Study On Extraction And Microencapsulation Of Cinnamon Essential Oil

Cinnamon essential oil is the volatile oil drawn from steam distillation of dry branches andleaves of cinnamon, a Lauraceae plant. It is yellow or yellow-brown clear liquid with specialaroma of cinnamon,tastes sweet and acrid, and turns deep-colored and thick when exposed to airor stored for a long time. Microencapsulation technology is an effective way to convert liquidspices into stable and easily flowing solid powder. This kind of powder can be well dispersed in avariety of food ingredients and flavored evenly. Moreover, it greatly improves the ability ofresisting oxygen, light and heat, which can effectively prevent oils from volatilization andoxidative deterioration, thereby increasing the stability of and extending the storage period ofspices. Octenylsuccinate starch is perfectly suitable to be microcapsule wall material, it canreplace arabic gum, embedding and processing food ingredients such as flavors, colors, vitamins,minerals, enzymes and microbial agents.The study of this subjectis consists of four parts.(1) Using microwave-assisted steam distillation method to extract the essential oils fromcinnamon, we can get the best extraction conditions. Crushing cinnamon cell wall for2min at themicrowave power of800W, then microwave extracting for28min under the condition of200W,100°C and1:20solid-liquid ratio, it is found that the highest extraction rate of cinnamonessential oil is up to4.84%.(2) Cinnamon essential oil microcapsule is prepared with spray drying method by takingoctenylsuccinate starch as wall material. It discusses the influence of solids content, core-wallratio, homogenizing time, homogenizing temperature, entering air temperature, feed rate andleaving air temperature on microencapsulation, and determines the optimum process conditionsthrough single factor experiments. The experimental results show the homogenizing time is180s,the core-wall ratio is1:4, the solids content is30%, and the homogenizing temperature is50°C. The optimal spray drying conditions for the best microencapsulation of cinnamon essentialoil is an entering air temperature of198°C, leaving air temperature of100°C and feed speed of55ml/min. with an embedding rate of92.76%.(3) Cinnamon essential oil microcapsule is prepared with spray drying method using soy protein isolate as wall material. It discusses the influence of solids content, core-wall ratio,homogenizing time, entering air temperature, feed rate and leaving air temperature onmicroencapsulation, and determines the optimum process conditions through single factorexperiments. The experimental results show the homogenizing time is5min, the core-wallratiois2:3, and the solids content is8%. The optimal spray drying conditions for the bestmicroencapsulation of cinnamon essential oil is an entering air temperature of195°C, leaving airtemperature of95°C and feed speed of60mL/min. with an embedding rate of93.36%.(4) Cinnamon essential oil microcapsule is prepared with complex coacervation method bytaking gelatin and Arabic gumas wall material and glutaraldehyde as curing agent. Study theinfluence of different factors on the formation of microcapsules through optical microscopyobservations. The results show that, under the condition of4.0pH value,1:1gelatin-arabicgum,3%wall material concentration,1:1core-wall ratio,1500r/minstirring speed,smooth anduniform-sized spherical multi-core microcapsules can beformed, with an embedding rate of48.80%.