Preparation And Application Of Slow-release Essence Microcapsule Film

Slow-release fragrance film is a combination of fragrance microcapsules and plastic film,so that the unique fragrance of packaging materials dissemination of new technologies in the domestic and international sales industry has been widespread concern.By combining the olfactory and packaging design,the film gives consumers more information about the product and enhances the attractiveness of the product for the consumer's senses so as to stimulate the purchase desire of the consumer and enhance the competitiveness of the product.In this paper,the preparation of Slow-release fragrance microcapsule film was studied.The flavor characteristics of Slow-release fragrance microcapsule film were analyzed by electronic nose device.The optimal conditions for preparation of Slow-release fragrance microcapsule film were obtained.The preparation of Slow-release fragrance microcapsule film is divided into two parts:microcapsule preparation and film flavoring.In this paper,interfacial polymerization method was used to prepare the fragrance microcapsules.Polyethylene terephthalate and ethylenediamine were polymerized to form the polyamide membrane layer.The polyamide membrane layer encapsulated the fragrance material to form the fragrance microcapsule.The heat transfer method was used to prepare sustained release fragrance microcapsule film.The fragrance microcapsule and water were proportionally arranged into aqueous solution of essence.The film material was immersed in the aqueous solution of essence and heated for a certain period of time to obtain the polypropylene fragrance film.The prepared Slow-release flavor microcapsule film was studied by electronic nose equipment,and the flavor characteristic information curve of the film was obtained.In the process of preparation of flavor microcapsules,the factors affecting the filming of flavor microcapsules are the pH value when the liquid phase and the organic phase are mixed;the speed of the digital stirrer is mixed when the liquid phase is mixed with the organic phase;the digital mixer is used Mixing time three factors.In this paper,univariate study was used to study the influence of three factors on the morphology of the fragrance microcapsules.Morphology of the fragrance microcapsules was observed by high magnification microscope,and the optimum conditions for the preparation of flavor microcapsules were explored.The optimum conditions for obtaining the microcapsules were as follows: the pH value of the aqueous phase was equal to 8-9 weak alkalinity,the speed of the digital stirrer was 2000r/min,and the digital stirrer was stirred for 25 min.In the preparation of Slow-release flavor microcapsule film,the factors that affect the flavor characteristics of the film are the oven heating time,the oven temperature and the amount of flavor microcapsules added.In this paper,by univariate method to study the flavor of the film obtained under different preparation conditions,as well as the relationship between the three factors and the flavor intensity of the film.The method of sensory evaluation is used to detect the flavor of the Slow-release fragrance microcapsule film by means of the electronic nose detection using the electronic nose of a machine olfactorial equipment to detect the flavor Slow-release microcapsule film.The results showed that the optimum conditions for the preparation of Slow-release microcapsule scent film under laboratory conditions were as follows: heating temperature 80 ? and heating time 1h in oven,and the highest flavor intensity of the film was positively correlated with the amount of fragrance added.In this paper,the choice of film material,the choice of flavor state,the post-preparation storage temperature were tested and the flavor characteristics of the sample were tested by electronic nose.The results showed that the polypropylene film had better printability and fragrance performance.Microencapsulation Compared with ordinary flavor material,the flavor material has a better performance in terms of slow-release property,heat resistance and stability.The prepared polypropylene film is suitable for storage at low temperature.Excessively high temperature can cause the loss of flavor molecules too quickly and the reduction of flavor intensity.