Optimization of Preparation of Cinnamaldehyde Microencapsulation by Response Surface Methodology

被引:0
|
作者
Liu, Huan [1 ]
Zhang, Tianju [1 ]
机构
[1] Tonghua Normal Univ, Dept Pharmaceut & Food Sci, Res Ctr Changbai Mt Food Engn, Tonghua 134002, Peoples R China
关键词
cinnamaldehyde; beta-cyclodextrin; microcapsule; response surface methodology; controlled release ability; FISH-OIL; FOOD INGREDIENTS; ENCAPSULATION; CYCLODEXTRINS; STABILITY;
D O I
暂无
中图分类号
TE [石油、天然气工业]; TK [能源与动力工程];
学科分类号
0807 ; 0820 ;
摘要
The cinnamaldehyde microcapsules were prepared of using beta-cyclodextrin as wall materials by emulsification process studied. Based on Box-Behnken design, the solid content, emulsion content and wall-to-core material ratio were chosen as the four important factors with three levels. Quadratic model was the best model to describe the relationship between the microencapsulation yield and the factors. R-squared adjusted value of the model was 0.9882. The optimized parameters for microencapsulation yield were as follows: the solid content 28%, the emulsion content 1.0% and the wall-to-core material ratio 4 g/g. The microencapsulation yield was 80.1%. Meanwhile, the controlled release properties of cinnamaldehyde microcapsules compared with cinnamaldehyde were investigated. The results showed that microencapsulation can reduce the release rate of cinnamaldehyde. The release course of the cinnamaldehyde microcapsules can fit well to the Avrami's equation.
引用
收藏
页码:4721 / 4727
页数:7
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