壳聚糖―肉桂精油微胶囊的制备、表征及其抑菌活性评价OA

To enhance the cinnamon essential oil limited properties of unpleasure flavor,limited solubility and volatility in food industry,chitosan was used as the wall material for microencapsulation treatment.Optimization of preparation process of chitosan-cinnamon essential oil microcapsules was evaluated by single factor experiments and response surface methodology based on the encapsulation efficiency.The characterization and evaluation of antibacterial activity against food-borne pathogenic bacteria were investigated as well.The optimum technological conditions of chitosan-CEO microcapsules were as followed:chitosan-CEO mass ratio 1∶1.04,chitosan-tween-80 mass ratio 1∶1.14 and chitosan-sodium tripolyphosphate mass ratio 2.24∶1.Correspondingly,the encapsulation efficiency and loading capability was 14.74%±1.18%and 8.14%±0.23%,respectively.It showed relatively excellent thermal stability and cumulative releasing effect,which was related to non-fickian diffusion effect.Besides,the chitosan-cinnamon essential oil microcapsules also showed relatively superior antibacterial activity.