纤维素科学与技术2024，Vol.32Issue(2)：14-22,9.DOI:10.16561/j.cnki.xws.2024.01.06
壳聚糖―肉桂精油微胶囊的制备、表征及其抑菌活性评价
Preparation,Characterization and Antibacterial Activity of Chitosan-Cinnamon Essential Oil Microcapsules
黄兆翔 1王永玲 1谭少健 1高佳敏 1杜磊1
作者信息
- 1. 中科检测技术服务(广州)股份有限公司,广东 广州 510650
- 折叠
摘要
Abstract
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.关键词
肉桂精油/微胶囊/制备工艺/性质表征/抑菌活性Key words
cinnamon essential oil/microencapsulation/preparation technology/characterization/antibacterial activity分类
轻工纺织引用本文复制引用
黄兆翔,王永玲,谭少健,高佳敏,杜磊..壳聚糖―肉桂精油微胶囊的制备、表征及其抑菌活性评价[J].纤维素科学与技术,2024,32(2):14-22,9.
