Development of Cinnamon Essential Oil Microcapsule

Abstract

Cinnamon essential oil microcapsule was developed. Microcapsule was prepared with cinnamon oil embedded β-Cyclodextrin (β-CD). The influence of the ratio of core (Cinnamon essential oil) to wall (β-CD), temperature, reaction time and stirring speed on the embedding rate of cinnamon essential oil were studied through L 9 (3 3) orthogonal test. The optimum preparation conditions of cinnamon essential oil microcapsules was as follows: the ratio of core (Cinnamon essential oil) to wall (β-CD) was 1:7, the temperature was 90˚C, the reaction time was 1h and the stirring speed was 1000 r/min, under these conditions, the embedding rate of cinnamon essential oil can reach to 90.24%. When the dosage of cinnamon oil microcapsule was 0.03g/ml, the diameters of inhibition zone on E. coli and Penicillium were up to 36mm and 24mm.

A Novel Shell Material—Highland Barley Starch for Microencapsulation of Cinnamon Essential Oil with Different Preparation Methods

“…In recent years, its excellent antibacterial properties (for bacteria, fungus and mucedine) had received increasing attention, meanwhile, it was also an efficient and healthy antioxidant and stabilizer of foodstuff [4,5]. However, when the active ingredient in CEO was affected by external factors such as air, light, moisture, and temperature, it would accelerate evaporation or even inactivation [3,6].…”