Preparation, characterization and rheological behavior of chitosan nanocapsule emulsion encapsulated tuberose fragrance

Abstract

In this paper, ionic gelation method was adopted to produce nanocapsules (CNs) encapsulated tuberose fragrance with chitosan (CS) and sodium tripolyphosphate (TPP) as wall materials. The effects of CS/TPP mass ratio, pH value of CS solution, molecular mass of CS and tuberose fragrance (TF) concentration on particle size and particle size distribution (PDI) of chitosan nanocapsules encapsulated tuberose fragrance (CNTs) were investigated systematically. CNTs were characterized by dynamic light scattering (DLS), scanning electron microscopy (SEM), Fourier transforms infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analyzer (TGA) and differential scanning calorimetry (DSC). The results showed that CNTs were successfully prepared. The optimum preparation conditions were as follows: CS/TPP mass ratio 5:1, pH of CS solution 4.0, and molecular mass of CS 150 kda. CNTs emulsions were also systematically investigated by steady-state shear and oscillatory shear measurements respectively. The rheological behaviors of CNTs were obtained.

All-Aqueous Direct Deposition of Fragrance-Loaded Nanoparticles onto Fabric Surfaces by Electrospraying

“…Additionally, the small size and large surface area make nanoparticles strongly permeable and thus possible to embed in the matrixes of interest without the need for binders . To date, fragrance-loaded nanoscale capsules or particles have been mainly obtained by nanoprecipitation, ionic gelification, miniemulsion polymerization, , interfacial polymerization, a sol–gel process, layer-by-layer self-assembly, coacervation, and so on. These traditional methods normally involve cumbersome emulsification steps, and in most cases, the residual organic solvents and nondegradable additives, such as surfactants or synthetic polymers in the final products, seemed to be unavoidable, with potentially negative impacts on human health.…”

Optimization of Cream Formulation Containing Leaf Extract and Chitosan Nanoparticles

“…The smaller the particle size, the better; the smaller the particle is, the easier it is to disperse. 17 The Polydispersity Index (PDI) of chitosan nanoparticles was 0.347 ± 0.01, indicating that the chitosan nanoparticles showed a uniform or heterogeneous particle size distribution. This is because if the PDI value is closer to 0.0, the nanoparticles were considered uniform, but, if it was close to the value of 1.0, the sample is not uniform and has an extensive distribution of particle sizes.…”

Physicochemical, Thermal, and Morphological Properties of Chitosan Nanoparticles Produced by Ionic Gelation

“…According to the TGA thermograms ( Figure 6 ), STPP, CS, and CSNPs exhibited weight losses of approximately 3.30%, 63.60%, and 52.00%, respectively. The initial weight losses of CS and CSNPs, observed in the range of 25 to 150 °C, demonstrated the evaporation of absorbed water [ 16 ]; the weight losses shown in the temperature range of 150 to 600 °C could be attributed to the decomposition and degradation of the polymer chain of the free CS and CS cross-linked with STPP, the breakage of hydrogen bonds between the N-acetyl and free amino groups, the gradual oxidative degradation of carbonaceous residue, and byproducts formed during the previous steps [ 59 , 60 ].…”