Effect of Nano-montmorillonite on Properties of Spray-dried Cinnamon Oil Microcapsules

7th Annual International Conference on Materials Science and Engineering

Wang, Hui^1 ; Yang, Bo^1 ; Bai, Yan^1

Department of Food Science and Engineering, Hainan Tropical Ocean University, Hainan Province, Sanya

572022, China^1

关键词: Barrier properties;    Encapsulation efficiency;    High temperature;    Loading capacities;    Mean diameter;    Montmorillonite (MMT);    Release property;    Wall materials;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/562/1/012060/pdf
DOI  :  10.1088/1757-899X/562/1/012060

来源: IOP

【 摘 要 】

Proper dispersion of layered nano-clay within the wall of oil microcapsule is a strategy for improving encapsulation properties. In the present study, cinnamon oil microcapsules with addition of nano montmorillonite (MMT) in wall materials were prepared by spray drying, encapsulation efficiency (EE) and loading capacity (LC) were measured. The release properties of microcapsules at different humidity and high temperature were investigated. The results show that the emulsion with 12% MMT content has the highest stability and shows the lowest droplet mean diameter. The EE and LC increase with the increase of MMT content and reach the maximum at 12% MMT content as a function of compact wall membrane structure formed from MMT dispersed in polymer. The addition of MMT decreases cinnamon oil release rate and improves the barrier property of wall membranes due to the less water absorption. Thermal stability of microcapsules is also enhanced.