Physical characteristics of cinnamon oil microcapsule

10th Joint Conference on Chemistry

Hermanto, R.F.^1 ; Khasanah, L.U.^1 ; Kawiji^1 ; Atmaka, W.^1 ; Manuhara, G.J.^1 ; Utami, R.^1

Faculty of Food Science and Technology, Sebelas Maret University, Surakarta, Indonesia^1

关键词: Coating agents;    Core material;    High temperature;    Maltodextrins;    Microcapsules;    Physical characteristics;    Steam distillation;    Water solubilities;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/107/1/012064/pdf
DOI  :  10.1088/1757-899X/107/1/012064

来源: IOP

【 摘 要 】

Cinnamon (Cinnamomum burmanii) oil products can be obtained from the bark by steam distillation. Essential oils are susceptible to high temperatures, oxidation, UV light, and humidity. Microencapsulation may change essential oils into powder, protect the sensitive core material and reduce the amount of flavor which lost during storage. In the microencapsulation, one of the important factors is the type of coating agent. The objective of this work was to characterize the cinnamon oil microcapsule. Ratio variations of coating agent maltodextrin and gum arabic were (1:0); (0:1); (1:1); (2:3). Physical characteristics such as water content, solubility, bulk density, surface oil, and microencapsulation efficiency of samples were investigated. Results showed that the ratio variations of the coating agent significantly affected the water content, bulk density, surface oil and microencapsulation efficiency but significantly affected the water solubility. Characteristics of selected microcapsule were 6.13% water content; 96.33% solubility; 0.46 g/cm3bulk density; 2.68% surface oil; 70.68% microencapsulation efficiency and microstructures were rather good.