Release Kinetics and Application of Spherical Multinuclear Peppermint Oil Microcapsules Prepared by Complex Coacervation

doi:10.7506/spkx1002-6630-201023002

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 6-9.doi: 10.7506/spkx1002-6630-201023002

• Basic Research • Previous Articles Next Articles

Release Kinetics and Application of Spherical Multinuclear Peppermint Oil Microcapsules Prepared by Complex Coacervation

DONG Zhi-jian1，WANG Yu2，XIA Shu-qin2，JIA Cheng-sheng2，ZHANG Xiao-ming2,*，XU Shi-ying2

1. College of Biotechnology and Food Science, Bohai University, Jinzhou 121000, China；
2. School of Food Science and Technology, Jiangnan University, Wuxi 214112, China

Received:2010-01-27 Online:2010-12-15 Published:2010-12-29
Contact: ZHANG Xiao-ming2 E-mail:xmzhang@jiangnan.edu.cn

Abstract

Abstract:

Spherical multinuclear peppermint oil microcapsules were prepared by complex coacervation and their release kinetics and application in biscuits were investigated. The results showed that the release of the microcapsules by coacervation followed the first order release kinetics in hot water and its releasing constant increased with the ratio of core/wall, while their release followed zero order release kinetics in oven and its releasing constant increased with the temperature. The sensory evaluation indicated that double encapsulating could strengthen the encapsulating effectiveness of microcapsules by coacervation. The effectiveness of coacervation microcapsules by double encapsulation in the biscuit was the same as cyclodextrin.

Key words: microcapsule, oacervation, peppermint oil, release kinetics

CLC Number:

R944.5

DONG Zhi-jian1，WANG Yu2，XIA Shu-qin2，JIA Cheng-sheng2，ZHANG Xiao-ming2,*，XU Shi-ying2. Release Kinetics and Application of Spherical Multinuclear Peppermint Oil Microcapsules Prepared by Complex Coacervation[J]. FOOD SCIENCE, 2010, 31(23): 6-9.

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Release Kinetics and Application of Spherical Multinuclear Peppermint Oil Microcapsules Prepared by Complex Coacervation

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