FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (22): 97-100.doi: 10.7506/spkx1002-6630-201322019

Previous Articles     Next Articles

Ultrasonic Preparation of β-Cyclodextrin Microcapsules of Clove Oil

HAN Chun-ran,ZHANG Jing,LI Yu   

  1. Key Laboratory for Food Science and Engineering, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
  • Received:2013-06-27 Revised:2013-10-28 Online:2013-11-25 Published:2013-12-05

Abstract:

In this work, clove oil was encapsulated with β-cyclodextrin (β-CD) as a wall material by means of ultrasonic
emulsification. Three experimental conditions including core material/wall material weight ratio, ultrasonic power and ultrasonication
time were optimized by response surface methodology. The optimal encapsulation conditions were determined as
follows: 1:6 of clove oil/β-CD weight ratio, 65 W and 13.4 min. The encapsulation efficiency under the optimized conditions
was 21.5%.

Key words: clove oil, microcapsule, ultrasonic method

CLC Number: