Study on the Preparation of Microcapsuled Menthol by Complex Coagulation

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (3): 116-119.

Previous Articles Next Articles

Study on the Preparation of Microcapsuled Menthol by Complex Coagulation

YAN Xiang-Yang, LI Guang-Shui, YONG Guo-Ping

1.Research Center of Tobacco and Health, University of Science and Technology of China;2.Department of Chemistry, University of Science and Technology of China

Online:2005-03-15 Published:2011-09-19

Abstract

Abstract: The technological processes about preparing microcapsulation with complex coagulating method were studied.The sodium alginate and gelatin were used as shell-material and menthol as core-material. And the optimal technological conditions of making the microcapsule were determined through orthogonal experiment in the paper. The results showed that the optimal conditions were as follows: concentration of sodium alginate and gelatin, 1% and 6%, respectively, pH 4.1, temperature 40℃ and weight of menthol 1g.

Key words: micro capsulation, complex coagulating method, menthol, preparation

YAN Xiang-Yang, LI Guang-Shui, YONG Guo-Ping. Study on the Preparation of Microcapsuled Menthol by Complex Coagulation[J]. FOOD SCIENCE, 2005, 26(3): 116-119.

[1]	CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan. Progress in Research on Cassava Starch-Based Film Materials [J]. FOOD SCIENCE, 2021, 42(9): 254-263.
[2]	HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling. Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein [J]. FOOD SCIENCE, 2021, 42(3): 63-70.
[3]	LIU Hui, WU Ying, HUANG Hua. Progress in Analytical Methods for the Determination of Deoxynivalenol and Its Derivatives [J]. FOOD SCIENCE, 2021, 42(15): 356-365.
[4]	CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu. Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates [J]. FOOD SCIENCE, 2021, 42(13): 43-50.
[5]	LI Wenya, LIU Yang, LI Ning, ZHENG Xiaowei, SANG Yaxin, SUN Jilu. Effect of Protease Preparation on Physicochemical Properties and Microbiota of Shrimp Paste during Fermentation [J]. FOOD SCIENCE, 2021, 42(10): 184-192.
[6]	ZHANG Zhihua, ZHONG Shurui, PENG Fei, ZENG Yingjie, ZONG Minhua, LOU Wenyong. Progress in Microcapsule Wall Materials and Preparation Techniques [J]. FOOD SCIENCE, 2020, 41(9): 246-253.
[7]	SUN Cuixia, SONG Jingru, FANG Yapeng. Progress in Preparation Methods, Structural Characterization and Functional Properties of Zein-Polysaccharide Nanocomposites [J]. FOOD SCIENCE, 2020, 41(9): 323-331.
[8]	ZHAO Xiaoyun, HUANG Qilin, ZHANG Binjia, ZENG Lingjun, ZHANG Jiaqi, WEN Xing. Recent Progress in Research on Starch-Lipid/Fatty Acid Complexes [J]. FOOD SCIENCE, 2020, 41(15): 338-347.
[9]	ZHANG Xiaoyun, YAN Xueli, WU Feng, GU Xiangyu, ZHAO Lina, ZHANG Shitao, ZHANG Hongyin. Selecting Antagonistic Yeast for Controlling Postharvest Disease of Peaches and Producing Solid Preparation [J]. FOOD SCIENCE, 2020, 41(14): 210-216.
[10]	CUI Mengnan, LU Yao, GAO Yanxiang, MAO Like. A review on the Preparation and Application of Food Emulsion Gels [J]. FOOD SCIENCE, 2019, 40(3): 323-329.
[11]	HUANG Hui, LI Xueyan, WANG Junwen, WU Wenhui, GUO Ruihua, YU Qingmei, ZHANG Chaoyan,. Recent Progress in Prolamines as a Food Nutrient Carrier [J]. FOOD SCIENCE, 2019, 40(19): 318-325.
[12]	CAO Xiao, ZHAO Lichao, CHEN Xun, XIE Hui, ZHANG Jingfeng, LIU Zhuokun, WANG Li. Progress in the Application of Immunomagnetic Separation in Rapid Detection of Foodborne Pathogens [J]. FOOD SCIENCE, 2019, 40(15): 338-345.
[13]	XUE Hui, TU Yonggang, XIONG Chunhong, LI Jianke, LUO Wenxiang, ZHAO Yan. Recent Progress in Rapid Screening Methods for Antibacterial Peptides [J]. FOOD SCIENCE, 2019, 40(13): 334-339.
[14]	WEI Yuanyuan, ZHANG Hongbin, MA Aiqin, GAO Shan. Rheological Properties of Hyaluronan Thickened Enteral Nutritional Preparations for Dysphagia Management [J]. FOOD SCIENCE, 2019, 40(1): 50-55.
[15]	ZHANG Xue, YANG Jie, WEI Wei, JIN Qingzhe, WANG Xingguo. Recent Advances in Composition, Nutrition and Preparation of Milk Fat Globule Membrane [J]. FOOD SCIENCE, 2019, 40(1): 292-302.

Study on the Preparation of Microcapsuled Menthol by Complex Coagulation

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments