FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (4): 154-157.

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Microencapsulation of Clove Oil by Utilizing Yeast Cell

 WANG  Jin-Yu, LI  Shu-Fen, GUAN  Wen-Qiang   

  1. 1.Key Laboratory for Green Chemical Technology of State Education Ministry, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China;2. School of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018,China;3.National Engineering Technology Research Center for Preservation of Agricultural Products, Tianjin 300384, China
  • Online:2006-04-15 Published:2011-09-13

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Abstract: The microcapsule of Clove Oil (CO) was prepared by utilizing dried beer yeast(S. cerevisiae) cell as wall materials. The effects of encapsulating temperature, encapsulating time and the ratio of CO to yeast on microencapsulation of CO were investigated by orthogonal experiment design. The results showed that the yield of CO encapsulated in yeast-based microcapsule can reach 41.26% under the conditions of encapsulating temperature at 70℃, encapsulating time of 9h and the ratio of CO to yeast as 1ml/g. The morphology of the microcapsule containing CO observed by microscope is global, with homogeneous size. A major proportion of the cytoplasm is occupied by the twinkling CO. The product has some antiseptic sustaining-release effect on the steam bread.

Key words: microcapsule, dried beer yeast, Clove oil, orthogonal experiment, sustained-release, antiseptic effect