Preparation of microencapsulation of Thymus oil and determination of controlled-release properties

doi:10.7506/spkx1002-6630-201306013

Abstract

Abstract: Microcapsules of thymus oil were prepared by using beer yeast cells as wall materials. The effects of essential oil-yeast ratio, encapsulating temperature and encapsulating time were investigated. The optimal microencapsulating conditions included essential oil-yeast ratio of 2:1, encapsulating temperature of 60 ℃ and encapsulating time of 10 h. Under these conditions, the maximum yield of essential oil encapsulated in yeast-based microcapsule was 86.71%. After heating at 100 ℃ for 30 h, the releasing rate of volatile components in microcapsules was only 15.8%. Meanwhile, microcapsules also revealed more stable antioxidant activity. Therefore, microencapsulation can reduce the releasing rate and oxidation process of volatile components, thus prolonging the life of essential oil.

Key words: microencapsulation, beer yeast, thymus oil, controlled-release properties

CLC Number:

TS202.3

WANG Di，XU Hui，WANG Zhang-gui，XIE Hai-wei，CAO Ke-ke，REN Mao-sheng，TIAN Chang-cheng. Preparation of microencapsulation of Thymus oil and determination of controlled-release properties[J]. FOOD SCIENCE, 2013, 34(6): 60-63.

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