Complexation of Cinnamon Essential Oil by β-Cyclodextrin and its Release Characteristics at High Temperature
The high instability is one of the most important problems for cinnamon oil. The complexation of cinnamon oil by β-cyclodextrin (β-CD) and its controlled release characteristics were investigated in this paper. The composition of microencapsulated cinnamon oil was evaluated using Fourier transform infrared spectroscopy (FT-IR). The size distribution and surface morphology of the resultant microcapsules were also characterized using Beckman Coulter particle size analysis, scanning electron microscopy (SEM), respectively. And the size distribution is narrow and the mean diameter is 20.78 μm. Results demonstrated the rates of cinnamon oil released from microencapsulation were accelerated with the increase of RH.
Sihai Jiao, Zhengyi Jiang and Jinglong Bu
X. H. Li et al., "Complexation of Cinnamon Essential Oil by β-Cyclodextrin and its Release Characteristics at High Temperature", Advanced Materials Research, Vols. 146-147, pp. 619-622, 2011