Complexation of Cinnamon Essential Oil by β-Cyclodextrin and its Release Characteristics at High Temperature

Xi Hong Li; Juan Yun; Ya Ge Xing; Yao Xiao; Yao Tang

doi:10.4028/www.scientific.net/AMR.146-147.619

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 146-147Complexation of Cinnamon Essential Oil by...

Complexation of Cinnamon Essential Oil by β-Cyclodextrin and its Release Characteristics at High Temperature

Abstract:

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.

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Periodical:

Advanced Materials Research (Volumes 146-147)

Pages:

619-622

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.146-147.619

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Online since:

October 2010

Authors:

Xi Hong Li, Juan Yun, Ya Ge Xing, Yao Xiao, Yao Tang

Keywords:

Cinnamon Oil, Microencapsulation, Release, β-Cyclodextrin

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