Development of Cinnamon Essential Oil Microcapsule

DOI

10.2991/iceep-16.2016.84How to use a DOI?

Keywords

Cinnamon oil; -Cyclodextrin; Antibacterial; Microcapsule

Abstract

Cinnamon essential oil microcapsule was developed. Microcapsule was prepared with cinnamon oil embedded -Cyclodextrin ( -CD). The influence of the ratio of core (Cinnamon essential oil) to wall ( -CD), temperature, reaction time and stirring speed on the embedding rate of cinnamon essential oil were studied through L9(33) orthogonal test. The optimum preparation conditions of cinnamon essential oil microcapsules was as follows: the ratio of core (Cinnamon essential oil) to wall ( -CD) was 1:7, the temperature was 90 C, the reaction time was 1h and the stirring speed was 1000 r/min, under these conditions, the embedding rate of cinnamon essential oil can reach to 90.24%. When the dosage of cinnamon oil microcapsule was 0.03g/ml, the diameters of inhibition zone on E. coli and Penicillium were up to 36mm and 24mm.

Copyright

© 2016, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Zhencai Qu
AU  - Mengjie Zeng
PY  - 2016/11
DA  - 2016/11
TI  - Development of Cinnamon Essential Oil Microcapsule
BT  - Proceedings of the 2016 5th International Conference on Energy and Environmental Protection (ICEEP 2016)
PB  - Atlantis Press
SP  - 488
EP  - 491
SN  - 2352-5401
UR  - https://doi.org/10.2991/iceep-16.2016.84
DO  - 10.2991/iceep-16.2016.84
ID  - Qu2016/11
ER  -