Ultrasound-assisted preparation and characterization of grapefruit essential oil nanocapsules

Authors

PENG Yingyun, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China
F Ufuhua, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China; Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China;Hunan Agricultural Product Prossing Institute, Changsha, Hunan 410125, China
ZHU Pingping, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China
HU Xiao, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China
SHAN Yang, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China; Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China;Hunan Agricultural Product Prossing Institute, Changsha, Hunan 410125, China

Abstract

The preparation technology of grapefruit essential oil nanocapsules was optimized by complex coacervation and orthogonal design. Nano-sized microcapsule were prepared with gelatin A and sodium alginate as wall materials, grapefruit essential oil as core material and CaCl₂ solution as curing agent. The effects were investigated, including core-wall ratio, ultrasonic time, ultrasonic amplitude and the amount of curing agent on the particle size of microcapsules. The particle size distribution, monomer reaction and thermal stability of grapefruit essential oil nanocapsules were characterized by laser particle size analyzer, Fourier transform infrared spectrometer and thermogravimetric analyzer. The results showed that the optimum preparation process was as follows: core-wall ratio was 1∶2, ultrasonic time was 10 min, ultrasonic amplitude was 10%, and the ratio of curing agent to wall material was 1∶3. Under these conditions, the average particle size of microcapsules was （210.08±10.12） nm, the encapsulation rate was （65.02±1.18）%; PDI was 0.295, the dispersion of the system was good; Zeta potential was -18.4 mV, the microcapsules had negative charge, and the system was stable. Fourier transform infrared spectroscopy showed that the microcapsules contained characteristic peaks of grapefruit essential oil. Thermogravimetric analysis showed that the nano-microcapsules had good thermal sustained release.

Publication Date

5-28-2019

First Page

208

Last Page

212

DOI

10.13652/j.issn.1003-5788.2019.05.037

Recommended Citation

Yingyun, PENG; Ufuhua, F; Pingping, ZHU; Xiao, HU; and Yang, SHAN (2019) "Ultrasound-assisted preparation and characterization of grapefruit essential oil nanocapsules," Food and Machinery: Vol. 35: Iss. 5, Article 37.
DOI: 10.13652/j.issn.1003-5788.2019.05.037
Available at: https://www.ifoodmm.cn/journal/vol35/iss5/37

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