Physical characteristics of cinnamon oil microcapsule

Hermanto, R F; Khasanah, Lia Umi; Kawiji,; Atmaka, Windi; Manuhara, Godras Jati; Utami, Rohula

doi:10.1088/1757-899x/107/1/012064

Cited by 19 publications

(17 citation statements)

References 13 publications

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“…Also indicated by the results, using the individual wall of GA (7 and 9), binary mixture of GA and MD (10 and 16), and ternary mixture of GA, MD, and IN (1, 6, 11, and 13) of wall combinations (Figure a) caused a considerable decrease in SC of produced nanoparticles in applied processing conditions. The binary response optimization of GA and MD indicated that this mixture would give the least SC, which was in substantial agreement with previous results (Hermanto, Khasanah, Atmaka, Manuhara, & Utami, ). Soottitantawat et al () used different rations of GA and MD as wall material for encapsulation of d ‐limonene by spray‐drying and achieved similar results.…”

Section: Resultssupporting

confidence: 91%

Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray‐drying using mixture design

Shahidi‐Noghabi¹,

Molaveisi²

2019

J Food Process Engineering

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A simple centroid mixture design was used to optimize the ratio of the wall materials for the production of the cinnamon essential oil microcapsules by spray-drying. Gum Arabic (GA), maltodextrin (MD), and inulin (IN) were used as wall materials. Four parameters were evaluated as responses, containing the surface cinnamaldehyde, the encapsulation efficiency of cinnamaldehyde, the release of cinnamaldehyde (RC), and powder recovery (PR). The cinnamon essential oil was purely formed of cinnamaldehyde (about 99.96%), based on results obtained from the gas chromatography device. The multiple response optimization analysis showed that the optimum compound concentration for walls will be 27.87% wt/wt GA, 27.59% MD, and 44.53% IN. It can be concluded that the optimal compound was suitable to the RC in the mouth medium due to its Tg. The microscopy images of the optimal compound showed a smooth surface, spherical, and slight crack in the microparticles. Furthermore, the optimum compound improved the stability of antioxidant activity compared to the pure oil during 30 days storage. It was observed that the Fickian diffusion was the main mechanism involved in the release process of the microencapsulated cinnamon essential oil in the mouth medium.Practical Applications: In the food industry, the major aromatic components utilized are essential oils, synthetic flavoring agents, and natural oleoresin. The key constituent of cinnamon essential oil is cinnamaldehyde. Cinnamaldehyde is often used as a flavoring agent, but its importance as a natural antimicrobial, antioxidant, and antiseptic agent has recently been established. The knowledge of encapsulation techniques allows the control of the bioactive components, the release time, and the dosage of essential oil in the structure of the food. Moreover, the encapsulation of essential oils helps to reduce the oxidation of process by exposure to the environment, increasing the shelf life and the solubility. The results of this work lead to the use of flavored components for implementation in similar products, thereby improving their flavor.

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Section: Resultssupporting

confidence: 91%

Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray‐drying using mixture design

Shahidi‐Noghabi¹,

Molaveisi²

2019

J Food Process Engineering

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“…The potential for using spray drying to form CEO microcapsules has been demonstrated previously, but the encapsulation efficiency (EE) obtained was relatively low, that is, <85% (Hermanto et al, 2016;Pratiwi, Darmadji, & Hastuti, 2016). One of the main objectives of the current study was, therefore, to optimize the formulation and spray drying conditions so that CEO microcapsules with a higher EE could be produced.…”

mentioning

confidence: 83%

Microencapsulation of an essential oil (cinnamon oil) by spray drying: Effects of wall materials and storage conditions on microcapsule properties

Wan

et al. 2020

J. Food Process. Preserv.

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Cinnamon, which has been widely used historically as an herbal medicine, belongs to the Lauraceae family and is mainly found in China and some Southeast Asian countries (Rao & Gan, 2014). Cinnamon essential oil (CEO) is a volatile substance that is typically isolated from the bark of the cinnamontree (Ackermann, Aaltokorte, Jolanki, & Alanko, 2009). CEO contains a range of different aromatic compounds and terpenes, including cinnamaldehyde (70%-80%, w/w), acetophenone (0.3%-0.9%, w/w), benzaldehyde, cinnamyl acetate, and camphor (Li, Kong, & Wu, 2013). In the food industry, CEO is widely used as a spice and preservative due to its unique organoleptic, antimicrobial (Goñi et al., 2009; Zhang, Liu, Wang, Jiang, & Quek, 2016), and antioxidant properties (Özcan & Arslan., 2011). It has also been proposed that it can be used as a nutraceutical or medical agent due to its potential anticancer (Yang, Zheng, Ye, Li, & Chen, 2016) and anti-inflammatory activities (Tung, Chua, Wang, & Chang, 2008). However, CEO tends to chemically degrade when exposed to heat, light, or oxygen (Hermanto, Khasanah, Kawiji, Manuhara, & Utami, 2016), which leads to a loss in its beneficial biological activities (Turek & Stintzing, 2013). Consequently, there is a need to develop effective strategies to protect CEO from degradation during storage. Microencapsulation is the process where by a substance of interest (the "core" material) is encapsulated within another substance (the "wall material") in the form of tiny capsules (Zuidam & Shimoni, 2010). Spray drying is a commonly used technology to encapsulate fragrances, oils, and flavors because it is inexpensive,

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“…As shown in Figure 3a, the Zeta-potential values of these three kinds of microcapsules were increased in various degrees when compared with HBS, especially for CEO-PM (4.53 mV). The positively charged carbonyl in cinnamaldehyde [1], which was the main component of CEO, was easily attracted by the negative charge on HBS that caused some of the negative charge to be neutralized. As the mass of CEO increased, the potential of the microcapsules would be reversed from negative to positive.…”

Section: Dlsmentioning

confidence: 99%

“…Cinnamon (Cinnamomum cassia Presl) is a natural plant widely cultivated in tropical and subtropical regions [1]. In general, we could extract cinnamon essential oil (CEO), a yellow or amber liquid with a peculiar sweet aroma, from the branches, leaves, fruits, and pedicels of cinnamon, and the main components of it is cinnamaldehyde (>98%) [2,3].…”

Section: Introductionmentioning

confidence: 99%

A Novel Shell Material—Highland Barley Starch for Microencapsulation of Cinnamon Essential Oil with Different Preparation Methods

et al. 2020

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Highland barley starch (HBS), as a carbohydrate shell material with excellent performance in microcapsule applications, has rarely been reported. In the present study, three different microcapsules (CEO-SWSM, CEO-PM, and CEO-UM) were synthesized successfully via saturated aqueous solution method, molecular inclusion method and ultrasonic method, respectively, using HBS as shell material coupled with cinnamon essential oil (CEO) as the core material. The potential of HBS as a new shell material and the influence of synthetic methods on the performance of microcapsules, encapsulation efficiency (EE), yield, and release rate of CEO-SWSM, CEO-PM, and CEO-UM were determined, respectively. The results confirmed that CEO-PM had the most excellent EE (88.2%), yield (79.1%), as well as lowest release rate (11.5%, after 25 days of storage). Moreover, different kinetic models were applied to fit the release process of these three kinds of microcapsules: CEO-SWSM, CEO-PM, and CEO-UM had the uppermost R-squared value in the Higuchi model, the zero-order model, and the first-level model, respectively. Over all, this work put forward a novel perspective for the improved encapsulation effect of perishable core materials (e.g., essential oil) for the food industry.

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Physical characteristics of cinnamon oil microcapsule

Cited by 19 publications

References 13 publications

Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray‐drying using mixture design

Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray‐drying using mixture design

Microencapsulation of an essential oil (cinnamon oil) by spray drying: Effects of wall materials and storage conditions on microcapsule properties

A Novel Shell Material—Highland Barley Starch for Microencapsulation of Cinnamon Essential Oil with Different Preparation Methods

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