Production and Properties of Mononuclear Microcapsules Encapsulating Cinnamon Oil by Complex Coacervation

Abstract

The aim of present study was to prepare the mononuclear microcapsules containing cinnamon oil (CO) using a complex coacervation method with gelatin and pectin as wall material. The surface morphology of microcapsule was characterized by optical microscopy and scanning electron microscopy (SEM). Then the microcapsules were analyzed by thermogravimetric analyzer (TGA) to confirm the cinnamon oil had been successfully embedded into the microcapsules and determine the loading capacity. The results showed that the microcapsules were uniform in size, spherical with a mean size of 13.6 ± 4.8μm. The microencapsulation yield, loading capacity and encapsulation efficiency were 65.4±3.3%, 43.3±1.3% and 42.4±1.7%, respectively.

Design of gum Arabic/gelatin composite microcapsules and their cosmetic applications in encapsulating tea tree essential oil

“…Coacervate capsules prepared by this method exhibit excellent biocompatibility, surface activity and high encapsulation efficiency. [12][13][14][15] Studies have conrmed that as carriers for protection and delivery, individual complex coacervation capsules lack stability in harsh solution conditions. Dardelle et al 16 conrmed that composite capsules improve the stability of capsules against diffusion loss compared to simple gel capsules.…”

A Review on Encapsulation of Oils

“…To the best of our knowledge, up to today, lemon and orange oil [138]; fish oil [147][148][149]; peppermint oil [150,151]; thyme oil [152]; sunflower oil [153]; cinnamon oil [154]; coriander oil [155]; lavender oil [156]; coffee oil [157]; flaxseed oil [158], olive oil [159]; palm oil [160]; citronella oil [139] and kiwi fruit seed oil [161] were successfully microencapsulated by coacervation technique. However, it should be noted that the composition of every oil substantially varies and this difference majorly affects the efficiency of coacervation method [162,163].…”