CN111715157A - Temperature-controlled release rose essence-starch-based microcapsule and preparation method thereof - Google Patents
Temperature-controlled release rose essence-starch-based microcapsule and preparation method thereof Download PDFInfo
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- CN111715157A CN111715157A CN202010540216.2A CN202010540216A CN111715157A CN 111715157 A CN111715157 A CN 111715157A CN 202010540216 A CN202010540216 A CN 202010540216A CN 111715157 A CN111715157 A CN 111715157A
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/04—Making microcapsules or microballoons by physical processes, e.g. drying, spraying
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/04—Making microcapsules or microballoons by physical processes, e.g. drying, spraying
- B01J13/043—Drying and spraying
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Cosmetics (AREA)
- Seasonings (AREA)
- Manufacturing Of Micro-Capsules (AREA)
Abstract
The invention discloses a temperature-controlled release rose essence-starch-based microcapsule and a preparation method thereof. The raw materials comprise rose essence, octenyl succinic acid starch ester, maltodextrin and deionized water. The preparation method comprises the following steps: putting deionized water into a container, heating in a constant-temperature water bath, sequentially adding starch octenyl succinate and maltodextrin into the container, and fully dissolving under the stirring of an electric stirrer to prepare a wall material; adding rose essence into the wall material which is stirred uniformly, fully dissolving the rose essence under the stirring of an electric stirrer, and shearing the rose essence at a high speed by a high-speed homogenizer to form oil-in-water emulsion; and (3) carrying out spray drying on the oil-in-water type emulsion to obtain the rose essence-starch-based microcapsule. The rose essence-starch-based microcapsule is obtained by a self-assembly method, and the essence release rate is increased along with the increase of temperature, which shows that the microcapsule has obvious temperature control release capacity and high slow release performance.
Description
Technical Field
The invention relates to a rose essence-starch-based microcapsule, in particular to a temperature-controlled release rose essence-starch-based microcapsule and a preparation method thereof, belonging to the technical field of chemical industry.
Background
With the development of society and economy, essence has become one of the most indispensable components in the fields of cosmetics, food industry and the like. However, perfumes have the disadvantages of instability, volatility, short fragrance retention time, poor thermal stability, etc., thereby limiting the development of the perfume industry. To solve these problems, microcapsule technology has been developed. The microcapsule technology is a technology of wrapping trace substances in a polymer film, and is a micro-packaging technology for storing solid, liquid and gas. This technology has many advantages such as controlling the release of functional or bioactive ingredients and flavors during processing and storage, protecting food ingredients from degradation, etc., and has been widely used in the fields of foods, cosmetic products, textiles and pharmaceuticals, etc.
The properties of microcapsules depend to a large extent on the wall material, core material and preparation method. There are many raw materials used as microcapsule wall materials, such as starch, vegetable gums and proteins. Common wall materials based on starch are starch octenyl succinate, maltodextrin, etc. Maltodextrin is obtained by hydrolyzing starch, and has the advantages of high water solubility, low viscosity, mild flavor and reasonable price. However, the biggest limitation of maltodextrin is its low emulsifying capacity. Therefore, it is often used in combination with other well emulsifiable components (e.g., starch octenyl succinate) to effectively protect the perfume. Starch octenyl succinate is an amphiphilic molecule with hydrophobic octenyl succinate groups and hydrophilic hydroxyl groups. Because of its reasonable price, good emulsifying property, safety and embedding effect, it has been widely used as high quality emulsifier. Therefore, the starch octenyl succinate and the maltodextrin are used as wall materials to prepare the microcapsule, so that the essence can be effectively protected, the stability of the essence is improved, and the release speed of the essence is controlled.
The release of the microcapsule core material is mainly because the wall material is broken due to damage or because the concentration difference exists between the internal environment and the external environment, the core material is released from the tiny gaps through the permeation. The release temperature plays an important role in microcapsule release, and when the temperature is increased, the vapor pressure of the core material is increased along with the increase of the temperature, the movement rate of molecules is increased, and the release of the core material is promoted.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the provided temperature-controlled release rose essence-starch-based microcapsule and the preparation method thereof are beneficial to reducing the volatilization and rapid release problems of essence, prolonging the fragrance release time and enabling the fragrance release to be controllable.
In order to solve the technical problem, the invention provides a temperature-controlled release rose essence-starch-based microcapsule, which is characterized in that the raw materials comprise the following components in percentage by mass:
25-35% of rose essence;
20-27% of starch octenyl succinate;
10-13% of maltodextrin;
the balance being deionized water.
The invention also provides a preparation method of the temperature-controlled release rose essence-starch-based microcapsule, which is characterized by comprising the following steps:
step 1): weighing the raw materials according to the mass percentage;
step 2): putting deionized water into a container, heating in a constant-temperature water bath, sequentially adding starch octenyl succinate and maltodextrin into the container, and fully dissolving under the stirring of an electric stirrer to prepare a wall material;
step 3): adding rose essence into the wall material which is stirred uniformly, fully dissolving the rose essence under the stirring of an electric stirrer, and shearing the rose essence at a high speed by a high-speed homogenizer to form oil-in-water emulsion;
step 4): and (3) carrying out spray drying on the oil-in-water type emulsion to obtain the rose essence-starch-based microcapsule.
Preferably, the temperature of the thermostatic water bath in the step 2) is 40-70 ℃.
Preferably, the speed of the high-speed homogenizer in the step 3) is 10000r/min, and the shearing time is 10-40 minutes.
Preferably, the process parameters of the spray drying in the step 4) are as follows: the feeding rate is 4mL/min, the air inlet temperature is 190 ℃, and the air outlet temperature is 90 ℃.
The invention relates to a rose essence-starch-based microcapsule which is prepared by taking octenyl succinic acid starch ester and maltodextrin as core materials and rose essence as wall materials through spray drying. Compared with the traditional microcapsule wall material, the starch-based wall material is food-grade, is safer and more environment-friendly, and has wider application. The method for preparing the similar microcapsules is simple and easy to implement, and the prepared microcapsules are regular in appearance, uniform in particle size and easy for industrial production. The method of the invention prolongs the fragrance releasing time of the essence and ensures that the fragrance releasing has temperature controllability.
Drawings
FIG. 1 is a scanning electron micrograph of the rose essence-starch-based microcapsules prepared in example 1;
fig. 2 is a graph of the release of rose essence-starch based rose microcapsules prepared in example 1 at different temperatures.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below with reference to the accompanying drawings.
Example 1
A temperature-controlled release rose essence-starch-based microcapsule comprises the following raw materials in percentage by mass:
the preparation method of the rose essence-starch-based microcapsule comprises the following steps:
weighing the raw materials according to the mass percentage; putting deionized water into a container, heating in a constant-temperature water bath at 50 ℃, sequentially adding starch octenyl succinate and maltodextrin into the container, and fully dissolving under the stirring of an electric stirrer to prepare a wall material; adding rose essence into the wall material which is stirred uniformly, fully dissolving the rose essence under the stirring of an electric stirrer, and shearing the rose essence for 30 minutes at a high speed by a high-speed homogenizer to form oil-in-water emulsion; and (3) carrying out spray drying on the oil-in-water emulsion under the conditions that the feeding rate is 4mL/min, the air inlet temperature is 190 ℃ and the air outlet temperature is 90 ℃ to obtain the rose essence-starch-based microcapsule.
The appearance of the obtained rose essence-starch-based microcapsule is observed by a scanning electron microscope, which shows that the microcapsule is spherical. The release rate of the microcapsules increased with increasing temperature as indicated by the 5 day release. Figure 2 shows the release rate of the microcapsules at different temperature conditions, as shown in the figure, the release rate of the microcapsules is the fastest when the release temperature is 4 ℃ and the release rate is the slowest when the temperature is 50 ℃, so that the release of the rose essence-starch based microcapsules is accelerated with the increase of the temperature.
Example 2
A temperature-controlled release rose essence-starch-based microcapsule comprises the following raw materials in percentage by mass:
the preparation method of the temperature-controlled release rose essence-starch-based microcapsule comprises the following steps:
weighing the raw materials according to the mass percentage; putting deionized water into a container, heating in a constant-temperature water bath at 60 ℃, sequentially adding starch octenyl succinate and maltodextrin into the container, and fully dissolving under the stirring of an electric stirrer to prepare a wall material; adding rose essence into the wall material which is stirred uniformly, fully dissolving the rose essence under the stirring of an electric stirrer, and shearing the rose essence for 25 minutes at a high speed by a high-speed homogenizer to form oil-in-water emulsion; and (3) carrying out spray drying on the oil-in-water emulsion under the conditions that the feeding rate is 4mL/min, the air inlet temperature is 190 ℃ and the air outlet temperature is 90 ℃ to obtain the rose essence-starch-based microcapsule.
The appearance of the obtained rose essence-starch-based microcapsule released by temperature control is observed by a scanning electron microscope, which shows that the microcapsule is spherical. The release rate of the microcapsules increased with increasing temperature as indicated by the 5 day release.
Example 3
A temperature-controlled release rose essence-starch-based microcapsule comprises the following raw materials in percentage by mass:
the preparation method of the temperature-controlled release rose essence-starch-based microcapsule comprises the following steps:
weighing the raw materials according to the mass percentage; putting deionized water into a container, heating in a constant-temperature water bath at 70 ℃, sequentially adding starch octenyl succinate and maltodextrin into the container, and fully dissolving under the stirring of an electric stirrer to prepare a wall material; adding rose essence into the wall material which is stirred uniformly, fully dissolving the rose essence under the stirring of an electric stirrer, and shearing the rose essence for 40 minutes at a high speed by a high-speed homogenizer to form oil-in-water emulsion; and (3) carrying out spray drying on the oil-in-water emulsion under the conditions that the feeding rate is 4mL/min, the air inlet temperature is 190 ℃ and the air outlet temperature is 90 ℃ to obtain the temperature-controlled release rose essence-starch-based microcapsule.
The appearance of the obtained rose essence-starch-based microcapsule released by temperature control is observed by a scanning electron microscope, which shows that the microcapsule is spherical. The release rate of the microcapsules increased with increasing temperature as indicated by the 5 day release.
Claims (5)
1. The temperature-controlled release rose essence-starch-based microcapsule is characterized by comprising the following raw materials in percentage by mass:
25-35% of rose essence;
20-27% of starch octenyl succinate;
10-13% of maltodextrin;
the balance being deionized water.
2. The method of preparing temperature controlled release rose essence-starch based microcapsules according to claim 1, characterized in that it comprises the following steps:
step 1): weighing the raw materials according to the mass percentage;
step 2): putting deionized water into a container, heating in a constant-temperature water bath, sequentially adding starch octenyl succinate and maltodextrin into the container, and fully dissolving under the stirring of an electric stirrer to prepare a wall material;
step 3): adding rose essence into the wall material which is stirred uniformly, fully dissolving the rose essence under the stirring of an electric stirrer, and shearing the rose essence at a high speed by a high-speed homogenizer to form oil-in-water emulsion;
step 4): and (3) carrying out spray drying on the oil-in-water type emulsion to obtain the rose essence-starch-based microcapsule.
3. The method for preparing the temperature controlled release rose essence-starch based microcapsule according to claim 2, wherein the temperature of the thermostatic water bath in the step 2) is 40-70 ℃.
4. The method for preparing temperature controlled release rose essence-starch based microcapsule according to claim 2, wherein the speed of the high speed homogenizer in step 3) is 10000r/min, and the shearing time is 10-40 min.
5. The method for preparing the temperature controlled release rose essence-starch based microcapsule according to claim 2, wherein the spray drying in the step 4) has the following process parameters: the feeding rate is 4mL/min, the air inlet temperature is 190 ℃, and the air outlet temperature is 90 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010540216.2A CN111715157A (en) | 2020-06-15 | 2020-06-15 | Temperature-controlled release rose essence-starch-based microcapsule and preparation method thereof |
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| CN202010540216.2A CN111715157A (en) | 2020-06-15 | 2020-06-15 | Temperature-controlled release rose essence-starch-based microcapsule and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112941968A (en) * | 2021-04-20 | 2021-06-11 | 广东靓时新材料科技有限公司 | Fragrance-releasing decorative artificial board and preparation method thereof |
| CN113134879A (en) * | 2021-04-20 | 2021-07-20 | 中国林业科学研究院木材工业研究所 | Fragrance-releasing decorative artificial board and preparation method thereof |
| CN115725365A (en) * | 2022-10-17 | 2023-03-03 | 上海应用技术大学 | Temperature-sensitive linalool slow-release essence and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982933A (en) * | 2015-07-06 | 2015-10-21 | 中国农业大学 | Method for preparing rose hip seed oil microcapsules |
| CN107929100A (en) * | 2017-11-28 | 2018-04-20 | 戴凤 | A kind of rose essential-oil microcapsule and preparation method thereof |
-
2020
- 2020-06-15 CN CN202010540216.2A patent/CN111715157A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982933A (en) * | 2015-07-06 | 2015-10-21 | 中国农业大学 | Method for preparing rose hip seed oil microcapsules |
| CN107929100A (en) * | 2017-11-28 | 2018-04-20 | 戴凤 | A kind of rose essential-oil microcapsule and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| XIAO ZUOBING 等: "Microcapsules based on octenyl succinic anhydride (OSA)-modified starch and maltodextrins changing the composition and release property of rose essential oil", 《INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112941968A (en) * | 2021-04-20 | 2021-06-11 | 广东靓时新材料科技有限公司 | Fragrance-releasing decorative artificial board and preparation method thereof |
| CN113134879A (en) * | 2021-04-20 | 2021-07-20 | 中国林业科学研究院木材工业研究所 | Fragrance-releasing decorative artificial board and preparation method thereof |
| CN112941968B (en) * | 2021-04-20 | 2023-08-08 | 广东靓时新材料科技有限公司 | Fragrance-releasing facing artificial board and preparation method thereof |
| CN115725365A (en) * | 2022-10-17 | 2023-03-03 | 上海应用技术大学 | Temperature-sensitive linalool slow-release essence and preparation method thereof |
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Application publication date: 20200929 |