Rujun Zhou

A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology

This paper briefly introduces the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology. The conventional encapsulating agents of oppositely charged proteins and polysaccharides that are used for microencapsulation of flavours and essential oils are reviewed along with the recent advances in complex coacervation methods. Proteins extracted from animal-derived products (gelatin, whey proteins, silk fibroin) and from vegetables (soy proteins, pea proteins), and polysaccharides such as gum Arabic, pectin, chitosan, agar, alginate, carrageenan and sodium carboxymethyl cellulose are described in depth. In recent decades, flavour and essential oils microcapsules have found numerous potential practical applications in food, textiles, agriculturals and pharmaceuticals. In this paper, the different coating materials and their application are discussed in detail. Consequently, the information obtained allows criteria to be established for selecting a method for the preparation of microcapsules according to their advantages, limitations and behaviours as carriers of flavours and essential oils.

Comparison of compounded fragrance and chitosan nanoparticles loaded with fragrance applied in cotton fabrics

The long-term fragrance releasing textiles hold considerable market share in textile consumption market. Then, encapsulating fragrance in nanoparticles could reduce the evaporation of volatile components and prolong the service life of aroma finished textiles. In this paper, chitosan (CS) with excellent biocompatibility and biodegradability was used to encapsulate rose fragrance to form nanoparticles via the ionic gelification. The mean diameter of spherical chitosan nanoparticles loaded with fragrance (RF-NPs) was 138 nm, zeta potential was 10.20 mV and polydispersity index (PDI) was 0.110. RF-NPs and compounded rose fragrance (RF) were applied to the cotton fabrics respectively without the adhesive agents. Scanning electron microscopy (SEM) demonstrated that the number of the fragrance particles on the cotton fibres finished by RF-NPs was more than that finished by RF. Besides, after 20 cycles of washing, more RF-NPs still fixed on the surface of the cotton fabrics. Fourier transform infrared spectrometry (FT-IR) proved that RF-NPs have been incorporated into the cotton fibres successfully. Gas chromatography-mass spectrometry (GC-MS) analysis and ultraviolet (UV) spectrum analysis showed that the fragrance loss from the cotton fabrics finished by RF-NPs was obviously lower than that by RF after 20 washing cycles. The cotton fabrics finished by chitosan nanoparticles loaded with fragrance had better sustained release property, which provided a preparation method of the green aroma fnished textiles without the resin.

Properties of Aroma Sustained-release Cotton Fabric with Rose Fragrance Nanocapsule

Abstract The aroma sustained-release cotton fabric was prepared by finishing rose fragrance nanocapsules directly on cotton. The structure and properties of nanocapsules were demonstrated by transmission electron microscope (TEM), dynamic light scattering (DLS), fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD), gas chromatography-mass spectrometry (GC-MS) and electronic nose. The results showed that the spherical nanocapsule dispersed evenly and the average diameter kept 51.4 nm. The existence of COO peak (1741 cm −1 ) in the FTIR curve of the finished cotton fabric and the decrease of crystallinity demonstrated that rose fragrance nanocapsules have been incorporated into the cotton fabrics. The washing resistance of the cotton fabrics finished by 51.4 nm nanocapsules was much better than that by rose fragrance alone. Besides, the loss of fragrance from the cotton fabrics finished by 51.4 nm nanocapsules was obviously lower than that by 532 nm nanocapsules and rose fragrance. The smaller the nanocapsule size, the better the sustained release property. Electronic nose analysis also displayed that the aroma released from the cotton fabrics finished by nanocapsules after washing has no obvious variety in contrast to that without washing. The cotton fabrics finished by nanocapsules has the excellent sustained release property.

The green adsorption of chitosan tripolyphosphate nanoparticles on cotton fiber surfaces

Chitosan nanoparticles (chitosan NP) were effectively incorporated onto cotton fiber surfaces during a green adsorption without any cross-linking agents in this work. The interactions between cotton fibers and chitosan NP during the green adsorption were investigated by Fourier transform infrared spectroscopy (FTIR), X-ray photoelectron spectroscopy (XPS), X-ray diffraction (XRD), thermogravimetric-derivative thermogravimetry (TG-DTG) and scanning electron microscopy (SEM) in detail. The results indicated that the intermolecular hydrogen bond interactions exited between the hydroxyl groups of cotton fibers and the amino groups of chitosan NP, and progressively enhanced with the increase in chitosan NP mass concentrations. After chitosan NP adsorption, the acidity of fibers augmented and the crystallinity index of fibers declined owing to the increasing interactions. In addition, the hydrophobic interactions occurred between chitosan NP and crystalline cotton fibers, thereby resulting in the preferential adsorption onto the hydrophobic (200) crystallographic plane.

Preparation, characterization and rheological behavior of chitosan nanocapsule emulsion encapsulated tuberose fragrance

Abstract In this paper, ionic gelation method was adopted to produce nanocapsules (CNs) encapsulated tuberose fragrance with chitosan (CS) and sodium tripolyphosphate (TPP) as wall materials. The effects of CS/TPP mass ratio, pH value of CS solution, molecular mass of CS and tuberose fragrance (TF) concentration on particle size and particle size distribution (PDI) of chitosan nanocapsules encapsulated tuberose fragrance (CNTs) were investigated systematically. CNTs were characterized by dynamic light scattering (DLS), scanning electron microscopy (SEM), Fourier transforms infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analyzer (TGA) and differential scanning calorimetry (DSC). The results showed that CNTs were successfully prepared. The optimum preparation conditions were as follows: CS/TPP mass ratio 5:1, pH of CS solution 4.0, and molecular mass of CS 150 kda. CNTs emulsions were also systematically investigated by steady-state shear and oscillatory shear measurements respectively. The rheological behaviors of CNTs were obtained.

Pyrolysis characteristics and kinetics of β-cyclodextrin and its two derivatives

Abstract β-cyclodextrin (β-CD) and its derivatives have been widely used to prepare inclusion complexes. However, systematic research on their thermal stabilities, pyrolysis characteristics and kinetics has rarely been reported. In this paper, thermogravimetric analysis was employed to investigate β-cyclodextrin and its two derivatives, 2-Hydroxypropyl-β-cyclodextrin (HP-β-CD) and monochlorotriazinyl-β-cyclodextrin (MCT-β-CD). The pyrolysis characteristics and kinetic parameters were obtained. The results show that three stages can be distinguished during the heating process of the above three samples. The temperature of initial decomposition of HP-β-CD (309.5°C is higher than that of β-CD (297.8°C), while the temperature of initial decomposition of MCT-β-CD (231.4°C) is lower than that of β-CD. For the three cyclodextrins, the thermal stability in descending order is HP-β-CD, β-CD and MCT-HP-β-CD. The activation energy values are 350.6, 303.3 and 113.9 KJ/mol, and the pre-exponential factor values are 1.11×1031, 1.37×1026 and 1.39×1010 for β-CD, HP-β-CD and MCT-β-CD respectively.

IT in Education Application of Computer in Teaching Flavor and Fragrance Technology

Fragrance and flavor play an important role in many fields. Fragrance and flavor technology is a core course for training the students whose major is light chemical engineering. This paper deals with the applications of computer in this course. The applications of Internet, flavor and fragrance computer software, electronic nose and electronic tongue in Flavor and Fragrance Technology were discussed. The Internet is widely used to gather information about flavors and fragrances. Flavor and fragrance creation computer software became an important tool for perfume development and expanding knowledge of perfumery raw materials. Electronic nose and electronic tongue are two devices controlled by computer and intended to detect odors and tastes respectively. They can avoid a number of drawbacks caused by human fatigue or stress.