Hu, Dongxia, et al. International journal of biological macromolecules 259 (2024): 129204.
Cinnamon essential oil (CEO) was emulsified using a hydroxypropyl-β-cyclodextrin/ethyl lauroyl arginate (HPCD/LAE) complex to form nanoemulsions, which were subsequently incorporated into maltodextrin (MD) to produce HPCD/LAE/CEO/MD microcapsules via spray drying. Starch/polybutylene adipate terephthalate (starch/PBAT, SP) films containing these microcapsules were developed as packaging materials for strawberry preservation. The addition of microcapsules significantly enhanced the antibacterial properties of SP films, effectively prolonging the shelf life of strawberries.
Experimental Procedure: HPCD (3% w/v) was dissolved in deionized water, and LAE (1% w/v) was added, followed by magnetic stirring at 700 rpm and 60 °C for 5 hours. The mixture was then refrigerated overnight at -20 °C and freeze-dried at -80 °C for 48 hours. The resulting HPCD/LAE complex was stored at room temperature. The complex was dissolved in deionized water (4% w/v) to form the aqueous phase. Various oil phases (3% v/v CEO, 3% v/v CEO + 2% v/v MCT, 3% v/v CEO + 4% v/v MCT, and 5% v/v CEO + 2% v/v MCT) were gradually added to the aqueous phase under high-speed dispersion (12,000 rpm), and coarse emulsions were obtained at 18,000 rpm for 5 minutes. These emulsions were then treated with a microfluidizer high-pressure homogenizer for 7 passes at 100 MPa to generate HPCD/LAE/CEO nanoemulsions. Finally, 100 mL of the nanoemulsion was mixed with 90 mL of 10% w/v maltodextrin solution and subjected to spray drying at inlet and outlet air temperatures of 150 °C and 90 °C, respectively. The HPCD/LAE/CEO/MD microcapsules were then collected.
Yu, Dehai, et al. Lwt 168 (2022): 113934.
Gad, Heba A., et al. International Journal of Pharmaceutics 630 (2023): 122388.