Acceso abierto

Preparation of micro-encapsulated strawberry fragrance and its application in the aromatic wallpaper


Cite

1. Xiao, Z., Liu, W., Zhu, G., Zhou, R. & Niu, Y. (2014). A review of the preparation and application of fl avour and essential oils microcapsules based on complex coacervation technology. J. Sci. Food Agric. 94, 1482-1494. DOI: 10.1002/ jsfa.6491.10.1002/jsfa.649124282124Search in Google Scholar

2. Behzadnasab, M., Esfandeh, M., Mirabedini, S.M., Zohuriaan-Mehr, M.J. & Farnood, R.R. (2014). Preparation and characterization of linseed oil-fi lled urea-formaldehyde microcapsules and their effect on mechanical properties of an epoxy-based coating. Colloid. Surf. A 457, 16-26. DOI: 10.1016/j.colsurfa.2014.05.033.10.1016/j.colsurfa.2014.05.033Search in Google Scholar

3. Mirabedini, S.M., Dutil, I. & Farnood, R.R. (2012). Preparation and characterization of ethyl cellulose-based core-shell microcapsules containing plant oils. Colloid. Surf. A 394, 74-84. DOI: 10.1016/j.colsurfa.2011.11.028.10.1016/j.colsurfa.2011.11.028Search in Google Scholar

4. Xiao, Z., Wang, E., Zhu, G., Zhou, R. & Niu, Y. (2016). Preparation, characterization and rheological behavior of chitosan nanocapsule emulsion encapsulated tuberose fragrance. Pol. J. Chem. Technol. 18, 1-8. DOI: 10.1515/pjct-2016-0021.10.1515/pjct-2016-0021Search in Google Scholar

5. Carvalho, I.T., Estevinho, B.N. & Santos, L. (2016). Application of microencapsulated essential oils in cosmetic and personal healthcare products-a review. Int. J. Cosmetic Sci. 38, 109-119. DOI: 10.1111/ics.12232.10.1111/ics.1223225923295Search in Google Scholar

6. Nelson, G. (2001). Microencapsulation in textile finishing. Rev. Prog. Color. 31, 57-64. DOI: 10.1111/j.1478-4408.2001. tb00138.x.Search in Google Scholar

7. Han, L.L., Hou, Z.Q., Wen, J., Wu, Y.M., Qian, Y.Y. & Gong, S.L. (2016). Preparation and evaluation of high-loaded perilla seed oil by microencapsulation with different wall materials. Sci. Tech. Food Ind. 37(8), 167-170. DOI: 10.13386/j. issn1002-0306.2016.08.026Search in Google Scholar

8. Chen, H.M., Wei, O.Y., Lawuyi, B.S., Martoni, C. & Prakash, S. (2005). Reaction of chitosan with genipin and its fl uorogenic attributes for potential microcapsule membrane characterization, J. Biomed. Mater. Res. 75, 917-927. DOI: 10.1002/jbm.a.30492.10.1002/jbm.a.3049216118788Search in Google Scholar

9. Syah, I.T., Darmadji, P. & Pranoto, Y. (2015). Microencapsulation of refi ned liquid smoke using maltodextrin produced from broken rice starch. J. Food Process. Pre. 40(3), 437-446. DOI: 10.1111/jfpp.12621.10.1111/jfpp.12621Search in Google Scholar

10. Ziar, H., Gérard, P. & Riazi, A. (2012). Calcium alginate- resistant starch mixed gel improved the survival of Bifi dobacterium animalis subsp. lactis Bb12 and Lactobacillus rhamnosus LBRE-LSAS in yogurt and simulated gastrointestinal conditions. Int. J. Food Sci. Tech. 47, 1421-1429. DOI: 10.1111/j.1365-2621.2012.02989.x.10.1111/j.1365-2621.2012.02989.xSearch in Google Scholar

11. Kim, S., Jo, A. & Ahn, J. (2010). Application of chitosan- alginate microspheres for the sustained release of bacteriophage in simulated gastrointestinal conditions. Int. J. Food Sci. Tech. 50, 913-918. DOI: 10.1111/ijfs.12736.10.1111/ijfs.12736Search in Google Scholar

12. Ma, Y., Zhang, Y., Zhao, S., Wang, Y., Wang, S., Zhou, Y., Li, N, Xie, H., Yu, W., Liu, Y., Wang, W. & Ma, X. (2012). Modeling and optimization of membrane preparation conditions of the alginate-based microcapsules with response surface methodology. J. Biomed. Mater. Res. 100A, 989-998. DOI: 10.1002/jbm.a.34032.10.1002/jbm.a.3403222307962Search in Google Scholar

13. Lee, B.B., Ravindra, P. & Chan, E.S. (2013). Size and shape of calcium alginate beads produced by extrusion dripping. Chem. Eng. Technol. 36, 1627-1642. DOI: 10.1002/ ceat.201300230.10.1002/ceat.201300230Search in Google Scholar

14. Zhao, H.M., Chen, X. & Wu, J. (2001). The preparation, properties and using of starch sodium alkenylsuccinate. Cereal Food Ind. 1, 23-27. DOI: 10.3969/j.issn.1672-5026.2002.01.008.Search in Google Scholar

15. Hu, L. (2010). Study on the mciroencapsulation of fi sh oil using Chitosan/ Gum acacia complex coacervation method. Master dissertation, Ocean University of China, Shangdong, China.Search in Google Scholar

16. Ge, X., Fei, X. Q., Chen, Y., Luo, F. & Wang, Y.P. (2013). Properties of oil-tea camellia seed oil microcapsule with different wall materials. China Oil. Fat. 38, 26-29. DOI: 10.3969/j.issn.1003-7969.2013.02.007.Search in Google Scholar

17. Wang, L. (2008). Study on aroma microcapsule effect in textile fi nishing. Master dissertation, Qiangdao University, Shandong, China.Search in Google Scholar

18. Sánchez-Navarro, M.M., Pérez-Limiñana, M.Á., Arán-Ais, F. & Orgilés-Barceló, C. (2015). Scent properties by natural fragrance microencapsulation for footwear applications. Polym. Int. 64, 1448-1464. DOI: 10.1002/pi.4941.10.1002/pi.4941Search in Google Scholar

19. Dong, H. & Chen, B. (2008). Studies on effects of high-pressure homogenization on stability of microencapsulated lipid lotion. Beverage Ind. 11(7), 17-21. DOI: 10.3969/j. issn.1007-7871.2008.07.006.Search in Google Scholar

20. Zhang, J., Zhang, W., Wei, F., Zhang, F. & Wang, S. (2012). Preparation and characterization of conjugated linolec acids encapsulated into compound encapsulant materials. J. Chinese Oil. Assoc. 27(1), 70-74. DOI: 10.3969/j.issn.1003-0174.2012.01.016.Search in Google Scholar

21. Chen, Y. (2013). Preparation of sandalwood microcapsule and its application to aroma xuan paper. Master dissertation, Shanghai Institute of Technology, Shanghai, China.Search in Google Scholar

22. Lu, J. (2013). Study on stability and rheological properties of oil in water emulsions prepared by food grade pure gum. Master dissertation, Zhejiang Gongshang University, Zhejinag, China.Search in Google Scholar

23. Liu, Z., Tan, Z. & Huang, H. (2016). Preparation and characterization of cellulose hydrogels from tea shoots of different maturity levels. Mod. Food Sci. Tech. 32(4), 166-170. DOI: 10.13982/j.mfst.1673-9078.2016.4.027.Search in Google Scholar

24. Wang, M. (2013). Study on qualitative and quantitative method of blended fi ber in infrared spectrum, Master dissertation, Zhejiang Sci-Tech University, Zhejiang, China.Search in Google Scholar

25. Sui, X., Li, C., Xia, X., Zhou, R., Wang, Y. & Feng, Y. (2016). Photocatalytic degradation property of hemicellulose/ TiO2 composite gel. CIESC J. 67(5), 2070-2077. DOI: 10.11949/j.issn.0438-1157.20151542.Search in Google Scholar

26. Liu, C., Chen, K., Ji, L. & Zhu, J. (2015). Preparat ion of epoxy resin coated ammonium polyphosphate microcapsules and their fl ame retardant effects on polypropylene. Acta Mat. Composit. Sin. 32(3), 728-736. DOI: 10.13801/j.cnki. fhclxb.201503.007.Search in Google Scholar

27. Miao, H. (2012). Flavor microcapsules: Preparation and application in decorative paper. Master dissertation, Tian University of Science and Technology, Tianjin China.Search in Google Scholar

eISSN:
1899-4741
Idioma:
Inglés
Calendario de la edición:
4 veces al año
Temas de la revista:
Industrial Chemistry, Biotechnology, Chemical Engineering, Process Engineering