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

Open access


Micro-encapsulated strawberry fragrance was successfully prepared with wall materials including maltodextrin, sodium octenylsuccinate and gum Arabic. The micro-capsule was added to wallpaper and aromatic wallpaper with strawberry characteristics was obtained. The particle distribution, surface morphology, chemical structure, thermal property and controlled release performance of micro-encapsulated fragrance and aromatic wallpaper were investigated using laser particle size analyzer, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-TR), thermal gravity analysis (TGA) and chromatography-mass spectrometer (GC-MS). The results showed that the average diameter of micro-capsule was 2 μm and the particles mainly distributed in the tissues of wallpaper. The result of TGA showed that the micro-capsule had a good stability. Meanwhile, the aromatic wallpaper had strawberry aroma more than 3 months and took on excellent controlled release performance.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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

  • 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. issn1002-0306.2016.08.026

  • 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.

  • 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. 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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

  • 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.

  • 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.

  • 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.

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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

Journal information
Impact Factor

IMPACT FACTOR 2018: 0.975
5-year IMPACT FACTOR: 0.878

CiteScore 2018: 1

SCImago Journal Rank (SJR) 2018: 0.269
Source Normalized Impact per Paper (SNIP) 2018: 0.46

Cited By
All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 711 190 2
PDF Downloads 365 138 4