为解决百里香酚易挥发、气味刺激且在食品包装中使用受限的问题,该研究采用饱和水溶液法制备了以百里香酚为芯材、β-环糊精为壁材的微胶囊。基于单因素试验,通过响应面确定微胶囊的最佳制备工艺。结果表明,微胶囊的最佳制备工艺为包埋温度59 ℃、包埋时间2.8 h、壁芯比12,该条件下微胶囊的包埋率达81.73%。利用傅里叶红外变换、X射线衍射及扫描电子显微镜技术对微胶囊的理化特性进行表征,结果表明微胶囊成功制备,且结构致密,呈多层片状。热分析测试表明,微胶囊的最大分解温度较百里香酚提高了156.91 ℃。且微胶囊在4 ℃和25 ℃下均能表现出良好的缓释特性,在第20天时累计释放率分别达到46.51%和55.27%。抗氧化试验显示,10 mg/mL的微胶囊浓度下,其抗氧化能力为81.61%。此外,该微胶囊对大肠杆菌及金黄色葡萄球菌均呈现显著的抑菌活性。该研究为百里香酚在食品包装领域的广泛应用提供了重要依据。
To solve the problems of thymol's volatility, strong odor, and restricted application in food packaging, this study prepared microcapsules with thymol as the core and β-cyclodextrin as the wall material using a saturated aqueous solution method.Based on single-factor experiments, the optimal preparation parameters were confirmed through response surface methodology.Results revealed that the optimal conditions were an embedding temperature of 59 ℃, embedding time of 2.8 h, and wall-core ratio of 12, achieving an encapsulation efficiency of 81.73%.Fourier transform infrared spectroscopy, X-Ray diffraction and scanning electron microscope analyses confirmed successful encapsulation, revealing a compact structure with multilayered lamellar morphology.Thermal analysis indicated that the microcapsules exhibited a maximum decomposition temperature 156.91 ℃ higher than that of thymol.Additionally, the microcapsules showed good sustained release characteristics at 4 ℃ and 25 ℃, and the release rates reached 46.51% and 55.27% on the 20th day, respectively.Furthermore, the microcapsules exhibited 81.61% antioxidant activity at concentration of 10 mg/mL and potent antibacterial effects against Escherichia coli and Staphylococcus aureus.This study provides key insights for expanding thymol's applications in food packaging.
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