Food and Fermentation Industries >

2022 , Vol. 48 >Issue 8: 199 - 204

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029885

New wall material prepared by salicylaldehyde crosslinking chitosan encapsulated Zanthoxylum bungeanum oil

  • WANG Hongling ,
  • CUI Weizhen ,
  • LIU Qiang ,
  • ZHOU Chenyang ,
  • LIU Changxia
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  • (Department of Chemistry and Chemical Engineering, Cangzhou Normal University, Cangzhou 061000, China)

Received date: 2021-11-03

  Revised date: 2022-01-03

  Online published: 2022-05-18

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Abstract

In this study, the Schiff base reaction product of salicylaldehyde and chitosan (SA-CS) was used as wall material and Zanthoxylum bungeanum oil as core material for the preparation of Zanthoxylum bungeanum oil microcapsule (ZBOM) by spray drying method. The structure, morphology, particle size and thermostability of ZBOM were characterized. The effects of three factors on embedding rate were investigated including wall-core mass ratio, emulsifier concentration and feeding speed. The preparation process was optimized by orthogonal experiment. The results showed SA-CS wall material imbedded Zanthoxylum bungeanum oil by physical action and ZBOM was spherical. The optimized conditions for the preparation of ZBOM were as follows: the wall core ratio (mass ratio) was 1∶0.75, the concentration of emulsifier was 1.95 g/L, and the feeding speed was 300 mL/h. Under these conditions, the embedding rate was (67.2±0.6)%. Furthermore, ZBOM had good encapsulation effect, and the capsule wall was smooth without adhesion. The ZBOM showed certain thermal stability. The results enrich the selection of microcapsule wall materials and the new material also is possible to be further applied in food, medicine and other fields.

Key words： chitosan; salicylaldehyde; Zanthoxylum bungeanum oil; microcapsule; spray drying; embedding rate

Cite this article

WANG Hongling , CUI Weizhen , LIU Qiang , ZHOU Chenyang , LIU Changxia . New wall material prepared by salicylaldehyde crosslinking chitosan encapsulated Zanthoxylum bungeanum oil[J]. Food and Fermentation Industries, 2022 , 48(8) : 199 -204 . DOI: 10.13995/j.cnki.11-1802/ts.029885

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