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SCIENTIA SINICA Chimica, Volume 49, Issue 4: 637-647(2019) https://doi.org/10.1360/N032018-00261

Effects of emulsifying systems on preparation of lavender flavor liquid nanocapsules

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  • ReceivedDec 14, 2018
  • AcceptedJan 29, 2019
  • PublishedApr 1, 2019

Abstract

Herein, the influences of commercial emulsifying systems properties on the performance of the lavender flavor liquid nanocapsules are studied by using chitosan as the wall material and the lavender flavor as the core material, and seven commercial emulsifiers: Tween-20, Tween-40, Tween-60, Tween-80, Tween-85, Span-80 and CO-40, are chosen to constitute the emulsifying systems. Firstly, lavender flavor nanocapsules are prepared with different emulsifiers and the corresponding pseudo-ternary phase diagrams are drawn to illustrate the effects of structures of emulsifier on performances of liquid nanocapsules. Meanwhile, nanocapsules are also prepared with emulsifying systems of different HLB values, the results show that, nanocapsules can be formed easily when the HLB value of emulsifying systems matching up with the RHLB value of lavender flavor. Finally the effect of structures of co-emulsifier and the values of Km on performance of nanocapsules are also investgated. The results show that, by using CO-40 and Span-80 as emulsifiers, 1,2-propylene glycol as a co-emulsifier, when Km equals to 3 and S/O value is greater than 7:3, the obtained lavender flavor liquid nanocapsules are transparency, which have a diameter of about 10 nm with low dispersion.


Funded by

国家自然科学基金(21808249)

国家杰出青年科学基金(21425627)

国家重点研发计划(2016YFA0200300)


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