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SCIENTIA SINICA Chimica, Volume 49, Issue 4: 648-658(2019) https://doi.org/10.1360/N032018-00262

Effects of structures and components of core materials on preparation of natural flavors liquid nanocapsules

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  • ReceivedDec 14, 2018
  • AcceptedFeb 25, 2019
  • PublishedApr 1, 2019

Abstract

Herein, the effects of natural flavor components on the performances of liquid nanocapsules are studied by using chitosan as wall material and CO-40/Span-80/1,2-propanediol as emulsifying system. The core materials used here are linalyl acetate, linalool, citronellal, geraniol, citronellol, terpenes, and citral, and also three natural flavors: lavender, citronella and lemon. Firstly, nanocapsules are prepared by using flavor components as core materials and the related pseudo-ternary phase diagrams are drawn to determine the effects of structures on performances of liquid nanocapsules. After that, these flavor components are mixed in different proportions and then used as core materials to prepare different liquid nanocapsules, which are then used to compare with those that have been prepared using the three natural flavors only. The results show that when the structure of the hydrophilic part of the core material contains the following functional groups, and their abilities to form transparent liquid nanocapsules are as follows: ester group>carbonyl group>hydroxyl group, and the greater the volume of the hydrophobic part of the core material, the smaller the ability to form transparent liquid nanocapsules. When the composite component is used as a core material, its component ratio is similar to that of a natural flavor, and the obtained liquid nanocapsules have the similar performance. Besides, the highest content of the components in the composite determines the nature of the final liquid nanocapsules.


Funded by

国家自然科学基金(21808249)

国家杰出青年科学基金(21425627)


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  • Figure 1

    Effect of core materials on fabrication of nanocapsules. (a) Linalyl acetate; (b) linalool; (c) terpene; (d) citral; (e) citronellal.

  • Figure 2

    Spatial structures of core materials. (a) Citral; (b) citronellal (color online).

  • Figure 3

    Pseudo-ternary phase diagrams of mixed core materials with different content of linalyl acetate. (a) 20%; (b) 40%; (c) 60%; (d) 80%.

  • Figure 4

    ME areas of mixed core materials liquid nanocapsules with different contents of linalyl acetate (color online).

  • Figure 5

    Pseudo-ternary phase diagrams of mixed core materials with different contents of citral. (a) 20%; (b) 40%; (c) 60%; (d) 80%.

  • Figure 6

    ME areas of mixed core materials liquid nanocapsules with different contents of citral (color online).

  • Figure 7

    Comparison of pseudo-ternary phase diagrams of natural flavors and mixed liquid nanocapsules. (a) Lavender flavor; (b) lemon flavor (color online).

  • Figure 8

    Particle size and PDI of lavender flavor nanocapsule and the corresponding fragrance molecular nanocapsules (a), and lemon flavor nanocapsule and the corresponding fragrance molecular nanocapsules (b).

  • Figure 9

    Particle sizes and PDIs of natural flavors liquid nanocapsules with different temperatures.

  • Table 1   Main components of natural flavors and their contents

  • Table 2   Self-microemulsification areas of nanocapslues with different core materials

  • Table 3   Characterizations of natural flavors liquid nanocapsules

    芯材

    组分(w/w)

    粒径(nm)

    粒径分布

    电导率(μS/cm)

    透光度(%)

    黏度(cP)

    薰衣草香料

    CO-40/Span-80 16%, 1,2-丙二醇5%, 薰衣草香料3%, 壳聚糖溶液76%

    11.46

    0.165

    112.0

    99.17

    103.58

    柠檬天然香料

    CO-40/Span-80 16%, 1,2-丙二醇5%, 柠檬天然香料3%, 壳聚糖溶液76%

    16.32

    0.172

    89.4

    95.38

    103.19

  • Table 4   pH stabilities of lavender flavor liquid nanocapsules and lemon flavor liquid nanocapsules

    pH

    粒径

    PDI

    薰衣草香料

    4

    10.23

    0.125

    5

    13.56

    0.130

    6

    26.67

    0.345

    7

    8

    柠檬香料

    4

    18.23

    0.157

    5

    18.56

    0.179

    6

    35.03

    0.409

    7

    8

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