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Updated: Dec 26, 2025
Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
A Novel Shell Material-Highland Barley Starch for Microencapsulation of Cinnamon Essential Oil with Different
Liang Li1, Wenhui Zhang2, Jian Peng3
1Food Science College, TAAHC-SWU Medicinal Plants Joint Research and Development Centre, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China.
Abstract:
Highland barley starch (HBS), as a carbohydrate shell material with excellent performance in microcapsule applications, has rarely been reported. In the present study, three different microcapsules (CEO-SWSM, CEO-PM, and CEO-UM) were synthesized successfully via saturated aqueous solution method, molecular inclusion method and ultrasonic method, respectively, using HBS as shell material coupled with cinnamon essential oil (CEO) as the core material. The potential of HBS as a new shell material and the influence of synthetic methods on the performance of microcapsules, encapsulation efficiency (EE), yield, and release rate of CEO-SWSM, CEO-PM, and CEO-UM were determined, respectively. The results confirmed that CEO-PM had the most excellent EE (88.2%), yield (79.1%), as well as lowest release rate (11.5%, after 25 days of storage). Moreover, different kinetic models were applied to fit the release process of these three kinds of microcapsules: CEO-SWSM, CEO-PM, and CEO-UM had the uppermost R-squared value in the Higuchi model, the zero-order model, and the first-level model, respectively. Over all, this work put forward a novel perspective for the improved encapsulation effect of perishable core materials (e.g., essential oil) for the food industry.
