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Updated: Feb 23, 2026
Magnetic and Thermal-sensitive PolyN-isopropylacrylamide-based Microgels for Magnetically Triggered Controlled Release
Published on: July 4, 2017
Preparation of temperature-responsive cinnamon essential oil Pickering emulsion stabilized by chitosan-based microgel
Jianhua Yuan1, Qingxue Ai1, Siyu Chen1
1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, China.
Abstract:
In this study, a microgel (CS-P) was synthesized from poly(N-isopropylacrylamide) (PNIPAM) grafted with chitosan (CS) and was used as an emulsifier to prepare O/W cinnamon essential oil (CEO) Pickering emulsion. At the optimal CS-P concentration of 0.6%, Pickering emulsion had a minimum particle size of 342.1 nm and showed no stratification after 21 days of standing. CLSM revealed oil droplet coalescence, while rheological analysis indicated a critical transition in viscoelastic properties occurring at approximately 32 °C. The cumulative percentage release of CEO from Pickering emulsion increased from 52.1% to 65.6% within 24 h when the temperature was rose from 25 °C to 40 °C. These findings collectively confirmed the temperature-responsive characteristic of the emulsion system. In addition, Pickering emulsion showed good antioxidant and antimicrobial activities, which enables it to be used for food preservation. It offers great potential for the preparation of temperature-responsive active packaging materials.
