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Coatings 2018, 8(9), 305; https://doi.org/10.3390/coatings8090305

Preparation and Properties of Ginger Essential Oil β-Cyclodextrin/Chitosan Inclusion Complexes

Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
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Received: 16 July 2018 / Revised: 23 August 2018 / Accepted: 28 August 2018 / Published: 29 August 2018
(This article belongs to the Special Issue Films and Coatings for Food and Health Apllications)
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Abstract

The ginger essential oil/β-cyclodextrin (GEO/β-CD) composite, ginger essential oil/β-cyclodextrin/chitosan (GEO/β-CD/CTS) particles and ginger essential oil/β-cyclodextrin/chitosan (GEO/β-CD/CTS) microsphere were prepared with the methods of inclusion, ionic gelation and spray drying. Their properties were studied by using scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermo-gravimetry analysis (TGA), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD). The results showed that the particle size of GEO/β-CD composite was smaller than that of β-CD and GEO/β-CD/CTS particles were loose and porous, while the microsphere obtained by spray drying had certain cohesiveness and small particle size. Besides, results also indicated that β-CD/CTS could modify properties and improve the thermal stability of GEO, which would improve its application value in food and medical industries. View Full-Text
Keywords: ginger essential oil (GEO); β-cyclodextrin (β-CD); chitosan (CTS); microsphere ginger essential oil (GEO); β-cyclodextrin (β-CD); chitosan (CTS); microsphere
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Zhang, Y.; Zhang, H.; Wang, F.; Wang, L.-X. Preparation and Properties of Ginger Essential Oil β-Cyclodextrin/Chitosan Inclusion Complexes. Coatings 2018, 8, 305.

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