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10.3390/pr8070834
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Article

Preparation and Characterization of Cinnamomum Essential Oil–Chitosan Nanocomposites: Physical, Structural, and Antioxidant Activities

by
Hongxia Su
,
Chongxing Huang
*,
Ying Liu
,
Song Kong
,
Jian Wang
,
Haohe Huang
and
Bobo Zhang
School of Light Industry & Food Engineering, Guangxi University, Nanning 530004, China
*
Author to whom correspondence should be addressed.
Processes 2020, 8(7), 834; https://doi.org/10.3390/pr8070834
Submission received: 29 May 2020 / Revised: 7 July 2020 / Accepted: 9 July 2020 / Published: 13 July 2020
(This article belongs to the Section Materials Processes)
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Abstract

In this study, different amounts of cinnamomum essential oil (CEO) were encapsulated in chitosan nanoparticles (NPs) (CS-NPs) through oil-in-water emulsification and ionic gelation. An ultraviolet-visible spectrophotometer, Fourier-transform infrared spectroscopy, synchronous thermal analysis, and X-ray diffraction were employed to analyze the CEO encapsulation. As observed by field-emission scanning electron microscopy, NP size analysis and zeta potential, the prepared CS-NPs, containing CEO (CS-CEO), were spherical with uniformly distributed sizes (diameters: 190–340 nm). The ranges of encapsulation efficiency (EE) and loading capacity (LC) were 4.6–32.9% and 0.9–10.4%, with variations in the starting weight ratio of CEO to CS from 0.11 to 0.53 (w/w). It was also found that the antioxidant activity of the CS-NPs loaded with CEO increased as the EE increased. The active ingredients of the CEO were prevented from being volatilized, significantly improving the chemical stability. The antioxidant activity of CS-CEO was higher than that of the free CEO. These results indicate the promising potential of CS-CEO as an antioxidant for food processing, and packaging applications.
Keywords: cinnamomum essential oil; chitosan; encapsulation; antioxidant activity cinnamomum essential oil; chitosan; encapsulation; antioxidant activity
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MDPI and ACS Style

Su, H.; Huang, C.; Liu, Y.; Kong, S.; Wang, J.; Huang, H.; Zhang, B. Preparation and Characterization of Cinnamomum Essential Oil–Chitosan Nanocomposites: Physical, Structural, and Antioxidant Activities. Processes 2020, 8, 834. https://doi.org/10.3390/pr8070834

AMA Style

Su H, Huang C, Liu Y, Kong S, Wang J, Huang H, Zhang B. Preparation and Characterization of Cinnamomum Essential Oil–Chitosan Nanocomposites: Physical, Structural, and Antioxidant Activities. Processes. 2020; 8(7):834. https://doi.org/10.3390/pr8070834

Chicago/Turabian Style

Su, Hongxia, Chongxing Huang, Ying Liu, Song Kong, Jian Wang, Haohe Huang, and Bobo Zhang. 2020. "Preparation and Characterization of Cinnamomum Essential Oil–Chitosan Nanocomposites: Physical, Structural, and Antioxidant Activities" Processes 8, no. 7: 834. https://doi.org/10.3390/pr8070834

APA Style

Su, H., Huang, C., Liu, Y., Kong, S., Wang, J., Huang, H., & Zhang, B. (2020). Preparation and Characterization of Cinnamomum Essential Oil–Chitosan Nanocomposites: Physical, Structural, and Antioxidant Activities. Processes, 8(7), 834. https://doi.org/10.3390/pr8070834

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