HOU Cong-ying, ZHANG Shi-yun, SUN Jian-an, WANG Hui. Preparation and Sustained Release Behavior of Cinnamon Essential Oil/ Sodium Alginate/Bentonite Composite Gel Microspheres[J]. Science and Technology of Food Industry, 2020, 41(22): 157-164. DOI: 10.13386/j.issn1002-0306.2020010053
Citation: HOU Cong-ying, ZHANG Shi-yun, SUN Jian-an, WANG Hui. Preparation and Sustained Release Behavior of Cinnamon Essential Oil/ Sodium Alginate/Bentonite Composite Gel Microspheres[J]. Science and Technology of Food Industry, 2020, 41(22): 157-164. DOI: 10.13386/j.issn1002-0306.2020010053

Preparation and Sustained Release Behavior of Cinnamon Essential Oil/ Sodium Alginate/Bentonite Composite Gel Microspheres

More Information
  • Received Date: January 06, 2020
  • Available Online: November 29, 2020
  • Used sodium alginate/bentonite (SA/BT) blend modified composite as a carrier, gel microspheres loaded with cinnamon essential oil were prepared by extruded exogenous gel method. Then factors influencing the encapsulation rate of gel microspheres were investigated, including sodium alginate concentration, bentonite addition, ratio of cinnamon essential oil to carrier, CaCl2 concentration, tween-80 concentration. At the same time, the preparation process was optimized. Then, gel microspheres were released at different temperatures and humidity, and the release curves of cinnamon essential oil were fitted with Zero-order, First-order, Ritger-peppas, Hixson-crowell and other kinetic models. The experimental results showed that the optimal preparation conditions were sodium alginate concentration of 2%, bentonite content of 1.1%, cinnamon essential oil to carrier ratio of 2.1:1, CaCl2 concentration of 1.5%, tween-80 concentration of 0.2%, and encapsulation rate of up to 80.74%. At different temperatures (25, 40, 60, 80℃) and relative humidity (55%, 75%, 90%), the release rate of cinnamon essential oil by sodium alginate/bentonite composite gel microspheres was lower than that by single alginate gel microspheres. Meanwhile, it was found that Ritger-Peppas kinetic model was more consistent with the release law of cinnamon essential oil under different conditions. The results would provide a certain theoretical basis for the wider application of cinnamon essential oil and improve its application value.
  • Related Articles

    [1]MAHETIJIANG·Maolidan, WANG Junlong, NUERXIATI·Rehebati, LI Ziwei. Based on Network Pharmacology, Molecular Docking and Experiments to Explore the Anti-gastric Cancer Effect of Apigenin[J]. Science and Technology of Food Industry, 2024, 45(21): 368-377. DOI: 10.13386/j.issn1002-0306.2023110270
    [2]CHU Shaoxuan, WANG Xiao, TANG Zheng, ZHANG Zhiyi, DONG Hongjing, GONG Jianquan, ZHENG Zhenjia. Action Mechanism of Nelumbo nucifera Leaf Alkaloids in the Treatment of Hyperuricemia Based on Network Pharmacology and Molecular Docking[J]. Science and Technology of Food Industry, 2024, 45(17): 10-20. DOI: 10.13386/j.issn1002-0306.2023110189
    [3]LI Tingting, GUAN Ya, HONG Zishan, XIE Jing, TIAN Yang. Study on the Anti-obesity Mechanism of Action of Moringa oleifera Lam. Leaves by Network-Based Pharmacology and Molecular Docking Techniques[J]. Science and Technology of Food Industry, 2023, 44(15): 34-45. DOI: 10.13386/j.issn1002-0306.2022090318
    [4]YANG Juan, DOU Jiahong, SUN Yuelong, WANG Xiaoying, ZHOU Weiwei, ZHANG Guobin, LIU Hongxin, YANG Peilong, LI Xiumei. Molecular Mechanism of Phedimus aizoon (Linnaeus)'t Hart. on Anti-inflammatory Effect Based on Network Pharmacology and Molecular Docking and Experiment Research[J]. Science and Technology of Food Industry, 2023, 44(4): 12-21. DOI: 10.13386/j.issn1002-0306.2022050178
    [5]RUAN Shiyang, CHEN Hui, ZENG Fanli, LIAO Shanggao, LUO Xirong. Study on the Mechanism of Mulberry Twig Improving Hyperuricemia Based on Network Pharmacology and Molecular Docking[J]. Science and Technology of Food Industry, 2022, 43(19): 22-30. DOI: 10.13386/j.issn1002-0306.2021120340
    [6]XU Zhaohui, ZOU Yuan, CHEN Ying, LIANG Biao, ZHAO Qing. Mechanism of Cistanches Herba in Treatment of Parkinson’s Disease Based on Network Pharmacology and Molecular Docking[J]. Science and Technology of Food Industry, 2022, 43(9): 13-22. DOI: 10.13386/j.issn1002-0306.2021100009
    [7]SUN Yajia, SUN Jiuxu, HOU Sihan, YAN Mengyun, PEI Lingpeng. Mechanism of Aralia echinocaulis in Treatment of Osteoporosis Based on Network Pharmacology and Molecular Docking[J]. Science and Technology of Food Industry, 2022, 43(8): 11-21. DOI: 10.13386/j.issn1002-0306.2021100014
    [8]SU Yao, WANG Lan, CHANG Xiangna, GONG Pin, YANG Wenjuan, CUI Dandan. Mechanism of Gynostemma pentaphyllum on Prevention and Treatment of Obesity Based on Network Pharmacology and Molecular Docking Technology[J]. Science and Technology of Food Industry, 2022, 43(4): 12-23. DOI: 10.13386/j.issn1002-0306.2021070083
    [9]ZHAO Zhiheng, BI Jinghui, YE Shijie, HUANG Yongkang, MIN Ting, WANG Hongxun, WANG Limei. Mechanism of Astragalus-Ligustrum lucidum in the Treatment of Immunodeficiency Diseases Based on Network Pharmacology and Molecular Docking[J]. Science and Technology of Food Industry, 2022, 43(3): 374-383. DOI: 10.13386/j.issn1002-0306.2021060024
    [10]Yazhi WANG, Jianyong ZHANG, Cancan DUAN. Mechanism of Relieving Alcohol and Protecting Liver of Yigancao Herbal Tea Based on Network Pharmacology and Molecular Docking Technology[J]. Science and Technology of Food Industry, 2021, 42(8): 8-18. DOI: 10.13386/j.issn1002-0306.2020070092

Catalog

    Article Metrics

    Article views (370) PDF downloads (37) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return