Journal
MOLECULES
Volume 26, Issue 2, Pages -Publisher
MDPI
DOI: 10.3390/molecules26020409
Keywords
Cinnamomum osmophloeum; linalool; β -cyclodextrin; microencapsulation
Funding
- Forestry Bureau, Council of Agriculture, Executive Yuan, Taipei, Taiwan
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The study found that thermal degradation of linalool-chemotype Cinnamomum osmophloeum leaf essential oil produces various compounds, while microencapsulation can reduce volatility and enhance stability.
The thermal degradation of linalool-chemotype Cinnamomum osmophloeum leaf essential oil and the stability effect of microencapsulation of leaf essential oil with beta-cyclodextrin were studied. After thermal degradation of linalool-chemotype leaf essential oil, degraded compounds including beta-myrcene, cis-ocimene and trans-ocimene, were formed through the dehydroxylation of linalool; and ene cyclization also occurs to linalool and its dehydroxylated products to form the compounds such as limonene, terpinolene and alpha-terpinene. The optimal microencapsulation conditions of leaf essential oil microcapsules were at a leaf essential oil to the beta-cyclodextrin ratio of 15:85 and with a solvent ratio (ethanol to water) of 1:5. The maximum yield of leaf essential oil microencapsulated with beta-cyclodextrin was 96.5%. According to results from the accelerated dry-heat aging test, beta-cyclodextrin was fairly stable at 105 degrees C, and microencapsulation with beta-cyclodextrin can efficiently slow down the emission of linalool-chemotype C. osmophloeum leaf essential oil.
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