期刊
JOURNAL OF FOOD SCIENCE
卷 78, 期 5, 页码 E709-E714出版社
WILEY
DOI: 10.1111/1750-3841.12111
关键词
anti-insect packaging; long-lasting repellency; microcapsule; sustained release; Thyme oil
资金
- Dept. of Packaging in Lotte RD Center, Korea
Microcapsules containing thyme oil were prepared by in situ polymerization, using melamine-formaldehyde prepolymer as a wall material and 3 different emulsifiers (pluronic F-127, tween 80, and sodium lauryl sulfate [SLS]). The general characteristics and release behavior of microcapsules, and their repellent effect against insects were investigated. The morphology of microcapsules using SLS was spherical shape with smooth surface. Microcapsules began to degrade at 150 degrees C. The particle size ranged from 1 to 10 mu m and the loading efficiency of thyme oil was clearly affected by the emulsifier type. The highest loading efficiency appeared in microcapsules using SLS, which have good thermal resistance and smooth surface. The release rate of thyme oil from microcapsules was not only dependent on the storage temperature but also emulsifier type and microcapsules showed the sustained release properties for a long time. Diets, which were mixed with encapsulated thyme oil, expressed high insect repellent efficacy over 90% for 4 wk.
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