Microencapsulation of Essential Oil for Insect Repellent in Food Packaging System

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...

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Veröffentlicht in:	Journal of food science 2013-05, Vol.78 (5), p.E709-E714
Hauptverfasser:	Chung, Seong Kyun, Seo, Ji Yeon, Lim, Jung Hoon, Park, Hyung Hwan, Yea, Myeong Jai, Park, Hyun Jin
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals anti-insect packaging Aroma and flavouring agent industries Biological and medical sciences Capsules Diet Effectiveness Emulsifiers Emulsifying Agents - analysis Emulsifying Agents - chemistry Encapsulation Food industries Food packaging Food Packaging - methods Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport Insect Repellents - pharmacology Insecta - drug effects Insects long-lasting repellency microcapsule Morphology Oils & fats Oils, Volatile - pharmacology Plant Oils - analysis Plant Oils - chemistry Poloxamer - analysis Poloxamer - chemistry Polysorbates - analysis Polysorbates - chemistry Repellents Sodium Dodecyl Sulfate - analysis Sodium Dodecyl Sulfate - chemistry Sustained release Temperature Thyme Thyme oil Thymus Thymus Plant - chemistry
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