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Materials Technology
Advanced Performance Materials
Volume 31, 2016 - Issue sup1: Supplement
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Research Paper

Preparation, properties and in vivo antimicrobial activity in yacon roots of microencapsulation containing cinnamon oil

Yage XingSichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu, China
,
Qinglian XuSichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu, ChinaCorrespondence[email protected]
,
Hongbin LinSichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu, China
,
Xingchen LiSichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu, China
,
Dafeng ZhangSichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu, China
,
Simon Xianyi YangSchool of Engineering, University of Guelph, Guelph, Canada
,
Ying MengSichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu, China
,
Xihong LiFood Engineering and Biotechnology College, Tianjin University of Science & Technology, Tianjin, China
&
Xia LiuFood Engineering and Biotechnology College, Tianjin University of Science & Technology, Tianjin, China
 show all
Pages 40-46 | Received 22 Jan 2016, Accepted 21 Feb 2016, Published online: 25 Mar 2016
 
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Abstract

Preparation, properties and in vivo antimicrobial activity in yacon roots of microencapsulated cinnamon oil were investigated. The encapsulation efficiency was affected by the concentration of wall materials. Result indicated that cinnamon oil microencapsulation exhibited different particles size and irregular shape. Thermogravimetric analysis showed that the first mass loss in curves for microparticles without oil and microencapsulated oil were observed from 43.78 to 73.59 °C and from 43.78 to 73.59 °C, respectively. The oil release of from mciroparticles could increase with improving the relative humidity and/or the temperature. The counts of bacteria and, yeast and moulds in fresh-cut yacon roots treated by microencapsulated cinnamon oil with PVC film reached the level of 4.5 × 102 and 6.3 × 103 after 12 day storage, respectively. Treatment of microencapsulated cinnamon oil could also keep the overall good visual quality for fresh-cut yacon roots.

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