Preparation and Release Properties of Cationic Flavor Microcapsules with Tetradecyl Allyldimethyl Ammonium Bromide (TADAB) as Main Shell Material

Xianghui Zhao; Jia Song; Hongling Chen

doi:10.3139/113.110689

Artikel

Preparation and Release Properties of Cationic Flavor Microcapsules with Tetradecyl Allyldimethyl Ammonium Bromide (TADAB) as Main Shell Material

Xianghui Zhao , Jia Song und Hongling Chen

Veröffentlicht/Copyright: 8. Juli 2020

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Aus der Zeitschrift Tenside Surfactants Detergents Band 57 Heft 4

Abstract

Cationic flavor microcapsules were synthesized with tetradecyl allyldimethyl ammonium bromide (TADAB) as main shell material by emulsion polymerization. Methyl methacrylate (MMA), polyoxyethylene alkyl ether, and pentaerythritol tetraacrylate (PETRA) were applied as co-monomer, emulsifier and crosslinking agent, respectively. The polymerization reaction was proved by Fourier transform infrared spectroscopy (FTIR). The images of scanning electron microscope (SEM) illustrated that the flavor microcapsules were spherical under the optimum preparation condition. The particle size distribution of the flavor microcapsules was between 2 μm–10 μm and the zeta potential was +39.2 mV at pH 4.48. The thermogravimetric analyses indicated that the volatility of the flavor was effectively suppressed and the thermal stability was improved as the flavor was encapsulated in the microcapsules. When the flavor microcapsules were dispersed in an aqueous surfactant solution containing 20 w% polyoxyethylene alkyl ether, approximately 18% of the flavor was released within the first 30 h, but no flavor was released after 30 h. In an open beaker, the flavor retention of the microcapsules was 56.57% compared to 16.76% of flavor microcapsules broken in advance with mortar. The flavor microcapsules are very well suited for use in detergents or soaps, as they suppress the volatilization of the flavor in case of mechanical breakage and release the flavor well.

Kurzfassung

Kationische Aromamikrokapseln wurden mit Tetradecylallyldimethylammoniumbromid (TADAB) als Material für die Außenschale durch Emulsionspolymerisation synthetisiert. Methylmethacrylat (MMA), Polyoxyethylenalkylether und Pentaerythritoltetraacrylat (PETRA) wurden als Co-Monomer, Emulgator bzw. Vernetzungsmittel eingesetzt. Die Polymerisationsreaktion wurde durch Fourier-Transformations-Infrarot-Spektroskopie (FTIR) nachgewiesen. Die Bilder des Rasterelektronenmikroskops (REM) zeigten, dass die Aromamikrokapseln unter optimalen Präparationsbedingungen kugelförmig waren. Die Partikelgrößenverteilung der Aromamikrokapseln lag zwischen 2 μm–10 μm. Das Zetapotential betrug +39,2 mV bei pH 4,48. Die thermogravimetrischen Analysen zeigten, dass die Flüchtigkeit des in den Mikrokapseln eingekapselten Aromas wirksam unterdrückt und die thermische Stabilität verbessert wurde. Als die Aromamikrokapseln in einer wässrigen Tensidlösung mit 20 Gew.-% Polyoxyethylenalkylether dispergiert wurden, wurden innerhalb der ersten 30 Stunden ca. 18% des Aromas freigesetzt, nach 30 Stunden wurde jedoch kein Aroma mehr freigesetzt. In einem offenen Becherglas betrug die Aromaretention der Mikrokapseln 56,57%, verglichen mit 16,76% der Aromamikrokapseln, die vorher mit einem Mörser aufgebrochen wurden. Die Aromamikrokapseln sind sehr gut für die Verwendung in Waschmitteln oder Seifen geeignet, da sie bei mechanischem Bruch die Verflüchtigung des Aromas unterdrücken und das Aroma gut freisetzen.

Key words: Cationic flavor microcapsule; tetradecyl allyldimethyl ammonium bromide; emulsion polymerization; thermal stability; flavor release

Stichwörter: kationische Aromamikrokapseln; Tetradecylallyldimethylammoniumbromid; Emulsionspolymerisation; thermische Stabilität; Aromafreisetzung

∗ Correspondence address Dr. Hongling Chen College of Chemical Engineering, Nanjing Tech University, China, Fax: +862583587206, E-Mail: hlchen@njtech.edu.cn

Dr. Hongling Chen (Ph. D), a professor of the College of Chemical Engineering in Nanjing Tech University of China, obtained his bachelor and master degrees in East China University of Science and Technology and completed his Ph. D studies from Nanjing Tech University. Currently, he is mainly engaged in the research and teaching in the fields of fine and specialty chemicals. He has published the book “Introduction to Fine Chemicals”. He also has published more than 100 papers in domestic and international journals, and has authorized more than ten invention patents.

Xianghui Zhao, a postgraduate of College of Chemical Engineering, in Nanjing Tech University (China). At present, she is focusing on the flavor microcapsules and the preparation and application of pearlescent pigments.

Jia Song graduated from the College of Chemical Engineering in Nanjing Tech University (China), and mainly engaged in the synthesis and application of flavor microcapsules during her mater's program. Currently, Jia Song is working in PharmaBlock Science (Nanjing, Chia), Inc.

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Received: 2019-11-10

Accepted: 2020-03-05

Published Online: 2020-07-08

Published in Print: 2020-07-15

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Artikel in diesem Heft

https://doi.org/10.3139/113.110689

Schlagwörter für diesen Artikel

Cationic flavor microcapsule; tetradecyl allyldimethyl ammonium bromide; emulsion polymerization; thermal stability; flavor release