Osmanthus fragrance polyurethane/silk fibroin-based double-shell microcapsules for aromatic leather with sustained release fragrance

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Jiaying Gu, Ming Liu, Lin Li, Lulu Zhou, Lei He, Weijun Deng, Jing Hu
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引用次数: 2

Abstract

The leather with the long-lasting fragrance is critical for functional leather commodities but limited by poor temperature durability, low loading capacity and inferior flexural resistance. Herein, we develop a novel double-shell fragrance release system via both interfacial polymerization and freeze inducement. Osmanthus fragrance (OF) was encapsulated with polyurethane (PU) and silk fibroin (SF), the double-shell microcapsules with remarkable stability and enhanced sustained release property can be prepared. The OF@PU/SF microcapsules had well-defined spherical shape with an average diameter of 5.21 μm measured by Scanning Electron Microscopy (SEM), which was larger than the single-shell microcapsules (OF@SF) with the size of 1.70 μm. The thermogravimetric analysis (TGA) indicated that the OF loading capacity (LC) of OF@PU/SF microcapsules was 51.7%. Furthermore, the sustained release measurements by UV–vis absorption spectra clarified that 22.9% OF released from OF@PU/SF microcapsules during 30 days, lower than 36.7% of OF@SF microcapsules, much less than nearly 100% of free OF. Finally, the OF@PU/SF microcapsules were applied in leather finishing to efficiently improve the odour of the leather. The aromatic leather possessed sustained aroma with great stability enabling high temperature durability and flexural resistance property.

Abstract Image

桂花香聚氨酯/丝素基芳香皮革双壳微胶囊缓释香味
具有持久香味的皮革是功能性皮革商品的关键,但受耐温性差、承载能力低和抗弯曲性差的限制。在此,我们开发了一种新的双壳香味释放系统,通过界面聚合和冷冻诱导。用聚氨酯(PU)和丝素(SF)包封桂花香精(OF),制备出稳定性好、缓释性能强的双壳微胶囊。通过扫描电镜(SEM)测得OF@PU/SF微胶囊的平均直径为5.21 μm,比单壳微胶囊(OF@SF)的1.70 μm大。热重分析(TGA)表明,OF@PU/SF微胶囊的OF负载率(LC)为51.7%。此外,紫外-可见吸收光谱的缓释测试表明,OF@PU/SF微胶囊在30 d内释放22.9%的游离OF,低于OF@SF微胶囊的36.7%,远低于接近100%的游离OF。最后,将OF@PU/SF微胶囊应用于皮革整理,有效地改善了皮革的气味。芳香皮革具有持久的香气和极大的稳定性,使高温耐久性和抗弯性能。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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