Encapsulation of fragrances in zein nanoparticles and use as fabric softener for textile application

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Usaraphan Pithanthanakul, Savitri Vatanyoopaisarn, Benjawan Thumthanaruk, Chureerat Puttanlek, Dudsadee Uttapap, Bangon Kietthanakorn, Vilai Rungsardthong
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引用次数: 11

Abstract

Fragrances, a mixture of various aromatic compounds, usually have low aqueous solubility and instability to the environment. This research aimed to fabricate the encapsulation of two fragrances in zein nanoparticles and apply it in fabric softener to sustain the fabric with long-lasting fragrance. Pink fruity fragrances (PF) and white floral fragrances (WF) encapsulated zein nanoparticles (PF-ZNs and WF-ZNs) were prepared by the liquid–liquid dispersion method. Zein and fragrances were mixed and immediately poured under high-speed homogenizer into citrate buffer containing Tween 20 as a surfactant, and ethanol was removed using a rotary vacuum evaporator. PF-ZNs and WF-ZNs obtained exhibited spherical shape with average sizes at 219.1 ± 7.7 and 301.1 ± 9.8 nm, respectively. The encapsulation efficiency of PF-ZNs, at 69.15 ± 1.31 %, was significantly higher than that of the WF-ZNs, at 63.91 ± 1.40% (P < .05). Thermal gravimetric analysis (TGA) indicated that both fragrances' thermal stability was improved after the encapsulation. The PF-ZNs and WF-ZNs were added to fabric softeners and applied to three types of fabrics: cotton, polyester (TK), and blends of cotton/polyester (TC), and the fragrance remaining in the fabrics for 30 days of storage were determined by gas chromatography. The retention of both PF and WF was improved in all fabrics, and significant effects were performed in the cotton fabric with PF-ZNs. The results showed the potential to use the fragrances encapsulated in zein nanoparticles as fabric softener to improve fabrics' long-lasting properties, especially for cotton.

Abstract Image

将香料包封在玉米蛋白纳米颗粒中,用作纺织品柔软剂
香料是各种芳香化合物的混合物,通常具有较低的水溶性和对环境的不稳定性。本研究的目的是在玉米蛋白纳米颗粒中制备两种香味的包封,并将其应用于织物柔顺剂中,使织物保持持久的香味。采用液-液分散法制备了玉米蛋白纳米颗粒(PF- zns和WF- zns)包封的粉色果香味剂(PF)和白色花香剂(WF)。将玉米蛋白和香料混合后,立即在高速均质机下倒入柠檬酸缓冲液中,用Tween 20作为表面活性剂,用旋转真空蒸发器除去乙醇。得到的PF-ZNs和WF-ZNs呈球形,平均尺寸分别为219.1±7.7 nm和301.1±9.8 nm。PF-ZNs的包封率为69.15±1.31%,显著高于WF-ZNs的63.91±1.40% (P <. 05)。热重分析(TGA)表明,包封后两种香料的热稳定性都得到了改善。将PF-ZNs和WF-ZNs添加到织物柔顺剂中,分别应用于棉、涤纶(TK)和棉/涤纶混纺(TC)三种织物,用气相色谱法测定织物保存30 d后的香味。所有织物中PF和WF的保留率均有提高,其中PF- zns对棉织物的保留率有显著影响。研究结果表明,将玉米蛋白纳米颗粒包裹的香味用作织物柔软剂,可以改善织物的持久性能,尤其是棉织物。
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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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