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Kean, Socheata. The encapsulation of cinnamon essential oil by various techniques and their properties. Master's Degree(Food Science). Kasetsart University. Office of the University Library. : Kasetsart University, 2021.
The encapsulation of cinnamon essential oil by various techniques and their properties
Name: Kean, Socheata
Classification :.LCCS: TP959.C56
LCSH:
Cinnamon oil
LCSH:
Microencapsulation
Abstract:
Cinnamon essential oil has enormous potential for food, pharmaceutical, and cosmetic utilization; however, its use in applications is currently limited due to its volatility and rapid degradation. In this study, cinnamon essential oil was encapsulated using different techniques. The main aim was to determine a suitable microencapsulation technique for producing cinnamon essential oil microcapsule powder and to examine the physical properties of the microcapsule powder. The results indicated that the powder recovery values of spray-drying were much lower than for the other methods. For the same encapsulation method, the samples with higher oil concentration had lower powder recovery and were harder to dissolve. Freeze-drying provided the highest encapsulation efficiency (92.395.2%), followed by drum-drying, spray-drying, and a manual method. Freeze-drying with an oil concentration of 27% was the most suitable for microencapsulation in the current work owing to its higher solubility and encapsulation efficiency and having the lowest surface oil content for the product. Confocal laser scanning microscopy demonstrated that the cinnamon essential oil was well encapsulated in the freeze-dried microcapsules. The essential oil microcapsule could significantly impede bacterial growth in minced chicken meat samples during chilled storage for 12 days.
Kasetsart University. Office of the University Library
Address:
Bangkok
Email:
tdckulib@ku.ac.th
Name: Weerachet Jittanit
Role:
Thesis Advisor
Name: Sudsai Trevanich
Role:
Thesis CO-Advisor
Created:
2021
Modified:
2025-07-20
Issued:
2025-07-20
วิทยานิพนธ์/Thesis
application/pdf
URL: https://www.lib.ku.ac.th/KUthesis/2564/socheata-kea-all.pdf
CallNumber:
TP959.C56 .K43
eng
DegreeName: Master of Science
Level: Master's Degree
Descipline: Food Science
Grantor: Kasetsart University
©copyrights Kasetsart University
RightsAccess:
ใช้เวลา
0.017987 วินาที
Kean, Socheata
| Title | Contributor | Type |
|---|---|---|
| The encapsulation of cinnamon essential oil by various techniques and their properties
มหาวิทยาลัยเกษตรศาสตร์ Kean, Socheata | Weerachet Jittanit | วิทยานิพนธ์/Thesis |
Weerachet Jittanit
Sudsai Trevanich
| Title | Creator | Type and Date Create |
|---|---|---|
| Risk management of escherichia coli in sweet basil and coriander for export
มหาวิทยาลัยเกษตรศาสตร์ Warapa Mahakarnchanakul;Schaffner, Donald W. ;Sudsai Trevanich;Nipa Chokesajjawate | Pornpen Morakotjinda | วิทยานิพนธ์/Thesis |
| Slow digestible colored rice flour as wall material for microencapsulation and its application in yoghurt model
มหาวิทยาลัยเกษตรศาสตร์ Prisana Suwannaporn;Sudsai Trevanich | Isara Wattananapakasem | วิทยานิพนธ์/Thesis |