98%
921
2 minutes
20
Microencapsulation has been widely used to protect essential oils, facilitating their application in cosmetics. In this study, gelatin, gum arabic and -butyl cyanoacrylate were used as wall materials, and composite microcapsules of tea tree essential oil (TTO) were prepared using a combination of composite coagulation and polymerization methods. When the ratio of gelatin to gum arabic is 1 : 1, the ratio of TTO to -butyl cyanoacrylate is 4 : 1, the curing time is 10 h, and the encapsulation efficiency (EE) under these conditions is 73.61%. Morphological observation showed that the composite capsule was a micron-sized spherical particle with an average particle size of 10.51 μm, and Fourier transform infrared spectroscopy (FT-IR) confirmed a complex coagulation reaction between gelatin and gum arabic, and the disappearance of the -butyl cyanoacrylate peak indicated that the film was formed in a condensation layer. The thermogravimetric analysis (TGA) results showed that the composite capsule greatly improved the thermal stability of TTO. Rheological testing showed that the viscosity and viscoelasticity of the surface composite capsules have been improved. In addition, the composite capsule showed good stability in the osmotic environment and has good sustained-release performance and antioxidant capacity in the average human skin environment.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10845123 | PMC |
http://dx.doi.org/10.1039/d3ra08526k | DOI Listing |
Adv Healthc Mater
September 2025
Key Laboratory of Biorheological Science and Technology, Ministry of Education College of Bioengineering, Chongqing University, Chongqing, 400044, China.
The progression of dental caries is exacerbated by the presence of bacterial biofilms on carious enamel surfaces, which inhibit remineralization and exacerbate caries. Existing caries treatment protocols are often complex and costly. To simultaneously eradicate caries-associated biofilms and repair demineralized enamel, this study develope a starch-based gum containing calcium carbonate nanoparticles loaded with L-arginine (CaCO@L-Arg) and glucose oxidase (GOx).
View Article and Find Full Text PDFFood Chem X
August 2025
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
Polyphenols and edible polysaccharides have emerged as promising crosslinking agents to enhance structural stabilities of protein emulsions and their templated oleogels. To enhance stabilities of gelatin (G) emulsion-based oleogels, three edible polysaccharides and two typical polyphenols were employed to oleogel preparation. Fucoidan (FUC) and flaxseed gum (FG) formed more compact network than sodium alginate, improving three-phase contact of gelatin.
View Article and Find Full Text PDFPlant-based milks are increasingly popular in producing ice cream and frozen desserts as dairy alternatives. Their distinct nutritional and physicochemical characteristics affect the final product. This study aimed to incorporate soursop fruit puree and gum arabic from var.
View Article and Find Full Text PDFInt J Biol Macromol
August 2025
Departamento de Química Orgánica y Farmacéutica, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Guar gum (GG), a biodegradable and biocompatible polysaccharide, exhibits limited stability in its hydrogel form. To overcome this, semi-interpenetrating polymeric networks (semi-IPN) were engineered by synthesizing a Diels-Alder (DA) polymer (Polymer 1) from a difurfuryl monomer (Di-Fur, derived from L-tartaric acid) and a dimaleimide (Di-Mal, from 1,8-diamine-3,6-dioxaoctane) within a GG solution (Polymer 2). Controlled crosslinking was achieved by introducing a novel trifunctional crosslinker (Tri-Fur), containing three furan rings and synthesized from D-ribonolactone.
View Article and Find Full Text PDFMolecules
August 2025
Department of Industrial Engineering and INSTM Research Unit, University of Trento, 38123 Trento, Italy.
This study focused on investigating the flammability and thermal degradation behavior of wood fiber-reinforced composites consisting of xanthan gum (XG) and gelatin (GEL). These materials could potentially be used as novel bio-based and biodegradable topsoil covers (TSCs) to support reforestation practices. To improve the thermal properties of these composites, xanthan gum was cross-linked with citric acid (CA) or tannic acid (TA) and eventually coated with casein, while gelatin was cross-linked with tannic acid.
View Article and Find Full Text PDF