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- Rebecca Milczarek *(Scopus)*
- Yuzhu Zhang *(PubMed)*

Title:   Author  item
                                            LI, YUE - Jiangnan Universityitem
                                            Yokoyama, Wallace

                                                         - *Wally*item
                                            SHOEMAKER, CHARLES - University Of Californiaitem
                                            WEI, DONG - Jiangnan Universityitem
                                            MA, JIANGUO - Jiangnan Universityitem
                                            ZHU, SONG - Jiangnan Universityitem
                                            ZHONG, FANG - Jiangnan University
  Submitted to: Journal of Agricultural and Food Chemistry
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 3/8/2013
                                    Publication  Date: 4/3/2013
                                    Citation: Li, Y., Yokoyama, W.H., Shoemaker, C.F., Wei, D., Ma, J., Zhu, S., Zhong, F. 2013. Properties of chitosan microencapsulated orange oil prepared by spray-drying and its stability to detergents. Journal of Agricultural and Food Chemistry. 61(13):3311-3319.Interpretive Summary: The formation of small, stable emulsions are critical to the formation of nanoparticles.  An understanding of the physical chemistry and techniques of producing emulsions are essential to encapsulation and food technology. Synthetic emulsion formation is also important to the understanding of biological processes such as the emulsification of fats in digestion and the formation of cholesterol and bile acid micelles in the intestine. Orange oil was used as a model lipid to study the formation of a small emulsion particle and the effect of compound emulsifying agents. Compound emulsification was found to be better than the use of a single emulsification agent.  The physical chemistry and methods to study these systems may be used to understand phospholipid and bile acid micelles in the transport of cholesterol in the intestinal lumen.
                                Technical Abstract: Fragrance encapsulated in small particles of less than 20 μm diameter is preferred for use in textiles. In this study, aromatic orange oil was emulsified in a continuous phase of chitosan and spray-dried to produce microcapsules. The most effective combination of emulsifiers, ratio of chitosan to oil, and spray-drying conditions were determined. Stable emulsion was obtained when Tween40 and Span20 were used as compound emulsifiers with the ratio of 4:1 (w/w). The optimum conditions were 1% (w/w) chitosan in acetic acid with the compound emulsifiers of 3-7% (w/w) in the oil, and the inlet temperature for spray-drying was 150'. The
encapsulation efficiency for orange oil was over 90% with a 1:2 (w/w) ratio of oil to chitosan. Microcapsules had a mean diameter below 20 μm and regular particle morphology. The orange oil in the microcapsules was well retained in cotton fabrics after washing in normal detergent solution.


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