| 초록 |
An internal gelation method was proposed in which calcium ions are slowly liberated within the ionic polysaccharide via spontaneous breakdown of gluconolactone, resulting in acidification of an alginate slurry containing a calcium salt. In this work, the calcium alginate microcapsules containing lemon oil were prepared by emulsification-internal gelation, and their potential use as aromatherapy was examined by the controlled release system. The lemon oil encapsulated in the alginate was successfully observed in the Fourier transform (FT-IR) spectroscopy and differential scanning calorimeter (DSC) measurements. Analyses of the diameters and shapes of microcapsules were observed with scanning electron microscopy (SEM). The mean diameters ranging from 4 to 7 ㎛ and encapsulation yield ranging from 50 to 85% were obtained. Also, the controlled release of the lemon oil at 37℃ was demonstrated by the infrared moisture determination (IMDB). It was found that the amount of released lemon oil was decreased with increasing the concentration of alginate and CaCl2 due to the increase of the cross-linking density of the capsules prepared. |
