Preparation, properties and in vivo antimicrobial activity in yacon roots of microencapsulation containing cinnamon oil

Preparation, properties and in vivo antimicrobial activity in yacon roots of microencapsulated cinnamon oil were investigated. The encapsulation efficiency was affected by the concentration of wall materials. Result indicated that cinnamon oil microencapsulation exhibited different particles size and irregular shape. Thermogravimetric analysis showed that the first mass loss in curves for microparticles without oil and microencapsulated oil were observed from 43.78 to 73.59 °C and from 43.78 to 73.59 °C, respectively. The oil release of from mciroparticles could increase with improving the relative humidity and/or the temperature. The counts of bacteria and, yeast and moulds in fresh-cut yacon roots treated by microencapsulated cinnamon oil with PVC film reached the level of 4.5 × 102 and 6.3 × 103 after 12 day storage, respectively. Treatment of microencapsulated cinnamon oil could also keep the overall good visual quality for fresh-cut yacon roots.

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