Factors influencing the properties of zein nanoparticles encapsulated with fragrances prepared by liquid-liquid dispersion
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Abstract
The duration of the fragrance is one of the factors that influences a customer’s choice of fabric softeners. Fragrances, a mixture of various aromatic compounds, usually present low solubility and stability in the environment, so they do not last long. Micro/nanoencapsulation technology of fragrances can be used to solve this problem. This research studied the factors influencing the preparation of zein nanoencapsulation with fragrances. Fruity fragrances were encapsulated in zein nanoparticles (PF-ZNs) by the liquid-liquid dispersion method, using Tween 20 as a surfactant. The effects of zein and ethanol concentrations of 0.4%–0.8% and 70%–85%, respectively, homogenized at 15,000 rpm for 5–15 min on zein encapsulation, were investigated. The fruity fragrance was loaded at 30% of the zein content. Increased zein concentration resulted in increased particle size with decreased zeta potential. Particle agglomeration was detected when the ethanol concentration was decreased from 85% to 75%. Compared to using a vacuum concentrator centrifuge, the zein nanoparticles agglomerated less when freeze-dried. The encapsulation efficiency of the fruity fragrance was 39.7%–68.4%, and the yield percentage was 54.5%–72.3% when freeze-drying was used.
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