Citronella Oil Microencapsulated in Carboxymethylated Tamarind Gum and its Controlled Release

  • Keonakhone Khounvilay National University of Laos
  • Berta Nogueiro Estevinho University of Porto
  • Wancheng Sittikijyothin Burapha University
Keywords: citronella oil, encapsulation, controlled release, carboxymethylated gum

Abstract

Citronella oil is one of possible natural insect’s repellents extracted from leaves of Cymbopogon winterianus. It is used extensively as a source of perfumery chemicals such as 25% citronellal, 18% citronellol and 20% geraniol. To prolong the citronella oil release, carboxymethylated tamarind gum (CTG) was used as coating material for citronella oil encapsulation and compared to crude tamarind gum (TG), using spray drying technique. Three formulas of microcapsule were prepared at different gum to oil ratios (1.25, 1.14, and 0.87). The appearance feature of CTG microcapsule from SEM images showed a smooth surface while TG microcapsule showed many holes and crack on particle surface. It was observed that increasing the gum to oil ratio increases the retention of citronella oil in microcapsules. At 1.14 gum to oil ratio, CTG microcapsules were shown longer oil retention more than one month. The citronella oil release mechanism was analyzed by different kinetic models such as Korsmeyer-Peppas, Higuchi, and Avrami’s models. The microcapsules were found to release the citronella oil

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Author Biographies

Keonakhone Khounvilay

Department of Chemical Engineering, Faculty of Engineering, National University of Laos, 3166, Lao-Thai friendship Rd, Vientiane PDR

Berta Nogueiro Estevinho

LEPABE, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Porto 4200-465, Portugal

Wancheng Sittikijyothin

Department of Chemical Engineering, Faculty of Engineering, Burapha University, Chonburi 20131, Thailand

Published In
Vol 23 No 5, Sep 30, 2019
How to Cite
[1]
K. Khounvilay, B. N. Estevinho, and W. Sittikijyothin, “Citronella Oil Microencapsulated in Carboxymethylated Tamarind Gum and its Controlled Release”, Eng. J., vol. 23, no. 5, pp. 217-227, Sep. 2019.