Asian Journal of Home Science

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Development of Palmarosa Oil Microcapsules


Affiliations
1 Department of Textile and Apparel Designing, I.C. College of Home Science, C.C.S. Haryana Agricultural University, Hisar (Haryana), India
2 Department of Textile and Apparel Designing, I.C. College of Home Science, C.C.S. Haryana Agricultural University, Hisar (Haryana), India
     

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Natural fragrant microcapsule with gelatin and gum as a wall material palmarosa as a core material were prepared by complex cocervation technique. Different variables, including ratio of essential oil, gum, gelatin, temperature and pH were optimized on the basis of comparative analysis through visual assessment under inverted microscope. Result showed that medium sized microcapsules having sharp and thick wall and good uniformity in size and distribution were formed at ratio of 1:2:4 of oil, gum and gelatin, at a temperature of 50°C with initial and final pH 4.5 and 9.0, respectively. Hence, these optimized ratios were selected for preparation of microcapsules.

Keywords

Cocervation Technique, Gelatin, Microcapsule, Palmarosa Oil.
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  • Agarwal, M. and Goel, A. (2010). Microencapsulation of citronella oil for aromatherapic textiles. 23rd National Convection of Textiles Engineers. March 26-27. NEW DELHI, INDIA.

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  • Zivdar, M. and Najafi, A. (2004). Microencapsulation of orange oil by complex coacervation and its release behaviour. IJE Transactions B: Applications, 17 (4): 334-344.


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  • Development of Palmarosa Oil Microcapsules

Abstract Views: 233  |  PDF Views: 0

Authors

Poonam Kumari
Department of Textile and Apparel Designing, I.C. College of Home Science, C.C.S. Haryana Agricultural University, Hisar (Haryana), India
Neelam M. Rose
Department of Textile and Apparel Designing, I.C. College of Home Science, C.C.S. Haryana Agricultural University, Hisar (Haryana), India
Saroj S. Jeet Singh
Department of Textile and Apparel Designing, I.C. College of Home Science, C.C.S. Haryana Agricultural University, Hisar (Haryana), India

Abstract


Natural fragrant microcapsule with gelatin and gum as a wall material palmarosa as a core material were prepared by complex cocervation technique. Different variables, including ratio of essential oil, gum, gelatin, temperature and pH were optimized on the basis of comparative analysis through visual assessment under inverted microscope. Result showed that medium sized microcapsules having sharp and thick wall and good uniformity in size and distribution were formed at ratio of 1:2:4 of oil, gum and gelatin, at a temperature of 50°C with initial and final pH 4.5 and 9.0, respectively. Hence, these optimized ratios were selected for preparation of microcapsules.

Keywords


Cocervation Technique, Gelatin, Microcapsule, Palmarosa Oil.

References