Abstract：
In this study, Cinnamomum zelanicum essential oil was encapsulated with β-cyclodextrin and sodium caseinate (EO/BCD/Ca) and nanoemulsion was optained. In order to encapsulation of essential oil, different formulations of nanoemulsions containing essential oil were produced by ultrasound method and the effect of different polymers on the particle size and turbidity of the nanoemulsion was investigated. Scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FTIR) techniques were used to study the structure and morphology of the produced nanoemulsions. Cinnamomum zelanicum essential oil encapsulated with β-cyclodextrin and sodium caseinate was used to modify porous cellulose plates (Cel/EO/BCD/Ca). Cellulose/encapsulated essential oil plates were used to package the walnut kernel to control oxidative changes during storage. The effect of packaging type (under vacuum and ordinal), plate type and storage time on quality control of walnut kernel and oil extracted from walnut kernel was investigated. The results showed that the particle size of essential oil, essential oil/β-cyclodextrin and essential oil/β-cyclodextrin/sodium caseinate were in the range of 84-85, 713-713 and 237-234 (nm), respectively. The encapsulation efficiency of both formulations was above 70%. Zeta potential was negative for essential oil/β-cyclodextrin/sodium caseinate samples and free essential oil samples. The effect of different polymers on the turbidity of emulsions was significant. The results of sensory evaluation of walnut kernel showed that the use of encapsulated essential oil compared to free essential oil caused the protection of color, taste and other quality characteristics during storage. Also, the essential oil encapsulated with β-cyclodextrin/sodium caseinate had a greater effect on quality control of walnut kernel and its oil than the essential oil encapsulated with β-cyclodextrin. Also, the quality characteristics of walnut kernels and walnut kernel oil packed in vacuum conditions were better than walnut kernels and walnut kernel oil packed in non-vacuum conditions during storage.
摘要：
在这项研究中,用β-环糊精和酪蛋白酸钠（EO/BCD/Ca）包封zelanicum精油，并获得纳米乳液。为了包封精油，采用超声法制备了不同配方的精油纳米乳液，研究了不同聚合物对纳米乳液粒径和浊度的影响。使用扫描电子显微镜（SEM）和傅立叶变换红外光谱（FTIR）技术研究了所生产纳米乳液的结构和形态。用β-环糊精和酪蛋白酸钠包裹的zelanicum精油用于改性多孔纤维素板（Cel/EO/BCD/Ca）。使用纤维素/包封的精油板包装核桃仁以控制储存期间的氧化变化。包装类型的影响（在真空和顺序下），研究了板型和贮藏时间对核桃仁和核桃仁提油质量控制的影响。结果表明,精油的粒径,精油/β-环糊精和精油/β-环糊精/酪蛋白酸钠的范围为84-85、713-713和237-234（nm），分别。两种制剂的包封效率均高于70%。精油/β-环糊精/酪蛋白酸钠样品和游离精油样品的ζ电位为负。不同聚合物对乳液浊度影响显著。对核桃仁的感官评价结果表明,使用包胶精油相比于游离精油,储存过程中的味道和其他质量特征。此外，β-环糊精/酪蛋白酸钠包裹的精油比β-环糊精包裹的精油对核桃仁及其油的质量控制有更大的影响。此外，在储存过程中，真空包装的核桃仁和核桃仁油的质量特性优于非真空包装的核桃仁和核桃仁油。
