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Preparation and Properties of Narrowly Dispersed Polyurethane Nanocapsules Containing Essential Oil via Phase Inversion Emulsification
- Cui, Guangwen, Wang, Jianping, Wang, Xuechen, Li, Wei, Zhang, Xingxiang
- Journal of agricultural and food chemistry 2018 v.66 no.41 pp. 10799-10807
- Fourier transform infrared spectroscopy, Lavandula, ambient temperature, emulsifying, encapsulation, essential oils, nanocapsules, particle size, particle size distribution, polyols, polyurethanes, scanning electron microscopy, thermal stability, thermogravimetry, toluene, transmission electron microscopy
- Narrowly dispersed polyurethane (PU) nanocapsules containing lavender essential oil (LO) were fabricated by polyaddition of toluene diisocyanate (TDI) trimer with polyol using a phase inversion emulsification technique. The particle size distribution (PSD), surface morphology, structure, encapsulation parameters, release properties, and thermal stability of nanocapsules have been characterized using a laser particle size analyzer (LPSA), scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier-transform infrared spectrum (FTIR), and thermogravimetric analysis (TGA), respectively. Experimental results demonstrate that the nanocapsules have a smaller size (ca. 268 nm), regular sphericity, uniform particle size (polydispersity index, PDI = 0.078), clear core–shell structure, and smooth surface. When the ratio of LO to TDI trimer is 5:10, the yield, encapsulation efficiency, and loading capacity of the nanocapsules can reach a maximum of 70.7%, 98.6%, and 64.8%, respectively. Furthermore, the release experiments showed that the cumulative release of LO from nanocapsules was only about 17% at room temperature and about 32% at 50 °C even after 20 days.