Stabilization of functional ingredients by microencapsulation:Interfacial polymerisation

Fernandez-Gonzalez, Angel (2012). Stabilization of functional ingredients by microencapsulation:Interfacial polymerisation. University of Birmingham. Ph.D.

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Abstract

Perfume is an expensive ingredient for most laundry detergents. To target its delivery to the fabric fibres at the right moment after the wash, improve its performance and reduce costs, using perfume microcapsules is one of the technologies that have been developed. Old technology based on melamine-formaldehyde resins presents some safety and environmental issues and current microcapsules made by interfacial polymerisation techniques do not provide the desired performance. In this work it has been done a deep study of the interfacial polymerisation process focusing on the effect that the formulation and process conditions have on the final properties of the microcapsules produced.

The microcapsule walls have been characterized by SEM, TEM and FTIR. The encapsulation efficiency, release profile of the perfume from the microcapsules and their mechanical properties have also been measured. Microcapsules prepared at low temperature with a mix of trimesoyl and terephthaloyl chloride as organic monomers and diethylenetriamine, hexamethylenediamine and ethylenediamine as aqueous monomers showed good mechanical strength and low permeability which make them of industrial interest.

Microencapsulation of glycerol for its potential use in lipsticks and other cosmetic products has also been achieved. The use of a salt (magnesium sulphate) greatly stabilized the emulsion and permitted to form small and uniform microcapsules. The process conditions selected may also be applied to encapsulate other oil-based or water soluble active ingredients for various industrial applications.

Type of Work:

Thesis (Doctorates > Ph.D.)

Award Type:

Doctorates > Ph.D.

Supervisor(s):