Microencapsulation of essential oil for insect repellent in food packaging system

Seong Kyun Chung, Ji Yeon Seo, Jung Hoon Lim, Hyung Hwan Park, Myeong Jai Yea, Hyun Jin Park

Research output: Contribution to journalArticlepeer-review

66 Citations (Scopus)


Microcapsules containing thyme oil were prepared by in situ polymerization, using melamine-formaldehyde prepolymer as a wall material and 3 different emulsifiers (pluronic F-127, tween 80, and sodium lauryl sulfate [SLS]). The general characteristics and release behavior of microcapsules, and their repellent effect against insects were investigated. The morphology of microcapsules using SLS was spherical shape with smooth surface. Microcapsules began to degrade at 150 °C. The particle size ranged from 1 to 10 μm and the loading efficiency of thyme oil was clearly affected by the emulsifier type. The highest loading efficiency appeared in microcapsules using SLS, which have good thermal resistance and smooth surface. The release rate of thyme oil from microcapsules was not only dependent on the storage temperature but also emulsifier type and microcapsules showed the sustained release properties for a long time. Diets, which were mixed with encapsulated thyme oil, expressed high insect repellent efficacy over 90% for 4 wk. Practical Application: Essential oil has various pest-control characteristics, including repellent, ovicidal, and antifeedant efficacy. This work showed the sustained release properties and long-lasting repellency of encapsulated essential oil. The results suggest that the great potential of essential oil microcapsules can be applied in coating or printing of food packaging materials for the insects repelling effects.

Original languageEnglish
Pages (from-to)E709-E714
JournalJournal of Food Science
Issue number5
Publication statusPublished - 2013 May


  • Anti-insect packaging
  • Long-lasting repellency
  • Microcapsule
  • Sustained release
  • Thyme oil

ASJC Scopus subject areas

  • Food Science


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