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Preparation, Characterization, and Application of Modified Starch/Chitosan/Sweet Orange Oil Microcapsules

文献类型： 外文期刊

作者： Qiu, Liang 1 ; Ma, Hui 3 ; Luo, Qinghua 3 ; Bai, Chan 1 ; Xiong, Guangquan 1 ; Jin, Shiwei 3 ; Wang, Juguang 1 ; Zu, Xiaoyan 1 ; Li, Hailan 1 ; Liao, Tao 1 ;

作者机构： 1.Hubei Acad Agr Sci, Hubei Engn Res Ctr Agr Prod Irradiat, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China

2.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Wuhan 430064, Peoples R China

3.South Cent Univ Nationalities, Key Lab Catalysis & Energy Mat Chem Educ, Wuhan 430074, Peoples R China

关键词： sweet orange essential oil; antibacterial activity; porous starch; microcapsule; crawfish

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 15 期

页码：

收录情况： SCI

摘要： Aquatic products have an important role in global agriculture, but the challenges associated with preservation have limited their marketability. Essential oil (EO), such as sweet orange oil (SOEO), has been widely used for preservation due to its excellent antibacterial ability. However, the volatilization of EO limits its application in food preservation. In this study, SOEO was extracted from sweet orange peel by steam distillation and then stored in microcapsules. The components of the microcapsules were as follows: the porous starch was chosen as an adsorbed substrate to store SOEO (PS/SOEO), and sodium alginate (SA) and chitosan (CMCS) were used as shell material to delay the volatilization of SOEO using the sharp pore coagulation method. Our results showed that the main antibacterial ingredients in SOEO were aldehydes (33.93%) and d-limonene (15.38%). The microcapsules were of an irregular shape (oval), and the size of the microcapsules was 1.2 +/- 0.1 cm as measured by a digital micrometer. Scanning electron microscopy (SEM) results showed that there were a lot of pores on the surface of the starch after modification, but sodium alginate and chitosan could well encapsulate these pores. The results of Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) analysis also showed that SOEO was successful encapsulated into the porous starch. The results of compression test and releasing kinetics studies suggested that CMCS and SA improved the mechanical and slow-releasing ability of SOEO microcapsules. The best antibacterial performance was obtained when 0.8 g of SOEO microcapsules was added. Finally, the shelf life of crawfish could be extended to 6 days by SOEO microcapsule (1/10 g, SOEO microcapsule/crawfish) under room temperature. These results provide a systematic understanding of the antibacterial capabilities of sweet orange essential oil microcapsules, which can contribute to the development of preservation methods for aquatic products.

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