Preparation and characterization of a sustained-release bio-preservative based on beta-cyclodextrin encapsulated eugenol
文献类型： 外文期刊
作者： Bai, Chan 1 ; Xu, Ping 1 ; Qi, Wenyuan 2 ; Kong, Qiulian 2 ; Wang, Juguang 1 ; Liao, Tao 1 ; Xiong, Guangquan 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China
2.Shanghai Acad Agr Sci, Shanghai Shuneng Irradiat Technol Co Ltd, Shanghai 201403, Peoples R China
3.Hubei Engn Res Ctr Agr Prod Irradiat, Wuhan 430064, Peoples R China
关键词： beta-cyclodextrin; Eugenol; Inclusion complex; Bio-preservative; Sustained-release
期刊名称：FOOD BIOSCIENCE （ 影响因子：4.24； 五年影响因子：4.805 ）
ISSN： 2212-4292
年卷期： 2021 年 42 卷
页码：
收录情况： SCI
摘要： A novel sustained-release bio-preservative based on beta-cyclodextrin encapsulated eugenol (EU) was prepared through 10 MeV electron beam irradiation. Response surface methodology coupled with a Box-Behnken design (RSM-BBD) was used to optimize irradiation dose, stirring temperature and stirring time to obtain inclusion complex of EU/beta-cyclodextrin-g-acrylamide (EU/beta-CD-g-AM) with high EU encapsulation efficiency (EE). The structure of the EU/beta-CD-g-AM was confirmed by Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). Optimization treatments were found for irradiation dose of 8 kGy, stirring temperature of 60 degrees C and time of 2.4 h. The obtained EU/beta-CD-g-AM inclusion complex showed the maximum EE of 50.95%. The encapsulation enhances the stability and solubility of EU. The EU could be sustained-released into media and the release peak at pH 7 (73%) and pH 8 (77%) were both occurred after 24 h, while at pH 5 was reached after 12 h. Total viable counts (TVC) of weevers (Micropterus salmoides) processed by EU/beta-CD-g-AM was 6.75 log10 cfu/g on the 15th day of the storage, prolonging the shelf life of weevers for 6 days after sustained EU release, compared with the control, whose TVC was 7.35 log10 cfu/g on 9th day. Overall, it can be seen that EU/ beta-CD-g-AM inclusion is a promising sustained-release bio-preservative to maintain food quality.
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