Preparation and characterization of lemon essential oil@β-cyclodextrin inclusion for blackberry postharvest preservation

被引：13

作者：

Shi, Chong ^{[1
]}

Fang, Donglu ^{[1
]}

Xia, Shuqiong ^{[1
]}

Wang, Junying ^{[1
]}

Guo, Yalong ^{[3
]}

Lyu, Lianfei ^{[2
]}

Wu, Wenlong ^{[2
]}

Li, Weilin ^{[1
]}

机构：

[1] Nanjing Forestry Univ, Coll Forestry, Coinnovat Ctr Sustainable Forestry Southern China, Nanjing 210037, Peoples R China

[2] Jiangsu Prov & Chinese Acad Sci, Nanjing Bot Garden Mem Sun Yat Sen, Inst Bot, Jiangsu Key Lab Res & Utilizat Plant Resources, Nanjing 210014, Peoples R China

[3] Nanjing Forestry Univ, Coll Light Ind & Food Engn, Nanjing 210037, Peoples R China

来源：

FOOD CONTROL | 2023年 / 154卷

关键词：

Lemon essential oil; beta-cyclodextrin inclusion; Antimicrobial activity; Blackberry; Postharvest preservation; ANTIMICROBIAL PROPERTIES; RELEASE; COMPLEXES; FILM; L;

D O I：

10.1016/j.foodcont.2023.109979

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Based on an investigation of the antifungal capacity of different citrus plant essential oils against Botrytis cinerea and Rhizopus stolonifer, lemon essential oil (LEO) was selected to prepare LEO@beta-cyclodextrin inclusion complex (beta-CD-IC) for blackberry preservation. The preparation parameter of LEO@beta-CD with the highest encapsulation rate of LEO was chosen via Box-Behnken design (stirring time of 3h, LEO:beta-CD = 1:4 and concentration of LEO ethanol solution 25%). Compared with beta-CD and the physical mixture of beta-CD and LEO, the microstructure of beta-CD-IC was different in shape and size. Characterization of LEO@beta-CD exhibited shift character peaks of chemical groups and new character peaks of the crystal due to the encapsulation of LEO in beta-CD, interaction of hydrogen bonds and conformation of the new solid phase. Under different storage temperatures, LEO@beta-CD effectively delayed the rapid decay and color deterioration of blackberries. Under storage of 4 degrees C and 25 degrees C, the decay rates of LEO@beta-CD are 14.84% and 37.04%, respectively. The weight loss was inhibited by 4.80% and 10.08%, under 4 degrees C and 25 degrees C, respectively. The firmness and total soluble solid content was also maintained by the treatment of LEO@beta-CD.

引用

页数：10

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