艾叶精油微胶囊的制备、表征及其在圣女果采后保鲜中的应用

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-18 DOI:10.1016/j.foodchem.2025.146784

Weixiao Dong, Peiyao Guan, Juge Liu, Chao Tang, Chunlu Qian, Jun Liu, Juan Kan

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引用次数: 0

摘要

以明胶和阿拉伯胶为壁材，制备了艾叶精油微胶囊（AAEO-MCs）。AAEO-MCs的最佳制备条件为芯壁比为1:1，壁材浓度为1 %，包埋温度为45 ℃，包埋效率为80.62 %。扫描电镜（SEM）、傅里叶变换红外光谱（FTIR）、x射线衍射（XRD）分析结果表明，艾叶精油（AAEO）包封成功。与AAEO相比，AAEO- mc的热稳定性得到了提高。AAEO-MCs表现出优异的缓释性能和较慢的抗氧化能力下降。此外，AAEO-MCs对细菌和真菌都有显著的抑制作用。AAEO-MCs有效改善了圣女果的外观变化、硬度、总可溶性固形物、总可滴定酸、抗坏血酸含量等品质，并显著降低了贮藏过程中的腐烂率。因此，AAEO-MCs在果蔬保鲜领域具有潜在的发展前景。

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Preparation and characterization of artemisia argyi essential oil microcapsule and its application in postharvest preservation of cherry tomatoes

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Preparation and characterization of artemisia argyi essential oil microcapsule and its application in postharvest preservation of cherry tomatoes

In this study, artemisia argyi essential oil microcapsules (AAEO-MCs) were prepared using gelatin and arabic gum as wall materials. The optimal preparation conditions for AAEO-MCs are a core-to-wall ratio of 1:1, a wall material concentration of 1 %, and an embedding temperature of 45 °C, achieving an embedding efficiency of 80.62 %. The results of scanning electron microscopy (SEM), fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) showed that artemisia argyi essential oil (AAEO) is successfully encapsulated. Compared to AAEO, the thermal stability of AAEO-MCs is enhanced. AAEO-MCs demonstrate superior sustained-release properties and a slower decline in antioxidant capacity. Additionally, AAEO-MCs exhibit significant inhibitory effects against both bacteria and fungi. AAEO-MCs effectively improved the qualities of cherry tomatoes, such as appearance changes, firmness, total soluble solid, total titratable acids, ascorbic acid content and significantly reduced decay rate during storage. Therefore, AAEO-MCs has potential development prospects in the field of fruit and vegetable preservation.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.