Effect of ginger essential oil microcapsule film packaging on okra preservation
SONG Wenlong1, LI Yangyang1, GAO Haiyan2, HUANG Yongfei1, LI Li1*
1 (Engineering Research Center of Food Thermal-Processing Technology, College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China) 2 (Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China)
Abstract: Microcapsules composed of Chitosan-gelatin/ginger essential oil were prepared by spraying drying. An active packaging film based on low-density polyethylene (LDPE) and ethylene-vinyl acetate (EVA) incorporated with ginger essential oil microcapsule was prepared for blending extrusion and extrusion casting process. The structure of LDPE/EVA film containing ginger essential oil microcapsules was determined by scanning electron microscopy. The effect of microcapsule addition on the properties of LDPE/EVA films was investigated. The okra preserved by blank film and LDPE/EVA film containing chitosan-gelatin microspheres were used as control. Results showed that the integrity of LDPE/EVA film was complete after the addition of ginger essential oil microcapsules. The addition of microcapsules enhanced the moisture permeability of the film[(2.60±1.607)g/(m·Pa·s)]and increased the gas permeability[3 166.75±4.98 cm3/(m2·24h·0.1 MPa)]. Compared with the control group, the LDPE/EVA film containing ginger essential oil microcapsules could effectively control the gas content in the packaging bag (The ratio of oxygen to carbon dioxide in the ginger essential oil microcapsule group was close to 6∶1 at 12 days), which could significantly reduce the weight loss of okra fruit, delay the hardness reduction, and significantly inhibit the MDA content. This treatment could slow down the aging process of okra, maintain the better sensory quality of the fruit and effectively delay the ripening and aging of the okra, thus prolong the shelf life of the okra.
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2020, Vol. 46 
