To develop a stable, effective and eco-friendly preservative for citrus, a set of cinnamaldehyde aqueous emulsions were prepared and their antifungal effects against Penicillium digitatum were investigated. With 6% complex emulsifier and 10% (w/w) cinnamaldehyde, the aqueous emulsion prepared by low-energy input exhibited the best performances on stability, dispersity, and storability. Total eight cinnamaldehyde aqueous emulsions were prepared and no obvious difference in anti-P. digitatum activity was found with the average minimum inhibitory concentration (MIC) of 250 μg/g, which was significantly better than that of cinnamaldehyde at the same concentration. In conclusion, this primary formulation of stable and effective cinnamaldehyde aqueous emulsion can be obtained by low-energy input.
LIN Liping
,
CHEN Yanyan
,
TIAN Bowen
,
LIAO Anping
,
CHEN Jinyin
. Preparation of cinnamaldehyde aqueous emulsion and its antifungal activity against Penicillium digitatum[J]. Food and Fermentation Industries, 2019
, 45(4)
: 19
-24
.
DOI: 10.13995/j.cnki.11-1802/ts.018299
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