Food and Fermentation Industries >

2021 , Vol. 47 >Issue 14: 160 - 167

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025999

Preparation of pomelo essential oil microcapsule and its preservation effect on fresh-cut apples

  • DU Jin ,
  • HE Yue ,
  • LIU Min ,
  • CAO Siyuan ,
  • XU Dan ,
  • REN Dan
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  • 1(College of Food Science, Southwest University, Chongqing 400700, China)
    2(Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China)

Received date: 2020-10-25

  Revised date: 2020-12-09

  Online published: 2021-08-20

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Abstract

In order to prevent the oxidation and extend release time, pomelo essential oil was encapsulated in microcapsules in this study. The preparation process was optimized and its preservation effect on fresh-cut apples was determined. Firstly, the composition and antioxidant activity of essential oil were determined. Then, gelatin and gum arabic were used as wall materials to prepare microcapsules. The parameters such as solution pH, core material addition and the weight percent of wall materials were optimized by using encapsulation efficiency and particle size. The microcapsules obtained under the optimal conditions were characterized. The suspension of essential oil microcapsules was then used to soak the fresh-cut apples, and the effect of soaking time on the storage quality was investigated. The results showed that the main component of pomelo essential oil was D-limonene. The scavenging rate of pomelo essential oil towards 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals increased with the increase of the weight concentration. When the pH was 3.9, the addition amount of core material was 0.5%(V/V), and the addition amount of wall material was 1%(w/w), the prepared microcapsules had a high encapsulation efficiency of 45.3% and good stability, meanwhile the particle size was 138.2 μm. The essential oil was encapsulated by gelatin and gum arabic through electrostatic interaction. The thermal stability of essential oils was enhanced after encapsulation. A regular spherical structure of the essential oil microcapsules was observed before freeze-drying, and the shape was maintained after the drying. Soaking fresh-cut apples in the essential oil microcapsule solution for 3 minutes could inhibite the browning of apples, maintain the hardness, the high content of ascorbic acid and total phenol. It could also reduce the effects of the smell of essential oils on the taste of apples during storage, and thus improved the storage quality. Therefore, the essential oil microcapsules prepared in this study are expected to be used as a green preservative for the preservation of fresh-cut fruits and vegetables.

Key words： pomelo essential oil; microcapsule; process optimization; fresh-cut apple; fresh-keeping

Cite this article

DU Jin , HE Yue , LIU Min , CAO Siyuan , XU Dan , REN Dan . Preparation of pomelo essential oil microcapsule and its preservation effect on fresh-cut apples[J]. Food and Fermentation Industries, 2021 , 47(14) : 160 -167 . DOI: 10.13995/j.cnki.11-1802/ts.025999

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