Preparation and characterization of lemon essential oil@β-cyclodextrin inclusion for blackberry postharvest preservation
2023; Elsevier BV; Volume: 154; Linguagem: Inglês
10.1016/j.foodcont.2023.109979
ISSN1873-7129
AutoresChong Shi, Donglu Fang, Shuqiong Xia, Junying Wang, Ya‐Long Guo, Lianfei Lyu, Wenlong Wu, Weilin Li,
Tópico(s)Essential Oils and Antimicrobial Activity
ResumoBased 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@β-cyclodextrin inclusion complex (β-CD-IC) for blackberry preservation. The preparation parameter of LEO@β-CD with the highest encapsulation rate of LEO was chosen via Box-Behnken design (stirring time of 3h, LEO:β-CD = 1:4 and concentration of LEO ethanol solution 25%). Compared with β-CD and the physical mixture of β-CD and LEO, the microstructure of β-CD-IC was different in shape and size. Characterization of LEO@β-CD exhibited shift character peaks of chemical groups and new character peaks of the crystal due to the encapsulation of LEO in β-CD, interaction of hydrogen bonds and conformation of the new solid phase. Under different storage temperatures, LEO@β-CD effectively delayed the rapid decay and color deterioration of blackberries. Under storage of 4 °C and 25 °C, the decay rates of LEO@β-CD are 14.84% and 37.04%, respectively. The weight loss was inhibited by 4.80% and 10.08%, under 4 °C and 25 °C, respectively. The firmness and total soluble solid content was also maintained by the treatment of LEO@β-CD.
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