Preparation and characterization of lemon essential oil@β-cyclodextrin inclusion for blackberry postharvest preservation.
In: Food Control, Jg. 154 (2023-12-01), S. N.PAG
academicJournal
Zugriff:
Based 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. • Lemon essential oil (LEO) was used to make β-cyclodextrin (β-CD) inclusion complex. • Preparation parameter with highest encapsulation of LEO was selected. • The LEO@β-CD showed different microstructure and physical properties. • Blackberries treated with LEO@β-CD maintained appearance and color. • LEO@β-CD treatment inhibited rot, weight loss, and softening of blackberries. [ABSTRACT FROM AUTHOR]
Titel: |
Preparation and characterization of lemon essential oil@β-cyclodextrin inclusion for blackberry postharvest preservation.
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Autor/in / Beteiligte Person: | Shi, Chong ; Fang, Donglu ; Xia, Shuqiong ; Wang, Junying ; Guo, Yalong ; Lyu, Lianfei ; Wu, Wenlong ; Li, Weilin |
Zeitschrift: | Food Control, Jg. 154 (2023-12-01), S. N.PAG |
Veröffentlichung: | 2023 |
Medientyp: | academicJournal |
ISSN: | 0956-7135 (print) |
DOI: | 10.1016/j.foodcont.2023.109979 |
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