Citral essential oil (CEO) was encapsulated by the single coalescence method, and its stability, release properties, and ability to maintain freshness were evaluated for the first time. The microshape characteristics of a CEO-loaded microcapsule (CM) were analyzed by inverted microscopy (OM) and scanning electron microscopy (SEM). The encapsulation efficiency, stability, and release behavior of CEO were evaluated using Fourier transform infrared spectroscopy (FTIR), thermogravimetric/differential thermal comprehensive analysis (TG/DSC), and gas chromatography mass spectrometry (GC/MS). Moreover, peaches were used to evaluate the preservation properties of the CEO-loaded microcapsule. The results showed that the microcapsule produced using simple coacervation had better microstructure and the ability to reduce and control the release of citral essential oil. The qualities of peaches, such as appearance changes, hardness, soluble solid content, total acids, and total bacterial counts, were significantly improved in the CM system during storage, in comparison with the control and cold storage groups. Therefore, the CM has potential applications and development prospects in the food, drug, and other industries.

Controlling the release of decanol with temperature is a reliable way to improve the utilization of decanol. In this paper, a temperature-controlling release decyl glycoside was synthesized using method of Koenigs-Knorr acetyl glycoside synthesis. Thereafter, the resultant decyl glycoside was characterized in terms of thermogravimetric analysis, differential scanning calorimetry and pyrolysis analysis, respectively. Moreover, both the temperature-responsive responsive in vitro release and disinfection activities were also assessed. Finally, the results showed that the yield of decyl glycoside was 81%, which was higher than that conventional formulation. The decyl glycoside possessed outstanding performance of thermostabilization and controlled release properties with temperature. The release of decanol from decyl glycoside could be well described by mechanism of the case II transport and fickian diffusion. Disinfect effect studies have shown a positive correlation between long-term disinfection decyl glycosides and temperature-induced changes in release rate. Based on these results, decyl glycoside could improve stability and long-term disinfection of decanol by controlling temperature, which could be bound to drug, food, and other industry.

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In this paper, the peroxidaselike catalytic effect of gold nanoparticles (AuNPs) was explored in dye wastewater treatment by visible light excitation. Using hydrogen peroxide as a substrate, the peroxidaselike reaction was evaluated with AuNPs catalyzing the substrate oxidative degradation of the organic dye rhodamine B (RhB). The synthesized AuNPs were characterized by transmission electron microscopy. The degradation of RhB was observed by a UV-visible spectrophotometer. The results showed that under visible light irradiation, the AuNPs exhibited good peroxidaselike catalytic activity for the oxidative degradation of RhB by hydrogen peroxide. By studying the light wavelength and light intensity-dependent reaction rates, radical trapping, and hole acceptor incorporation, it was found that AuNPs can absorb photon energy and generate hot electrons through a localized surface plasmon resonance effect under light irradiation. Subsequently, hot electrons flow into the molecular orbitals of H2O2 based on energy matching, activating the molecule and transforming it into the transition state, which is proceeded by breakdown to release hydroxyl radicals (⋅OH) for oxidative destruction of RhB.

In this study, Perilla frutescens essential oil (PEO) loaded microcapsules (PEOM) were successfully prepared and their thermal stability, temperature-responsive releasing effect, antioxidant activity, antibacterial activity, and preservation of peach were systematically investigated. PEOM showed excellent encapsulation efficiency (91.5%) with a core-shell ratio of 1.4:1 and exhibited high thermal stability, indicating that PEOM could effectively maintain PEO release rate. In vitro assays indicated that the optimal kinetic model for PEO release fitted well with first order with a diffusion mechanism. A high level of antioxidant and antibacterial activity of PEOM was maintained. In addition, owing to its sustained release, PEOM could prolong the shelf life of peaches significantly. Therefore, PEOM has potential application and development prospects in the field of food preservation.