Preparation and characterization of <scp><i>β</i>‐cyclodextrin–oregano</scp> essential oil microcapsule and its effect on storage behavior of purple yam

Huang, Haohe; Huang, Chongxing; Yin, Cheng; Khan, Muhammad Rafi Ullah; Zhao, Hui; Xu, Yangfan; Huang, Linjun; Zheng, Dantong; Qi, Minghui

doi:10.1002/jsfa.10545

Cited by 51 publications

(17 citation statements)

References 56 publications

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“…This shows that all PLA active packaging, and specifically the PLA/β-CD-carvacrol 5.0%, maintained a sustained SSC loss through 21 storage days. As has been described in the literature using coating films containing microcapsules of oregano essential oil to preserve fresh purple yam [41], our results indicated that PLA active packaging containing microcapsules of carvacrol or thymol effectively slowed down the metabolism of berries.…”

Section: Blackberries Raspberriessupporting

confidence: 83%

Effect of PLA Active Packaging Containing Monoterpene-Cyclodextrin Complexes on Berries Preservation

et al. 2021

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Blackberries and raspberries are highly perishable and fragile products, which limits their shelf life. The effect of biodegradable active packaging of blackberries and raspberries containing 2.5% and 5.0% weight (wt%) of thymol or carvacrol complexed in β-cyclodextrins (β-CDs), successively added to poly (lactic acid) (PLA), and melt-processed by injection molding was evaluated under stored conditions at 4 °C for 21 days, using as reference commercial clamshell and PLA package control samples. Thus, physicochemical, headspace, microbiological, and sensory quality studies were carried out in order to compare the efficacy of the different packages. Concerning weight loss, color, and total phenolic and soluble solids content, significant differences were detected when compared with commercial clamshell packaging. The results show that the PLA packages containing thymol and carvacrol complexes maintained the color, weight, and phenolic content of berries until day 21, with a score up to 45% better compared to commercial clamshell. The headspace analysis detected 101 mg L−1 (ppm) of thymol and 35 ppm of carvacrol on the first day of refrigeration; these concentrations decreased with time. This release mechanism of carvacrol and thymol into the PLA package modified the initial atmosphere composition. After 21 days of storage, the berries had 4.25 degrees of acceptance, without adverse perception of aroma or flavor for both carvacrol and thymol compounds. A general microbial inhibition was observed for yeast and molds, which increased with the concentration of monoterpene in PLA packages, and showed an inhibition of 3.5 log units for PLA packages containing thymol, and of 3 log units for those containing carvacrol. Overall results show that PLA/β-CD-thymol 5.0% packages prolonged raspberries’ and blackberries’ shelf life by one more week at 4 °C, compared with commercial clamshell packaging.

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Section: Blackberries Raspberriessupporting

confidence: 83%

Effect of PLA Active Packaging Containing Monoterpene-Cyclodextrin Complexes on Berries Preservation

et al. 2021

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“…Polymeric particles such as methacrylate polymer ( 269 ), poly(D,L-lactic-co-glycolic acid) (PLGA) ( 270 ), poly-ε-caprolactone (PCL) ( 271 ), poly (lactic acid) (PLA) ( 272 ), poly (L-lactide-co-ε-caprolactone)/silk fibroin (PLCL/SF) ( 273 ), β-cyclodextrin ( 274 ), cellulose nanofibrils ( 275 ), alginate ( 276 ), starch ( 277 ), chitosan ( 278 ), gum arabic, maltodextrin, and inulin ( 279 ), were commonly used as wall materials individually or as a mixture. For EO encapsulation in polymeric particles, spray drying, coacervation, nanoprecipitation, and rapid expansion of supercritical solutions (RESS) are widely used technologies ( 263 ).…”

Section: Essential Oil Formulations and Applications In The Food Industrymentioning

confidence: 99%

Biocontrol Potential of Essential Oils in Organic Horticulture Systems: From Farm to Fork

et al. 2022

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In recent decades, increasing attention has been paid to food safety and organic horticulture. Thus, people are looking for natural products to manage plant diseases, pests, and weeds. Essential oils (EOs) or EO-based products are potentially promising candidates for biocontrol agents due to their safe, bioactive, biodegradable, ecologically, and economically viable properties. Born of necessity or commercial interest to satisfy market demand for natural products, this emerging technology is highly anticipated, but its application has been limited without the benefit of a thorough analysis of the scientific evidence on efficacy, scope, and mechanism of action. This review covers the uses of EOs as broad-spectrum biocontrol agents in both preharvest and postharvest systems. The known functions of EOs in suppressing fungi, bacteria, viruses, pests, and weeds are briefly summarized. Related results and possible modes of action from recent research are listed. The weaknesses of applying EOs are also discussed, such as high volatility and low stability, low water solubility, strong influence on organoleptic properties, and phytotoxic effects. Therefore, EO formulations and methods of incorporation to enhance the strengths and compensate for the shortages are outlined. This review also concludes with research directions needed to better understand and fully evaluate EOs and provides an outlook on the prospects for future applications of EOs in organic horticulture production.

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“…CFEO-Ms were prepared via complex coacervation using gelatin and chitosan as wall materials. Typical steps in microencapsulation of essential oil by complex coacervation process involve: (i) emulsification; (ii) electrostatic attraction; (iii) wall formation; (iv) wall hardening [37]. After optimization in preliminary tests, the following preparation method was used.…”

Section: Preparation Of Cfeo-msmentioning

confidence: 99%

Development of Microcapsule Bioactive Paper Loaded with Chinese Fir Essential Oil to Improve the Quality of Strawberries

et al. 2022

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Essential oils are natural antibacterial substances and have potential value for application in fruit and vegetable packaging. In this study, Chinese fir essential oil (CFEO) was microencapsulated to prepare food packaging materials for the first time to overcome its volatilization and oxidation shortcomings and to obtain a sustained-release form of the oil. CFEO was effectively encapsulated in gelatin and chitosan using the complex coacervation method, and the encapsulation efficiency, microstructure, infrared spectrum and thermal stability of the microcapsules were evaluated. Experiments confirmed that the microcapsules had some antibacterial activity. A bioactive paper was developed by combining CFEO microcapsules (CFEO-Ms) with paper-based material using the film-forming property of polyvinyl alcohol (PVA). The coated paper showed good mechanical, air permeability and moisture permeability properties. Environmental scanning electron microscopy confirmed that CFEO-Ms bonded well with PVA and was successfully introduced into the paper fiber after coating, forming an obvious coating film on the surface to facilitate the continuous release of CFEO. The shelf life of strawberries was significantly prolonged when the PVA-coated paper mixed with 3% CFEO-Ms was used for packaging. The results demonstrated that the CFEO-Ms coated paper has the potential to become an effective packaging material for the preservation of strawberries.

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Preparation and characterization of β‐cyclodextrin–oregano essential oil microcapsule and its effect on storage behavior of purple yam

Cited by 51 publications

References 56 publications

Effect of PLA Active Packaging Containing Monoterpene-Cyclodextrin Complexes on Berries Preservation

Effect of PLA Active Packaging Containing Monoterpene-Cyclodextrin Complexes on Berries Preservation

Biocontrol Potential of Essential Oils in Organic Horticulture Systems: From Farm to Fork

Development of Microcapsule Bioactive Paper Loaded with Chinese Fir Essential Oil to Improve the Quality of Strawberries

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