肉桂精油微囊化及其在果蔬保鲜中的应用

目的以壳聚糖、海藻酸钠为壁材,以肉桂精油为芯材,采用复凝聚法制备壳聚糖微胶囊,并将其应用于水果保鲜中。方法通过光学显微镜、扫描电子显微镜、傅里叶转化红外光谱等,确定微胶囊的最佳工艺参数、芯壁比及添加质量分数,并以芒果为实验对象,研究添加不同微胶囊质量分数的壳聚糖溶液对芒果保鲜效果的影响。结果当壳聚糖/海藻酸钠质量比为1∶2,氯化钙质量分数为1%,p H值为5,戊二醛质量分数为60%,交联时间为60 min,芯壁比为4∶1时,制备形成的壳聚糖微胶囊成球效果较好;微胶囊在壳聚糖溶液中的添加质量分数为4%时,以其涂膜的芒果保鲜效果最佳。结论肉桂精油经囊化后有效减少了气味、延缓了挥发,在果蔬保鲜中有较重要的现实研究意义。

Microcapsulation of Cinnamon Essential Oil and Its Application in Preservation of Fruits and Vegetables

Taking chitosan and sodium alginate as wall materials, cinnamon oil as the core material, alginate-chitosan microcapsules were prepared through the complex coacervation method, and applied to preservation of fruits. Optical microscope (OM), Scanning electron microscope (SEM), and Fourier transform infrared spectroscopy (FTIR) were used to characterize the technological parameters, core-wall ratio and added quantity of microcapsules. The preservation effect of chitosan solution with the different added quantity of microcapsule was analyzed, using mango as the experiment object. When chitosan/sodium alginate concentration ratio was 1:2, calcium chloride dosage was 1% , pH was 5, glutaraldehyde dosage was 60%, crosslinking time was 60 min, and core-wall mass ratio was 4:1, smooth chitosan microcapsules were prepared. When the content of microcapsules in chitosan solution was 4%, the preservation effect of mango was the best. The microencapsulation of cinnamon essential oil could effectively reduce the odor and delay volatilization, with important practical significance in the preservation of fruits and vegetables.