State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.
Crit Rev Food Sci Nutr. 2020;60(17):2825-2836. doi: 10.1080/10408398.2018.1503590. Epub 2018 Dec 30.
Consumers' pursuit to a healthy lifestyle has promoted people to develop new technologies that can prolong the shelf life of food without the use of preservatives. Compared with other types of preservation, edible microcapsules containing essential oils (EOs) are becoming more and more popular especially the starch microcapsules containing essential oil (EOs-starch microcapsules) because of their environmentally friendly, healthier characteristics and the ability to carry active ingredients. In addition, the EOs-starch microcapsules can also reduce the flavor influence and prolong the action time of essential oil on food through its slow release effect, which can promote the use of EOs in food. Understanding the different collocation of edible starch microcapsules and EOs and the related antibacterial mechanism will be more effective and targeted to promote the application of EOs in the real food system. The review focus on the contribution of EOs-starch microcapsules to prolong the shelf life of food products, (1) binding characteristics of EOs-starch microcapsules were analyzed, (2) systematically summarizing the main materials and methods for preparing the EOs-microcapsules, (3) specifically addressing the action mechanisms of EOs-starch microcapsules on microorganism, (4) discussing the applications of EOs-starch microcapsules in specific food.
消费者对健康生活方式的追求促使人们开发出新技术，无需使用防腐剂即可延长食品的保质期。与其他类型的保鲜方法相比，含有精油 (EO) 的可食用微胶囊越来越受欢迎，特别是含有精油 (EO) 的淀粉微胶囊 (EO-淀粉微胶囊)，因为它们具有环保、更健康的特点，并且能够携带活性成分。此外，EO-淀粉微胶囊还可以通过缓慢释放作用来减少精油对食物的风味影响并延长其作用时间，从而促进精油在食品中的应用。了解不同的可食用淀粉微胶囊和精油的搭配以及相关的抗菌机制将更有效地有针对性地促进精油在实际食品系统中的应用。本综述重点介绍了 EO-淀粉微胶囊在延长食品保质期方面的贡献：（1）分析了 EO-淀粉微胶囊的结合特性，（2）系统总结了制备 EO-微胶囊的主要材料和方法，（3）具体阐述了 EO-淀粉微胶囊对微生物的作用机制，（4）讨论了 EO-淀粉微胶囊在特定食品中的应用。
