Qiu Liang, Ma Hui, Luo Qinghua, Bai Chan, Xiong Guangquan, Jin Shiwei, Wang Juguang, Zu Xiaoyan, Li Hailan, Liao Tao
Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China.
Foods. 2022 Aug 2;11(15):2306. doi: 10.3390/foods11152306.
Aquatic products have an important role in global agriculture, but the challenges associated with preservation have limited their marketability. Essential oil (EO), such as sweet orange oil (SOEO), has been widely used for preservation due to its excellent antibacterial ability. However, the volatilization of EO limits its application in food preservation. In this study, SOEO was extracted from sweet orange peel by steam distillation and then stored in microcapsules. The components of the microcapsules were as follows: the porous starch was chosen as an adsorbed substrate to store SOEO (PS/SOEO), and sodium alginate (SA) and chitosan (CMCS) were used as shell material to delay the volatilization of SOEO using the sharp pore coagulation method. Our results showed that the main antibacterial ingredients in SOEO were aldehydes (33.93%) and d-limonene (15.38%). The microcapsules were of an irregular shape (oval), and the size of the microcapsules was 1.2 ± 0.1 cm as measured by a digital micrometer. Scanning electron microscopy (SEM) results showed that there were a lot of pores on the surface of the starch after modification, but sodium alginate and chitosan could well encapsulate these pores. The results of Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) analysis also showed that SOEO was successful encapsulated into the porous starch. The results of compression test and releasing kinetics studies suggested that CMCS and SA improved the mechanical and slow-releasing ability of SOEO microcapsules. The best antibacterial performance was obtained when 0.8 g of SOEO microcapsules was added. Finally, the shelf life of crawfish could be extended to 6 days by SOEO microcapsule (1/10 g, SOEO microcapsule/crawfish) under room temperature. These results provide a systematic understanding of the antibacterial capabilities of sweet orange essential oil microcapsules, which can contribute to the development of preservation methods for aquatic products.
水产品在全球农业中具有重要作用，但与保存相关的挑战限制了它们的市场适销性。香精油（EO），如甜橙油（SOEO），因其出色的抗菌能力而被广泛用于保存。然而，香精油的挥发性限制了其在食品保存中的应用。在本研究中，通过水蒸气蒸馏从甜橙皮中提取SOEO，然后将其储存在微胶囊中。微胶囊的成分如下：选择多孔淀粉作为吸附底物来储存SOEO（PS/SOEO），并使用海藻酸钠（SA）和壳聚糖（CMCS）作为壳材，采用锐孔凝固法延缓SOEO的挥发。我们的结果表明，SOEO中的主要抗菌成分是醛类（33.93%）和d-柠檬烯（15.38%）。微胶囊形状不规则（椭圆形），用数字千分尺测量微胶囊尺寸为1.2±0.1厘米。扫描电子显微镜（SEM）结果显示，改性后淀粉表面有许多孔隙，但海藻酸钠和壳聚糖能够很好地包裹这些孔隙。傅里叶变换红外（FTIR）光谱和X射线衍射（XRD）分析结果也表明，SOEO成功地包封到了多孔淀粉中。压缩试验和释放动力学研究结果表明，CMCS和SA提高了SOEO微胶囊的机械性能和缓释能力。添加0.8克SOEO微胶囊时获得了最佳抗菌性能。最后，在室温下，SOEO微胶囊（1/10克SOEO微胶囊/小龙虾）可将小龙虾的货架期延长至6天。这些结果为甜橙精油微胶囊的抗菌能力提供了系统的认识，有助于水产品保存方法的开发。
