Key Laboratory of Food Quality and Health of Tianjin (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P.R. China.
Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P.R. China.
J Food Sci. 2022 Nov;87(11):5017-5028. doi: 10.1111/1750-3841.16348. Epub 2022 Oct 12.
In this paper, we prepared a novel double-layer Perilla essential oil composite membrane microcapsule (PEOCM) by the composite methods of complex coacervation and interface polymerization. The particle size distribution, morphology, pressure resistance, thermal stability, and elemental proportions of the microcapsule shell of the obtained microcapsules were characterized by laser particle size analyzer, scanning electron microscopy (SEM), dynamic rheometer, thermogravimetric analysis (TGA), and energy spectrometer. In order to further examine the application effect of the PEOCM, we carried out a fresh-keeping experiment on nectarines. The results showed that the average volume diameter of the microcapsules was 226.9 µm, with a completely spherical shape and a slight depression on the surface and had good pressure resistance and thermal stability. The results also demonstrated that microencapsulation does not change the composition of Perilla essential oil, and the polyurea membrane with amide structure (-NH-CO-NH-) was formed successfully. Furthermore, the total soluble solids content and peroxidase activity of nectarines indicated that the PEOCM can be a preservative of food. PRACTICAL APPLICATION: We prepared a double-layer Perilla essential oil composite membrane microcapsule by the composite methods of complex coacervation and interface polymerization. The encapsulation conditions of the microcapsules were optimized, the structure of the microcapsule was characterized, and the fresh-keeping effects of the microcapsule on nectarine were studied. The results showed that microcapsules had a completely spherical shape and a slight depression on the surface and had good pressure resistance, good thermal stability, and good fresh-keeping ability. The above characteristics indicated that the double-layer microcapsules have good application prospect and plays an important role in food fresh-keeping and the preservation of essential oils.
本文采用复凝聚法和界面聚合法制备了一种新型紫苏精油双层复合膜微胶囊（PEOCM）。采用激光粒度分析仪、扫描电子显微镜（SEM）、动态流变仪、热重分析（TGA）和能谱仪对所得微胶囊的微胶囊壳的粒径分布、形态、耐压性、热稳定性和元素比例进行了表征。为了进一步考察 PEOCM 的应用效果，我们对油桃进行了保鲜实验。结果表明，微胶囊的平均体积直径为 226.9μm，呈完全球形，表面略有凹陷，具有良好的耐压性和热稳定性。结果还表明，微胶囊化不会改变紫苏精油的组成，成功形成了具有酰胺结构（-NH-CO-NH-）的聚脲膜。此外，油桃的总可溶性固形物含量和过氧化物酶活性表明，PEOCM 可以作为食品的防腐剂。实际应用：我们采用复凝聚法和界面聚合法制备了双层紫苏精油复合膜微胶囊。优化了微胶囊的包封条件，对微胶囊的结构进行了表征，并研究了微胶囊对油桃的保鲜效果。结果表明，微胶囊呈完全球形，表面略有凹陷，具有良好的耐压性、良好的热稳定性和良好的保鲜能力。上述特性表明，双层微胶囊具有良好的应用前景，在食品保鲜和精油保存方面发挥着重要作用。
