Jin Wenbin, Hu Erhu, Wang Jiarong, Yu Xiaohong, Ji Qingzhi, Tang Nan
School of Marine and Bioengineering, Yancheng Institute of Technology, Yancheng, PR China.
School of Pharmacy, Yancheng Teachers University, Yancheng, Jiangsu, PR China.
J Food Sci. 2025 May;90(5):e70247. doi: 10.1111/1750-3841.70247.
Cherry tomatoes harvested are prone to rotting and spoilage. In the present study, clove essential oil (CEO) was encapsulated with protocatechuic acid-grafted chitosan (PCA-g-CS) as wall material, and the effect of microcapsule on cherry tomatoes preservation was studied. Results showed that PCA-g-CS microcapsules loaded with CEO were successfully prepared. Compared with native chitosan microcapsules (58.87% and 41.24%), PCA-g-CS microcapsules (82.50% and 62.59%) have a higher encapsulation efficiency and loading capacity. The simulated release of PCA-g-CS microcapsules loaded with CEO in a phosphate buffer saline solution shows that this technology could control the sustained release of CEO. Among all of the cherry tomatoes' preservation groups, the cherry tomatoes treated with the PCA-g-CS microcapsules coating solution exhibited the lowest weight loss and respiration rate, the highest firmness, highest antimicrobial activities than other treatment groups, effectively extending the shelf life of cherry tomatoes. Therefore, PCA-g-CS microcapsules coating solution is the most effective coating for controlling undesirable microbial, extending shelf life and improving physicochemical and sensory alterations of cherry tomatoes. Practical Application: Microcapsules created with protocatechuic acid-grafted chitosan can significantly enhance the encapsulation efficiency of essential oils and their antimicrobial efficacy. In practical applications, this approach can notably extend the shelf life of cherry tomatoes and other fruits.
采收的樱桃番茄容易腐烂变质。在本研究中，以原儿茶酸接枝壳聚糖（PCA-g-CS）为壁材包封丁香精油（CEO），并研究了微胶囊对樱桃番茄保鲜的效果。结果表明，成功制备了负载CEO的PCA-g-CS微胶囊。与天然壳聚糖微胶囊（58.87%和41.24%）相比，PCA-g-CS微胶囊（82.50%和62.59%）具有更高的包封率和载药量。负载CEO的PCA-g-CS微胶囊在磷酸盐缓冲盐溶液中的模拟释放表明，该技术可以控制CEO的缓释。在所有樱桃番茄保鲜组中，用PCA-g-CS微胶囊包衣溶液处理的樱桃番茄失重和呼吸速率最低，硬度最高，抗菌活性高于其他处理组，有效延长了樱桃番茄的货架期。因此，PCA-g-CS微胶囊包衣溶液是控制樱桃番茄不良微生物、延长货架期以及改善其理化和感官变化最有效的包衣剂。实际应用：用原儿茶酸接枝壳聚糖制备的微胶囊可以显著提高精油的包封率及其抗菌效果。在实际应用中，这种方法可以显著延长樱桃番茄和其他水果的货架期。
