Ionic crosslinking encapsulation of grapefruit essential oil by chitosan: Process optimization, characterization, and application in hairtail preservation.

Hairtail (Trichiurus haumela) is prone to spoilage due to lipid oxidation and microbial activity during cold storage, necessitating the development of new preservatives to maintain their quality. In this study, grapefruit essential oil microcapsules (GEOs) were prepared by ionic crosslinking of chitosan and sodium tripolyphosphate. The optimal GEOs preparation parameters were established through sequential single-factor experiments followed by response surface methodology. Researchers systematically characterized GEOs and assessed their efficacy in prolonging the shelf life of refrigerated hairtail. Results indicated that GEOs exhibited an irregular spherical morphology with a porous, rough surface. Encapsulation improved thermal stability and conferred potent antioxidant and antibacterial activity. The storage stability of GEOs at 4 °C was superior to that at 25 °C, and the release amount did not exceed 50 % after 300 mins of exposure to anhydrous ethanol. Experimental results demonstrated that GEOs effectively prolonged hairtail shelf-life, validating their potential as an effective seafood preservative.