Preparation, Characterization, and Application of Modified Starch/Chitosan/Sweet Orange Oil Microcapsules
Liang Qiu,
Hui Ma,
Qinghua Luo,
Chan Bai,
Guangquan Xiong,
Shiwei Jin,
Juguang Wang,
Xiaoyan Zu,
Hailan Li,
Tao Liao
Affiliations
Liang Qiu
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
Hui Ma
Key Laboratory of Catalysis and Energy Materials Chemistry of Education, South-Central University for Nationalities, Wuhan 430074, China
Qinghua Luo
Key Laboratory of Catalysis and Energy Materials Chemistry of Education, South-Central University for Nationalities, Wuhan 430074, China
Chan Bai
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
Guangquan Xiong
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
Shiwei Jin
Key Laboratory of Catalysis and Energy Materials Chemistry of Education, South-Central University for Nationalities, Wuhan 430074, China
Juguang Wang
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
Xiaoyan Zu
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
Hailan Li
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
Tao Liao
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
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.