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Preparation, Characterization, and Application of Modified Starch/Chitosan/Sweet Orange Oil Microcapsules

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 volatil...

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Autores principales: Qiu, Liang, Ma, Hui, Luo, Qinghua, Bai, Chan, Xiong, Guangquan, Jin, Shiwei, Wang, Juguang, Zu, Xiaoyan, Li, Hailan, Liao, Tao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368646/
https://www.ncbi.nlm.nih.gov/pubmed/35954073
http://dx.doi.org/10.3390/foods11152306
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author Qiu, Liang
Ma, Hui
Luo, Qinghua
Bai, Chan
Xiong, Guangquan
Jin, Shiwei
Wang, Juguang
Zu, Xiaoyan
Li, Hailan
Liao, Tao
author_facet Qiu, Liang
Ma, Hui
Luo, Qinghua
Bai, Chan
Xiong, Guangquan
Jin, Shiwei
Wang, Juguang
Zu, Xiaoyan
Li, Hailan
Liao, Tao
author_sort Qiu, Liang
collection PubMed
description 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 [Formula: see text] 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.
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spelling pubmed-93686462022-08-12 Preparation, Characterization, and Application of Modified Starch/Chitosan/Sweet Orange Oil Microcapsules Qiu, Liang Ma, Hui Luo, Qinghua Bai, Chan Xiong, Guangquan Jin, Shiwei Wang, Juguang Zu, Xiaoyan Li, Hailan Liao, Tao Foods Article 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 [Formula: see text] 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. MDPI 2022-08-02 /pmc/articles/PMC9368646/ /pubmed/35954073 http://dx.doi.org/10.3390/foods11152306 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Qiu, Liang
Ma, Hui
Luo, Qinghua
Bai, Chan
Xiong, Guangquan
Jin, Shiwei
Wang, Juguang
Zu, Xiaoyan
Li, Hailan
Liao, Tao
Preparation, Characterization, and Application of Modified Starch/Chitosan/Sweet Orange Oil Microcapsules
title Preparation, Characterization, and Application of Modified Starch/Chitosan/Sweet Orange Oil Microcapsules
title_full Preparation, Characterization, and Application of Modified Starch/Chitosan/Sweet Orange Oil Microcapsules
title_fullStr Preparation, Characterization, and Application of Modified Starch/Chitosan/Sweet Orange Oil Microcapsules
title_full_unstemmed Preparation, Characterization, and Application of Modified Starch/Chitosan/Sweet Orange Oil Microcapsules
title_short Preparation, Characterization, and Application of Modified Starch/Chitosan/Sweet Orange Oil Microcapsules
title_sort preparation, characterization, and application of modified starch/chitosan/sweet orange oil microcapsules
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368646/
https://www.ncbi.nlm.nih.gov/pubmed/35954073
http://dx.doi.org/10.3390/foods11152306
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