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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...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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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. |
format | Online Article Text |
id | pubmed-9368646 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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