Preparation Of Essential Oil Microcapsule And Its Application In The Preservation Of Cherry Tomato

In this paper,the preparation technology and method of natural plant essential oil microcapsules were studied,and the samples were used as the antibacterial agent for the preservation packaging of cherry tomato,in order to prolong the shelf life of fruits and vegetables.First we researched inhibitory effects of oregano,clove,basil and litsea cubeba essential oil on rhizopus,aspergillus niger,botrytis einerea,penicillium and neurospora.The results showed that the inhibitory effects of the best was oregano and litsea cubeba essential oil.Oregano essential oil on five kinds of moulds minimum inhibitory dosage was 80?L,and litsea cubeba essential oil dosage was 40?L,Essential microcapsules used porous starch(PS),Porous starch-ethyl cellulose(PSE),sodium alginate(CA)and sodium alginate-porous starch(CAS)as wall materials and were prepared by physical blending method and the method of acute hole.The effects of different factors on the preparation of microcapsules were studied,including the effect of the preparation,the embedding efficiency,the yield and the particle size,and the orthogonal test was used to optimize the formulation.The optimal proportion and index of the preparation of microcapsules were optimized:PS microcapsules were prepared by the best ratio of core to wall of 3:1,the embedding efficiency was 98.2%and the yield was 90.6%.PSE microcapsules were prepared by the best ratio of core to wall of 2.5:1,EC water dispersion was diluted by 25 times,three times of spraying,the embedding efficiency was 91.3%and the yield was 46.4%.The optimal of CA microcapsules was sodium alginate solution concentration 2.5%,calcium chloride solution concentration was 1.5%,the ratio of core to wail was 1.25:1,the embedding efficiency was 55.7%and the yield was 54.8%.The optimal of CAS microcapsules was the ratio of essential oil to porous starch of 1:3,sodium alginate solution concentration was 2.5%,calcium chloride solution concentration was 1.5%,the embedding efficiency was 88.2%,the yield was 44.2%and the particle diameter was about lmm.The antibacterial experiment of CA and CAS essential oil microcapsules were researched after optimization.Minimal inhibitory dosage of microcapsules on five kinds of molds:the minimum inhibitory dosage of CA oregano microcapsule was 0.136g,CAS oregano microcapsule dosage was 0.296g,while both contained 40?L oil actually.Minimum inhibitory dosage of litsea cubeba CA microcapsule was 0.162g,while actually contained 60?L oil;CAS litsea cubeba microcapsules dosage was 0.189g,while contained 30?L oil actually.The release properties of four kinds of microcapsules in different temperature and humidity and packaging environment were analyzed.PS oregano microcapsules released most slowly which was suitable for embedding oil to storage in the blank packages of normal temperature(23?)and cold storage(5 ?).CAS oregano microcapsules exponential release showed the best effect of release in the simulation of high humidity packages and packages of fruits and vegetables at normal temperatore,which possessed favorable sustaining performance in antibacterial fresh-keeping effort.We researched fresh-keeping effect of CA and CAS oregano microcapsules on cherry tomatoes under room temperature and low temperature respectively with sensory evaluation,incidence rate,weight loss rate,pH value,soluble solids content and VC content as evaluation indexes.Compared to CK blank groups,the results showed that when content of CA microcapsules groups was 0.544g/100g(cherry tomato),it could extend preservation period for 2 days,and when content of CAS microcapsules groups was 0.888g/100g(cherry tomato),it could extend preservation period for 4 days.The test showed strong antibacterial effect of cold storage(5oC)comparing with the effect in room temperature in total,when the dosage of microcapsules were the same as that of best effect at room temperature,it could extend preservation period for 7 days at least.The experimental results showed that the using of essential oil microcapsules fresh-keeping agents in this researchment could effectively prolong the shelf life of cherry tomatoes.