Study On Preparation And Application Of Ginger Essential Oil Microcapsule Composite Film

With the improvement of living standards,people respect for healthy,green and nutritious food,and look forward to higher requirements for the storage,preservation and packaging of food.Active packaging not only can better maintain the original characteristics of food,improve its nutrition,sensory quality and safety,but also belongs to environmentally friendly green packaging,so it has become one of the current research hotspots.Preparation of membrane and its application.In this study,a combination of microcapsule technology and membrane technique was used to prepare a fresh-keeping film with ginger essential oil as the active ingredient,which had antibacterial and antioxidant effects.The edible film has the advantages of excellent sustained-release performance,safety and stability.The shortcomings of natural plant essential oils are easy to volatilize,easy to oxidize,and have a short effective time.At the same time,the fresh-keeping characteristics of gelatin film are increased.It is of great research value and practical significance to use microcapsule-containing antibacterial and anti-oxidation gelatin film for fresh-keeping packaging of chilled beef.The research contents and conclusions of this article are as follows:1.Preparation of ginger essential oil microcapsules and optimization of reaction conditionsCO2 supercritical fluid extracted ginger essential oil was used as the core material,gelatin-arabin gum combination was used as the wall material,and microcapsules were prepared by the composite coacervation method.First,the reaction pH and wall material ratio during the preparation of microcapsules were determined.Based on this,four single factors,including wall material concentration,core-wall ratio,stirring speed,and stirring temperature,were used to determine the embedding rate and yield of microcapsules.influences.With the embedding rate and yield as the evaluation indexes,the orthogonal capsule design was used to optimize the preparation of the microcapsules,and the best preparation process was determined as follows: the stirring rate was 400 r/min,the core-wall ratio was 2:3(w/w),and the wall Material concentration is 1%(w/w),stirring temperature is 45 °C.Under the optimal preparation conditions,the embedding rate of microcapsules was 96.98%,the yield was 85.66%,and the oil-carrying rate was 45.29%.2.Characterization of ginger essential oil microcapsules,physiologically active functions and storage stabilityThe microcapsules were characterized by measuring the surface morphology,average diameter,particle size distribution and moisture content of the ginger essential oil microcapsules,which verified that the microcapsules were intact and had an average particle size of 333.3 nm,which could be evenly distributed in the suspension.Ginger essential oil microcapsules can achieve a better sustained release effect,releasing 62.26% within 15 days in a simulated food system with high water activity,and the best fitting effect using Peppas model;44.21% within 15 days in a high alcohol simulated food system.The best effect is obtained when the first-level model is used for fitting.And the storage stability was the best at 4?,and 10.44% was released in 90 days.The ginger essential oil microcapsules exhibit the antioxidant ability with slow-release characteristics and the antibacterial ability against Escherichia coli,Staphylococcus aureus and Bacillus subtilis.3.Preparation and Activity Study of Ginger Essential Oil Microcapsule Composite FilmA single factor test was performed through the preparation process of ginger essential oil microcapsule composite film,and the gelatin addition amount was determined to be 6 g / 100 mL of the membrane liquid;the ratio of gelatin to glycerin was 1: 0.3;and the drying condition was 20? for 48 h.Based on this,the effects of different amounts of microcapsules on the mechanical properties and water vapor transmission rate of the microcapsule membrane were determined,and the microcapsule addition amount of the microcapsule membrane was determined to be 1.36 g/100 mL of membrane liquid.It is verified that the microcapsule film has a certain antioxidant capacity,and the antioxidant capacity changes little with time,and can maintain a relatively high antioxidant capacity for a longer time.It is clear that the microcapsule film has the ability to inhibit E.coli,Staphylococcus aureus,and Bacillus subtilis,and the antibacterial ability of the front of the film is significantly greater than the antibacterial ability of the negative.4.Study on Fresh-keeping Effect of Ginger Essential Oil Microcapsule Composite Film on Cold Fresh MeatThe ginger essential oil microcapsule composite film was applied to the preservation of chilled beef,and the effects of the film on the total number of colonies,pH,volatile basic nitrogen,color,mass loss rate and sensory quality of chilled beef during storage were studied.At the same time,compared with the gelatin film contact coverage and ginger essential oil emulsion coating treatment group,the efficacy of the microcapsule film was verified.The results show that the microcapsule film has significant fresh-keeping effects in the above aspects.Overall,it can extend the shelf life of cold-fresh beef by 4-5 days,which has a positive effect on the fresh-keeping of cold-fresh beef.