Preparation And Characterization Of P-anisaldehyde/?-cyclodextrin Inclusion Complexes And Its Application In Strawberry Preservation

With the increasing concern about environmental and food safety issues,edible and environmentally friendly materials are gradually becoming a research hotspot.In order to develop a green formulation that can be used for food preservation,we prepared p-anisaldehyde(PAA)/?-cyclodextrin(?-CD)inclusion complexes by microwave/ ultrasonic assisted co-precipitation method,and their physical properties including moisture content,bulk density,hygroscopicity,encapsulation rate(EE)and loading rate(LC)were determined.SEM,particle size analysis,Fourier transform infrared spectroscopy(FT-IR),X-ray diffraction(XRD),thermogravimetric analysis(TGA),differential thermal analysis(DTA)and fluorescence spectroscopy were used to characterize the prepared inclusions materialistically.The PAA/?-CD inclusion complexes have a regular rhombus shape with no obvious cracks or pores on the surface,and the average particle size of D3,2 is 8.81±0.21 ?m and D4,3 is 21.28±1.36?m,which are significantly smaller than that of ?-CD powder.molecule(PAA)substitution for the high enthalpy water molecule in the ?-CD cavity.the results of TGA and DTA analysis showed that the thermal stability of PAA was significantly improved due to the interaction between the guest molecule and the ?-CD cavity.the results of XRD indicated that new peaks appeared in the PAA/?-CD inclusion complexes due to the change of the ?-CD molecular structure from cage to layer type.The fluorescence absorption spectra of PAA showed that the addition of ?-CD to the PAA solution significantly increased the fluorescence intensity,which also indicated the formation of a stable inclusion complex between PAA and ?-CD.The results of storage stability,antioxidant activity and antibacterial activity of the PAA/?-CD inclusion complexes showed that storage at a relative humidity of less than 27% and a temperature of 25°C,based on the ?-CD The PAA/?-CD inclusion complexes began to show stronger DPPH scavenging(antioxidant activity)than pure PAA when the concentration exceeded 4 ?L/m L.In the in vitro bacterial inhibition experiments,the PAA/?-CD inclusion complexes showed high stability against Aspergillus niger,Penicillium Penicillium and Rhizopus were inhibited with the same effect as pure PAA.In the in vivo fruit experiment,PAA/?-CD inclusion complexes could effectively control postharvest diseases of strawberry fruits,and significantly reduced the rate and degree of spoilage.Meanwhile,the PAA/?-CD inclusion complexes did not significantly affect the quality index of strawberry fruits.There was no significant difference in weight loss,hardness and soluble solids content of the strawberry fruits treated with the inclusions fumigation compared to the untreated group(p<0.05).The results of the sensory evaluation experiments also confirmed that there were no significant differences in appearance,color,texture,flavor and overall acceptability between the treated and untreated fruits(p<0.05).In conclusion,the PAA/?-CD inclusion complexes prepared in this study has good stability,slow-release properties,antioxidant activity and antibacterial activity,and is expected to be a natural,safe,non-toxic and biodegradable food preservation agent product.