Comparative study on the different edible coatings loaded with fennel essential oil/β-cyclodextrin microcapsules for blueberry preservation
Xuedong Gu, Juan Li, Yang Lin, Lei Liu, Tong Li, Hailin Zhang, Yu Gao, Xiao Lan
Abstract
Fennel essential oil was encapsulated in β-cyclodextrin to prepare microcapsules (β-CD-FEO). Single-factor experiments and model fitting were used to optimise the microcapsules. When the optimal core/wall material ratio was 10:0.6, encapsulation time set as 90 min, and encapsulation temperature controlled at 60°C, an optimal encapsulation efficiency of 77.05 ± 0.14% can be obtained. Using β-CD-FEO blended with low acyl gellan gum (LA-GG) as main constituents, three-component coating solutions containing sodium alginate (SA), sodium carboxymethyl cellulose (CMC-Na), and konjac glucomannan (KGM) were investigated to evaluate their effect on the preservation of blueberries. Compared with the noncoated sample, coated blueberries showed excellent storage properties, especially KGM/LA-GG/β-CDs-FEO group had the highest sensory evaluation score under 25°C for 8 days. Therefore, KGM/LA-GG/β-CDs-FEO has potential application value in maintaining the quality of blueberries.