Antimicrobial Efficacy of Liposome-Encapsulated Citral and Its Effect on the Shelf Life of Shatangju Mandarin
Peizhou Chen, Christopher Ference, Xiuxiu Sun, Ying Lin, Lianjiang Tan, Tian Zhong
Abstract
Liposome-encapsulated citral was prepared by means of a hot homogenization method. The microstructure, particle size, and zeta potential of the capsules were analyzed by transmission electron microscope and dynamic light scattering, respectively, in which the results showed a good dispersion stability of the citral-loaded liposome. In vitro tests showed that liposome-encapsulated citral significantly (P < 0.05) reduced the populations of Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Penicillium italicum more than free citral. In vivo tests conducted on fresh Shatangju mandarin showed that liposome-encapsulated citral-treated fruit exhibited a decay incidence of 56.67%, which is 42.04% lower than free citral-treated fruit (97.78%) after 26 days of storage at 25°C and 60 to 70% relative humidity. Additionally, fruit treated with citral-loaded liposome significantly reduced weight loss and viable yeast and mold during storage. In summary, liposome-encapsulated citral could be an effective antimicrobial agent to extend the shelf life of the Shatangju mandarin. Liposome-encapsulated citral with good dispersion stability was prepared. Liposome-encapsulated citral showed better antimicrobial activity than free citral. Decay incidence of mandarin was reduced notably by liposome-encapsulated citral.