Preparation, Characterization, and Application of Modified Starch/Chitosan/Sweet Orange Oil Microcapsules.

ABSTRACT: Aquatic products have an important role in global agriculture, but the challenges associated with preservation have limited their marketability. Essential oil (EO), such as sweet orange oil (SOEO), has been widely used for preservation due to its excellent antibacterial ability. However, the volatilization of EO limits its application in food preservation. In this study, SOEO was extracted from sweet orange peel by steam distillation and then stored in microcapsules. The components of the microcapsules were as follows: the porous starch was chosen as an adsorbed substrate to store SOEO (PS/SOEO), and sodium alginate (SA) and chitosan (CMCS) were used as shell material to delay the volatilization of SOEO using the sharp pore coagulation method. Our results showed that the main antibacterial

SUBMITTER: Qiu L 

PROVIDER: S-EPMC9368646 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature