We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Preparation of Humidity-Responsive Cinnamon Essential Oil Nanomicelles and its Effect on Postharvest Quality of Strawberries.
- Authors
Luo, Yali; Su, Jingyi; Guo, Shuangfeng; Cao, Zhaoxin; Liu, Zhiming; Wu, Shang; Mao, Yueyang; Zheng, Yan; Shen, Wen; Li, Tingting; Ge, Xuemei
- Abstract
Biodegradable materials have attracted considerable attention to be applied in maintaining food quality and safety due to their ability of a sustained release of antimicrobial agents. In this study, cinnamon essential oil (CEO) loaded poly (ethylene glycol)-poly (ε-caprolactone) (PEG-PCL) micelles (CEO-micelles) were prepared for humidity-controlled CEO release and preservation of strawberry quality. The CEO-micelles with spherical shape and uniform size were obtained, and a high encapsulation rate (92.00 ± 1.77%) of CEO was achieved. X-ray diffraction demonstrated that the CEO was successfully encapsulated in PEG-PCL micelles. The release rate could be controlled by adjusting the relative humidity (RH) and 75% RH was favorable for CEO release from micelles (with 72% total amount release in 7 days). The encapsulation of CEO with high concentrations in PEG-PCL micelles reduced the cytotoxicity. Additionally, CEO-micelles exhibited high antifungal activity against Botrytis cinerea, the main pathogenic fungus of strawberry. Finally, the application of CEO-micelles to the preservation of strawberries had a positive effect on changes in decay rate, weight loss, firmness, color, and total soluble solids. These findings suggested that the CEO-micelles could be fabricated to humidity responsible nano-vesicles for preservation of fruit or vegetable with controllable release profile.
- Subjects
ESSENTIAL oils; CINNAMON; STRAWBERRIES; BIODEGRADABLE materials; PRESERVATION of fruit; ETHYLENE glycol
- Publication
Food & Bioprocess Technology, 2022, Vol 15, Issue 12, p2723
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-022-02906-0