Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films

Foods

卷:10

Qing-Yu Yu¹  Hua-Hua Wang²  Zhou-Yong Dong²  Tie-Hua Zhang²  Meng-Yao Li² 

[1]College of Biological and Agricultural Engineering, Jilin University, Changchun 130062, China

[2]|College of Food Science and Engineering, Jilin University, Changchun 130062, China

关键词: microcapsule;    edible film;    ginger essential oil;    gelatin;    functional components;   

DOI  :  10.3390/foods10102268

来源: DOAJ

【 摘 要 】

New food packaging has shown research significance in the face of increasing demand for high-quality foods and growing attention paid to food safety. In this study, ginger essential oil microcapsule composite films were prepared by combining microcapsules prepared by a complex coacervation method with gelatin films, and the mechanical properties and active functions of the composite films were analyzed. Fourier-transform infrared spectroscopy and differential scanning calorimetry confirmed the successful encapsulation of ginger essential oil. The scanning electron microscopy of the composite films showed the microcapsules and gelatin film matrix were highly compatible. During the entire storage period, the antioxidant capacity of the ginger essential oil microcapsule films weakened more slowly than ginger essential oil microcapsules and could be maintained at a relatively high level for a long time. The microcapsule films had excellent inhibitory effects on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. Therefore, the direct addition of microcapsules to a film matrix can broaden the application range of microcapsules and increase the duration of the release of active ingredients. Ginger essential oil microcapsule films are potential biodegradable food packaging films with long-lasting activity.

【 授权许可】

Unknown