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Home > Archive>Volume 41, Issue 4, 2022 >. DOI:10.3969/j.issn. 1673-1689.2022.04.010
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Preparation and Properties of Modified Porous Starch Embedded Cinnamon Essential Oil and Sodium Metabisulfite Microcapsules
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(1.School of Food and Wine, Ningxia University, Yinchuan 750021, China;2. Ningxia Haowang Rice Industry Group Co., Ltd.,Yinchuan 750021, China)

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S 511.22

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    Abstract:

    To explore the microencapsulation process of using modified porous starch (MPS) and xanthan gum (XG) as wall materials to embed cinnamon essential oil and sodium metabisulfite. In order to delay the volatilization of cinnamon essential oil (CEO), microcapsules were prepared by freeze-drying, and the microcapsules were characterized and their antibacterial effects were studied. The optimal conditions for preparing cinnamon essential oil and sodium metabisulfite microcapsules are m（MPS）∶m（XG）=20∶1, V （CEO）∶m（MPS）=0.67 mL∶1 g, m（Na2S2O5）∶m（MPS）=1∶100, CEO's the embedding rate is 68.73%, and that of Na2S2O5 is 72.42%. Microcapsules have obvious antibacterial effects on Escherichia coli , Bacillus subtilis , yeast and mold, and the sensitivity index is: mold>yeast> Bacillus subtilis > E.coli . Modified porous starch and xanthan gum as composite wall materials are beneficial to the embedding of microcapsules. Cinnamon essential oil and sodium metabisulfite are prepared into microcapsules to achieve long-term antibacterial effects and broaden its application in the preservation of fruits and vegetables.

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CAO Junying, XU Chao, ZHANG Zhong. Preparation and Properties of Modified Porous Starch Embedded Cinnamon Essential Oil and Sodium Metabisulfite Microcapsules[J]. Journal of Food Science and Biotechnology,2022,41(4).

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  • Online: April 29,2022
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