Use of Microcapsules of Oregano Essential Oil to Extend the Shelf Life of Strawberries
This work explored the use of microcapsules of natural plant essential oils to increase the shelf life of strawberries during storage.First,antimicrobial tests were performed with selected essential oils to evaluate their antimicrobial capacities against moulds isolated from strawberries.Oregano essential oil was found as strong bioactive agents against moulds from strawberries,whereas cinnamon essential oil had lower antimicrobial properties.Then,microcapsules of oregano essential oil were prepared with oregano essential oil,sodium alginate,Tween 80,and monoglycerides,and their internal structure were observed by SEM,and their oils contain were tested by UV-visible spectrophotometer inspection.Different amounts of microcapsules of oregano essential oil were wrapped into small polypropylene non-woven package,and they were pasted on the internal of corrugated boxes.Finally,freshly picked strawberries were put into corrugated boxes and stored at room temperature (from 16℃ to 18℃) for 4 days.The results showed that the use of microcapsules of oregano essential oil could effectively inhibit the decay of strawberries,maintain their quality,and extend their shelf life.Strawberries presented the best quality when the amount of microcapsules arrived at 0.828 grams per 500 grams of strawberries.
Oregano essential oil Microcapsule Strawberry Shelf life
LIU Guangfa WANG Jianqing ZHAO Yazhu
College of Packaging and Printing Engineering, Tianjin University of Science & Technology, China Tianjin Tingzheng Printing & Packaging Material CO.,LTD, China
国际会议
the 2nd China Academic Conference on Printing and Packaging (2012第二届中国印刷与包装学术会议(CACPP 2012))
北京
英文
422-425
2012-10-19（万方平台首次上网日期，不代表论文的发表时间）