Preparation and Properties of Modified Porous Starch Embedded Cinnamon Essential Oil and Sodium Metabisulfite Microcapsules

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.