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Critical Reviews in Food Science and Nutrition Volume 60, 2020 - Issue 17
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Application of starch microcapsules containing essential oil in food preservation

Jian JuState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; ;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; ;Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
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Yunfei XieState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; ;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; ;Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, ChinaCorrespondence[email protected]
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Yahui GuoState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; ;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; ;Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
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Yuliang ChengState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; ;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; ;Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
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He QianState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; ;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; ;Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
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Weirong YaoState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; ;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; ;Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
Pages 2825-2836 | Published online: 30 Dec 2018
 
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Abstract

Consumers' pursuit to a healthy lifestyle has promoted people to develop new technologies that can prolong the shelf life of food without the use of preservatives. Compared with other types of preservation, edible microcapsules containing essential oils (EOs) are becoming more and more popular especially the starch microcapsules containing essential oil (EOs-starch microcapsules) because of their environmentally friendly, healthier characteristics and the ability to carry active ingredients. In addition, the EOs-starch microcapsules can also reduce the flavor influence and prolong the action time of essential oil on food through its slow release effect, which can promote the use of EOs in food. Understanding the different collocation of edible starch microcapsules and EOs and the related antibacterial mechanism will be more effective and targeted to promote the application of EOs in the real food system. The review focus on the contribution of EOs-starch microcapsules to prolong the shelf life of food products, (1) binding characteristics of EOs-starch microcapsules were analyzed, (2) systematically summarizing the main materials and methods for preparing the EOs-microcapsules, (3) specifically addressing the action mechanisms of EOs-starch microcapsules on microorganism, (4) discussing the applications of EOs-starch microcapsules in specific food.

Acknowledgments

The work described in this article is supported by the National Key Technology R&D Program in the 12th Five-Year Plan of China (No. 2015BAD16B01), Forestry science and technology innovation and extension project of Jiangsu Province (No.LYKJ[2017]26), Science and Technology Plan of Ningbo city (2017C10068), Changzhou Technology Supporting Plan (CE20172002) and Policies to guide class plan (cooperative) in Jiangsu Province (BY2016022-01).

Disclosure statement

The authors declare no competing interests.

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