Application of starch microcapsules containing essential oil in food preservation

References

• Abel, G., F. R. Javiera, and M. Joseph. 2011. The antimicrobial activity of microencapsulated thymol and carvacrol. International Journal of Food Microbiology 146(2):144–50.
   PubMed Web of Science ®Google Scholar
• Ahn, J. H., Y. P. Kim, E. M. Seo, Y. K. Choi, and H. S. Kim. 2008. Antioxidant effect of natural plant extracts on the microencapsulated high oleic sunflower oil. Journal of Food Engineering 84(2):327–34.
   Web of Science ®Google Scholar
• Arvisenet, G., A. Voilley, and N. Cayot. 2002. Retention of aroma compounds in starch matrices: Competition between aroma compounds towards amylose and amylopectin. Journal of Agricultural and Food Chemistry 50:7345–9.
   PubMed Web of Science ®Google Scholar
• Artiga-Artigas, M., A. Acevedo-Fani, and O. Martín-Belloso. 2017. Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber. Food Control 76:1–12.
   Web of Science ®Google Scholar
• Almeida, A. P., S. Rodríguez-Rojo, A. T. Serra, H. Vila-Real, A. L. Simplicio, I. Delgadilho, and C. M. Duarte. 2013. Microencapsulation of oregano essential oil in starch-based materials using supercritical fluid technology. Innovative Food Science and Emerging Technologies 20:140–45.
   Web of Science ®Google Scholar
• Alotaibi, S., and R. Tahergorabi. 2018. Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage. LWT-Food Science and Technology 88:203–09.
   Web of Science ®Google Scholar
• Bakkali, F., S. Averbeck, D. Averbeck, and M. Idaomar. 2008. Biological effects of essential oils-a review. Food and Chemical Toxicology 46:446–75.
   PubMed Web of Science ®Google Scholar
• Banerjee, S., P. Chattopadhyay, A. Ghosh, D. Goyary, S. Karmakar, and V. Veer. 2013. Influence of process variables on essential oil microcapsule properties by carbohydrate polymer–protein blends. Carbohydrate Polymers 93(2):691–7.
   PubMed Web of Science ®Google Scholar
• Belingheri, C., B. Giussani, M. T. Rodriguez-Estrada, A. Ferrillo, and E. Vittadini. 2015. Oxidative stability of high-oleic sunflower oil in a porous starch carrier. Food Chemistry 166:346–51.
   PubMed Web of Science ®Google Scholar
• Biliaderis, C. G., and H. D. Senevirante. 1990. On the supermolecular structure and metastability of glycerol monostearate-amylose complex. Carbohydrate Polymers 13:185–206.
   Web of Science ®Google Scholar
• Buranasuksombat, U., Y. J. Kwon, M. Turner, and B. Bhandari. 2013. Influence of emulsion droplet size on antimicrobial properties. Food Science and Biotechnology 20:793–800.
   Web of Science ®Google Scholar
• Burt, S. 2004. Essential oils: their antibacterial properties and potential applications in foods–a review. International Journal of Food Microbiology 94:223–53.
   PubMed Web of Science ®Google Scholar
• Botelho, L. N. S., D. A. Rocha, M. A. Braga, A. Silva, and C. M. P. de Abreu. 2016. Quality of guava cv. ‘Pedro Sato’ treated with cassava starch and cinnamon essential oil. Scientia Horticulturae 209:214–20.
   Web of Science ®Google Scholar
• Campelo, P. H., E. L. do Carmo, R. D. Zacarias, M. I. Yoshida, V. P. Ferraz, R. V. de Barros Fernandes, and S. V. Borges. 2017. Effect of dextrose equivalent on physical and chemical properties of lime essential oil microparticles. Industrial Crops and Products 102:105–14.
   Web of Science ®Google Scholar
• Chang, Y., L. McLandsborough, and D. J. McClements. 2015. Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: essential oil (thyme oil) and cationic surfactant (lauric arginate). Food Chemical 172:298–304.
   PubMed Web of Science ®Google Scholar
• Chen, L., R. Li, Z. T. Jiang, and J. Tan. 2013. Comparative study on properties of the microencapsule of perilla oil entrapped with different microencapsulation methods. Food industry Science and Technology 25(20):176–82.
   Google Scholar
• Cheng, J. H., H. X. Chen, P. Zhang, and H. S. Zheng. 2014. Chitosan coated Patchouli essential oil microcapsule preparation and characterization. Fragrance Flavor and Cosmetic 85(6):17–22.
   Google Scholar
• Condepetit, B., F. Escher, and J. Nuessli. 2006. Structural features of starch-flavor complexation in food model systems. Trends in Food Science & Technology 17(5):227–35.
   Web of Science ®Google Scholar
• da Costa, S. B., C. Duarte, A. I. Bourbon, A. C. Pinheiro, A. T. Serra, M. M. Martins, and M. L. B. da Costa. 2012. Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil. Journal of Food Engineering 110(2):190–99.
   Web of Science ®Google Scholar
• de Barros Fernandes, R. V., S. V. Borges, and D. A. Botrel. 2014. Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil. Carbohydrate Polymer 101:524–32.
   PubMed Web of Science ®Google Scholar
• Deng, J, W. Li, J. Zhang, and M. J. Liu. 2017. The research method of ASLT compound essential oil microcapsule for rice preservation effect. Modern Food Science and Technology 33(3):196–202.
   Google Scholar
• Donsì, F., M. Annunziata, M. Sessa, and G. Ferrari. 2011 Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. Lebensmittel-Wissenschaft & Technologie 44:1908–14.
   Web of Science ®Google Scholar
• Donsì, F., M. Annunziata, M. Vincensi, and G. Ferrari. 2012. Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier. Journal of Biotechnology 159:342–50.
   PubMed Web of Science ®Google Scholar
• Donsì, F., and G. Ferrari. 2016. Essential oil nanoemulsions as antimicrobial agents in food. Journal of Biotechnology 233:106–20.
   PubMed Web of Science ®Google Scholar
• Dong, H., Q. Zhang, L. Li, J. Liu, L. Shen, H. Li, and W. Qin. 2015. Antioxidant activity and chemical compositions of essential oil and ethanol extract of Chuanminshen violaceum. Industrial Crops and Products 76:290–7.
   Web of Science ®Google Scholar
• Dima, C., and S. Dima. 2015. Essential oils in foods: extraction, stabilization, and toxicity. Current Opinion in Food Science 5:29–35.
   Web of Science ®Google Scholar
• Dima, C., L. Patrascu, A. Cantaragiu, P. Alexe Dima. 2016. The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L. essential oil from chitosan/alginate/inulin microcapsules. Food Chemistry 195:39–48.
   PubMed Web of Science ®Google Scholar
• Ebrahimi, S. N., J. Hadian, M. H. Mirjalili, A. Sonboli, and M. Yousefzadi. 2008. Essential oil composition and antibacterial activity of Thymus caramanicus at different phenological stages. Food Chemistry 110(4):927–31.
   PubMed Web of Science ®Google Scholar
• Fei, G. Q., X. H. Li, X. B. Ning, Y. S. Wang, C. J. Chen, and Q. Zhang. 2012. Microcapsule technology in the food industry. Food and Food Industry 19(2):34–8.
   Google Scholar
• Gao, K., X. J. Liu, X. Liu, and Y. M. Gao. 2015. Study on the properties of clove essential oil microcapsules with different wall materials. Food Industry 36(2):58–61.
   Google Scholar
• Godet, M. C., V. Tran, M. M. Delage, and A. Bule´on. 1993. Molecular modeling of the specific interactions involved in the amylose complexation by fatty acids. International Journal of Biological Macromolecules 15:11–16.
   PubMed Web of Science ®Google Scholar
• Goni, P., P. López, C. Sánchez, R. Gómez-Lus, R. Becerril, and C. Nerín. 2009. Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food Chemistry 116(4):982–9.
   Web of Science ®Google Scholar
• Gökmen, V., B. A. Mogol, R. B. Lumaga, V. Fogliano, Z. Kaplun, and E. Shimoni. 2011. Development of functional bread containing nanoencapsulated omega-3 fatty acids. Journal of Food Engineering 105(4):585–91.
   Web of Science ®Google Scholar
• Hemamalini, T., and V. R. G. Dev. 2017. Comprehensive review on electrospinning of starch polymer for biomedical applications. International Journal of Biological Macromolecules 106(4):712–8.
   PubMedGoogle Scholar
• Heinemann, C., F. Escher, and B. Conde-Petit. 2003. Structural features of starch inclusion complexes in aqueous potato starch dispersions: The role of amylose and amylopectin. Carbohydrate Polymers 51:159–68.
   Web of Science ®Google Scholar
• Hosseinnia, M., M. A. Khaledabad, and H. Almasi. 2017. Optimization of Ziziphora clinopodiodes essential oil microencapsulation by whey protein isolate and pectin: A comparative study. International Journal of Biological Macromolecules 101:958–66.
   PubMed Web of Science ®Google Scholar
• Huang, J., L. Shen, Y. Bai, and W. F. Chen. 2016. The self-assembly preparation of thyme oil microcapsule optimization. Food Science 37(2):51–57.
   Google Scholar
• Huang, S. Z., J. P. Hu, and L. Zhu. 2017. The essential oil of Artemisia/hydroxypropyl beta cyclodextrin inclusion compound and preparation of sustained-release antibacterial properties. Food Industry 63(10):98–101.
   Google Scholar
• Isman, M. B. 2000. Plant essential oils for pest and disease management. Crop Protection 19(8-10):603–8.
   Web of Science ®Google Scholar
• Jiang, T., C. Wu, Y. Gao, W. Zhu, L. Wan, Z. Wang, and S. Wang. 2014. Preparation of novel porous starch microsphere foam for loading and release of poorly water soluble drug. Drug Development and Industrial Pharmacy 40(2):252–9.
   PubMed Web of Science ®Google Scholar
• Jouquand, C., V. Ducret, and P. Le Bail. 2006. Formation of amylose complexes with C6-aroma compounds in starch dispersions and its impact on retention. Food Chemistry 96:461–70.
   Web of Science ®Google Scholar
• Ju, J., C. Wang, Y. Qiao, D. Li, and W. Li. 2017. Effects of tea polyphenol combined with nisin on the quality of weever (Lateolabrax japonicus) in the initial stage of fresh-frozen or chilled storage state. Journal of Aquatic Food Product Technology 10:1–10.
   Google Scholar
• Ju, J., X. Xu, Y. Xie, Y. Guo, Y. Cheng, H. Qian, and W. Yao. 2018. Inhibitory effects of cinnamon and clove essential oils on mold growth on baked foods. Food Chemistry 240:850–5.
   PubMed Web of Science ®Google Scholar
• Kong, J., Y. F. Xie, Y. H. Guo, Y. L. Cheng, H. Qian, and W. R. Yao. 2016. Biocontrol of postharvest fungal decay of tomatoes with a combination of thymol and salicylic acid screening from 11 natural agents. LWT-Food Science and Technology 72:215–22.
   Web of Science ®Google Scholar
• Kujur, A., S. Kiran, N. K. Dubey, and B. Prakash. 2017. Microencapsulation of Gaultheria procumbens essential oil using chitosan-cinnamic acid microgel: Improvement of antimicrobial activity, stability and mode of action. LWT-Food Science and Technology 86:132–8.
   Web of Science ®Google Scholar
• Liu, W. L. 2014. Complex condensation and characterization of lavender essential oil microcapsules. Shanghai Institute of Technology, Shanghai, China.
   Google Scholar
• Li, Y., C. Wu, T. Wu, L. Wang, S. Chen, T. Ding, and Y. Hu. 2018. Preparation and characterization of citrus essential oils loaded in chitosan microcapsules by using different emulsifiers. Journal of Food Engineering 217:108–14.
   Web of Science ®Google Scholar
• Li, H., Y. Cui, H. Wang, Y. Zhu, and B. Wang. 2017. Preparation and application of polysulfone microcapsules containing tung oil in self-healing and self-lubricating epoxy coating. Colloids and Surfaces A: Physicochemical and Engineering Aspects 518:181–7.
   Web of Science ®Google Scholar
• Li, X. C., Y. T. Wu, D. F. Zhang, Y. K. Xing, Y. Meng, and L. Ma. 2016. Influence of microcapsule preservatives containing cinnamon oil on soybean quality during storage. Food Industry 34(9):4–7.
   Google Scholar
• Liu, X. J., K. Guang, Y. M. Gong, X. L. Hong, X. Li, and X. Li. 2015. Clove essential oil microcapsules in the food mildew preservation. Food Industry 36(5):156–60.
   Google Scholar
• Li, S. Y., X. K. Li, and H. Zhang. 2015. Preparation of garlic oil microcapsules and its storage stability. Chinese Condiments 40(2):40–43.
   Google Scholar
• Li, W. R., Q. L. Shi, X. B. Xie, and S. S. Duan. 2016. Progress on the antimicrobial properties of essential oils. Journal of Microbiology 43(6):1339–44.
   Google Scholar
• Li, W. R., Q. S. Shi, and C. Y. Mo. 2013. Chemical composition and antimicrobial activity of several typical essential oils. Microbiology China 40(11):2128–37.
   Google Scholar
• Liu, X. S., F. Zhang, M. Huang, X. J. Chen, and T. Zhao. 2009. Preparation of microencapsulated powder prickly ash essential oil with porous starch. Modern Food Science and Technology 25(4):408–10.
   Google Scholar
• Lin, Q., R. Liang, F. Zhong, A. Ye, and H. Singh. 2017. Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions. Food Hydrocolloids. 77(6):30–39.
   Google Scholar
• Lu, Y. X., Y. Q. Tian, H. Q. Liu, A. Zhang, and L. Xu. 2016. Preparation of oregano essential oil/beta-cyclodextrin microcapsule and its antimicrobial activity. Packaging Engineering 37(5):84–8.
   Google Scholar
• Lucera, A., C. Costa, A. Conte, and M. A. Del Nobile. 2012. Food applications of natural antimicrobial compounds. Frontiers in Microbiology. 3:66–9.
   PubMedGoogle Scholar
• Marefati, A., M. Bertrand, M. Sjöö, P. Dejmek, and M. Rayner. 2017. Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization. Food Hydrocolloids 63:309–20.
   Web of Science ®Google Scholar
• Majeed, H., F. Liu, J. Hategekimana, H. R. Sharif, J. Qi, B. Ali, Y. Y. Bian, and F. Zhong. 2016. Bactericidal action mechanism of negatively charged food grade clove oil nanoemulsions. Food Chemistry 197:75–83.
   PubMed Web of Science ®Google Scholar
• Moghimi, R., L. Ghaderi, H. Rafati, A. Aliahmadi, and D. J. Mcclements. 2016. Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli. Food Chemistry 194:410–5.
   PubMed Web of Science ®Google Scholar
• Munhuweyi, K., O. J. Caleb, A. J. van Reenen, and U. L. Opara. 2018. Physical and antifungal properties of β-cyclodextrin microcapsules and nanofibre films containing cinnamon and oregano essential oils. LWT-Food Science and Technology 87:413–22.
   Web of Science ®Google Scholar
• Noppakundilograt, S., P. Piboon, W. Graisuwan, R. Nuisin, and S. Kiatkamjornwong. 2015. Encapsulated eucalyptus oil in ionically cross-linked alginate microcapsules and its controlled release. Carbohydrate Polymers 131: 23–33.
   PubMed Web of Science ®Google Scholar
• Pasqua, L., F. Testa, and R. Aiello. 2005. Interfacial polycondensation of mesoporous silica particles at the nanometer scale. Studies in Surface Science and Catalysis 158:557–64.
   Google Scholar
• Qiu, C., R. Chang, J. Yang, S. Ge, L. Xiong, M. Zhao, and Q. Sun 2017. Preparation and characterization of essential oil-loaded starch nanoparticles formed by short glucan chains. Food Chemistry 221(70):1426–33.
   PubMedGoogle Scholar
• Rezaei, F., and Y. Shahbazi. 2018. Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film. LWT-Food Science and Technology 87:122–33.
   Web of Science ®Google Scholar
• Rutschmann, M. A., and J. Solms. 1990. Formation of inclusion complexes of starch with different organic compounds. II. Study of ligand binding in binary model systems with decanal, 1-naphtol, monostearate and monopalmitate. Lebensmittel- Wissenschaft und -Technologie 23:70–79.
   Google Scholar
• Salvia-Trujillo, L., M. A. Rojas-Grau, R. Soliva-Fortuny, and O. Martin-Belloso. 2014. Formulation of antimicrobial edible nanoemulsions with pseudo-ternary phase experimental design. Food and Bioprocess Technology 7:3022–32.
   Web of Science ®Google Scholar
• Seow, Y. X., C. R. Yeo, H. L. Chung, and H. G. Yuk. 2014. Plant essential oils as active antimicrobial agents. Critical Reviews in Food Science and Nutrition 54:625–44.
   PubMed Web of Science ®Google Scholar
• Sharif, H. R., H. D. Goff, H. Majeed, M. Shamoon, F. Liu, J. Nsor-Atindana, and F. Zhong. 2017. Physicochemical properties of β-carotene and eugenol co-encapsulated flax seed oil powders using OSA starches as wall material. Food Hydrocolloids 73:274–83.
   Web of Science ®Google Scholar
• Sheng, Z. H., J. P. Hu, and L. Zhu. 2017. The essential oil of Artemisia/cyclodextrin inclusion compound and preparation of sustained-release antibacterial properties. Food Industry 77(10):98–101.
   Google Scholar
• Souza, A. C., G. E. O. Goto, J. A. Mainardi, A. C. V. Coelho, and C. C. Tadini. 2013. Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties. LLWT-Food Science and Technology 54(2):346–52.
   Web of Science ®Google Scholar
• Sotelo-Boyás, M., Z. Correa-Pacheco, S. Bautista-Baños, and Y. G. y Gómez. 2017. Release study and inhibitory activity of thyme essential oil-loaded chitosan nanoparticles and nanocapsules against foodborne bacteria. International Journal of Biological Macromolecules 103: 409–14.
   PubMed Web of Science ®Google Scholar
• Tian, Y. Q. L. Y. X., W. Zhang, and Y. P. Wang. 2016. Oregano essential oil microcapsule was buried process and antibacterial effect. Packaging Engineering 17:22.
   Google Scholar
• Wang, Y. F., J. J. Shao, Z. L. Wang, and Z. X. Lu. 2012a. Study of allicin microcapsules in β-cyclodextrin and porous starch mixture. Food Research International 49(2):641–47.
   Web of Science ®Google Scholar
• Wang, Y., H. Ye, C. Zhou, F. Lv, X. Bie, and Z. Lu. 2012c. Study on the spray-drying encapsulation of lutein in the porous starch and gelatin mixture. European Food Research & Technology 234(1):157–63
   Web of Science ®Google Scholar
• Wang, N., J. Q. Wang, Y. F. Wang, and H. Ding. 2016a. Preparation of sodium alginate/porous starch oreoil microcapsules. Food Science and Technology 9:037.
   Google Scholar
• Wang, N., J. Q. Wang, Y. F. Wang, and H. Ding. 2016b. Preparation of porous starch microcapsules containing oregano oil. Food Science and Technology 9:037–9.
   Google Scholar
• Wang, Y. F., J. X. Jia, Y. Q. Tian, X. Shu, X. J. Ren, Y. Guan, and Z. Y. Yan. 2017. Antifungal effects of clove oil microcapsule on meat products. LWT-Food Science and Technology 89:604–9.
   Web of Science ®Google Scholar
• Wang, Y. Y., G. Y. Ren, and L. Yang. 2017. Optimization and quality of onion essential oil microencapsulation technology. Food Science 44(35):10–12.
   Google Scholar
• Wang, Y. F., J. X. Jia, Y. Q. Tian, X. Shu, X. J. Ren, Y. Guan, and Z. Y. Yan. 2018. Antifungal effects of clove oil microcapsule on meat products. LWT-Food Science and Technology 89:604–9.
   Web of Science ®Google Scholar
• Wulff, G., G. Avgenaki, and M. S. P. Guzmann. 2005. Molecular encapsulation of flavours as helical inclusion complexes of amylose. Journal of Cereal Science 41:239–49.
   Web of Science ®Google Scholar
• Wulff, G., A. Steinert, and O. Höller. 1998. Modification of amylose and investigation of its inclusion behavior. Carbohydrate Research 307:19–31.
   Web of Science ®Google Scholar
• Xue, J., P. Michael Davidson, and Q. Zhong. 2015. Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin. International Journal of Food Microbiology 210:1–8.
   PubMed Web of Science ®Google Scholar
• Yang, Y., and L. J. Huang. 2013. Preparation of modified starch and application of research progress. Food Industry Science and Technology 34(20):381–5.
   Google Scholar
• Yao, W. R., and H. Y. Yao. 2005. Adsorption characteristics of porous starch and its application. Grain Feed Ind 82(1):22–24.
   Google Scholar
• Ye, F., M. Miao, K. Lu, B. Jiang, X. Li, and S. W. Cui. 2017. Structure and physicochemical properties for modified starch-based nanoparticle from different maize varieties. Food Hydrocolloids 67:37–44.
   Web of Science ®Google Scholar
• Yousuf, B., and A. K. Srivastava. 2017. Flaxseed gum in combination with lemongrass essential oil as an effective edible coating for ready-to-eat pomegranate arils. International Journal of Biological Macromolecules 104:1030–8.
   PubMed Web of Science ®Google Scholar
• Zhang, B., D. Cui, M. Liu, H. Gong, Y. Huang, and F. Han. 2012. Corn porous starch: Preparation, characterization and adsorption property. International Journal of Biological Macromolecules 50(1):250–6.
   PubMed Web of Science ®Google Scholar
• Zhang, L., Z. Yang, J. Wei, P. Su, D. Chen, W. Pan, and J. Tang. 2017. Contrastive analysis of chemical composition of essential oil from twelve Curcuma species distributed in China. Industrial Crops and Products 108:17–25.
   Web of Science ®Google Scholar
• Zhang, Y., and X. X. Su. 2014. Study on the adsorption of cross-linked β-cyclodextrin-soluble starch microspheres on Jasmine flavor. China Adhesives 23(10):23–7.
   Google Scholar
• Zhou, D., Y. Pan, J. Ye, J. Jia, J. Ma, and F. Ge. 2017. Preparation of walnut oil microcapsules employing soybean protein isolate and maltodextrin with enhanced oxidation stability of walnut oil. LWT-Food Science and Technology 83:292–7.
   Web of Science ®Google Scholar
• Zhu, H. M., J. W. Tian, Y. J. Zhang, F. Xu, and Z. Chu. 2017. Flavor quality analysis of vanilla essential oil microcapsules prepared from jackfruit seed starch. Food Science and Technology 22:050.
   Google Scholar
• Zhu, H., Y. Zhang, J. Tian, and Z. Chu. 2018. Effect of a new shell material—Jackfruit seed starch on novel flavor microcapsules containing vanilla oil. Industrial Crops and Products 112:47–52.
   Web of Science ®Google Scholar