Peng C, Zhao SQ, Zhang J, Huang GY, Chen LY, Zhao FY
Food Chemistry, 2014
ABSTRACT:
In this study, the essential oil from mustard seed was isolated by simultaneous steam distillation and extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS). Fourteen components were identified in the mustard seed essential oil with allyl isothiocyanate being the main component (71.06%). The essential oil has a broad-spectrum antimicrobial activity with inhibition zones and MIC values in the range of 9.68-15.57mm and 128-512μg/mL respectively. The essential oil was subsequently encapsulated in complex coacervation microcapsules with genipin, a natural water-soluble cross-linker. The optimum parameters for the hardening effectiveness of the genipin-hardened essential oil microcapsules were 8h at 40°C and pH 10.0 with a genipin concentration of 0.075g/g gelatin. The genipin-hardened microcapsules had a particle size of mainly 5-10μm and strong chemistry stability which is potential for its application in food preservation.
CITATION:
Peng C, Zhao SQ, Zhang J, et al. Chemical composition, antimicrobial property and microencapsulation of Mustard (Sinapis alba) seed essential oil by complex coacervation. Food Chem. 2014;165:560-568.
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