Preparation of Tea Tree Oil Microcapsules and Their Effects on Strawberry Preservation During Storage
This study used an embedding technique to prepare microcapsules with tea tree oil as the core material and a composite of β-cyclodextrin and nano-montmorillonite as the wall material. The prepared microcapsules were analyzed for their morphological characteristics, thermal stability, and major compo...
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MDPI AG
2025-04-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/11/4/389 |
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| author | Yan-Li Han Cen Chen Yuan-Yue Wu Yu-Meng Yan Meng-Ying Wang Yang Xiang Dao-Yu Wei Zhi-Hang Hu Jing Zhuang Ai-Sheng Xiong Yuan-Hua Wang |
| author_facet | Yan-Li Han Cen Chen Yuan-Yue Wu Yu-Meng Yan Meng-Ying Wang Yang Xiang Dao-Yu Wei Zhi-Hang Hu Jing Zhuang Ai-Sheng Xiong Yuan-Hua Wang |
| author_sort | Yan-Li Han |
| collection | DOAJ |
| description | This study used an embedding technique to prepare microcapsules with tea tree oil as the core material and a composite of β-cyclodextrin and nano-montmorillonite as the wall material. The prepared microcapsules were analyzed for their morphological characteristics, thermal stability, and major components. Additionally, the microcapsules’ effect on the quality of and active substances contained in refrigerated strawberries was investigated. The results revealed that the optimal preparation conditions for the microcapsules were a montmorillonite addition of 2% (<i>m</i>/<i>v</i>), a core-to-wall ratio of 1:12 (<i>m</i>/<i>m</i>), an encapsulation temperature of 70 °C, and an encapsulation time of 90 min. Under these conditions, the microcapsules achieved an encapsulation efficiency of 77.67%. The capsules emitted a noticeable aroma of tea tree oil, and their primary components, specifically terpinen-4-ol, 1,8-cineole, p-cymene, and terpinolene, were consistent with those of tea tree oil. The release rate of the microcapsules at 60 °C and 90 °C was significantly lower than that of liquid tea tree oil (<i>p</i> < 0.05). A suitable treatment with tea tree oil microcapsules preserved the appearance and quality of the strawberries, inhibited spoilage during refrigeration, reduced weight loss, maintained firmness, delayed declines in soluble solid contents and acidity in later storage stages, and enhanced the activity of the superoxide dismutase, catalase, and ascorbate peroxidase. The prepared microcapsules also suppressed increases in anthocyanins and inhibited the further maturation of the stored strawberries. The optimal preservative effect was achieved with the placement of 5.0 g of tea tree oil microcapsules per 1.2 L of storage space. |
| format | Article |
| id | doaj-art-bb22d6cc7f6b4cbba32ada808772fc9d |
| institution | OA Journals |
| issn | 2311-7524 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj-art-bb22d6cc7f6b4cbba32ada808772fc9d2025-08-20T02:28:14ZengMDPI AGHorticulturae2311-75242025-04-0111438910.3390/horticulturae11040389Preparation of Tea Tree Oil Microcapsules and Their Effects on Strawberry Preservation During StorageYan-Li Han0Cen Chen1Yuan-Yue Wu2Yu-Meng Yan3Meng-Ying Wang4Yang Xiang5Dao-Yu Wei6Zhi-Hang Hu7Jing Zhuang8Ai-Sheng Xiong9Yuan-Hua Wang10College of Tea and Food Science and Technology, Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang 212400, ChinaCollege of Tea and Food Science and Technology, Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang 212400, ChinaCollege of Tea and Food Science and Technology, Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang 212400, ChinaCollege of Tea and Food Science and Technology, Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang 212400, ChinaCollege of Tea and Food Science and Technology, Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang 212400, ChinaCollege of Tea and Food Science and Technology, Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang 212400, ChinaCollege of Tea and Food Science and Technology, Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang 212400, ChinaTea Research Institution, College of Horticulture, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, Nanjing Agricultural University, Nanjing 210095, ChinaTea Research Institution, College of Horticulture, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, Nanjing Agricultural University, Nanjing 210095, ChinaState Key Laboratory of Crop Genetics & Germplasm Enhancement and Utilization, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Tea and Food Science and Technology, Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang 212400, ChinaThis study used an embedding technique to prepare microcapsules with tea tree oil as the core material and a composite of β-cyclodextrin and nano-montmorillonite as the wall material. The prepared microcapsules were analyzed for their morphological characteristics, thermal stability, and major components. Additionally, the microcapsules’ effect on the quality of and active substances contained in refrigerated strawberries was investigated. The results revealed that the optimal preparation conditions for the microcapsules were a montmorillonite addition of 2% (<i>m</i>/<i>v</i>), a core-to-wall ratio of 1:12 (<i>m</i>/<i>m</i>), an encapsulation temperature of 70 °C, and an encapsulation time of 90 min. Under these conditions, the microcapsules achieved an encapsulation efficiency of 77.67%. The capsules emitted a noticeable aroma of tea tree oil, and their primary components, specifically terpinen-4-ol, 1,8-cineole, p-cymene, and terpinolene, were consistent with those of tea tree oil. The release rate of the microcapsules at 60 °C and 90 °C was significantly lower than that of liquid tea tree oil (<i>p</i> < 0.05). A suitable treatment with tea tree oil microcapsules preserved the appearance and quality of the strawberries, inhibited spoilage during refrigeration, reduced weight loss, maintained firmness, delayed declines in soluble solid contents and acidity in later storage stages, and enhanced the activity of the superoxide dismutase, catalase, and ascorbate peroxidase. The prepared microcapsules also suppressed increases in anthocyanins and inhibited the further maturation of the stored strawberries. The optimal preservative effect was achieved with the placement of 5.0 g of tea tree oil microcapsules per 1.2 L of storage space.https://www.mdpi.com/2311-7524/11/4/389tea tree oilmicrocapsule preparationstrawberriespreservation |
| spellingShingle | Yan-Li Han Cen Chen Yuan-Yue Wu Yu-Meng Yan Meng-Ying Wang Yang Xiang Dao-Yu Wei Zhi-Hang Hu Jing Zhuang Ai-Sheng Xiong Yuan-Hua Wang Preparation of Tea Tree Oil Microcapsules and Their Effects on Strawberry Preservation During Storage Horticulturae tea tree oil microcapsule preparation strawberries preservation |
| title | Preparation of Tea Tree Oil Microcapsules and Their Effects on Strawberry Preservation During Storage |
| title_full | Preparation of Tea Tree Oil Microcapsules and Their Effects on Strawberry Preservation During Storage |
| title_fullStr | Preparation of Tea Tree Oil Microcapsules and Their Effects on Strawberry Preservation During Storage |
| title_full_unstemmed | Preparation of Tea Tree Oil Microcapsules and Their Effects on Strawberry Preservation During Storage |
| title_short | Preparation of Tea Tree Oil Microcapsules and Their Effects on Strawberry Preservation During Storage |
| title_sort | preparation of tea tree oil microcapsules and their effects on strawberry preservation during storage |
| topic | tea tree oil microcapsule preparation strawberries preservation |
| url | https://www.mdpi.com/2311-7524/11/4/389 |
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