A Cinnamon and Clove Essential Oil Mix Microencapsulated with Hydroxypropyl-Β-Cyclodextrin: Study on Physicochemical, Antibacterial, and Low Salt Pickles Preservation Properties

Abstract

In order to overcome the technical challenges of poor stability and weak antibacterial effects of individual essential oil in food preservation applications, the present study aimed to encapsulate cinnamon and clove essential oil complex by using spray-drying technique. Microcapsules were prepared using hydroxypropyl-β-cyclodextrin (HPCD) as wall material and complex essential oil as core material. The physicochemical properties of the prepared complex essential oil microcapsules (EOM) were characterized, and the results showed that the EOM was successfully encapsulated in HPCD with good physicochemical properties. The thermal stability of the encapsulated EOM was improved, and volatilization of the essential oils was effectively inhibited. The preservation experiment of low salt pickles showed that the EOM could effectively maintain the quality of pickles and prolong their shelf life, which also proved that the EOM had potential application value in the preservation of low salt pickles.

Keywords: Low salt pickles, Complex essential oil microcapsule, cinnamon essential oil, Clove essential oil, Hydroxypropyl-β-cyclodextrin