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Efficient microencapsulation of Syringa essential oil; the valuable potential on quality maintenance and storage behavior of peach

Yang, Wenhan, Wang, Lei, Ban, Zhaojun, Yan, Jiawei, Lu, Hongyan, Zhang, Xiaochen, Wu, Qiong, Aghdam, Morteza Soleimani, Luo, Zisheng, Li, Li
Food hydrocolloids 2019 v.95 pp. 177-185
1-methylcyclopropene, Prunus, Syringa, acidity, aldehydes, ambient temperature, biosynthesis, essential oils, ethylene production, eugenol, fruit quality, fruits, humulene, hydrocolloids, microencapsulation, peaches
Novel microencapsulation of Syringa essential oil (EO) was successfully prepared via the inclusion method, with encapsulation efficiency of 39.52% and loading capacity of 11.54%. Eugenol, caryophyllene and humulene were demonstrated to be the principal constituents in vitro released from Syringa EO microencapsulation (SEOM) independent of the environmental temperature. Furthermore, the potential delivery encapsulated by Syringa EO and 1-methylcyclopropene (1-MCP) synergistically maintained quality attributes and storage behavior of postharvest Prunus persia fruit. The SEOM and/or 1-MCP treatments retained fruit firmness and acidity, as well as inhibited fruit decay and ethylene release. And SEOM promoted ester and terpenoid biosynthesis as well as inhibited aldehyde production in Prunus persia fruit during storage.