Exploring the use of garlic and cinnamon essential oil microcapsules to extend rice shelf life and combat Aspergillus flavus effectively.

The wall material was prepared by co-precipitation method as¦ÂCyclodextrin, the core material is a microcapsule preservative of garlic essential oil and cinnamon essential oil compound essential oil that is highly antibacterial against the rice pathogen Aspergillus flavus; the microcapsules are packed into small bags with non-woven fabrics and placed in rice PE packaging bags. An accelerated shelf life test was used to evaluate the preservation effect of rice based on changes in its fatty acid value and predict the shelf life of rice. At the same time, the correlation between rice sensory scores and fatty acid values was analyzed to provide a reference for rapid judgment of rice quality. The results show that garlic essential oil and cinnamon essential oil have a significant inhibitory effect on Aspergillus flavus. The compound essential oil is composed of garlic essential oil: cinnamon essential oil in a ratio of 1:3; SEM characterization analysis shows that the microcapsules are irregular in shape. Changes in the fatty acid value of rice treated with compound essential oil microcapsules The speed is significantly lower than that of the control group. The shelf life of rice treated with compound essential oil microcapsules is predicted to be 415 d at room temperature (25 ¡æ), while the shelf life of rice in the control group is only 122 d; there is a certain correlation between rice sensory scores and changes in fatty acid values. sex.

Introduction to Natural Food Preservation Methods

In recent years, the preservation of food products, especially grains like rice, has become a focal point for research due to the imperative need to extend shelf life and maintain quality. One of the innovative approaches in this area involves the utilization of essential oils as natural preservatives, given their potent antibacterial properties. A notable development in this field is the creation of microcapsules containing a compound essential oil, made from garlic essential oil and cinnamon essential oil, aimed at combating the rice pathogen Aspergillus flavus. This study explores the efficacy of these microcapsules as a preservation method for rice and examines their impact on the shelf life and sensory quality of the grain.

Microcapsule Development for Rice Preservation

The wall material of the microcapsules was fabricated using the co-precipitation method with Cyclodextrin, chosen for its ability to encapsulate the compound essential oil effectively. The core material comprised a blend of garlic essential oil and cinnamon essential oil in a ratio of 1:3, selected for its high antibacterial activity against Aspergillus flavus. These microcapsules were then packaged into small bags made from non-woven fabrics and placed inside rice polyethylene (PE) packaging bags.

Evaluating Preservation Efficacy through Accelerated Shelf Life Testing

To assess the preservation efficacy of the compound essential oil microcapsules, an accelerated shelf life test was conducted. This test focused on monitoring changes in the fatty acid value of the rice, which is a critical indicator of its freshness and quality. The fatty acid value increases as the rice ages, due to the oxidation of fats, leading to rancidity and a decline in sensory quality. The study aimed to predict the shelf life of rice treated with these microcapsules and to establish a correlation between the rice’s sensory scores and its fatty acid values, offering a rapid method for assessing rice quality.

Significant Results and Predicted Shelf Life Extension

The results of the study were significant. Scanning Electron Microscopy (SEM) characterization of the microcapsules revealed that they were irregular in shape, ensuring a broad surface area for the release of the essential oils. Rice treated with the compound essential oil microcapsules exhibited a markedly slower increase in fatty acid values compared to the control group, indicating a slower degradation process. Consequently, the predicted shelf life of rice stored at room temperature (25°C) extended to 415 days, a substantial increase from the 122 days observed in the control group. Furthermore, the study found a definitive correlation between the sensory scores of the rice and the changes in its fatty acid values, suggesting that sensory evaluation could serve as a reliable indicator of the rice’s freshness and overall quality.

Conclusion and Implications for Natural Preservatives in Food Industry

This research underscores the potential of garlic and cinnamon essential oils, encapsulated via a co-precipitation method, as effective natural preservatives for rice. By significantly inhibiting the growth of Aspergillus flavus and extending the grain’s shelf life, this approach offers a promising alternative to synthetic preservatives, aligning with the growing consumer preference for natural food preservation methods. Furthermore, the established correlation between sensory scores and fatty acid values provides a practical tool for the rapid assessment of rice quality, ensuring that only the freshest and highest-quality rice reaches consumers.

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Original research was done by Deng Jing

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