Exploring a novel microcapsule preservative using chitosan, β-Cyclodextrin, and clove oil, enhancing rice shelf life by regulating fatty acid oxidation and microbes.

The wall materials were made of chitosan and¦ÂCyclodextrin, a microcapsule preservative whose core material is clove essential oil, and the surface morphology of the microcapsule preservative and the release rate under different temperatures (0 ¡æ, 15 ¡æ, 30 ¡æ) were measured; at 0 ¡æ Under temperature conditions of , 15 ¡æ and 30 ¡æ, rice was treated with a preservative (0.2 g) and without a preservative, respectively, and quality indicators related to rice fatty acid oxidation and microorganisms were measured regularly. The results show that: SEM characterization analysis shows that the microcapsules have an irregular shape, and the release rate of the preservative is measured to be: 30 ¡æ > 15 ¡æ > 0 ¡æ, and the preservative has a significant effect on the fatty acid oxidation of rice and the regulation of microorganisms. The order from largest to smallest is 30 ¡æ > 15 ¡æ > 0 ¡æ. After 6 months of storage at 30 ¡æ, the LOX-3 value of rice with preservatives is 2.5 times that of the control group, and the fatty acid value of rice with preservatives is 1.9 times that of the control group. times, the total acidity of the rice in the control group was 2.3 times that of the rice with preservatives, and both the total number of molds and the total number of molds in the rice with preservatives were 3 times lower than that of the control group. Therefore, under the condition of 30 ¡æ, compared with the control group, the preservative has the most obvious effect on rice fatty acid oxidation and microbial regulation.

Introduction to Innovative Microcapsule Preservatives

Innovations in food preservation are crucial for enhancing shelf life, maintaining quality, and ensuring the safety of food products. A groundbreaking study has introduced a novel microcapsule preservative, utilizing chitosan and β-Cyclodextrin as wall materials, with clove essential oil serving as the core material. This study meticulously examined the surface morphology of these microcapsule preservatives and their release rates at varying temperatures (0°C, 15°C, and 30°C), offering insights into its efficiency in protecting rice against fatty acid oxidation and microbial degradation.

Characterization and Temperature-Dependent Release Rates

The microcapsules’ surface morphology was characterized using Scanning Electron Microscopy (SEM), revealing an irregular shape which could potentially influence the release dynamics of the clove essential oil. The release rate of the essential oil from the microcapsules was found to increase with temperature, following the order: 30°C > 15°C > 0°C. This temperature-dependent release rate is indicative of the microcapsule’s ability to respond to environmental conditions, thereby potentially offering targeted preservation effects based on storage temperatures.

Efficacy of the Preservative in Rice Preservation

The preservative’s efficacy was further evaluated by incorporating it into rice at a concentration of 0.2 g, under the different temperature conditions mentioned earlier. Comparative analyses were conducted between rice treated with the preservative and control samples (without preservative), focusing on quality indicators such as fatty acid oxidation and microbial content over a period. The findings demonstrated that the preservative significantly inhibited fatty acid oxidation and microbial growth in rice, with the most pronounced effects observed at 30°C. After six months of storage at this temperature, the Lipid Oxygenase (LOX-3) value in rice treated with the preservative was 2.5 times lower than that of the control group. Similarly, the fatty acid value of treated rice was 1.9 times lower, and its total acidity was 2.3 times lower than that of the control. Moreover, the total number of molds and yeasts in the rice with the preservative was three times lower than in the control group.

Significant Findings and Preservation Effects at 30°C

These results highlight the microcapsule preservative’s potential as a highly effective solution for preserving rice, particularly in warmer climates where the risk of fatty acid oxidation and microbial spoilage is heightened. The study suggests that the temperature-responsive release of clove essential oil from the microcapsules can provide targeted preservation effects, thus significantly enhancing the shelf life and quality of rice during storage.

Implications for Food Preservation Technology

The application of such microencapsulation technology in food preservation opens up new avenues for extending the shelf life of perishable food products while maintaining their nutritional and sensory qualities. Future research could explore the adaptation of this technology to other food systems and the optimization of microcapsule formulations to further enhance their preservative effects. The findings of this study contribute valuable knowledge to the field of food science, offering innovative strategies for food preservation in the face of global challenges related to food spoilage and wastage.

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Original research was done by Liu Xiangjun

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