Regulation of Rice Fatty Acid Oxidation and Microorganisms by Clove Essential Oil Microcapsule Preservative
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Abstract:
Microcapsule preservative was achieved with β-cyclodextrin and chitosan as the wall material and clove essential oil as the filling material using the envelope method and in-situ polymerization. The surface morphology and release rate of the microcapsule preservative at different temperatures (0, 15, and 30 ℃) were tested. Rice was treated with or without the preservative (0.2 g) at 0, 15, and 30 ℃ to regularly determine quality indices related to rice fatty acid oxidation and microorganisms. SEM characterization analysis showed that the microcapsules were irregular in shape, and the release speeds varied according to the following order 30 > 15 > 0 ℃. Moreover, the apparent degrees of regulation by this preservative on rice fatty acid oxidation and microorganisms was as follows: 30 > 15 > 0 ℃. After storage for 6 months at 30 ℃, the LOX-3 value of rice with this preservative was 2.5 times that of the control group; the fatty acid value of rice with the preservative was 1.9 times that of the control; the total acidity of the control was 2.3 times that of the preservatives; and the total bacteria and total mildew counts in rice with the preservative were more than three times lower than those of the control. Therefore, at 30 ℃, this preservative had the most significant regulatory effects on rice fatty acid oxidation and microorganisms.
