Abstract:The microcapsule preservative was prepared using the co-precipitation method with β-cyclodextrin as the wall material and the compound essential oil (garlic oil/cinnamon oil), which inhibits rice pathogen Aspergillus flavus, as the filling material. The microcapsule preservative was packed in small non-woven bags and put into polyethylene (PE) bags containing rice. The fresh-keeping effect of microcapsules on rice was evaluated through the change in the fatty acid value of rice by accelerated shelf life testing (ASLT), and the shelf life of rice was predicted. Additionally, the correlation between sensory evaluation and the fatty acid value of rice was analyzed, providing a reference for a rapid determination of rice quality. The results showed that garlic oil and cinnamon oil have a strong antifungal effect on Aspergillus flavus, and the highest antifungal effect of the compound essential oil was achieved at a garlic oil to cinnamon oil ratio of 1:3. Scanning electron microscopy (SEM) characterization analysis showed that the microcapsules were irregularly shaped, and the rate of change in the fatty acid value of rice with the compound essential oil microcapsule was slower than that of the control group. The predicted shelf life of rice with the compound essential oil microcapsule was 415 d at 25 ℃, and that of the control group was only 122 d. There was a correlation between sensory evaluation and the fatty acid value of rice.
