Research Progress on the Application of Plant Essential Oil Microcapsules in Food Preservation
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Abstract:
Food is easy to be contaminated by pathogenic bacteria during transportation and storage, which will affect food quality and threaten human health. Therefore, at present, the development of safe and effective natural preservatives is one of the important research directions for food preservation. The inherent antibacterial activity and antioxidant activity of plant essential oils make them have a broad application prospect in food preservation, and microencapsulation technology can improve the flavor of essential oils, maintain their chemical stability, reduce oxidative volatilization, while offering a slow- release effect, which can allow more effective food preservation. This paper reviews the preparation materials, preparation methods, preservation mechanism, and release mechanism of plant essential oil microcapsules and their applications in the preservation of fruits, vegetables, meat products, and other food products, to provide a reference for further research and application of plant essential oil microcapsules in food preservation.
