A cinnamon and clove essential oil mix microencapsulated with hydroxypropyl-β-cyclodextrin: Study on physicochemical, antibacterial, and low salt pickles preservation properties
Innovation Foundation of Key Laboratory of Intensive Processing of Staple Grain and Oil, Ministry of Education [2020JYBQGDKFB02]
机构署名：
本校为第一且通讯机构
院系归属：
食品科学与工程学院
摘要：
In order to overcome the technical challenges of poor stability and weak antibacterial effects of individual essential oil in food preservation applications, the present study aimed to encapsulate cinnamon and clove essential oil compound by using spray-drying technique. The combination of cinnamon and clove essential oils was determined to have good synergistic bacteriostatic effects by the checkerboard dilution method, and the best bacteriostatic effect could be obtained when the volume ratio was 7:3 for compounding. Microcapsules were prepar...
