Abstract：
:Studies have shown that AITC can effectively control pathogenic fungi, which cause fruits and vegetables decay and rotting during storage. However, because of its strong irritant, AITC has not been conveniently used in fruits and vegetables preservation. Microencapsulation techniques may solve this problem. Up to 2% (w/v) gelatin and 2% (w/v) gum arabic (as wall material and materials), as well as AITC (as core material) were prepared used to form microcapsules with a ratio of 1:2 (the core material: to wall material). On the basis of the microcapsule option conditions, the AITC microcapsule encapsulation efficiency is above 90%, which can effectively control AITC release decrease irritant. Compared with control group, the storage time of the tomato of AITC microcapsule preservation was prolonged significantly, and the sensory quality of the tomato was better. Thus, the AITC microcapsule preservation has broad application prospects and development value prospects.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wu H,Xue N,Hou CL,Feng JT,Zhang Xdoi
10.1016/j.foodchem.2014.11.149subject
Has Abstractpub_date
2015-05-15 00:00:00pages
344-9eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01887-1journal_volume
175pub_type
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