Preparation and characterization of lemon essential oil@beta-cyclodextrin inclusion for blackberry postharvest preservation

Based on an investigation of the antifungal capacity of different citrus plant essential oils against Botrytis cinerea and Rhizopus stolonifer, lemon essential oil (LEO) was selected to prepare LEO@beta-cyclodextrin inclusion complex (beta-CD-IC) for blackberry preservation. The preparation parameter of LEO@beta-CD with the highest encapsulation rate of LEO was chosen via Box-Behnken design (stirring time of 3h, LEO:beta-CD = 1:4 and concentration of LEO ethanol solution 25%). Compared with beta-CD and the physical mixture of beta-CD and LEO, the microstructure of beta-CD-IC was different in shape and size. Characterization of LEO@beta-CD exhibited shift character peaks of chemical groups and new character peaks of the crystal due to the encapsulation of LEO in beta-CD, interaction of hydrogen bonds and conformation of the new solid phase. Under different storage temperatures, LEO@beta-CD effectively delayed the rapid decay and color deterioration of blackberries. Under storage of 4 degrees C and 25 degrees C, the decay rates of LEO@beta-CD are 14.84% and 37.04%, respectively. The weight loss was inhibited by 4.80% and 10.08%, under 4 degrees C and 25 degrees C, respectively. The firmness and total soluble solid content was also maintained by the treatment of LEO@beta-CD.

Automated summary

Lemon essential oil (LEO) was chosen to prepare LEO@beta-cyclodextrin inclusion complex (beta-CD-IC) for blackberry preservation. The microstructure and characterization of LEO@beta-CD were different from beta-CD and the physical mixture of beta-CD and LEO. LEO@beta-CD effectively delayed the decay, color deterioration, weight loss, and maintained the firmness and total soluble solid content of blackberries under different storage temperatures.