Journal
FOOD CHEMISTRY
Volume 165, Issue -, Pages 560-568Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.05.126
Keywords
Antimicrobial; Genipin; Cross-link; Microcapsule; Complex coacervation
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In this study, the essential oil from mustard seed was isolated by simultaneous steam distillation and extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS). Fourteen components were identified in the mustard seed essential oil with allyl isothiocyanate being the main component (71.06%). The essential oil has a broad-spectrum antimicrobial activity with inhibition zones and MIC values in the range of 9.68-15.57 mm and 128-512 mu g/mL respectively. The essential oil was subsequently encapsulated in complex coacervation microcapsules with genipin, a natural water-soluble cross-linker. The optimum parameters for the hardening effectiveness of the genipin-hardened essential oil microcapsules were 8 h at 40 degrees C and pH 10.0 with a genipin concentration of 0.075 g/g gelatin. The genipin-hardened microcapsules had a particle size of mainly 5-10 mu m and strong chemistry stability which is potential for its application in food preservation. (C) 2014 Elsevier Ltd. All rights reserved.
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