Carvacrol/beta-cyclodextrin inclusion complex as a fumigant to control decay caused by Penicillium digitatum on Shatangju mandarin slices

Preservation and microorganism control of fresh-cut fruit pose a persistent challenge in the food industry. To address this issue, we prepared a beta-cyclodextrin (beta-CD) inclusion complex containing carvacrol using a coprecipitation method and employed it for the non-contact fumigation of freshcut Shatangju mandarin slices. This biodegradable and safe preservative offers an effective means to combat spoilage and ensure product quality. We confirmed the formation of the encapsulated structure of the inclusion complex through various characterization methods, including scanning electron microscopy (SEM), Fourier transform-infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), and differential thermal analysis (DTA). We also demonstrated the inhibitory effect of this preservative on Penicillium digitatum and its associated spoilage both in vitro and in vivo. The incidence and severity were significant lower in the inclusion complex-treated group (75.0% and 46.7%, respectively) compared to the group treated with pure carvacrol (100% and 69.2%, respectively). In addition, fruit freshness parameters and sensory evaluation showed that the inclusion complex treatment effectively maintained the overall quality of the fruit and achieved the highest consumer acceptance.

Automated summary

This study developed a biodegradable and safe preservative, a beta-cyclodextrin inclusion complex containing carvacrol, which was used for non-contact fumigation of fresh-cut Shatangju mandarin slices to address the challenges of preservation and microorganism control. Characterization methods confirmed the formation of the encapsulated structure of the inclusion complex. The preservative demonstrated inhibitory effects on spoilage-causing Penicillium digitatum both in vitro and in vivo, with significantly lower incidence and severity compared to pure carvacrol treatment. Fruit freshness parameters and sensory evaluation showed that the inclusion complex treatment effectively maintained fruit quality and achieved high consumer acceptance.