Proceedings of the 2025 International Conference on Chemical Engineering and Biological Science (CEBS 2025)

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Preparation of Rosemary Mixed Essential Oil Microcelsevier Food Controlapsules by Coprecipitation Method and Exploration of Its Application in Strawberry Preservation

Authors
Jiahao Li1, 3, Ningling Han2, Dianchun Huang1, 4, Sijia Chen2, Simin Li2, Meiling Ai1, Xin Shen1, Ziwei Liang1, Liying Wang2, *
1Zhuhai College of Jilin University, Zhuhai, Guangdong, 519000, China
2Zhuhai College of Science and Technology, Zhuhai, Guangdong, 519000, China
3Fuzhou University, Fuzhou, Fujian, 350000, China
4Jilin University, Changchun, Jilin, 130000, China
*Corresponding author. Email: lyw07032@zcst.esu.cn
Corresponding Author
Liying Wang
Available Online 28 August 2025.
DOI
10.2991/978-94-6463-829-5_20How to use a DOI?
Keywords
Natural essential oils; Pathogenic bacteria; Microencapsulation; Inhibition; Preservation of strawberries
Abstract

In this study, we investigated the potential of plant essential oils (EOs) in the anti-corrosion and fresh-keeping of strawberries after harvest. Seven EOs, including rosemary, oregada, cinnamon, Perilla, mugwort, citronella, and garlic, were packaged using β-cyclodextrin a. The wall material forms a microcapsule by a coprecipitation method. Antimicrobial tests showed that the drug had a significant inhibitory effect on key pathogens such as Cinella bovis, Escherichia coli, Staphylococcus aureus and Salmonella, and the inhibitory effect on Staphylococcus aureus was particularly significant. The application of microcapsules on strawberries effectively suppressed rotting, maintained the appearance of the fruit, and minimized the sensory disturbance of EO volatiles, resulting in improved storage quality. These findings provide a theoretical basis for the development of plant eoi microcapsules as a promising strategy for strawberry posthostaving.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 2025 International Conference on Chemical Engineering and Biological Science (CEBS 2025)
Series
Advances in Engineering Research
Publication Date
28 August 2025
ISBN
978-94-6463-829-5
ISSN
2352-5401
DOI
10.2991/978-94-6463-829-5_20How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Jiahao Li
AU  - Ningling Han
AU  - Dianchun Huang
AU  - Sijia Chen
AU  - Simin Li
AU  - Meiling Ai
AU  - Xin Shen
AU  - Ziwei Liang
AU  - Liying Wang
PY  - 2025
DA  - 2025/08/28
TI  - Preparation of Rosemary Mixed Essential Oil Microcelsevier Food Controlapsules by Coprecipitation Method and Exploration of Its Application in Strawberry Preservation
BT  - Proceedings of the 2025 International Conference on Chemical Engineering and Biological Science (CEBS 2025)
PB  - Atlantis Press
SP  - 180
EP  - 190
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6463-829-5_20
DO  - 10.2991/978-94-6463-829-5_20
ID  - Li2025
ER  -