Abstract：
Polylactic acid (PLA)-based microcapsules, capable of releasing chlorine dioxide (ClO2) upon exposure to moisture, have been developed for fruits and vegetables preservation. The microcapsules were prepared by emulsion solvent evaporation, utilizing PLA as the wall material, and NaClO2 as the core material. After optimization, NaClO2 microcapsules exhibited an encapsulation efficiency of 55.75% and an average particle size of 498.08 μm. Citric acid microcapsules were prepared using the same process, but with citric acid as the core material. When the two kinds of microcapsules were mixed, gaseous ClO2 was released in a highly humid environment. The release rate could be adjusted by temperature and the ratio between the two microcapsules, and the release period could be as long as 17 days at 20 °C. With a certain amount of microcapsules placed in the package of cherry tomatoes, the decay rate and weight loss rate of the fruits were reduced by 63 % and 34 %, respectively, compared to the control group. The microcapsules also helped to maintain the good appearance, hardness, and the content of total soluble solid content and titratable acid content of cherry tomatoes. Therefore, the PLA-based microcapsules have satisfied convenience and effectiveness for application in fruit and vegetables preservation.
摘要：
聚乳酸（PLA）基微胶囊，能够在暴露于湿气时释放二氧化氯（ClO2），已开发用于水果和蔬菜的保鲜。通过乳液溶剂蒸发制备微胶囊,利用PLA作为墙体材料，和NaClO2作为核心材料。优化后,NaClO2微胶囊的包封率为55.75%,平均粒径为498.08μm。柠檬酸微胶囊使用相同的方法制备，但以柠檬酸为核心材料。当两种微胶囊混合时，气态ClO2在高度潮湿的环境中释放。释放速率可以通过温度和两种微胶囊之间的比例来调节。并且在20°C下释放期可长达17天。用一定量的微胶囊放置在樱桃番茄的包装中，果实的腐烂率和失重率分别降低了63%和34%，分别,与对照组相比。微胶囊也有助于保持良好的外观，硬度,以及樱桃番茄的总可溶性固形物含量和可滴定酸含量。因此,聚乳酸微胶囊在果蔬保鲜中的应用具有良好的方便性和有效性。
