Abstract：
The application of plant essential oils in the food industry is often hindered by their poor water solubility and high volatilize. Encapsulation has emerged as an effective solution to this problem. This study focuses on the preparation of Fructus Ligustri Lucidi essential oil gel spheres (FEOH) based sodium alginate and gelatin. The optimum formulation for FEOH was established by Box-Behnken Design response surface testing, resulting in a composition of 10 % FEO, 5 % TW20 and 2 % CaCl2. This formulation achieved an encapsulation efficiency of 85.56 %. FTIR and SEM results indicated the successful encapsulation of FEO within the gel spheres. Furthermore, DSC and TGA results showed that encapsulation enhanced the thermal stability of the essential oil. At room temperature, the water content of FEOH exceeded 90 %, and it showed the highest swelling ratio of 62.5 % in an alkaline medium at different pH conditions. The in vitro release behavior showed that FEOH was released up to 85.28 % in oil-based food simulants within 2 h. FEOH showed strong antibacterial activity, with a Minimum Inhibitory Concentration (MIC) of 128 mg/mL against Staphylococcus aureus and 256 mg/mL against Escherichia coli. The gel spheres obtained in this research show significant potential as food preservatives in food matrices.
摘要：
植物精油在食品工业中的应用经常受到水溶性差和高挥发性的阻碍。封装已成为解决此问题的有效方法。本研讨重点制备了女贞子精油凝胶球(FEOH)基海藻酸钠和明胶。通过Box-Behnken设计响应面测试确定了FEOH的最佳配方，产生10%FEO的成分，5%TW20和2%CaCl2。该制剂实现了85.56%的包封效率。FTIR和SEM结果表明FEO成功包封在凝胶球内。此外，DSC和TGA结果表明，包封提高了精油的热稳定性。在室温下,FEOH的含水量超过90%，在不同pH条件下，在碱性介质中的溶胀率最高，为62.5%。体外释放行为表明，FEOH在2h内在油基食品模拟物中的释放量高达85.28％。FEOH显示出较强的抗菌活性，对金黄色葡萄球菌的最低抑制浓度（MIC）为128mg/mL，对大肠杆菌的最低抑制浓度为256mg/mL。在这项研究中获得的凝胶球显示出作为食品基质中的食品防腐剂的巨大潜力。
