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<p>Microencapsulation of essential oils has garnered significant research attention in recent years due to its potential to enhance the stability, functionality, and applicability of volatile bioactive compounds. This study describes the fabrication of gelatin (Gel) and gum arabic (GA) microcapsules encapsulating oregano essential oil (OEO) through a dual-emulsifier assisted emulsification. Polysorbate 80 (PS80) and Sorbitan Monooleate (SP80) were employed as composite emulsifiers. OEO was encapsulated with an efficiency of 74.7%. Compared to single-emulsified microcapsules (e.g., PS80), the double-emulsified variant (PS80-SP80) demonstrated superior swelling resistance and enhanced thermal stability of the encapsulated essential oil. In vitro release studies confirmed that PS80-SP80 microcapsules exhibited more effective controlled-release behavior over a 10-day period. Furthermore, in 10 days, the DPPH radical scavenging rates of OEO, PS80, and PS80-SP80 were 11%, 35%, and 41%, respectively, the antioxidant capacity of the PS80-SP80 system was significantly elevated, thereby improving the overall antioxidant efficacy of OEO. Antibacterial assays further revealed that PS80-SP80 microcapsules outperformed both free OEO and PS80 microcapsules in inhibiting microbial growth. When applied as a coating on cherry tomatoes, in 15 days, the weight loss rate of the control group was 9.7%, and the PS80-SP80 was 6.1%, the PS80-SP80 formulation effectively reduced weight loss and extended shelf life during 15-day storage at 15&#xa0;°C. These results underscore the potential of PS80-SP80 microcapsules as a promising carrier for the protection and delivery of active compounds, with broad applicability in food preservation and related industries.</p> Graphical Abstract <p></p>

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The effect of dual emulsifier on the stability and antioxidant activity of oregano essential oil microcapsules and their application in food preservation

  • 期刊论文

  • 发表日期：

    2026年2月26日

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  • Qinqing Zhang,
  • Xinyue Ma,
  • Yaqi Fan,
  • Hongyang Li,
  • Xiangyu Zhang,
  • Yanli Zhao,
  • Jinlian Li,
  • Dongmei Wu

摘要

Microencapsulation of essential oils has garnered significant research attention in recent years due to its potential to enhance the stability, functionality, and applicability of volatile bioactive compounds. This study describes the fabrication of gelatin (Gel) and gum arabic (GA) microcapsules encapsulating oregano essential oil (OEO) through a dual-emulsifier assisted emulsification. Polysorbate 80 (PS80) and Sorbitan Monooleate (SP80) were employed as composite emulsifiers. OEO was encapsulated with an efficiency of 74.7%. Compared to single-emulsified microcapsules (e.g., PS80), the double-emulsified variant (PS80-SP80) demonstrated superior swelling resistance and enhanced thermal stability of the encapsulated essential oil. In vitro release studies confirmed that PS80-SP80 microcapsules exhibited more effective controlled-release behavior over a 10-day period. Furthermore, in 10 days, the DPPH radical scavenging rates of OEO, PS80, and PS80-SP80 were 11%, 35%, and 41%, respectively, the antioxidant capacity of the PS80-SP80 system was significantly elevated, thereby improving the overall antioxidant efficacy of OEO. Antibacterial assays further revealed that PS80-SP80 microcapsules outperformed both free OEO and PS80 microcapsules in inhibiting microbial growth. When applied as a coating on cherry tomatoes, in 15 days, the weight loss rate of the control group was 9.7%, and the PS80-SP80 was 6.1%, the PS80-SP80 formulation effectively reduced weight loss and extended shelf life during 15-day storage at 15 °C. These results underscore the potential of PS80-SP80 microcapsules as a promising carrier for the protection and delivery of active compounds, with broad applicability in food preservation and related industries.

Graphical Abstract