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<p>To achieve intelligent on-demand release of antimicrobial agents for food preservation, this study prepares pH- and amylase-responsive controlled-release microcapsules (TP@CS/DAS) using chitosan (CS) and dialdehyde starch (DAS) as wall materials and tea polyphenols (TP) as the core. The amine groups of CS react with the aldehyde groups of DAS to form Schiff base bonds, creating a stable crosslinked network. When the CS: DAS mass ratio is 1:3, the microcapsules show the highest encapsulation efficiency (68.15%) and the smallest particle size (12.36&#xa0;μm). The microcapsules display strong stimulus responsiveness, releasing up to 89.92% of TP after 100&#xa0;h under acidic (pH 4.5) and amylase (2.0&#xa0;mg/mL) conditions. Antimicrobial and antioxidant performance tests showed that under the above stimulus conditions, the microcapsules achieved 100% inhibition against <i>Staphylococcus aureus</i> and <i>Escherichia coli</i>, and exhibited a DPPH radical scavenging rate exceeding 99%. The coating prepared using the microcapsules effectively delayed the decay and deterioration of Shine Muscat grapes during storage. This study successfully developed an efficient and safe dual-responsive microcapsule, providing a promising strategy for achieving intelligent food preservation.</p>

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Preparation of pH and Amylase Dual-Responsive Chitosan/Dialdehyde Starch Controlled-Release Microcapsules and Its Application in Shine Muscat Grape Preservation

  • 期刊论文

  • 发表日期：

    2026年3月13日

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  • Meiying Song,
  • Yali Tang,
  • Lixin Lu,
  • Xiaolin Qiu,
  • Liao Pan

摘要

To achieve intelligent on-demand release of antimicrobial agents for food preservation, this study prepares pH- and amylase-responsive controlled-release microcapsules (TP@CS/DAS) using chitosan (CS) and dialdehyde starch (DAS) as wall materials and tea polyphenols (TP) as the core. The amine groups of CS react with the aldehyde groups of DAS to form Schiff base bonds, creating a stable crosslinked network. When the CS: DAS mass ratio is 1:3, the microcapsules show the highest encapsulation efficiency (68.15%) and the smallest particle size (12.36 μm). The microcapsules display strong stimulus responsiveness, releasing up to 89.92% of TP after 100 h under acidic (pH 4.5) and amylase (2.0 mg/mL) conditions. Antimicrobial and antioxidant performance tests showed that under the above stimulus conditions, the microcapsules achieved 100% inhibition against Staphylococcus aureus and Escherichia coli, and exhibited a DPPH radical scavenging rate exceeding 99%. The coating prepared using the microcapsules effectively delayed the decay and deterioration of Shine Muscat grapes during storage. This study successfully developed an efficient and safe dual-responsive microcapsule, providing a promising strategy for achieving intelligent food preservation.