The microencapsulation of essential oils by complex coacervation technology has attracted considerable attention. This paper deals with the preparation of gelatin-chitosan microcapsules through dual cross-linking using transglutaminase (TGase) and tannic acid (TA). Lemon essential oil (LEO) was successfully encapsulated with 82.5 % encapsulation efficiency. Compared to single cross-linking microcapsules (TG), dual cross-linking microcapsules (TG-TA) exhibit superior thermal stability and swell stability. In vitro release studies demonstrated that TG-TA exhibited better controlled-release behavior with a longer duration of action. Meanwhile, the lipid oxidation of TG-TA was 1.45 mg MDA/kg that of control group was 2.23 mg MDA/kg which showed their excellent antioxidant effects. Moreover TG-TA have higher antibacterial rate, more inhibition zone diameters and better effect for preventing the growth of total viable count than TG and LEO. This study has theoretical implications for the use of TG-TA ideal carriers for protecting various active substances, thus facilitating their applications in food preservation.

中文翻译：

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与单宁酸和转谷氨酰胺酶的双重交联提高了微胶囊的稳定性，并封装了柠檬精油用于食品保鲜


通过复杂凝聚技术对精油进行微胶囊化引起了相当大的关注。本文介绍了使用转谷氨酰胺酶 （TGase） 和单宁酸 （TA） 通过双重交联制备明胶壳聚糖微胶囊的方法。柠檬精油 （LEO） 以 82.5% 的包封效率成功包埋。与单一交联微胶囊 （TG） 相比，双重交联微胶囊 （TG-TA） 表现出优异的热稳定性和溶胀稳定性。体外释放研究表明，TG-TA 表现出更好的控释行为和更长的作用持续时间。同时，TG-TA 的脂质氧化为 1.45 mg MDA/kg，对照组为 2.23 mg MDA/kg，显示出优异的抗氧化作用。此外，TG-TA 具有更高的抗菌率、更大的抑制区直径和比 TG 和 LEO 更好的阻止总活菌数增长的效果。本研究对使用 TG-TA 理想载体保护各种活性物质具有理论意义，从而促进其在食品保鲜中的应用。