Proceedings of the 2018 7th International Conference on Energy, Environment and Sustainable Development (ICEESD 2018)

Development of Antibacterial Fruits Wax and Its Application

Authors
Zhencai Qu, Mengjie Zeng
Corresponding Author
Zhencai Qu
Available Online May 2018.
DOI
https://doi.org/10.2991/iceesd-18.2018.8How to use a DOI?
Keywords
Cinnamon essential oil micro-capsule, Antibacterial agent, Fruit wax, Fresh-keeping
Abstract

The cinnamon essential oil micro-capsules was prepared by β-Cyclodextrin (β-CD) embedding technology, the commercially available fruit wax was used as substrate and cinnamon oil micro-capsule was added as antibacterial agent. The concentration of fruit wax, micro-capsules addition, dissolution temperature, stirring speed and other factors on the fresh-keeping effect of antibacterial fruit wax were studied through L9(34) orthogonal experiments. The results of orthogonal experiments showed that the antibacterial fruit wax had a significant antibacterial effect on Penicillium and Staphylococcus aureus. The optimum preparation technology was determined as follows: the concentration of fruit wax was 50 % (relative to the total volume of fruit wax solution), the content of cinnamon oil micro-capsules was 40 mg/mL, the dissolution temperature was 70 ?"?, the stirring speed was 700 r/min, a good antibacterial effect of fruit wax solution can be obtained. The inhibition zone diameter on Penicillium and Staphylococcus aureus was 28 mm and 20 mm. The fresh-keeping effect of the cherry tomato was tested, the results showed that all the indexes of the cherry tomato coated with the anti-bacterial fruit wax were better than the control group, the weight loss rate and respiration intensity were significantly reduced, and its shelf life was significantly extended.

Copyright
© 2018, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 2018 7th International Conference on Energy, Environment and Sustainable Development (ICEESD 2018)
Series
Advances in Engineering Research
Publication Date
May 2018
ISBN
978-94-6252-503-0
ISSN
2352-5401
DOI
https://doi.org/10.2991/iceesd-18.2018.8How to use a DOI?
Copyright
© 2018, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - CONF
AU  - Zhencai Qu
AU  - Mengjie Zeng
PY  - 2018/05
DA  - 2018/05
TI  - Development of Antibacterial Fruits Wax and Its Application
BT  - Proceedings of the 2018 7th International Conference on Energy, Environment and Sustainable Development (ICEESD 2018)
PB  - Atlantis Press
SP  - 43
EP  - 46
SN  - 2352-5401
UR  - https://doi.org/10.2991/iceesd-18.2018.8
DO  - https://doi.org/10.2991/iceesd-18.2018.8
ID  - Qu2018/05
ER  -