Preparation and characterization of 2-phenethyl alcohol microcapsules and its application in preserving prune fruits

YUAN Mingjiang; TIAN Rui; MA Junjie; BAI Menghan; ZHANG Yaru; TANG Pengli; SONG Yanan; CUI Kuanbo; ZHANG Xinqian

doi:10.13300/j.cnki.hnlkxb.2026.02.025

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Preparation and characterization of 2-phenethyl alcohol microcapsules and its application in preserving prune fruits

Food science and agricultural engineering | 更新时间：2026-11-05

- Preparation and characterization of 2-phenethyl alcohol microcapsules and its application in preserving prune fruits
- Journal of Huazhong Agricultural University Vol. 45, Issue 2, Pages: 240-249(2026)
- 作者机构：
  
  1.新疆农业大学化学化工学院，乌鲁木齐 830052
  2.新疆农业大学食品科学与药学学院，乌鲁木齐 830052
  3.新疆农业科学院农业装备研究所，乌鲁木齐 830091
- 作者简介：
- 基金信息：
- DOI：10.13300/j.cnki.hnlkxb.2026.02.025
  CLC： TS255.3
- Received：11 July 2025，
  
  Published：15 March 2026
- 稿件说明：
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袁明江，田瑞，马俊杰，等.2-苯乙醇微胶囊的制备和表征及其在西梅果实保鲜中的应用［J］.华中农业大学学报，2026，45（2）：240‐249.

YUAN Mingjiang,TIAN Rui,MA Junjie,et al.Preparation and characterization of 2-phenethyl alcohol microcapsules and its application in preserving prune fruits[J].Journal of Huazhong Agricultural University,2026,45(02):240-249.
袁明江，田瑞，马俊杰，等.2-苯乙醇微胶囊的制备和表征及其在西梅果实保鲜中的应用［J］.华中农业大学学报，2026，45（2）：240‐249. DOI： 10.13300/j.cnki.hnlkxb.2026.02.025.

YUAN Mingjiang,TIAN Rui,MA Junjie,et al.Preparation and characterization of 2-phenethyl alcohol microcapsules and its application in preserving prune fruits[J].Journal of Huazhong Agricultural University,2026,45(02):240-249. DOI： 10.13300/j.cnki.hnlkxb.2026.02.025.

摘要

为开发2-苯乙醇（phenethyl alcohol，PEA）在果蔬贮藏保鲜中的应用，以海藻酸钠（sodium alginate，SA）为壁材，采用锐孔法制备负载PEA的微胶囊，并对其结构进行表征，通过正交试验设计优化微胶囊制备关键因素，进一步探究负载PEA的微胶囊对西梅的保鲜效果。结果显示，相比SA微胶囊，负载PEA后的微胶囊形体更规则、分散性更好、粒径更大（体积加权平均直径为978.61 μm），且具备良好的长期释放能力。抑菌试验表明，0.5 g的PEA/SA微胶囊对西梅常见致病真菌抑制率超98%，处理组果实发病率从第4天起显著低于对照组，第7天时发病率为66.67%。进一步探究显示，PEA微胶囊可较好保持果实硬度，有效减缓可溶性固形物、抗坏血酸含量的降低；PEA抑菌作用主要通过作用于病原菌本身，而非上调苯丙烷代谢途径增强果实抗逆性。研究表明，PEA微胶囊化可实现长期有效释放，提高对西梅的抑菌保鲜效果，有效维持西梅采后品质。

Abstract

Sodium alginate （SA） was used to prepare 2-phenethyl alcohol （PEA） loaded microcapsules with the extrusion-dripping method and the structure of the microcapsules was characterized to develop the application of PEA in the storage and preservation of fruits and vegetables. The key factors in the preparation of the microcapsules were optimized with orthogonal experiment design. The effects of PEA loaded microcapsules on the preservation of prunes were further studied. The results showed that the microcapsules loaded with PEA had a more regular shape， better dispersion， and a larger particle size （volume-weighted average diameter of 978.61 μm）， and good long-term release capacity compared with the SA microcapsules. The results of antibacterial experiment showed that 0.5 g of PEA/SA microcapsules had an inhibition rate of over 98% against common pathogenic fungi of prunes. The incidence rate of fruit in the treatment group was significantly lower than that in the control group from the 4th day， and the incidence rate was 66.67% on the 7th day. PEA microcapsules effectively maintained the firmness of fruit and significantly slowed down the decrease in the content of soluble solids and ascorbic acid. The antibacterial effect of PEA mainly enhanced the stress resistance of fruit by acting on the pathogen itself， rather than upregulating the metabolic pathway of phenylpropanoid. It is indicated that microencapsulation of PEA can achieve long-term and effective release， improve the antibacterial and preservative effect on prunes， and effectively maintain the post-harvest quality of prunes.

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references

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