Optimization of cross-linking parameters during production of transglutaminase-hardened spherical multinuclear microcapsules by complex coacervation.

Gelatin-gum arabic spherical multinuclear microcapsules (SMMs) encapsulating peppermint oil were prepared by complex coacervation. Transglutaminase (TG) was used to harden the SMMs by complex coacervation instead of traditional reagents such as formaldehyde or glutaraldehyde. The effect of various cross-linking parameters on the hardening effectiveness of SMMs containing peppermint oil was investigated. The optimum parameters were as follows: hardening for 6h at 15 degrees C and pH 6.0 with a TG concentration of 15 U/g gelatin. Compared with formaldehyde, TG exhibits similar microcapsule hardening effectiveness.

Preservation properties of in situ modified CaCO3-chitosan composite coatings.

To improve the dispersibility, hydrophilia constraints of primitive particle size, and reduce the economic cost, in situ modified CaCO3-chitosan composite coatings were prepared by tape-casting with different modifiers. The coating structures were characterised, and the preservation properties of the coatings were evaluated by fresh indices of Sciaenops ocellatus. The results revealed that the coatings were homogeneous and compact when the in situ modifier was sodium stearate. Besides, the amide I group of chitosan disappeared and hydrogen bonds were formed between the nano-CaCO3 and the chitosan. Meanwhile, the preservation effects to S. ocellatus of the coatings modified in situ by sodium stearate and sodium citrate were better. This was because the coatings effectively prevented oxygen and bacteria from reaching S. ocellatus, and thus inhibited the degradation of the proteins and lipids. The in situ modified method is conducive to chitosan coating properties, which will be widely used in the food preservation field.