Preparation and characterization of polyphenol–chitosan conjugate–eugenol essential oil microcapsule and its effect on storage behavior of cherry tomato

Abstract Given the high volatility, low water solubility, and oxidative sensitivity of essential oils, this study synthesized microcapsules of essential oil (EEO) (quercetin–chitosan–EEO [QE–CS–EEO]) using a QE–CS graft copolymer as the wall material and EEO as the core material. Research findings indicate that QE–CS exhibits superior in vitro antioxidant activity, with scavenging abilities for 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) ABTS+ radicals being 58.71% and 77.03% greater than those of CS, respectively, thereby providing more effective protection for the essential oil. In comparison to CS essential oil, microcapsules (CS–EEO), QE–CS–EEO demonstrated an 18.65% increase in EEO encapsulation efficiency, achieving a total encapsulation efficiency of 41.29%. Based on these results, various edible coating solutions were formulated, including Control, E1 (1% CS), E2 (0.5% CS + 0.5% CS–EEO), E3 (0.5% CS + 0.5% QE–CS–EEO), and E4 (1% EEO), to extend the shelf life of cherry tomatoes. Notably, cherry tomatoes treated with the E3 formulation maintained superior freshness indicators, exhibiting an extended shelf life of approximately 9–12 days compared to the control group. This study aims to explore a novel microcapsule wall material and provide a strategy for extending the shelf life of fruits and vegetables, thereby minimizing food waste.