Preparation and characterization of β‐cyclodextrin–oregano essential oil microcapsule and its effect on storage behavior of purple yam

Abstract BACKGROUND Natural plant essential oils have antimicrobial properties; however, essential oils are difficult to maintain in a system because of their volatile nature. First, we prepared microcapsules from β ‐cyclodextrin and oregano essential oil and characterized their properties. Second, the effect of microcapsules on the preservation of freshly cut purple yam was studied using an edible coating technique. Purple yams immersed in distilled water were used as control, and their characteristics were compared with yams coated with citric acid, citric acid + sodium alginate, and citric acid + sodium alginate + β ‐cyclodextrin–oregano essential oil microcapsules (CA–SA–MC) and stored at 4 °C for 5 days. RESULTS Microcapsules of oregano essential oil and β ‐cyclodextrin solution were successfully prepared via the inclusion method, with an optimal encapsulation efficiency of 55.14%. Scanning electron microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis showed strong bonds between β ‐cyclodextrin and oregano essential oil. All edible coatings, particularly CA–SA–MC, significantly ( P ≤ 0.05) maintained firmness, total soluble solids, ascorbic acid content, and anthocyanin content compared with control treatment. This treatment also prevented browning and extended the shelf life of purple yam. CONCLUSION Oregano essential oil can be successfully encapsulated into cyclodextrin microcapsules. It has a great impact on the shelf life extension of purple yam and could be successfully applied to other fresh produce. © 2020 Society of Chemical Industry