Effect of Cinnamaldehyde-Modified Zanthoxylum schinifolium Essential Oil Microcapsules on Non-contact Microbial Inhibition and Storage Quality of Shatangju Mandarins

To address the problem that Shatangju mandarins are susceptible to pathogenic microbial infection and quality deterioration after harvest, this study prepared cinnamaldehyde (CA)-modified Zanthoxylum schinifolium essential oil (ZSEO) microcapsules (ZSEO/CA-MCs) by the spray drying method using a mix...

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Autor principal:	LUO Yuyang, WANG Dan, TIAN Binqi, TANG Jie, ZHANG Xingzhong
Format:	Artigo
Idioma:	Inglês
Publicat:	China Food Publishing Company 2026-05-01
Col·lecció:	Shipin Kexue
Matèries:	zanthoxylum schinifolium essential oil; cinnamaldehyde; microcapsules; shatangju mandarins; non-contact microbial inhibition
Accés en línia:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-9-028.pdf
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