Comparative study on the different edible coatings loaded with fennel essential oil/β-cyclodextrin microcapsules for blueberry preservation

Figures & data

Table 1. Three-factor and three-level Box-Behnken design used in the response surface methodology and the experimental data related to survey response.

Samples	X1 Core wall material ratio（%）	X2 Mixing time(T)	X3 Embedding temperature (℃)	Embedding rate (%)
1	−1(1:0.5)	−1(60)	0(60)	64.04 ± 0.43a
2	1(1:0.7)	−1	0	64.59 ± 0.29^a
3	−1	1(90)	0	65.67 ± 0.29^bc
4	1	1	0	66.56 ± 0.41^b
5	−1	0(120)	−1(50)	68.86 ± 0.25^c
6	1	0	−1	67.11 ± 0.14^b
7	−1	0	1(70)	69.08 ± 0.19^c
8	1	0	1	68.02 ± 0.63^c
9	0(1:0.6)	−1	−1	62.02 ± 0.21^a
10	0	1	−1	69.79 ± 0.32^d
11	0	−1	1	67.64 ± 0.31^c
12	0	1	1	68.51 ± 0.39^cd
13	0	0	0	76.33 ± 0.60^e
14	0	0	0	77.05 ± 0.14^e
15	0	0	0	75.38 ± 0.13^e
16	0	0	0	75.41 ± 0.22^e
17	0	0	0	75.56 ± 0.31^e

Different letters indicate significant differences in each row of data (p < 0.05, n = 5).

Figure 1. Influence of (a) Core wall material ratio, (b) Embedding temperature, and (c) Mixing time on EE.

Table 2. The significance of the regression coefficients.

Source model	Sum of squares	df	Mean square	F	P	Significance
Model	347.23	9	38.58	30.54	<0.0001	***
X1-core wall material ratio	0.23	1	0.23	0.19	0.6795	*
X2-mixing time	18.73	1	18.73	14.82	0.0063	***
X3-embedding temperature	3.74	1	3.74	2.96	0.1290	*
X1X2	0.029	1	0.029	0.023	0.8841	*
X1X3	0.12	1	0.12	0.094	0.7678	*
X2X3	11.90	1	11.90	9.42	0.0181	**
X1^2	94.07	1	94.07	74.46	<0.0001	***
X2^2	151.79	1	151.79	120.15	<0.0001	***
X3^3	36.69	1	36.69	29.04	0.0010	***
Residual	8.84	7	1.26
Lack of fit	6.72	3	2.24	4.22	0.0990	No significant
Pure error	2.12	4	0.53
Cor total	356.07	16

r2 = 0.9752, cv (coefficient of variation) = 1.62%; *, **, and *** indicate p values of > 0.05), < 0.05), and < 0.01, respectively.

Figure 2. Response surface plots of (a) EE = f(X₁, X₂), (b) EE = f(X₁, X₃), and (c) EE = f(X₂, X₃).

Figure 3. SEM images and water contact angles of the three coatings: of SA/LA-GG/β-CD-FEO (A-1, A-2), CMC-Na/LA-GG/β-CD-FEO (B-1, B-2), KGM/LA-GG/β-CD-FEO (C-1, C-2) SEM and SA/LA-GG/β-CD-FEO (B-1), CMC-Na/LA-GG/β-CD-FEO (B-2), KGM/LA-GG/β-CD-FEO (B-3).

Figure 4. (a) FTIR spectra and (b) DSC curves of the coatings and β-CD-FEO.

Figure 5. (a) XRD patterns of the coatings and (b) The rheological properties of the coating solutions.

Figure 6. Effects of storage temperature (25°C) on (a) Weight loss, (b) Hardness, (c) pH, (d) TA, (e) TSS content, and (f) AA content of coated blueberries.

Figure 7. Photographs showing the decay of blueberries during 8 days at room temperature.

Figure 8. Sensory evaluation of blueberries during storage time.