Microencapsulation of Rose Essential Oil Using Perilla Protein Isolate-Sodium Alginate Complex Coacervates and Application of Microcapsules to Preserve Ground Beef.

Rose essential oil (REO) microcapsules were prepared using perilla protein isolate (PPI)-sodium alginate (NaAlg) complex coacervates as shells. PPI-to-NaAlg ratio of 6:1 and pH 3.8 were the optimum parameters for obtaining PPI-NaAlg coacervates. The multicore morphology and large particle size of microcapsules indicated the successful encapsulation of REO in PPI-NalAg shells. The hydrogen bond between the core and wall and electrostatic interaction between PPI and NaAlg were confirmed by Fourier-transform infrared (FTIR) spectra. The encapsulation efficiency, payload, and encapsulation yield of the microcapsules were 89.80%, 53.17%, and 88.26%. Additionally, the microencapsulated REO displayed better thermal stability and sustained-release profile than free REO. Microencapsulation of REO in PPI-NaAlg shell matrix improved its antibacterial ability. Incorporation of REO microcapsules in ground beef increased its shelf life by 6 days at 4 ℃. Encapsulation of REO in the PPI-NaAlg coacervates may be simple and effective way for improving its preservative effects on meat. [ABSTRACT FROM AUTHOR]