領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
As a green and safe natural anti-mildew agent, plant essential oils (EOs) can effectively reduce the losses of agricultural products caused by toxigenic fungi contamination. However, EOs generally have the disadvantages of volatility, easy oxidation, and strong influence of pungent odors. The new sustained-release technology, such as encapsulation, nanoemulsion, Pickering emulsion, electrostatic spinning and gelation, helps to enhance the sustained release and retention of EOs in active packaging, to improve the biocompatibility and antifungal effect of EOs in food system. In this review, we summarized the encapsulation of EOs by 5 sustained-release technologies and their application in improving the antifungal potential and reducing mycotoxin contamination in food preservation.
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