β-Cyclodextrin/Thymol Microcapsule-Embedded Starch Coatings for Synchronized Antimicrobial Release and Shelf-Life Extension in Blueberries

作者：X. Li, Yuxin Liu, Yuxin Liu, Jiayi Zheng, Xiaoyi Zhu, Weirui Fang, Shanshan Lei, Weiran Zhuang, Jing Wu, Tong Hao, Sulin You, Xi Wei, Wen Qin, Yaowen Liu, Yaowen Liu, Mingrui Chen · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14173132 · 被引用次数：10 · 研究领域：Nanocomposite Films for Food Packaging、Postharvest Quality and Shelf Life Management、Microencapsulation and Drying Processes

An eco-friendly composite coating was developed for blueberry preservation through the incorporation of thymol-loaded β-cyclodextrin microcapsules (THY@β-CD) into a potato starch (PO) matrix. Microencapsulation at an optimal wall-to-core ratio of 13:1 achieved a THY encapsulation efficiency of 73.24%. Structural analyses confirmed the successful formation of an inclusion complex, which enhanced thermal stability and provided a controlled release profile governed by Fickian diffusion mechanisms. When applied to blueberries, the coating significantly reduced weight loss by 22%, delayed softening, and more effectively preserved anthocyanin content compared to uncoated fruit during 10-day storage. Furthermore, it well-maintained the sensory quality and visual appeal of the fruit. These results demonstrate that the THY@β-CD/PO coating synergistically integrates sustained antimicrobial delivery with matrix compatibility, offering a promising natural alternative to synthetic preservatives for extending the shelf life of blueberries.