Microencapsulation of Citral and its Antifungal Activity into Pectin Films

Abstract

Citral is an essential oil with great antimicrobial activity, but its use in the food industry is limited due to its easy decomposition in room conditions. Therefore, this study aimed to microencapsulate citral by the spray drying process and incorporate the powder into pectin films to assess their antifungal activity. For this, solutions of maltodextrin (MD), Arabic gum (AG) sodium alginate (SA) at different concentrations were used to emulsify citral. The emulsion with 10:10:0.1 MD:AG:SA was selected to spray the drying process due to its small droplet size, monomodal size distribution, and low D[3,2], D[4,3], and span index. The dried powder had high solubility (83.4%), and low wettability time (27 s), moisture content (4.05%), and bulk density (0.72 g/cm3), allowing to infer powder stability and showing appropriate handling qualities on a large scale. Thermal analyses reveal that microparticles and pectin films provide thermal protection to citral from 37 to 175 °C. Concerning the antagonistic activity, pectin films added with citral microencapsulated had antifungal activity ranging from 42-68% against Penicillium italicum, Colletotrichum gloeosporioides, and Aspergillus niger under in vitro conditions. Therefore, these films serve as a basis for developing new edible coatings with practical applications in the postharvest management of phytopathogenic fungi.