Polylactic acid-based microcapsules for moisture-triggered release of chlorine dioxide and its application in cherry...

Polylactic acid (PLA)-based microcapsules, capable of releasing chlorine dioxide (ClO₂) upon exposure to moisture, have been developed for fruits and vegetables preservation. The microcapsules were prepared by emulsion solvent evaporation, utilizing PLA as the wall material, and NaClO₂ as the core material. After optimization, NaClO₂ microcapsules exhibited an encapsulation efficiency of 55.75% and an average particle size of 498.08 μm. Citric acid microcapsules were prepared using the same process, but with citric acid as the core material. When the two kinds of microcapsules were mixed, gaseous ClO₂ was released in a highly humid environment. The release rate could be adjusted by temperature and the ratio between the two microcapsules, and the release period could be as long as 17 days at 20 °C. With a certain amount of microcapsules placed in the package of cherry tomatoes, the decay rate and weight loss rate of the fruits were reduced by 63 % and 34 %, respectively, compared to the control group. The microcapsules also helped to maintain the good appearance, hardness, and the content of total soluble solid content and titratable acid content of cherry tomatoes. Therefore, the PLA-based microcapsules have satisfied convenience and effectiveness for application in fruit and vegetables preservation.