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Preparation of Cinnamon Essential Oil-mesoporous SBA15 Complex and Its Preservation Effect on Pneumatophorus japonicus
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Jinjin LIU, Hong LEI*, Mengmeng WANG, Jiahui NONG
Science and Technology of Food Industry | 2026, 47(2) : 356 - 364
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Science and Technology of Food Industry | 2026, 47(2): 356-364
• Storage and Preservation •
Preparation of Cinnamon Essential Oil-mesoporous SBA15 Complex and Its Preservation Effect on Pneumatophorus japonicus
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Jinjin LIU, Hong LEI*, Mengmeng WANG, Jiahui NONG
Affiliations
  • College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
Published: 2026-01-15 doi: 10.13386/j.issn1002-0306.2024120280
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CEO-SBA15 complex was prepared in the present study, exploiting mesoporous material SBA15 and cinnamon essential oil (CEO) as raw materials. The conditions of optimal process of CEO-SBA15 complex were obtained by single factor experiment, investigating the effect of different conditions on the load rate and yield of CEO-SBA15. The structure and properties of CEO-SBA15 complex were characterized by scanning electron microscopy, Fourier infrared spectroscopy, X-ray photoelectron spectroscopy and the release behavior of CEO-SBA15. The effect of CEO-SBA15 on preservation of Pneumatophorus japonicus at 4 ℃ was also investigated. Results showed that the optimum preparation conditions of CEO-SBA15 complex were as follows: mass ratio of SBA15 to cinnamon essential oil 1:20, ultrasonic time 20 min, adsorption time 24 h. Under these conditions, the essential oil load rate of CEO-SBA15 complex was 66.22%±0.58%, and the yield was 77.65%±1.62%. SEM investigation showed that CEO-SBA15 was fibrous in shape. FTIR and XPS showed that cinnamon essential oil was loaded into the surface and interior of SBA15 by physical adsorption. The sustained release behavior analysis of CEO-SBA15 showed that the long-term release effect of cinnamon essential oil could be achieved. Moreover, CEO-SBA15 compound could effectively reduce the contents of volatile basic nitrogen, trimethylamine and thiobarbituric acid during the storage period, and could effectively delay the increasing rate pH and the deterioration of color and odor of green fillet, which indicated that CEO-SBA15 had a good preservative effect on green fillet. The present study provided a new idea for the application of CEO-SBA15 compound as the agent of food deodorizer and preservative.

cinnamon essential oil  /  mesoporous material SBA15  /  properties characterization  /  Pneumatophorus japonicus  /  preservation
刘金金, 雷红, 王濛濛, 农家慧. 肉桂精油-介孔SBA15复合物的制备及其对青条鱼的保鲜效果. 食品工业科技, 2026 , 47 (2) : 356 -364 . DOI: 10.13386/j.issn1002-0306.2024120280
Jinjin LIU, Hong LEI, Mengmeng WANG, Jiahui NONG. Preparation of Cinnamon Essential Oil-mesoporous SBA15 Complex and Its Preservation Effect on Pneumatophorus japonicus[J]. Science and Technology of Food Industry, 2026 , 47 (2) : 356 -364 . DOI: 10.13386/j.issn1002-0306.2024120280
Year 2026 volume 47 Issue 2
105
51
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doi: 10.13386/j.issn1002-0306.2024120280
  • Receive Date:2024-12-23
  • Online Date:2026-10-24
  • Published:2026-01-15
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  • Received:2024-12-23
Affiliations
    College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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