Preparation of L. essential oil hydrogel beads and preservation application research in strawberry.

L. essential oil (PLEO) has antibacterial and antioxidant properties, which can effectively maintain the quality of fruits and extend their shelf life. In this study, sodium alginate and chitosan were used as wall materials, and PLEO microcapsule powder was used as the core materials to prepare PLEO hydrogel beads. The best results were obtained by using 2%w/v sodium alginate and 1.5%w/v chitosan as wall materials, with a core-to-wall ratio of 2:1 and homogenized for 15 min producing PLEO hydrogel beads with encapsulation efficiency of 82.61 %. For strawberries preservation, PLEO hydrogel beads preservation group had a better effect after 5 d of storage, showing a lower decay rate (15.71 %), better maintaining the hardness of 1.75 kg/cm, and a weight loss of 3.29 %. Furthermore, organic acids and total phenols were retained more in this group, the number of microorganisms was significantly reduced, and sensory qualities were improved, especially taste and color. This study provides important insights into the application of natural preservatives in the food industry and promotes sustainable practices in food preservation.