Study on the Preparation of Citrus Essential Oil Microemulsion and Its Effect on the Preservation of Fresh‐Cut Apples

ABSTRACT Citrus essential oil was used as the primary material in this investigation, with Tween 80 as the surfactant and ethanol serving as a cosurfactant. Using the low‐energy emulsification method to prepare citrus essential oil microemulsions (CEO‐M) with high water solubility and stability. The optimal formulation was identified as citrus essential oil: mixed surfactant = 2:8, with a mixed surfactant ratio of Tween 80 to ethanol of 3:1 after examining the particle size, PDI, and zeta potential of the microemulsion. When the essential oil concentration reached 60 mg/mL, the ABTS + and DPPH radical scavenging abilities of the CEO‐M were 1.34 times and 1.22 times than that of the CEO‐C, respectively. After 8 days of storage, CEO‐M‐treated fresh‐cut apples lost much less weight, softness, titratable acid content, and soluble solids than controls. Browning index (BI) in CEO‐M‐treated apples (44.42%) was significantly attenuated relative to controls (69.28%) and the CEO‐C treated group (54.01%) ( p < 0.05). The CEO‐M treatment greatly lowered the activities of polyphenol oxidase (PPO), peroxidase (POD), and the consumption of total phenolic content in fresh‐cut apples. It inhibited the browning of the fruit. At the end of storage, the sensory scores of CEO‐M were significantly higher than those of the control and CEO‐C treatment groups.