Nanoencapsulated cinnamaldehyde β-cyclodextrin inclusion complexes as a sustained release strategy for postharvest rambutan preservation

The nanoscale β-cyclodextrin encapsulated cinnamaldehyde inclusion complexes were fabricated by a nano spray dryer. The inclusion complexes' physical and chemical properties, encapsulation efficiency, Fourier transform infrared, release profile, particle diameter, antimicrobial and antioxidant activity, were included in this dataset. Also, its effects of postharvest preservation of rambutan, which contains fruit firmness, soluble solid content, titratable acid, sugar to acid ratio, weight loss, peel browning, and surface microbial population were recorded to develop a comprehensive dataset on nanoscale β-cyclodextrin encapsulated cinnamaldehyde inclusion complexes and preservation effects on postharvest rambutans.

该数据集通过纳米喷雾干燥法制备了纳米级β-环糊精包封肉桂醛包合物。该数据集涵盖了包合物的物理化学性质、包封效率、傅里叶变换红外光谱、释放曲线、颗粒直径、抗菌和抗氧化活性等内容。此外，还对包含果实质地、可溶性固形物含量、滴定酸度、糖酸比、重量损失、果皮褐变和表面微生物种群在内的荔枝采后保鲜效果进行了记录，旨在构建关于纳米级β-环糊精包封肉桂醛包合物及其对采后荔枝保鲜影响的全面数据集。