Cordia dichotoma fruit mucilage and flaxseed oil nanoemulsion loaded bioactive film: Synergistic approach to enhance antimicrobial properties and bread shelf-life

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-08-26 DOI:10.1016/j.fbio.2024.104996

Mansuri M. Tosif, Sanju Bala Dhull, Nemat Ali, Muzaffar Iqbal, Abdullah F. AlAsmari, Prince Chawla

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引用次数: 0

Abstract

Recently, non-conventional sources of mucilage have gained significant attention due to their exceptional techno-functional properties and easy availability. This study aimed to utilize fruit mucilage (CDM) for fabricating bioactive films to evaluate the shelf-life of bread. For the development of nanoemulsion, different concentrations of flaxseed oil (1–5% w/w) were employed. Selection was carried out based on droplet size, encapsulation efficiency, and antimicrobial activity. The selected nanoemulsion (CDM-FO1) was subsequently used to develop CDM-based films with the incorporation of carboxymethyl cellulose (CMC) and sodium alginate (SA). Results revealed that the droplet size of the nanoemulsions was significantly increased from 101.25 ± 4.68 nm to 205.15 ± 7.14 nm with increasing flaxseed oil concentration. However, the addition of CMC and SA improved the tensile strength (13.97 ± 0.34 MPa) of the CDM-F11 film compared to control films CDM (6.98 ± 0.68 MPa) and CDM-FC (7.76 ± 1.65 MPa). The CDM-F11 film exhibited excellent barrier properties compared to the control film. The control film showed higher yeast and mold growth, starting at 0.84 ± 0.57 Log CFU/g on the 3rd day and increased to 3.12 ± 0.39 Log CFU/g by the 9th day. In contrast, the CDM-FC film demonstrated better antimicrobial properties, with microbial growth at 0.52 ± 0.39 Log CFU/g on the 3rd day and 2.84 ± 0.38 Log CFU/g on the 9th day. Overall, CDM film loaded with flaxseed oil nanoemulsion can be effectively used as a sustainable food packaging material with enhanced antimicrobial efficiency for bread preservation.

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绶带果粘液和亚麻籽油纳米乳液负载生物活性薄膜：提高抗菌性能和面包保质期的协同方法

近来，非传统来源的粘液因其特殊的技术功能特性和易于获得而备受关注。本研究旨在利用水果粘液（CDM）制作生物活性薄膜，以评估面包的保质期。为开发纳米乳液，采用了不同浓度的亚麻籽油（1-5% w/w）。选择的依据是液滴大小、封装效率和抗菌活性。选定的纳米乳液（CDM-FO1）随后被用于开发基于 CDM 的薄膜，其中加入了羧甲基纤维素（CMC）和海藻酸钠（SA）。结果显示，随着亚麻籽油浓度的增加，纳米乳液的液滴尺寸从 101.25 ± 4.68 nm 显著增加到 205.15 ± 7.14 nm。然而，与对照薄膜 CDM（6.98 ± 0.68 MPa）和 CDM-FC （7.76 ± 1.65 MPa）相比，添加 CMC 和 SA 提高了 CDM-F11 薄膜的拉伸强度（13.97 ± 0.34 MPa）。与对照薄膜相比，CDM-F11 薄膜具有出色的阻隔性能。对照薄膜显示出较高的酵母和霉菌生长率，从第 3 天的 0.84 ± 0.57 Log CFU/g，增加到第 9 天的 3.12 ± 0.39 Log CFU/g。相比之下，CDM-FC 薄膜表现出更好的抗菌性能，第 3 天的微生物生长量为 0.52 ± 0.39 Log CFU/g，第 9 天为 2.84 ± 0.38 Log CFU/g。总之，添加亚麻籽油纳米乳液的 CDM 薄膜可作为一种可持续食品包装材料，有效提高面包的抗菌效率。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.