Functionalized sodium alginate composite films based on double-encapsulated essential oil of wampee nanoparticles: a green preservation material

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-19 DOI:10.1016/j.fochx.2024.101842

Jinman He , Wanli Zhang , Gulden Goksen , Mohammad Rizwan Khan , Naushad Ahmad , Xinli Cong

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Abstract

In this study, zein-pectin nanoparticles loaded with Wampee [Clausena lansium (Lour.) Skeels] (WEO) were developed. The particle size of the nanoparticles is 515.9 nm, polydispersity index is 0.4 and zeta potential is −39.3 mV. Subsequently, the ZWP was incorporated into sodium alginate (SA)-based film (ZWP-S). The films were then analyzed to determine their physical properties and thermal stability, and also to examine their microstructure and intermolecular forces using SEM, FTIR, and XRD techniques. Additionally, the films were evaluated for their antimicrobial and antioxidant activity, as well as their ability to sustain the release of WEO. Overall, the ZWP-S film conferred excellent functional properties, including UV barrier performance, mechanical properties (21 % increase in tensile strength), water sensitivity, stability, more compact structure, high antioxidant activity and long-lasting antimicrobial activity, surpassing those of the control film. Consequently, it was applied as a novel coating for preserving strawberries, rotting rate of strawberries was reduced by 43 % at 6d, yielding promising results in prolonging the freshness of the fruit.

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基于双封装万皮精油纳米颗粒的功能化海藻酸钠复合膜：一种绿色保鲜材料

本研究开发了负载有 Wampee [Clausena lansium (Lour.) Skeels] （WEO）的沸石-pectin 纳米粒子。纳米颗粒的粒径为 515.9 nm，多分散指数为 0.4，ZETA 电位为 -39.3 mV。随后，将 ZWP 加入基于海藻酸钠（SA）的薄膜（ZWP-S）中。然后对薄膜进行分析，以确定其物理性质和热稳定性，并使用 SEM、FTIR 和 XRD 技术检查其微观结构和分子间作用力。此外，还对薄膜的抗菌和抗氧化活性以及持续释放 WEO 的能力进行了评估。总体而言，ZWP-S 薄膜具有优异的功能特性，包括紫外线阻隔性能、机械特性（拉伸强度提高 21%）、水敏感性、稳定性、更紧凑的结构、高抗氧化活性和持久抗菌活性，超过了对照薄膜。因此，它被用作保存草莓的新型涂层，6 天后草莓的腐烂率降低了 43%，在延长水果保鲜期方面取得了可喜的成果。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.