Multifunctional Hydrogel based on Chlorella Protein: Structure, Performance and Application in Cherry Preservation

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-12-21 DOI:10.1007/s11483-024-09920-z

Cailing Yu, Yanan Zhao, Xinyu Zu, Yan Liang, Hua Wang

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引用次数: 0

Abstract

This study presents a novel multifunctional hydrogel synthesized by crosslinking Chlorella protein using 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide/n-hydroxysuccinimide, aimed at extending the shelf life of perishable fruits like cherries. Structural, rheological, and scanning electron microscopy analyses revealed that Chlorella protein hydrogels (CPH) possess excellent solid-like properties and a stable porous structure. The water-holding capacity improved significantly from 67.11 ± 0.72% to 96.53 ± 0.61% with increasing CP concentration (10–22.5%, w/v). Additionally, CPH decomposition temperatures were ~ 150 °C (5% weight loss), demonstrating good thermal stability. Due to the ionization of -COOH and -NH₂ groups, the CPH showed excellent pH sensitivity, with low dissolution rates in acidic environments (64.97%) and significantly higher rates in alkaline environments (448.50%). Furthermore, the CPH inhibited the penetration of Staphylococcus aureus and Escherichia coli, and exhibited good free radical scavenging abilities against DPPH (74.50%) and ABTS^•+ (97.92%). In cherries preservation tests, CPH extended preservation time to 15 days compared to 5 days in the control group, effectively inhibiting decay, suggesting CPH is a promising choice for multifunctional fruit preservation.

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.