Evaluation of the antimicrobial potential of tea tree oil Pickering emulsions stabilized by soy protein isolate-xanthan gum composite and their application performance in Solenocera crassicornis preservation

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI:10.1016/j.fpsl.2025.101437

Kai Xie , Yan Zheng , Jiajie Hu , Jing Chen , Yuexiang Zhan , Hangxin Zhu , Bin Zhang , Shanggui Deng , Hongli Yang

{"title":"Evaluation of the antimicrobial potential of tea tree oil Pickering emulsions stabilized by soy protein isolate-xanthan gum composite and their application performance in Solenocera crassicornis preservation","authors":"Kai Xie , Yan Zheng , Jiajie Hu , Jing Chen , Yuexiang Zhan , Hangxin Zhu , Bin Zhang , Shanggui Deng , Hongli Yang","doi":"10.1016/j.fpsl.2025.101437","DOIUrl":null,"url":null,"abstract":"<div><div>The food industry has witnessed an urgent demand for natural preservation methods, particularly with respect to the aggravating microbial contamination situation in aquatic products. In this study, Tea tree oil (TTO) was encapsulated by employing a soy protein isolate (SPI) and xanthan gum (XG) composite as an emulsifying carrier, generating Pickering emulsions (PE) with high stability and potent antimicrobial activity. The emulsion demonstrated optimal stability at an XG concentration of 0.8 wt%, with an enhanced stability of the SPI-XG gel network. PE showed significant antimicrobial activity against bacterial biofilm and cell viability, surpassing that of the essential oil solution (EOS), indicating emulsification could boost antimicrobial efficacy of TTO. Treatment with PE disrupted cell membrane structure, causing leakage of nucleic acids and proteins, and inhibited biofilm formation. The preservation trial suggested that PE could extend the shelf life of red shrimp (<em>Solenocera crassicornis</em>) by 4 d, highlighting its potential in the food preservation industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101437"},"PeriodicalIF":8.5000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289425000079","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The food industry has witnessed an urgent demand for natural preservation methods, particularly with respect to the aggravating microbial contamination situation in aquatic products. In this study, Tea tree oil (TTO) was encapsulated by employing a soy protein isolate (SPI) and xanthan gum (XG) composite as an emulsifying carrier, generating Pickering emulsions (PE) with high stability and potent antimicrobial activity. The emulsion demonstrated optimal stability at an XG concentration of 0.8 wt%, with an enhanced stability of the SPI-XG gel network. PE showed significant antimicrobial activity against bacterial biofilm and cell viability, surpassing that of the essential oil solution (EOS), indicating emulsification could boost antimicrobial efficacy of TTO. Treatment with PE disrupted cell membrane structure, causing leakage of nucleic acids and proteins, and inhibited biofilm formation. The preservation trial suggested that PE could extend the shelf life of red shrimp (Solenocera crassicornis) by 4 d, highlighting its potential in the food preservation industry.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.