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

大豆分离蛋白-黄原胶复合稳定茶树油酸洗乳剂的抑菌潜力评价及其在天牛保鲜中的应用

食品工业已经见证了对自然保存方法的迫切需求，特别是在水产品中日益严重的微生物污染情况下。以大豆分离蛋白（SPI）和黄原胶（XG）为乳化载体，对茶树油（TTO）进行包封，制备了具有高稳定性和强抗菌活性的皮克林乳剂（PE）。该乳液在XG浓度为0.8 wt%时表现出最佳稳定性，并增强了SPI-XG凝胶网络的稳定性。PE对细菌生物膜和细胞活力的抑菌活性显著高于精油溶液（EOS），说明乳化可以提高TTO的抑菌效果。PE破坏了细胞膜结构，导致核酸和蛋白质的泄漏，抑制了生物膜的形成。保鲜试验结果表明，PE可将红虾（Solenocera crassicornis）的保质期延长4 d，凸显了PE在食品保鲜行业的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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.