Effect of Protocatechuic Acid-Grafted Chitosan-Based Coatings Enriched With Clove Essential Oil Microcapsules to Improve the Postharvest Quality of Cherry Tomatoes

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-05-07 DOI:10.1111/1750-3841.70247

Wenbin Jin, Erhu Hu, Jiarong Wang, Xiaohong Yu, Qingzhi Ji, Nan Tang

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Abstract

ABSTRACT

Cherry tomatoes harvested are prone to rotting and spoilage. In the present study, clove essential oil (CEO) was encapsulated with protocatechuic acid-grafted chitosan (PCA-g-CS) as wall material, and the effect of microcapsule on cherry tomatoes preservation was studied. Results showed that PCA-g-CS microcapsules loaded with CEO were successfully prepared. Compared with native chitosan microcapsules (58.87% and 41.24%), PCA-g-CS microcapsules (82.50% and 62.59%) have a higher encapsulation efficiency and loading capacity. The simulated release of PCA-g-CS microcapsules loaded with CEO in a phosphate buffer saline solution shows that this technology could control the sustained release of CEO. Among all of the cherry tomatoes’ preservation groups, the cherry tomatoes treated with the PCA-g-CS microcapsules coating solution exhibited the lowest weight loss and respiration rate, the highest firmness, highest antimicrobial activities than other treatment groups, effectively extending the shelf life of cherry tomatoes. Therefore, PCA-g-CS microcapsules coating solution is the most effective coating for controlling undesirable microbial, extending shelf life and improving physicochemical and sensory alterations of cherry tomatoes.

Practical Application: Microcapsules created with protocatechuic acid-grafted chitosan can significantly enhance the encapsulation efficiency of essential oils and their antimicrobial efficacy. In practical applications, this approach can notably extend the shelf life of cherry tomatoes and other fruits.

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富含丁香精油微胶囊的原儿茶酸接枝壳聚糖涂层对圣女果采后品质的影响

摘要收获的圣女果容易腐烂变质。以原儿茶酸接枝壳聚糖（PCA-g-CS）为壁材，对丁香精油（CEO）进行包封，研究微胶囊对圣女果保鲜的影响。结果表明，成功制备了负载CEO的PCA-g-CS微胶囊。与天然壳聚糖微胶囊（58.87%和41.24%）相比，PCA-g-CS微胶囊（82.50%和62.59%）具有更高的包封效率和负载能力。负载CEO的PCA-g-CS微胶囊在磷酸盐缓冲盐水溶液中的模拟释放实验表明，该技术可以控制CEO的缓释。结果表明，PCA-g-CS微胶囊包衣液处理的樱桃番茄的失重率和呼吸速率最低，硬度最高，抗菌活性最高，有效延长了樱桃番茄的保质期。因此，PCA-g-CS微胶囊包衣液是控制不良微生物、延长保质期、改善圣女果理化和感官变化的最有效包衣。实际应用：原儿茶酸接枝壳聚糖制备的微胶囊可显著提高精油的包封率和抗菌效果。在实际应用中，这种方法可以显著延长圣女果和其他水果的保质期。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.