Colloidal stability of Salvia officinalis essential oil nano-liposomes and its antioxidant and antibacterial dual effect in postharvest preservation of Agaricus bisporus

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-06-11 DOI:10.1016/j.foodcont.2025.111496

Jia Wang , Xin Jiang , Lei Feng , Jiali Han , Yueyuan Li , Xiangyou Wang , Hiroaki Kitazawa , Yanyin Guo , Ling Li

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引用次数: 0

Abstract

To enhance essential oil stability and controlled release performance, sage essential oil-loaded liposomes (Lps-SEO) has been developed via thin-film dispersion and ultrasonic hydration in this study. The optimized Lps-SEO-80 formulation demonstrated favorable physicochemical characteristics, including a mean particle size of 139.95 nm and higher encapsulation efficiency of 57 %. Notably, it demonstrated both potent antioxidant activity and significant antibacterial efficacy against Pseudomonas sp. Fourier Transform Infrared (FTIR) analysis revealed hydrogen bonding and hydrophobic interactions between sage essential oil (SEO) components and phospholipids, effectively improved the colloid stability of Lps-SEO. Microstructural characterization confirmed the successful encapsulation of SEO microdroplets within liposomal hydrophobic chambers, forming structurally intact vesicles. In practical applications, Lps-SEO-80 treatment effectively delayed browning and suppressed respiratory metabolism in Agaricus bisporus through reactive oxygen species (ROS) homeostasis regulation via enhanced antioxidant enzyme activities. In conclusion, the SEO liposomes obtained in this study provided a new idea for preserving postharvest edible fungi.

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丹参精油纳米脂质体的胶体稳定性及其在双孢蘑菇采后保鲜中的抗氧化、抗菌双重作用

为了提高鼠尾草精油的稳定性和控释性能，本研究采用薄膜分散和超声水合法制备了鼠尾草精油负载脂质体（Lps-SEO）。优化后的Lps-SEO-80配方具有良好的理化性能，平均粒径为139.95 nm，包封效率高达57%。傅里叶变换红外（FTIR）分析显示，鼠尾草精油（SEO）成分与磷脂之间存在氢键和疏水相互作用，有效地提高了Lps-SEO的胶体稳定性。微观结构表征证实了SEO微滴在脂质体疏水腔内的成功包封，形成结构完整的囊泡。在实际应用中，Lps-SEO-80处理通过增强抗氧化酶活性调控活性氧（ROS）稳态，有效延缓双孢蘑菇褐变，抑制呼吸代谢。综上所述，本研究获得的SEO脂质体为食用菌采后保鲜提供了新的思路。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.