Nanophytosome-functionalized active packaging films for preservation of refrigerated rainbow trout

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102708

Mohammad Maleki , Mahmood Alizadeh Sani , Roya Rezaeian-Doloei , David Julian McClements , Mohammad Mohsenzadeh

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引用次数: 0

Abstract

The application of nanophytosomes in active packaging is an exciting area of research and innovation within food packaging and preservation technologies. Nanophytosomes, which are nanoscale carriers derived from plant extracts, offer several unique properties that enhance the performance of active packaging systems. In this study, nanophytosomes of Perovskia abrotanoides Kar. essential oil (PEO-NP; 10, 20, and 30 mg) and catechin (C-NP; 2.5, 5, and 10 mg) were prepared using the thin layer hydration method. As the nanophytosome concentration increased, the particle size decreased, while the encapsulation efficiency and loading capacity increased. At sufficiently high concentrations, bioactive-loaded nanophytosomes with small mean particle diameters (< 200 nm), low polydispersity indices (≤ 0.2), and negative charges (−34 to −52 mV) could be produced. Transmission electron microscopy images showed that the nanophytosomes were small spherical particles. Encapsulation of the essential oil and catechin within the nanophytosomes improved their stability under refrigerated storage and gastrointestinal conditions. Moreover, the nanophytosome-encapsulated bioactives exhibited greater antioxidant and antibacterial effects than the free ones. Finally, incorporating the bioactive-loaded nanophytosomes into active packaging materials was shown to extend the shelf life of fish fillets, which was attributed to their ability to suppress microbial growth and oxidation. The nanophytosomes developed in this study may therefore be suitable for improving the performance of plant-based preservatives within food and other industries. The incorporation of nanophytosomes into active packaging represents a significant increase forward in food preservation technology. By enhancing delivery mechanisms, improving material properties, and leveraging natural bioactive compounds, nanophytosomes can revolutionize the way food products are packaged and preserved, responding to both market demands and sustainability goals. Further research and development are essential for overcoming challenges related to scalability, regulatory approval, and consumer acceptance.

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保存冷藏虹鳟鱼的纳米植物体功能化活性包装薄膜

纳米植物体在活性包装中的应用是食品包装和保存技术中一个令人兴奋的研究和创新领域。纳米植物体是一种从植物提取物中提取的纳米级载体，具有几种独特的特性，可以增强活性包装系统的性能。在本研究中，研究了钙钛酸盐的纳米植物体。精油(PEO-NP；10、20和30毫克)和儿茶素(C-NP；2.5、5、10 mg)，采用薄层水化法制备。随着纳米植物体浓度的增加，纳米植物体的粒径减小，而包封效率和负载能力增加。在足够高的浓度下，携带生物活性的纳米植物体具有较小的平均粒径(<；可以产生低多分散性指数（≤0.2）和负电荷（−34 ~−52 mV）。透射电镜图像显示，纳米酶体为小的球形颗粒。将精油和儿茶素包封在纳米植物体内，提高了它们在冷藏和胃肠道条件下的稳定性。此外，纳米植物体包封的生物活性物质比游离的生物活性物质具有更强的抗氧化和抗菌作用。最后，将具有生物活性的纳米植物体加入活性包装材料中，可以延长鱼片的保质期，这归因于它们抑制微生物生长和氧化的能力。因此，本研究开发的纳米植物体可能适用于改善食品和其他行业中植物性防腐剂的性能。在活性包装中加入纳米植物体代表了食品保鲜技术的显著进步。通过增强输送机制、改善材料特性和利用天然生物活性化合物，纳米植物体可以彻底改变食品的包装和保存方式，满足市场需求和可持续发展目标。进一步的研究和开发对于克服与可扩展性、监管批准和消费者接受度相关的挑战至关重要。

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

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.