Development of antimicrobial nanoemulsion edible coating of xanthan gum incorporated with pomelo peel extract for cheese preservation

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102692

Manisha Joshi , Gurvendra Pal Singh , Ipsheta Bose , Tianxi Yang , Azadeh Babaei , Somesh Sharma , Krishna Aayush

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引用次数: 0

Abstract

The increasing demand for natural food preservation highlights the potential of plant-based edible coatings. This study developed an active nanoemulsion edible coating using xanthan gum (XG) infused with pomelo peel extract (PPE) for paneer preservation. Pomelo peel extracts prepared using methanol, hexane, and dichloromethane showed methanol extract had the highest phenolic (177.06 ± 0.08 mg GAE/g), flavonoid (19.20 ± 0.12 mg RU/g), and antioxidant activity (70.49 ± 0.23 % DPPH inhibition). Antimicrobial activity was confirmed against spoilage organisms, with the highest inhibition zones for Shigella boydii (28.3 ± 1.1 mm), Bacillus cereus (27.6 ± 0.5 mm), and Rhizopus stolonifer (23 ± 2 mm). The nanoemulsion (1.5 % Tween 80, 0.2 % XG, 2 % PPE) was applied to paneer, significantly reducing microbial counts (yeast and mold: 3.31 ± 0.04 log₁₀ CFU/mL; total plate: 3.52 ± 0.01 log₁₀ CFU/mL) over 15 days at 4 °C. It also reduced weight loss (9.62 ± 0.47 %), maintained pH (4.53 ± 0.2), limited lipid hydrolysis (0.81 ± 0.09 %), and preserved acidity (0.99 ± 0.06 %) and sensory quality. This approach supports sustainable food preservation and citrus peel valorisation.

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柚皮提取物黄原胶可食用抗菌纳米乳涂层的研制

对天然食品保鲜需求的不断增长凸显了植物性可食用涂层的潜力。本研究利用黄原胶（XG）注入柚子皮提取物（PPE），开发了一种活性纳米乳可食用涂层，用于奶酪保鲜。甲醇、己烷和二氯甲烷制备的柚子皮提取物的酚类含量（177.06±0.08 mg GAE/g）、类黄酮含量（19.20±0.12 mg RU/g）和抗氧化活性（70.49±0.23% DPPH抑制）最高。对腐败菌有抑菌活性，其中对博氏志贺氏菌（28.3±1.1 mm）、蜡样芽孢杆菌（27.6±0.5 mm）和匍匐茎根霉（23±2 mm）的抑菌活性最高。将纳米乳（1.5% Tween 80, 0.2% XG, 2% PPE）应用于奶酪，可显著降低微生物计数(酵母和霉菌：3.31±0.04 log₁₀CFU/mL；总盘子：3.52±0.01 log₁₀CFU/mL)在4°C下超过15天。它还能减轻体重（9.62±0.47%），维持pH(4.53±0.2)，限制脂质水解（0.81±0.09%），保持酸度（0.99±0.06%）和感官品质。这种方法支持可持续食品保存和柑橘皮增值。

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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.