Preparation and application of modified Aronia melanocarpa pectin-whey protein stabilized clove essential oil pickering emulsion sustained-release preservative pads.

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-08-08 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102883

Liu Yang, Zhipeng Jiang, Xinyu Zhang, Xue Ding, Rui Xiao, Wenwen Chen, Shengyu Xu, Hongyuan Zhang

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引用次数: 0

Abstract

Aronia melanocarpa Pectin (AP) was modified via alkaline/enzymatic/high-pressure enzymatic methods. High-pressure enzymatic pectin (HPP-AP) exhibited the lowest esterification degree with galacturonic acid content, optimal shear-thinning behavior, and emulsification performance. HPP-AP complexed with whey protein isolate (WPI) through hydrophobic interactions (exposed galacturonic acid-WPI residues) and hydrogen bonding (amide-hydroxyl groups), forming stable composite particles. These particles stabilized Pickering emulsions (20 % oil phase) encapsulating clove essential oil (CEO), demonstrating uniform interfacial adsorption (oil-in-water type), high encapsulation efficiency, and stability under diverse conditions (pH, temperature, centrifugation). The emulsions showed sustained CEO release (87.8 % at 7 days) and inhibited aspergillus Niger (A. niger) effectively. Coated onto non-woven fabrics, the emulsion formed a gel-network coating. During 12 d storage (4 °C), preservative pads delayed strawberry weight loss, texture/color deterioration, and moisture migration, extending shelf life by 6 d while maintaining quality in transport simulation. This work provides a novel strategy for plant essential oil-based active packaging.

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改性黑木香果胶-乳清蛋白稳定丁香精油萃取乳剂缓释保鲜剂的制备及应用。

采用碱性/酶法/高压酶法对黑桃果胶（AP）进行改性。高压酶促果胶（HPP-AP）与半乳糖醛酸含量的酯化程度最低，剪切减薄性能最佳，乳化性能最佳。HPP-AP通过疏水相互作用（暴露的半乳糖醛酸-WPI残基）和氢键（酰胺-羟基）与乳清分离蛋白（WPI）络合，形成稳定的复合颗粒。这些颗粒稳定的皮克林乳液（20%油相）包封丁香精油（CEO），表现出均匀的界面吸附（水包油型），高包封效率，以及在不同条件下（pH、温度、离心）的稳定性。乳剂对黑曲霉（A. Niger）的抑制作用较好，7 d的CEO释放率为87.8%。将乳液涂在无纺布上，形成凝胶网涂层。在4°C的12 d贮藏过程中，防腐剂垫延缓了草莓的失重、质地/颜色变质和水分迁移，延长了6 d的保质期，同时保持了运输模拟中的质量。本研究为植物精油活性包装提供了一种新的策略。

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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.