Effect of drying methods on the physicochemical and adsorption properties of porous starch loaded with cinnamon essential oil

IF 5.9 3区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Le Li , Xingyu Chen , Yizhao Yang , Huaxi Xiao , Jiangtao Li , Wenhua Zhou , Fengxiang Yu
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引用次数: 0

Abstract

Porous starch (PS) was prepared from rice starch via composite enzymatic hydrolysis, and three drying methods (natural, oven, vacuum freeze-drying) were comparatively analyzed for their impacts on structural and functional properties. This study first establishes the critical relationship between drying-induced crystallinity changes and adsorption performance in PS. Freeze-dried PS (Fd-PS) demonstrated optimal structural integrity with enhanced short-range molecular order, uniform particle distribution, and superior thermal stability. Fd-PS exhibited exceptional adsorption capacities for water (0.9952 ± 0.0204 g/g), soybean oil (0.9663 ± 0.032 g/g), and methylene blue (2.139 ± 0.005 mg/g), and the 60-day cumulative retention rate of Fd-PS with cinnamon essential oil (CEO) was highest for 43.74 % in open system. The preserved porous architecture through freeze-drying facilitated effective essential oil encapsulation, demonstrating significant antibacterial activity against foodborne pathogens (Escherichia coli, Staphylococcus aureus, Salmonella) with inhibition zone diameters measuring 14.72 ± 2.12 mm, 18.27 ± 0.29 mm, and 15.5 ± 1.06 mm for the bacteria. Mechanistic analysis revealed that ice sublimation during freeze-drying minimizes structural collapse, maintaining pore integrity critical for adsorption and controlled release. These findings systematically validate vacuum freeze-drying as the optimal post-treatment for PS production, providing theoretical support for its application in active food packaging systems requiring high adsorption capacity and sustained antimicrobial efficacy.
不同干燥方式对载肉桂精油多孔淀粉理化及吸附性能的影响
以大米淀粉为原料,采用复合酶解法制备了多孔淀粉(PS),并比较分析了自然干燥、烘箱干燥、真空冷冻干燥三种干燥方法对其结构和功能性能的影响。本研究首次建立了干燥诱导的聚苯乙烯结晶度变化与吸附性能之间的关键关系。冻干聚苯乙烯(Fd-PS)具有较好的结构完整性,具有增强的近程分子有序性、均匀的颗粒分布和优越的热稳定性。Fd-PS表现出异常对水的吸附能力(0.9952 ±0.0204  g / g),大豆油(0.9663 ±0.032  g / g),和亚甲蓝(2.139 ±0.005  毫克/ g),和60天累积保留率的Fd-PS肉桂精油(CEO)在开放系统最高43.74 %。通过冷冻干燥保存多孔结构促进有效的精油封装,展示重要的抗菌活性与食源性病原体(大肠杆菌、金黄色葡萄球菌、沙门氏菌)与抑菌圈直径测量 14.72±2.12  毫米,18.27 ±  毫米,0.29和15.5 ±1.06  mm的细菌。机理分析表明,在冷冻干燥过程中,冰升华可以最大限度地减少结构崩塌,保持孔隙完整性,这对吸附和控制释放至关重要。这些研究结果系统地验证了真空冷冻干燥是PS生产的最佳后处理,为其在需要高吸附能力和持续抗菌效果的活性食品包装系统中的应用提供了理论支持。
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 Structure-Netherlands
Food Structure-Netherlands Chemical Engineering-Bioengineering
CiteScore
7.20
自引率
0.00%
发文量
48
期刊介绍: Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.
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