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.
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.