Edible Oleoresin Infused Nanocomposite Film: A Novel Strategy for Nut Preservation and Aflatoxin Control

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-07-30 DOI:10.1007/s11483-025-09997-0

Ahmed Noah Badr, Adel G. Abdel-Razek, Eman F. Al-Amrousi, Karolina Hoppe, Minar M. M. Hassanein, El-Shahat H. A. Nashi, Salah A. A. Mohamed

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引用次数: 0

Abstract

Contamination by toxigenic fungi presents a significant challenge in nut preservation, with unpacked nuts exhibiting a higher infection rate of 35% compared to 5% in packed nuts. This study investigates the application of chili and garlic oleoresin nanoparticle coatings as a novel method for improving nut preservation and reducing aflatoxin contamination. Oleoresins were characterized for bioactive content and oxidative stability. Nanoparticle membranes were formulated using 1.5% carboxymethyl cellulose and 4.5% Arabic gum, reinforced with maltodextrin (CF1) or alginate (CF2). The results demonstrated that chili oleoresin enhanced the tensile strength of maltodextrin-based membranes from 1.71 MPa to 13.99 MPa, while garlic oleoresin improved the mechanical robustness of alginate membranes from 6.05 MPa to 27.18 MPa. Structural analysis using SEM confirmed changes in membrane architecture due to oleoresin incorporation. Chili oleoresin nanoparticles increased the oxidative stability of nut oils, prolonging induction periods by 23.1 h for hazelnut oil and 10.4 h for almond oil compared to controls. Garlic oleoresin-loaded composite film CF2 reduced total fungal load by 78.4% and aflatoxin B₁ levels by 85.2% after 30 days of storage at 25 C. Chili oleoresin films showed a 72.1% reduction in fungal load. This study recommends the application of alginate-supported garlic oleoresin coatings as a potent biodegradable strategy for nut preservation and mycotoxin risk mitigation. Nano-emulsified chili oleoresin coatings achieved a 100% reduction in aflatoxin contamination in artificially inoculated peanut samples, whereas garlic nanoemulsion reduced aflatoxin levels by 87.97%. These findings highlight the potential of edible oleoresin-based nanoparticle coatings as an effective, sustainable strategy for nut safety enhancement.

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可食用油树脂注入纳米复合膜：坚果保鲜和黄曲霉毒素控制的新策略

产毒真菌的污染对坚果保存提出了重大挑战，未包装坚果的感染率为35%，而包装坚果的感染率为5%。本研究探讨了辣椒和大蒜油树脂纳米颗粒涂层作为改善坚果保藏和减少黄曲霉毒素污染的新方法的应用。研究了油脂树脂的生物活性和氧化稳定性。纳米颗粒膜由1.5%羧甲基纤维素和4.5%阿拉伯胶配制，用麦芽糖糊精（CF1）或海藻酸盐（CF2）增强。结果表明，辣椒油树脂将麦芽糖糊精基膜的拉伸强度从1.71 MPa提高到13.99 MPa，大蒜油树脂将海藻酸盐基膜的机械强度从6.05 MPa提高到27.18 MPa。结构分析用扫描电镜证实了膜结构的变化，由于油树脂掺入。辣椒油树脂纳米颗粒提高了坚果油的氧化稳定性，与对照相比，榛子油和杏仁油的诱导时间分别延长了23.1 h和10.4 h。25℃条件下贮藏30 d后，大蒜油树脂复合膜CF2使真菌总负荷降低78.4%，黄曲霉毒素B1水平降低85.2%。本研究建议应用海藻酸盐支持的大蒜油树脂涂层作为一种有效的可生物降解策略，用于坚果保存和减轻霉菌毒素风险。在人工接种的花生样品中，纳米乳化辣椒油树脂涂层使黄曲霉毒素污染降低了100%，而大蒜纳米乳液使黄曲霉毒素水平降低了87.97%。这些发现突出了可食用油树脂基纳米颗粒涂层作为一种有效、可持续的坚果安全性增强策略的潜力。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.