Development of Bioactive Formulation Based on Crustacean Chitosan and Thymus satureioides, Cinnamomum zeylanicum, and Eugenia Caryophyllus Essential Oils for Food Preservation

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

Food Biophysics Pub Date : 2025-05-31 DOI:10.1007/s11483-025-09981-8

Anouar Mouhoub, Amine Guendouz, Zainab El Alaoui-Talibi, Saad Ibnsouda Koraichi, Cherkaoui El Modafar

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Abstract

The antifungal activity screening of ten essential oils (EOs) against Rhizopus sp. and Aspergillus sp. was carried out. Among all EOs, Thymus satureioides, Cinnamomum zeylanicum, and Eugenia caryophyllus EOs exhibited the strongest antifungal activity. The double and triple combinations of these EOs showed synergism, especially when the three EOs are combined at 1:3 ratios (MFC = 0.125 µL/mL for Rhizopus sp. and MFC = 0.062 µL/mL for Aspergillus sp.). At 0.001 µL/mL concentration, the triple combination of these EOs inhibited the development of Rhizopus sp. and Aspergillus sp. biofilms by more than 87%. Furthermore, the incorporation of this EOs combination into chitosan-based film (CS-film) reduced significantly its moisture and swelling levels, water vapor transmission rate, water solubility, and hydrophobicity while increasing considerably its opacity, thickness, tensile strength, and antiadhesion activity. Ultimately, the application of CS-EOs formulation as a coating for strawberries mitigated the weight loss by fourfold and inhibited mold development at the 13th day of storage. These encouraging results support the conclusion that the utilized EOs mixture can be applied as a natural antifungal or incorporated into CS-film to form a bioactive and biodegradable packaging and coating intended for food preservation.

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甲壳类壳聚糖与饱和胸腺、肉桂、石竹精油生物活性食品保鲜配方的研制

对10种精油对根霉和曲霉的抑菌活性进行了筛选。其中，胸腺草（thyymus satureioides）、肉桂（Cinnamomum zeylanicum）和石竹（Eugenia caryophyllus）的抑菌活性最强。两联或三联组合均表现出协同作用，特别是以1:3的比例组合时（根霉MFC = 0.125µL/mL，曲霉MFC = 0.062µL/mL）。在0.001µL/mL浓度下，这三种EOs对根霉和曲霉生物膜的抑制作用超过87%。此外，将这种EOs组合掺入壳聚糖基膜（cs膜）中，显著降低了其水分和膨胀水平、水蒸气透过率、水溶性和疏水性，同时显著增加了其不透明度、厚度、拉伸强度和抗粘附活性。最终，CS-EOs配方作为草莓包衣，在贮藏第13天减轻了4倍的重量，并抑制了霉菌的发育。这些令人鼓舞的结果支持了利用的EOs混合物可以作为天然抗真菌剂或掺入cs膜形成生物活性和可生物降解的包装和涂层用于食品保存的结论。

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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.