Tannic Acid-Modified Sodium Caseinate Pickering Emulsion Coatings: Characterization, Enhanced Mechanical/Antibacterial Properties, and Application in Cherry Tomato Preservation.

IF 5.1 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-09-12 DOI:10.3390/foods14183190

Qiyuan Feng, Hesheng Wang, Xinyu Yang, Linna Wang, Tian Li, Limin Guo, Silong Jia, Yaqian Yang, Youwei Yu, Shaoying Zhang

{"title":"Tannic Acid-Modified Sodium Caseinate Pickering Emulsion Coatings: Characterization, Enhanced Mechanical/Antibacterial Properties, and Application in Cherry Tomato Preservation.","authors":"Qiyuan Feng, Hesheng Wang, Xinyu Yang, Linna Wang, Tian Li, Limin Guo, Silong Jia, Yaqian Yang, Youwei Yu, Shaoying Zhang","doi":"10.3390/foods14183190","DOIUrl":null,"url":null,"abstract":"This study developed a tannic acid-modified sodium caseinate (SC-TA) stabilized Pickering emulsion containing bergamot essential oil (BEO) and carboxymethyl tara gum for cherry tomato preservation. Fourier transform infrared (FTIR) spectroscopy and circular dichroism (CD) analysis confirmed successful SC-TA conjugation and improved emulsion stability. The emulsion significantly lowered the water vapor permeability (WVP) of the film, enhanced its tensile strength and elongation, and exhibited antimicrobial activity against Escherichia coli and Staphylococcus aureus (the inhibition zones of the coating with Pickering emulsion were 10.67 mm larger and 6.67 mm larger than those without Pickering emulsion, respectively, against Escherichia coli and Staphylococcus aureus), as well as antioxidant capabilities (the coating with Pickering emulsion showed a 128.6% increase in DPPH scavenging rate and a 341.8% increase in ABTS scavenging rate compared to the coating without Pickering emulsion). Applied to cherry tomatoes, it effectively reduced quality deterioration by minimizing weight/firmness loss, preserving nutrients (vitamin C, lycopene), and decreasing oxidative damage. These comprehensive effects confirm that the BEO-stabilized Pickering emulsion coating represents a promising technology for postharvest management, capable of extending fruit shelf life while preserving nutritional quality.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1000,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469039/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3390/foods14183190","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study developed a tannic acid-modified sodium caseinate (SC-TA) stabilized Pickering emulsion containing bergamot essential oil (BEO) and carboxymethyl tara gum for cherry tomato preservation. Fourier transform infrared (FTIR) spectroscopy and circular dichroism (CD) analysis confirmed successful SC-TA conjugation and improved emulsion stability. The emulsion significantly lowered the water vapor permeability (WVP) of the film, enhanced its tensile strength and elongation, and exhibited antimicrobial activity against Escherichia coli and Staphylococcus aureus (the inhibition zones of the coating with Pickering emulsion were 10.67 mm larger and 6.67 mm larger than those without Pickering emulsion, respectively, against Escherichia coli and Staphylococcus aureus), as well as antioxidant capabilities (the coating with Pickering emulsion showed a 128.6% increase in DPPH scavenging rate and a 341.8% increase in ABTS scavenging rate compared to the coating without Pickering emulsion). Applied to cherry tomatoes, it effectively reduced quality deterioration by minimizing weight/firmness loss, preserving nutrients (vitamin C, lycopene), and decreasing oxidative damage. These comprehensive effects confirm that the BEO-stabilized Pickering emulsion coating represents a promising technology for postharvest management, capable of extending fruit shelf life while preserving nutritional quality.

查看原文本刊更多论文

单宁酸改性酪酸钠酸洗乳涂料：表征、增强机械/抗菌性能及其在樱桃番茄保鲜中的应用。

研究了含佛手柑精油（BEO）和羧甲基塔拉胶的单宁酸改性酪蛋白酸钠（SC-TA）稳定酸洗乳，用于樱桃番茄保鲜。傅里叶变换红外光谱（FTIR）和圆二色性（CD）分析证实了SC-TA的成功偶联和乳液稳定性的提高。乳状液显著降低了膜的水蒸气渗透性（WVP），提高了膜的抗拉强度和伸长率，对大肠杆菌和金黄色葡萄球菌具有抗菌活性（含皮克林乳状液的膜对大肠杆菌和金黄色葡萄球菌的抑制区分别比未含皮克林乳状液的膜大10.67 mm和6.67 mm）。以及抗氧化能力（与未添加皮克林乳液的涂层相比，添加皮克林乳液的涂层对DPPH的清除率提高了128.6%，对ABTS的清除率提高了341.8%）。应用于圣女果，它通过减少重量/硬度损失，保留营养成分（维生素C，番茄红素）和减少氧化损伤，有效地减少品质恶化。这些综合效果证实，beo稳定的皮克林乳剂涂层是一种很有前途的采后管理技术，能够延长水果的保质期，同时保持营养品质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds