ACS food science & technology最新文献

Sugar Cane Glycoproteins: an Alternative to Improve the Production of Xanthan Gum by Xanthomonas albilineans 甘蔗糖蛋白：改善白化黄单胞菌生产黄原胶的替代品

IF 2.6

ACS food science & technology Pub Date : 2024-11-04 DOI: 10.1021/acsfoodscitech.4c0048210.1021/acsfoodscitech.4c00482

Rocío Santiago, Mônica Cristina Barroso Martins, María Estrella Legaz, Carlos Vicente, Nicácio H. da Silva, Esteban Vidal and Eugênia C. Pereira*,

{"title":"Sugar Cane Glycoproteins: an Alternative to Improve the Production of Xanthan Gum by Xanthomonas albilineans","authors":"Rocío Santiago, Mônica Cristina Barroso Martins, María Estrella Legaz, Carlos Vicente, Nicácio H. da Silva, Esteban Vidal and Eugênia C. Pereira*, ","doi":"10.1021/acsfoodscitech.4c0048210.1021/acsfoodscitech.4c00482","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00482https://doi.org/10.1021/acsfoodscitech.4c00482","url":null,"abstract":"Xanthomonas albilineans, although it is an essential phytopathogen for sugar cane, is capable of producing xanthan gum (XG). This macromolecule is used in the food, pharmaceutical, and gas production industries, but its production is expensive when considering the substrate and its purity. On the other hand, the possibility of using the material for disposal, such as the infected sugar cane stalk, can be attractive since this substrate can produce XG and has no value for cultivation. Thus, we describe the possibility of its production in different culture media using immobilized cells from sugar cane stalk tissues supplemented with glycoproteins or sucrose. Using molecular patterns associated with bacterial pathogens (PAMPs), the presence of gum in isopropyl alcohol precipitate is obtained after incubation and culture improvement. This production model describes a new possibility of gum production, contributing to the potential for sustainability and diversification of the sugar cane industry.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2637–2644 2637–2644"},"PeriodicalIF":2.6,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00482","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142640877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilization of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus Cofermentation on Potato for Juice and High-Fiber Powder Production: An Innovative Approach for Pilot Scale Manufacturing 利用鼠李糖乳杆菌和五味子球菌在马铃薯上共发酵生产果汁和高纤维粉：中试规模生产的创新方法

IF 2.6

ACS food science & technology Pub Date : 2024-11-01 DOI: 10.1021/acsfoodscitech.4c0069510.1021/acsfoodscitech.4c00695

Lili Zhu, Hongnan Sun*, Mengmei Ma* and Taihua Mu*,

{"title":"Utilization of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus Cofermentation on Potato for Juice and High-Fiber Powder Production: An Innovative Approach for Pilot Scale Manufacturing","authors":"Lili Zhu, Hongnan Sun*, Mengmei Ma* and Taihua Mu*, ","doi":"10.1021/acsfoodscitech.4c0069510.1021/acsfoodscitech.4c00695","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00695https://doi.org/10.1021/acsfoodscitech.4c00695","url":null,"abstract":"The effects of cofermentation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus on the nutritional composition, antioxidant activities, volatile compounds, and metabolomics of potato juice and high-fiber powder at pilot scale were investigated. Compared with unfermented and fermented at 24 h, after fermentation for 48 h, potato juice possessed the highest organic acid, total polyphenols, and antioxidant activities, and high-fiber powder showed the highest content of soluble dietary fiber, total amino acids, galacturonic acid, and volatile acids. Based on untargeted metabolomics, 36 and 35 key differential nonvolatile metabolites were screened in potato juice and high-fiber powder, respectively. Carbohydrates were mainly metabolized into amino acids and organic acids in potato juice while converted into unsaturated fatty acids and glycerophospholipids in high-fiber powder. This study corroborated the effectiveness of the tested strains and pilot fermentation processes, thus laying a solid foundation for further large-scale production of juice and high-fiber powder from potato.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2724–2738 2724–2738"},"PeriodicalIF":2.6,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142640959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Novel Chiral Amino Acid-Based Methodology for Authenticity and Origin Determination of Chinese Wines 基于手性氨基酸的中国葡萄酒真伪和原产地鉴定新方法

IF 2.6

ACS food science & technology Pub Date : 2024-10-30 DOI: 10.1021/acsfoodscitech.4c0054710.1021/acsfoodscitech.4c00547

Xin Tong, Xijian Wu, Xing Zhang, Limin Zhang, Shaohua Huang* and Zhen Wu*,

{"title":"A Novel Chiral Amino Acid-Based Methodology for Authenticity and Origin Determination of Chinese Wines","authors":"Xin Tong, Xijian Wu, Xing Zhang, Limin Zhang, Shaohua Huang* and Zhen Wu*, ","doi":"10.1021/acsfoodscitech.4c0054710.1021/acsfoodscitech.4c00547","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00547https://doi.org/10.1021/acsfoodscitech.4c00547","url":null,"abstract":"In this study, we established a novel chiral metabolomic methodology for determining the authenticity and geographical origin of grape wines. We investigated the metabolites present in Chinese grape wine samples using high-performance liquid chromatography coupled with 1-fluoro-2,4-dinitrophenyl-5-l-alanine amide (FDAA) and o-phthaldialdehyde (OPA), respectively. The data were analyzed using principal component analysis (PCA) and orthogonal partial least-squares discriminant analysis (OPLS-DA), respectively. We identified 11 amino acids in the OPA mode and 18 amino acids in the FDAA mode, serving as discriminative markers for the wine samples. The chiral FDAA mode demonstrated an enhanced degree of separation among various group samples compared to the nonchiral OPA mode, leading to superior classification outcomes. This study underscores the efficacy of the chiral FDAA mode in achieving optimal separation for different wine types, grape varieties, and geographical regions.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2675–2681 2675–2681"},"PeriodicalIF":2.6,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142640622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of Elemental Content in Vineyard Soil, Leaves, and Grapes of Sangiovese Grapes from the Chianti Region Using ICP-MS for Geographical Identification 利用 ICP-MS 测定基安蒂地区桑娇维塞葡萄园土壤、叶片和葡萄中的元素含量以进行地理鉴定

IF 2.6

ACS food science & technology Pub Date : 2024-10-28 DOI: 10.1021/acsfoodscitech.4c0023110.1021/acsfoodscitech.4c00231

Raffaello Nardin*, Gabriella Tamasi*, Michele Baglioni, Flavia Bisozzi, Marco Consumi, Jessica Costa, Giacomo Fattori, Cristiana Tozzi, Angelo Riccaboni and Claudio Rossi,

{"title":"Determination of Elemental Content in Vineyard Soil, Leaves, and Grapes of Sangiovese Grapes from the Chianti Region Using ICP-MS for Geographical Identification","authors":"Raffaello Nardin*, Gabriella Tamasi*, Michele Baglioni, Flavia Bisozzi, Marco Consumi, Jessica Costa, Giacomo Fattori, Cristiana Tozzi, Angelo Riccaboni and Claudio Rossi, ","doi":"10.1021/acsfoodscitech.4c0023110.1021/acsfoodscitech.4c00231","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00231https://doi.org/10.1021/acsfoodscitech.4c00231","url":null,"abstract":"To fight counterfeits and to protect the consumer, the interest in certifying the origin of agricultural goods has been steadily growing in the last years. While numerous works focus on the finished product, an aspect often overlooked is the origin of the raw materials and the direct correlation between chemicals in the soil and the plants. With inductively coupled plasma mass spectrometry (ICP-MS) analysis, trace and ultratrace elements in Sangiovese grapes (the main component of Chianti wine) were measured and their levels were used to investigate the geographical origin of the samples. This was achieved despite the extreme closeness of some of the vineyard partners of this study (10–20 km range) by computing a multivariate model using selected elements as levels. The model was then validated on samples coming from different zones of the Chianti area, with good results for discriminating even extremely close regions.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2585–2599 2585–2599"},"PeriodicalIF":2.6,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142640929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Changes in Components and Improvement of Antioxidant Activity and Allergen Content in Tartary Buckwheat (Fagopyrum tataricum (L.) Gaertn.) Tea by Fermentation 鞑靼荞麦（Fagopyrum tataricum (L.) Gaertn.）中成分的变化及抗氧化活性和过敏原含量的改善发酵茶

IF 2.6

ACS food science & technology Pub Date : 2024-10-28 DOI: 10.1021/acsfoodscitech.4c0049910.1021/acsfoodscitech.4c00499

Yurika Arai, Yu Iwasaki, Asuka Taniguchi, Masashi Onozato, Masanaga Maeshima, Yoshio Sato, Rie Kobayashi and Yasutaka Shigemura*,

{"title":"Changes in Components and Improvement of Antioxidant Activity and Allergen Content in Tartary Buckwheat (Fagopyrum tataricum (L.) Gaertn.) Tea by Fermentation","authors":"Yurika Arai, Yu Iwasaki, Asuka Taniguchi, Masashi Onozato, Masanaga Maeshima, Yoshio Sato, Rie Kobayashi and Yasutaka Shigemura*, ","doi":"10.1021/acsfoodscitech.4c0049910.1021/acsfoodscitech.4c00499","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00499https://doi.org/10.1021/acsfoodscitech.4c00499","url":null,"abstract":"Fermented Tartary buckwheat tea is a beverage prepared by infusing Tartary buckwheat seeds that have been fermented with Aspergillus. This study investigated changes in the components and radical scavenging activity of Tartary buckwheat tea before and after fermentation. Our results indicated that free and peptide forms of amino acids and allergens in tea samples before fermentation decreased by 0.4-, 0.5-, and 0.1-fold after fermentation, respectively. However, the levels of glucose and maltose in tea samples increased by 9.3- and 18.3-fold after fermentation, respectively. Furthermore, the total polyphenol content increased by 1.3-fold with fermentation, which showed a high correlation coefficient with the radical scavenging rate in size-exclusion chromatography. These results indicated that fermentation and roasting caused the Maillard reaction and an enzymatic reaction that affected the changes in the components of Tartary buckwheat tea, which were consequently associated with a reduction in allergens and an increase in radical scavenging activity.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2655–2663 2655–2663"},"PeriodicalIF":2.6,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142640927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of Elemental Content in Vineyard Soil, Leaves, and Grapes of Sangiovese Grapes from the Chianti Region Using ICP-MS for Geographical Identification. 利用 ICP-MS 测定葡萄园土壤、叶片和基安蒂地区桑娇维塞葡萄中的元素含量，以进行地理鉴定。

IF 2.6

ACS food science & technology Pub Date : 2024-10-28 eCollection Date: 2024-11-15 DOI: 10.1021/acsfoodscitech.4c00231

Raffaello Nardin, Gabriella Tamasi, Michele Baglioni, Flavia Bisozzi, Marco Consumi, Jessica Costa, Giacomo Fattori, Cristiana Tozzi, Angelo Riccaboni, Claudio Rossi

{"title":"Determination of Elemental Content in Vineyard Soil, Leaves, and Grapes of Sangiovese Grapes from the Chianti Region Using ICP-MS for Geographical Identification.","authors":"Raffaello Nardin, Gabriella Tamasi, Michele Baglioni, Flavia Bisozzi, Marco Consumi, Jessica Costa, Giacomo Fattori, Cristiana Tozzi, Angelo Riccaboni, Claudio Rossi","doi":"10.1021/acsfoodscitech.4c00231","DOIUrl":"10.1021/acsfoodscitech.4c00231","url":null,"abstract":"To fight counterfeits and to protect the consumer, the interest in certifying the origin of agricultural goods has been steadily growing in the last years. While numerous works focus on the finished product, an aspect often overlooked is the origin of the raw materials and the direct correlation between chemicals in the soil and the plants. With inductively coupled plasma mass spectrometry (ICP-MS) analysis, trace and ultratrace elements in Sangiovese grapes (the main component of Chianti wine) were measured and their levels were used to investigate the geographical origin of the samples. This was achieved despite the extreme closeness of some of the vineyard partners of this study (10-20 km range) by computing a multivariate model using selected elements as levels. The model was then validated on samples coming from different zones of the Chianti area, with good results for discriminating even extremely close regions.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2585-2599"},"PeriodicalIF":2.6,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11575683/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142683904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Contactless and Biosafe Freshness Protection Package Consists of Geraniol@β-cyclodextrin MOF Complex for Emperor Banana Storage 由香叶醇@β-环糊精 MOF 复合物组成的非接触式和生物安全保鲜包装用于皇帝香蕉的贮藏

IF 2.6

ACS food science & technology Pub Date : 2024-10-27 DOI: 10.1021/acsfoodscitech.4c0079210.1021/acsfoodscitech.4c00792

Haoran Bai, Liying Yang, Zheng Li, Douxin Xiao* and Alideertu Dong*,

{"title":"Contactless and Biosafe Freshness Protection Package Consists of Geraniol@β-cyclodextrin MOF Complex for Emperor Banana Storage","authors":"Haoran Bai, Liying Yang, Zheng Li, Douxin Xiao* and Alideertu Dong*, ","doi":"10.1021/acsfoodscitech.4c0079210.1021/acsfoodscitech.4c00792","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00792https://doi.org/10.1021/acsfoodscitech.4c00792","url":null,"abstract":"The infestation of pathogenic microorganisms leads to a decline in fruit quality and reduces their storage time. The existing methods for contact preservation suffer from the issue of migration of harmful ingredients, thus necessitating the development of novel preservation techniques. The present study focuses on the development of a contactless and biosafe solid preservative (GR@β-CD-MOF) by incorporating geraniol (GR, essential oil) into the β-cyclodextrin MOF (β-CD-MOF). The loading rate of geraniol was 210.8 mg/g. The morphology and structure of GR@β-CD-MOF were characterized using SEM, XRD, XPS, and FTIR. Furthermore, we evaluated the in vitro antimicrobial activity of GR@β-CD-MOF against three common food-borne pathogens Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Botrytis cinerea (B. cinerea). Subsequently, the GR@β-CD-MOF was placed into poly(lactic acid) bags to prepare a solid preservative for emperor bananas. In comparison with the control group, the emperor bananas treated with GR@β-CD-MOF exhibited lower decreases in relevant physicochemical parameters including color, weight loss, and soluble solids content. Moreover, the shelf life of emperor bananas was extended up to 8 days. These findings validate the efficacy of GR@β-CD-MOF as a solid preservative for fruit preservation.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2762–2773 2762–2773"},"PeriodicalIF":2.6,"publicationDate":"2024-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142640922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Encapsulating Biosurfactants in Biopolymers for Innovative Applications in the Food Industry 在生物聚合物中封装生物表面活性剂，实现食品工业的创新应用

IF 2.6

ACS food science & technology Pub Date : 2024-10-25 DOI: 10.1021/acsfoodscitech.4c0056910.1021/acsfoodscitech.4c00569

Niumaique Gonçalves da Silva, Franciely Grose Colodi, Mayka Reghiany Pedrão and Maria Antonia Pedrine Colabone Celligoi*,

引用次数: 0

Escalating Vitamin D2 Content in Fresh Sporocarps of Elm Oyster Mushroom Hypsizygus ulmarius (Bull.) Redhead (Agaricomycetes) Using Ultraviolet Irradiation and Assessment of Its Stability, Antioxidant Capacity, Color, and Textural Properties 利用紫外线照射提高红头榆蚝菇 Hypsizygus ulmarius (Bull.) （姬松茸）新鲜孢子瓣中的维生素 D2 含量，并评估其稳定性、抗氧化能力、色泽和纹理特性

IF 2.6

ACS food science & technology Pub Date : 2024-10-24 DOI: 10.1021/acsfoodscitech.4c0070110.1021/acsfoodscitech.4c00701

Aditya*, Neeraj* and J. N. Bhatia,

{"title":"Escalating Vitamin D2 Content in Fresh Sporocarps of Elm Oyster Mushroom Hypsizygus ulmarius (Bull.) Redhead (Agaricomycetes) Using Ultraviolet Irradiation and Assessment of Its Stability, Antioxidant Capacity, Color, and Textural Properties","authors":"Aditya*,  Neeraj* and J. N. Bhatia, ","doi":"10.1021/acsfoodscitech.4c0070110.1021/acsfoodscitech.4c00701","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00701https://doi.org/10.1021/acsfoodscitech.4c00701","url":null,"abstract":"Mushrooms are widely recognized as a superfood, being the only natural source of vitamin D2, which makes them a valuable dietary food. Their popularity is rapidly increasing in the current era of heightened health awareness. The present study examined the effect of UV-B and UV-C irradiation on the vitamin D2 content, its stability, antioxidant capacity, color, and textural properties of Hypsizygus ulmarius. The results revealed that the initial vitamin D2 concentration in untreated samples was 74.82 ± 0.09 μg/100 g dw. After 90 min of UV-B exposure, the vitamin D2 content peaked at 6813.39 ± 0.04 μg/100 g dw. However, UV-C irradiation first led to a rise in vitamin D2 levels, reaching their highest point (388.30 ± 0.01 μg/100 g dw) after 45 min, followed by their subsequent decline. Stability analysis showed that freeze-dried mushroom powder retained more vitamin D2 than fresh sporocarps after 7 days of storage at 4 °C. The UV-B treatment significantly enhanced antioxidant properties, increasing TAA (35.84%), DPPH (17.77%), ABTS (11.57%), and FRAP (18.36%) values. The color and texture of the samples also changed post-irradiation, with notable increases in hardness, springiness, cohesiveness, and color intensity, alongside a decrease in whiteness. The study concluded that UV-B irradiation effectively boosts the vitamin D2 content and antioxidant capacity of H. ulmarius besides inducing some alterations in its optical and textural properties.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2739–2751 2739–2751"},"PeriodicalIF":2.6,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142640709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

pH-Sensitive Polycaprolactone/Gelatin Active Packaging Containing Rosemary-Loaded Chitosan Nanoparticles 含迷迭香载壳聚糖纳米颗粒的 pH 值敏感型聚己内酯/明胶活性包装

IF 2.6

ACS food science & technology Pub Date : 2024-10-24 DOI: 10.1021/acsfoodscitech.4c0042810.1021/acsfoodscitech.4c00428

Leila Khoshboui Lahijani, Hamed Ahari*, Amirali Anvar and Anousheh Sharifan,

{"title":"pH-Sensitive Polycaprolactone/Gelatin Active Packaging Containing Rosemary-Loaded Chitosan Nanoparticles","authors":"Leila Khoshboui Lahijani, Hamed Ahari*, Amirali Anvar and Anousheh Sharifan, ","doi":"10.1021/acsfoodscitech.4c0042810.1021/acsfoodscitech.4c00428","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00428https://doi.org/10.1021/acsfoodscitech.4c00428","url":null,"abstract":"pH-sensitive indicators are used to check the health of the packaged food products. This study aimed to develop a bilayered, biodegradable polycaprolactone (PCL)/gelatin film, containing pH-sensitive chitosan nanoparticles (ChiNPs). Rosemary extract was encapsulated in ChiNPs, resulting in the formation of encapsulated ChiNPs [rosemary-loaded chitosan nanoparticles (RChiNPs)]. Different concentrations of nanoparticles were used in the PCL and gelatin layers. Dynamic light scattering, zeta potential, scanning electron microscopy, Fourier-transform infrared spectroscopy, water vapor transmission rate, tensile strength (TS), elongation at break, degradation test were performed to evaluate the nanoparticles and layers. The results showed RChiNPs sensitivity to varying pH levels and their uniform size distribution (600–700 nm). The layers had a smooth surface. Increasing the concentration of RChiNPs increased the TS (modulus of elasticity is up to 111 MPa in bilayer films) and degradation rate of the film. In conclusion, the engineered film exhibited superior properties compared to each individual layer.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2600–2613 2600–2613"},"PeriodicalIF":2.6,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142640710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0