ACS food science & technology最新文献_第3页

Systematic Characterization of Tea Varieties and Manufacturing Processes through Chemical Profiling and Multivariate Statistical Analysis 茶叶品种及生产过程的化学特征分析及多元统计分析

IF 2.8

ACS food science & technology Pub Date : 2025-08-26 DOI: 10.1021/acsfoodscitech.5c00422

Tien-Heng Han, Jason Tze-Cheng Tzen and Chung-Chi Hu*,

{"title":"Systematic Characterization of Tea Varieties and Manufacturing Processes through Chemical Profiling and Multivariate Statistical Analysis","authors":"Tien-Heng Han, Jason Tze-Cheng Tzen and Chung-Chi Hu*, ","doi":"10.1021/acsfoodscitech.5c00422","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00422","url":null,"abstract":"The extensive diversity of tea, resulting from varietal traits and manufacturing processes, presents challenges for classification. This study systematically investigated the effects of tea varieties and processing methods on phytochemical profiles. Results revealed substantial variability in caffeoylquinic acid (CQA) profiles within raw and bitter raw Pu’er teas, both of which were characterized by distinct enrichment of 4-caffeoylquinic acid (4-CQA) or 3-O-caffeoylquinic acid (3-CQA), reflecting their diverse chemical signatures. Notably, the differential stability of teaghrelins (TGs) and strictinin (ST) during processing stages underscores their potential as analytical markers and highlights the metabolic divergence driven by fermentation processes. Furthermore, the model robustness and discriminative performance were validated through external prediction, demonstrating the reliable classification of tea extracts. This study provides a comprehensive framework that integrates metabolite profiling with multivariate classification modeling to assess chemical diversity and offer insights applicable to the tea industry.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3387–3398"},"PeriodicalIF":2.8,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00422","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094407","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

Characterization of Solanum lycocarpum Starch and Its Application as Edible Coating in Minimally Processed Baby Carrots 番茄茄淀粉的表征及其在微加工小胡萝卜中的应用

IF 2.8

ACS food science & technology Pub Date : 2025-08-26 DOI: 10.1021/acsfoodscitech.5c00182

Lohana M. C. Carvalho, Albert Lennon L. Martins, Fernanda M. A. Leal Zimmer, Aroldo A. Pinedo and Claudia Cristina A. do A. Santos*,

{"title":"Characterization of Solanum lycocarpum Starch and Its Application as Edible Coating in Minimally Processed Baby Carrots","authors":"Lohana M. C. Carvalho, Albert Lennon L. Martins, Fernanda M. A. Leal Zimmer, Aroldo A. Pinedo and Claudia Cristina A. do A. Santos*, ","doi":"10.1021/acsfoodscitech.5c00182","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00182","url":null,"abstract":"Solanum lycocarpum fruit is abundant in Brazilian Cerrado, and its starch has demonstrated potential for use as edible coatings. This study aimed to optimize the starch extraction process of S. lycocarpum using a 22-factorial design with three central points. Sifting and its interaction with the decantation time were the most significant variables in achieving a higher starch yield. It was possible to obtain 10.4% starch from the fruits with a moisture content of 5.11%, resulting in a clear, thin, and odorless starch powder. It also presented a solubility index of 6% at 70 °C and a swelling power of 11.5 g g–1 at the same temperature. Edible coatings based on starch from S. lycocarpum were applied to ready-to-eat, minimally processed carrots. Carrots coated with S. lycocarpum starch presented better physicochemical and microbiological characteristics. Starch-coated carrots preserved their orange color longer than the control. Regarding microbiological analysis, all coated carrots were suitable for consumption until the 15th day of storage.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3271–3281"},"PeriodicalIF":2.8,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00182","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094409","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

Impacts of Roasting Temperatures on the Structural and Quality Characteristics of Cottonseed Kernel and Its Butter Products 焙烧温度对棉籽仁及其黄油制品结构和品质特性的影响

IF 2.8

ACS food science & technology Pub Date : 2025-08-25 DOI: 10.1021/acsfoodscitech.5c00197

Zhongqi He*, Stephen Rogers, Sunghyun Nam, Scott M. Pelitire, K. Thomas Klasson, Ocen M. Olanya and Joseph Uknalis,

{"title":"Impacts of Roasting Temperatures on the Structural and Quality Characteristics of Cottonseed Kernel and Its Butter Products","authors":"Zhongqi He*, Stephen Rogers, Sunghyun Nam, Scott M. Pelitire, K. Thomas Klasson, Ocen M. Olanya and Joseph Uknalis, ","doi":"10.1021/acsfoodscitech.5c00197","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00197","url":null,"abstract":"Roasting temperature is a critical parameter in plant butter production. In this work, we evaluated the impact of roasting temperatures on the structural and quality characteristics of glandless cottonseed kernels and the corresponding cottonseed butter products. The cottonseed kernels were roasted in a convection oven for 15 min at 110, 120, 130, 140, and 150 °C. Higher roasting temperatures made cottonseed darker but did not significantly (p > 0.05) impact the content of its major antioxidant tocopherols. Electron microscopic images demonstrated that roasting treatment disrupted or ruptured oil body membranes, thus making oil more available for extraction and digestion in cottonseed processing and consumption. Roasted kernels were then ground and homogenized with additional crude cottonseed oil, table salt, and cane sugar to produce cottonseed butter products. High roasting temperatures deepened the color of these butter products and increased firmness, spreadability, and adhesiveness values. Evaluated by an accelerated oxidation approach, the shelf life against oxidation was predicted to be 311 days at 25 °C and 541 days at 20 °C with the butter sample prepared from the 140 °C roasted kernels. It appears that the high tocopherol content in the crude oil played a major role in the extended shelf life by mitigating cottonseed butter oxidation. The information derived from this work would be helpful in optimizing the preparation protocol for cottonseed butter products. Future work on the impact of roasting on the flavor and sensory attributes is planned to gain more insight into the consumer acceptance of cottonseed butter.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3282–3292"},"PeriodicalIF":2.8,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094434","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

Spray Drying and Crystallization of Cottonseed Meal Raffinose as a New Prebiotic 新型益生元棉籽粕棉子糖的喷雾干燥结晶研究

IF 2.8

ACS food science & technology Pub Date : 2025-08-25 DOI: 10.1021/acsfoodscitech.5c00247

Alejandra Chávez Rodríguez, Flores C. Nancy, Delgado-Lincon Efrén, Medrano-Roldan Hiram, Andrade-González Isaac and Vania Sbeyde Farías Cervantes*,

{"title":"Spray Drying and Crystallization of Cottonseed Meal Raffinose as a New Prebiotic","authors":"Alejandra Chávez Rodríguez, Flores C. Nancy, Delgado-Lincon Efrén, Medrano-Roldan Hiram, Andrade-González Isaac and Vania Sbeyde Farías Cervantes*, ","doi":"10.1021/acsfoodscitech.5c00247","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00247","url":null,"abstract":"Isolated raffinose could have beneficial effects as a prebiotic in the prevention of cardio vascular diseases and is considered to be protective against colonic diseases such as ulcerative colitis and possibly also colon cancer. Cottonseed meal (CSM) is a byproduct of the cotton oil industry and has high raffinose content. New Mexico State University is utilizing a new variety of cottonseed that is gossypol free for high-quality feed and human food products. The long-term goal of this project is to obtain a method to extract raffinose from the glandless CSM. CSM with two different fat concentrations (6.52 and 13.33%) was studied. Raffinose was precipitated with a 50% ethanol solution and crystallized with a 50% acetone solution or spray-dried. Low fat content CSM showed 6.6% of raffinose, while high fat content CSM had only 2.4%. After extraction and concentration, crystallized raffinose had a higher (p <0.05) concentration than spray-dried raffinose. Further studies are aimed to increase the raffinose extraction rate and purity in the final product. Purified raffinose can be used to develop new novel foods with a commercial and consumer application worldwide.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3317–3322"},"PeriodicalIF":2.8,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094441","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

Edible Coating for Extending Prawn Shelf Life Using Synergistic Antimicrobial Combination of K-Casein, Chlorella, and Carvacrol 利用k -酪蛋白、小球藻和香芹酚协同抗菌组合延长对虾保质期的食用涂层

IF 2.8

ACS food science & technology Pub Date : 2025-08-25 DOI: 10.1021/acsfoodscitech.5c00297

Mohamed Khalid Abdul Azeez, Meenu Merlin, Siva Nandhini Suresh, Sowndarya Jothipandiyan, Charumathi Pushparaj, Ramesh Subramani* and Nithyanand Paramasivam*,

{"title":"Edible Coating for Extending Prawn Shelf Life Using Synergistic Antimicrobial Combination of K-Casein, Chlorella, and Carvacrol","authors":"Mohamed Khalid Abdul Azeez, Meenu Merlin, Siva Nandhini Suresh, Sowndarya Jothipandiyan, Charumathi Pushparaj, Ramesh Subramani* and Nithyanand Paramasivam*, ","doi":"10.1021/acsfoodscitech.5c00297","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00297","url":null,"abstract":"Seafood consumption is rising rapidly due to its high protein content, but its perishable nature necessitates novel preservation methods. This study investigates a biopolymer-based edible coating to extend the prawn shelf life. Bacteria isolated from prawns were identified using 16S rRNA sequencing, revealing strains of Staphylococcus aureus, Aeromonas hydrophila, Aeromonas veronii, and Vibrio parahaemolyticus. Among 12 tested biopolymer combinations, Combo 1 inhibited all bacterial strains in the MTT assay and was selected for further analysis. Coated prawns showed significant bacterial reduction on TCBS and Zobell agar at 28 and 4 °C from day 1 to day 7. This correlated with increased radical scavenging activity, rising from ∼40% to 50%, and notable lipid peroxidation inhibition. SEM analysis showed that treated samples maintained their structure. The results indicate the coating extends prawn shelf life up to 7 days and works as a natural preservative with antimicrobial and antioxidant benefits.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3334–3341"},"PeriodicalIF":2.8,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094442","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

Preparation, Characterization, and Gastric Mucosal Cell Migration Promotion of EGCG Nanoparticles Released from a Low pH Environment 低pH环境释放的EGCG纳米颗粒的制备、表征和胃粘膜细胞迁移促进

IF 2.8

ACS food science & technology Pub Date : 2025-08-20 DOI: 10.1021/acsfoodscitech.5c00507

Die Jiang, Zi-Hang Ding, Jing Cheng, Xiao-Ying Yang, Yun-He Zhang, Jian Wang, Huan-Huan Xu*, Jun Sheng* and Qiang-Qiang Zhu*,

{"title":"Preparation, Characterization, and Gastric Mucosal Cell Migration Promotion of EGCG Nanoparticles Released from a Low pH Environment","authors":"Die Jiang, Zi-Hang Ding, Jing Cheng, Xiao-Ying Yang, Yun-He Zhang, Jian Wang, Huan-Huan Xu*, Jun Sheng* and Qiang-Qiang Zhu*, ","doi":"10.1021/acsfoodscitech.5c00507","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00507","url":null,"abstract":"(−)-Epigallocatechin-3-gallate (EGCG), as the primary bioactive constituent of tea, exhibits potential health benefits and therapeutic effects on the gastrointestinal system. However, its application is limited by its instability within the gastrointestinal tract, as well as its low systemic delivery efficiency and poor oral bioavailability. This study developed EGCG nanoparticles using bovine serum albumin (BSA) and dextran. Optimal parameters (VEGCG/VBSA/VDextran = 1:2:2) produced nanoparticles with high encapsulation efficiency (94.31%), uniform size (597.04 ± 12.6 nm), stable zeta potential (−24.63 ± 0.85 mV), and favorable morphological characteristics. These nanoparticles exhibited sustained-release properties in vitro and significant antioxidant capacity under simulated gastrointestinal conditions. Notably, they enhanced the migration of gastric epithelial cells under acidic conditions (pH 4.5). The developed nanoformulation strategy effectively addresses critical challenges in EGCG delivery by improving controlled release kinetics and promoting gastric mucosal repair mechanisms in low pH environments.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3468–3478"},"PeriodicalIF":2.8,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094297","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

Refractance Window Drying of Sacha Inchi (Plukenetia volubilis L.) Oil Microcapsules as an Omega-3 Vehicle: Impact on Artisanal Chorizo Incorporation 印度树（Plukenetia volubilis L.）的折光窗干燥油微胶囊作为Omega-3载体：对手工香肠掺入的影响

IF 2.8

ACS food science & technology Pub Date : 2025-08-20 DOI: 10.1021/acsfoodscitech.5c00546

Aureliano Rodríguez-Cortina, and , María Hernández-Carrión*,

{"title":"Refractance Window Drying of Sacha Inchi (Plukenetia volubilis L.) Oil Microcapsules as an Omega-3 Vehicle: Impact on Artisanal Chorizo Incorporation","authors":"Aureliano Rodríguez-Cortina,  and , María Hernández-Carrión*, ","doi":"10.1021/acsfoodscitech.5c00546","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00546","url":null,"abstract":"Sacha inchi oil (SIO) is rich in beneficial fatty acids but faces challenges in food incorporation due to oxidation. This study investigated the impact of homogenization techniques (high-speed, hand-held immersion, and ultrasound-probe) and temperatures (60 and 70 °C) on the physicochemical properties and bioaccessibility of SIO microcapsules produced via refractance windows drying (RW). Chorizos with 0, 3, and 6% microcapsules were also formulated to assess product quality. Ultrasound-probe homogenization at 70 °C achieved the best performance, yielding microcapsules with low moisture content (1.84%), reduced water activity (0.21), low hygroscopicity (6.99 g/100 g), and rapid solubility (182 s). The resulting microcapsules demonstrated high stability, supporting extended shelf life and thermal resistance. Incorporating 6% into chorizos decreased cooking loss from 17.41% to 10.12% while preserving texture. This study demonstrates RW’s efficacy for encapsulating bioactive compounds, advancing functional food development, and enhancing traditional products through sustainable technologies.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3496–3506"},"PeriodicalIF":2.8,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094294","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

Engineering Pectin Biobased Films with Bacterial Cellulose Nanostructures for Enhanced Food Packaging Performance 工程果胶生物基膜与细菌纤维素纳米结构增强食品包装性能

IF 2.8

ACS food science & technology Pub Date : 2025-08-20 DOI: 10.1021/acsfoodscitech.5c00405

Mirva Sarafidou, Erminta Tsouko*, Anastasios Giannoulis, Demetres Briassoulis, George E. Baltatzis, Ioannis P. Trougakos, Theofania Tsironi and Apostolis Koutinas*,

{"title":"Engineering Pectin Biobased Films with Bacterial Cellulose Nanostructures for Enhanced Food Packaging Performance","authors":"Mirva Sarafidou, Erminta Tsouko*, Anastasios Giannoulis, Demetres Briassoulis, George E. Baltatzis, Ioannis P. Trougakos, Theofania Tsironi and Apostolis Koutinas*, ","doi":"10.1021/acsfoodscitech.5c00405","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00405","url":null,"abstract":"This study developed pectin-based (Pec) films reinforced with microfibrillated cellulose (MFC) and bacterial cellulose nanostructures (BNC) produced via acid (BNC-A) or enzymatic (BNC-E) processing for sustainable food packaging. Sugar beet pulp served as a renewable resource for bacterial cellulose production (3.9 g/L) and food-grade pectin (galacturonic acid = 76.9%). Transparency and optical properties of films were influenced by BNCs incorporation (p < 0.05). BNC-reinforced films blocked more than 95% of the UVA/UVB radiation. The contact angle ranged within 74.6–106.7°, with BNC-A-reinforced films demonstrating the highest hydrophobicity. Water vapor permeability ranged within 1.78 × 10–7-2.07 × 10–7 g/m·h·Pa, with insignificant differences between the cellulose-reinforced and Pec films (p > 0.05). BNC-A incorporation improved the film’s mechanical profile, with tensile strength, elongation at break, and Young’s modulus rising by 39.7, 53.6, and 54.0%, respectively, over Pec films. Overall, Pec films reinforced with BNCs emerge as strong candidates for sustainable food packaging, combining mechanical strength, efficient UV-protection, and tunable water interaction, supporting eco-friendly packaging alternatives.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3374–3386"},"PeriodicalIF":2.8,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00405","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094296","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

Bioaccessibility, Antioxidant Resilience, and Chemical Characteristics of Chardonnay Wines: A Comparison between Prolonged Maceration and Conventional Winemaking Following In Vitro Digestion 霞多丽葡萄酒的生物可及性、抗氧化韧性和化学特性：体外消化后长时间浸渍与常规酿造的比较

IF 2.8

ACS food science & technology Pub Date : 2025-08-19 DOI: 10.1021/acsfoodscitech.5c00463

José Ricardo Machado dos Santos, Carolina Turnes Pasini Deolindo, Jocinei Dognini, Nathália Coelho Andrade and Aniela Pinto Kempka*,

{"title":"Bioaccessibility, Antioxidant Resilience, and Chemical Characteristics of Chardonnay Wines: A Comparison between Prolonged Maceration and Conventional Winemaking Following In Vitro Digestion","authors":"José Ricardo Machado dos Santos, Carolina Turnes Pasini Deolindo, Jocinei Dognini, Nathália Coelho Andrade and Aniela Pinto Kempka*, ","doi":"10.1021/acsfoodscitech.5c00463","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00463","url":null,"abstract":"This study evaluated Chardonnay wines produced with and without skin maceration, considering both fermentative and postfermentative contact with grape skins. Analyses compared phenolic composition, antioxidant capacity, and behavior during simulated gastrointestinal digestion. Wines with skin maceration exhibited substantially higher phenolic content (≈345–860 mg/L) than nonmacerated wines (≈155–305 mg/L), as well as greater antioxidant capacity before and after digestion. Spectroscopic and instrumental sensory analyses confirmed the chemical and sensory distinctiveness of macerated wines, with fluorescence spectroscopy explaining over 95% of the variance in differentiating wine styles. FTIR and electronic tongue data indicated greater analytical variability among macerated samples. Although digestion reduced concentrations of individual phenolics and increased convergence of analytical profiles, macerated wines retained superior antioxidant potential. These findings highlight the compositional complexity and bioactive potential of skin-macerated white wines, underscoring the need for further research on enological strategies that influence their nutritional, sensory, and functional properties.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3399–3412"},"PeriodicalIF":2.8,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00463","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094326","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

Cellulose Nanospheres-Reinforced Gelatin/Chitosan-Lactate/Curcuma Hydroethanolic Extract Food Packaging Films for the Preservation of Chicken Meat 纤维素纳米球-增强明胶/壳聚糖-乳酸/姜黄氢乙醇提取物食品包装膜保存鸡肉

IF 2.8

ACS food science & technology Pub Date : 2025-08-19 DOI: 10.1021/acsfoodscitech.5c00502

Rahul Thakur, Mohd Khalid Gul, Suranga Wickramarachchi, Kunal Pal and Preetam Sarkar*,

{"title":"Cellulose Nanospheres-Reinforced Gelatin/Chitosan-Lactate/Curcuma Hydroethanolic Extract Food Packaging Films for the Preservation of Chicken Meat","authors":"Rahul Thakur, Mohd Khalid Gul, Suranga Wickramarachchi, Kunal Pal and Preetam Sarkar*, ","doi":"10.1021/acsfoodscitech.5c00502","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00502","url":null,"abstract":"The present study reports on the development of a food packaging film comprising gelatin (GE), chitosan-lactate (ChL), curcuma hydroethanolic extract (CEE), and cellulose nanosphere (CNS) at different concentrations. GE and ChL served as primary film-forming biopolymers, providing structural integrity and flexibility to the films. The inclusion of CNS enhanced the intermolecular interaction within the biopolymeric network by hydrogen bonding, resulting in a reinforced polymer matrix and improved physical, rheological, mechanical, barrier, microstructural, and thermal properties of the films. CNS in film matrix increased the tensile strength (48.62 ± 3.88 MPa), elastic modulus (22.44 ± 1.12 MPa), and reduced the water vapor permeability (3.93 ± 0.08 × 10–11 g m/s m2 Pa). The incorporation of CEE imparted a remarkable antimicrobial property to the films against Escherichia coli and Bacillus cereus. The films were used for the wrapping application of raw chicken meat stored at 4 °C up to 12 days and compared with the commercial packaging films.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3450–3467"},"PeriodicalIF":2.8,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094324","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