Ying Liu , Yi Ding , Chao Wang , Jian Luo , Huanhuan Yao , Huili Zhang , Long Xu , Junfan Niu
{"title":"含有季甲壳素和茶树油的高附着力抗菌复合涂层,可提高水果和蔬菜的保鲜效果","authors":"Ying Liu , Yi Ding , Chao Wang , Jian Luo , Huanhuan Yao , Huili Zhang , Long Xu , Junfan Niu","doi":"10.1016/j.foodchem.2024.142007","DOIUrl":null,"url":null,"abstract":"<div><div>This study developed high-adhesion quaternary chitosan coatings using amphiphilic HACC-oleic acid conjugates (HACC-OA) to enhance fruit and vegetable preservation. HACC-OA demonstrated improved viscosity and adhesion, providing a stable carrier for tea tree oil (TTO). The resulting TTO@HACC-OA coatings exhibited significantly reduced contact angle (43.7°) and increased retention amount on strawberry surfaces. Furthermore, TTO@HACC-OA demonstrated a lower volatilization rate of TTO (27.8 %) compared to pure TTO (49.5 %) and an enhanced synergistic antimicrobial activity (EC<sub>50</sub> = 1.51 mg/mL) against <em>Botrytis cinerea</em> Pers compared to HACC alone (EC<sub>50</sub> = 1.58 mg/mL). Preservation experiments revealed that TTO@HACC-OA effectively maintained color and firmness, reduced decay index and weight loss, delayed decline in vitamin C content of strawberries, postponed increase in total phenolic content, and mitigated malondialdehyde accumulation. Therefore, the prepared TTO@HACC-OA composite coating with excellent adhesion ability and preservation effect holds great potential for applications in fruit and vegetable preservation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"465 ","pages":"Article 142007"},"PeriodicalIF":8.5000,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"High-adhesion antimicrobial composite coating incorporating quaternary chitosan and tea tree oil for enhanced preservation of fruits and vegetables\",\"authors\":\"Ying Liu , Yi Ding , Chao Wang , Jian Luo , Huanhuan Yao , Huili Zhang , Long Xu , Junfan Niu\",\"doi\":\"10.1016/j.foodchem.2024.142007\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study developed high-adhesion quaternary chitosan coatings using amphiphilic HACC-oleic acid conjugates (HACC-OA) to enhance fruit and vegetable preservation. HACC-OA demonstrated improved viscosity and adhesion, providing a stable carrier for tea tree oil (TTO). The resulting TTO@HACC-OA coatings exhibited significantly reduced contact angle (43.7°) and increased retention amount on strawberry surfaces. Furthermore, TTO@HACC-OA demonstrated a lower volatilization rate of TTO (27.8 %) compared to pure TTO (49.5 %) and an enhanced synergistic antimicrobial activity (EC<sub>50</sub> = 1.51 mg/mL) against <em>Botrytis cinerea</em> Pers compared to HACC alone (EC<sub>50</sub> = 1.58 mg/mL). Preservation experiments revealed that TTO@HACC-OA effectively maintained color and firmness, reduced decay index and weight loss, delayed decline in vitamin C content of strawberries, postponed increase in total phenolic content, and mitigated malondialdehyde accumulation. Therefore, the prepared TTO@HACC-OA composite coating with excellent adhesion ability and preservation effect holds great potential for applications in fruit and vegetable preservation.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"465 \",\"pages\":\"Article 142007\"},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2024-11-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814624036574\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814624036574","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
High-adhesion antimicrobial composite coating incorporating quaternary chitosan and tea tree oil for enhanced preservation of fruits and vegetables
This study developed high-adhesion quaternary chitosan coatings using amphiphilic HACC-oleic acid conjugates (HACC-OA) to enhance fruit and vegetable preservation. HACC-OA demonstrated improved viscosity and adhesion, providing a stable carrier for tea tree oil (TTO). The resulting TTO@HACC-OA coatings exhibited significantly reduced contact angle (43.7°) and increased retention amount on strawberry surfaces. Furthermore, TTO@HACC-OA demonstrated a lower volatilization rate of TTO (27.8 %) compared to pure TTO (49.5 %) and an enhanced synergistic antimicrobial activity (EC50 = 1.51 mg/mL) against Botrytis cinerea Pers compared to HACC alone (EC50 = 1.58 mg/mL). Preservation experiments revealed that TTO@HACC-OA effectively maintained color and firmness, reduced decay index and weight loss, delayed decline in vitamin C content of strawberries, postponed increase in total phenolic content, and mitigated malondialdehyde accumulation. Therefore, the prepared TTO@HACC-OA composite coating with excellent adhesion ability and preservation effect holds great potential for applications in fruit and vegetable preservation.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.