纳米壳聚糖-海藻酸盐-蜂蜡酸洗乳油墨在水果保鲜中的协同设计

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-22 DOI:10.1016/j.foodhyd.2025.111462

Jinkyung Kim , Jaesik Seo , Hyo Jeong Kim , Yunho Jeong , Hyunjun Lee , Chanwook Park , Youngho Eom

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引用次数: 0

摘要

壳聚糖纳米晶须（CSW）因其生物相容性、抗菌性和高气体阻隔性等优点，在包装领域受到广泛关注。然而，原始CSW分散体的粘弹性较差，限制了涂层过程只能在非常稀的浓度下喷涂或浸涂。在此，设计了具有改进涂层能力的流变工程CSW油墨，使其适用于批量生产的涂料。在CSW表面带正电荷的情况下，选择8种带负电荷的环保型粘结剂，在CSW与粘结剂质量比为1:1的条件下，评价其作为流变改性剂的效率。其中，海藻酸钠（SA）、羧甲基纤维素和瓜尔胶三种粘结剂同时增强了粘弹性和均匀性。因此，这三种复合油墨在实际涂料中表现出较高的涂抹性。其中，CSW/SA涂层具有优异的力学性能，强度和韧性分别为32.9 MPa和1.4 MJ m−3。将蜂蜡（BW）与CSW/SA混合制成皮克林乳液油墨，用于水果保鲜。CSW在水性BW乳液中起着皮克林稳定剂的作用，使其具有较高的分散性。可食用的CSW/SA/BW涂层改善了香蕉和草莓的疏水性，显著延长了香蕉和草莓的保质期。

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Synergistic design of Pickering emulsion inks of nanochitosan-alginate-beeswax for edible coating in fruit preservation

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Synergistic design of Pickering emulsion inks of nanochitosan-alginate-beeswax for edible coating in fruit preservation

Chitosan nanowhisker (CSW) has attracted attention as a coating agent in packaging applications because of its biocompatibility, anti-bacterial activity, and high gas barrier. However, the poor viscoelasticity of virgin CSW dispersions limits the coating process to spraying or dip-coating at very dilute concentrations. Herein, rheology-engineered CSW inks with improved coating abilities were designed, making them suitable for mass-produced coatings. Given the positive surface charge of CSW, eight types of negatively charged eco-friendly binders were selected, and their efficiency as rheological modifiers was assessed at a CSW:binder weight fraction of 1:1. Among them, three binders, sodium alginate (SA), carboxymethyl cellulose, and guar, simultaneously enhanced the viscoelasticity and homogeneity. Accordingly, the three composite inks exhibit high spreadability in practical coating. Particularly, the CSW/SA coating films exhibited remarkable mechanical properties with strength and toughness of 32.9 MPa and 1.4 MJ m⁻³, respectively. To apply edible coatings for fruit preservation, beeswax (BW) was mixed with CSW/SA to form Pickering emulsion inks. CSW acts as a Pickering stabilizer in the aqueous BW emulsion, affording it high dispersibility. Owing to its improved hydrophobicity, the edible CSW/SA/BW coating significantly extended the shelf life of bananas and strawberries.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.