有机酸交联对阿拉伯胶和瓜尔胶结构和功能特性的影响：提高草莓保质期的可食用涂层配方

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102527

Anchal Choudhary , Mansuri M. Tosif , Aarti Bains , Gulden Goksen , Rupak Nagraik , Sanju Bala Dhull , Nemat Ali , Nazish Muzaffar , Prince Chawla

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引用次数: 0

摘要

本研究通过添加柠檬酸（CA）、苹果酸（MA）和酒石酸（TA）等不同比例的有机酸，研究有机酸改性对阿拉伯胶（GA）和瓜尔胶（GG）结构特性和功能特性的影响。结果表明，有机酸对GA进行改性后，随着有机酸浓度的增加（w/w比为1:2，而w/w比为1:1），GA的粒径增大。经CA修饰的GA的DS值最高，为0.79±0.04 ~ 0.81±0.09。SEM分析显示颗粒均匀且有明显的团聚，而FTIR证实了羧基的成功结合和酯键的形成，有助于提高结构的复杂性。TGA表明热稳定性得到改善。此外，在草莓上的应用表明，改性的口香糖涂层可以有效地保持草莓的新鲜度超过16天。总的来说，这些发现揭示了有机酸改性树胶增强其功能特性的潜力。

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Impact of organic acid cross-linking on the structure and functional properties of gum arabic and guar gum: Formulation of an edible coating for enhancing strawberry shelf life

This study investigates the impact of organic acid modification on the structural characteristics and functional properties of gum arabic (GA) and guar gum (GG) by incorporating different ratios of organic acids including citric acid (CA), malic acid (MA), and tartaric acids (TA). Results revealed that organic acid modification of GA resulted in an increase in particle size with higher organic acid concentrations (1:2 w/w ratio compared to 1:1 w/w). Moreover, GA modified by CA exhibited the highest DS values from 0.79 ± 0.04 to 0.81 ± 0.09. SEM analysis revealed uniform particles with noticeable agglomeration, while FTIR confirmed successful carboxyl group incorporation and ester bond formation, contributing to enhanced structural complexity. TGA indicated improved thermal stability. Furthermore, application on strawberries revealed that the modified gum coating effectively maintained freshness of strawberries over 16 days of storage. Overall, these findings revealed the potential of organic acid-modified gums to enhance their functional properties.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.