Hydration-driven structural engineering via enzymatic glycation: Sustained quercetin release in pullulan-zein coatings for extended walnut preservation
This study developed pullulan-based edible coatings incorporating quercetin-loaded glycated zein nanoparticles (gZein I–III-Que) to mitigate oxidative rancidity in walnuts. Enzymatic glycation-driven hydration engineering modulated interfacial interactions between zein and pullulan, forming structurally homogeneous nanocomposites. The optimized intermediate glycation coating (gZein II-Que@Pul) resolved incompatibility between hydrophobic antioxidants and hydrophilic matrices through uniform nanoparticle dispersion (PDI 0.19 ± 0.02) and enhanced mechanical strength (28.48 ± 0.52 MPa). Hydration-mediated structural reorganization balanced molecular mobility and diffusion resistance, sustaining antioxidant release via non-Fickian kinetics (Korsmeyer-Peppas n = 0.55). The coatings reduced oxygen permeability to 0.10 ± 0.02 kg m−2·s−1 and demonstrated high antioxidant efficiency (I50 = 1.4 mg/mL) alongside cytocompatibility exceeding 80 % cell viability. Applied to walnuts, gZein II-Que@Pul extended shelf life by 528 ± 25 % at 25 °C, retaining 91.76 ± 1.17 % omega-3 and 95.22 ± 0.76 % omega-6 fatty acids. MRI spatial analysis visualized lipid oxidation suppression spatially correlated with hydration-driven quercetin release, validated by peroxide value reductions (57.53 ± 2.73 %). By tailoring glycation degree, this work establishes enzymatic hydration engineering as a scalable strategy for sustainable food preservation. The optimized coating harmonizes bioactive delivery and structural integrity through hydration-modulated diffusion kinetics and interfacial stability, leveraging renewable biopolymers to advance plant protein-polysaccharide hybrids as functional barriers for minimizing postharvest losses in lipid-rich foods.
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.