Karla Deyanira Ayón-Macías, Juan Arturo Ragazzo-Sánchez, Pedro Ulises Bautista-Rosales, Frida Zoé Ragazzo-Calderón and Montserrat Calderón-Santoyo*,
{"title":"微囊化酵母菌生物聚合膜在菠萝蜜真菌防治中的应用","authors":"Karla Deyanira Ayón-Macías, Juan Arturo Ragazzo-Sánchez, Pedro Ulises Bautista-Rosales, Frida Zoé Ragazzo-Calderón and Montserrat Calderón-Santoyo*, ","doi":"10.1021/acsfoodscitech.5c00550","DOIUrl":null,"url":null,"abstract":"<p >The objective of this study was to create coatings using gelatin (GEL+MY), pectin (PEC+MY), and sodium alginate (SA+MY) added with microencapsulated yeast (MY) (1 × 10<sup>8</sup> cells/mL), assess their viability and release kinetics, and analyze their physical, physicochemical, morphological, and thermal properties. These coatings were applied to control fungi in postharvest jackfruit. All formulations exhibited yeast viability above 85% and yeast release rates with concentrations of up to 8 Log/mL at 12 h. Films containing yeasts show better results than those without. The SA+MY treatment demonstrated reductions in the incidence of up to 50% and in the severity of up to 88% against <i>Rhizopus stolonifer</i> and <i>Lasiodiplodia theobromae</i>. The three best formulations were characterized, including thickness assessment, water vapor permeability, tensile strength, water solubility, and thermal properties using differential scanning calorimetry, thermogravimetric analysis, scanning electron microscopy (SEM), and FTIR. Thermal analysis confirmed proper yeast coating and thermal protection by the biopolymers. The SA+MY formulation was most effective compared to GEL+MY and PEC+MY, providing a viable strategy for pathogen control and extending the shelf life of jackfruit by at least 8 days at room temperature.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3530–3543"},"PeriodicalIF":2.8000,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Biopolymeric Coatings Added with Microencapsulated Yeasts for Fungal Control in Jackfruit (Artocarpus heterophyllus Lam)\",\"authors\":\"Karla Deyanira Ayón-Macías, Juan Arturo Ragazzo-Sánchez, Pedro Ulises Bautista-Rosales, Frida Zoé Ragazzo-Calderón and Montserrat Calderón-Santoyo*, \",\"doi\":\"10.1021/acsfoodscitech.5c00550\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >The objective of this study was to create coatings using gelatin (GEL+MY), pectin (PEC+MY), and sodium alginate (SA+MY) added with microencapsulated yeast (MY) (1 × 10<sup>8</sup> cells/mL), assess their viability and release kinetics, and analyze their physical, physicochemical, morphological, and thermal properties. These coatings were applied to control fungi in postharvest jackfruit. All formulations exhibited yeast viability above 85% and yeast release rates with concentrations of up to 8 Log/mL at 12 h. Films containing yeasts show better results than those without. The SA+MY treatment demonstrated reductions in the incidence of up to 50% and in the severity of up to 88% against <i>Rhizopus stolonifer</i> and <i>Lasiodiplodia theobromae</i>. The three best formulations were characterized, including thickness assessment, water vapor permeability, tensile strength, water solubility, and thermal properties using differential scanning calorimetry, thermogravimetric analysis, scanning electron microscopy (SEM), and FTIR. Thermal analysis confirmed proper yeast coating and thermal protection by the biopolymers. The SA+MY formulation was most effective compared to GEL+MY and PEC+MY, providing a viable strategy for pathogen control and extending the shelf life of jackfruit by at least 8 days at room temperature.</p>\",\"PeriodicalId\":72048,\"journal\":{\"name\":\"ACS food science & technology\",\"volume\":\"5 9\",\"pages\":\"3530–3543\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2025-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ACS food science & technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://pubs.acs.org/doi/10.1021/acsfoodscitech.5c00550\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.5c00550","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Biopolymeric Coatings Added with Microencapsulated Yeasts for Fungal Control in Jackfruit (Artocarpus heterophyllus Lam)
The objective of this study was to create coatings using gelatin (GEL+MY), pectin (PEC+MY), and sodium alginate (SA+MY) added with microencapsulated yeast (MY) (1 × 108 cells/mL), assess their viability and release kinetics, and analyze their physical, physicochemical, morphological, and thermal properties. These coatings were applied to control fungi in postharvest jackfruit. All formulations exhibited yeast viability above 85% and yeast release rates with concentrations of up to 8 Log/mL at 12 h. Films containing yeasts show better results than those without. The SA+MY treatment demonstrated reductions in the incidence of up to 50% and in the severity of up to 88% against Rhizopus stolonifer and Lasiodiplodia theobromae. The three best formulations were characterized, including thickness assessment, water vapor permeability, tensile strength, water solubility, and thermal properties using differential scanning calorimetry, thermogravimetric analysis, scanning electron microscopy (SEM), and FTIR. Thermal analysis confirmed proper yeast coating and thermal protection by the biopolymers. The SA+MY formulation was most effective compared to GEL+MY and PEC+MY, providing a viable strategy for pathogen control and extending the shelf life of jackfruit by at least 8 days at room temperature.