微囊化酵母菌生物聚合膜在菠萝蜜真菌防治中的应用

IF 2.8 Q2 FOOD SCIENCE & TECHNOLOGY
Karla Deyanira Ayón-Macías, Juan Arturo Ragazzo-Sánchez, Pedro Ulises Bautista-Rosales, Frida Zoé Ragazzo-Calderón and Montserrat Calderón-Santoyo*, 
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引用次数: 0

摘要

本研究的目的是用明胶(GEL+MY)、果胶(PEC+MY)和海藻酸钠(SA+MY)添加微囊化酵母(MY) (1 × 108个细胞/mL)制备膜,评估其活力和释放动力学,并分析其物理、理化、形态和热性能。将这些包膜用于菠萝蜜采后真菌的防治。所有配方的酵母活力均在85%以上,酵母释放率在12 h时浓度高达8 Log/mL。含有酵母的膜比不含酵母的膜效果更好。SA+MY治疗表明,对匍匐茎霉和可可根茎霉的发病率降低高达50%,严重程度降低高达88%。利用差示扫描量热法、热重分析、扫描电镜(SEM)和红外光谱(FTIR)对三种最佳配方进行了表征,包括厚度评估、水蒸气渗透性、抗拉强度、水溶性和热性能。热分析证实该生物聚合物具有良好的酵母包被和热保护作用。与凝胶+MY和PEC+MY相比,SA+MY配方最有效,为控制病原菌提供了可行的策略,并将菠萝蜜在室温下的保质期延长了至少8天。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Biopolymeric Coatings Added with Microencapsulated Yeasts for Fungal Control in Jackfruit (Artocarpus heterophyllus Lam)

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.

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