Sodium alginate/guar gum based nanocomposite film incorporating β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion for mushroom preservation.

Autor: Yang Z; Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China., Li M; Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China., Li Y; Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China., Huang X; Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China., Li Z; Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address: lizh@ujs.edu.cn., Zhai X; Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China., Shi J; Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China., Zou X; Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address: zou_xiaobo@ujs.edu.cn., Xiao J; Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China., Sun Y; Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China., Povey M; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom., Gong Y; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom., Holmes M; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Mar 30; Vol. 437 (Pt 1), pp. 137891. Date of Electronic Publication: 2023 Oct 29.
DOI: 10.1016/j.foodchem.2023.137891
Abstrakt: The poor biological, mechanical and water-resistance properties of sodium alginate/guar gum film (SG) limit its application in food preservation. To overcome this disadvantage, we added β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion (BOPE) to enhance the mechanical and water resistance properties of SG film, and added green synthesized silver nanoparticles (AgNPS) and Lycium ruthenicum extract (LA) to improve the biological properties of the film. The properties of BOPE was optimized using Box-Behnken design (BBD). Scanning electron microscope and Fourier transform infrared results revealed the change of structure and molecular interaction in the SG film after the addition of AgNPS, LA, and optimized BOPE. The 2.0%BOPE-loaded film containing AgNPS/LA with the enhanced mechanical, barrier, BO retention, and biological properties not only improved the preservation effect on mushroom (A. bisporus), but also maintained structural stability. Thus, the 2.0%BOPE-loaded SG/LA/AgNPS film has considerable potential in active packaging applications.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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