Citrus oil gland and cuticular wax inspired multifunctional gelatin film of OSA-starch nanoparticles-based nanoemulsions for preserving perishable fruit
文献类型： 外文期刊
作者： Xie, Ying 1 ; Ding, Ke 1 ; Xu, Saiqing 1 ; Xu, Haishan 1 ; Ge, Shuai 1 ; Chang, Xia 1 ; Li, Huan 1 ; Wang, Zijun 2 ; Luo, Zisheng 4 ; Shan, Yang 1 ; Ding, Shenghua 1 ;
作者机构： 1.Hunan Univ, Coll Biol, Longping Branch, Changsha 410125, Peoples R China
2.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, DongTing Lab, Hunan Prov Key Lab Fruits & Vegetables Storage Pro, Changsha 410125, Peoples R China
3.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
4.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310000, Peoples R China
关键词： OSA-starch nanoparticles; Oil gland; Cuticular wax; Carvacrol nanoemulsions; Gelatin film; Perishable fruit
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：10.7； 五年影响因子：10.2 ）
ISSN： 0144-8617
年卷期： 2024 年 342 卷
页码：
收录情况： SCI
摘要： Inspired by the citrus oil gland and cuticular wax, a multifunctional material that stably and continuously released the carvacrol and provided physical defenses was developed to address issues of fresh-cut fruits to microbial infestation and moisture loss. The results confirmed that low molecular weight and loose structure of starch nanoparticles prepared by the ultrasound-assisted Fenton system were preferable for octenyl succinic anhydride modification compared to native starch, achieving a higher degree of substitution (increased by 18.59 %), utilizing in preparing nanoemulsions (NEs) for encapsulating carvacrol (at 5 % level: 81.58 %). Furthermore, the NEs-based gelatin (G) film improved with surface hydrophobic modification by myristic acid (MA) successfully replicated the citrus oil gland and cuticular wax, providing superior antioxidant (enhanced by 3 - 4 times) and antimicrobial properties (95.99 % and 84.97 % against Staphylococcus aureus and Escherichia coli respectively), as well as the exceptional UV shielding (nearly 0 transmittance in the UV region), mechanical (72 % increase in tensile strength), and hydrophobic (WCA 133.63 degrees ). Moreover, the 5%NE-G@MA film inhibited foodborne microbial growth (reduced by 50 %) and water loss (controlled below 15 %), extending the shelf life of fresh-cut navel orange and kiwi. Thus, the multifunctional film was a potential shield for preserving perishable fresh-cut products.
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