Effects of konjac glucan-nan/low-acyl gellan edible coatings loaded thymol-β-cyclodextrin microcapsules on postharvest blueberry

Ding, Jie; Liu, Chunyan; Huang, Peng; Li, Hongying; Liu, Yan; Sameen, Dur E.; Zhang, Yuwei; Liu, Yaowen; Qin, Wen

doi:10.1016/j.foodchem.2023.137080

Cited by 12 publications

(1 citation statement)

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“…Thymol (THY), as a major component of the essential oils of anise, clove, cinnamon, and thyme, has a high food safety and a wide range of antimicrobial activities [19]. Ding et al [20] developed an edible antimicrobial coating using konjac glucomannan and low acyl gellan gum as substrates in combination with thymol nanoparticles that significantly extended the shelf life of blueberries to 42 d. However, one of the most common drawbacks of direct binding of polyphenols to proteins/polysaccharides is the rapid migration of polyphenols from the complex, which greatly reduces the complex's activity [2]. To overcome this disadvantage, one measure is to encapsulate polyphenols in biopolymers, and the most suitable encapsulation technology is nanocapsules/particles/emulsions based on biopolymers [21].…”

Section: Introductionmentioning

confidence: 99%

Preparation, Optimization, and Characterization of Bovine Bone Gelatin/Sodium Carboxymethyl Cellulose Nanoemulsion Containing Thymol

Liu,

Shen,

Wang

et al. 2024

Foods

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The aim of this study is to produce a biodegradable food packaging material that reduces environmental pollution and protects food safety. The effects of total solids content, substrate ratio, polyphenol content, and magnetic stirring time on bovine bone gelatin/sodium carboxymethylcellulose nanoemulsion (BBG/SCMC–NE) were investigated using particle size, PDI, turbidity, rheological properties, and zeta potential as evaluation indexes. The micro, structural, antioxidant, encapsulation, and release properties were characterized after deriving its optimal preparation process. The results showed that the nanoemulsion was optimally prepared with a total solids content of 2%, a substrate ratio of 9:1, a polyphenol content of 0.2%, and a magnetic stirring time of 60 min. SEM showed that the nanoemulsion showed a dense and uniform reticulated structure. FTIR and XRD results showed that covalent cross-linking of proteins and polysaccharides altered the structure of gelatin molecular chains to a more compact form but did not change its semi-crystalline structure. DSC showed that the 9:1 BBG/SCMC–NE had a higher thermal denaturation temperature and greater thermal stability, and its DPPH scavenging rate could reach 79.25% and encapsulation rate up to 90.88%, with excellent slow-release performance. The results of the study provide basic guidance for the preparation of stable active food packaging with excellent properties.

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