Eugenol and Aloe vera blended natural wax-based coating for preserving postharvest quality of Kaji lemon (Citrus jambhiri)

Das, Bhaswati; Devi, L. Susmita; Dutta, Joydeep; Kumar, Santosh

doi:10.1016/j.fochx.2024.101349

Cited by 2 publications

(1 citation statement)

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“…Moreover, EU has shown strong activity against pathogenic viruses, bacteria, and fungi, including Staphylococcus aureus, Escherichia coli O157:H7, Salmonella enterica, Helicobacter pylori, Campylobacter jejuni, and Listeria monocytogenes [6][7][8][9], and hence represents a promising alternative to chemical fungicides. However, the intense aroma, high volatility, and easy decomposition through light, oxidation, and heat processes of EU greatly affect its stability, making it less effective for food preservation [2,10,11]. Therefore, designing appropriate encapsulation systems can overcome these limitations and protect EU for better physicochemical stability and functional activity.…”

Section: Introductionmentioning

confidence: 99%

Improvement in the Sustained-Release Performance of Electrospun Zein Nanofibers via Crosslinking Using Glutaraldehyde Vapors

Wang,

Li,

Wang

et al. 2024

Foods

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Volatile active ingredients in biopolymer nanofibers are prone to burst and uncontrolled release. In this study, we used electrospinning and crosslinking to design a new sustained-release active packaging containing zein and eugenol (EU). Vapor-phase glutaraldehyde (GTA) was used as the crosslinker. Characterization of the crosslinked zein nanofibers was conducted via scanning electron microscopy (SEM), mechanical properties, water resistance, and Fourier transform infrared (FT-IR) spectroscopy. It was observed that crosslinked zein nanofibers did not lose their fiber shape, but the diameter of the fibers increased. By increasing the crosslink time, the mechanical properties and water resistance of the crosslinked zein nanofibers were greatly improved. The FT-IR results demonstrated the formation of chemical bonds between free amino groups in zein molecules and aldehyde groups in GTA molecules. EU was added to the zein nanofibers, and the corresponding release behavior in PBS was investigated using the dialysis membrane method. With an increase in crosslink time, the release rate of EU from crosslinked zein nanofibers decreased. This study demonstrates the potential of crosslinking by GTA vapors on the controlled release of the zein encapsulation structure containing EU. Such sustainable-release nanofibers have promising potential for the design of fortified foods or as active and smart food packaging.

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Section: Introductionmentioning

confidence: 99%

Improvement in the Sustained-Release Performance of Electrospun Zein Nanofibers via Crosslinking Using Glutaraldehyde Vapors

Wang,

Li,

Wang

et al. 2024

Foods

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Progress in essential oil extraction and their applications in food packaging and preservation

Borah,

Purkayastha,

Malakar

et al. 2024

Food Biomacromolecules

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Essential oils (EOs) are secondary metabolites synthesised by many aromatic plants, which have good antimicrobial and antioxidant activities making them popular functional agents for food preservation and packaging applications. In recent years, novel extraction techniques, such as super critical fluid extraction, pulsed electric field assisted extraction and ultrasound assisted extraction have been explored as alternatives to the conventional solvent‐based extraction methods. This review mainly discusses on recent progresses in sustainable extraction of essential oil (EO) from aromatic plants and food processing wastes and their functional properties, and applications in food preservation have also been summarised. Sustainable extraction techniques yield better‐quality EO due to low temperature and short time process compared to the conventional extraction. Despite efficacy of EOs as good active agents, their low water solubility, volatile nature, strong flavour, and susceptibility to food processing parameters are major challenges against their applications in food. These challenges can be mitigated by advanced techniques such as encapsulation and nanoemulsification of EO, which provide dual functions of enhanced applicability and improved functional properties. Incorporation of EO in the biopolymer‐based films and coatings can open avenues for sustainable food packaging and preservation.

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Eugenol and Aloe vera blended natural wax-based coating for preserving postharvest quality of Kaji lemon (Citrus jambhiri)

Cited by 2 publications

References 50 publications

Improvement in the Sustained-Release Performance of Electrospun Zein Nanofibers via Crosslinking Using Glutaraldehyde Vapors

Improvement in the Sustained-Release Performance of Electrospun Zein Nanofibers via Crosslinking Using Glutaraldehyde Vapors

Progress in essential oil extraction and their applications in food packaging and preservation

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