College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Food Chem. 2024 Mar 1;435:137534. doi: 10.1016/j.foodchem.2023.137534. Epub 2023 Sep 22.
The insufficient water vapor barrier and mechanical capacity of sodium alginate (SA) film limited its application in fruit preservation. Herein, cellulose nanocrystals (CNCs) were used to stabilize Pickering emulsion. Then, we prepared SA composite films. Ginger essential oil (GEO) was loaded as antimicrobials and antioxidants. Finally, the application on mangos were investigated. Compared to coarse emulsion, Pickering emulsion and its film-formation-solution showed more stable system and larger droplet size. The emulsion significantly changed the properties of SA film. Specifically, CNCs improved the thermal, tensile, and barrier properties of the film and GEO enhanced the ultraviolet-visible light barrier capacity. Additionally, the SA/CNC film possessed a homogeneous micromorphology which had a sustained-release effect on GEO, thus maintaining high postharvest quality and long-term bioavailability for mangos. In conclusion, the film prepared via Pickering emulsion showed satisfactory properties which had great potential in fruit preservation.
海藻酸钠（SA）薄膜的水蒸气阻隔性能和机械性能不足，限制了其在水果保鲜中的应用。本文使用纤维素纳米晶体（CNCs）来稳定 Pickering 乳液。然后，我们制备了 SA 复合薄膜。姜精油（GEO）作为抗菌剂和抗氧化剂被负载。最后，研究了其在芒果上的应用。与粗乳液相比，Pickering 乳液及其成膜溶液表现出更稳定的体系和更大的液滴尺寸。乳液显著改变了 SA 膜的性质。具体而言，CNCs 提高了薄膜的热学、拉伸和阻隔性能，而 GEO 提高了紫外线可见光阻隔能力。此外，SA/CNC 薄膜具有均匀的微观形态，对 GEO 具有持续释放作用，从而保持芒果的高采后品质和长期生物利用度。综上所述，通过 Pickering 乳液制备的薄膜具有令人满意的性能，在水果保鲜中具有很大的应用潜力。
