Faculty of Chemical Engineering and Environment, The University of Danang-University of Technology and Education, Danang, Vietnam.
Faculty of Physics, The University of Danang-University of Science and Education, Danang, Vietnam.
J Sci Food Agric. 2024 Aug 15;104(10):6045-6052. doi: 10.1002/jsfa.13443. Epub 2024 Mar 18.
Papaya, a highly nutritious and economically significant fruit, is susceptible to infections caused by phytopathogenic fungi. Cinnamon essential oil, derived from Cinnamomum cassia (CC), shows promise in preserving papaya due to its antifungal properties. However, CC is volatile, sensitive to environmental factors, and carries a strong aroma. γ-Cyclodextrin (γ-CD) is known for encapsulating hydrophilic molecules, shielding them from environmental influences, reducing odor, and enabling controlled release due to its unique channel structure. This study aimed to tackle these challenges by preparing and characterizing an inclusion complex of CC with γ-CD (CC-γ-CD), and subsequently evaluating its efficacy in preserving papaya fruits.
Analyses, including Fourier-infrared, powder X-ray diffraction, thermal gravity analysis, differential scanning calorimeter, and scanning electron microscopy, revealed successful encapsulation of CC components within the γ-CD cavity. Evaluations of the CC-γ-CD complex's impact on papaya fruit shelf life and quality showed notable enhancements. Fruits treated with CC-γ-CD inclusion complex at a dose of 10 g kg exhibited a 55% extension in shelf-life, evidenced by reduced disease severity index compared with untreated fruit in the same storage conditions. Detailed physicochemical and bromatological assessments highlighted significant improvements, particularly in fruit treated with CC-γ-CD inclusion complex at a dose of 10 g kg.
The application of CC-γ-CD inclusion complex at 10 g kg extended the shelf-life of papaya fruit, significantly and markedly improved the overall quality. These findings underscore the potential of the CC-γ-CD inclusion complex as an effective preservative for papaya, offering a promising solution for its postharvest management and marketability. © 2024 Society of Chemical Industry.
木瓜是一种营养丰富且经济价值高的水果，但容易受到植物病原菌真菌的感染。肉桂精油来源于肉桂（Cinnamomum cassia，CC），具有抗真菌特性，有望用于木瓜的保鲜。然而，CC 具有挥发性，对环境因素敏感，且具有强烈的香气。γ-环糊精（γ-CD）以包合亲水性分子而闻名，由于其独特的通道结构，可以屏蔽它们免受环境影响、减少气味并实现控制释放。本研究旨在通过制备和表征肉桂精油与 γ-CD 的包合物（CC-γ-CD）来解决这些挑战，并随后评估其在保鲜木瓜果实中的效果。
傅里叶变换红外光谱、粉末 X 射线衍射、热重分析、差示扫描量热仪和扫描电子显微镜分析表明，CC 成分成功地被包合在 γ-CD 空腔内。评估 CC-γ-CD 复合物对木瓜果实货架期和品质的影响表明，其效果显著。与相同储存条件下未经处理的果实相比，用 10 g kg 剂量的 CC-γ-CD 包合物处理的果实货架期延长了 55%，其严重度指数降低。详细的物理化学和营养评估表明，特别是用 10 g kg 剂量的 CC-γ-CD 包合物处理的果实，品质得到了显著改善。
CC-γ-CD 包合物以 10 g kg 的剂量应用于木瓜果实，显著延长了其货架期，显著提高了整体品质。这些发现强调了 CC-γ-CD 包合物作为木瓜有效保鲜剂的潜力，为其采后管理和市场推广提供了有前景的解决方案。 © 2024 化学工业协会。
