He Jinman, Zhang Wanli, Goksen Gulden, Khan Mohammad Rizwan, Ahmad Naushad, Cong Xinli
School of Life and Health Sciences, Hainan Province Key Laboratory of One Health, Collaborative Innovation Center of One Health, Hainan University, Haikou 570228, PR China.
School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
Food Chem X. 2024 Sep 19;24:101842. doi: 10.1016/j.fochx.2024.101842. eCollection 2024 Dec 30.
In this study, zein-pectin nanoparticles loaded with Wampee [ Skeels] (WEO) were developed. The particle size of the nanoparticles is 515.9 nm, polydispersity index is 0.4 and zeta potential is -39.3 mV. Subsequently, the ZWP was incorporated into sodium alginate (SA)-based film (ZWP-S). The films were then analyzed to determine their physical properties and thermal stability, and also to examine their microstructure and intermolecular forces using SEM, FTIR, and XRD techniques. Additionally, the films were evaluated for their antimicrobial and antioxidant activity, as well as their ability to sustain the release of WEO. Overall, the ZWP-S film conferred excellent functional properties, including UV barrier performance, mechanical properties (21 % increase in tensile strength), water sensitivity, stability, more compact structure, high antioxidant activity and long-lasting antimicrobial activity, surpassing those of the control film. Consequently, it was applied as a novel coating for preserving strawberries, rotting rate of strawberries was reduced by 43 % at 6d, yielding promising results in prolonging the freshness of the fruit.
在本研究中，制备了负载黄皮[斯基尔斯]（WEO）的玉米醇溶蛋白-果胶纳米颗粒。纳米颗粒的粒径为515.9nm，多分散指数为0.4，zeta电位为-39.3mV。随后，将ZWP掺入基于海藻酸钠（SA）的薄膜（ZWP-S）中。然后对薄膜进行分析，以确定其物理性质和热稳定性，并使用扫描电子显微镜（SEM）、傅里叶变换红外光谱（FTIR）和X射线衍射（XRD）技术检查其微观结构和分子间力。此外，还评估了薄膜的抗菌和抗氧化活性，以及其维持WEO释放的能力。总体而言，ZWP-S薄膜具有优异的功能特性，包括紫外线阻隔性能、机械性能（拉伸强度提高21%）、水敏感性、稳定性、更致密的结构、高抗氧化活性和持久的抗菌活性，超过了对照薄膜。因此，它被用作一种新型涂层来保存草莓，在6天时草莓的腐烂率降低了43%，在延长水果新鲜度方面取得了有希望的结果。
