Chen Linyan, Jing Haohan, Dong Yuhe, Cao Yuantong, Wu Tong, Zhu Wanying, Dai Fanwei, Chen Minhui, Liu Yao, He Nan, Huang Ran, Zhong Tian
Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macau.
School of Pharmacy, Faculty of Medicine, Macau University of Science and Technology, Macau.
Food Chem. 2025 May 1;473:143135. doi: 10.1016/j.foodchem.2025.143135. Epub 2025 Jan 28.
The traditional method of generating chlorine dioxide (ClO) involves reacting sodium chlorite with acid on-site, posing high safety risks of concentrated ClO. This study encapsulates ClO molecules directly in α-cyclodextrin (α-CD) to form inclusion complexes (ClO@α-CD). This approach enables stable storage and safe handling of gaseous ClO, while its sustained-release property also provides long-term microbial inhibition. Fumigation with 0.25 g of ClO@α-CD completely inhibited Aspergillus niger growth on potato dextrose agar (PDA). A 0.5 g dose reduced the 6-day decay incidence of A. niger-inoculated strawberries from 91.67 % (control) to 5.00 % and the severity from 58.75 % (control) to 1.25 %. In commercial storage simulations, 5 g of ClO@α-CD reduced the natural incidence from 53.33 % (control) to 26.67 %, while preserving the weight, color, firmness, and total soluble solids (TSS)/titratable acidity (TA) ratio of strawberries. These findings suggest that ClO@α-CD is a viable approach for controlling postharvest diseases and prolonging fruit shelf-life.
传统的二氧化氯（ClO）生成方法涉及在现场将亚氯酸钠与酸反应，这带来了高浓度ClO的高安全风险。本研究将ClO分子直接封装在α-环糊精（α-CD）中，形成包合物（ClO@α-CD）。这种方法能够稳定储存和安全处理气态ClO，同时其缓释特性也能提供长期的微生物抑制作用。用0.25 g ClO@α-CD熏蒸可完全抑制黑曲霉在马铃薯葡萄糖琼脂（PDA）上的生长。0.5 g剂量可将接种黑曲霉的草莓6天腐烂发生率从91.67%（对照）降至5.00%，严重程度从58.75%（对照）降至1.25%。在商业储存模拟中，5 g ClO@α-CD可将自然发生率从53.33%（对照）降至26.67%，同时保持草莓的重量、颜色、硬度以及总可溶性固形物（TSS）/可滴定酸度（TA）比值。这些发现表明，ClO@α-CD是控制采后病害和延长果实货架期的一种可行方法。
