pH-driven formation of soy protein isolate-thymol nanoparticles for improved the shelf life of fresh-cut lettuce

Plant essential oils as natural preservatives are attracting attention for their non-toxic and antibacterial properties, and are gradually being used in food preservation. In this study, thymol was encapsulated in Soy protein isolate (SPI) via pH-driven method to construct a convenient, efficient an...

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Veröffentlicht in:Food control 2024-06, Vol.160, p.110306, Article 110306
Hauptverfasser: Liu, Lingling, Jin, Linxuan, Yang, Suhua, Li, Houxue, Chen, Cunkun, Farouk, Amr, Ban, Zhaojun, Liang, Hao, Huang, Juan
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Sprache:eng
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Zusammenfassung:Plant essential oils as natural preservatives are attracting attention for their non-toxic and antibacterial properties, and are gradually being used in food preservation. In this study, thymol was encapsulated in Soy protein isolate (SPI) via pH-driven method to construct a convenient, efficient and safe thymol delivery system without the need of adding other substances. The loading efficiency of thymol in complexes formed in 10 mg/mL SPI and 6 mg/mL thymol was 37.3 %, and the particles were spherical with a z-average diameter less than 120 nm. Results of antibacterial activity showed that SPI-thymol nanoparticles effectively inhibited growth of Escherichia coli and Bacillus subtilis. Applying on fresh-cut lettuce, the nanoparticles also reduced weight loss, retain ascorbic acid and chlorophyll contents during shelf-life. Additionally, SPI-thymol nanoparticles effectively inhibited growth of bacteria, mold, and yeast during storage. The sensory evaluation results indicated that the nanoparticles had a satisfactory impact on the sensory characteristics of lettuce. These results illustrated that SPI-thymol nanoparticles are a simple and promising composite transportation system and have the potential to be applied to the preservation of postharvest fruits and vegetables. [Display omitted] •Thymol was encapsulated in Soy protein isolate (SPI) via pH-driven method.•Thymol nanoparticles showed good solubility, stability and antibacterial function.•Thymol nanoparticles increased the shelf life of fresh-cut lettuce.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2024.110306