Citrus oil gland and cuticular wax inspired multifunctional gelatin film of OSA-starch nanoparticles-based nanoemulsions for preserving perishable fruit
Inspired by the citrus oil gland and cuticular wax, a multifunctional material that stably and continuously released the carvacrol and provided physical defenses was developed to address issues of fresh-cut fruits to microbial infestation and moisture loss. The results confirmed that low molecular w...
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| Veröffentlicht in: | Carbohydrate polymers 2024-10, Vol.342, p.122352, Article 122352 |
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| creator | Xie, Ying Ding, Ke Xu, Saiqing Xu, Haishan Ge, Shuai Chang, Xia Li, Huan Wang, Zijun Luo, Zisheng Shan, Yang Ding, Shenghua |
| description | Inspired by the citrus oil gland and cuticular wax, a multifunctional material that stably and continuously released the carvacrol and provided physical defenses was developed to address issues of fresh-cut fruits to microbial infestation and moisture loss. The results confirmed that low molecular weight and loose structure of starch nanoparticles prepared by the ultrasound-assisted Fenton system were preferable for octenyl succinic anhydride modification compared to native starch, achieving a higher degree of substitution (increased by 18.59 %), utilizing in preparing nanoemulsions (NEs) for encapsulating carvacrol (at 5 % level: 81.58 %). Furthermore, the NEs-based gelatin (G) film improved with surface hydrophobic modification by myristic acid (MA) successfully replicated the citrus oil gland and cuticular wax, providing superior antioxidant (enhanced by 3–4 times) and antimicrobial properties (95.99 % and 84.97 % against Staphylococcus aureus and Escherichia coli respectively), as well as the exceptional UV shielding (nearly 0 transmittance in the UV region), mechanical (72 % increase in tensile strength), and hydrophobic (WCA 133.63°). Moreover, the 5%NE-G@MA film inhibited foodborne microbial growth (reduced by 50 %) and water loss (controlled below 15 %), extending the shelf life of fresh-cut navel orange and kiwi. Thus, the multifunctional film was a potential shield for preserving perishable fresh-cut products. |
| doi_str_mv | 10.1016/j.carbpol.2024.122352 |
| format | Article |
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The results confirmed that low molecular weight and loose structure of starch nanoparticles prepared by the ultrasound-assisted Fenton system were preferable for octenyl succinic anhydride modification compared to native starch, achieving a higher degree of substitution (increased by 18.59 %), utilizing in preparing nanoemulsions (NEs) for encapsulating carvacrol (at 5 % level: 81.58 %). Furthermore, the NEs-based gelatin (G) film improved with surface hydrophobic modification by myristic acid (MA) successfully replicated the citrus oil gland and cuticular wax, providing superior antioxidant (enhanced by 3–4 times) and antimicrobial properties (95.99 % and 84.97 % against Staphylococcus aureus and Escherichia coli respectively), as well as the exceptional UV shielding (nearly 0 transmittance in the UV region), mechanical (72 % increase in tensile strength), and hydrophobic (WCA 133.63°). Moreover, the 5%NE-G@MA film inhibited foodborne microbial growth (reduced by 50 %) and water loss (controlled below 15 %), extending the shelf life of fresh-cut navel orange and kiwi. Thus, the multifunctional film was a potential shield for preserving perishable fresh-cut products.</description><identifier>ISSN: 0144-8617</identifier><identifier>ISSN: 1879-1344</identifier><identifier>EISSN: 1879-1344</identifier><identifier>DOI: 10.1016/j.carbpol.2024.122352</identifier><identifier>PMID: 39048217</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>anhydrides ; Anti-Bacterial Agents - chemistry ; Anti-Bacterial Agents - pharmacology ; antioxidants ; Antioxidants - chemistry ; Antioxidants - pharmacology ; carvacrol ; Carvacrol nanoemulsions ; Citrus - chemistry ; citrus oils ; Citrus sinensis ; Cuticular wax ; Cymenes - chemistry ; Cymenes - pharmacology ; Emulsions - chemistry ; epicuticular wax ; Escherichia coli ; Escherichia coli - drug effects ; Food Preservation - methods ; Fruit - chemistry ; fruits ; gelatin ; Gelatin - chemistry ; Gelatin film ; Hydrophobic and Hydrophilic Interactions ; hydrophobicity ; microbial growth ; molecular weight ; myristic acid ; Myristic Acid - chemistry ; Myristic Acid - pharmacology ; nanoparticles ; Nanoparticles - chemistry ; Oil gland ; OSA-starch nanoparticles ; Perishable fruit ; Plant Oils - chemistry ; Plant Oils - pharmacology ; shelf life ; Staphylococcus aureus ; Staphylococcus aureus - drug effects ; starch ; Starch - analogs & derivatives ; Starch - chemistry ; tensile strength ; transmittance ; ultrasonic treatment ; Waxes - chemistry</subject><ispartof>Carbohydrate polymers, 2024-10, Vol.342, p.122352, Article 122352</ispartof><rights>2024 Elsevier Ltd</rights><rights>Copyright © 2024 Elsevier Ltd. 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The results confirmed that low molecular weight and loose structure of starch nanoparticles prepared by the ultrasound-assisted Fenton system were preferable for octenyl succinic anhydride modification compared to native starch, achieving a higher degree of substitution (increased by 18.59 %), utilizing in preparing nanoemulsions (NEs) for encapsulating carvacrol (at 5 % level: 81.58 %). Furthermore, the NEs-based gelatin (G) film improved with surface hydrophobic modification by myristic acid (MA) successfully replicated the citrus oil gland and cuticular wax, providing superior antioxidant (enhanced by 3–4 times) and antimicrobial properties (95.99 % and 84.97 % against Staphylococcus aureus and Escherichia coli respectively), as well as the exceptional UV shielding (nearly 0 transmittance in the UV region), mechanical (72 % increase in tensile strength), and hydrophobic (WCA 133.63°). Moreover, the 5%NE-G@MA film inhibited foodborne microbial growth (reduced by 50 %) and water loss (controlled below 15 %), extending the shelf life of fresh-cut navel orange and kiwi. Thus, the multifunctional film was a potential shield for preserving perishable fresh-cut products.</description><subject>anhydrides</subject><subject>Anti-Bacterial Agents - chemistry</subject><subject>Anti-Bacterial Agents - pharmacology</subject><subject>antioxidants</subject><subject>Antioxidants - chemistry</subject><subject>Antioxidants - pharmacology</subject><subject>carvacrol</subject><subject>Carvacrol nanoemulsions</subject><subject>Citrus - chemistry</subject><subject>citrus oils</subject><subject>Citrus sinensis</subject><subject>Cuticular wax</subject><subject>Cymenes - chemistry</subject><subject>Cymenes - pharmacology</subject><subject>Emulsions - chemistry</subject><subject>epicuticular wax</subject><subject>Escherichia coli</subject><subject>Escherichia coli - drug effects</subject><subject>Food Preservation - methods</subject><subject>Fruit - chemistry</subject><subject>fruits</subject><subject>gelatin</subject><subject>Gelatin - chemistry</subject><subject>Gelatin film</subject><subject>Hydrophobic and Hydrophilic Interactions</subject><subject>hydrophobicity</subject><subject>microbial growth</subject><subject>molecular weight</subject><subject>myristic acid</subject><subject>Myristic Acid - chemistry</subject><subject>Myristic Acid - pharmacology</subject><subject>nanoparticles</subject><subject>Nanoparticles - chemistry</subject><subject>Oil gland</subject><subject>OSA-starch nanoparticles</subject><subject>Perishable fruit</subject><subject>Plant Oils - chemistry</subject><subject>Plant Oils - pharmacology</subject><subject>shelf life</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus - drug effects</subject><subject>starch</subject><subject>Starch - analogs & derivatives</subject><subject>Starch - chemistry</subject><subject>tensile strength</subject><subject>transmittance</subject><subject>ultrasonic treatment</subject><subject>Waxes - chemistry</subject><issn>0144-8617</issn><issn>1879-1344</issn><issn>1879-1344</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkcuKFDEUhoMoTs_oIyhZuqk2t66kVjI03mBgFuo6pFInM2lSlTKXcXwTH9c03brVQAgc_gs5H0KvKNlSQvu3h601aVxj2DLCxJYyxnfsCdpQJYeOciGeog2hQnSqp_ICXeZ8IO30lDxHF3wgQjEqN-jX3pdUM44-4Ltglgkfr63F2xpMwj_MI_ZLXn2CCc81FO_qYouPi2kGCKb4BTsfZhwdvv1y3eVikr3Hi1nialKLCZC70eRmP86gZeTmztjFhNcEGdKDX-7wCsnnezMGwC5VX16gZ86EDC_P7xX69uH91_2n7ub24-f99U1nmexLN4I0jAycTRI445yD5LLnSo1SDE5Owrk2Hq1sfx8HpkZFjFRKcsYE5ZLwK_TmlLum-L1CLnr22UJou4BYs-Z0J6jkO_EfUqKE7Fv50KS7k9SmmHMCp9fkZ5N-akr0kZ8-6DM_feSnT_ya7_W5oo4zTH9df4A1wbuTANpOHjwkna2HxcLUCNmip-j_UfEbsXWwgw</recordid><startdate>20241015</startdate><enddate>20241015</enddate><creator>Xie, Ying</creator><creator>Ding, Ke</creator><creator>Xu, Saiqing</creator><creator>Xu, Haishan</creator><creator>Ge, Shuai</creator><creator>Chang, Xia</creator><creator>Li, Huan</creator><creator>Wang, Zijun</creator><creator>Luo, Zisheng</creator><creator>Shan, Yang</creator><creator>Ding, Shenghua</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20241015</creationdate><title>Citrus oil gland and cuticular wax inspired multifunctional gelatin film of OSA-starch nanoparticles-based nanoemulsions for preserving perishable fruit</title><author>Xie, Ying ; 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The results confirmed that low molecular weight and loose structure of starch nanoparticles prepared by the ultrasound-assisted Fenton system were preferable for octenyl succinic anhydride modification compared to native starch, achieving a higher degree of substitution (increased by 18.59 %), utilizing in preparing nanoemulsions (NEs) for encapsulating carvacrol (at 5 % level: 81.58 %). Furthermore, the NEs-based gelatin (G) film improved with surface hydrophobic modification by myristic acid (MA) successfully replicated the citrus oil gland and cuticular wax, providing superior antioxidant (enhanced by 3–4 times) and antimicrobial properties (95.99 % and 84.97 % against Staphylococcus aureus and Escherichia coli respectively), as well as the exceptional UV shielding (nearly 0 transmittance in the UV region), mechanical (72 % increase in tensile strength), and hydrophobic (WCA 133.63°). Moreover, the 5%NE-G@MA film inhibited foodborne microbial growth (reduced by 50 %) and water loss (controlled below 15 %), extending the shelf life of fresh-cut navel orange and kiwi. Thus, the multifunctional film was a potential shield for preserving perishable fresh-cut products.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>39048217</pmid><doi>10.1016/j.carbpol.2024.122352</doi></addata></record> |
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| subjects | anhydrides Anti-Bacterial Agents - chemistry Anti-Bacterial Agents - pharmacology antioxidants Antioxidants - chemistry Antioxidants - pharmacology carvacrol Carvacrol nanoemulsions Citrus - chemistry citrus oils Citrus sinensis Cuticular wax Cymenes - chemistry Cymenes - pharmacology Emulsions - chemistry epicuticular wax Escherichia coli Escherichia coli - drug effects Food Preservation - methods Fruit - chemistry fruits gelatin Gelatin - chemistry Gelatin film Hydrophobic and Hydrophilic Interactions hydrophobicity microbial growth molecular weight myristic acid Myristic Acid - chemistry Myristic Acid - pharmacology nanoparticles Nanoparticles - chemistry Oil gland OSA-starch nanoparticles Perishable fruit Plant Oils - chemistry Plant Oils - pharmacology shelf life Staphylococcus aureus Staphylococcus aureus - drug effects starch Starch - analogs & derivatives Starch - chemistry tensile strength transmittance ultrasonic treatment Waxes - chemistry |
| title | Citrus oil gland and cuticular wax inspired multifunctional gelatin film of OSA-starch nanoparticles-based nanoemulsions for preserving perishable fruit |
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