Improving the performance of kraft paper by cinnamon essential oil/soybean protein isolate microcapsules and konjac glucomannan for citrus preservation
In order to reduce the quality loss of citrus and extend its storage time after harvest, it is essential to develop coated kraft papers with antibacterial and fresh-keeping properties. In this study, cinnamon essential oil (CEO)/soybean protein isolate (SPI) microcapsules were prepared by the coagul...
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| Veröffentlicht in: | International journal of biological macromolecules 2024-10, Vol.277 (Pt 3), p.134308, Article 134308 |
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| container_title | International journal of biological macromolecules |
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| creator | Liu, Yan Pan, Liujun Li, Tingli Tang, Tingting Xu, Rui Duan, Xulin Rasheed, Zainab Chen, Mingrui Tang, Wuxia Yan, Jing Qin, Wen Li, Suqing Liu, Yaowen |
| description | In order to reduce the quality loss of citrus and extend its storage time after harvest, it is essential to develop coated kraft papers with antibacterial and fresh-keeping properties. In this study, cinnamon essential oil (CEO)/soybean protein isolate (SPI) microcapsules were prepared by the coagulation method, and their properties were optimized. Then, the microcapsules were added to konjac glucomannan (KGM) as a coating solution to enhance the physical, and chemical properties of kraft paper by a coating method. The release behavior of CEO, tensile properties, antibacterial properties and preservation effects of the paper were investigated. The results show that when the ratio of wall to core was 7:3, the highest encapsulation rate was 92.20 ± 0.43 %. The coating treatment significantly reduced the oxygen and water vapor transmission rates of kraft paper. The shelf life of citrus treated with coated Kraft was extended by >10 days. Thus, the CEO/SPI microencapsulation and KGM coating could improve the properties of kraft paper and have the potential for citrus preservation. |
| doi_str_mv | 10.1016/j.ijbiomac.2024.134308 |
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In this study, cinnamon essential oil (CEO)/soybean protein isolate (SPI) microcapsules were prepared by the coagulation method, and their properties were optimized. Then, the microcapsules were added to konjac glucomannan (KGM) as a coating solution to enhance the physical, and chemical properties of kraft paper by a coating method. The release behavior of CEO, tensile properties, antibacterial properties and preservation effects of the paper were investigated. The results show that when the ratio of wall to core was 7:3, the highest encapsulation rate was 92.20 ± 0.43 %. The coating treatment significantly reduced the oxygen and water vapor transmission rates of kraft paper. The shelf life of citrus treated with coated Kraft was extended by >10 days. Thus, the CEO/SPI microencapsulation and KGM coating could improve the properties of kraft paper and have the potential for citrus preservation.</description><identifier>ISSN: 0141-8130</identifier><identifier>ISSN: 1879-0003</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2024.134308</identifier><identifier>PMID: 39094880</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Anti-Bacterial Agents - chemistry ; Anti-Bacterial Agents - pharmacology ; Capsules ; Cinnamomum zeylanicum - chemistry ; Cinnamon essential oil ; Citrus ; Citrus - chemistry ; Food Preservation - methods ; Mannans - chemistry ; Mannans - pharmacology ; Microcapsule ; Oils, Volatile - chemistry ; Oils, Volatile - pharmacology ; Soybean Proteins - chemistry</subject><ispartof>International journal of biological macromolecules, 2024-10, Vol.277 (Pt 3), p.134308, Article 134308</ispartof><rights>2024 Elsevier B.V.</rights><rights>Copyright © 2024 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c245t-5d384f20753346db3613774f67ee8b374864f4e89a791ee598152c12a87f447f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0141813024051134$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39094880$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Liu, Yan</creatorcontrib><creatorcontrib>Pan, Liujun</creatorcontrib><creatorcontrib>Li, Tingli</creatorcontrib><creatorcontrib>Tang, Tingting</creatorcontrib><creatorcontrib>Xu, Rui</creatorcontrib><creatorcontrib>Duan, Xulin</creatorcontrib><creatorcontrib>Rasheed, Zainab</creatorcontrib><creatorcontrib>Chen, Mingrui</creatorcontrib><creatorcontrib>Tang, Wuxia</creatorcontrib><creatorcontrib>Yan, Jing</creatorcontrib><creatorcontrib>Qin, Wen</creatorcontrib><creatorcontrib>Li, Suqing</creatorcontrib><creatorcontrib>Liu, Yaowen</creatorcontrib><title>Improving the performance of kraft paper by cinnamon essential oil/soybean protein isolate microcapsules and konjac glucomannan for citrus preservation</title><title>International journal of biological macromolecules</title><addtitle>Int J Biol Macromol</addtitle><description>In order to reduce the quality loss of citrus and extend its storage time after harvest, it is essential to develop coated kraft papers with antibacterial and fresh-keeping properties. In this study, cinnamon essential oil (CEO)/soybean protein isolate (SPI) microcapsules were prepared by the coagulation method, and their properties were optimized. Then, the microcapsules were added to konjac glucomannan (KGM) as a coating solution to enhance the physical, and chemical properties of kraft paper by a coating method. The release behavior of CEO, tensile properties, antibacterial properties and preservation effects of the paper were investigated. The results show that when the ratio of wall to core was 7:3, the highest encapsulation rate was 92.20 ± 0.43 %. The coating treatment significantly reduced the oxygen and water vapor transmission rates of kraft paper. The shelf life of citrus treated with coated Kraft was extended by >10 days. Thus, the CEO/SPI microencapsulation and KGM coating could improve the properties of kraft paper and have the potential for citrus preservation.</description><subject>Anti-Bacterial Agents - chemistry</subject><subject>Anti-Bacterial Agents - pharmacology</subject><subject>Capsules</subject><subject>Cinnamomum zeylanicum - chemistry</subject><subject>Cinnamon essential oil</subject><subject>Citrus</subject><subject>Citrus - chemistry</subject><subject>Food Preservation - methods</subject><subject>Mannans - chemistry</subject><subject>Mannans - pharmacology</subject><subject>Microcapsule</subject><subject>Oils, Volatile - chemistry</subject><subject>Oils, Volatile - pharmacology</subject><subject>Soybean Proteins - chemistry</subject><issn>0141-8130</issn><issn>1879-0003</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1O3DAQx60KBFvgFZCPXLLYsRM7NxCCFgmpl_ZsOc6YOiR2sJ2V9kn6uvVqodeeLI3-HzP-IXRNyZYS2t6OWzf2LszabGtS8y1lnBH5BW2oFF1FCGEnaEMop5WkjJyjrymNZdo2VJ6hc9aRjktJNujP87zEsHP-FeffgBeINsRZewM4WPwWtc140WWM-z02zns9B48hJfDZ6QkHN92msO9Be1yCMjiPXQqTzoBnZ2IweknrBAlrP-C34Edt8Ou0mrJ6CfO41JXcHNdU_JAg7nR2wV-iU6unBFcf7wX69fT48-F79fLj2_PD_Utlat7kqhmY5LYmomGMt0PPWsqE4LYVALJngsuWWw6y06KjAE0naVMbWmspLOfCsgt0c8wty7-vkLKaXTIwTdpDWJMqnyqaltKOF2l7lJarUopg1RLdrONeUaIOUNSoPqGoAxR1hFKM1x8daz_D8M_2SaEI7o4CKJfuHESVjIPCYHARTFZDcP_r-AsQVKQy</recordid><startdate>202410</startdate><enddate>202410</enddate><creator>Liu, Yan</creator><creator>Pan, Liujun</creator><creator>Li, Tingli</creator><creator>Tang, Tingting</creator><creator>Xu, Rui</creator><creator>Duan, Xulin</creator><creator>Rasheed, Zainab</creator><creator>Chen, Mingrui</creator><creator>Tang, Wuxia</creator><creator>Yan, Jing</creator><creator>Qin, Wen</creator><creator>Li, Suqing</creator><creator>Liu, Yaowen</creator><general>Elsevier B.V</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></search><sort><creationdate>202410</creationdate><title>Improving the performance of kraft paper by cinnamon essential oil/soybean protein isolate microcapsules and konjac glucomannan for citrus preservation</title><author>Liu, Yan ; Pan, Liujun ; Li, Tingli ; Tang, Tingting ; Xu, Rui ; Duan, Xulin ; Rasheed, Zainab ; Chen, Mingrui ; Tang, Wuxia ; Yan, Jing ; Qin, Wen ; Li, Suqing ; Liu, Yaowen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c245t-5d384f20753346db3613774f67ee8b374864f4e89a791ee598152c12a87f447f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Anti-Bacterial Agents - chemistry</topic><topic>Anti-Bacterial Agents - pharmacology</topic><topic>Capsules</topic><topic>Cinnamomum zeylanicum - chemistry</topic><topic>Cinnamon essential oil</topic><topic>Citrus</topic><topic>Citrus - chemistry</topic><topic>Food Preservation - methods</topic><topic>Mannans - chemistry</topic><topic>Mannans - pharmacology</topic><topic>Microcapsule</topic><topic>Oils, Volatile - chemistry</topic><topic>Oils, Volatile - pharmacology</topic><topic>Soybean Proteins - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Liu, Yan</creatorcontrib><creatorcontrib>Pan, Liujun</creatorcontrib><creatorcontrib>Li, Tingli</creatorcontrib><creatorcontrib>Tang, Tingting</creatorcontrib><creatorcontrib>Xu, Rui</creatorcontrib><creatorcontrib>Duan, Xulin</creatorcontrib><creatorcontrib>Rasheed, Zainab</creatorcontrib><creatorcontrib>Chen, Mingrui</creatorcontrib><creatorcontrib>Tang, Wuxia</creatorcontrib><creatorcontrib>Yan, Jing</creatorcontrib><creatorcontrib>Qin, Wen</creatorcontrib><creatorcontrib>Li, Suqing</creatorcontrib><creatorcontrib>Liu, Yaowen</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Liu, Yan</au><au>Pan, Liujun</au><au>Li, Tingli</au><au>Tang, Tingting</au><au>Xu, Rui</au><au>Duan, Xulin</au><au>Rasheed, Zainab</au><au>Chen, Mingrui</au><au>Tang, Wuxia</au><au>Yan, Jing</au><au>Qin, Wen</au><au>Li, Suqing</au><au>Liu, Yaowen</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Improving the performance of kraft paper by cinnamon essential oil/soybean protein isolate microcapsules and konjac glucomannan for citrus preservation</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2024-10</date><risdate>2024</risdate><volume>277</volume><issue>Pt 3</issue><spage>134308</spage><pages>134308-</pages><artnum>134308</artnum><issn>0141-8130</issn><issn>1879-0003</issn><eissn>1879-0003</eissn><abstract>In order to reduce the quality loss of citrus and extend its storage time after harvest, it is essential to develop coated kraft papers with antibacterial and fresh-keeping properties. In this study, cinnamon essential oil (CEO)/soybean protein isolate (SPI) microcapsules were prepared by the coagulation method, and their properties were optimized. Then, the microcapsules were added to konjac glucomannan (KGM) as a coating solution to enhance the physical, and chemical properties of kraft paper by a coating method. The release behavior of CEO, tensile properties, antibacterial properties and preservation effects of the paper were investigated. The results show that when the ratio of wall to core was 7:3, the highest encapsulation rate was 92.20 ± 0.43 %. The coating treatment significantly reduced the oxygen and water vapor transmission rates of kraft paper. The shelf life of citrus treated with coated Kraft was extended by >10 days. Thus, the CEO/SPI microencapsulation and KGM coating could improve the properties of kraft paper and have the potential for citrus preservation.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>39094880</pmid><doi>10.1016/j.ijbiomac.2024.134308</doi></addata></record> |
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| subjects | Anti-Bacterial Agents - chemistry Anti-Bacterial Agents - pharmacology Capsules Cinnamomum zeylanicum - chemistry Cinnamon essential oil Citrus Citrus - chemistry Food Preservation - methods Mannans - chemistry Mannans - pharmacology Microcapsule Oils, Volatile - chemistry Oils, Volatile - pharmacology Soybean Proteins - chemistry |
| title | Improving the performance of kraft paper by cinnamon essential oil/soybean protein isolate microcapsules and konjac glucomannan for citrus preservation |
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