Encapsulation of <i>Zanthoxylum bungeanum</i> essential oil to enhance flavor stability and inhibit lipid oxidation of <scp>C</scp>hinese‐style sausage

Meng, Fan‐Bing; Lei, Yu‐Ting; Zhang, Qian; Li, Yun‐Cheng; Chen, Weijun; Liu, Dayu

doi:10.1002/jsfa.11752

Cited by 21 publications

(5 citation statements)

References 44 publications

(117 reference statements)

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“…The edible films were photographed using a 20-megapixel camera (D3200, Nikon, Japan). The chromatic aberration was measured according to Meng, Lei, et al (2022) by using an NH300 colorimeter (Threenh Technology Co., Ltd., China). The values of CIE L* (lightness), a* (redness) and b* (yellowness) were recorded by standardized with a white plate, and total color differences ( ΔE ) were calculated according to the following formula:

…”

Section: Methodsmentioning

confidence: 99%

Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film

Wang

Meng

et al. 2023

Food Chemistry: X

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…”

Section: Methodsmentioning

confidence: 99%

Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film

Wang

Meng

et al. 2023

Food Chemistry: X

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“…For example, using pure phosphatidylcholine as a carrier material can achieve high EE [218]. Optimizing factors like core-wall ratio, homogenization process, and encapsulation technology can maximize EE and improve stability [219][220][221]. EE is also crucial in manufacturing commercial supplements and probiotic products.…”

Section: Criteria For Assessing the Quality Of Probiotic Encapsulationmentioning

confidence: 99%

Biomaterials and Encapsulation Techniques for Probiotics: Current Status and Future Prospects in Biomedical Applications

Sun¹,

Yin

et al. 2023

Nanomaterials

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Probiotics have garnered significant attention in recent years due to their potential advantages in diverse biomedical applications, such as acting as antimicrobial agents, aiding in tissue repair, and treating diseases. These live bacteria must exist in appropriate quantities and precise locations to exert beneficial effects. However, their viability and activity can be significantly impacted by the surrounding tissue, posing a challenge to maintain their stability in the target location for an extended duration. To counter this, researchers have formulated various strategies that enhance the activity and stability of probiotics by encapsulating them within biomaterials. This approach enables site-specific release, overcoming technical impediments encountered during the processing and application of probiotics. A range of materials can be utilized for encapsulating probiotics, and several methods can be employed for this encapsulation process. This article reviews the recent advancements in probiotics encapsulated within biomaterials, examining the materials, methods, and effects of encapsulation. It also provides an overview of the hurdles faced by currently available biomaterial-based probiotic capsules and suggests potential future research directions in this field. Despite the progress achieved to date, numerous challenges persist, such as the necessity for developing efficient, reproducible encapsulation methods that maintain the viability and activity of probiotics. Furthermore, there is a need to design more robust and targeted delivery vehicles.

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“…Nanoemulsions can efficiently encapsulate, protect, and deliver lipophilic compounds (Meng et al, 2020). Additionally, the nanoemulsions offer several advantages, such as small size, minimal polydispersity, slow release of bioactive chemicals (Meng et al, 2022b). Therefore, nanoemulsions can serve as an effective system to enhance the physical stability and biological activity of essential oils.…”

Section: Introductionmentioning

confidence: 99%

Study on the bacteriostasis of lemon essential oil and the application of lemon essential oil nanoemulsion on fresh-cut kiwifruit

Chen,

Meng,

et al. 2024

Front. Sustain. Food Syst.

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Fresh-cut fruit has been popularized for use by consumers in recent years, but its shelf life is very short. Plant essential oils have received attention for their bioactive properties, such as antibacterial and antioxidant properties, but their volatile nature limited their application in foods. In this study, the bacteriostasis of lemon essential oil (LEO) was verified, and LEO nanoemulsion was prepared to preserve fresh-cut kiwifruit. Compared with those of gram-negative bacteria, the inhibition zone diameters of LEO against gram-positive bacteria were significantly greater, measuring 12.20 ± 0.67 mm (Staphylococcus aureus) and 14.23 ± 0.61 mm (Listeria monocytogenes), compared to 9.50 ± 1.08 mm (Escherichia coli). At a concentration of 50 mg/mL, LEO exhibited DPPH and ABTS radical scavenging rates of 84.88 and 83.01%, respectively, which were comparable to those of 10 mg/L vitamin C (VC). Konjac glucomannan, whey protein and LEO were used to prepare nanoemulsion. When 2.0% LEO was added, the nanoemulsion exhibited great stability, which resulted in a decrease in particle size to 220.80 nm, a decrease in PDI to 0.238, and an increase in zeta potential to-27.83 mV. The stability of the nanoemulsion with added LEO was superior to that of the nanoemulsion without LEO on the 15th day. Preservation tests on fresh-cut kiwifruit demonstrated that, on the 8th day, compared with no treatment, nanoemulsion containing 2.0% LEO reduced the weight loss rate from 3.20 to 1.16%, increased the firmness from 20.459 to 38.23, and decreased the decay rate from 80.69 to 41.74% compared to untreated kiwifruit. It also effectively maintained the original color of fresh-cut kiwifruit and had positive effects on the soluble solid content, titratable acid content, VC content, and total colony count. LEO has great bacteriostatic and antioxidant activity, and the use of LEO nanoemulsions on fresh-cut kiwifruit can effectively maintain various indicators of fresh kiwifruit after a 8-day storage period.

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Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese‐style sausage

Cited by 21 publications

References 44 publications

Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film

Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film

Biomaterials and Encapsulation Techniques for Probiotics: Current Status and Future Prospects in Biomedical Applications

Study on the bacteriostasis of lemon essential oil and the application of lemon essential oil nanoemulsion on fresh-cut kiwifruit

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