Eugenol and Aloe vera blended natural wax-based coating for preserving postharvest quality of Kaji lemon (Citrus jambhiri)

Das, Bhaswati; Devi, L. Susmita; Dutta, Joydeep; Kumar, Santosh

doi:10.1016/j.fochx.2024.101349

Cited by 1 publication

(1 citation statement)

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“…Moreover, EU has shown strong activity against pathogenic viruses, bacteria, and fungi, including Staphylococcus aureus, Escherichia coli O157:H7, Salmonella enterica, Helicobacter pylori, Campylobacter jejuni, and Listeria monocytogenes [6][7][8][9], and hence represents a promising alternative to chemical fungicides. However, the intense aroma, high volatility, and easy decomposition through light, oxidation, and heat processes of EU greatly affect its stability, making it less effective for food preservation [2,10,11]. Therefore, designing appropriate encapsulation systems can overcome these limitations and protect EU for better physicochemical stability and functional activity.…”

Section: Introductionmentioning

confidence: 99%

Improvement in the Sustained-Release Performance of Electrospun Zein Nanofibers via Crosslinking Using Glutaraldehyde Vapors

Wang,

Li,

Wang

et al. 2024

Foods

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Volatile active ingredients in biopolymer nanofibers are prone to burst and uncontrolled release. In this study, we used electrospinning and crosslinking to design a new sustained-release active packaging containing zein and eugenol (EU). Vapor-phase glutaraldehyde (GTA) was used as the crosslinker. Characterization of the crosslinked zein nanofibers was conducted via scanning electron microscopy (SEM), mechanical properties, water resistance, and Fourier transform infrared (FT-IR) spectroscopy. It was observed that crosslinked zein nanofibers did not lose their fiber shape, but the diameter of the fibers increased. By increasing the crosslink time, the mechanical properties and water resistance of the crosslinked zein nanofibers were greatly improved. The FT-IR results demonstrated the formation of chemical bonds between free amino groups in zein molecules and aldehyde groups in GTA molecules. EU was added to the zein nanofibers, and the corresponding release behavior in PBS was investigated using the dialysis membrane method. With an increase in crosslink time, the release rate of EU from crosslinked zein nanofibers decreased. This study demonstrates the potential of crosslinking by GTA vapors on the controlled release of the zein encapsulation structure containing EU. Such sustainable-release nanofibers have promising potential for the design of fortified foods or as active and smart food packaging.

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