Preparation of Humidity-Responsive Cinnamon Essential Oil Nanomicelles and its Effect on Postharvest Quality of Strawberries

Luo, Yanghe; Su, Jingyi; Guo, Shuangfeng; Cao, Zhaoxin; Liu, Zhiming; Wu, Shang; Mao, Yueyang; Zheng, Yan; Shen, Wen; Li, Tingting; Ge, Xuemei

doi:10.1007/s11947-022-02906-0

Cited by 12 publications

(2 citation statements)

References 47 publications

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“…The weight loss rate was calculated according to the following formula (4): The hardness of peach was measured by the texture meter (model TA XT Plus, TA Instruments, Surrey, UK), referring to and modifying the method of Luo et al (Luo et al, 2022). At the maximum transverse diameter in the middle of each fruit, the skin was peeled for about 1mm, measured at a speed of 1.5mm/s and a depth of 6mm (2-mm probe).…”

Section: Treatments and Experimental Designmentioning

confidence: 99%

Preparation of carvacrol β-cyclodextrin inclusions and 1-methylcyclopropene-α-CD coated paper by water-free method for postharvest preservation of peach

Cao,

Su,

Luo

et al. 2024

Preprint

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Carvacrol essential oil has broad-spectrum antibacterial properties, but the essential oil is volatile and unstable for long term storage and using. In order to improve the relevant properties of carvacrol, in the present study, carvacrol was encapsulated with β-cyclodextrin (β-CD) using the saturated aqueous solution method and response surface analysis was carried out, which gave a high encapsulation rate (63.58%). The success encapsulation of carvacrol was confirmed by scanning electron microscopy, Fourier infrared spectroscopy, X-ray diffraction and thermogravimetric analysis. The release performance of the encapsulants was also tested at different temperature and humidity levels. In addition, Polyethylene glycol (PEG) composite carvacrol-inclusive fresh-keeping paper prepared by these anhydrous conditions showed high antibacterial activity against Streptomyces fructus Monilinia fructicola, the main pathogen of peaches. Also, PEG was used to form the film in the anhydrous condition with the inclusion compound and ethylene inhibitor 1-methylcyclopropene (1-MCP) to obtain the film coated paper, and its effect on postharvest preservation quality of peach was studied. The results showed that PEG + Carvacrol-β-CD + 1-MCP-α-CD inclusion complexes (ICs) effectively prolonged the storage time and improved the fruit quality and enzyme activity of peach. This study provides a solution for the preparation of controlled-release coated paper with essential oils and 1-MCP bioactives to extend the shelf life of fruits and vegetables.

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Section: Treatments and Experimental Designmentioning

confidence: 99%

Preparation of carvacrol β-cyclodextrin inclusions and 1-methylcyclopropene-α-CD coated paper by water-free method for postharvest preservation of peach

Cao,

Su,

Luo

et al. 2024

Preprint

Self Cite

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“…EOs can be encapsulated in nanoemulsions and micelles as well, increasing their solubility and controlling their release profiles. The inhibition of Penicillium digitatum by eugenol (EUG), carvacrol (CAR) and cinnamaldehyde (CA) encapsulated in oil‐in‐water nanoemulsions (Yang et al, 2021), and the control of Botrytis cinerea by cinnamon essential oil‐loaded poly(ethylene glycol)‐poly(ε‐caprolactone) (PEG‐PCL) micelles (CEO micelles) (Luo et al, 2022), and so on, reflected the control of disease by essential oils combined with nanotechnology to reduce spoilage and deterioration of fruit and vegetables. Moreover, the incorporation of inorganic oxide nanoparticles in the coating also has bacteriostatic properties.…”

Section: Research Progress Of Nanotechnology In Postharvest Fruit Pre...mentioning

confidence: 99%

Advances in loquat post‐harvest preservation and the application of nanotechnology for its active packaging

Su,

Luo,

Cao

et al. 2023

J Food Process Engineering

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The loquat fruit is liked by many people for its rich nutritional value. However, loquats do not tolerate storage during post‐harvest storage and transportation and are prone to spoilage, making their value significantly reduced. The physical, chemical, and biological preservation techniques for loquat are discussed in this work; nevertheless, the conventional preservation techniques have drawbacks, including high costs and a lot of residues. The article reviewed major uses of nanotechnology based on its properties, which are expected to make up for the shortcomings of conventional preservation methods through extending the post‐harvest storage period and improving the post‐harvest quality of fruits and vegetables with the removal of ethylene, antioxidants, and antimicrobials. The article concludes with a summary of the ways that nanotechnology is now helping to improve the quality of loquats after harvest and increase their shelf life. The development of nanotechnology‐related preservation technologies may be very beneficial for post‐harvest fruits and vegetables because of recent advancements in quality control methods and technologies. Nanotechnology is anticipated to become a state‐of‐the‐art substitute for post‐harvest fruit and vegetable storage and transportation.

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Natural active products in fruit postharvest preservation: A review

Sun,

Tao,

et al. 2024

Food Frontiers

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Abundantly available plants, animals, and microbes are excellent source of active substance to be used as fruit preservatives to delay postharvest fruit from decay, maintain good quality, and increase the shelf life. Although they are effective and free from toxicological risks, the use of the natural active products in agriculture is still limited due to the high cost of producing, complexity interaction in food matrix, and unacceptance of odor. This review focuses on employing naturally occurring bioactive compounds as an alternative to the synthetic preservatives used in fruit. For this purpose, natural compounds from abundantly available source, such as plants, animals, and microbes, are systematically described for their properties, mechanism of action, and applicability. Different postharvest handling of bioactive compounds and mechanism of their triggered/controlled release properties are discussed, especially with regard to challenge and future directions of these new strategy to preserve fruit in industry. This review offers a fundamental theory and technologies to develop the efficient and safe alternative strategies to synthetic fruits preservatives. Overall, the utilization of natural preservative techniques offers promising opportunities to maintain quality and extend shelf life of fruit, with potential applications in various industries such as vegetables, meat, and processed food.

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Preparation of Humidity-Responsive Cinnamon Essential Oil Nanomicelles and its Effect on Postharvest Quality of Strawberries

Cited by 12 publications

References 47 publications

Preparation of carvacrol β-cyclodextrin inclusions and 1-methylcyclopropene-α-CD coated paper by water-free method for postharvest preservation of peach

Preparation of carvacrol β-cyclodextrin inclusions and 1-methylcyclopropene-α-CD coated paper by water-free method for postharvest preservation of peach

Advances in loquat post‐harvest preservation and the application of nanotechnology for its active packaging

Natural active products in fruit postharvest preservation: A review

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