RESUMEN

Electrospun zein-based eugenol nanofibers (ZEnF) with diameters (148.19-631.52 nm) were fabricated. Thermal degradation was found as <15 % until 300 °C while the nanofiber diffraction pattern presented three main peaks among the 5o and 45o positions. ZEnF was not only evaluated as non-toxic to cells but also possessed anticancer characteristics revealing with the MCF-7 cell line at 800 µg/mL (reduction: 18.08 %) and 1600 µg/mL (reduction: 41.64 %). Allium tests revealed that ZEnF did not have any adverse impact on the health status (chromosomes-DNA) of exposed organisms. Following the nanofiber coating for chicken meat parts (thigh and breast), it was observed up to 1.25 log CFU/g limitation in total viable bacteria counts (p < 0.05). The sensory score (difference: 3.64 in 10 points scoring on the 6th day of the cold storage) and odor score of chicken meat samples were found to be as higher than control samples (p < 0.05).

Asunto(s)

Pollos , Eugenol , Carne , Nanofibras , Zeína , Animales , Zeína/química , Nanofibras/química , Carne/análisis , Humanos , Eugenol/química , Eugenol/farmacología , Células MCF-7 , Allium/química , Conservación de Alimentos

RESUMEN

Background: Polymeric denture materials can be susceptible to colonization by oral microorganisms. Zein-coated magnesium oxide nanoparticles (zMgO NPs) demonstrate antimicrobial activity. The aim of this study was to investigate the antimicrobial effect and adherence of different oral microorganisms on hybrid polymeric denture materials incorporated with zMgO NPs. Methods: Five types of polymeric denture materials were used. A total of 480 disc-shaped specimens were divided by material type (n=96/grp), then subdivided by zMgO NPs concentration: control with no nanoparticles and other groups with zMgO NPs concentrations of 0.3%, 0.5% and 1% by weight. Characterization of the polymeric denture materials incorporating zMgO NPs was done, and the antimicrobial activity of all groups was tested against four types of microorganisms: 1) Streptococcus mutans, 2) Staphylococcus aureus, 3) Enterococcus faecalis and 4) Candida albicans. The samples underwent an adherence test and an agar diffusion test. Experiments were done in triplicates. Results: The characterization of the hybrid samples revealed variation in the molecular composition, as well as a uniform distribution of the zMgO NPs in the polymeric denture materials. All hybrid polymeric denture materials groups induced a statistically significant antimicrobial activity, while the control groups showed the least antimicrobial activity. The agar diffusion test revealed no release of the zMgO NPs from the hybrid samples, indicating the NPs did not seep out of the matrix. Conclusion: The zMgO NPs were effective in reducing the adherence of the tested microorganisms and enhancing the antimicrobial activity of the polymeric denture materials. This antimicrobial effect with the polymeric dentures could aid in resisting microbial issues such as denture stomatitis.

Asunto(s)

Antiinfecciosos , Candida albicans , Staphylococcus aureus , Streptococcus mutans , Zeína , Zeína/química , Zeína/farmacología , Candida albicans/efectos de los fármacos , Streptococcus mutans/efectos de los fármacos , Staphylococcus aureus/efectos de los fármacos , Antiinfecciosos/farmacología , Antiinfecciosos/química , Óxido de Magnesio/química , Óxido de Magnesio/farmacología , Nanopartículas/química , Enterococcus faecalis/efectos de los fármacos , Pruebas de Sensibilidad Microbiana , Humanos , Materiales Dentales/farmacología , Materiales Dentales/química , Dentaduras/microbiología , Polímeros/química , Polímeros/farmacología

RESUMEN

Maize zein based nanoparticles (ZNPs) can have applications as food dispersion stabilizers. It has not been documented to what extent the used zein isolation method and conditions thereof impact the structure and functionality of nanoparticles (NPs) based thereupon. Here, zein extracted from maize flour on lab scale (LS-zein) was compared with a commercial zein powder (CS-zein). On a dry matter basis, CS-zein contained 96.5% protein, while LS-zein contained 74.5% protein, 12.7% lipid, 2.9% ash, and a residual fraction, likely starch remnants. SE-HPLC analysis showed that 27.8% of CS-zein protein occurred in an aggregated and insoluble form, while LS-zein mainly contained mono-/dimeric proteins but also approximately 30% hydrophilic peptides. These differences resulted in notably different behavior in the functionality of ZNPs based on CS- and LS-zein (CS-ZNPs and LS-ZNPs, respectively) produced via liquid antisolvent precipitation. CS-ZNPs had poor foaming properties regardless of the pH, in line with their low interfacial dilatational moduli (12.9-15.0 mN/m). The foaming properties of LS-ZNPs were notably better. The high LS-ZNP foam stability (FS) at pH 8.0 and 10.0 was attributed to electrostatic repulsive effects between interfaces of adjacent air bubbles due to the adsorption of peptides and to synergistic protein-lipid interaction effects at the air-water interface. The LS-ZNP FS at pH 4.0 was low despite a high interfacial dilatational modulus (52.6 mN/m). It is hypothesized that intact LS-ZNPs in the liquid thin films between gas bubbles negatively affect FS by a bridging de-wetting effect. Overall, it can be concluded that the (partial) co-isolation of lipids with zein may positively influence foaming properties of NPs based thereupon, while extensive zein purification as applied in industrial zein isolation leads to (partial) zein aggregation and overall low foaming capacity of the obtained CS-ZNPs.

Asunto(s)

Nanopartículas , Agua , Zea mays , Zeína , Zeína/química , Zea mays/química , Nanopartículas/química , Agua/química , Aire , Harina/análisis , Interacciones Hidrofóbicas e Hidrofílicas , Tamaño de la Partícula

RESUMEN

The low bioavailability of polyphenolic compounds due to poor solubility and stability is a major challenge. Encapsulation of polyphenols in zein-based composite nanoparticles can improve the water dispersion, stability, targeted delivery, and controlled release of polyphenols in the gastrointestinal tract. In this study, we investigated the fluorescence properties, bioactivity, and microstructural characteristics of polyphenols during digestion, revealing that zein nanoparticles protect polyphenols from gastric degradation and promote their sustained release in the small intestine. The effects of different ionic species and salt ion concentrations on the digestive properties of polyphenol complex delivery systems have also been explored. In addition, the formation of "protein corona" structures during digestion may affect bioavailability. These findings highlight the potential of nanoparticle formulations to improve polyphenol stability and absorption. The results of this study may provide new insights and references for the study of polyphenol bioavailability enhancement.

Asunto(s)

Disponibilidad Biológica , Curcumina , Nanopartículas , Zeína , Zeína/química , Nanopartículas/química , Curcumina/química , Curcumina/metabolismo , Humanos , Digestión , beta-Ciclodextrinas/química , Portadores de Fármacos/química , Solubilidad , Polifenoles/química , Polifenoles/metabolismo , Animales

RESUMEN

A novel pH-triggered bilayer film was composed of zein (Z), carboxymethylcellulose (CMC), Eudragit L100 (L100), and purple cabbage anthocyanin (PCA), followed by casting for monitoring pork freshness during storage at 4 °C and 25 °C. This bilayer film was employed to encapsulate anthocyanins, preventing anthocyanins oxidation and photodegradation. Additionally, under pH 6, this film ruptures and releases anthocyanins, inducing a sudden color change in the indicator film, significantly reducing errors in freshness indications. Notably, the ZCLP8% film had excellent stability and pH response properties. The performance of the ZCLP8% film in monitoring pork freshness was evaluated. When the concentration of pork TVB-N reached 15.59 mg/100 g (pH = 6.35), the bilayer film was ruptured, and the release rate of PCA was 85.52 %, which was a significant change in the color of the bilayer film compared with that at pH = 5. Therefore, this work addresses the limitation that anthocyanin-based intelligent films are subject to judgment errors when applied, opening new possibilities for food freshness differentiation monitoring.

Asunto(s)

Antocianinas , Brassica , Carboximetilcelulosa de Sodio , Zeína , Antocianinas/química , Antocianinas/análisis , Carboximetilcelulosa de Sodio/química , Concentración de Iones de Hidrógeno , Brassica/química , Animales , Porcinos , Zeína/química , Embalaje de Alimentos/métodos , Ácidos Polimetacrílicos/química , Carne de Cerdo/análisis , Color

RESUMEN

The encapsulation of essential oils (EOs) in protein-based biopolymeric matrices stabilized with surfactant ensures protection and physical stability of the EO against unfavorable environmental conditions. Accordingly, this study prepared zein nanoparticles loaded with eucalyptus essential oil (Z-EEO) and Litsea cubeba essential oil (Z-LEO), stable and with antifungal activity against Colletotrichum lindemuthianum, responsible for substantial damage to bean crops. The nanoparticles were prepared by nanoprecipitation with the aid of ultrasound treatment and characterized. The nanoparticles exhibited a hydrodynamic diameter close to 200 nm and PDI < 0.3 for 120 days, demonstrating the physical stability of the carrier system. Scanning electron microscopy and Transmission electron microscopy revealed that the nanoparticles were smooth and uniformly distributed spheres. Fourier-transform infrared spectroscopy showed interaction between zein and EOs through hydrogen bonding and hydrophobic interactions. Thermogravimetric analysis demonstrated the thermal stability of the nanoparticles compared to pure bioactive compounds. The nanoparticles exhibited a dose-dependent effect in inhibiting the fungus in in vitro testing, with Z-EEO standing out by inhibiting 70.0 % of the mycelial growth of C. lindemuthianum. Therefore, the results showed that zein has great potential to encapsulate hydrophobic compounds, improving the applicability of the bioactive compound as a biofungicide, providing protection for the EO.

Asunto(s)

Antifúngicos , Eucalyptus , Litsea , Nanopartículas , Aceites Volátiles , Zeína , Zeína/química , Antifúngicos/farmacología , Antifúngicos/química , Aceites Volátiles/química , Aceites Volátiles/farmacología , Eucalyptus/química , Nanopartículas/química , Litsea/química , Colletotrichum/efectos de los fármacos , Espectroscopía Infrarroja por Transformada de Fourier , Estabilidad de Medicamentos

RESUMEN

Three nanoparticles were fabricated for the co-delivery of quercetin and resveratrol. Nanoparticles consisted of a zein and carboxymethyl cellulose assembled using antisolvent precipitation/layer-by-layer deposition method. Nanoparticles contained quercetin in the core and resveratrol in the shell, resveratrol in the core and quercetin in the shell or both quercetin and resveratrol in the core. The particle sizes of nanoparticles were 280.4, 214.8, and 181.8 nm, respectively. Zeta-potential was about -50 mV and PDI was about 0.3. The different positions of polyphenol distribution nanoparticles could reduce the competition between the two polyphenols, the encapsulation rate, loading rate and storage stability reached up to 91.7 %, 5.37 % and 97.1 %, respectively. FT-IR showed that hydrophobic and electrostatic interactions were the main driving forces of nanoparticle assembly. XRD showed that two polyphenols were successfully encapsulated in nanoparticles. TGA showed that distributing the nanoparticles in different layers would enhance thermal stability. TEM and SEM showed that polysaccharides attached to the surface of nanoparticles formed a core-shell structure with uniform particle size. All three nanoparticles could release two polyphenols slowly in simulated gastrointestinal digestion, Korsmeyer-Peppas was the most suitable kinetic release model. Therefore, biopolymer-based nanocarriers can be created to enhance the loading, stability, and bioaccessibility of co-encapsulated nutraceuticals.

Asunto(s)

Carboximetilcelulosa de Sodio , Nanopartículas , Tamaño de la Partícula , Quercetina , Resveratrol , Zeína , Zeína/química , Resveratrol/química , Quercetina/química , Carboximetilcelulosa de Sodio/química , Nanopartículas/química , Portadores de Fármacos/química , Liberación de Fármacos , Cinética , Composición de Medicamentos , Espectroscopía Infrarroja por Transformada de Fourier

RESUMEN

Chilled pork retains most of its nutrients but is prone to deterioration during the production-to-consumption process. To address this issue this study aimed to develop zein-Arabic gum composite nanoparticles loaded with oregano essential oil (ZAG-OEO) and incorporate them into sodium alginate films to enhance the freshness and shelf life of chilled pork. Sodium alginate, known for its excellent film-forming properties, was selected as the matrix to prepare ZAG-OEO-containing sodium alginate films (SA-ZAG-OEO). The results revealed that the tensile strength and elongation at break of the prepared films were 47.73 ± 2.15 MPa and 6.27 ± 0.21 %, respectively, at a 2.5 % nanoparticle concentration. The water contact angle of the films incorporating nanoparticles reached 81.5 ± 1.95°. The incorporation of nanoparticles enhanced the thermal stability and antibacterial activity of the films. The prepared films were utilized for the storage of chilled pork, and the quality changes were analyzed. The results demonstrate that SA-ZAG-OEO films inhibit microbial growth and lipid oxidation, thereby delaying pork spoilage. This study offers new insights into extending the shelf life of chilled pork and developing advanced meat preservation methods for the future development of the meat industry.

Asunto(s)

Alginatos , Embalaje de Alimentos , Goma Arábiga , Nanopartículas , Aceites Volátiles , Origanum , Zeína , Alginatos/química , Aceites Volátiles/química , Aceites Volátiles/farmacología , Embalaje de Alimentos/métodos , Nanopartículas/química , Origanum/química , Zeína/química , Animales , Goma Arábiga/química , Conservación de Alimentos/métodos , Porcinos , Antibacterianos/farmacología , Antibacterianos/química , Resistencia a la Tracción

RESUMEN

In this study, composite essential oil Pickering emulsion stabilized with zein-gum arabic (GA) nanoparticles (ZGCEO) was prepared to improve the characteristics of guar gum (GG) films. ZGCEO exhibited commendable stability and compatibility with GG, while leading to a noticeable improvement in the light barrier (from 3.98 A mm-1 to 17.09 A mm-1) and water vapor barrier characteristics of GG films, concomitantly mitigating their hydrophilic nature, with decreasing moisture content (from 17.70 % to 10.50 %), water solubility (from 84.41 % to 71.79 %), water vapor permeability (from 5.64 × 10-11 g (m s Pa)-1 to 4.97 × 10-11 g (m s Pa)-1), and an increasing water contact angle (from 69.8° to 94.2°). The addition of 2 % ZGCEO yielded a notable increase in the tensile strength of the GG-ZGCEO films, but the elongation at break decreased with increasing ZGCEO concentration. Moreover, the incorporated ZGCEO demonstrated outstanding antioxidant and antimicrobial characteristics, featuring a slow-release behavior of essential oil. The GG-ZGCEO coating also showed an excellent preservation effect in pork and "Huangguan" pears during storage. Collectively, we substantiated the efficacy of ZGCEO in augmenting the functional attributes of GG films, thereby establishing their potential utility as antimicrobial packaging materials conducive to food preservation.

Asunto(s)

Emulsiones , Conservación de Alimentos , Galactanos , Goma Arábiga , Mananos , Nanopartículas , Aceites Volátiles , Gomas de Plantas , Zeína , Gomas de Plantas/química , Galactanos/química , Mananos/química , Aceites Volátiles/química , Aceites Volátiles/farmacología , Goma Arábiga/química , Zeína/química , Conservación de Alimentos/métodos , Emulsiones/química , Nanopartículas/química , Antiinfecciosos/química , Antiinfecciosos/farmacología , Permeabilidad , Embalaje de Alimentos/métodos , Vapor , Antioxidantes/química , Antioxidantes/farmacología , Resistencia a la Tracción , Solubilidad

RESUMEN

Vitamin E is a fat-soluble vitamin with several forms. Among these, α-tocopherol (TOC) is preferentially absorbed and accumulated in humans. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. It is an organic chemical compound that undergoes degradation upon irradiation with UV light. To protect this bioactive chemical compound from UV light degradation, encapsulation was carried out using zein as a shell material. Due to the unique phase diagram of TOC in aqueous ethanol, the encapsulation efficiency was >99%. The size of encapsulated particles was ~300 nm or smaller, and the thickness of the shell wall was ~30 nm. The presented procedure offers the most simple and efficient encapsulation process that yields edible products. The investigation of the irradiation effect of UV on TOC revealed that the encapsulation effectively blocks UV light and prevents TOC from being degraded. The presented procedure offers an instantaneous and highly efficient encapsulation process, which yields edible products.

Asunto(s)

Nanopartículas , Rayos Ultravioleta , Zeína , alfa-Tocoferol , Zeína/química , alfa-Tocoferol/química , Nanopartículas/química , Tamaño de la Partícula , Antioxidantes/química , Antioxidantes/farmacología , Humanos

RESUMEN

In this research, 3D-printed antifungal buccal films (BFs) were manufactured as a potential alternative to commercially available antifungal oral gels addressing key considerations such as ease of manufacturing, convenience of administration, enhanced drug efficacy and suitability of paediatric patients. The fabrication process involved the use of a semi-solid extrusion method to create BFs from zein-Poly-Vinyl-Pyrrolidone (zein-PVP) polymer blend, which served as a carrier for drug (miconazole) and taste enhancers. After manufacturing, it was determined that the disintegration time for all films was less than 10 min. However, these films are designed to adhere to buccal tissue, ensuring sustained drug release. Approximately 80% of the miconazole was released gradually over 2 h from the zein/PVP matrix of the 3D printed films. Moreover, a detailed physicochemical characterization including spectroscopic and thermal methods was conducted to assess solid state and thermal stability of film constituents. Mucoadhesive properties and mechanical evaluation were also studied, while permeability studies revealed the extent to which film-loaded miconazole permeates through buccal tissue compared to commercially available oral gel formulation. Histological evaluation of the treated tissues was followed. Furthermore, in vitro antifungal activity was assessed for the developed films and the commercial oral gel. Finally, films underwent a two-month drug stability test to ascertain the suitability of the BFs for clinical application. The results demonstrate that 3D-printed films are a promising alternative for local administration of miconazole in the oral cavity.

Asunto(s)

Antifúngicos , Candidiasis Bucal , Liberación de Fármacos , Miconazol , Impresión Tridimensional , Miconazol/administración & dosificación , Miconazol/química , Miconazol/farmacocinética , Antifúngicos/administración & dosificación , Antifúngicos/química , Antifúngicos/farmacocinética , Administración Bucal , Candidiasis Bucal/tratamiento farmacológico , Humanos , Zeína/química , Mucosa Bucal/metabolismo , Mucosa Bucal/microbiología , Povidona/química , Permeabilidad , Sistemas de Liberación de Medicamentos/métodos , Animales , Química Farmacéutica/métodos , Niño

RESUMEN

Zein nanoparticle (ZNP) is at the forefront of research on Pickering emulsions, valued for its self-assembling and surfactant-free nature. Nevertheless, its emulsion stability is undermined by inadequate amphiphilicity. Colloidal lignin particle (CLP), characterized by its antithetical charge and amphiphilic nature, appears the promising for augmenting the stability of ZNP-based emulsion. This study meticulously investigated the impact of CLP on the colloidal properties and emulsifying performance of ZNP. The results revealed that electrostatic interactions between ZNP and CLP significantly mitigated the charge of ZNP and improved its hydrophilic/lipophilic balance. Under optimized conditions (1.0 wt% particle concentration, pH 4.0, 50% oil content), CLP notably reduced droplet sizes (41-225 µm) and enhanced the stability of ZNP-based Pickering emulsion, particularly at ZNP/CLP ratios of 6:4 and 5:5. In nature, CLP improved the stability ZNP-based Pickering emulsions via increased interfacial adsorption, enhanced steric hindrance, and reinforced viscous structure.

Asunto(s)

Coloides , Emulsiones , Lignina , Nanopartículas , Tamaño de la Partícula , Zeína , Zeína/química , Emulsiones/química , Nanopartículas/química , Lignina/química , Coloides/química , Interacciones Hidrofóbicas e Hidrofílicas

RESUMEN

Tanshinone compounds, natural antioxidants found in the roots of Salvia subg Perovskia plants, offer various health benefits and can serve as natural food additives, replacing synthetic antioxidants. In this study, the nanoparticles were created using the antisolvent method, which were then evaluated for their antioxidant and antibacterial properties, as well as their ability to release tanshinone and withstand environmental stress. The results of the study demonstrated a significant improvement in the antioxidant capabilities of tanshinone with the nanoparticle coating. The T/Z/P NPs exhibited enhanced tanshinone release under simulated gastrointestinal conditions compared to T/Z nanoparticles. These nanoparticles displayed remarkable stability against fluctuations in environmental pH and thermal conditions. The study also revealed that the critical flocculation concentration of the system was 0.5 M of salt. Furthermore, the T/Z/P NPs showed good stability during storage at 4°C for 30 days, making them an excellent candidate for use in various food products.

Asunto(s)

Abietanos , Antioxidantes , Nanopartículas , Pectinas , Zeína , Abietanos/química , Abietanos/farmacología , Antioxidantes/química , Antioxidantes/farmacología , Nanopartículas/química , Pectinas/química , Zeína/química , Preparaciones de Acción Retardada/química , Preparaciones de Acción Retardada/farmacología , Estabilidad de Medicamentos , Concentración de Iones de Hidrógeno , Antibacterianos/química , Antibacterianos/farmacología , Extractos Vegetales/química , Extractos Vegetales/farmacología , Composición de Medicamentos

RESUMEN

Biomass-based adhesives are gaining attention as environmentally friendly alternatives to toxic petroleum-based adhesives. However, biomass-based adhesives exhibit poor adhesive properties and are highly susceptible to failure in humid environments. In this study, a zein-based adhesive with high adhesive strength and good water resistance was prepared by optimizing the solvent composition and adding tannic acid. Adding 10 wt% acetic acid to an aqueous ethanol solvent increased the shear strength by 45.4 % to 3.09 MPa. Moreover, the addition of 6 wt% tannic acid improved the shear strength of the zein-based adhesive in humid environments from 0.63 to 1.58 MPa. The tannic acid-reinforced zein-based adhesive exhibited good adhesive strength in both humid and dry environments, which was maintained for 30 days on glass, and could be applied to a wide range of substrates. Moreover, the adhesive showed an antioxidant activity >94 %, excellent thermal stability, biocompatibility, and antibacterial effect. Therefore, this adhesive has great application prospects in medical, packaging, and other fields.

Asunto(s)

Adhesivos , Taninos , Zeína , Zeína/química , Adhesivos/química , Taninos/química , Antioxidantes/química , Antioxidantes/farmacología , Resistencia al Corte , Antibacterianos/química , Antibacterianos/farmacología , Materiales Biocompatibles/química , Materiales Biocompatibles/farmacología , Animales , Agua/química , Solventes/química

RESUMEN

HYPOTHESIS: Poor storage stability and oxidative deterioration are the common drawbacks of edible oils rich in polyunsaturated fatty acids (PUFAs). We hypothesized that the natural zein/tannic acid self-assembly nanoparticles (ZT NPs) could be employed as stabilizers to anchor at the oil-water interface, thus constructing Pickering emulsion gel (PKEG) system for three types of PUFA-rich oils, soybean oil (SO), fish oil (FO) and cod liver oil (CLO), to improve the storage and oxidation stability. EXPERIMENTS: ZT NPs were prepared by the anti-solvent coprecipitation method, and the three-phase contact angle, FT-IR, and XRD were mainly characterized. To observe the shell-core structure and oil-water interface details of SO/FO/CLO PKEGs by confocal laser scanning microscope and cryo-scanning electron microscope. Accelerated oxidation of FO was performed to assess the protective effect of PKEG on lipids. FINDINGS: The SO, FO, and CLO PKEGs stabilized by 2 % ZT NPs, with oil fraction (φ = 0.5-0.6), were obtained. PKEGs show high viscoelasticity, clear shell-core structure spatial network structure, and ideal storage stability. Under accelerated oxidation, the degree of oxidative rancidity of FO PKEG was obviously lower than that of free FO. Overall, this work opens up new possibilities for using natural PKEG to prevent oxidative deterioration and prolong the shelf-life of PUFA-rich oils.

Asunto(s)

Emulsiones , Ácidos Grasos Insaturados , Nanopartículas , Oxidación-Reducción , Zeína , Nanopartículas/química , Emulsiones/química , Zeína/química , Ácidos Grasos Insaturados/química , Geles/química , Tamaño de la Partícula , Aceites de Pescado/química , Propiedades de Superficie , Aceite de Soja/química , Almacenamiento de Alimentos , Polifenoles

RESUMEN

Active packaging can efficiently enhance the shelf life of food, realizing the encapsulation and effective release of antibacterial agents and antioxidants. Zein is a natural protein derived from corn, widely used in food packaging. In this work, zein-based nanofiber membranes (NFMs) with beaded structures for food packaging were fabricated in batch using a self-made free surface electrospinning. The characteristics of NFMs were investigated in terms of their morphologies, structures and properties. The results illustrated that the antioxidant activity of NFMs was significantly improved after adding licorice extracts. Moreover, after adding the eugenol to the zein/licorice extract NFMs, zein/licorice extract/eugenol (ZLE) NFM had outstanding antibacterial activities against Staphylococcus aureus and Escherichia coli, which effectively prolonged the shelf-life of the grapes when it was used to package grapes. It proved that ZLE NFM had great potential in food packaging applications.

Asunto(s)

Antibacterianos , Antioxidantes , Escherichia coli , Embalaje de Alimentos , Nanofibras , Staphylococcus aureus , Zeína , Zeína/química , Embalaje de Alimentos/métodos , Nanofibras/química , Staphylococcus aureus/efectos de los fármacos , Antibacterianos/farmacología , Antibacterianos/química , Escherichia coli/efectos de los fármacos , Antioxidantes/farmacología , Antioxidantes/química , Membranas Artificiales , Extractos Vegetales/química , Extractos Vegetales/farmacología , Eugenol/química , Eugenol/farmacología

RESUMEN

Zein-based nanofibers (NFs) functionalized with nisin (NS), reinforced with montmorillonite nanoclay (nMMT) were fabricated by uniaxial electrospinning (ES) for the first time to preserve yellow peach. Spinnability/viscosity/conductivity optimizations generated porous (95.09%), bead-free, ultrathin (119 nm) NFs of low hydrophobicity (26.05°). Glutaraldehyde (GTA) crosslinking fostered positive outcomes of tensile strength (1.23 MPa), elongation (5.0%), hydrophobicity (99.46°), surface area (201.38 m2.g-1), pore size (2.88 nm), thermal stability (Tmax = 342 °C), antioxidant/cytotoxic activities in optimized NFs that released NS sustainably according to Korsmeyer-Peppas model indicating a Fickian diffusion mechanism with R2 = 0.9587. The novel NFs inhibited growth of Listeria monocytogenes/aerobic mesophilic populations in peach after 4 days of abusive storage, evincing their robustness in food contact applications. Simultaneously, quality parameters (moisture/texture/browning/total soluble solids/pH) and peach physical appearance were maintained for up to 8 days, endorsing the practical value of zein-based NFs as a non-thermal postharvest intervention for prolonging fruits storage life.

Asunto(s)

Embalaje de Alimentos , Listeria monocytogenes , Nanofibras , Nisina , Prunus persica , Zeína , Zeína/química , Listeria monocytogenes/efectos de los fármacos , Listeria monocytogenes/crecimiento & desarrollo , Nanofibras/química , Nisina/química , Nisina/farmacología , Embalaje de Alimentos/instrumentación , Prunus persica/química , Prunus persica/microbiología , Antibacterianos/farmacología , Antibacterianos/química , Conservación de Alimentos/métodos , Conservación de Alimentos/instrumentación

RESUMEN

Pickering emulsions have attracted much attention as a novel emulsifying technology. This research to explore Zein-Citrus pectin nanoparticles stabilized cinnamon essential oil (CEO) Pickering emulsion (ZCCPEs) for constructing Pickering emulsion edible film (PEF). Unlike traditional research, which focuses on antibacterial and antioxidant activities, our research examined the physical properties of PEF, specifically changes in wettability. The results show that PEF has better transparency and tensile strength than the pectin alone direct emulsion film (PAEF), and the spatial distribution of Pickering emulsion droplets gives different wettability on both sides of PEF. The partially hydrophobic upside has important application value in food packaging. At the same time, the PEF is biodegradable and environmentally non-polluting. The edible film loaded with essential oils, developed based on the Pickering stabilization mechanism in this study, possesses several desirable characteristics for potential used as bioactive packaging films in food applications.

Asunto(s)

Cinnamomum zeylanicum , Emulsiones , Aceites Volátiles , Pectinas , Humectabilidad , Zeína , Pectinas/química , Aceites Volátiles/química , Aceites Volátiles/farmacología , Emulsiones/química , Cinnamomum zeylanicum/química , Zeína/química , Embalaje de Alimentos/métodos , Películas Comestibles , Resistencia a la Tracción , Interacciones Hidrofóbicas e Hidrofílicas , Nanopartículas/química

RESUMEN

The mechanical, barrier properties, and water resistance of packaging materials are crucial for the preservation of fruits and vegetables. In this study, zein was incorporated as a hydrophobic substance into the konjac glucomannan (KGM)/curdlan (KC) system. The KC/zein (KCZ) showed good compatibility with the zein aggregates uniformly distributed in the network formed by an entanglement of KGM and curdlan micelles based on hydrogen bonds. The presence of zein inhibited the extension of the KC entangled structure and enhanced the solid-like behavior. The high content of zein (>6 %) increased zein aggregation and negatively affected the structure and properties of KCZ. The zein addition significantly improved the water vapor permeability, tensile strength, and elongation at break. The hydrophobicity of the KCZ films was significantly enhanced, accompanied by the water contact angle increasing from 81° to 112°, and the moisture content, swelling, and soluble solid loss ratio decreasing apparently. The K56C40Z4 coating exhibited an excellent preservation effect to inhibit the respiration of cherry tomatoes, significantly reducing the water loss and firmness decline and maintaining the appearance, total solid, total acid, and ascorbic acid content. This work provided a strategy to fabricate hydrophobic packaging for the preservation of fruits and vegetables.

Asunto(s)

Embalaje de Alimentos , Mananos , Permeabilidad , Solanum lycopersicum , Agua , Zeína , beta-Glucanos , Mananos/química , Mananos/farmacología , Solanum lycopersicum/química , Zeína/química , Agua/química , beta-Glucanos/química , beta-Glucanos/farmacología , Embalaje de Alimentos/métodos , Interacciones Hidrofóbicas e Hidrofílicas , Conservación de Alimentos/métodos , Vapor , Fenómenos Mecánicos , Resistencia a la Tracción

RESUMEN

Acrylamide, a Maillard reaction product, formed in fried food poses a serious concern to food safety due to its neurotoxic and carcinogenic nature. A "Green Approach" using L-Asparaginase enzyme from GRAS-status bacteria synergized with hydrocolloid protective coating could be effective in inhibiting acrylamide formation. To fill this void, the present study reports a new variant of type-II L-asparaginase (AsnLb) from Levilactobacillus brevis NKN55, a food-grade bacterium isolated using a unique metabolite profiling approach. The recombinant AsnLb enzyme was characterized to study acrylamide inhibition ability and showed excellent specificity towards L-asparagine (157.2 U/mg) with Km, Vmax of 0.833 mM, 4.12 mM/min respectively. Pretreatment of potato slices with AsnLb (60 IU/mL) followed by zein-pectin nanocomplex led to >70% reduction of acrylamide formation suggesting synergistic effect of this dual component system. The developed strategy can be employed as a sustainable treatment method by food industries for alleviating acrylamide formation and associated health hazard in fried foods.

Asunto(s)

Acrilamida , Asparaginasa , Coloides , Pectinas , Zeína , Asparaginasa/química , Asparaginasa/metabolismo , Acrilamida/química , Pectinas/química , Zeína/química , Coloides/química , Solanum tuberosum/química , Culinaria