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Improved characterization of nanofibers from bacterial cellulose and its potential application in fresh-cut apples.
Zhai, Xichuan; Lin, Dehui; Li, Wenwen; Yang, Xingbin.
Afiliación
  • Zhai X; Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
  • Lin D; Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China. Electronic ad
  • Li W; Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
  • Yang X; Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China. Electronic ad
Int J Biol Macromol ; 149: 178-186, 2020 Apr 15.
Article en En | MEDLINE | ID: mdl-31982531
The present research aimed to study the nanofibers from bacterial cellulose (BC) by HCl hydrolysis and explore its new potential application in fresh-cut apples. Bacterial cellulose nanofibers (BCNs) showed low and more homogeneity particle size, as well as higher zeta potential and transparency in comparison with BC, which was confirmed by morphological analysis. Physical properties analysis showed that BCNs was more excellent semi-crystalline polymer with higher thermal stability as compared with BC. Rheological results displayed that BCNs suspensions presented a shear thinning behaviour with higher apparent viscosity, storage (G') and loss (G'') moduli at the same concentration in comparison with BC. Furthermore, BCNs suspensions were more stable than BC suspensions under storage condition of 4 °C. Additionally, 2% (wt%) of BCNs suspensions were coated on fresh-cut apples. Results showed that the samples coated with BCNs suspension displayed more excellent properties of keeping fresh-cut apples as compared with that coated with BC suspensions, including delaying weight loss, improving firmness and soluble solids content, reducing browning index and titratable acidity. Therefore, the low cost and high biocompatibility of BCNs can be used as new coatings for fresh-cut apples and have great potential to coat fresh-cut fruits and vegetables in food industry.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Celulosa / Acetobacteraceae / Malus / Nanofibras / Conservación de Alimentos / Frutas Idioma: En Revista: Int J Biol Macromol Año: 2020 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Celulosa / Acetobacteraceae / Malus / Nanofibras / Conservación de Alimentos / Frutas Idioma: En Revista: Int J Biol Macromol Año: 2020 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos