Antioxidant and antimicrobial sodium alginate/sodium carboxymethyl cellulose films loaded with self-assembled hesperidin nanorods for fruits preservation
文献类型： 外文期刊
作者： Gao, Zexin 1 ; Xie, Shuting 1 ; Chang, Li 1 ; Tang, Huijuan 1 ; Sun, Zhimin 1 ; Deng, Yong 1 ; Hu, Yinqi 3 ; Xu, Ying 1 ; Luan, Mingbao 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Bast Fiber Crop, Changsha 410000, Peoples R China
2.Hunan Univ, Coll Biol, Changsha 410000, Peoples R China
3.Changsha Longhai Biotechnol Ltd Co, Changsha 410000, Peoples R China
4.Chinese Acad Agr Sci, Natl Nanfan Res Inst, Sanya 572000, Peoples R China
5.Natl Ctr Technol Innovat Comprehens Utilizat Salin, Dongying 257000, Peoples R China
关键词： Self-assembly; Hesperidin nanorods; Antimicrobial; Antioxidant; Fruit preservation
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 474 卷
页码：
收录情况： SCI
摘要： To develop green food packaging films, we prepared carrier-free hesperidin (HSD) nanoparticles by self-assembly technique and loaded them into Sodium Alginate (SA) and Sodium Carboxymethyl Cellulose (CMC) matrices to obtain the composite film. SEM and TEM imaging revealed that these nanoparticles exhibited a rod-like structure (hesperidin nanorods, HSD NRs). Compared to HSD, the water solubility and biological activity of HSD NRs were significantly higher. When HSD NRs were loaded into the SA/CMC film, the antibacterial ratios against S. aureus and E. coli were 91.20 % and 78.02 %, respectively. Moreover, the composite film showed good antioxidant activity against DPPH+, ABTS+, and Fe3+. The addition of HSD NRs significantly improved the film's barrier properties and mechanical strength. Therefore, the SA/CMC-HSD NRs film was more effective than the traditional polyethylene (PE) film in extending the shelf life. These results indicate that the SA/CMC-HSD NRs film holds great potential for fruit preservation.
- 相关文献
作者其他论文 更多>>
-
Unraveling dual fusion mechanisms in BmNPV GP64: critical roles of CARC motifs and signal peptide retention
作者：Sun, Luping;Xu, Ying;Chen, Kai;Nan, Wenbin;Wang, Meixian;Zhang, Yiling;Hao, Bifang;Huang, Jinshan;Wang, Meixian;Zhang, Yiling;Hao, Bifang;Huang, Jinshan
关键词：BmNPV; GP64; baculovirus; CARC; membrane fusion; signal peptide
-
Insights into the structural alterations of different pectin fractions and their impact on enzymatic browning during apple pulp processing
作者：Wang, Wenyue;Hu, Jiaxing;Xu, Ying;Li, Xuan;Bi, Jinfeng
关键词：Apple processing; Pectin structure; CaCl2 pretreatment; Enzymatic browning
-
Prodigiosin Loaded SN-PB@PG NPs-Based Multimodal Therapy for the Healing of Bacterial Infected Chronic Wounds
作者：Wu, Zhou;Xu, Pengxiang;Liu, Liuying;Tong, Aidi;Tong, Chunyi;Liu, Bin;Chang, Li;Li, Changling;Li, Yilong
关键词：antimicrobial; infected wound; nitric oxide; prodigiosin; skin flap model
-
The degree of esterification influences the bioactivity of pectic polysaccharides isolated from Lithocarpus litseifolius
作者：Huang, Yu-Jing;Feng, Jing;Li, Jie;Hu, Yi-Chen;Zou, Liang;Wu, Ding-Tao;Deng, Yong;Zhang, Jian-Yong;Li, Jie;Liu, Hong-Yan;Liang, Qing;Zou, Liang
关键词：Sweet tea; Pectic polysaccharide; Esterified degree; Biological function; Microbial fermentation characteristic
-
Conservative mechanism through various rapeseed (Brassica napus L.) varieties respond to heavy metal (Cadmium, Lead, Arsenic) stress
作者：Li, Lingyu;Gan, Qingqin;Xiao, Gang;Zhang, Zhenqian;Fan, Zhanhuang;Luan, Mingbao;Zhu, Rilong
关键词：rapeseed; heavy metal; peroxidase; ABC transporters; WH23
-
Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products
作者：Xu, Ying;Zhang, Ruishu;Wang, Kangyu;Chisoro, Prince;Huang, Feng;Zhang, Chunhui;Huang, Feng;Zhang, Chunhui;Wang, Jing
关键词：Wheat starch; Carboxymethyl cellulose; Deep-fried battered products; Viscoelasticity; Intermolecular interactions
-
Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time
作者：Xu, Ying;Wang, Linzhe;Yang, Ping;Wang, Jingfan;Wang, Tianze;Wei, Wensong;Zhang, Chunhui;Wang, Jingfan;Zhang, Hongru;Zhang, Zhenfang
关键词：Stir-fried meat slices; Volatile compounds; Moisture diffusion; Water activity; Thermal reaction rate; Gas chromatography-ion mobility; spectrometry
