pH-driven formation of soy protein isolate-thymol nanoparticles for improved the shelf life of fresh-cut lettuce

文献类型： 外文期刊

第一作者： Liu, Lingling

作者： Liu, Lingling;Jin, Linxuan;Yang, Suhua;Ban, Zhaojun;Huang, Juan;Li, Houxue;Chen, Cunkun;Farouk, Amr;Liang, Hao;Liang, Hao;Ban, Zhaojun

作者机构：

关键词： Soy protein isolate; Thymol; pH -driven method

期刊名称：FOOD CONTROL （ 影响因子：6.0； 五年影响因子：5.8 ）

ISSN： 0956-7135

年卷期： 2024 年 160 卷

页码：

收录情况： SCI

摘要： Plant essential oils as natural preservatives are attracting attention for their non-toxic and antibacterial properties, and are gradually being used in food preservation. In this study, thymol was encapsulated in Soy protein isolate (SPI) via pH-driven method to construct a convenient, efficient and safe thymol delivery system without the need of adding other substances. The loading efficiency of thymol in complexes formed in 10 mg/mL SPI and 6 mg/mL thymol was 37.3 %, and the particles were spherical with a z-average diameter less than 120 nm. Results of antibacterial activity showed that SPI-thymol nanoparticles effectively inhibited growth of Escherichia coli and Bacillus subtilis. Applying on fresh-cut lettuce, the nanoparticles also reduced weight loss, retain ascorbic acid and chlorophyll contents during shelf-life. Additionally, SPI-thymol nanoparticles effectively inhibited growth of bacteria, mold, and yeast during storage. The sensory evaluation results indicated that the nanoparticles had a satisfactory impact on the sensory characteristics of lettuce. These results illustrated that SPIthymol nanoparticles are a simple and promising composite transportation system and have the potential to be applied to the preservation of postharvest fruits and vegetables.

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