Sustained release of gaseous chlorine dioxide from alpha-cyclodextrin: An innovative method for strawberry preservation

文献类型： 外文期刊

第一作者： Chen, Linyan

作者： Chen, Linyan;Jing, Haohan;Cao, Yuantong;Liu, Yao;Zhong, Tian;Dong, Yuhe;Wu, Tong;Zhu, Wanying;Dai, Fanwei;Chen, Minhui;Liu, Yao;He, Nan;Huang, Ran;Huang, Ran;Huang, Ran

作者机构：

关键词： Gaseous chlorine dioxide; Cyclodextrin inclusion; Antifungal; Nanoencapsulation; Sustained release; Food 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 473 卷

页码：

收录情况： SCI

摘要： The traditional method of generating chlorine dioxide (ClO2) involves reacting sodium chlorite with acid on-site, posing high safety risks of concentrated ClO2. This study encapsulates ClO2 molecules directly in alpha-cyclodextrin (alpha-CD) to form inclusion complexes (ClO2@alpha-CD). This approach enables stable storage and safe handling of gaseous ClO2, while its sustained-release property also provides long-term microbial inhibition. Fumigation with 0.25 g of ClO2@alpha-CD completely inhibited Aspergillus niger growth on potato dextrose agar (PDA). A 0.5 g dose reduced the 6-day decay incidence of A. niger-inoculated strawberries from 91.67 % (control) to 5.00 % and the severity from 58.75 % (control) to 1.25 %. In commercial storage simulations, 5 g of ClO2@alpha-CD reduced the natural incidence from 53.33 % (control) to 26.67 %, while preserving the weight, color, firmness, and total soluble solids (TSS)/titratable acidity (TA) ratio of strawberries. These findings suggest that ClO2@alpha-CD is a viable approach for controlling postharvest diseases and prolonging fruit shelf-life.

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