文献类型： 外文期刊

作者： Khan, Asif Ali ¹ ; Ullah, Muhammad Wajid ² ; Qayum, Abdul ¹ ; Khalifa, Ibrahim ¹ ; Ul-Islam, Mazhar ⁴ ; Bacha, Syed Asim Shah ¹ ; Zeb, Umar ¹ ; Yao, Fang-Jie ⁵ ; Alharbi, Sulaiman Ali ⁶ ; Shrahili, Mansour ⁷ ; Yang, Yan ⁸ ; Jia, Wei ⁸ ; Li, Wen ⁸ ; Cui, Feng-Jie ¹ ;

作者机构： 1.Jiangsu Univ, Sch Food Sci & Biol Engn, Zhenjiang 212013, Peoples R China

2.Nanjing Forestry Univ, Coll Light Ind & Food Engn, Dept Pulp & Paper Engn, Nanjing 210037, Peoples R China

3.Benha Univ, Fac Agr, Food Technol Dept, Moshtohor 13736, Egypt

4.Dhofar Univ, Dept Chem Engn, Salalah 211, Oman

5.Jilin Agr Univ, Int Cooperat Res Ctr China New Germplasm Breeding, Changchun 130118, Peoples R China

6.King Saud Univ, Coll Sci, Dept Bot & Microbiol, POB 2455, Riyadh 11451, Saudi Arabia

7.King Saud Univ, Coll Sci, Dept Stat & Operat Res, POB 2455, Riyadh 11451, Saudi Arabia

8.Shanghai Acad Agr Sci, Natl Engn Res Ctr Edible Fungi, Shanghai 201403, Peoples R China

关键词： Bioactive nanoemulsion; Polysaccharide films; Ultrasound treatment; Antibacterial activity; Shelf life extension; Mushroom preservation

期刊名称：FOOD PACKAGING AND SHELF LIFE （ 影响因子：10.6； 五年影响因子：9.8 ）

ISSN： 2214-2894

年卷期： 2024 年 46 卷

页码：

收录情况： SCI

摘要： This study aimed to develop bioactive nanoemulsion (NE)-impregnated polysaccharide films to extend the shelf life of mushrooms. A stable and well-dispersed NE was prepared using 5 wt% soy protein (SP) and 10% (v/v) lavender essential oil (LEO) through 10 min of ultrasound treatment, resulting in a droplet size of 152.3 nm, a polydispersity index (PDI) of 0.17, and a zeta -potential of -43.4 mV. Two types of films were prepared by incorporating 5% and 10 % (v/v) SP/LEO NE into a curdlan (CD) and chitosan (CS) composite matrix, forming CD-CSNE1 and CD-CS-NE2 films, respectively. The CD-CS-NE2 films possessed the highest tensile strength (14.5 MPa) and elongation at break (140 %). FTIR and molecular docking studies confirmed strong intermolecular interactions between the CD, CS, and NE components. The antibacterial activity of the NE-impregnated CD-CS films was significantly enhanced, with inhibition zones of 22 mm and 26 mm for Escherichia coli and Staphylococcus aureus, respectively, in the CD-CS-NE2 film. Growth curve and colony-forming unit (CFU) analyses further supported the superior antibacterial performance of the CD-CS-NE2 film. In mushroom storage tests, the CD-CSNE2 film extended the shelf life of button mushrooms to 12 days and straw mushrooms to 4 days. Additionally, it reduced weight loss to 3 % and 4 % in button and straw mushrooms after 12 and 4 days, respectively. Mushrooms treated with CD-CS-NE2 film maintained higher firmness, with values of 18 N for button mushrooms and 6 N for straw mushrooms. The films effectively suppressed polyphenol oxidase (PPO) activity and browning. Overall, these findings suggest that SP/LEO NE-impregnated CD-CS films have strong potential for improving food preservation and reducing spoilage, particularly in fresh produce like mushrooms.