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Food Chemistry-X · 2022 · IF 6.443

A novel approach for authentication of shellac resin in the shellac-based edible coatings: Contain shellac or not in the fruit wax preservative coating

Kun Li,Baoshan Tang,Wenwen Zhang,Xinghao Tu,Jinju Ma,Shujie Xing,Ying Shao,Jing Zhu,Fuhou Lei,Hong Zhang

As an edible coating substrate, the detection of shellac resin has always been an intractable problem. In this paper, an authentication method of shellac resin in shellac-based edible coatings was established. Results showed that the authentication of shellac resin could be skillfully transformed as the identification of 13 targeted metabolites which were monomer compounds of shellac resin. The 13 targeted metabolites were further divided into 6 differential metabolites and 7 common metabolites with the metabonomic method and difference analysis of targeted metabolite contents. Then, four commercial soi-disant shellac-based coating solutions were selected to verify the feasibility of this method, and 7 common metabolites were detected in only one commercial sample, highly consistent with the results of shellac resin. All the above results indicated that the targeted metabolomics approach established in this study could provide a scientific basis for the qualitative authentication of shellac resin in the preservation coating.

研究领域: 食品科学 · 分析化学
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY · 2016 · IF 2.857

Novel Biobased Sodium Shellac for Wrapping Disperse Multiscale Emulsion Particles

Qingming Luo,Kai Li,Juan Xu,Kun Li,Hua Zheng,Lanxiang Liu,Hong Zhang,Yanlin Sun

As a result of amphipathic oligomers driven by different forces including hydrophobic interaction, electrostatic interaction, H-bond, and heat, multiscale emulsion particles can be wrapped. In this paper we attempted to use sodium shellac as a novel biobased wrapping material. The H+, Ca+, and spray-drying methods were employed to solidify the complex vitamin E (VE) emulsion with sodium shellac to fabricate the beads. The VE loading and encapsulation efficiency were used to evaluate the wrapping process. The results show that the microscale VE emulsion particles could easily be wrapped by these three means. However, due to the high solid content of the nanoscale emulsion particles, it was difficult to wrap them by spray-drying method. The beads solidified by H+ had higher VE loading and encapsulation efficiency than those solidified by other methods and even grabbed the hydrophobic molecule VE from the emulsion micelles. At an RVS of 1:4, these two parameters, which are obtained by the nanoscale emulsion particle wrapping process, could reach 18.9 and 64.3% supported by the single driving force of hydrophobic interaction. Above all, this research introduced a novel wrapping material driven by different forces that can aggregate and wrap the emulsion micelles. It can be widely used in the medical, food, and cosmetics industries.

研究领域: 食品科学 · 生物材料 · 医药工程
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