Food Packaging and Shelf Life
·
2026
·
IF 10.8
Feng Xiao,Yimeng Zhang,Haoran Wang,Ji Wei,Linlin Li,Hualin Wang
Ethylene (C 2 H 4 ), a natural plant hormone, accelerates the ripening and senescence of fruits and vegetables (F&V), posing significant challenges to their post-harvest preservation. Herein, we develop a C 2 H 4 scavenging nanofiber membrane by chemically modifying zein (ZN) with (3-mercaptopropyl) triethoxysilane (MPTES). This modification reduces the hydroxyl content while introducing sulfhydryl groups on zein chain. The typical membrane of ZN-MPTES3 demonstrates excellent hydrophobic property with a water contact angle (WCA) of > 140°, and can maintain structural integrity after 24 h of water immersion. Additionally, the MPTES grafting enhances the membrane's roughness. At 25 °C, the ZN-MPTES3 membrane effectively extends the shelf-life of bananas through a thiol-ene click reaction with C 2 H 4 , which is accelerated under UV exposure (365 nm), further enhancing the preservation efficacy. These results demonstrate the potential of the ZN-MPTES electrospun membrane as a sustainable and effective platform for the preservation of post-harvest F&V.
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FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Xuyue Xu,Yi Qin,Xiao Feng,Chengcheng Gao,Linghan Meng,Zhenjiong Wang,Weiwei Cheng,Yan Zhang,Xiaozhi Tang
Zein, a hydrophobic amino acid-rich storage protein from maize endosperm, holds considerable promise for food-packaging applications. However, conventional zein films are predominantly fabricated by solvent-casting methods, which are less amenable to large-scale production. This research focused on evaluating how the integration of glycerol, decanoic acid, and potassium hydroxide influences the structural and physical features of zein films fabricated through thermal pressing. Thermal processing promoted the rearrangement of disulfide bonds and induced limited non-disulfide polymerization, accompanied by varying degrees of deamidation, without significant protein degradation. Potassium hydroxide promoted depolymerization and reduced porosity, whereas glycerol improved the dispersion of decanoic acid during melt processing. Potassium hydroxide, decanoic acid, and glycerol collectively enhanced the zein melt fluidity, thereby exerting a synergistic plasticizing effect that resulted in films with favorable extensibility. When the contents of glycerol, decanoic acid, and potassium hydroxide were 25%, 10%, and 4.5%, respectively, the hot-pressed film demonstrated well-balanced overall performance. This work provides both theoretical insight and practical evidence to support the solvent-free processing of thermoplastic zein-based films.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Qiufang Liang,Panpan Cao,Haina Lu,Yunxia Du,Lixin Kang,Haile Ma,Xiaofeng Ren
Food spoilage poses a significant threat to human health and contributes to substantial global food waste. To address this issue, advancements in biopolymer-based packaging materials have garnered increasing research attention. A novel zein-curcumin nanoparticles/sodium alginate (U-ZcNPs/SA) composite films was fabricated by encapsulating curcumin (Cur) within zein nanoparticles via ultrasonic-assisted self-assembly, followed by integration into an SA matrix. Ultrasonic treatment induced structural reorganization of zein, enhancing electrostatic interactions and hydrogen bonding within the film matrix, which improved nanoparticle dispersion, mechanical properties (tensile strength: 40.51 N/mm 2 ; elongation at break: 72.23 %), and barrier performance (oxygen permeability: 2.44 g/hm 2 ). Characterization techniques (SEM, FTIR, XRD, TGA) confirmed superior interfacial compatibility, thermal stability, and amorphous structure in U-ZcNPs@SA films. Furthermore, the films demonstrated robust antibacterial activity against both Escherichia coli and Staphylococcus aureus , with inhibition zones measuring up to 11.09 cm and 10.78 cm, respectively. In the preservation experiment, the U-ZcNPs@SA film effectively extended the shelf life of grapes and strawberries by maintaining their visual quality. Notably, it significantly reduced weight loss in strawberries while suppressing their respiration rate and ethylene production. These results demonstrated that ultrasonic modification optimized the functional performance of biodegradable films, offering a sustainable strategy for active food packaging.
研究领域:
食品科学
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材料科学
·
生物工程
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Fangyuan Wei,Caihong Shi,Hongyue Wang,Wanxuan Li,Xindi Zhang,Xiangrong Zhang
Sodium carboxymethyl cellulose (CMC)-based films integrated with zein and magnolol complexes were prepared for food packaging with antimicrobial and antioxidant properties. The results showed that the secondary structure of zein changed upon complexation with magnolol. The scavenging ability of the complexes on 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and 2, 2′-azinobis-(3-ethylbenzthiazoline-6- sulphonate) (ABTS) radicals was significantly higher than that of zein alone. The zein-magnolol complexes (ZMC) were then loaded into CMC to form a hydrogel film. The radical sca v enging rates of DPPH and ABTS of CMC/0.5 ZMC (the proportion of ZMC in film solution at 0.5, v /v) were 32.24 % and 91.30 %, respectively, which were significantly higher than CMC film. The incorporation of the complexes also improved the mechanical properties, with a more than 3-fold increase in elongation at break (EB) value. In addition, the complexes-loaded hydrogel film also inhibited the growth of S. aureus , a common bacterium that can cause food poisoning. Cytotoxicity tests have revealed that the studied films are non-toxic, presenting good compatibility. The film also successfully maintained the nutrients in fresh-cut jackfruit by mitigating lipid peroxidation and the increase in malondialdehyde content during 8-day storage. Overall ZMC loaded CMC film provides a promising approach for food preservation against ultra-violet light, oxidation and microbial growth.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Long Chen,Wen Xu,Zhongyu Yang,David Julian McClements,Xinwen Peng,Zhenlin Xu,Man Meng,Yidong Zou,Guanxiong Chen,Zhengyu Jin
Three nanoparticles were fabricated for the co-delivery of quercetin and resveratrol. Nanoparticles consisted of a zein and carboxymethyl cellulose assembled using antisolvent precipitation/layer-by-layer deposition method. Nanoparticles contained quercetin in the core and resveratrol in the shell, resveratrol in the core and quercetin in the shell or both quercetin and resveratrol in the core. The particle sizes of nanoparticles were 280.4, 214.8, and 181.8 nm, respectively. Zeta-potential was about −50 mV and PDI was about 0.3. The different positions of polyphenol distribution nanoparticles could reduce the competition between the two polyphenols, the encapsulation rate, loading rate and storage stability reached up to 91.7 %, 5.37 % and 97.1 %, respectively. FT-IR showed that hydrophobic and electrostatic interactions were the main driving forces of nanoparticle assembly. XRD showed that two polyphenols were successfully encapsulated in nanoparticles. TGA showed that distributing the nanoparticles in different layers would enhance thermal stability. TEM and SEM showed that polysaccharides attached to the surface of nanoparticles formed a core-shell structure with uniform particle size. All three nanoparticles could release two polyphenols slowly in simulated gastrointestinal digestion, Korsmeyer-Peppas was the most suitable kinetic release model. Therefore, biopolymer-based nanocarriers can be created to enhance the loading, stability, and bioaccessibility of co-encapsulated nutraceuticals.
研究领域:
食品科学
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药物递送
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材料科学
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Peifang Chen,Yong Wang,Zizhe Cai,Xuanxuan Lu
Cyclolinopeptides (CLS) are hydrophobic cyclic peptides in flaxseed with multiple bioactive activities. This study developed zein ( Z )-cyclodextrin (CD) binary nanoparticles (NPs) as an oral delivery system for CLS. Z -CD NP had a smaller diameter (D h ) and better encapsulation effect on CLS. Formation of CLS-loaded NPs was driven by hydrogen bonds and electrostatic interactions. Presence of CD improved the thermal, pH and storage stabilities of NPs. Besides, CD prevented premature release of CLS in the stomach and enhanced the bioaccessibility of CLS to a maximum of 86.71 % ± 2.20 %. Lipid-raft-mediated endocytosis was involved in the cell uptake of NPs, where the addition of CD significantly facilitated the uptake of NPs. Z -CD NPs also enhanced absorption and reduced secretion of CLS after digestion. Overall, this study provides a simple approach to enhance the oral delivery efficiency of CLS by modulating Z-based NPs with CD.
研究领域:
食品科学
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药学
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纳米技术
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生物技术
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Innovative Food Science & Emerging Technologies
·
2024
·
IF 6.3
Wujun You,Hongge Liu,Benjamin Ndeshipanda Kashenye,Yinghao Li,Huijuan Zheng,Qiuting Zhang
The research on the application of ultrasound in food processing has been increasing in recent years. In particular, using ice-bath temperature-controlled ultrasound (IBU) to minimize the effects of thermal aspects has been the main focus. However, this approach does not maximize the utilization of energy. Therefore, this study aims to compare the effect of non-temperature-controlled ultrasound (NTU) and temperature-controlled ultrasound (TU), with IBU on the structure and properties of zein. To further explore the role and mechanism of thermal effects in ultrasound processes. Firstly, particle size, zeta potential, hydrophobicity, and thermal stability of zein nanoparticles prepared using various ultrasound-assisted methods were characterized. Compared to the particle size in the IBU group, the NTU group consistently had smaller particles under the same power conditions (e.g., 197 nm versus 176 nm at U1). The particle size in the TU group changes depending on the temperature (e.g., from native 225 nm down to 185 nm). As for the denaturation temperatures, the NTU group (88.9 °C) was significantly higher than that of the IBU (75.76 °C) and TU groups (e.g., 76.9 °C at treatment temperatures of 30 °C). In all, IBU reduces the thermal stability, while NTU treatment enhances it. Furthermore, UV, fluorescence, and CD spectra results indicate that both NTU and TU groups significantly reduce the α-helix structure by unfolding and exposing more internal hydrophobic groups of zein than the IBU group. These results indicate that the effects of ultrasound on zein are closely related to the heating source during the ultrasonic process. IBU could be utilized to maximize the reduction of denaturation levels, but NTU may exhibit superior performance such as protein modification, reducing particle size, or enhancing stability in industrial production.
研究领域:
食品科学
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材料科学
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物理化学
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高影响因子
Foods
·
2024
·Vol. 13
·期 13
·2040
·
IF 4.7
Yupeng Ren,Jianhui An,Cheng Tian,Longchen Shang,Yexing Tao,Lingli Deng
Electrospinning biopolymer nanofibers have emerged as promising candidates for food packaging applications. In this study, dextran/zein nanofibers were fabricated using electro-blown spinning and subsequently cross-linked via the Maillard reaction (MR) at 60 °C and 50% relative humidity. Compared to traditional electrospinning, the introduction of air-blowing improved the sample preparation speed by 10 times. SEM analysis revealed that the nanofiber morphology remained stable upon MR treatment for 24 h. FTIR spectroscopy confirmed that the MR led to a deformation in the protein conformation and an increase in hydrophilicity and elasticity in the nanofibers cross-linked for 6 h. MR treatment for 18 h considerably enhanced the hydrophobicity and elastic modulus owing to covalent bond formation. Thermal analysis indicated an improved thermal stability with increasing MR duration. Mechanical property analysis revealed an increase in elastic modulus and a decrease in elongation at break for the nanofibers cross-linked for more than 6 h, indicating a trade-off between rigidity and flexibility. Notably, the water vapor permeability of the nanofibers cross-linked for 6 and 18 h was remarkably higher, which can be ascribed to the fiber morphology retention upon water evaporation. Overall, MR-cross-linked dextran/zein/xylose nanofibers showed tunable properties, making them a suitable encapsulation system for bioactive compounds.
研究领域:
食品科学
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材料科学
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Jianyu Huang,Jiahao Liao,Xiaoqiong Li,Hui Zhao,Hongxia Li,Jian Kuang,Jianqiang Li,Jinbin Guo,Tao Huang,Jinjun Li
In this study, in order to solve the application problems of poor water solubility and low bioavailability of quercetin, we prepared a nano-delivery system with core-shell structure by anti-solvent method, including a hydrophilic shell composed of tea saponin and a hydrophobic core composed of Zein, which was used to improve the delivery efficiency and biological activity of quercetin. Through the optimal experiments, the loading rate and encapsulation rate of nanoparticles reached 89.41 % and 7.94 % respectively. And the water solubility of quercetin is improved by 30.16 times. At the same time, the quercetin acted with Zein through non-covalent interaction and destroyed its spatial network through structural characterization, while tea saponin covered the surface of Zein through electrostatic interaction, making it change into amorphous state. In addition, the addition of tea saponin makes the nanoparticles remain stable under the changes of external environment. During simulating gastrointestinal digestion procedure, ZQTNPs has higher release rate and bioavailability than free quercetin. Importantly, ZQTNPs can overcome the limitations of a single substance through synergy. These results will promote the innovative development of quercetin precision nutrition delivery system.
研究领域:
药学
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纳米技术
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食品科学
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生物技术
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Food Chemistry-X
·
2024
·
IF 6.5
Dongjing Wu,Wei Wu,Na Zhang,Olugbenga P. Soladoye,Rotimi E. Aluko,Yuhao Zhang,Yu Fu
This study aimed to modify plant protein mixture to improve their functionality and digestibility by limited hydrolysis. Soy protein isolate and corn zein were mixed at the ratio of 5:1 ( w /w), followed by limited hydrolysis using papain from 15 to 30 min. The structural characteristics, in vitro digestibility, and functional properties were evaluated. Also, DPPH radical scavenging activity was determined. The results indicated that the molecular weight of different modified samples was largely reduced by limited hydrolysis, and the proportion of random coil was significantly increased. Furthermore, the solubility, foaming, emulsifying and water-holding capacity of hydrolyzed protein mixture were significantly improved, which were close to those of whey protein isolate. In vitro digestibility after 30-min limited hydrolysis was remarkably elevated. In addition, the hydrolyzed protein mixture exhibited a higher antioxidant activity than those of untreated proteins. Overall, limited hydrolysis of protein mixture led to improved digestibility, functionality and antioxidant activity.
研究领域:
食品科学
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蛋白质化学
·
酶学
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Jun Yang,Jieqiong Lin,Weidong Zhang,Mingyue Shen,Yuanxing Wang,Jianhua Xie
BACKGROUND Resveratrol (Res) is promising food functional factor with favorable antioxidant and anti-inflammatory properties, although its poor water solubility and low bioavailability limit extensive application. Therefore, in combination with another promising polysaccharide ( Mesona chinensis polysaccharides, MCP), Res-loaded food nanocarriers (ResNPs) were developed to increase its water solubility, bioactivity and targeting properties. ResNPs were then applied to alleviate dextran sulfate sodium (DSS)-induced ulcerative colitis. RESULTS Resveratrol can be well encapsulated in MCP-based nanoparticles in an amorphous state, improving its water solubility. ResNPs showed pH-response controlled release behavior in the gastrointestinal tract and increased the enrichment of Res in the colon. In vivo experiments of ResNPs against DSS-induced ulcerative colitis (UC) revealed that ResNPs significantly improved UC symptoms, modulated intestinal inflammation and down-regulated oxidative stress levels compared to free Res. ResNPs also play an positive role with respect to inhibiting the mitogen-activated protein kinase pathway and promoting the expression of tight junction proteins. In addition, ResNPs improved the species composition and relative abundance of intestinal flora in UC mice, which effectively regulated the balance of intestinal flora and promoted the production of short-chain fatty acids. CONCLUSION These results suggest that MCP-based nanoparticles can effectively improve the solubility of resveratrol and enhance its in vivo bioactivity. Moreover, the present study also provides a new strategy for the prevention and treatment of UC with food polyphenol. © 2024 Society of Chemical Industry.
研究领域:
药学
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纳米技术
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胃肠病学
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食品科学
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高影响因子
Journal of Food Measurement and Characterization
·
2024
·Vol. 18
·期 5
·3868-3880
·
IF 2.9
Mayire Abulitifu,Wei Qin,Wang Yingbo,Bai Xi
The citronellol-rich Origanum vulgare essential oil (OEO), which exhibits excellent antioxidant and antimicrobial activities, has limited use in food packaging owing to its high volatility and instability. This problem can be solved using electrospinning. In this study, OEO was incorporated into the zein matrix via emulsion electrospinning. OEO was obtained by hydro-distillation; gas chromatography–mass spectrometry analysis revealed that citronellol (44.34%) was a predominant compound in OEO. Scanning electron microscopy images demonstrated that the fibers had a bead-free and uniform structure with a diameter ranging from 215 ± 36 to 260 ± 72 nm. The X-ray diffractograms indicate the amorphous structure of the zein fibers. Fourier transform infrared absorption spectroscopy revealed an interaction between OEO and zein. The addition of OEO to the zein nanofibers affected its secondary structure. Thermogravimetric analysis showed that the OEO-loaded (OEO/zein) nanofibers exhibited high thermostability and that the water contact angle was enhanced. The encapsulation efficiency and loading capacity were in the range of 71.56–85.8% and 8.88–40.93%, respectively. The antioxidant activity of the OEO/zein nanofibers ranged from 45.40% to 71.50%. The OEO/zein fibers displayed antimicrobial activity against Staphylococcus aureus and Escherichia coli . In conclusion, OEO/zein nanofibers are promising alternatives for active food packaging.
研究领域:
食品科学
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材料科学
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高影响因子
危险品化学品经营许可证（带存储）