Frontiers in Sustainable Food Systems
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2025
·
IF 3.1
Huifang Liu,Jianmei Yao,Rongxiu Yin,Chiyu Ma,Lulu Li,Wen Yang,Zhiwei Lei
Introduction: Tea gray blight disease is a major leaf disease in tea plants, significantly reducing tea quality and yield. Plants are rich in bioactive compounds that are safe, non-toxic, and biodegradable. In this study, we evaluated the antifungal activities and mechanisms of 11 plant extracts against N. ellipsospora.Methods: This study evaluated the antifungal activity of 11 plant extracts against N. ellipsospora of tea gray blight disease and systematically examined the impacts of osthole and carvacrol on the mycelial morphology, mycelial weight, cell microstructure, membrane permeability, various biochemical substrate levels and related gene expression levels of N. ellipsospora.Results: The results showed that carvacrol and osthole exhibited significant antifungal effects among 11 plant extracts with EC50 values of 24.40 and 9.38 mg/L, respectively. Further research demonstrated that carvacrol and osthole significantly inhibited mycelial growth, reduced lesion areas on tea leaves, and markedly affected mycelial morphology and ultrastructure. Observations of mycelial morphology and ultrastructure revealed that carvacrol and osthole caused shrinkage and distortion of the mycelial surface, damage to cell wall and membrane, and disorganization of cellular organelles. Particularly carvacrol and osthole significantly increased chitinase activity, inhibited β-1,3-glucanase activity, and regulated the expression of genes encoding these enzymes.Discussion: The findings indicated that carvacrol and osthole could inhibit the growth of N. ellipsospora by disrupting the integrity of the cell wall and membrane and interfere with energy metabolism. This study would provide a theoretical basis for the development of novel plant-based fungicides.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Lizhen Zhou,Di Zhang,Nitong Bu,Liying Huang,Huanglong Lin,Wei Liu,Guoyu Cao,Ruojun Mu,Jie Pang,Lin Wang
In recent years, the application of biopolymer-based nanofibers prepared via microfluidic blow spinning (MBS) for food packaging has continuously increased due to their advantages of biocompatibility, biodegradability, and safety. However, the poor spinnability, undesirable water barrier capacity, and loss of antibacterial and antioxidant properties of biopolymer-based nanofibers strictly restrict their real-world applications. In this work, carvacrol (CV) incorporated konjac glucomannan (KGM)/polylactic acid (PLA) nanofibrous films (KP-CV) were produced by MBS. The FTIR spectra and XRD analysis revealed the hydrogen bonding interactions among CV, PLA, and KGM, thus significantly improving the TS of KP-CV nanofibrous films from 0.23 to 1.27 MPa with increased content of CV from 0 % to 5 %. Besides, KP-CV nanofibrous films showed improved thermal stability, excellent hydrophobicity (WCA: 128.19°, WVP: 1.02 g mm/m 2 h kPa), and sustained release of CV combined with good antioxidant activities (DPPH radical scavenging activity: 77.51 ± 1.57 %), and antibacterial properties against S. aureus (inhibition zone: 26.33 mm) and E. coli (inhibition zone: 22.67 mm). Therefore, as prepared KP-CV nanofibrous films can be potentially applied as packaging materials for the extended shelf life of cherry tomatoes.
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Food Chemistry-X
·
2025
·
IF 8.2
Liu Yang,Xue Ding,Rui Xiao,Xinyu Zhang,Zhipeng Jiang,Wenwen Chen,Shengyu Xu,Hongyuan Zhang
Active intelligent packaging often suffers from insufficient indicator sensitivity and limited antibacterial duration. To overcome these limitations, the system incorporates Aronia melanocarpa anthocyanins (AMA) copigmented by phenolic acid, carvacrol (CL) encapsulated by hydroxypropyl-β-cyclodextrin (HP-β-CD), and integrates these components into potato starch (PS) to produce a multifunctional film with enhanced indicator sensitivity and sustained release properties. The results revealed that ferulic acid (FA) provided notable stabilizing effect on AMA, maintaining ΔE < 1 after two cycles of acid-base alternation. The incorporation of HP-β-CD allowed for efficient encapsulation of CL through hydrogen bonding, achieving sustained release over 96 h. The incorporation of FA-AMA and CL@HP-β-CD system improved the roughness, UV-blocking, and antioxidant performance of the film. Additionally, the film extended shrimp shelf life by 12 h, with a visible transition from pink to blue upon spoilage. This research offers a novel approach to the advancement of active intelligent packaging.
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Heliyon
·
2023
·
IF 4
Yumeng Liu,Luo Weng,Ying Lin,Daijie Lin,Linsheng Xie,Tian Zhong
Preservation and microorganism control of fresh-cut fruit pose a persistent challenge in the food industry. To address this issue, we prepared a β-cyclodextrin (β-CD) inclusion complex containing carvacrol using a coprecipitation method and employed it for the non-contact fumigation of fresh-cut Shatangju mandarin slices. This biodegradable and safe preservative offers an effective means to combat spoilage and ensure product quality. We confirmed the formation of the encapsulated structure of the inclusion complex through various characterization methods, including scanning electron microscopy (SEM), Fourier transform-infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), and differential thermal analysis (DTA). We also demonstrated the inhibitory effect of this preservative on Penicillium digitatum and its associated spoilage both in vitro and in vivo . The incidence and severity were significant lower in the inclusion complex-treated group (75.0% and 46.7%, respectively) compared to the group treated with pure carvacrol (100% and 69.2%, respectively). In addition, fruit freshness parameters and sensory evaluation showed that the inclusion complex treatment effectively maintained the overall quality of the fruit and achieved the highest consumer acceptance.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Jiaxin Zhao,Weiqing Lan,Jing Xie
In this study, the soybean protein isolate / chitosan oligosaccharide (SPI/COS) conjugates were developed using glycosylation and used as a stabilizer of carvacrol-loaded emulsions for refrigerating sea bass ( Lateolabrax maculatus ). The results of Fourier transform infrared spectroscopy and fluorescence spectroscopy showed that COS modified the secondary and tertiary structure of SPI by covalent binding. The SPI/COS conjugate with a mass ratio of SPI and COS of 4:1 (SPI/COS-4) exhibited high glycosylation degree, great water solubility and better emulsification properties. Carvacrol-loaded emulsion stabilized by the SPI/COS-4 (CE-SPI/COS-4) had nanoscale droplet size and remained stable during 40 days of storage. SPI/COS-4 aqueous solution (SPI/COS) and CE-SPI/COS-4 aqueous solution (CE-SPI/COS) in the form of immersion were applied to investigate their preservation effects on sea bass, with sterile water as control check (CK). Sea bass were stored at 4 °C and quality assessments of fish were performed periodically for up to 21 days, which included microbiological and physicochemical analysis. As suggested by microbiological analysis, CE-SPI/COS treatment could significantly inhibit the bacterial growth. The low total volatile basic nitrogen value, thiobarbituric acid value and K-value indicated that CE-SPI/COS greatly retarded protein and lipid oxidation in fish and significantly suppress the degradation of nucleotide. Moreover, fish treated with CE-SPI/COS had minimal color variation and water loss, and maintained hardness, adhesiveness, chewiness, and resilience of fish to the highest degree. Therefore, emulsions stabilized with SPI/COS conjugates may be employed as a potential strategy for the quality maintenance of sea bass.
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Foods
·
2022
·Vol. 11
·期 21
·3382
·
IF 5.561
Jishuai Sun,Yishen Cheng,Tuo Zhang,Jiachen Zang
As a natural phenolic compound, carvacrol has attracted much attention due to its excellent antibacterial and antioxidant activities. However, its application is limited due to its instability, such as easy volatilization, easy oxidation, etc. Protein-polysaccharide interactions provide strategies for improving their stability issues. In this study, the plant-based carvacrol microcapsules via complex coacervation between walnut meal protein isolate (WMPI) and gum Arabic (GA) has been fabricated and characterized. The formation conditions of WMPI-GA coacervates were determined by some parameters, such as pH, zeta-potential, and turbidity. The optimum preparation conditions were achieved at pH 4.0 with a WMPI-to-GA ratio of 6:1 (w/w). The mean particle size, loading capacity (LC), and encapsulation efficiency (EE) of the microcapsules were 43.21 μm, 26.37%, and 89.87%, respectively. Fourier transform infrared spectroscopy (FT-IR) and fluorescence microscopy further confirmed the successful microencapsulation of carvacrol. The microencapsulation of carvacrol improved the thermal stability of the free carvacrol. The swelling capacity results indicated that it could resist gastric acid, and facilitate its intestinal absorption. Meanwhile, the carvacrol molecules trapped within the microcapsules could be continuously released in a concentration-dependent manner. Furthermore, the microcapsules presented good antioxidant activity and antibacterial activity against the Gram-negative (E. coli) and the Gram-positive (S. aureus) bacteria. These results indicated that the obtained carvacrol microcapsules have a potential application value as a food preservative in the food industry.Keywords:carvacrol;complex coacervation;walnut meal protein isolate;gum Arabic;bio-functional activity
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JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
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2022
·Vol. 147
·期 20
·11301-11312
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IF 4.755
Li Zhe,Jiang Xiaoxia,Zhu Lin,Chen Fucai,Liu Hongning,Ming Liangshan
The physicochemical properties and thermodynamic parameters of cyclodextrin inclusion complexes (ICs) containing essential oil were investigated by thermogravimetric analysis. It is necessary to understand the ICs’ thermal decomposition behavior and kinetics to control and elucidate the inclusion complexation mechanisms. Carvacrol essential oil was encapsulated with hydroxypropyl-beta-cyclodextrin (HP- β CD) using the freeze-drying method. The IC was characterized by SEM, FT-IR, and phase solubility, which confirmed that there were molecular interactions between the carvacrol essential oil and HP- β CD. Moreover, thermal experiments were carried out by a thermogravimetric analyzer at different heating rates (10–40 °C min −1 ). In addition, three different models, i.e., FOW, KAS, and Starink, were used to calculate the kinetic energy. The FOW was a more proficient model for the calculation of activation energy (E a ). Further, the average values of E a varied from conversion, and for carvacrol, HP- β CD, and carvacrol/HP- β CD IC, they were found to be 70.56, 162.15, and 152.57 kJ mol −1 based on the FOW model, respectively. In general, carvacrol encapsulated into HP- β CD as an IC showed high thermal stability. The kinetic results could be useful in predicting the thermal performance of IC and in helping optimize experimental procedures for the encapsulation of essential oils in cyclodextrins. Graphical abstract
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Food Bioscience
·
2023
·
IF 5.2
Hongdan Hao,Bingchao Duan,Lidan Zhang,Lan Wang,Lingli Zhang,Yufei Wang,Yuanyuan Li,Chunmei Zhao,Guochao Jia,Yuling Li,Congjun Liu,Kui Lu
A hybrid hydrogel consisting of anthocyanin (ATH), sodium alginate (SA), polyvinyl alcohol (PVA) and carvacrol (CA) loaded silica hollow microspheres (SC) was designed and fabricated as a colorimetric freshness indicator with antibacterial activity for monitoring meat spoilage. The microstructure and physicochemical properties of the hybrid hydrogels were investigated. The carvacrol could be loaded into silica microspheres, and the maximum degradation temperature raised to 179.6 °C due to the formation of hydrogen bonds between carvacrol and SiO 2 microspheres. ATH and SC composite were well compatible with PVA/SA hydrogel with intramolecular hydrogen bond interactions. The three-dimensional network structure of the PVA/SA hydrogel was disrupted with increasing SC content, resulting in a gradual decrease in thermal stability, swelling capacity and tensile strength of the hydrogel. The SC-PVA/SA-ATH hydrogels exhibited satisfactory antibacterial ability against E. coli and S. aureus due to the effective release of CA from the hybrid hydrogel, and the inhibition ratio of SC3-PVA/SA-ATH was over 95%. The meat preservation experiment revealed that the hydrogel indicators exhibited distinctive color changes during the process of meat spoilage quality changes, indicating its promising application prospect in food preservation packaging.
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MICROCHEMICAL JOURNAL
·
2024
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IF 4.9
Yu Duan,Dexiang Wang,Shengnan Li,Minkang Hu,Boyang Qin,Yu Lv,Haijun Du,Jun Feng
Carvacrol has widely used in the field of medicine and sterilization. Thus, developing reliable, efficient, and rapid method for the carvacrol detection is meaningful. In this study, we fabricated a carvacrol sensor based on Pb 0.95 Ti 0.05 O decorated with nitrogen self-doped biochar (Pb 0.95 Ti 0.05 O/NC), which was synthesized by hydrothermal and carbonization of soybean root nodules, respectively. The prepared sensor exhibited better electrochemical performances than that of PbO, Pb 0.95 Ti 0.05 O, NC. The fabricated Pb 0.95 Ti 0.05 O/NC sensor exhibited a wide detection range from 0.1 to 190 µ M and a low detection limit of 0.054 µ M. The excellent electrochemical performances were attributed to the increased electron density and electron mobility after the introduction of Ti doping and nitrogen doped carbon. Mechanistic studies revealed that the electrochemical oxidation of carvacrol involves one electron and was limited by adsorption process. The sensor demonstrated good stability, anti-interference, reproducibility, and good repeatability. Moreover, the sensor displayed excellent recovery rates ranging from 92.7% to 102.9% when applied to the detection of carvacrol in real samples, making it a promising candidate for practical applications in the sensitive detection of carvacrol.
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FOOD CONTROL
·
2024
·
IF 5.6
Huilin Lu,Sai Li,Qunyu Gao
In this study, an active gel of κ-carrageenan (KC) loaded with carvacrol/hydroxylpropyl-β-cyclodextrin (CAR/HPβCD) composite was prepared, its antibacterial property and application in strawberry preservation were evaluated. The successful preparation of CAR/HPβCD composite was verified by Fourier transform infrared spectroscopy (FT-IR) and 1 H NMR, and the embedding mechanism was further elucidated by the molecular docking and molecular dynamics simulation. Then the CAR/HPβCD composites were incorporated into KC to fabricate the active gels. The KC-based gels with great thermal reversibility presented sol states at high temperature and formed gels upon cooling. During the cooling process, KC transformed from random coil conformations to rigid helical rods. A large three-dimensional network structure was eventually constructed through the continuous aggregation of the double helices. It showed that the concentrations of the composites affected both the microstructures and properties of the gels. Low composite concentrations were beneficial to increase the hardness, gumminess and chewiness of the gels, while high composite concentrations could remarkably improve the water retention, freeze-thaw stability and in vitro antibacterial activity of the gels. The antibacterial activity of the gel containing 20% CAR/HPβCD composite against staphylococcus aureus ( S. aureus) could last 15 days. Furthermore, the active gel used as a fresh-keeping coating for strawberry preservation could effectively delay the decline of weight, titratable acidity (TA), total soluble solids (TSS) and firmness of strawberries during the storage time, and reduce the number of rotten strawberries by three quarters compared with the control group within 7 days. The active gel reported in this study was a promising material for food preservation.
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MicrobiologyOpen
·
2026
·Vol. 15
·期 2
·e70258
·
IF 3.6
Siqi He,Yuxin Wang,Wenli Wang,Yanhua Li,Zhiyun Zhang
The formation of Staphylococcus aureus ( S. aureus ) and Escherichia coli ( E. coli ) mixed biofilms challenges the treatment of bacterial infections. In this study, the synergistic effect of plant essential oils cinnamaldehyde (CA) and carvacrol (CV) on inhibiting S. aureus and E. coli mixed biofilms formation was investigated. The Q value of CA and CV combination on inhibiting mixed biofilms formation was 2.28, suggesting their synergistic effect. Furthermore, CA/CV nanoemulsion was prepared, which further enhanced the inhibitory effect. CA/CV nanoemulsion could significantly inhibit the mixed biofilms formation at 64 μg/mL by reduction of bacterial adhesion and motility, polysaccharide intercellular adhesin (PIA) synthesis, and the inhibition of LuxS/AI‐2 expression. In the S. aureus and E. coli infected implant model of mice, CA/CV NEs demonstrated prominent inhibitory effect on the formation of S. aureus and E. coli biofilms, and simultaneously reduced the bacterial burden. The study prepared Cinnamaldehyde‐Carvacrol nanoemulsions (CA/CV NEs) through high‐energy emulsification. In a mouse infection model, CA/CV NEs exhibited a synergistic inhibitory effect on the formation of Staphylococcus aureus–Escherichia coli mixed biofilms, reducing PIA, LuxS/AI‐2, adhesion, athletic ability, and extracellular protein.
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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2023
·
IF 3.1
Yu Hongrui,Huang Xueying,Zhou Liping,Wang Yi
Active packaging with antimicrobial functions to improve the quality and extend the shelf life of food products has gained great interest. Because commercial plastic packaging materials are not biodegradable and cause great environmental problems, plant-derived natural materials have been widely studied for the application of biodegradable packaging materials. Herein, we reported a study of essential oils (EOs)-loaded zein film. Cinnamaldehyde (CIN), carvacrol, and eugenol were added to equip the films with antimicrobial effects, while polyethylene glycol (PEG) and oleic acid (OA) were selected for the improvements of mechanical properties. The results showed that PEG efficiently improves the tensile strength and elongation (%E) of zein films compared to OA, although PEG induced weaker water barrier properties of the films than OA. FTIR spectra confirmed the formation of the hydrogen bonds between zein and PEG/OA. The EO-embedded zein film showed better antimicrobial effects than EO themselves. CIN-embedded films showed the highest antimicrobial effect among the three EOs. The sizes of the inhibition zones against Staphylococcus aureus of PEG-added zein films with 1%, 3%, and 5% CIN were 5.67, 12.67, and 16.67 mm, which were larger than that of pure CIN, with the sizes of 0.00, 3.00, and 4.67 mm, respectively. The developed films demonstrate a gradual release of EOs and show antimicrobial effects up to 96 h, indicating their high potential for the applications as active food packaging.
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