Articles
Controlled release of thymol from zein-chitosan nanocoatings for water retention and browning prevention in fresh-cut apples
Article number
1442_33
Pages
251 – 258
Language
English
Abstract
Fresh-cut apples are susceptible to enzymatic browning and microbial attack after a series of pre-treatment steps, rapidly reducing their commercial value.
Edible coatings are an effective means of preserving freshness.
In this study, a slow-release coating of zein loaded with thymol chitosan nanoparticle (ZTCS NPs) was innovatively prepared using an emulsification method combined with ionic cross-linking.
Results indicated that the nanocoating not only significantly improved the encapsulation efficiency of thymol to 86.44%, but also achieved the slow release of functional factors.
The release of thymol was essentially complete within 90 h, which is suitable for the bacteriostatic preservation of long-term stored products.
Treatment of fresh-cut apples with ZTCS NPs showed that the brightness of the apples was significantly better than the untreated control group due to the oxygen barrier and antioxidant effects of the zein and chitosan coatings. ΔE* results intuitively indicated that the browning of the apples was delayed.
In addition, the slow release of thymol from the ZTCS NPs also reduced apple decay by 15%. The ZTCS NPs nanomaterials prepared in this study show great potential and application in the field of long-term storage of fruits.
Edible coatings are an effective means of preserving freshness.
In this study, a slow-release coating of zein loaded with thymol chitosan nanoparticle (ZTCS NPs) was innovatively prepared using an emulsification method combined with ionic cross-linking.
Results indicated that the nanocoating not only significantly improved the encapsulation efficiency of thymol to 86.44%, but also achieved the slow release of functional factors.
The release of thymol was essentially complete within 90 h, which is suitable for the bacteriostatic preservation of long-term stored products.
Treatment of fresh-cut apples with ZTCS NPs showed that the brightness of the apples was significantly better than the untreated control group due to the oxygen barrier and antioxidant effects of the zein and chitosan coatings. ΔE* results intuitively indicated that the browning of the apples was delayed.
In addition, the slow release of thymol from the ZTCS NPs also reduced apple decay by 15%. The ZTCS NPs nanomaterials prepared in this study show great potential and application in the field of long-term storage of fruits.
Authors
X. Guo, C. Shen, J. Rao, X. Feng, Di Wu, K. Chen
Keywords
zein, thymol, fresh-cut apple, controlled release, browning
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