Kiwifruit with exceptional nutrients and flavor are susceptible to soft rot. This study aimed to develop an aerogel system for controlled release of thyme essential oil (TEO) to control kiwifruit decay and maintain fruit quality. TEO-encapsulated Pickering emulsions were fabricated using mung bean protein isolate (MBPI) and cationic guar gum (CGG) as matrices at a mass ratio of 2:1 and pH 7.2 through electrostatic interactions. The emulsions exhibited excellent storage stability, rheological properties, antioxidant and antifungal activity, with sustained TEO release. TEO-loaded aerogels prepared by freeze-drying featured a uniform and dense honeycomb-like three-dimensional porous network via hydrogen bonding and physical encapsulation, with porosity of 97.10% and density of 42.96 mg/cm3. Preservation tests proved it delayed soft rot by 2 d and maintained fruit quality. These findings provide a prospective and eco-friendly strategy for extending shelf life and keeping freshness in fruit, with great potential for application in food preservation industry.
Pickering emulsions present an effective method for delivering functional oils while addressing their inherent water insolubility. However, the stability of these emulsions can be compromised by complex composition of functional oils and their susceptibility to oxidation. This study developed a composite stabilizer con...
Xiu-Zhen Zhu, Na Yu, Yuan-Xin Song et al.· Food Chemistry· 0 citations
Peach palm (Bactris gasipaes) heart is a sustainable, fiber- and polysaccharide-rich ingredient with potential for plant-based food structuring. This study investigated peach palm heart powder (PPHP) as a functional co-ingredient in soy protein isolate (SPI)-based inks for extrusion-based 3D food printing, focusing on...
Passakorn Kingwascharapong, Jaksuma Pongsetkul, S. Karnjanapratum et al.· Foods· 0 citations
Citrus fruits are the world's largest fruit crop, but they suffer significant losses during postharvest due to quality deterioration and pathogen infection. This study fabricated a biopolymer-based bioactive coating to improve postharvest preservation by constructing a three-dimensional pullulan (PUL)/ curdlan (CUD) ne...
Kai Chen, Yan-Lin Tian, Ai-Yu Liu et al.· International Journal of Bio...· 0 citations
This paper deals with the drawbacks of the single-component edible coatings through the development of an effective multi component nanocomposite dispersion system for postharvest preservation. A biodegradable edible coating made of carboxymethyl cellulose (CMC), guar gum (GG), and carrageenan (CGN) was developed and f...
A. Bibi, Jamil Afzal, Sumbal Azam· International Journal of Bio...· 0 citations
The stabilization of high internal phase Pickering emulsions (HIPPEs) utilizing biomacromolecules and solid particles as alternatives to surfactants has attracted significant interest from researchers. Therefore, this study investigated the feasibility of whey isolate protein (WPI) and gum arabic (GA) instead of surfac...
Jing Wang, Yi-Ni Fu, Ya-Zhuan Li et al.· International Journal of Bio...· 0 citations
The incorporation of plant-derived fibers as co-encapsulating agents has emerged as a strategy to improve probiotic stability and functionality. This study evaluated grape pomace flour (GF) as a co-encapsulant in sodium alginate (SA) based microcapsules containing Lacticaseibacillus rhamnosus GG, focusing on structural...
L. F. Maia, Milena Matesco Carreteiro, Matheus Henrique Nogueira et al.· Probiotics and Antimicrobial...· 0 citations
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