Encapsulation of Grapefruit Essential Oil in Emulsion-Based Edible Film Prepared by Plum (Pruni Domesticae Semen) Seed Protein Isolate and Gum Acacia Conjugates
Source abstract
Abstract
A dry-heated Maillard reaction was used to prepare plum seed protein isolate and gum acacia conjugates. Emulsion-based edible films (EBEF) were prepared by the encapsulation of grapefruit essential oil using conjugates solution as the continuous phase. The conjugates formed from 3 days of dry heating showed a significant improvement in emulsifying properties due to the unfolding of protein, as confirmed by structure analysis. The droplet size, electrical charge, and viscosity of emulsions increased with the increasing essential oil concentration, and all emulsions exhibited ‘gel’-like behavior. The water vapor barrier property, surface hydrophobicity, mechanical properties, and thermal stability of the films were improved as the essential oil content increased in the range of 1–4% due to enhancement in intermolecular interaction and compatibility, as well as a denser microstructure. Furthermore, all films exhibited an inhibitory effect against E. coli, while their radical scavenging activity depended on the release rate from films. The results obtained in this work confirmed that EBEF could be used as a novel food active packaging in the near future.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Proteins in Food Systems · Microencapsulation and Drying Processes
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Pukou District, Nanjing 211816, China
School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
Funding
Natural Science Foundation of Jiangsu Province · The Priority Academic Program Development of Jiangsu Higher Education Institutions
References (50)
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