Ⅰ. Nanoencapsulation development for plum coating Nanoemulsions containing lemongrass oil (LO) were developed for coating plums and the effects of the nanoemulsion coatings on the microbial safety and physicochemical storage qualities of plums during storage were investigated. The emulsions used for...
Ⅰ. Nanoencapsulation development for plum coating Nanoemulsions containing lemongrass oil (LO) were developed for coating plums and the effects of the nanoemulsion coatings on the microbial safety and physicochemical storage qualities of plums during storage were investigated. The emulsions used for coating were produced by mixing a carnauba wax-based solution (18% (w/w)) with LO at various concentrations (0.5-4.0%, w/w) using dynamic high pressure processing at 172 MPa. The coatings were evaluated for their ability to inhibit the growth of Salmonella Typhimurium and Escherichia coli O157:H7 and their ability to preserve various physicochemical qualities of plums. Uniform and continuous coatings on plums, formed with stable emulsions, initially inhibited S. Typhimurium and E. coli O157:H7 by 0.2-2.8 and 0.8-2.7 log CFU/g, respectively, depending on the concentration of LO and the sequence of coating. The coatings did not significantly alter the flavor, brittleness, or glossiness of the plums. The antimicrobial effects of the coatings against S. Typhimurium and E. coli O157:H7 were demonstrated during storage at 4 and 25。C. The coatings reduced weight loss and ethylene production by approximately 2-3 and 1.4-4.0 fold, respectively, and also retarded the changes in lightness and the concentration of phenolic compounds in plums during storage. The firmness of coated plums was generally higher than uncoated plums when stored at 4。C and plum respiration rates were reduced during storage. Coatings containing nanoemulsions of LO have the potential to inhibit Salmonella and E. coli O157:H7 contamination of plums and may extend plum shelf life. Ⅱ. Nanoencapsulation development for grape berry coating Nanoemulsion of lemongrass oil were developed for coating grape berries and the effects of the nanoemulsion coating on the microbial, physicochemical, and sensory qualities of grape during storage were investigated. Lemongrass oil was homogenized with a carnauba wax solution (75.8% (w/w) solution), forming an emulsion at 0.5-4% oil (w/w). The emulsion was treated by dynamic high pressure at 172 MPa to prepare solution for fruit coating. The coating solution was either applied on grape skin before or after inoculating with Salmonella Typhimurium or Escherichia coli O157:H7 for evaluating the antimicrobial effects of the coating. To study the effect of the coating for extending shelf life of grape berries, coated and uncoated fruits were analyzed during storage at 4 and 25。C for total aerobes, yeasts and molds, firmness, moisture loss, antioxidant activity, total polyphenol, ascorbic acid, anthocyanin, and sensory properties. A uniform and continuous coating on the berries inhibited Salmonella and E. coli O157:H7 by 0.2-2.8 and 0.8-2.7 log CFU/g, depending on the concentration of lemongrass oil and the sequence of coating. The antimicrobial effects against Salmonella, E. coli O157:H7 were demonstrated during storage at 4 and 25。C for 28 day (P0.05). The lemongrass oil-nanoemulsion coatings show potential for extending shelf life of grape berries. Ⅲ. Microencapsulation development for insect repelling Insect-resistant films containing a microencapsulated insect-repelling agent were developed to protect food products from the Indian meal moth (Plodia interpunctella). Cinnamon oil (CO), an insect repelling agent, was encapsulated with gum arabic, whey protein isolate (WPI)/maltodextrin (MD), or poly(vinyl alcohol) (PVA). A low-density polyethylene (LDPE) film was coated with an ink or a polypropylene (PP) resin that incorporated the microcapsules. The encapsulation efficiency values obtained with gum arabic, WPI/MD, and PVA were 90.4, 94.6, and 80.7%, respectively. The films containing a microcapsule emulsion of PVA and CO or incorporating a microcapsule powder of WPI/MD and CO were the most effective (P < 0.05) at repelling moth larvae. The release rate of cinnamaldehyde, an active repellent of cinnamaldehyde, in the PP was 23 times lower when cinnamaldehyde was microencapsulated. Coating with the microcapsules did not alter the tensile properties of the films. The invasion of larvae into cookies was prevented by the insect-repellent films, demonstrating potential for the films in insect-resistant packaging for food products.
Ⅰ. Nanoencapsulation development for plum coating Nanoemulsions containing lemongrass oil (LO) were developed for coating plums and the effects of the nanoemulsion coatings on the microbial safety and physicochemical storage qualities of plums during storage were investigated. The emulsions used for coating were produced by mixing a carnauba wax-based solution (18% (w/w)) with LO at various concentrations (0.5-4.0%, w/w) using dynamic high pressure processing at 172 MPa. The coatings were evaluated for their ability to inhibit the growth of Salmonella Typhimurium and Escherichia coli O157:H7 and their ability to preserve various physicochemical qualities of plums. Uniform and continuous coatings on plums, formed with stable emulsions, initially inhibited S. Typhimurium and E. coli O157:H7 by 0.2-2.8 and 0.8-2.7 log CFU/g, respectively, depending on the concentration of LO and the sequence of coating. The coatings did not significantly alter the flavor, brittleness, or glossiness of the plums. The antimicrobial effects of the coatings against S. Typhimurium and E. coli O157:H7 were demonstrated during storage at 4 and 25。C. The coatings reduced weight loss and ethylene production by approximately 2-3 and 1.4-4.0 fold, respectively, and also retarded the changes in lightness and the concentration of phenolic compounds in plums during storage. The firmness of coated plums was generally higher than uncoated plums when stored at 4。C and plum respiration rates were reduced during storage. Coatings containing nanoemulsions of LO have the potential to inhibit Salmonella and E. coli O157:H7 contamination of plums and may extend plum shelf life. Ⅱ. Nanoencapsulation development for grape berry coating Nanoemulsion of lemongrass oil were developed for coating grape berries and the effects of the nanoemulsion coating on the microbial, physicochemical, and sensory qualities of grape during storage were investigated. Lemongrass oil was homogenized with a carnauba wax solution (75.8% (w/w) solution), forming an emulsion at 0.5-4% oil (w/w). The emulsion was treated by dynamic high pressure at 172 MPa to prepare solution for fruit coating. The coating solution was either applied on grape skin before or after inoculating with Salmonella Typhimurium or Escherichia coli O157:H7 for evaluating the antimicrobial effects of the coating. To study the effect of the coating for extending shelf life of grape berries, coated and uncoated fruits were analyzed during storage at 4 and 25。C for total aerobes, yeasts and molds, firmness, moisture loss, antioxidant activity, total polyphenol, ascorbic acid, anthocyanin, and sensory properties. A uniform and continuous coating on the berries inhibited Salmonella and E. coli O157:H7 by 0.2-2.8 and 0.8-2.7 log CFU/g, depending on the concentration of lemongrass oil and the sequence of coating. The antimicrobial effects against Salmonella, E. coli O157:H7 were demonstrated during storage at 4 and 25。C for 28 day (P0.05). The lemongrass oil-nanoemulsion coatings show potential for extending shelf life of grape berries. Ⅲ. Microencapsulation development for insect repelling Insect-resistant films containing a microencapsulated insect-repelling agent were developed to protect food products from the Indian meal moth (Plodia interpunctella). Cinnamon oil (CO), an insect repelling agent, was encapsulated with gum arabic, whey protein isolate (WPI)/maltodextrin (MD), or poly(vinyl alcohol) (PVA). A low-density polyethylene (LDPE) film was coated with an ink or a polypropylene (PP) resin that incorporated the microcapsules. The encapsulation efficiency values obtained with gum arabic, WPI/MD, and PVA were 90.4, 94.6, and 80.7%, respectively. The films containing a microcapsule emulsion of PVA and CO or incorporating a microcapsule powder of WPI/MD and CO were the most effective (P < 0.05) at repelling moth larvae. The release rate of cinnamaldehyde, an active repellent of cinnamaldehyde, in the PP was 23 times lower when cinnamaldehyde was microencapsulated. Coating with the microcapsules did not alter the tensile properties of the films. The invasion of larvae into cookies was prevented by the insect-repellent films, demonstrating potential for the films in insect-resistant packaging for food products.
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