期刊
JOURNAL OF FOOD PROTECTION
卷 83, 期 8, 页码 1315-1322出版社
INT ASSOC FOOD PROTECTION
DOI: 10.4315/JFP-20-115
关键词
Antimicrobial activity; Citral; Encapsulation; Liposome; Shatangju mandarin; Shelf life
资金
- Innovation Cultivation Project of Zhuhai College of Jilin University [2018YSYJS06]
- Taizhou 500 Talent Program [2018CLY02]
Liposome-encapsulated citral was prepared by means of a hot homogenization method. The microstructure, particle size, and zeta potential of the capsules were analyzed by transmission electron microscope and dynamic light scattering, respectively, in which the results showed a good dispersion stability of the citral-loaded liposome. In vitro tests showed that liposome-encapsulated citral significantly (P < 0.05) reduced the populations of Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Penicillium italicum more than free citral. In vivo tests conducted on fresh Shatangju mandarin showed that liposome-encapsulated citral-treated fruit exhibited a decay incidence of 56.67%, which is 42.04% lower than free citral-treated fruit (97.78%) after 26 days of storage at 25 degrees C and 60 to 70% relative humidity. Additionally, fruit treated with citral-loaded liposome significantly reduced weight loss and viable yeast and mold during storage. In summary, liposome-encapsulated citral could be an effective antimicrobial agent to extend the shelf life of the Shatangju mandarin.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据