Yazar "He, Jinman" seçeneğine göre listele

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    Development and characterization of zein co-encapsulated wampee essential oil and propolis extract films for food preservation
    (Elsevier Sci Ltd, 2025) He, Jinman; Goksen, Gulden; Cong, Xinli; Khan, Mohammad Rizwan; Ahmad, Naushad; Zhang, Wanli
    This study aims to develop zein co-encapsulated Wampee [Clausena lansium (Lour.) Skeels] essential oil (WEO) and propolis ethanol extract (PEE) for incorporation into sodium alginate matrix (ZPWS). The films were evaluated for their morphological features, chemical structure, mechanical and barrier properties, as well as their resistance to high temperatures. Additionally, antibacterial effects and antioxidant activities of films were investigated. The functional properties of zein were also evaluated for its ability to effectively co-encapsulate WEO and PEE, achieving in delayed release. Overall, the ZPWS films exhibited excellent functional properties compared the original films. These enhancements included greater tensile strength, increased rigidity, heightened resistance to water, improved thermal stability, a more condensed structure, and the presence of strong antioxidant and long-lasting bacteriostatic properties. Finally, a real-time study on the edible coated films was carried out strawberries preservation. The ZPWS film demonstrated good potential for application in food preservation.
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    Functionalized pectin/alginate food packaging films based on metal-phenol networks
    (Elsevier, 2024) He, Jinman; Yang, Siyuan; Goksen, Gulden; Cong, Xinli; Khan, Mohammad Rizwan; Zhang, Wanli
    It was focused on development a film with excellent properties. The pectin/sodium alginate (PS) composite films were developed by a casting technology, incorporating with tannic acid and Fe3+ for double cross-linking, and the effects of the film thickness, optical, mechanical, barrier, and antioxidant properties were investigated. This results displayed the inclusion of tannic acid (TA) and Fe3+ considerably increased the physical aspects, and they were very compatible with the matrix of the PS, exhibiting higher UV barrier capacity and lower gas permeability. On the other hand, the more compact structure observed by SEM as well as the hydrogen bonding interactions between the film components revealed by FTIR spectroscopy and XRD diffraction analyses further confirmed the significant enhancement of the properties. The functionalized coating of TA-Fe3+ demonstrated an improved adhesion and barrier properties, thereby effectively retarding the ageing process of golden passion fruit and this encompassed a decrease in the weight loss and a significant enhancement in water retention capability.
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    Functionalized sodium alginate composite films based on double-encapsulated essential oil of wampee nanoparticles: a green preservation material
    (Elsevier, 2024) He, Jinman; Zhang, Wanli; Goksen, Gulden; Khan, Mohammad Rizwan; Ahmad, Naushad; Cong, Xinli
    In this study, zein-pectin nanoparticles loaded with Wampee [ Clausena lansium (Lour.) Skeels] (WEO) were developed. The particle size of the nanoparticles is 515.9 nm, polydispersity index is 0.4 and zeta potential is-39.3 mV. Subsequently, the ZWP was incorporated into sodium alginate (SA)-based film (ZWP-S). The films were then analyzed to determine their physical properties and thermal stability, and also to examine their microstructure and intermolecular forces using SEM, FTIR, and XRD techniques. Additionally, the films were evaluated for their antimicrobial and antioxidant activity, as well as their ability to sustain the release of WEO. Overall, the ZWP-S film conferred excellent functional properties, including UV barrier performance, mechanical properties (21 % increase in tensile strength), water sensitivity, stability, more compact structure, high antioxidant activity and long-lasting antimicrobial activity, surpassing those of the control film. Consequently, it was applied as a novel coating for preserving strawberries, rotting rate of strawberries was reduced by 43 % at 6d, yielding promising results in prolonging the freshness of the fruit.