Functionalized sodium alginate composite films based on double-encapsulated essential oil of wampee nanoparticles: a green preservation material

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dc.authoridKhan, Mohammad Rizwan/0000-0001-6270-8539
dc.authoridAhmad, Naushad/0000-0002-2913-1763
dc.contributor.authorHe, Jinman
dc.contributor.authorZhang, Wanli
dc.contributor.authorGoksen, Gulden
dc.contributor.authorKhan, Mohammad Rizwan
dc.contributor.authorAhmad, Naushad
dc.contributor.authorCong, Xinli
dc.date.accessioned2025-03-17T12:27:16Z
dc.date.available2025-03-17T12:27:16Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractIn 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.
dc.description.sponsorshipHainan Provincial Natural Science Foundation of China [321RC462, RSP2024R138]; King Saud University, Riyadh, Saudi Arabia
dc.description.sponsorshipThis work was supported by Hainan Provincial Natural Science Foundation of China (321RC462) . The authors would also like to thank the Researchers Supporting Project Number (RSP2024R138) , King Saud University, Riyadh, Saudi Arabia.
dc.identifier.doi10.1016/j.fochx.2024.101842
dc.identifier.issn2590-1575
dc.identifier.pmid39377084
dc.identifier.scopus2-s2.0-85204443688
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2024.101842
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2164
dc.identifier.volume24
dc.identifier.wosWOS:001321901000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectEssential oil
dc.subjectNanoparticles
dc.subjectFilm properties
dc.subjectPreservation application
dc.titleFunctionalized sodium alginate composite films based on double-encapsulated essential oil of wampee nanoparticles: a green preservation material
dc.typeArticle

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