Development and characterization of zein co-encapsulated wampee essential oil and propolis extract films for food preservation

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dc.authoridAhmad, Naushad/0000-0002-2913-1763
dc.authoridKhan, Mohammad Rizwan/0000-0001-6270-8539
dc.contributor.authorHe, Jinman
dc.contributor.authorGoksen, Gulden
dc.contributor.authorCong, Xinli
dc.contributor.authorKhan, Mohammad Rizwan
dc.contributor.authorAhmad, Naushad
dc.contributor.authorZhang, Wanli
dc.date.accessioned2025-03-17T12:27:14Z
dc.date.available2025-03-17T12:27:14Z
dc.date.issued2025
dc.departmentTarsus Üniversitesi
dc.description.abstractThis 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.
dc.description.sponsorshipNational Natural Science Foundation of China [32302167, RSP2024R138]; King Saud Uni-versity, Riyadh, Saudi Arabia
dc.description.sponsorshipThis work was supported by the National Natural Science Foundation of China (No.32302167) . The authors would also like to thank the Re-searchers Supporting Project Number (RSP2024R138) , King Saud Uni-versity, Riyadh, Saudi Arabia.
dc.identifier.doi10.1016/j.foodcont.2024.110855
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.scopus2-s2.0-85203404679
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2024.110855
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2150
dc.identifier.volume168
dc.identifier.wosWOS:001315472700001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Control
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectBiodegradable films
dc.subjectEncapsulation
dc.subjectAntimicrobial properties
dc.subjectShelf-life extension
dc.subjectSustainable packaging
dc.titleDevelopment and characterization of zein co-encapsulated wampee essential oil and propolis extract films for food preservation
dc.typeArticle

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