Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life.
Antifungal coatings
Bioactive compounds
Bread
Egg white protein nanoparticles
Nanocomplexes
Shelf life
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
10 2021
10 2021
Historique:
received:
15
03
2021
revised:
28
06
2021
accepted:
06
07
2021
entrez:
11
9
2021
pubmed:
12
9
2021
medline:
21
10
2021
Statut:
ppublish
Résumé
This work is aimed to obtain nanocomplexes based on egg white protein nanoparticles (EWPn) and bioactive compounds (BC), carvacrol (CAR), thymol (THY) and trans-cinnamaldehyde (CIN), and evaluate their application as antifungal edible coatings on preservative-free breads. The nanocomplex formation was studied through stoichiometry, affinity, colloidal behavior, morphology, and encapsulation efficiency (EE, %). Rounded-shape nanocomplexes with particle sizes < 100 nm were obtained. The EE values were similar for all BC (>83%). Furthermore, the in vitro antifungal activity of the nanocomplexes was verified using the Aspergillus niger species. The nanocomplexes were applied as coatings onto the crust of preservative-free breads, which were stored for 7 days (at 25 °C). The coatings had no impact on the physicochemical properties of the bread loaves (moisture, a
Identifiants
pubmed: 34507742
pii: S0963-9969(21)00496-8
doi: 10.1016/j.foodres.2021.110597
pii:
doi:
Substances chimiques
Antifungal Agents
0
Egg Proteins
0
Food Preservatives
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
110597Informations de copyright
Copyright © 2021 Elsevier Ltd. All rights reserved.