Fabrication of colloidal stable gliadin-casein nanoparticles for the encapsulation of natamycin: Molecular interactions and antifungal application on cherry tomato.
Alternaria alternata
Gliadin
Interactions
Nanoparticles
Natamycin
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Oct 2022
15 Oct 2022
Historique:
received:
27
11
2021
revised:
15
05
2022
accepted:
20
05
2022
pubmed:
28
5
2022
medline:
9
6
2022
entrez:
27
5
2022
Statut:
ppublish
Résumé
Natamycin was encapsulated in gliadin-casein nanoparticles (G-C NPs) to control black rot in cherry tomato against Alternaria alternata. The G-C NPs with a mean particle diameter of 211 ± 4 nm were prepared using an anti-solvent method. The composite NPs showed better stability against neutral pH, ion, and storage than gliadin NPs. The quenching of gliadin by natamycin was static with a constant of 5.99 × 10
Identifiants
pubmed: 35623282
pii: S0308-8146(22)01250-X
doi: 10.1016/j.foodchem.2022.133288
pii:
doi:
Substances chimiques
Antifungal Agents
0
Caseins
0
Natamycin
8O0C852CPO
Gliadin
9007-90-3
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
133288Informations de copyright
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