Preparation and characterization of a modified Canna starch as a wall material for the encapsulation of methyleugenol improves its antifungal activity against Fusarium trichothecioides
文献类型： 外文期刊
作者： Xiao, Yao 1 ; Liu, Zaizhi 2 ; Gu, Huiyan 3 ; Yang, Lei 1 ; Liu, Tingting 1 ; Tian, Hao 6 ;
作者机构： 1.Northeast Forestry Univ, Coll Chem Chem Engn & Resource Utilizat, Harbin 150040, Peoples R China
2.Jiangxi Normal Univ, Coll Life Sci, Nanchang 330022, Peoples R China
3.Northeast Forestry Univ, Sch Forestry, Harbin 150040, Peoples R China
4.Northeast Forestry Univ, Key Lab Forest Plant Ecol, Minist Educ, Harbin 150040, Peoples R China
5.Qiqihar Med Univ, Coll Pharm, Qiqihar 161006, Peoples R China
6.Yunnan Acad Agr Sci, Agroprod Proc Res Inst, Kunming 650223, Peoples R China
关键词： Microcapsules; Antifungal activity; Modified Canna starch; Methyleugenol
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 433 卷
页码：
收录情况： SCI
摘要： In this study, & alpha;-amylase (& alpha;-A) and 2-octenylsuccinic anhydride (OSA)-modified Canna starch (Cs) were prepared and characterized as wall materials and encapsulated with methyleugenol (& alpha;-A-OSA-Cs-methyleugenol); their in vitro antifungal activity against Fusarium trichothecioides (F. trichothecioides) was also investigated. The encapsulation efficiency under optimal encapsulation conditions was 83.98%. The results of particle size, polydispersity index (PDI), zeta potential, electron scanning microscopy and Fourier transform infrared spectroscopy showed that the modified Cs had superior physicochemical properties; it was also demonstrated that methyleugenol successfully entered the pores of Cs. The in vitro release study showed that & alpha;-A-OSA-Cs could effectively reduce their volatility under different temperature environments. & alpha;-A-OSA-Cs have excellent performance as slow-release wall materials, and after encapsulation with methyleugenol, the inhibition ability of F. trichothecioides mycelium growth was dose-dependent and improved, extending the shelf life of potatoes, which has good commercial value in the field of slow-release preservatives.
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