Khalil, Rowaida K; El-Sayed, Nadeen B; El-sayed, Rawan H; Sallam, Rahma M; Abdelnabi, Asmaa Y; Soliman, Nouran S; Ibrahim, Rawan A; Ibrahim, Menna-tallah A; Sharaby, Muhammed R et Abdelrahim, Dalia S (2025). Guar gum-based systems formulated with encapsulated propolis extract for minimally processed fruits and confectionery packaging Food Hydrocolloids , vol. 169 , nº 111640. pp. 1-17. DOI: 10.1016/j.foodhyd.2025.111640.
Ce document n'est pas hébergé sur EspaceINRS.Résumé
For the first time, guar gum (GG) formulations were functionalized with encapsulated propolis extract (PE) to explore their potential and performance in preserving fresh-cut kiwi and milk chocolate chips. PE encapsulated using gum arabic (GA) exhibited excellent stability (PDI = 0.12, ζ-potential = −38.58 mV), antioxidant, antimicrobial potential against common food-borne pathogens, and cytotoxic activity against Caco-2 cells. Incorporating GA-PE micro/nanocapsules into GG solution (2.0 % w/v) markedly improved its viscosity (2002 mPa.s), cytotoxic and antioxidant capacity, supporting its use to preserve minimally processed kiwi against spoilage by an indigenous yeast strain. The active GG coating substantially reduced Rhodotorula mucilaginosa population counts in sliced kiwi by 2.0 log units after 8 days and effectively maintained key quality parameters (pH/weight loss/total phenolic content/total soluble solids), thereby, extending the fruit's shelf-life by at least 3 days at 4°C. Additionally, reinforcing the GG hydrocolloid matrix with microcrystalline cellulose and montmorillonite produced an active nanocomposite film with superior mechanical properties (tensile strength = 20.89 MPa, elongation = 59.68 %), hydrophobicity (WCA = 67.04°), thermal stability (Tmax = 304 °C), reduced water solubility (45.40 %), and moisture content (7.91 %). Applied as a single-layer overwrap for chocolate chips stored at abusive temperature (22 ± 2 °C) for up to 16 weeks, the novel active GG-based film, maintained water activity/pH, significantly retarded lipid oxidation, prevented hardness loss, and preserved the fresh physical appearance of chocolate, owing to its antioxidant capacity and excellent moisture barrier that may have created a modified atmosphere-like effect. Overall, this proof-of-concept study demonstrates the practical advantages of using edible GG formulations, with tailored properties as biodegradable, eco-friendly carriers/barriers, offering a promising alternative to conventional synthetic food packaging materials commonly used in the market for shelf-life extension and quality preservation of both high- and low-moisture food products.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Edible films; Chocolate chips; Coatings; Encapsulation; Guar gum; Kiwi; Propolis; Rhodotorula mucilaginosa |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 07 juill. 2025 19:05 |
| Dernière modification: | 07 juill. 2025 19:05 |
| URI: | https://espace.inrs.ca/id/eprint/16558 |
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