This study reports the development of a novel oil-in-water nanoemulsion system composed of Lactobacillus plantarum SC21 cell-free supernatant(LCFS),Litsea cubeba essential oil(LCEO),and soy lecithin(SL).Through system...This study reports the development of a novel oil-in-water nanoemulsion system composed of Lactobacillus plantarum SC21 cell-free supernatant(LCFS),Litsea cubeba essential oil(LCEO),and soy lecithin(SL).Through systematic characterization,this study revealed that the nanoemulsions exhibited a uniform spherical morphology,stable dispersion,and minimal aggregation.These findings demonstrated the formation of a robust interfacial structure,likely via molecular interactions such as hydrogen bonds and electrostatic forces.The encapsulation of bioactive compounds within this system significantly enhanced their functional performance.Specifically,LCFS-LCEO nanoemulsions(LCFS-LCEO-NEs)showed improved antioxidant activity and stronger antibacterial effects against common spoilage microorganisms(Pseudomonas aeruginosa and Pseudomonas putida)in fiddlehead ferns than LCFS and LCEO alone,and it outperformed the simple physical mixture of LCFS and LCEO,highlighting the crucial role of the nanoencapsulation process.When applied to fiddlehead ferns during storage at 4℃,LCFS-LCEO-NEs effectively hindered quality loss by delaying browning,senescence,and moisture loss,thereby extending the postharvest shelf life to 24 days.Additionally,the textural properties and key nutritional components of fiddlehead ferns were also maintained during refrigerated storage,and key browningrelated enzymes such as polyphenol oxidase and peroxidase were inhibited.Overall,this study demonstrated that LCFS-LCEO-NEs function as multifunctional preservatives through multiple integrated mechanisms,including structural encapsulation,enhanced antioxidant activity,additive antibacterial effects,and browning enzyme inhibition.Thus,they offer a sustainable and innovative strategy for the postharvest management and quality control of wild vegetables.展开更多
基金support from the Jilin Provincial Scientific and Technological Development Program(No.20230202049NC).
文摘This study reports the development of a novel oil-in-water nanoemulsion system composed of Lactobacillus plantarum SC21 cell-free supernatant(LCFS),Litsea cubeba essential oil(LCEO),and soy lecithin(SL).Through systematic characterization,this study revealed that the nanoemulsions exhibited a uniform spherical morphology,stable dispersion,and minimal aggregation.These findings demonstrated the formation of a robust interfacial structure,likely via molecular interactions such as hydrogen bonds and electrostatic forces.The encapsulation of bioactive compounds within this system significantly enhanced their functional performance.Specifically,LCFS-LCEO nanoemulsions(LCFS-LCEO-NEs)showed improved antioxidant activity and stronger antibacterial effects against common spoilage microorganisms(Pseudomonas aeruginosa and Pseudomonas putida)in fiddlehead ferns than LCFS and LCEO alone,and it outperformed the simple physical mixture of LCFS and LCEO,highlighting the crucial role of the nanoencapsulation process.When applied to fiddlehead ferns during storage at 4℃,LCFS-LCEO-NEs effectively hindered quality loss by delaying browning,senescence,and moisture loss,thereby extending the postharvest shelf life to 24 days.Additionally,the textural properties and key nutritional components of fiddlehead ferns were also maintained during refrigerated storage,and key browningrelated enzymes such as polyphenol oxidase and peroxidase were inhibited.Overall,this study demonstrated that LCFS-LCEO-NEs function as multifunctional preservatives through multiple integrated mechanisms,including structural encapsulation,enhanced antioxidant activity,additive antibacterial effects,and browning enzyme inhibition.Thus,they offer a sustainable and innovative strategy for the postharvest management and quality control of wild vegetables.
