Butylated hydroxyanisole encapsulated in gelatin fiber mats: Volatile release kinetics, functional effectiveness and application to strawberry preservation
作者: Linlin LiHualin WangMinmin ChenSuwei JiangShaotong JiangXingjiang LiQiaoyun Wang
作者单位: 1School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
2School of Food Science and Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
3Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China
刊名: Food Chemistry, 2018, Vol.269 , pp.142-149
来源数据库: Elsevier Journal
DOI: 10.1016/j.foodchem.2018.06.150
关键词: ElectrospinningButylated hydroxyanisoleGelatinStrawberry
原始语种摘要: Abstract(#br)Butylated hydroxyanisole (BHA) encapsulated in gelatin (GA) (GA-BHA) fiber mats were fabricated via electrospinning technique and applied to strawberry preservation. The volatile release kinetics and functional effectiveness of the mats were investigated. BHA was high efficiently encapsulated in GA fibers and the antioxidant activity of BHA could be well protected. The encapsulation of BHA enhanced the stability of GA and favored structure transition of GA from random coil and β-turns to α-helix and β-sheet. The GA-BHA mats showed good antibacterial activity against Staphylococcus aureus , and the predominant volatile release mechanism of BHA from mats was Fickian diffusion. Furthermore, the mats also showed broad-spectrum antifungal activity against four mould genera (...
全文获取路径: Elsevier  (合作)
分享到:
来源刊物:
影响因子:3.334 (2012)

×
关键词翻译
关键词翻译
  • strawberry 草莓
  • gelatin 
  • effectiveness 有效性
  • functional 功能的
  • kinetics 动力学
  • encapsulated 压缩
  • application 申请
  • preservation 保存
  • release 释放
  • fiber 纤维