Location: Food Safety and Intervention Technologies ResearchTitle: Application of yellow mustard mucilage and starch in nanoencapsulation of thymol and carvacrol by emulsion electrospray
|ANTO, P.R.C - Tennessee State University|
|MU, RICHARD - Tennessee State University|
|LI, DEYU - Vanderbilt University|
|PAN, ZHILIANG - Vanderbilt University|
|RAKSHIT, SUDIPTA - Tennessee State University|
|CUI, STEVE - Agriculture And Agri-Food Canada|
|WU, YING - Tennessee State University|
Submitted to: Carbohydrate Polymers
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/20/2022
Publication Date: 9/24/2022
Citation: Anto, P., Mu, R., Jin, Z.T., Li, D., Pan, Z., Rakshit, S., Cui, S.W., Wu, Y. 2022. Application of yellow mustard mucilage and starch in nanoencapsulation of thymol and carvacrol by emulsion electrospray. Carbohydrate Polymers. 298, 120148.
Interpretive Summary: The use of natural polymers and antimicrobials in antimicrobial food packaging is significantly growing due to increased health and environmental awareness. This study was conducted to encapsulate highly volatile essential oils (thymol/carvacrol) within the yellow mustard mucilage/starch matrix by electrospraying. The developed nanocapsules had diameters ranging between 70.3 to 95.56 nm with enhanced antimicrobial effects against foodborne pathogens and spoilage microorganisms. This study demonstrates an effective approach to develop antimicrobial food packaging with natural biopolymers and essential oils using electrospraying technology.
Technical Abstract: This study was conducted to encapsulate highly volatile thymol/carvacrol (TC) within the yellow mustard mucilage/starch (SW) matrix by electrospraying. Optimization of processing parameters and solution dynamics assisted in generating uniform nanocapsules with higher encapsulation efficiency up to 84.11%. The morphological study confirmed the non-porous spherical structure of nanocapsules and the particles’ diameter ranged between 70.3 to 95.56 nm. Nanocapsules with 30% TC exhibited enhanced antimicrobial effects against Escherichia coli, Staphylococcus aureus, Salmonella dublin, and Pseudomonas fluorescens, compared with nanocapsules without TC. Release kinetics of TC from the nanocapsules followed a controlled release pattern up to 180 h. Overall results show that the electrospray SW matrix can act as a delivery carrier for encapsulating hydrophobic bioactive compounds and control their release. This study demonstrates an effective approach to develop antimicrobial food packaging with natural biopolymers and essential oils using electrospraying technology.