化学
果胶
皮克林乳液
乳状液
果胶酶
乳清蛋白
食品科学
分离乳清蛋白粉
抗菌剂
枯草芽孢杆菌
果胶酯酶
色谱法
酶
生物化学
有机化学
细菌
生物
遗传学
作者
Ying Xin,Zhenzhen Liu,Chenhao Yang,Chen Dong,Fusheng Chen,Kunlun Liu
标识
DOI:10.1016/j.ijbiomac.2023.127064
摘要
The increase in pectin methylesterase (PME) activity on fresh-cut apple surface can smartly trigger the controlled release of bactericidal agents encapsulated within intelligent responsive Pickering emulsions. In this study, we developed a PME-responsive nanocomplex (W-H-II) to stabilize Pickering emulsion containing thyme essential oil (TEO), preserving fresh-cut apples. W-H-II, formed by heat-induced whey protein isolate (WPI) and high methoxyl pectin (HMP) (pH 4.5, 85 °C, 15 min, WPI:HMP ratio 1:2), exhibited good pH stability due to the stabilizing effects of hydrophobic, hydrogen bonding, and electrostatic interactions. The presence of PME triggered the demethylation of HMP within W-H-II, conferring PME response characteristics. Subsequently, a bacteriostasis experiment with pectinase-producing Bacillus subtilis provided evidence of PME-triggered TEO release from W-H-II-stabilized Pickering emulsion. Furthermore, microscopy techniques were employed to verify the demulsification behavior of the emulsion when PME activity ranged from 0.25 to 2.50 U mL−1. Finally, the PME-responsive TEO Pickering emulsion effectively preserved fresh-cut apples. Stored for 6 days at 5 °C and 10 °C, as the PME activity on the apple surface increased, the decay rate of the coated group was 0 %, with a total colony count below 3.0 log CFU g−1. This study introduces a novel intelligent preservation strategy for storing fresh-cut apples.
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