Scholarlink

<p>Ionic gelation using sodium tripolyphosphate (STPP) is an effective method for producing chitosan nanoparticles that encapsulate natural compounds such as lemongrass essential oil (LEO), offering a safe and practical edible coating to extend the shelf life of post-harvest fruits. This study presents the first application of LEO-loaded chitosan nanoparticles (CS/LEO NPs) for the preservation of fresh strawberries, achieving shelf life extension up to 15 days at 4&#xa0;°C with minimal weight loss and superior sensory quality. Optimal conditions for nanoparticle synthesis are identified at a CS concentration of 0.7 w/v%, a CS: STPP mass ratio of 2.5:1, and a CS: LEO mass ratio of 1:0.75. The resulting nanoparticles exhibit a particle size of 457.0&#xa0;nm, a zeta potential of 31.35 mV, and a polydispersity index of 0.318. Under these conditions, the system reaches a high encapsulation efficiency of 98.21% and a substantial loading capacity of 55.13%, which is 2.7 times higher than values reported in the previous work. The CS/LEO NPs demonstrate antioxidant capacity 1.2–2.6 times greater than pure LEO and significantly enhanced antibacterial effects compared to empty CS NPs, attributed to the synergistic effects of nanoscale dimensions and the inherent bioactivity of LEO. These findings highlight CS/LEO NPs as a promising, sustainable platform for LEO delivery in active packaging, especially for preserving vulnerable fruits like strawberries.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Novel application of Lemongrass essential Oil-Encapsulated Chitosan nanoparticles as edible coatings for extending the shelf life of strawberries

  • 期刊论文

  • 发表日期：

    2025年9月8日

查看全文
  • Nga H.N. Do,
  • Nhu The Vo,
  • Tam Phung Anh Le,
  • Viet Thanh Tran,
  • Kien A. Le,
  • Phung K. Le

摘要

Ionic gelation using sodium tripolyphosphate (STPP) is an effective method for producing chitosan nanoparticles that encapsulate natural compounds such as lemongrass essential oil (LEO), offering a safe and practical edible coating to extend the shelf life of post-harvest fruits. This study presents the first application of LEO-loaded chitosan nanoparticles (CS/LEO NPs) for the preservation of fresh strawberries, achieving shelf life extension up to 15 days at 4 °C with minimal weight loss and superior sensory quality. Optimal conditions for nanoparticle synthesis are identified at a CS concentration of 0.7 w/v%, a CS: STPP mass ratio of 2.5:1, and a CS: LEO mass ratio of 1:0.75. The resulting nanoparticles exhibit a particle size of 457.0 nm, a zeta potential of 31.35 mV, and a polydispersity index of 0.318. Under these conditions, the system reaches a high encapsulation efficiency of 98.21% and a substantial loading capacity of 55.13%, which is 2.7 times higher than values reported in the previous work. The CS/LEO NPs demonstrate antioxidant capacity 1.2–2.6 times greater than pure LEO and significantly enhanced antibacterial effects compared to empty CS NPs, attributed to the synergistic effects of nanoscale dimensions and the inherent bioactivity of LEO. These findings highlight CS/LEO NPs as a promising, sustainable platform for LEO delivery in active packaging, especially for preserving vulnerable fruits like strawberries.