Academic Journal
Lipid phase behavior governs microstructural retention and sustained α-tocopherol release in pullulan composite films for walnut kernel preservation.
| Τίτλος: | Lipid phase behavior governs microstructural retention and sustained α-tocopherol release in pullulan composite films for walnut kernel preservation. |
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| Συγγραφείς: | Liu X; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Wang X; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Xia J; Hebei Yangyuan Zhihui Beverage Co., Ltd., Hebei Key Laboratory of Walnut Nutritional Function and Processing Technology, Hengshui 053000, China., Qi B; Hebei Yangyuan Zhihui Beverage Co., Ltd., Hebei Key Laboratory of Walnut Nutritional Function and Processing Technology, Hengshui 053000, China., Yao K; Hebei Yangyuan Zhihui Beverage Co., Ltd., Hebei Key Laboratory of Walnut Nutritional Function and Processing Technology, Hengshui 053000, China., Zhou D; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Song L; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: ryo.song@foxmail.com. |
| Πηγή: | Food research international (Ottawa, Ont.) [Food Res Int] 2026 Sep 30; Vol. 240, pp. 119661. Date of Electronic Publication: 2026 Jun 06. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Imprint Name(s): | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| Ιατρικοί όροι (MeSH): | alpha-Tocopherol*/chemistry , Glucans*/chemistry , Food Preservation*/methods , Nuts*/chemistry , Lipids*/chemistry, Coconut Oil/chemistry ; Food Packaging/methods ; Emulsions ; Phase Separation ; Tensile Strength ; Delayed-Action Preparations ; Permeability |
| Περίληψη: | The entrapment of lipophilic bioactives within hydrophilic polymer matrices presents physical challenges regarding phase separation and uncontrolled release. This study evaluates a strategy based on tuning lipid phase behavior to modulate the microstructural evolution of α-tocopherol-loaded nanoemulsions and derived pullulan films. A 40% coconut oil proportion induced a transition from a disordered supercooled liquid to an ordered viscoelastic fluid. This state facilitated the formation of stable nanodroplets with a mean diameter of 18.59 nm and a polydispersity index of 0.24 by reducing the interfacial tension to 5.07 mN·m-1 and the critical micelle concentration to 0.01 g·L-1. Conversely, a 60% coconut oil proportion caused microstructural crowding and interfacial bridging. This highly homogeneous architecture was preserved within the solid film, yielding a tensile strength of 26.51 MPa, an elongation at break of 15.14%, and reduced permeabilities for oxygen (0.14 × 10-4 g·m-1·s-1) and water vapor (1.04 × 10-13 kg·m-1·s-1·Pa-1). Kinetic modeling confirmed a quasi-Fickian diffusion profile in which the embedded nanodomains functioned as steric obstacles. This tortuous diffusion path restricted solute mobility, suppressing the initial release and achieving an 88.88% retention of tocopherol activity. Application on walnut kernels demonstrated preservation efficacy, evidenced by a 39.94% reduction in peroxide value and a 38.56% decrease in thiobarbituric acid reactive substances compared to the control group. Regulating internal lipid phase behavior provides a predictable microstructural framework for developing active packaging systems to extend the shelf life of lipid-rich foods. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Active packaging; Lipid phase behavior; Microstructural retention; Nanoscale emulsions; Sustained release; Α-tocopherol |
| Substance Nomenclature: | H4N855PNZ1 (alpha-Tocopherol) 0 (Glucans) 8ZQ0AYU1TT (pullulan) 0 (Emulsions) Q9L0O73W7L (Coconut Oil) 0 (Delayed-Action Preparations) 0 (Lipids) |
| Entry Date(s): | Date Created: 20260706 Date Completed: 20260707 Latest Revision: 20260706 |
| Update Code: | 20260708 |
| DOI: | 10.1016/j.foodres.2026.119661 |
| PMID: | 42409491 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2026.119661 |