Academic Journal
Zein/Gum Arabic Nanoparticles for Cinnamaldehyde Delivery: Enhanced Antifungal Performance and Bread Shelf Life Extension.
| Τίτλος: | Zein/Gum Arabic Nanoparticles for Cinnamaldehyde Delivery: Enhanced Antifungal Performance and Bread Shelf Life Extension. |
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| Συγγραφείς: | Sartor M; Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil., da Rosa VT; Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil., Nascimento LS; Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil., Thill AS; Graduate Program in Physics, Institute of Physics, UFRGS, Porto Alegre, Brazil., Bernardi F; Graduate Program in Physics, Institute of Physics, UFRGS, Porto Alegre, Brazil., Veras FF; Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil., Welke JE; Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil. |
| Πηγή: | Journal of food science [J Food Sci] 2026 Sep; Vol. 91 (9), pp. e71488. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE |
| Imprint Name(s): | Publication: Malden, Mass. : Wiley on behalf of the Institute of Food Technologists Original Publication: Champaign, Ill. Institute of Food Technologists |
| Ιατρικοί όροι (MeSH): | Zein*/chemistry , Gum Arabic*/chemistry , Acrolein*/analogs & derivatives , Acrolein*/pharmacology , Acrolein*/chemistry , Nanoparticles*/chemistry , Antifungal Agents*/pharmacology , Antifungal Agents*/chemistry , Bread*/microbiology , Bread*/analysis , Food Preservation*/methods, Penicillium/drug effects ; Penicillium/growth & development ; Aspergillus flavus/drug effects ; Food Storage ; Particle Size ; Spectroscopy, Fourier Transform Infrared |
| Περίληψη: | Bread is highly susceptible to fungal spoilage, which limits its shelf life. The increasing interest in preservation strategies based on naturally derived antifungals is constrained by the instability of compounds such as cinnamaldehyde, the main component of cinnamon essential oil. This study evaluated cinnamaldehyde-loaded zein/gum arabic nanoparticles for bread preservation, focusing on physicochemical characterization, antifungal activity, in situ performance, and storage stability. The particles, prepared by antisolvent precipitation, showed a mean particle diameter in the nanometric range (∼255 nm), a narrow size distribution (polydispersity index < 0.2), good colloidal stability (zeta potential -21.8 mV), and suitable encapsulation efficiency (71%). Scanning electron microscopy (SEM) analyses revealed spherical particles with smooth and compact surfaces. Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA) confirmed the incorporation of cinnamaldehyde and the enhanced stability of the compound within the polymeric matrix. Small-angle x-ray scattering (SAXS) indicated nanoscale domains consistent with cinnamaldehyde incorporation, whereas x-ray photoelectron spectroscopy (XPS) confirmed surface zein, supporting encapsulation. Encapsulation maintained or enhanced antifungal activity against Penicillium citrinum, Penicillium roqueforti, Aspergillus niger, and Aspergillus flavus, particularly at subinhibitory concentrations. In situ assays showed a marked delay in fungal growth and reduced contamination in bread treated with encapsulated cinnamaldehyde compared with the cinnamaldehyde control dispersion and untreated bread. Storage studies demonstrated that refrigeration preserved nanoparticle stability and antifungal activity for up to 180 days. Overall, zein/gum arabic nanoparticles provided a stable delivery system for cinnamaldehyde, enabling sustained antifungal performance in bread and offering a promising strategy for controlling fungal spoilage and extending shelf life. (© 2026 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.) |
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| Grant Information: | Coordination for the Improvement of Higher Education Personnel (CAPES); Foundation for Research Support of the State of Rio Grande do Sul (FAPERGS); 304886/2022-0 National Council for Scientific and Technological Development |
| Contributed Indexing: | Keywords: bakery products; cinnamon; encapsulation; essential oil; fungal spoilage; nanocarrier; nanostructure |
| Substance Nomenclature: | 9010-66-6 (Zein) 9000-01-5 (Gum Arabic) SR60A3XG0F (cinnamaldehyde) 7864XYD3JJ (Acrolein) 0 (Antifungal Agents) |
| Entry Date(s): | Date Created: 20260916 Date Completed: 20260916 Latest Revision: 20260918 |
| Update Code: | 20260918 |
| PubMed Central ID: | PMC13579503 |
| DOI: | 10.1111/1750-3841.71488 |
| PMID: | 42746715 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1750-3841 |
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| DOI: | 10.1111/1750-3841.71488 |