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Zein/Gum Arabic Nanoparticles for Cinnamaldehyde Delivery: Enhanced Antifungal Performance and Bread Shelf Life Extension.

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Τίτλος: Zein/Gum Arabic Nanoparticles for Cinnamaldehyde Delivery: Enhanced Antifungal Performance and Bread Shelf Life Extension.
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
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  Data: Zein/Gum Arabic Nanoparticles for Cinnamaldehyde Delivery: Enhanced Antifungal Performance and Bread Shelf Life Extension.
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– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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&#160;nm), a narrow size distribution (polydispersity index&#160;&amp;lt;&#160;0.2), good colloidal stability (zeta potential -21.8&#160;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.&lt;br /&gt; (&#169; 2026 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)
– Name: Ref
  Label: References
  Group: RefInfo
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– Name: GrantInfo
  Label: Grant Information
  Group: Grant
  Data: 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
– Name: SubjectMinor
  Label: Contributed Indexing
  Group:
  Data: &lt;i&gt;Keywords: &lt;/i&gt;bakery products; cinnamon; encapsulation; essential oil; fungal spoilage; nanocarrier; nanostructure
– Name: NumberCAS
  Label: Substance Nomenclature
  Group: ID
  Data: 9010-66-6 (Zein)&lt;br /&gt;9000-01-5 (Gum Arabic)&lt;br /&gt;SR60A3XG0F (cinnamaldehyde)&lt;br /&gt;7864XYD3JJ (Acrolein)&lt;br /&gt;0 (Antifungal Agents)
– Name: DateEntry
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  Data: &lt;i&gt;Date Created: &lt;/i&gt;20260916 &lt;i&gt;Date Completed: &lt;/i&gt;20260916 &lt;i&gt;Latest Revision: &lt;/i&gt;20260918
– Name: DateUpdate
  Label: Update Code
  Group: Date
  Data: 20260918
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  Label: PubMed Central ID
  Group: ID
  Data: PMC13579503
– Name: DOI
  Label: DOI
  Group: ID
  Data: 10.1111/1750-3841.71488
– Name: AN
  Label: PMID
  Group: ID
  Data: 42746715
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=cmedm&AN=42746715
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1111/1750-3841.71488
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        StartPage: e71488
    Subjects:
      – SubjectFull: Penicillium drug effects
        Type: general
      – SubjectFull: Penicillium growth & development
        Type: general
      – SubjectFull: Aspergillus flavus drug effects
        Type: general
      – SubjectFull: Food Storage
        Type: general
      – SubjectFull: Particle Size
        Type: general
      – SubjectFull: Spectroscopy, Fourier Transform Infrared
        Type: general
      – SubjectFull: Zein chemistry
        Type: general
      – SubjectFull: Gum Arabic chemistry
        Type: general
      – SubjectFull: Acrolein analogs & derivatives
        Type: general
      – SubjectFull: Acrolein pharmacology
        Type: general
      – SubjectFull: Acrolein chemistry
        Type: general
      – SubjectFull: Nanoparticles chemistry
        Type: general
      – SubjectFull: Antifungal Agents pharmacology
        Type: general
      – SubjectFull: Antifungal Agents chemistry
        Type: general
      – SubjectFull: Bread microbiology
        Type: general
      – SubjectFull: Bread analysis
        Type: general
      – SubjectFull: Food Preservation methods
        Type: general
    Titles:
      – TitleFull: Zein/Gum Arabic Nanoparticles for Cinnamaldehyde Delivery: Enhanced Antifungal Performance and Bread Shelf Life Extension.
        Type: main
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      – PersonEntity:
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            NameFull: Sartor M
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            NameFull: da Rosa VT
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            NameFull: Nascimento LS
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            NameFull: Thill AS
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            NameFull: Bernardi F
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            NameFull: Veras FF
      – PersonEntity:
          Name:
            NameFull: Welke JE
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      – BibEntity:
          Dates:
            – D: 01
              M: 09
              Text: 2026 Sep
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-electronic
              Value: 1750-3841
          Numbering:
            – Type: volume
              Value: 91
            – Type: issue
              Value: 9
          Titles:
            – TitleFull: Journal of food science
              Type: main
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