Tetrabutylammonium hydroxide and zinc salts in cellulose-based colloidal systems enhance fruit shelf life

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-08-30 Epub Date: 2025-04-22 DOI:10.1016/j.foodchem.2025.144494

Andrea Brattelli , Maria Chiara Sportelli , Rosaria Anna Picca , Nicola Cioffi , Mara Pasqualicchio , Ornella Incerti , Simona Marianna Sanzani , Luigi Gentile

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Abstract

This study explores the development of cellulose-based active colloidal systems to enhance the antimicrobial properties of absorbent food pads and prolong the shelf life of cherry tomatoes. Food pads impregnated with colloidal systems made of microcrystalline cellulose dissolved in tetrabutylammonium hydroxide (TBAH) with zinc salts (ZnCl₂ and ZnSO₄) were tested for their antifungal efficacy. In vitro results revealed complete fungal suppression by TBAH alone and in combination with ZnCl₂. The interaction between TBAH and ZnSO₄ exhibited synergistic antifungal activity, while an additive effect was observed with ZnCl₂. In vivo tests showed a significant reduction in fruit rot, with ZnCl₂-treated pads reducing rot by 91 % after 14 days. TBAH was partially bound to cellulose chains, minimizing the risk of fruit contamination, as confirmed by ¹H nuclear magnetic resonance.

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纤维素基胶体系统中的四丁基氢氧化铵和锌盐可提高水果的保质期

本研究探索开发基于纤维素的活性胶体系统，以增强吸水食品垫的抗菌性能，延长樱桃番茄的保质期。研究人员对浸渍了由微晶纤维素溶解在四丁基氢氧化铵（TBAH）和锌盐（ZnCl2 和 ZnSO4）制成的胶体系统的食品吸水垫进行了抗真菌功效测试。体外试验结果表明，单独使用 TBAH 以及与 ZnCl2 合用都能完全抑制真菌。TBAH 与 ZnSO4 的相互作用表现出协同抗真菌活性，而 ZnCl2 则表现出相加效应。体内测试表明，经氯化锌₂处理的果盘在 14 天后腐烂率降低了 91%，果实腐烂率显著降低。经 1H 核磁共振证实，TBAH 部分与纤维素链结合，最大程度地降低了水果污染的风险。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.