High hydrostatic pressure (HHP) reinforces solid encapsulation of d-limonene into V-type starch and its application in strawberry storage
The formation of inclusion complexes (ICs) between V-type starch and flavors is traditionally conducted in an aqueous system. In this study, limonene was solid encapsulated into V6-starch under ambient pressure (AP) and high hydrostatic pressure (HHP). The maximum loading capacity reached 639.0 mg/g...
| Main Authors: | , , , , , |
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| Format: | Article |
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Elsevier
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/108175/ |
| _version_ | 1848865093094211584 |
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| author | Yanan, Sun Xiangze, Jia Chin, Ping Tan Bin, Zhang Xiong, Fu Qiang, Huang |
| author_facet | Yanan, Sun Xiangze, Jia Chin, Ping Tan Bin, Zhang Xiong, Fu Qiang, Huang |
| author_sort | Yanan, Sun |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The formation of inclusion complexes (ICs) between V-type starch and flavors is traditionally conducted in an aqueous system. In this study, limonene was solid encapsulated into V6-starch under ambient pressure (AP) and high hydrostatic pressure (HHP). The maximum loading capacity reached 639.0 mg/g after HHP treatment, and the highest encapsulation efficiency was 79.9 %. X-ray Diffraction (XRD) results showed that the ordered structure of V6-starch was ameliorated with limonene, which avoided the reduction of the space between adjacent helices within V6-starch generated by HHP treatment. Notably, HHP treatment may force molecular permeation of limonene from amorphous regions into inter-crystalline amorphous regions and crystalline regions as the Small-angle X-ray scattering (SAXS) patterns indicated, leading to better controlled-release behavior. Thermogravimetry analysis (TGA) revealed that the solid encapsulation of V-type starch improved the thermal stability of limonene. Further, the release kinetics study showed that a complex prepared with a mass ratio of 2:1 under HHP treatment sustainably released limonene over 96 h and exhibited a preferable antimicrobial effect, which could extend the shelf life of strawberries. |
| first_indexed | 2025-11-15T13:59:13Z |
| format | Article |
| id | upm-108175 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:59:13Z |
| publishDate | 2023 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1081752024-09-23T02:02:13Z http://psasir.upm.edu.my/id/eprint/108175/ High hydrostatic pressure (HHP) reinforces solid encapsulation of d-limonene into V-type starch and its application in strawberry storage Yanan, Sun Xiangze, Jia Chin, Ping Tan Bin, Zhang Xiong, Fu Qiang, Huang The formation of inclusion complexes (ICs) between V-type starch and flavors is traditionally conducted in an aqueous system. In this study, limonene was solid encapsulated into V6-starch under ambient pressure (AP) and high hydrostatic pressure (HHP). The maximum loading capacity reached 639.0 mg/g after HHP treatment, and the highest encapsulation efficiency was 79.9 %. X-ray Diffraction (XRD) results showed that the ordered structure of V6-starch was ameliorated with limonene, which avoided the reduction of the space between adjacent helices within V6-starch generated by HHP treatment. Notably, HHP treatment may force molecular permeation of limonene from amorphous regions into inter-crystalline amorphous regions and crystalline regions as the Small-angle X-ray scattering (SAXS) patterns indicated, leading to better controlled-release behavior. Thermogravimetry analysis (TGA) revealed that the solid encapsulation of V-type starch improved the thermal stability of limonene. Further, the release kinetics study showed that a complex prepared with a mass ratio of 2:1 under HHP treatment sustainably released limonene over 96 h and exhibited a preferable antimicrobial effect, which could extend the shelf life of strawberries. Elsevier 2023 Article PeerReviewed Yanan, Sun and Xiangze, Jia and Chin, Ping Tan and Bin, Zhang and Xiong, Fu and Qiang, Huang (2023) High hydrostatic pressure (HHP) reinforces solid encapsulation of d-limonene into V-type starch and its application in strawberry storage. International Journal of Biological Macromolecules, 235. art. no. 123886. pp. 1-10. ISSN 0141-8130; ESSN: 1879-0003 https://linkinghub.elsevier.com/retrieve/pii/S0141813023007808 10.1016/j.ijbiomac.2023.123886 |
| spellingShingle | Yanan, Sun Xiangze, Jia Chin, Ping Tan Bin, Zhang Xiong, Fu Qiang, Huang High hydrostatic pressure (HHP) reinforces solid encapsulation of d-limonene into V-type starch and its application in strawberry storage |
| title | High hydrostatic pressure (HHP) reinforces solid encapsulation of d-limonene into V-type starch and its application in strawberry storage |
| title_full | High hydrostatic pressure (HHP) reinforces solid encapsulation of d-limonene into V-type starch and its application in strawberry storage |
| title_fullStr | High hydrostatic pressure (HHP) reinforces solid encapsulation of d-limonene into V-type starch and its application in strawberry storage |
| title_full_unstemmed | High hydrostatic pressure (HHP) reinforces solid encapsulation of d-limonene into V-type starch and its application in strawberry storage |
| title_short | High hydrostatic pressure (HHP) reinforces solid encapsulation of d-limonene into V-type starch and its application in strawberry storage |
| title_sort | high hydrostatic pressure (hhp) reinforces solid encapsulation of d-limonene into v-type starch and its application in strawberry storage |
| url | http://psasir.upm.edu.my/id/eprint/108175/ http://psasir.upm.edu.my/id/eprint/108175/ http://psasir.upm.edu.my/id/eprint/108175/ |