期刊论文

He, Zhijun;Cai, J

英文

Food Chemistry

0308-8146

2025

467

142203

10.1016/j.foodchem.2024.142203

CRediT authorship contribution statement Changsheng Luo: Writing – original draft, Methodology, Formal analysis, Data curation. Fang Xie: Methodology, Formal analysis. Qianqian Chen: Methodology, Formal analysis. Jiaojiao Zhou: Methodology, Formal analysis. Zhijun He: Writing – review & editing, Methodology, Formal analysis, Data curation. Jie Cai: Writing – review & editing, Supervision, Project administration, Methodology, acquisition, Formal analysis, Conceptualization.

本校为第一且通讯机构

Here, a facile self-assembly strategy was used to fabricate octenyl succinic anhydride starch (OSAS) nano micelles for encapsulation of K-carrageenan comprising curcumin (Cur) (KC/Cur-OSAS). KC/Cur-OSAS was used as a multipurpose edible food packaging coating on grapes. The characteristics, storage stability, photoactivated antibacterial properties and antimicrobial mechanisms of KC/Cur-OSAS were investigated. The experimental results demonstrated the potential photoactivated antibacterial performance of KC/Cur-OSAS gel coating, with an antibac...