Evidence map›Paper›PMID 38292343›Full record

ArticleCurrent research in food science2024

Edible nano-encapsulated cinnamon essential oil hybrid wax coatings for enhancing apple safety against food borne pathogens.

Yashwanth Arcot, Minchen Mu, Yu-Ting Lin, William DeFlorio, Haris Jebrini, Angela Parry-Hanson Kunadu, Yagmur Yegin, Younjin Min, Alejandro Castillo, Luis Cisneros-Zevallos and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

6 citing papers in PubMed.

  1. Review
  2. Article
  3. Review
  4. Review
  5. Review
  6. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

12 authors.

Yashwanth ArcotArtie McFerrin Department of Engineering, Texas A&M University, College Station, TX 77843, USA.
Minchen MuArtie McFerrin Department of Engineering, Texas A&M University, College Station, TX 77843, USA.
Yu-Ting LinArtie McFerrin Department of Engineering, Texas A&M University, College Station, TX 77843, USA.
William DeFlorioArtie McFerrin Department of Engineering, Texas A&M University, College Station, TX 77843, USA.
Haris JebriniDepartment of Food Science and Technology, Texas A&M University, College Station, TX 77843, USA.
Angela Parry-Hanson KunaduTexas A&M Institute for Advancing Health Through Agriculture, College Station, TX, 77843, USA.
Yagmur YeginMassachusetts Institute of Technology, Civil and Environmental Engineering, Cambridge, MA 02139, USA.
Younjin MinDepart of Chemical and Environmental Engineering, University of California, Riverside, CA, USA, 92521.
Alejandro CastilloDepartment of Food Science and Technology, Texas A&M University, College Station, TX 77843, USA.
Luis Cisneros-ZevallosDepartment of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA.
Thomas M TaylorDepartment of Animal Science, Texas A&M University, College Station, TX, 77843, USA.
Mustafa E S AkbulutArtie McFerrin Department of Engineering, Texas A&M University, College Station, TX 77843, USA.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Post-harvest losses of fruits due to decay and concerns regarding microbial food safety are significant within the produce processing industry. Additionally, maintaining the quality of exported commodities to distant countries continues to pose a challenge. To address these issues, the application of bioactive compounds, such as essential oils, has gained recognition as a means to extend shelf life by acting as antimicrobials. Herein, we have undertaken an innovative approach by nano-encapsulating cinnamon-bark essential oil using whey protein concentrate and imbibing nano-encapsulates into food-grade wax commonly applied on produce surfaces. We have comprehensively examined the physical, chemical, and antimicrobial properties of this hybrid wax to evaluate its efficacy in combatting the various foodborne pathogens that frequently trouble producers and handlers in the post-harvest processing industry. The coatings as applied demonstrated a static contact angle of 85 ± 1.6°, and advancing and receding contact angles of 90 ± 1.1° and 53.0 ± 1.6°, respectively, resembling the wetting properties of natural waxes on apples. Nanoencapsulation significantly delayed the release of essential oil, increasing the half-life by 61 h compared to its unencapsulated counterparts. This delay correlated with statistically significant reductions (p = 0.05) in bacterial populations providing both immediate and delayed (up to 72 h) antibacterial effects as well as expanded fungal growth inhibition zones compared to existing wax technologies, demonstrating promising applicability for high-quality fruit storage and export. The utilization of this advanced produce wax coating technology offers considerable potential for bolstering food safety and providing enhanced protection against bacteria and fungi for produce commodities.

Indexed as

Edible coatingsEssential oilsFood-contact surfacesFood preservationFood safetyFruit surface coatingNano-encapsulationPerishable foodsPost harvest shelf-life

Identifiers

PMID38292343
PMCPMC10825335

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.