ArticleFrontiers in nutrition2026
Low-frequency ultrasound-assisted preparation of taurine-loaded nanoemulsion and its preservative effect on fresh-cut pitaya.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
In this study, a taurine-loaded nanoemulsion was prepared using low-frequency ultrasound at 20 kHz for 20 min, and its preservative effects on fresh-cut pitaya was evaluated. The optimal preparation conditions were 400 W ultrasonic power and 1.0% taurine, which produced a nanoemulsion with a mean particle size of 112.58 nm, a polydispesity index of 0.17, a zeta potential of -35.84 mV, an encapsulation efficiency of 85.27%, and good stability for 28 days at 4 °C. Compared with control, free taurine, and blank nanoemulsion treatments, the taurine-loaded nanoemulsion (T-NE) significantly delayed quality deterioration during 8 days of storage at 4 °C. On day 8, the treated fruit showed a weight loss of 8.24%, a firmness loss of 5.18 N, maintained higher soluble solids (10.62 °Brix), a total phenolic content of 65.43 mg/100 g, and DPPH radical scavenging activity of 75.38%. The treatment also enhanced superoxide dismutase and catalase activity, inhibited polyphenol oxidase activity, lowered malondialdehyde accumulation (4.68 nmol/g), and reduced the total viable count and mold and yeast count to 4.73 log CFU/g and 3.65 log CFU/g, respectively. These findings indicate that the taurine-loaded nanoemulsion can prolong the refrigerated shelf life of fresh-cut pitaya and may have broader applications in fruit and vegetable preservation.
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