Structure of starch aerogel as affected by crosslinking and feasibility assessment of the aerogel for an anti-fungal volatile release

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• 作者：Negar Abhari^a ; Ashkan Madadlou^a ; ^{a.madadlou@ut.ac.ir} ; Ali Dini^b
• 关键词：Volatile ; Antimicrobe ; Surfactant
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：147-152
• 全文大小：1121 K
• 卷排序：221

文摘

Starch suspension was cross-linked, gelled and then freeze-dried to aerogel. The aerogel was loaded with trans-2-hexanal and coated with sorbitan monooleate. Cross-linking resulted in a higher gel hardness and crystallinity index value. Surface coating introduced a more sustained release character for the loaded hexanal. Coating decreased the lethality rate of Aspergillus cells inoculated on pistachio nut.