Bubble cavity for ethylene encapsulation based on starch-fatty acid salt complex

作者：Liu, Zhanpeng; Jiang, Yi; Zhang, Bin; Fu, Xiong; Huang, Qiang^*; Van der Meeren, Paul

来源：Food Bioscience, 2023, 56: 103383.

DOI：10.1016/j.fbio.2023.103383

• Starch
• Ethylene
• Gas encapsulation
• Bubble
• Bubble gel
• Release

This study investigated the effects of bubble or bubble gel characteristics on gas loading properties. The bubble carriers prepared by starch-fatty acid salt (SFAC) complex presented a better loading ability for ethylene with content in the range of 0.43-0.95 mL/g, in which bubble system prepared by 4% SFAC dispersion showed a better gas loading performance (0.95 mL/g). The gas content significantly decreased to 0.22-0.66 mL/g after bubble gel formation. However, all bubble gel had a slower gas release rate than that of corresponding bubble. In bubble gel system, bubble cavity immobilized with a gel network to reduce bubble breakage and coalescence, which was beneficial for retarding gas escaping. Besides, water layer surrounded by bubble cavity, as a physical barrier, could further slow gas-escaping speed. As an effective carrier, the bubble and bubble gel carriers based on starch are potential material for ethylene gas encapsulation used in fruit ripening applications.