Black bean protein isolate-gum Arabic coacervated citronellal microcapsules: Preparation, characterization, antibacterial activities, and application in strawberry preservation
Haifang Mao, Congle Wang, Zijia Zhang, Yanzhen Long, Linlin Zhao, Jie Chen, Liwei Fu, Liqing Qiu · 2026
Read Black bean protein isolate-gum Arabic coacervated citronellal microcapsules: Preparation, characterization, antibacterial activities, and application in strawberry preservation by Haifang Mao, Congle Wang, Zijia Zhang, Yanzhen Long, Linlin Zhao, Jie Chen, Liwei Fu, Liqing Qiu (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13234258.txt.
Description
Haifang Mao and co-authors reported in 2026 on tiny capsules designed to protect citronellal, a fragrant plant compound with antibacterial action. The capsules were built from black bean protein and gum Arabic joined through a process called complex coacervation. Strawberries were the test fruit, because they spoil quickly from microbes, water loss, and softening. The team searched for the best ingredient ratio and acidity for forming the capsules.
A ratio of four to one worked best under mildly acidic conditions, and the capsules trapped the compound efficiently. Encapsulated citronellal stayed more stable during storage and heat, then released slowly over time. Treated strawberries resisted spoilage microbes better and lost less weight and firmness. The findings support plant-based capsules as a preservation aid for delicate fruit.
Catalog record
| CREATOR | Haifang Mao, Congle Wang, Zijia Zhang, Yanzhen Long, Linlin Zhao, Jie Chen, Liwei Fu, Liqing Qiu |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 56 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |