{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T05:11:33Z","timestamp":1788757893989,"version":"build-2803163510"},"reference-count":25,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T00:00:00Z","timestamp":1788739200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>In this study, a taurine-loaded nanoemulsion was prepared using low-frequency ultrasound at 20\u202fkHz for 20\u202fmin, and its preservative effects on fresh-cut pitaya was evaluated. The optimal preparation conditions were 400\u202fW ultrasonic power and 1.0% taurine, which produced a nanoemulsion with a mean particle size of 112.58\u202fnm, a polydispesity index of 0.17, a zeta potential of \u221235.84\u202fmV, an encapsulation efficiency of 85.27%, and good stability for 28\u202fdays at 4\u202f\u00b0C. Compared with control, free taurine, and blank nanoemulsion treatments, the taurine-loaded nanoemulsion (T-NE) significantly delayed quality deterioration during 8\u202fdays of storage at 4\u202f\u00b0C. On day 8, the treated fruit showed a weight loss of 8.24%, a firmness loss of 5.18\u202fN, maintained higher soluble solids (10.62 \u00b0Brix), a total phenolic content of 65.43\u202fmg\/100\u202fg, 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\u202fnmol\/g), and reduced the total viable count and mold and yeast count to 4.73\u202flog CFU\/g and 3.65\u202flog 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.<\/jats:p>","DOI":"10.3389\/fnut.2026.1925794","type":"journal-article","created":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T04:23:44Z","timestamp":1788755024000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Low-frequency ultrasound-assisted preparation of taurine-loaded nanoemulsion and its preservative effect on fresh-cut pitaya"],"prefix":"10.3389","volume":"13","author":[{"given":"Yunpo","family":"Huang","sequence":"first","affiliation":[{"name":"College of Food and Health, Jinzhou Medical University","place":["Jinzhou, China"]},{"name":"Liaoning Provincial Professional Technology Innovation Center of Meat Processing and Quality-Safety Control","place":["Jinzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zheng","family":"Zhan","sequence":"additional","affiliation":[{"name":"College of Food and Health, Jinzhou Medical University","place":["Jinzhou, China"]},{"name":"Liaoning Provincial Professional Technology Innovation Center of Meat Processing and Quality-Safety Control","place":["Jinzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuejiao","family":"Ren","sequence":"additional","affiliation":[{"name":"College of Food and Health, Jinzhou Medical University","place":["Jinzhou, China"]},{"name":"Liaoning Provincial Professional Technology Innovation Center of Meat Processing and Quality-Safety Control","place":["Jinzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chen","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food and Health, Jinzhou Medical University","place":["Jinzhou, China"]},{"name":"Liaoning Provincial Professional Technology Innovation Center of Meat Processing and Quality-Safety Control","place":["Jinzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,9,7]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"111839","DOI":"10.1016\/j.scienta.2023.111839","article-title":"Gaseous ozone regulates reactive oxygen species metabolism and ascorbate\u2013glutathione cycle to delay the senescence of fresh-cut red pitaya (Selenicereus undatus) fruit","volume":"312","author":"Li","year":"2023","journal-title":"Sci Hortic"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"1016607","DOI":"10.3389\/fnut.2022.1016607","article-title":"Ozone treatment promotes physicochemical properties and antioxidant capacity of fresh-cut red pitaya based on phenolic metabolism","volume":"9","author":"Li","year":"2022","journal-title":"Front Nutr"},{"key":"ref3","doi-asserted-by":"publisher","first-page":"1070","DOI":"10.1080\/10408398.2023.2289071","article-title":"Critical assessment of the delivery methods of chemical and natural postharvest preservatives for fruits and vegetables: a review","volume":"65","author":"Zhang","year":"2025","journal-title":"Crit Rev Food Sci Nutr"},{"key":"ref4","doi-asserted-by":"publisher","first-page":"13454","DOI":"10.1021\/acs.jafc.8b05093","article-title":"Creating a new pathway in Corynebacterium glutamicum for the production of taurine as a food additive","volume":"66","author":"Joo","year":"2018","journal-title":"J Agric Food Chem"},{"key":"ref5","doi-asserted-by":"publisher","first-page":"e70414","DOI":"10.1002\/mnfr.70414","article-title":"Caloric restriction and dietary taurine regulate taurine homeostasis through distinct tissue-specific mechanisms in mice","volume":"70","author":"Gregor","year":"2026","journal-title":"Mol Nutr Food Res"},{"key":"ref6","doi-asserted-by":"publisher","DOI":"10.3390\/nu17050777","article-title":"Glutathione contributes to caloric restriction-triggered shift in taurine homeostasis","volume":"17","author":"Gregor","year":"2025","journal-title":"Nutrients"},{"key":"ref7","doi-asserted-by":"publisher","first-page":"125916","DOI":"10.1016\/j.foodchem.2019.125916","article-title":"Characteristics and storage stability of nanoliposomes loaded with shrimp oil as affected by ultrasonication and microfluidization","volume":"310","author":"Gulzar","year":"2020","journal-title":"Food Chem"},{"key":"ref8","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.70502","article-title":"Packaging strategies for anthocyanin stability and nutritional quality in postharvest fruit: mechanisms and emerging technologies","volume":"25","author":"Ashraf","year":"2026","journal-title":"Compr Rev Food Sci Food Saf"},{"key":"ref9","doi-asserted-by":"publisher","DOI":"10.1016\/j.fpsl.2025.101523","article-title":"Technological advancements in zein-based nano-colloids: current emerging trends in sustainable packaging and their potential in enhancing shelf-life of fresh fruits","volume":"49","author":"Ashraf","year":"2025","journal-title":"Food Packag Shelf Life"},{"key":"ref10","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2024.1405708","article-title":"Valorization of sesame seed coat waste: phenolic composition, antibacterial efficacy, and nanoemulsion encapsulation for food preservation","volume":"11","author":"Khazaal","year":"2024","journal-title":"Front Nutr"},{"key":"ref11","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2023.1248611","article-title":"Characterization of polysaccharide from Lonicera japonica Thunb leaves and its application in nano-emulsion","volume":"10","author":"Li","year":"2023","journal-title":"Front Nutr"},{"key":"ref12","doi-asserted-by":"publisher","first-page":"110962","DOI":"10.1016\/j.ijfoodmicro.2024.110962","article-title":"Synergistic inactivation effect and mechanism of ultrasound combined with Zanthoxylum schinifolium essential oil nanoemulsions against Escherichia coli O157:H7 and its application on fresh-cut cucumber","volume":"428","author":"Jiang","year":"2025","journal-title":"Int J Food Microbiol"},{"key":"ref13","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2023.110069","article-title":"Combination effects of ultrasound and citral nanoemulsion against Shigella flexneri and the preservation effect on fresh-cut carrots","volume":"155","author":"Song","year":"2024","journal-title":"Food Control"},{"key":"ref14","doi-asserted-by":"publisher","first-page":"111579","DOI":"10.1016\/j.jfoodeng.2023.111579","article-title":"Application of nanoemulsion based edible coating on fresh-cut papaya","volume":"355","author":"Tabassum","year":"2023","journal-title":"J Food Eng"},{"key":"ref15","doi-asserted-by":"publisher","DOI":"10.3390\/foods12234256","article-title":"Antioxidant activity, formulation, optimization and characterization of an oil-in-water nanoemulsion loaded with lingonberry (Vaccinium vitis-idaea L.) leaves polyphenol extract","volume":"12","author":"Wang","year":"2023","journal-title":"Foods"},{"key":"ref16","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.110688","article-title":"Fabrication of PGFE\/CN-stabilized \u03b2-carotene-loaded peppermint oil nanoemulsions: storage stability, rheological behavior and intelligent sensory analyses","volume":"138","author":"Xie","year":"2021","journal-title":"LWT-Food Sci Technol"},{"key":"ref17","doi-asserted-by":"publisher","first-page":"129172","DOI":"10.1016\/j.ijbiomac.2023.129172","article-title":"Structural and functional investigation on stem and peel polysaccharides from different varieties of pitaya","volume":"259","author":"Zheng","year":"2024","journal-title":"Int J Biol Macromol"},{"key":"ref18","doi-asserted-by":"publisher","DOI":"10.1016\/j.scienta.2022.111705","article-title":"Methyl salicylate pretreatment maintains quality and antioxidant capacity of fresh-cut pitaya fruit by modulating phenylpropanoid metabolism and antioxidant system","volume":"309","author":"Li","year":"2023","journal-title":"Sci Hortic"},{"key":"ref19","doi-asserted-by":"publisher","DOI":"10.1007\/s11694-023-01927-3","article-title":"Monitoring quality parameters and antioxidant potential of fresh-cut red pitaya fruit treated with gaseous ozone using kinetic models","author":"Li","year":"2023","journal-title":"J Food Meas Charact"},{"key":"ref20","doi-asserted-by":"publisher","DOI":"10.1590\/fst.15221","article-title":"Exogenous melatonin treatment in the postharvest storage of pitaya fruits delays senescence and regulates reactive oxygen species metabolism","volume":"42","author":"Ba","year":"2022","journal-title":"Food Sci Technol"},{"key":"ref21","doi-asserted-by":"publisher","first-page":"19","DOI":"10.1016\/j.foodchem.2017.09.103","article-title":"Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life","volume":"243","author":"Fan","year":"2018","journal-title":"Food Chem"},{"key":"ref22","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.106042","article-title":"Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin","volume":"108","author":"Chen","year":"2020","journal-title":"Food Hydrocoll"},{"key":"ref23","doi-asserted-by":"publisher","first-page":"912","DOI":"10.1016\/j.ijbiomac.2020.03.063","article-title":"Encapsulation of lycopene within oil-in-water nanoemulsions using lactoferrin: impact of carrier oils on physicochemical stability and bioaccessibility","volume":"153","author":"Zhao","year":"2020","journal-title":"Int J Biol Macromol"},{"key":"ref24","doi-asserted-by":"publisher","first-page":"162","DOI":"10.1134\/s1061933x22020065","article-title":"Aggregative stability of nanoemulsions in eLiposomes: analysis of the results of mathematical simulation","volume":"84","author":"Koroleva","year":"2022","journal-title":"Colloid J"},{"key":"ref25","doi-asserted-by":"publisher","DOI":"10.3390\/foods14162779","article-title":"Ultrasonic-assisted fabrication and stability evaluation of pepper seed protein nanoemulsions","volume":"14","author":"Wu","year":"2025","journal-title":"Foods"}],"container-title":["Frontiers in Nutrition"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2026.1925794\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T04:23:45Z","timestamp":1788755025000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2026.1925794\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,7]]},"references-count":25,"alternative-id":["10.3389\/fnut.2026.1925794"],"URL":"https:\/\/doi.org\/10.3389\/fnut.2026.1925794","relation":{},"ISSN":["2296-861X"],"issn-type":[{"value":"2296-861X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,7]]},"article-number":"1925794"}}