<i></i>几丁质纳米原纤维稳定的<i>肉桂肉桂</i>油乳液：理化性质和抗菌活性,Journal of Agricultural and Food Chemistry

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几丁质纳米原纤维稳定的肉桂肉桂油乳液：理化性质和抗菌活性
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-11-23 , DOI: 10.1021/acs.jafc.0c03971
Yao Huang ₁ , Hui Liu _{1,

2} , Shan Liu ₁ , Sheng Li ₃

Affiliation

如今，消费者对食品的要求越来越高，而合成防腐剂却越来越少，这使得植物中的抗菌精油（EOs）成为了替代品。在这项工作中，成功地从肉桂肉桂油（C. cassia）中制备了不含表面活性剂的乳液油）和部分去乙酰化的几丁质纳米纤维（ChNF）作为Pickering稳定剂。详细研究了不同浓度的ChNF乳剂的储存稳定性和微观结构。随着ChNF浓度的增加，乳剂液滴尺寸减小，而乳剂稳定性则以长达90天的稳定期增加。这可能归因于皮克林稳定，这是由于油水界面上不可逆的ChNF吸附（通过荧光显微镜显示）和随后在连续相中形成液滴间ChNF网络而实现的，在醛的存在下进一步增强了决明子部分油（通过FTIR光谱验证）。流变学数据和SEM图像进一步证明了ChNF浓度增加的乳液中网络的形成。此外，还研究了乳液对大肠杆菌的抗菌活性和EOs从乳液中的释放方式。通过引入ChNF，乳液表现出延长的抗菌活性，但增强了扩散效率，事实证明这是控制EO释放的良好封装系统。这项工作证明了ChNF稳定的Pickering乳液作为用于食品保鲜和相关领域的简便的EOs输送系统具有令人鼓舞的优势。

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Cinnamon Cassia Oil Emulsions Stabilized by Chitin Nanofibrils: Physicochemical Properties and Antibacterial Activities

Nowadays consumers are increasingly demanding food with fewer synthetic preservatives, which makes antimicrobial essential oils (EOs) from plants promising alternatives. In this work, surfactant-free emulsions were successfully fabricated from Cinnamon cassia oil (C. cassia oil) with partially deacetylated chitin nanofiber (ChNF) adopted as a Pickering stabilizer. The storage stability and microstructures of the emulsions with different concentrations of ChNF were studied in detail. As ChNF concentration increased, the emulsion droplet size decreased while the emulsion stability increased with stable periods as long as 90 days. This could be attributed to the Pickering stabilization realized by irreversible adsorption of the ChNF at the oil–water interface (revealed by fluorescent microscopy) and subsequent formation of an interdroplet ChNF network in the continuous phase, which was further strengthened in the presence of the aldehyde moiety in the C. cassia oil (verified by FTIR spectra). The rheological data and SEM images provided further evidence for network formation in the emulsions with increased ChNF concentration. Furthermore, the antimicrobial activity of the emulsion against Escherichia coli and the release patterns of EOs from emulsions were also investigated. The emulsions showed prolonged antibacterial activities but enhanced diffusion efficiency with the introduction of ChNF, which turned out to be a good encapsulation system for the controlled release of EOs. This work evidences the promising advantages of ChNF-stabilized Pickering emulsions as a facile EOs delivery system for application in food preservation and related fields.

更新日期：2020-12-09

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