Jingxian Niu , Qianzhu Lin , Xiaojing Li , David Julian McClements , Hangyan Ji , Zhengyu Jin , Chao Qiu
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引用次数: 0
Abstract
In this study, four different types of essential oil monomer and tannic acid were used to prepare different kinds of essential oil-tannin particles. As well as encapsulating the chemically labile essential oils, these particles could also be used as Pickering emulsifiers to prepare oil-in-water emulsions. These emulsions were co-stabilized using the essential oil-tannin particles in combination with chitosan. The resulting Pickering emulsions were shown to have good storage stability, viscoelastic properties, antioxidant activity, and antibacterial activity. The emulsions co-stabilized by cinnamaldehyde-tannin and chitosan had the smallest particle size and largest shear viscosity, shear modulus, and physical stability. An in vitro digestion study showed that the cinnamaldehyde encapsulated within these emulsions also had a relatively high bioaccessibility. Considerable differences were observed in the stabilities of emulsions prepared with different oil phase volume fractions. The more concentrated emulsions did not exhibit phase separation after 30 days storage, which was attributed to the fact that the close packing of the oil droplets prevented their movement. This study shows that essential oil-polyphenol particles can be used as multifunctional ingredients, such as antioxidants, antimicrobial agents, and emulsifiers.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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