Dual cross-linking with tannic acid and transglutaminase improves microcapsule stability and encapsulates lemon essential oil for food preservation

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-11-19 DOI:10.1016/j.foodchem.2024.142173

Yansong Wang, Chao Wu, Wei Yang, Yuxi Gong, Xiangyu Zhang, Jinlian Li, Dongmei Wu

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Abstract

The microencapsulation of essential oils by complex coacervation technology has attracted considerable attention. This paper deals with the preparation of gelatin-chitosan microcapsules through dual cross-linking using transglutaminase (TGase) and tannic acid (TA). Lemon essential oil (LEO) was successfully encapsulated with 82.5 % encapsulation efficiency. Compared to single cross-linking microcapsules (TG), dual cross-linking microcapsules (TG-TA) exhibit superior thermal stability and swell stability. In vitro release studies demonstrated that TG-TA exhibited better controlled-release behavior with a longer duration of action. Meanwhile, the lipid oxidation of TG-TA was 1.45 mg MDA/kg that of control group was 2.23 mg MDA/kg which showed their excellent antioxidant effects. Moreover TG-TA have higher antibacterial rate, more inhibition zone diameters and better effect for preventing the growth of total viable count than TG and LEO. This study has theoretical implications for the use of TG-TA ideal carriers for protecting various active substances, thus facilitating their applications in food preservation.

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与单宁酸和转谷氨酰胺酶的双重交联提高了微胶囊的稳定性，并可封装柠檬精油用于食品保鲜

采用复合共凝胶技术对精油进行微胶囊化已引起广泛关注。本文探讨了使用转谷氨酰胺酶（TGase）和单宁酸（TA）通过双重交联制备明胶-壳聚糖微胶囊的方法。柠檬精油（LEO）被成功封装，封装效率为 82.5%。与单交联微胶囊（TG）相比，双交联微胶囊（TG-TA）具有更好的热稳定性和膨胀稳定性。体外释放研究表明，TG-TA 的控释性能更好，作用时间更长。同时，TG-TA 的脂质氧化作用为 1.45 毫克 MDA/千克，而对照组为 2.23 毫克 MDA/千克，这表明它们具有出色的抗氧化效果。此外，与 TG 和 LEO 相比，TG-TA 具有更高的抗菌率、更大的抑菌区直径和更好的防止总存活数增长的效果。这项研究对使用 TG-TA 作为保护各种活性物质的理想载体，从而促进其在食品保鲜中的应用具有理论意义。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.