Water-in-oil-in-water (W/O/W) emulsions with antioxidant and bacteriostatic capabilities: A preliminary exploration of food preservation films.

IF 7.7 1区化学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY

International Journal of Biological Macromolecules Pub Date : 2024-11-17 DOI:10.1016/j.ijbiomac.2024.137657

Yue Hu, Ligen Xu, Haoyang Sun, Wei Wu, Yanli Wang, Lizhi Lu, Tao Zeng, Long Sheng, Zhaoxia Cai

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引用次数: 0

Abstract

The development of stable water-in-oil-in-water (W/O/W) emulsions for edible preservation coatings and films, utilizing their properties, deserves scientific attention. In this study, oregano essential oil and D‑sodium erythorbate were simultaneously loaded into W/O/W emulsions, and the homogenization conditions of the W/O/W emulsions were optimized. The structure and interactions of gum Arabic (GA) and whey protein isolate (WPI) as the outer phase were analyzed. Stable W₁/O/W₂ emulsions with excellent antimicrobial and antioxidant activities could be produced under the conditions of GA: WPI at 1:1 and W₂: W₁/O at 5:5. The diphenyl-1-picrylhydrazyl radical (DPPH) and 2,2'-azinobis-(3-ethylbenzenthiazoline-6-sulphonic acid) (ABTS) radical scavenging rates were 86.35 % and 89.35 %, and the inhibition zone diameters for S. aureus and E. coli were 14.03 ± 0.42 mm and 14.17 ± 0.70 mm, respectively. Finally, the W₁/O/W₂ emulsions were successfully applied to prepare chitosan-based films. This study has the potential to promote the application of W/O/W emulsions in food preservation, emphasizing the need for advancements for real-world adaptability.

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具有抗氧化和抑菌能力的油包水（W/O/W）乳液：食品保鲜薄膜初探。

利用水包油（W/O/W）乳液的特性开发稳定的水包油乳液，用于食用保鲜涂层和薄膜，值得科学界关注。本研究将牛至精油和赤藓红 D-钠同时添加到 W/O/W 乳剂中，并优化了 W/O/W 乳剂的均质条件。分析了作为外相的阿拉伯树胶（GA）和乳清蛋白分离物（WPI）的结构和相互作用。在阿拉伯树胶（GA）和乳清蛋白分离物（WPI）为 1:1 和 WPI 为 2:1 的条件下，可以制备出具有优异抗菌和抗氧化活性的稳定 W1/O/W2 乳剂：WPI为1:1，W2:W1/O为5:5。二苯基-1-苦基肼（DPPH）和 2,2'-偶氮二-（3-乙基苯并噻唑啉-6-磺酸）（ABTS）自由基清除率分别为 86.35 % 和 89.35 %，对金黄色葡萄球菌和大肠杆菌的抑菌区直径分别为 14.03 ± 0.42 mm 和 14.17 ± 0.70 mm。最后，W1/O/W2 乳液成功地应用于制备壳聚糖薄膜。这项研究有可能促进 W/O/W 乳剂在食品保鲜中的应用，同时强调了提高实际适应性的必要性。

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来源期刊

International Journal of Biological Macromolecules 生物-生化与分子生物学

CiteScore

13.70

自引率

9.80%

发文量

2728

审稿时长

64 days

期刊介绍： The International Journal of Biological Macromolecules is a well-established international journal dedicated to research on the chemical and biological aspects of natural macromolecules. Focusing on proteins, macromolecular carbohydrates, glycoproteins, proteoglycans, lignins, biological poly-acids, and nucleic acids, the journal presents the latest findings in molecular structure, properties, biological activities, interactions, modifications, and functional properties. Papers must offer new and novel insights, encompassing related model systems, structural conformational studies, theoretical developments, and analytical techniques. Each paper is required to primarily focus on at least one named biological macromolecule, reflected in the title, abstract, and text.