Rational desalting strategy enables controllable fabrication of oil-loaded polysaccharide coacervate particles

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-25 DOI:10.1016/j.foodhyd.2025.111271

Mingwei Wang , Zilong Zhong , Qinyu Zhang , Haiyan Huang , Jiangtao Guo , Shiting Zhang , Martien A. Cohen Stuart , Junyou Wang , Yuanyuan Chen

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引用次数: 0

Abstract

Functional oils, including essential oils and plant extracts, are widely used across various industries for their bioactivity and aromatic properties. However, their high volatility and sensitivity to environment factors often lead to significant loss of functionality, highlighting the need for effective encapsulation techniques. In this study, we present a novel desalting strategy for the robust fabrication of oil-loaded coacervate particles. Specifically, cationic chitosan quaternary ammonium salt (Chi-QAS) and anionic hyaluronic acid (HA) were mixed in saline water (1.0 M NaCl), where their electrostatic interaction was initially inhibited. Sweet orange oil (SOO) was then added to the mixture, and the subsequent removal of salt via dialysis triggered polyelectrolyte complexation, leading to the simultaneous formation of oil-loaded coacervate particles. This desalting process not only enabled the construction of stable coacervates with well-defined particle sizes at high oil fractions and polymer concentrations, but also demonstrated excellent capabilities for oil encapsulation and protection against volatilization and thermal degradation. Moreover, this method was compatible with different essential oils (perilla and rose), as well as various polyelectrolyte pairs, including gelatin type-A + HA and Chi-QAS + soybean protein isolate (SPI), as packing materials. All designed combinations produced oil-loaded coacervate particles with good size control and high encapsulation efficacy. This robust desalting strategy, with its distinct advantages and broad applicability, holds great promise for encapsulating functional oils and potentially enhancing their industrial applications.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

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.