Preparation of Zein Based Ginger Essential Oil-enriched Pickering Nanoemulsions Using Multi-frequency Ultrasound to Enhance Emulsion Properties and Antioxidant Activities

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-11-27 DOI:10.1007/s11947-024-03663-y

Yuanming Chu, Chi Zhang, Jun Mei, Jinfeng Wang, Jing Xie

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引用次数: 0

Abstract

Zein-based ginger essential oil-enriched Pickering nanoemulsions were prepared using 20/28/40 kHz multi-frequency ultrasound treatment to enhance emulsion properties and their antioxidant activities. The study characterized the effects of different treatments on the encapsulation capacity, loading capacity, particle size, polydispersity index, and Zeta potential of the emulsions. Additionally, changes in the secondary structure of zein and the microstructure of the emulsions were evaluated to determine structural modifications. The results showed that after ultrasound treatment, the emulsions had an average particle size of 81 nm and a Zeta potential of -32.80 mV, maintaining high emulsion stability even after 25 days of storage. In addition, the emulsions prepared with multi-frequency ultrasound exhibited the optimal antioxidant performance. The DPPH radical scavenging capacity and ABTS radical scavenging capacity were measured at 65% and 37%, respectively. This study provides a reference for the development of protein-based emulsions and offers a viable alternative for the delivery of antioxidant essential oils.

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.