Physicochemical properties of chitosan-based emulsions containing Ocimum gratissimum essential oil prepared by multifrequency ultrasound-assisted homogenization technique

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-03-04 DOI:10.1007/s11694-025-03145-5

Yan Wang, Yao Xie, Chi Zhang, Jun Mei, Jing Xie

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Abstract

The objective of this study is to investigate the optimal ultrasonic power for producing microemulsions with Ocimum gratissimum L. essential oil and to evaluate their physicochemical properties. The effects of three powers (125 W, 250 W, 375 W) on chitosan-based Ocimum gratissimum L. essential oil emulsion were examined by multi-frequency ultrasound-assisted homogenization. The results indicated that the physicochemical properties of chitosan-based Ocimum gratissimum L. essential oil emulsion were optimized under ultrasonic-assisted homogenization of three frequencies (20, 28, and 40 kHz combined) at 125 W for 15 min. Compared to the control group, significant reductions in particle size were observed in the emulsion treated with 125 W multi-frequency ultrasound (average particle size was 1.87 ± 0.01 μm; zeta potential was 13 ± 0.53 mV). Furthermore, the stability and antioxidant activity of the emulsion showed marked improvements (the scavenging rates of DPPH and ABTS increased to 87.57% and 81.71%, respectively). In addition, scanning electron microscopy and confocal laser scanning microscopy images revealed that 125 W multi-frequency ultrasonic-assisted homogenization emulsion droplets were evenly distributed and exhibited the highest encapsulation effect. These findings provide valuable insights into developing food-grade chitosan-based emulsions containing Ocimum gratissimum L. essential oil for functional food production.

Graphical abstract

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用多频超声辅助均质技术制备含茴香精油壳聚糖基乳液的理化性质

本研究的目的是研究用紫花香精油制备微乳的最佳超声功率，并对其理化性质进行评价。采用多频超声辅助均质法研究了125 W、250 W、375 W三种功率对壳聚糖基茴香精油乳液的影响。结果表明：在125 W、20、28、40 kHz三种频率的超声辅助均质条件下，以壳聚糖为基础的茴香精油乳液的理化性质得到了优化。与对照组相比，125 W多频超声处理后的乳液粒径明显减小(平均粒径为1.87±0.01 μm；zeta电位为13±0.53 mV)。乳化液的稳定性和抗氧化活性明显提高（对DPPH和ABTS的清除率分别达到87.57%和81.71%）。此外，扫描电镜和激光共聚焦扫描显微镜图像显示，125 W多频超声辅助均质乳滴分布均匀，包封效果最好。这些发现为开发食品级壳聚糖乳液提供了有价值的见解，其中含有用于功能性食品生产的茴香精油。图形抽象

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.