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
Yan Wang, Yao Xie, Chi Zhang, Jun Mei, Jing Xie
{"title":"Physicochemical properties of chitosan-based emulsions containing Ocimum gratissimum essential oil prepared by multifrequency ultrasound-assisted homogenization technique","authors":"Yan Wang,&nbsp;Yao Xie,&nbsp;Chi Zhang,&nbsp;Jun Mei,&nbsp;Jing Xie","doi":"10.1007/s11694-025-03145-5","DOIUrl":null,"url":null,"abstract":"<div><p>The objective of this study is to investigate the optimal ultrasonic power for producing microemulsions with <i>Ocimum gratissimum</i> L. essential oil and to evaluate their physicochemical properties. The effects of three powers (125 W, 250 W, 375 W) on chitosan-based <i>Ocimum gratissimum</i> L. essential oil emulsion were examined by multi-frequency ultrasound-assisted homogenization. The results indicated that the physicochemical properties of chitosan-based <i>Ocimum gratissimum</i> 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 <i>Ocimum gratissimum</i> L. essential oil for functional food production.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2765 - 2776"},"PeriodicalIF":2.9000,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-025-03145-5","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

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

求助全文
约1分钟内获得全文 求助全文
来源期刊
Journal of Food Measurement and Characterization
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.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信