Preparation of polysaccharide fraction from basil seed mucilage and its application as a stabilizer in the Pickering emulsion containing orange peel essential oil

IF 2.4 4区生物学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of chemical technology and biotechnology Pub Date : 2025-09-03 DOI:10.1002/jctb.70053

Thi-Thuy-Dung Nguyen, Thi-Van-Linh Nguyen, Thi Tuong Vi Tran, Thanh-Thuy Dang, Nguyen Duy Lam, Hong-Tham Truong-Thi, Vinh-Lam Nguyen, Phuoc-Bao-Duy Nguyen, Quoc-Duy Nguyen

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引用次数: 0

Abstract

BACKGROUND

This study was conducted to develop and characterize Pickering emulsions stabilized by basil seed mucilage powder (BSMP), incorporating orange peel essential oil at two concentrations (2% and 4%), with the aim of determining their physicochemical properties, stability, and antimicrobial activity against foodborne pathogens.

RESULTS

The recovery yield of BSMP from basil seeds was 8.55 g 100 g⁻¹ and BSMP showed flake-like structure with thin layers, high crystallinity, and glass transition temperature of 192.8 °C. Meanwhile, orange peel essential oil contained 93.247% d-limonene and demonstrated bacteriostatic effects against different Gram-positive and Gram-negative bacteria despite being incapable of destroying them. The resulting Pickering emulsions, particularly at 4% oil concentration, showed excellent stability over 3 weeks with maintained nano-sized particles (d10 of 138.87 nm) and highly negative zeta potential (−52.0 mV) while exhibiting enhanced antimicrobial efficacy against various pathogenic bacteria at lower concentrations compared to pure essential oils.

CONCLUSION

The findings indicate that BSMP-stabilized Pickering emulsions containing orange peel essential oil serve as a viable natural preservation system for clean-label food products, aiding in the advancement of sustainable, safe, and eco-friendly food products. © 2025 Society of Chemical Industry (SCI).

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罗勒籽胶多糖的制备及其在陈皮精油酸洗乳中的稳定应用

本研究旨在开发和表征罗勒籽胶粉（BSMP）稳定的皮pickering乳剂，其中加入了两种浓度（2%和4%）的橙皮精油，目的是确定其物理化学性质、稳定性和对食源性病原体的抗菌活性。结果罗勒种子中BSMP的回收率为8.55 g 100 g−1，BSMP呈片状结构，层数薄，结晶度高，玻璃化转变温度为192.8℃。橙皮精油d-柠檬烯含量为93.247%，对革兰氏阳性菌和革兰氏阴性菌均有抑菌作用，但不能杀灭革兰氏阳性菌和革兰氏阴性菌。所得到的皮pickering乳剂，特别是在4%精油浓度下，在3周内表现出优异的稳定性，保持了纳米级颗粒（d10为138.87 nm）和高度负的zeta电位（- 52.0 mV），同时与纯精油相比，在较低浓度下表现出对各种致病菌的抗菌效果。结论bsmp稳定的橙皮精油皮克林乳剂是一种可行的清洁标签食品自然保鲜体系，有助于促进可持续、安全、环保食品的生产。©2025化学工业学会（SCI）。

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来源期刊

Journal of chemical technology and biotechnology 工程技术-工程：化工

CiteScore

7.00

自引率

5.90%

发文量

268

审稿时长

1.7 months

期刊介绍： Journal of Chemical Technology and Biotechnology(JCTB) is an international, inter-disciplinary peer-reviewed journal concerned with the application of scientific discoveries and advancements in chemical and biological technology that aim towards economically and environmentally sustainable industrial processes.