Pickering emulsions stabilized by β-cyclodextrin and cinnamaldehyde essential oil/β-cyclodextrin composite: A comparison study

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2022-05-30 DOI:10.1016/j.foodchem.2021.131995

Yachao Tian , Chao Yuan , Bo Cui , Lu Lu , Meng Zhao , Pengfei Liu , Zhengzong Wu , Jianpeng Li

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引用次数: 24

Abstract

Here, a cinnamaldehyde essential oil (CEO)/β-Cyclodextrin (β-CD) composite with a high embedding rate (91.74 ± 0.82%) was prepared. Its structure was characterized by Fourier transform infrared spectrometer (FT-IR) and X-ray diffractometer (XRD). Pickering emulsions prepared by β-CD and CEO/β-CD at different concentrations (1–5%) were comparatively investigated. The CEO/β-CD emulsions had better storage stability. Rheological results confirmed the emulsions were all gel-like elastic emulsions and had shear thinning phenomenon. Fluorescence microscopy and scanning electron microscopy (SEM) results confirmed that the most of excessive β-CD was adsorbed on the surface of emulsion droplets as crystals, formed thick protective shell in β-CD emulsions, while the most of excessive composites were distributed in the aqueous phase forming a stable network structure in CEO/β-CD emulsions. It caused these two emulsions had different rheological properties, and different changing trends in droplet size.

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β-环糊精和肉桂醛精油/β-环糊精复合物稳定酸洗乳的比较研究

本文制备了包埋率高(91.74±0.82%)的肉桂醛精油(CEO)/β-环糊精(β-CD)复合物。用傅里叶变换红外光谱仪(FT-IR)和x射线衍射仪(XRD)对其结构进行了表征。比较研究了不同浓度(1-5%)的β-CD和CEO/β-CD制备的皮克林乳剂。CEO/β-CD乳剂具有较好的贮存稳定性。流变学结果证实，乳状液均为凝胶状弹性乳状液，且存在剪切变薄现象。荧光显微镜和扫描电镜(SEM)结果证实，过量的β-CD大部分以晶体形式吸附在乳滴表面，在β-CD乳状液中形成较厚的保护壳，而过量的复合物大部分分布在水相中，形成稳定的网状结构。这使得这两种乳剂具有不同的流变性能，以及不同的液滴大小变化趋势。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.