Preparation and characterization of cinnamon essential oil Pickering emulsion stabilized by zein/carboxylated cellulose nanocrystals composite nanoparticles

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-09-21 DOI:10.1016/j.foodhyd.2023.109321

Weili Qin , Shaotong Tang , Chenwei Chen , Jing Xie

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Abstract

The composite nanoparticles labeled as ZCP/C–CNC were synthesized by the combination of zein colloidal nanoparticles (ZCP) and carboxylated cellulose nanocrystals (C–CNC). The effects of the mass ratio of ZCP to C–CNC on the particle size, polydispersity index, ζ-potential, surface wettability and microstructure of ZCP/C–CNC were studied. The ZCP/C–CNC were used to stabilize cinnamon essential oil (CEO). The effects of ZCP/C–CNC on the properties of Pickering emulsions were investigated, including the interfacial tension, stability, encapsulation efficiency (EE), interfacial structure and antibacterial activity. With increasing of ZCP, the average particle size of ZCP/C–CNC firstly decreased and then increased, which was the smallest (196 nm) when the mass ratio of ZCP to C–CNC was 1. Scanning electron microscopy (SEM) showed that the structure of composite nanoparticles was featured that C–CNC layers wrapped ZCP. Confocal laser scanning microscope (CLSM) showed that CEO was effectively encapsulated by ZCP/C–CNC. When the mass ratio of ZCP to C–CNC was 1, the three-phase contact angle of the nanoparticle was 89.65°, showing the best surface wettability. And the CEO Pickering emulsion stabilized by this nanoparticle exhibited the smallest average particle size. It also showed the best stability and the best antibacterial activity against E. coli, S. aureus and S. putrefaciens. The EE of composite nanoparticles for CEO was significantly higher than that of pure ZCP or C–CNC particles, which all exceeded 91%. The Pickering emulsions stabilized by ZCP/C–CNC provided a promising alternative for the delivery of antimicrobial essential oils in the food, active packaging material and other related industries.

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玉米醇溶蛋白/羧化纤维素纳米复合纳米粒子稳定肉桂精油Pickering乳液的制备与表征

以玉米醇溶蛋白胶体纳米颗粒（ZCP）和羧化纤维素纳米晶体（C–CNC）为原料，合成了标记为ZCP/C–CNC的复合纳米颗粒。研究了ZCP与C–CNC的质量比对ZCP/C–CNC颗粒尺寸、多分散指数、ζ-电位、表面润湿性和微观结构的影响。ZCP/C–CNC用于稳定肉桂精油（CEO）。研究了ZCP/C–CNC对Pickering乳液性能的影响，包括界面张力、稳定性、包封效率、界面结构和抗菌活性。随着ZCP的增加，ZCP/C–CNC的平均粒径先减小后增大，当ZCP与C–CNC质量比为1时，平均粒径最小（196nm）。扫描电子显微镜（SEM）显示，复合纳米颗粒的结构特征为C–CNC层包裹ZCP。共聚焦激光扫描显微镜（CLSM）显示ZCP/C–CNC有效地包裹了CEO。当ZCP与C–CNC的质量比为1时，纳米颗粒的三相接触角为89.65°，显示出最佳的表面润湿性。由这种纳米颗粒稳定的CEO-Pickering乳液显示出最小的平均粒径。它对大肠杆菌、金黄色葡萄球菌和腐败葡萄球菌也表现出最佳的稳定性和抗菌活性。复合纳米颗粒对CEO的EE显著高于纯ZCP或C–CNC颗粒，均超过91%。ZCP/C–CNC稳定的Pickering乳液为食品、活性包装材料和其他相关行业的抗菌精油输送提供了一种很有前途的替代品。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.