精油-环糊精包合物在电纺普鲁兰纳米纤维中的封装:增强香叶醇和芳樟醇的储存稳定性和抗菌性能

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Asli Celebioglu, Emmy Hsiung, Mahmoud Aboelkheir, Rimi Chowdhury, Craig Altier, Tamer Uyar
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引用次数: 0

摘要

本研究采用电纺丝技术将γ-环糊精(γCD)与精油(EO)化合物芳樟醇和香叶醇的包合物封装在拉鲁兰纳米纤维中。生产出的纳米纤维的初始 EO 含量约为 11%(w/w),由于包合复合物的作用,这些挥发性化合物中约有 74% 至 77% 保存在拉普兰/EO-γCD 纳米纤维中。另一方面,在没有γCD 的情况下,拉毛纶/EO 纳米纤维中只能保留约 15% 至 23% 的环氧乙烷。环氧乙烷-γCD的包合络合也确保了环氧乙烷化合物热稳定性的提高,在拉浦兰/环氧乙烷-γCD纳米纤维中,环氧乙烷化合物的挥发温度范围从~119-139 °C提高到~239-292 °C。此外,pullulan/EO-γCD 纳米纤维显示出很强的长期贮存稳定性,即使在 4 周后,其环氧乙烷含量仍保留了约 48% 至 64%,而在 pullulan/EO 纳米纤维中,这一比例在约 0.3% 至 4.5% 之间。由于包合复合物的作用,拉普兰/羟基雌酚-γCD 纳米纤维对革兰氏阳性菌(金黄色葡萄球菌)和革兰氏阴性菌(大肠杆菌)具有有效的抗菌活性,而且与拉普兰/羟基雌酚纳米纤维相比具有压倒性的更好性能。简而言之,利用 GRAS γCD 分子和可食用的拉普兰聚合物生成了环氧乙烷包合纳米纤维,这种方法有望在食品工业中有效地用于挥发性环氧乙烷化合物的封装和输送。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Encapsulation of Essential Oil-Cyclodextrin Inclusion Complexes in Electrospun Pullulan Nanofibers: Enhanced Storage Stability and Antibacterial Property for Geraniol and Linalool

Encapsulation of Essential Oil-Cyclodextrin Inclusion Complexes in Electrospun Pullulan Nanofibers: Enhanced Storage Stability and Antibacterial Property for Geraniol and Linalool

In this study, the gamma-cyclodextrin (γCD) inclusion complexes with essential oil (EO) compounds linalool and geraniol were encapsulated in pullulan nanofibers using an electrospinning technique. The nanofibers were produced with the initial EO content of ~ 11% (w/w) and ~ 74 to 77% of these volatile compounds could be preserved in pullulan/EO-γCD nanofibers due to inclusion complexation. On the other hand, only ~ 15 to 23% of EO could be kept in the case of pullulan/EO nanofibers in the absence of γCD. The EO-γCD inclusion complexation also ensured improved thermal stability for EO compounds, and their volatilization shifted from ~ 119–139 to ~ 239–292 °C ranges for pullulan/EO-γCD nanofibers. Moreover, pullulan/EO-γCD nanofibers displayed substantial long-term storage stability and, ~ 48 to 64% of EO content was still preserved even after 4 weeks, while this ratio was in the range of ~ 0.3 to 4.5% in the case of pullulan/EO nanofibers. The pullulan/geraniol-γCD nanofibers displayed an effective antibacterial activity against Gram-positive (S. aureus) and Gram-negative (E. coli) bacteria, and overwhelmingly better performance compared to pullulan/geraniol nanofibers due to the inclusion complexation. Briefly, EO-incorporated nanofibers were generated using GRAS γCD molecules and an edible pullulan polymer, and this approach can be a promising alternative to be effectively used in the food industry for the encapsulation and delivery of volatile EO compounds.

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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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