用 EGCG 增强型乳清蛋白分离物-阿拉伯胶三元纳米复合物稳定的凝胶状、高封装效率和抗菌肉桂醛负载型 Pickering 乳液的开发

IF 4.9 2区化学 Q2 CHEMISTRY, PHYSICAL

Colloids and Surfaces A: Physicochemical and Engineering Aspects Pub Date : 2024-11-08 DOI:10.1016/j.colsurfa.2024.135742

Shujunwen Gao , Xiaolin Qiu

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引用次数: 0

摘要

添加了精油的皮克林乳液（PEs）已被证明是一种很有前景的食品保鲜输送系统，因此吸引了越来越多的研究关注。本研究采用热和 pH 双诱导法制备了表没食子儿茶素没食子酸酯（EGCG）增强型乳清蛋白分离物（WPI）-阿拉伯树胶（GA）三元球形纳米复合物（WGE），用于稳定负载肉桂醛的抗菌、抗氧化和缓释皮克林乳剂。WGE纳米复合物表现出双相表面润湿性（78.2±2.8°），是WPI的1.73倍，界面张力（5.60 mN/m）也非常出色，比WPI-GA低44.6%，这主要是由于WPI与GA之间的静电作用以及EGCG增强了表面疏水性，表明其具有极强的稳定Pickering乳剂的能力。利用 WGE 纳米复合物作为 Pickering 乳液稳定剂，构建了 PEs 模板。共聚焦激光扫描显微镜（CLSM）显示，该乳液形成了致密的油水界面层和凝胶状网络结构，具有良好的储存稳定性，不易起泡和凝聚，有利于肉桂醛的封装。最后，使用这种聚乙烯模式有效地封装了肉桂醛，在不同条件下都具有很高的封装效率。与纯肉桂醛相比，肉桂醛皮克林乳液（CPEs）对 DPPH（85%）和 ABTS（78%）的抗氧化能力更强，对大肠杆菌（99.9999%）和金黄色葡萄球菌（99.99%）的抗菌能力更强。此外，CPEs 还表现出缓慢的缓释能力，能够令人满意地延长肉桂醛的生物活性。因此，本研究中制备的 WGE 稳定肉桂醛皮克林乳液可能会为食品工业中抗菌和控释精油的输送提供一种很有前景的替代方法。

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Development of gel-like, high encapsulation efficiency and antibacterial cinnamaldehyde-loaded Pickering emulsion stabilized by EGCG enhanced whey protein isolate-gum arabic ternary nanocomplex

Pickering emulsions (PEs) loaded with essential oils have proven to be a promising delivery system in food preservation, thus attracting increasing research attention. In this study, epigallocatechin gallate (EGCG) enhanced whey protein isolate(WPI)-gum Arabic(GA) ternary spherical nanocomplex (WGE) was fabricated by thermal and pH double-induced method and used to stabilize antibacterial, antioxidant and sustained release Pickering emulsions loaded with cinnamaldehyde. The WGE nanocomplex exhibited biphasic surface wettability (78.2±2.8°), 1.73 times that of WPI, as well as outstanding interfacial tension (5.60 mN/m), 44.6 % lower than that of WPI-GA, mainly due to the electrostatic interactions between WPI and GA and enhanced surface hydrophobicity causing by EGCG, indicating its superb ability to stabilize Pickering emulsions. Using WGE nanocomplex as the Pickering emulsion stabilizer, PEs template was constructed. Confocal laser scanning microscopy (CLSM) showed the formation of a dense oil-water interface layer and gel-like network structure, which demonstrated good storage stability against creaming and coalescence, benefiting to cinnamaldehyde encapsulation. Finally, cinnamaldehyde was encapsulated effectively using this PEs pattern with high encapsulation efficiency under different conditions. The cinnamaldehyde Pickering emulsions (CPEs) demonstrated superior antioxidant ability against DPPH (>85 %) and ABTS (>78 %), as well as effective antibacterial capability against E. coli (>99.9999 %) and S. aureus (>99.99 %) than pure cinnamaldehyde. Moreover, CPEs showed slow sustained-release ability, which could satisfyingly prolong the biological activity of cinnamaldehyde. Therefore, the WGE stabilized cinnamaldehyde Pickering emulsions fabricated in this work might provide a promising alternative for the delivery of antibacterial and controlled release essential oils in the food industry.

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来源期刊

Colloids and Surfaces A: Physicochemical and Engineering Aspects 化学-物理化学

CiteScore

8.70

自引率

9.60%

发文量

2421

审稿时长

56 days

期刊介绍： Colloids and Surfaces A: Physicochemical and Engineering Aspects is an international journal devoted to the science underlying applications of colloids and interfacial phenomena. The journal aims at publishing high quality research papers featuring new materials or new insights into the role of colloid and interface science in (for example) food, energy, minerals processing, pharmaceuticals or the environment.