{"title":"用多频超声辅助均质技术制备含茴香精油壳聚糖基乳液的理化性质","authors":"Yan Wang, Yao Xie, Chi Zhang, Jun Mei, Jing Xie","doi":"10.1007/s11694-025-03145-5","DOIUrl":null,"url":null,"abstract":"<div><p>The objective of this study is to investigate the optimal ultrasonic power for producing microemulsions with <i>Ocimum gratissimum</i> L. essential oil and to evaluate their physicochemical properties. The effects of three powers (125 W, 250 W, 375 W) on chitosan-based <i>Ocimum gratissimum</i> L. essential oil emulsion were examined by multi-frequency ultrasound-assisted homogenization. The results indicated that the physicochemical properties of chitosan-based <i>Ocimum gratissimum</i> L. essential oil emulsion were optimized under ultrasonic-assisted homogenization of three frequencies (20, 28, and 40 kHz combined) at 125 W for 15 min. Compared to the control group, significant reductions in particle size were observed in the emulsion treated with 125 W multi-frequency ultrasound (average particle size was 1.87 ± 0.01 μm; zeta potential was 13 ± 0.53 mV). Furthermore, the stability and antioxidant activity of the emulsion showed marked improvements (the scavenging rates of DPPH and ABTS increased to 87.57% and 81.71%, respectively). In addition, scanning electron microscopy and confocal laser scanning microscopy images revealed that 125 W multi-frequency ultrasonic-assisted homogenization emulsion droplets were evenly distributed and exhibited the highest encapsulation effect. These findings provide valuable insights into developing food-grade chitosan-based emulsions containing <i>Ocimum gratissimum</i> L. essential oil for functional food production.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2765 - 2776"},"PeriodicalIF":2.9000,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical properties of chitosan-based emulsions containing Ocimum gratissimum essential oil prepared by multifrequency ultrasound-assisted homogenization technique\",\"authors\":\"Yan Wang, Yao Xie, Chi Zhang, Jun Mei, Jing Xie\",\"doi\":\"10.1007/s11694-025-03145-5\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The objective of this study is to investigate the optimal ultrasonic power for producing microemulsions with <i>Ocimum gratissimum</i> L. essential oil and to evaluate their physicochemical properties. The effects of three powers (125 W, 250 W, 375 W) on chitosan-based <i>Ocimum gratissimum</i> L. essential oil emulsion were examined by multi-frequency ultrasound-assisted homogenization. The results indicated that the physicochemical properties of chitosan-based <i>Ocimum gratissimum</i> L. essential oil emulsion were optimized under ultrasonic-assisted homogenization of three frequencies (20, 28, and 40 kHz combined) at 125 W for 15 min. Compared to the control group, significant reductions in particle size were observed in the emulsion treated with 125 W multi-frequency ultrasound (average particle size was 1.87 ± 0.01 μm; zeta potential was 13 ± 0.53 mV). Furthermore, the stability and antioxidant activity of the emulsion showed marked improvements (the scavenging rates of DPPH and ABTS increased to 87.57% and 81.71%, respectively). In addition, scanning electron microscopy and confocal laser scanning microscopy images revealed that 125 W multi-frequency ultrasonic-assisted homogenization emulsion droplets were evenly distributed and exhibited the highest encapsulation effect. These findings provide valuable insights into developing food-grade chitosan-based emulsions containing <i>Ocimum gratissimum</i> L. essential oil for functional food production.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>\",\"PeriodicalId\":631,\"journal\":{\"name\":\"Journal of Food Measurement and Characterization\",\"volume\":\"19 4\",\"pages\":\"2765 - 2776\"},\"PeriodicalIF\":2.9000,\"publicationDate\":\"2025-03-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Measurement and Characterization\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11694-025-03145-5\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-025-03145-5","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Physicochemical properties of chitosan-based emulsions containing Ocimum gratissimum essential oil prepared by multifrequency ultrasound-assisted homogenization technique
The objective of this study is to investigate the optimal ultrasonic power for producing microemulsions with Ocimum gratissimum L. essential oil and to evaluate their physicochemical properties. The effects of three powers (125 W, 250 W, 375 W) on chitosan-based Ocimum gratissimum L. essential oil emulsion were examined by multi-frequency ultrasound-assisted homogenization. The results indicated that the physicochemical properties of chitosan-based Ocimum gratissimum L. essential oil emulsion were optimized under ultrasonic-assisted homogenization of three frequencies (20, 28, and 40 kHz combined) at 125 W for 15 min. Compared to the control group, significant reductions in particle size were observed in the emulsion treated with 125 W multi-frequency ultrasound (average particle size was 1.87 ± 0.01 μm; zeta potential was 13 ± 0.53 mV). Furthermore, the stability and antioxidant activity of the emulsion showed marked improvements (the scavenging rates of DPPH and ABTS increased to 87.57% and 81.71%, respectively). In addition, scanning electron microscopy and confocal laser scanning microscopy images revealed that 125 W multi-frequency ultrasonic-assisted homogenization emulsion droplets were evenly distributed and exhibited the highest encapsulation effect. These findings provide valuable insights into developing food-grade chitosan-based emulsions containing Ocimum gratissimum L. essential oil for functional food production.
期刊介绍：
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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