{"title":"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","authors":"Weili Qin , Shaotong Tang , Chenwei Chen , Jing Xie","doi":"10.1016/j.foodhyd.2023.109321","DOIUrl":null,"url":null,"abstract":"<div><p><span>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 </span><span><em>E. coli</em></span>, <span><em>S. aureus</em></span> and <em>S. putrefaciens</em><span>. 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.</span></p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"147 ","pages":"Article 109321"},"PeriodicalIF":11.0000,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Preparation and characterization of cinnamon essential oil Pickering emulsion stabilized by zein/carboxylated cellulose nanocrystals composite nanoparticles\",\"authors\":\"Weili Qin , Shaotong Tang , Chenwei Chen , Jing Xie\",\"doi\":\"10.1016/j.foodhyd.2023.109321\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><span>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 </span><span><em>E. coli</em></span>, <span><em>S. aureus</em></span> and <em>S. putrefaciens</em><span>. 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.</span></p></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"147 \",\"pages\":\"Article 109321\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2023-09-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X23008676\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X23008676","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Preparation and characterization of cinnamon essential oil Pickering emulsion stabilized by zein/carboxylated cellulose nanocrystals composite nanoparticles
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.
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.
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