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黑胡椒（L.）精油纳米乳液的相转变温度法配方

Formulation of black pepper ( L.) essential oil nano-emulsion phase inversion temperature method.

作者信息

Vinh Truong Dam Thai, Hien Ly Thi Minh, Dao Dong Thi Anh

机构信息

Faculty of Chemical Engineering HCMC University of Technology Viet Nam National University HoChiMinh City Ho Chi Minh City Vietnam.

Faculty of Biotechnology Open University Ho Chi Minh City Ho Chi Minh City Vietnam.

出版信息

Food Sci Nutr. 2020 Feb 21;8(4):1741-1752. doi: 10.1002/fsn3.1422. eCollection 2020 Apr.

DOI:10.1002/fsn3.1422
PMID:32328240
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7174231/
Abstract

Recent trends in preservation of processed foods involve the use of natural compounds, rather than chemically synthesized additives, to simultaneously confer antimicrobial properties and prevent fat oxidation. In this regard, black pepper essential oils, due to its diversity in biological activities, have been increasingly popular. The compounds are often used in relatively low amounts and in the form of nanoparticles to permit well blending into foods or uniform dispersion on the surface of fresh meat. The purpose of this study is to determine experimental parameters of a nano-emulsion formation process from black pepper essential oil via the phase inversion temperature (PIT) technique. The study results showed that the system achieved the optimal nano-emulsion under following condition: the ratio by weight of water: Tween-80: oil = 86:9.7:4.3, the stirring speed of nano-emulsions at 500 rpm for 45 min (heating at 75°C for 30 min and then rapidly cooling at 5°C for 15 min).

摘要

加工食品保鲜的最新趋势是使用天然化合物，而非化学合成添加剂，以同时赋予抗菌性能并防止脂肪氧化。在这方面，黑胡椒精油因其生物活性的多样性而越来越受欢迎。这些化合物通常以相对少量并以纳米颗粒的形式使用，以便能很好地混入食品中或均匀分散在鲜肉表面。本研究的目的是通过相转变温度（PIT）技术确定由黑胡椒精油形成纳米乳液过程的实验参数。研究结果表明，该体系在以下条件下可实现最佳纳米乳液：水：吐温-80：油的重量比为86:9.7:4.3，纳米乳液在500转/分钟的搅拌速度下搅拌45分钟（在75°C加热30分钟，然后在5°C快速冷却15分钟）。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/fd92cc214a88/FSN3-8-1741-g013.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/0952bb229a97/FSN3-8-1741-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/4f14cf9ffdfd/FSN3-8-1741-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/7804ba5b64f0/FSN3-8-1741-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/189dda25c293/FSN3-8-1741-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/6cfca224ef51/FSN3-8-1741-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/2387417b1310/FSN3-8-1741-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/6074fa91c3cc/FSN3-8-1741-g012.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/fd92cc214a88/FSN3-8-1741-g013.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/8deb7a66ca47/FSN3-8-1741-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/1b08081b6fdc/FSN3-8-1741-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/a0170b26027a/FSN3-8-1741-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/56470a90ee2d/FSN3-8-1741-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/ee1f6c11ad09/FSN3-8-1741-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/0952bb229a97/FSN3-8-1741-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/4f14cf9ffdfd/FSN3-8-1741-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/7804ba5b64f0/FSN3-8-1741-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/189dda25c293/FSN3-8-1741-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/6cfca224ef51/FSN3-8-1741-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/2387417b1310/FSN3-8-1741-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/6074fa91c3cc/FSN3-8-1741-g012.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b928/7174231/fd92cc214a88/FSN3-8-1741-g013.jpg

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