Jiang Yue, Lan Wenting, Sameen Dur E, Ahmed Saeed, Qin Wen, Zhang Qing, Chen Hong, Dai Jianwu, He Li, Liu Yaowen
College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China.
Int J Biol Macromol. 2020 Oct 1;160:340-351. doi: 10.1016/j.ijbiomac.2020.05.202. Epub 2020 May 26.
Encapsulation effectively delays the volatilization of lemon essential oil (LEO). Here, various chitosan (CS)-LEO nanoparticles were prepared by emulsification using different CS and Tween-80 concentrations and CS:TPP and CS:LEO ratios. The CS-LEO nanoparticles were spherical, small in size (58 ± 9 nm), had a low polydispersity index (0.15), and were highly stable under the right conditions. FTIR spectra indicated that they were fully encapsulated in the films. The composite films are characterized by X-ray photoelectron spectroscopy (XPS), atomic force microscopy (AFM), scanning electron microscope (SEM) and X-ray diffraction (XRD). Relative to grass carp collagen (GCC) films, edible GCC/CS-LEO had lower oxygen permeability (OP), higher tensile strength (TS), and higher elongation at break (EB). The LEO release rate increased with decreasing GCC:CS-LEO ratio. At GCC:CS-LEO ratio = 7:3, a maximum LEO release rate of 83.6 ± 9.7% was achieved over 15 days. GCC/CS-LEO films can effectively inhibit lipid oxidation, prevent microbial proliferation, and delay the deterioration of pork at 4 °C for 21 days.
包封有效地延缓了柠檬精油（LEO）的挥发。在此，通过使用不同的壳聚糖（CS）和吐温80浓度以及CS:TPP和CS:LEO比例进行乳化制备了各种CS-LEO纳米颗粒。CS-LEO纳米颗粒呈球形，尺寸小（58±9nm），多分散指数低（0.15），在合适的条件下高度稳定。傅里叶变换红外光谱（FTIR）表明它们被完全包封在薄膜中。复合薄膜通过X射线光电子能谱（XPS）、原子力显微镜（AFM）、扫描电子显微镜（SEM）和X射线衍射（XRD）进行表征。相对于草鱼胶原蛋白（GCC）薄膜，可食用的GCC/CS-LEO具有较低的透氧率（OP）、较高的拉伸强度（TS）和较高的断裂伸长率（EB）。LEO释放率随GCC:CS-LEO比例的降低而增加。在GCC:CS-LEO比例 = 7:3时，在15天内实现了83.6±9.7%的最大LEO释放率。GCC/CS-LEO薄膜可以有效抑制脂质氧化，防止微生物增殖，并在4°C下延缓猪肉变质21天。
