龙蒿（L.）精油食品级纳米乳液的制备与评价：抗氧化和抗菌性能
Preparation and evaluation of food-grade nanoemulsion of tarragon ( L.) essential oil: antioxidant and antibacterial properties.
作者信息
Azizkhani Maryam, Jafari Kiasari Freshteh, Tooryan Fahimeh, Shahavi Mohammad Hassan, Partovi Razieh
机构信息
Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Aftab 24 St., Haraz Av., P.O. 46186-49767, Amol, Iran.
Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Haraz St. Aftab 24 Av., Amol, Iran.
出版信息
J Food Sci Technol. 2021 Apr;58(4):1341-1348. doi: 10.1007/s13197-020-04645-6. Epub 2020 Jul 13.
This study aimed at to formulate a food-grade nanoemulsion of tarragon essential oil (NEO) and investigate its antioxidant and antimicrobial properties. Oil in water NEO was formed by blending 10% of tarragon EO (TEO), 85% water, and a mixture of 5% surfactants, then antioxidant and antimicrobial activities were evaluated. The main components of TEO were estragole, beta--ocimene, beta--ocimene, and l-limonene. NEO droplet had a diameter of 50 nm and a zeta potential of - 30 mV. Results of free radical DPPH scavenging activity revealed that hydrogen donating capacity of the nanoemulsion was significantly higher than TEO and at 2.5 µg/mL concentration it showed complete inhibitory activity against DPPH. The ferric reducing potential was almost similar for TEO and NEO. NEO showed higher antibacterial potential against and and . The results of this work indicated that NEO had higher antioxidant and antimicrobial activity compared with free TEO.
本研究旨在制备食品级龙蒿精油纳米乳剂（NEO），并研究其抗氧化和抗菌性能。通过将10%的龙蒿精油（TEO）、85%的水和5%的表面活性剂混合物混合，形成水包油型NEO，然后评估其抗氧化和抗菌活性。TEO的主要成分是草蒿脑、β-罗勒烯、β-罗勒烯和柠檬烯。NEO液滴的直径为50纳米，ζ电位为-30毫伏。自由基DPPH清除活性结果表明，纳米乳剂的供氢能力显著高于TEO，在2.5微克/毫升浓度下，它对DPPH表现出完全抑制活性。TEO和NEO的铁还原电位几乎相似。NEO对[具体菌种1]、[具体菌种2]和[具体菌种3]显示出更高 的抗菌潜力。这项工作的结果表明，与游离TEO相比，NEO具有更高的抗氧化和抗菌活性。
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