Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Food Chem. 2021 Aug 30;354:129591. doi: 10.1016/j.foodchem.2021.129591. Epub 2021 Mar 15.
Recently, Pickering emulsions have been considered as an efficient method to maintain and protect the functional properties of essential oils against the harsh conditions. In this research, the encapsulation of d-limonene, as an aromatic component with several distinct properties, was conducted through optimizing the production of Pickering emulsions stabilized by chitosan nanoparticles (CSNPs) and using the response surface methodology; independent variables were different concentrations of CSNPs (0.43, 0.25, and 0.07% w/v) and ratio of d-limonene to Pickering emulsions (5, 15, and 25%). The stability of the emulsions increased at higher contents of the CSNPs. By increasing the concentration of CSNPs and ratio of d-limonene to Pickering emulsion, viscosity of Pickering emulsions was considerably increased. Considering the chemical interactions, thermal behaviors, and crystallinity of samples, CSNPs can be used as an appropriate stabilizer for d-limonene-loaded emulsions and a food grade delivery carrier for the bioactive compounds.
最近，Pickering 乳液被认为是一种有效的方法，可以保持和保护精油的功能特性，使其免受恶劣条件的影响。在这项研究中，通过优化壳聚糖纳米粒子（CSNPs）稳定的 Pickering 乳液的生产，并使用响应面法，对具有多种独特性质的芳香成分柠檬烯进行了包封；自变量为 CSNPs 的不同浓度（0.43、0.25 和 0.07%w/v）和柠檬烯与 Pickering 乳液的比例（5、15 和 25%）。CSNPs 的含量越高，乳液的稳定性越高。通过增加 CSNPs 的浓度和柠檬烯与 Pickering 乳液的比例，可以显著增加 Pickering 乳液的粘度。考虑到样品的化学相互作用、热行为和结晶度，CSNPs 可以用作负载有柠檬烯的乳液的合适稳定剂和生物活性化合物的食品级输送载体。
