• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

大蒜精油的油基微胶囊化混合：三种商业植物油的加入对乳液稳定性的影响。

Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions.

作者信息

Zhao Yunjiao, Liu Rui, Qi Cuiping, Li Wen, Rifky Mohamed, Zhang Min, Xiao Ping, Wu Tao, Sui Wenjie

机构信息

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.

College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China.

出版信息

Foods. 2021 Jul 15;10(7):1637. doi: 10.3390/foods10071637.

DOI:10.3390/foods10071637
PMID:34359508
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8305996/
Abstract

The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both and . Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening.

摘要

大蒜精油中的活性成分易于降解，这限制了其在食品工业中的应用。植物油（VOs）被用于提高大蒜精油（GEO）乳液的稳定性。GEO及其与植物油（包括玉米油（CO）、大豆油（SO）和橄榄油（OO））混合物的挥发性化合物表明，GEO-VO混合物中二烯丙基二硫化物和二烯丙基三硫化物的比例高于纯GEO。添加适量的VOs可提高GEO乳液（以乳清蛋白浓缩物和菊粉为壁材）的稳定性，顺序为CO>SO>OO。对GEO-VO微胶囊的包封效率、控释和抗菌活性的评估表明，GEO被成功包封并缓慢释放，对[具体对象1]和[具体对象2]均具有活性抗菌作用。总体而言，这些结果表明，VOs，尤其是20%的CO，提高了GEO乳液的稳定性和GEO微胶囊的包封效率。其机制可能与（1）油相和水相之间密度差对防止重力分离的调节作用，（2）促进GEO和VOs的相容性以抑制奥斯特瓦尔德熟化引起的相分离有关。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1d40/8305996/709c00c21b2a/foods-10-01637-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1d40/8305996/c384a29c2f93/foods-10-01637-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1d40/8305996/1d2bb9ccd072/foods-10-01637-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1d40/8305996/9cdf59e0820c/foods-10-01637-g003a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1d40/8305996/709c00c21b2a/foods-10-01637-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1d40/8305996/c384a29c2f93/foods-10-01637-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1d40/8305996/1d2bb9ccd072/foods-10-01637-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1d40/8305996/9cdf59e0820c/foods-10-01637-g003a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1d40/8305996/709c00c21b2a/foods-10-01637-g004a.jpg

相似文献

1
Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions.大蒜精油的油基微胶囊化混合：三种商业植物油的加入对乳液稳定性的影响。
Foods. 2021 Jul 15;10(7):1637. doi: 10.3390/foods10071637.
2
Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems.大蒜精油的化学成分和抗菌活性在有机溶剂、乳化和自微乳水基传递系统中的评估。
Food Chem. 2017 Apr 15;221:196-204. doi: 10.1016/j.foodchem.2016.10.052. Epub 2016 Oct 12.
3
Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices.微胶囊化在单层和双层结构基质中对粉红胡椒精油挥发性释放和抗菌性能的调节。
Int J Food Microbiol. 2020 Dec 16;335:108890. doi: 10.1016/j.ijfoodmicro.2020.108890. Epub 2020 Sep 14.
4
Garlic essential oil microcapsules prepared using gallic acid grafted chitosan: Effect on nitrite control of prepared vegetable dishes during storage.使用没食子酸接枝壳聚糖制备的大蒜精油微胶囊：对贮藏过程中预制蔬菜中亚硝酸盐控制的影响。
Food Chem. 2022 Sep 15;388:132945. doi: 10.1016/j.foodchem.2022.132945. Epub 2022 Apr 11.
5
Effect of spray nozzle design on fish oil-whey protein microcapsule properties.喷雾嘴设计对鱼油-乳清蛋白微胶囊性质的影响。
J Food Sci. 2010 Aug 1;75(6):E394-400. doi: 10.1111/j.1750-3841.2010.01708.x.
6
Inhibitory Activities of Sulfur Compounds in Garlic Essential Oil against Alzheimer's Disease-Related Enzymes and Their Distribution in the Mouse Brain.大蒜精油中含硫化合物对阿尔茨海默病相关酶的抑制活性及其在小鼠脑中的分布。
J Agric Food Chem. 2021 Sep 8;69(35):10163-10173. doi: 10.1021/acs.jafc.1c04123. Epub 2021 Aug 30.
7
Encapsulation of omega 3-6-9 fatty acids-rich oils using protein-based emulsions with spray drying.使用基于蛋白质的乳液通过喷雾干燥法对富含ω-3-6-9脂肪酸的油进行包封。
J Food Sci Technol. 2018 Aug;55(8):2850-2861. doi: 10.1007/s13197-018-3257-0. Epub 2018 Jun 19.
8
Stability Evaluations of Different Types of Vegetable Oil-based Emulsions.不同类型植物油基乳液的稳定性评估
J Oleo Sci. 2018;67(11):1381-1387. doi: 10.5650/jos.ess18067.
9
Formulation and characterization of garlic (Allium sativum L.) essential oil nanoemulsion and its acaricidal activity on eriophyid olive mites (Acari: Eriophyidae).大蒜（Allium sativum L.）精油纳米乳液的制备及表征及其对橄榄瘿螨（蜱螨目：瘿螨科）的杀螨活性。
Environ Sci Pollut Res Int. 2018 Apr;25(11):10526-10537. doi: 10.1007/s11356-017-0752-1. Epub 2017 Nov 27.
10
Microencapsulation by spray drying of lemon essential oil: Evaluation of mixtures of mesquite gum-nopal mucilage as new wall materials.通过喷雾干燥对柠檬精油进行微胶囊化：评估豆科灌木胶-仙人掌黏液混合物作为新型壁材的性能
J Microencapsul. 2017 Jun;34(4):395-407. doi: 10.1080/02652048.2017.1338772. Epub 2017 Jun 21.

引用本文的文献

1
Nanoencapsulation enhances stability, release behavior, and antimicrobial properties of Sage and Thyme essential oils.纳米包封提高了鼠尾草和百里香精油的稳定性、释放行为及抗菌性能。
Sci Rep. 2025 May 26;15(1):18373. doi: 10.1038/s41598-025-00022-5.
2
Microcapsule Techniques to Emphasize Functional Plant Oil Quality and Their Applications in the Food Industry: A Review.强调功能性植物油品质的微胶囊技术及其在食品工业中的应用：综述
Foods. 2025 Feb 17;14(4):677. doi: 10.3390/foods14040677.
3
Recent Advances in Encapsulation for Food Applications.

本文引用的文献

1
Interactions between caseins and food-derived bioactive molecules: A review.酪蛋白与食物源生物活性分子的相互作用：综述。
Food Chem. 2021 Oct 15;359:129820. doi: 10.1016/j.foodchem.2021.129820. Epub 2021 Apr 20.
2
Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent.基于亚麻籽饼提取物作为乳化剂和稳定剂的喷雾干燥复水型水包油亚麻籽油乳液的配方与评价
Foods. 2021 Jan 26;10(2):256. doi: 10.3390/foods10020256.
3
Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging.
食品应用中包封技术的最新进展。
Foods. 2024 Feb 14;13(4):579. doi: 10.3390/foods13040579.
4
Encapsulated Essential Oils Improve the Growth Performance of Meat Ducks by Enhancing Intestinal Morphology, Barrier Function, Antioxidant Capacity and the Cecal Microbiota.包封精油通过改善肠道形态、屏障功能、抗氧化能力和盲肠微生物群来提高肉鸭的生长性能。
Antioxidants (Basel). 2023 Jan 22;12(2):253. doi: 10.3390/antiox12020253.
5
Improving Anti-listeria Activity of Thymol Emulsions by Adding Lauric Acid.添加月桂酸提高百里香酚乳液的抗李斯特菌活性
Front Nutr. 2022 Apr 8;9:859293. doi: 10.3389/fnut.2022.859293. eCollection 2022.
罗勒精油：成分、抗菌特性及微胶囊化以制备用于食品包装的活性壳聚糖薄膜
Foods. 2021 Jan 8;10(1):121. doi: 10.3390/foods10010121.
4
Garlic: Much More Than a Common Spice.大蒜：远不止是一种普通香料。
Foods. 2020 Oct 26;9(11):1544. doi: 10.3390/foods9111544.
5
Screening of Antifungal and Antibacterial Activity of 90 Commercial Essential Oils against 10 Pathogens of Agronomical Importance.90种商业精油对10种具有农学重要性的病原菌的抗真菌和抗菌活性筛选
Foods. 2020 Oct 7;9(10):1418. doi: 10.3390/foods9101418.
6
Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion.一种新型速溶甘油单油酸酯成分在蛋白质稳定的水包油乳液中的应用。
Foods. 2020 Sep 4;9(9):1237. doi: 10.3390/foods9091237.
7
Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers.大蒜粉和盐对兔肉汉堡肉品质及微生物负荷的影响
Foods. 2020 Jul 31;9(8):1022. doi: 10.3390/foods9081022.
8
Improving the Stability of Lycopene from Chemical Degradation in Model Beverage Emulsions: Impact of Hydrophilic Group Size of Emulsifier and Antioxidant Polarity.提高模型饮料乳液中番茄红素的化学稳定性：乳化剂亲水基团大小和抗氧化剂极性的影响
Foods. 2020 Jul 22;9(8):971. doi: 10.3390/foods9080971.
9
Garlic, Onion, and Cinnamon Essential Oil Anti-biofilms' Effect against .大蒜、洋葱和肉桂精油对……的抗生物膜作用
Foods. 2020 May 4;9(5):567. doi: 10.3390/foods9050567.
10
Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk.用牛奶奶酪乳清和山羊奶混合物制作意大利乳清奶酪时，pH值调整后的山羊奶稳定性评估。
Foods. 2020 Mar 21;9(3):366. doi: 10.3390/foods9030366.