将突尼斯百里香精油包封在 O/W 纳米乳液中：在肉类保鲜中的应用。
Encapsulation of Tunisian thyme essential oil in O/W nanoemulsions: Application for meat preservation.
机构信息
Food Technology Department, Higher School of Food Industries, University of Carthage, Elkhadra City, Tunisia.
Food Engineering and Basic Science Department, Higher School of Food Industries, University of Carthage, Elkhadra City, Tunisia.
出版信息
Meat Sci. 2022 Jun;188:108785. doi: 10.1016/j.meatsci.2022.108785. Epub 2022 Mar 6.
This study aims to optimize the preparation of thyme essential oil nanoemulsion using a ternary mixture design based on the following three components: chitosan, gum Arabic and median-chain triacyglycerols (MCT). The results showed that the formulation which contained 40% chitosan, 40% gum Arabicand 20% of MCT led to a stable nanoemulsion within 30 days of storage at 4 °C. Indeed, the observed mean diameter (d) and the polydispersity index (PDI) are the lowest with a ζ-potential value greater than +30 mV. Moreover, the amount of thyme essential oil dissolved in MCT was optimized and the 2% (w/w) was selected to prepare O/W nanoemulsion for preserving meat products. Besides, the obtained data of the chemical characteristics of meat products demonstrated that the pH, TVNB, TBARS, shear strength increased slightly and insignificantly with storage time at 4 °C.However, there was a difference between control and sample treated with nanoemulsionsin terms of physicochemical characteristics.
本研究旨在使用基于壳聚糖、阿拉伯胶和中链三酰甘油（MCT）的三元混合物设计优化百里香精油纳米乳液的制备。结果表明，在 4°C 下储存 30 天，含有 40%壳聚糖、40%阿拉伯胶和 20%MCT 的配方可形成稳定的纳米乳液。实际上，观察到的平均直径（d）和多分散指数（PDI）最低，ζ-电位值大于+30 mV。此外，优化了 MCT 中溶解的百里香精油的量，并选择 2%（w/w）来制备 O/W 纳米乳液以保存肉类产品。此外，获得的肉类产品化学特性数据表明，在 4°C 下储存时，pH 值、TVNB、TBARS、剪切强度略有升高，但与对照组相比，纳米乳液处理的样品在理化特性方面存在差异。
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