Niu Ben, Chen Hangjun, Wu Weijie, Fang Xiangjun, Mu Honglei, Han Yanchao, Gao Haiyan
Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs.
Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province.
Food Chem X. 2022 Apr 18;14:100312. doi: 10.1016/j.fochx.2022.100312. eCollection 2022 Jun 30.
Most of the current research only explored the loading of an active substance in active packaging. In this study, cinnamaldehyde essential oil (CEO) and chlorogenic acid (CA) were co-encapsulated in chitosan (CS) nanoparticles based Pickering emulsion. The morphology and wettability of CS-CA particles were determined. In addition, physicochemical characterizations and stability of the Pickering emulsion were also investigated. Results showed that the wettability of nanoparticles was improved with increasing the ratios of CS to CA, which is helpful to stabilize the emulsion. CEO Pickering emulsion was stabilized by CS-CA nanoparticles and CEO emulsion showed the best stability by using CS-CA nanoparticles with the ratios of CS to CA 1:0.75 with the minimum creaming index value of 26.5 ± 4.6% after 5 days of storage. These overall results presented in this work demonstrate, for the first time, the potential of Pickering emulsion for the co-encapsulation of water-soluble and water-insoluble ingredients.
目前的大多数研究仅探讨了活性物质在活性包装中的负载情况。在本研究中，肉桂醛精油（CEO）和绿原酸（CA）被共包封于基于壳聚糖（CS）纳米颗粒的Pickering乳液中。测定了CS-CA颗粒的形态和润湿性。此外，还研究了Pickering乳液的物理化学特性和稳定性。结果表明，随着CS与CA比例的增加，纳米颗粒的润湿性得到改善，这有助于稳定乳液。CEO Pickering乳液通过CS-CA纳米颗粒得以稳定，并且当使用CS与CA比例为1:0.75的CS-CA纳米颗粒时，CEO乳液表现出最佳稳定性，储存5天后的最低乳析指数值为26.5±4.6%。这项工作中呈现的这些总体结果首次证明了Pickering乳液用于共包封水溶性和水不溶性成分的潜力。
