Kaur Gurkirat, Singh Arashdeep
Department of Food Science and Technology, PAU, Ludhiana, Punjab India.
EMN Lab, PAU, Ludhiana, India.
J Food Sci Technol. 2022 May;59(5):1878-1888. doi: 10.1007/s13197-021-05202-5. Epub 2021 Jul 15.
Clove and cinnamon based nanoemulsions (NE) were prepared with different levels of soy lecithin as a surfactant employing ultrasonication treatment. Increase in surfactant levels decreased the particle size (PS), polydispersity index (PDI) and zeta potential in both the NE. Cinnamon and clove based nanoemulsions were optimized at 1.5 and 2.0% SL, respectively based on their PS and PDI value. Nanoemulsions having the highest thermo stability were further selected to coat the muffin samples. NE Coated and uncoated muffins were evaluated for changes in density, moisture content, water activity, weight loss, texture, antioxidant activity, microbial activity and sensory scores during storage. NE coating significantly increased antioxidant activity of muffins by 26.89% (Cinnamon oil NE) and 37.31% (Clove oil NE). Furthermore during storage, coating of NE maintains the texture of the muffins, reduce the weight loss, density and moisture content to a greater extent in comparison to uncoated muffins. Antioxidant activity and total plate count of clove oil NE coated muffins were significantly higher than cinnamon oil NE coated muffins and while both the NE coating also effectively facilitated in extending the shelf life up to 6 days without any quality deterioration, which facilitated their use as a functional ingredient.
采用超声处理，以不同水平的大豆卵磷脂作为表面活性剂制备了丁香和肉桂基纳米乳液（NE）。表面活性剂水平的增加降低了两种纳米乳液的粒径（PS）、多分散指数（PDI）和zeta电位。基于肉桂和丁香的纳米乳液分别根据其PS和PDI值在1.5%和2.0%的大豆卵磷脂水平下进行了优化。进一步选择具有最高热稳定性的纳米乳液来包被松饼样品。对包被和未包被纳米乳液的松饼在储存期间的密度、水分含量、水分活度、重量损失、质地、抗氧化活性、微生物活性和感官评分变化进行了评估。纳米乳液包被显著提高了松饼的抗氧化活性，肉桂油纳米乳液提高了26.89%，丁香油纳米乳液提高了37.31%。此外，在储存期间，与未包被的松饼相比，纳米乳液包被能更好地保持松饼的质地，更大程度地减少重量损失、密度和水分含量。丁香油纳米乳液包被的松饼的抗氧化活性和总平板计数显著高于肉桂油纳米乳液包被的松饼，并且两种纳米乳液包被都有效地将保质期延长至6天而没有任何质量恶化，这有利于它们作为功能性成分的使用。
