Yousefi Mojtaba, Khanniri Elham, Sohrabvandi Sara, Khorshidian Nasim, Mortazavian Amir M
Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran.
Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Front Nutr. 2023 Jun 9;10:1130425. doi: 10.3389/fnut.2023.1130425. eCollection 2023.
essential oil (HEO) at various levels was encapsulated in chitosan nanoparticles and its potential application in yogurt was investigated. The values obtained for encapsulation efficiency, loading capacity, mean particle size, and zeta potential of nanoparticles were 39.12-70.22%, 9.14-14.26%, 201.23-336.17 nm, and + 20.19-46.37 mV, respectively. The nanoparticles had spherical shape with some holes as a result of drying process. release studies in acidic solution and phosphate buffer solution indicated an initial burst effect followed by slow release with higher release rate in acidic medium. Results of antibacterial activity revealed that and with inhibition zones of 21.04-38.10 and 9.39-20.56 mm were the most sensitive and resistant bacteria to HEO, respectively. Incorporation of encapsulated HEO into yogurt decreased pH and increased titratable acidity due to stimulation of starters' activity. Interaction of nanoparticles with proteins decreased syneresis in yogurt. Regarding antioxidant activity, a higher value was observed in yogurt containing encapsulated HEO after 14 days of storage due to degradation and release of essential oil from nanoparticles. In conclusion, application of HEO nanoparticles in yogurt could be a promising approach for development of functional food products such as yogurt with enhanced antioxidant properties.
将不同含量的精油（HEO）包封于壳聚糖纳米颗粒中，并研究其在酸奶中的潜在应用。纳米颗粒的包封率、载药量、平均粒径和zeta电位分别为39.12 - 70.22%、9.14 - 14.26%、201.23 - 336.17 nm和 + 20.19 - 46.37 mV。由于干燥过程，纳米颗粒呈球形且有一些孔洞。在酸性溶液和磷酸盐缓冲溶液中的释放研究表明，最初有突释效应，随后缓慢释放，在酸性介质中的释放速率更高。抗菌活性结果显示，抑菌圈为21.04 - 38.10 mm的[细菌名称1]和抑菌圈为9.39 - 20.56 mm的[细菌名称2]分别是对HEO最敏感和最具抗性的细菌。将包封的HEO加入酸奶中会降低pH值并增加可滴定酸度，这是由于发酵剂活性受到刺激。纳米颗粒与蛋白质的相互作用减少了酸奶中的脱水收缩现象。关于抗氧化活性，由于纳米颗粒中精油的降解和释放，储存14天后含有包封HEO的酸奶中观察到更高的值。总之，在酸奶中应用HEO纳米颗粒可能是开发具有增强抗氧化特性的功能性食品（如酸奶）的一种有前景的方法。
