Zhang Mingcheng, Li Mingyang, Zhang Danyang, Yu Ying, Zhu Kaixian, Zang Xiaodan, Liu Dengyong
College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China.
Foods. 2024 Mar 20;13(6):947. doi: 10.3390/foods13060947.
Cumin essential oil chitosan nanocapsules (CENPs) were prepared through the ionic gelation method by blending chitosan (CS) with cumin essential oil (CEO) in different proportions (1:0.8, 1:1, 1:2, 1:3, 1:4). Subsequently, these nanocapsules were characterized and evaluated for their antibacterial properties to determine the optimal cumin essential oil encapsulation and antibacterial efficacy. The outcomes demonstrated that the highest encapsulation efficiency of CENPs was 52%, achieved with a 1:3 CS/CEO ratio. At this point, the nanoparticles had the smallest particle size (584.67 nm) and a regular spherical distribution in the emulsion. Moreover, the CENPs could release the encapsulated CEOs slowly, leading to efficient inhibition of and over a relatively extended period (24-36 h) compared to the CS and CEO. This research offers a promising approach for the use of nanocapsules in food preservation.
通过离子凝胶法，将壳聚糖（CS）与小茴香精油（CEO）按不同比例（1:0.8、1:1、1:2、1:3、1:4）混合制备小茴香精油壳聚糖纳米胶囊（CENPs）。随后，对这些纳米胶囊进行表征，并评估其抗菌性能，以确定最佳的小茴香精油包封率和抗菌效果。结果表明，CENPs的最高包封率为52%，当CS/CEO比例为1:3时达到该值。此时，纳米颗粒的粒径最小（584.67 nm），在乳液中呈规则的球形分布。此外，CENPs能够缓慢释放包封的CEO，与CS和CEO相比，在相对较长的时间（24 - 36小时）内对[此处原文缺失两种细菌名称]有高效抑制作用。该研究为纳米胶囊在食品保鲜中的应用提供了一种有前景的方法。
