Shah Muhammad Abdur Rehman, Zhang Yajie, Cui Yi, Hu Xinjuan, Zhu Feifei, Kumar Santosh, Li Gang, Kubar Ameer Ali, Mehmood Shahid, Huo Shuhao
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
School of Life Sciences, Jiangsu University, Zhenjiang 212013, China.
Food Chem. 2024 Sep 15;452:139561. doi: 10.1016/j.foodchem.2024.139561. Epub 2024 May 3.
The utilization of essential oils as natural antioxidants and preservatives is limited by high volatility, poor water solubility, and long-term instability. To address this, a novel ultrasonic-assisted method was used to prepare and stabilize a nanoemulsion of turmeric essential oil-in-water, incorporating bioactive components extracted from Spirulina platensis. Ultrasonic treatment enhanced the extraction efficacy and nanoemulsion stability. Algal biomass subjected to ultrasonic treatment (30 min at 80% amplitude) yielded a dry extract of 73.66 ± 3.05%, with the highest protein, phenolic, phycocyanin, and allophycocyanin content, as well as maximum emulsifying activity. The resulting nanoemulsion (5% oil, 0.3% extract, 10 min ultrasonic treatment) showed reduced particle size (173.31 ± 2.24 nm), zeta potential (-36.33 ± 1.10 mV), low polydispersity index, and enhanced antioxidant and antibacterial properties. Rheology analysis indicated shear-thinning behavior, while microscopy and spectroscopy confirmed structural changes induced by ultrasonic treatment and extract concentration. This initiative developed a novel ultrasonic-assisted algal-based nanoemulsion with antioxidant and antibacterial properties.
香精油作为天然抗氧化剂和防腐剂的应用受到高挥发性、低水溶性和长期不稳定性的限制。为了解决这一问题，采用了一种新型超声辅助方法来制备并稳定姜黄精油水包油纳米乳液，其中包含从钝顶螺旋藻中提取的生物活性成分。超声处理提高了提取效率和纳米乳液的稳定性。经超声处理（80%振幅下处理30分钟）的藻类生物质得到了73.66±3.05%的干提取物，其蛋白质、酚类、藻蓝蛋白和别藻蓝蛋白含量最高，乳化活性也最高。所得纳米乳液（5%油、0.3%提取物、超声处理10分钟）的粒径减小（173.31±2.24纳米），zeta电位为（-36.33±1.10毫伏），多分散指数低，抗氧化和抗菌性能增强。流变学分析表明其具有剪切变稀行为，而显微镜和光谱分析证实了超声处理和提取物浓度引起的结构变化。该项目开发了一种具有抗氧化和抗菌性能的新型超声辅助藻类基纳米乳液。
