State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Food Chem. 2024 Oct 15;455:139851. doi: 10.1016/j.foodchem.2024.139851. Epub 2024 May 28.
The purpose of this study was to prepare Pickering emulsion with synergistic antibacterial effect using whey protein isolated-citral (WPI-Cit) nanoparticles with eugenol for grape preservation. In this emulsion, eugenol was encapsulated in oil phase. The particle size, ζ-potential, and antibacterial mechanism of the nanoparticles were characterized. The rheological properties, antibacterial effects and preservation effects of WPI-Cit Pickering emulsion were measured. The results showed that the optimal preparation condition was performed at WPI/Cit mass ratio of 1:1, WPI-Cit nanoparticles were found to damage the cell wall and membrane of bacteria and showed more effective inhibition against S. aureus. Pickering emulsion prepared with WPI-Cit nanoparticles exhibited a better antibacterial effect after eugenol was encapsulated in it, which extended the shelf life of grapes when the Pickering emulsion was applied as a coating. It demonstrated that the Pickering emulsion prepared in this study provides a new way to extend the shelf life.
本研究旨在制备具有协同抗菌作用的 Pickering 乳液，使用乳清分离蛋白-柠檬醛（WPI-Cit）纳米颗粒和丁香酚用于葡萄保鲜。在该乳液中，丁香酚被包封在油相中。对纳米颗粒的粒径、ζ 电位和抗菌机制进行了表征。测量了 WPI-Cit Pickering 乳液的流变性能、抗菌效果和保鲜效果。结果表明，最佳制备条件为 WPI/Cit 质量比为 1:1，WPI-Cit 纳米颗粒被发现破坏了细菌的细胞壁和膜，并对金黄色葡萄球菌显示出更有效的抑制作用。将丁香酚包封在 WPI-Cit 纳米颗粒制备的 Pickering 乳液中后，表现出更好的抗菌效果，当 Pickering 乳液用作涂层时，延长了葡萄的货架期。研究结果表明，本研究制备的 Pickering 乳液为延长货架期提供了一种新途径。
