College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
Int J Biol Macromol. 2024 Oct;277(Pt 1):133727. doi: 10.1016/j.ijbiomac.2024.133727. Epub 2024 Jul 31.
Pickering emulsions have attracted much attention as a novel emulsifying technology. This research to explore Zein-Citrus pectin nanoparticles stabilized cinnamon essential oil (CEO) Pickering emulsion (ZCCPEs) for constructing Pickering emulsion edible film (PEF). Unlike traditional research, which focuses on antibacterial and antioxidant activities, our research examined the physical properties of PEF, specifically changes in wettability. The results show that PEF has better transparency and tensile strength than the pectin alone direct emulsion film (PAEF), and the spatial distribution of Pickering emulsion droplets gives different wettability on both sides of PEF. The partially hydrophobic upside has important application value in food packaging. At the same time, the PEF is biodegradable and environmentally non-polluting. The edible film loaded with essential oils, developed based on the Pickering stabilization mechanism in this study, possesses several desirable characteristics for potential used as bioactive packaging films in food applications.
Pickering 乳液作为一种新型乳化技术引起了广泛关注。本研究探索了玉米醇溶蛋白-柑橘果胶纳米粒子稳定的肉桂精油（CEO）Pickering 乳液（ZCCPEs）用于构建 Pickering 乳液食用膜（PEF）。与传统研究关注抗菌和抗氧化活性不同，我们的研究检查了 PEF 的物理性质，特别是润湿性的变化。结果表明，PEF 比单独的果胶直接乳液膜（PAEF）具有更好的透明度和拉伸强度，Pickering 乳液液滴的空间分布在 PEF 的两侧赋予了不同的润湿性。部分疏水性的上侧在食品包装中具有重要的应用价值。同时，PEF 是可生物降解的，对环境无污染。本研究基于 Pickering 稳定机制开发的含精油的可食用膜具有作为食品应用中生物活性包装膜的几个理想特性。
