Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
Carbohydr Polym. 2024 Dec 15;346:122613. doi: 10.1016/j.carbpol.2024.122613. Epub 2024 Aug 15.
Perilla essential oil (PLEO) offers benefits for food preservation and healthcare, yet its instability restricts its applications. In this study, chitosan (CS) and TiO used to prepare composite particles. TiO, after being modified with sodium laurate (SL), was successfully introduced at 0.1 %-3 % into the CS matrix. The resulting CS-SL-TiO composite particles can be formed by intertwining and rearranging through intramolecular and intermolecular interactions, and form an O/W interface with stability and viscoelasticity. The Pickering emulsions stabilized by these particles exhibit non-Newtonian pseudoplastic behavior, shear-thinning properties, and slow-release characteristics, along with antibacterial activity. Emulsions with 0.5 % and 1 % CS-SL-TiO composites demonstrated superior antibacterial effects against Escherichia coli and Staphylococcus aureus. The study revealed that all emulsions undergo Fickian diffusion and a sustained release of PLEO, with the Ritger-Peppas model best describing this release mechanism. The slow-release behaviors positively correlates with interfacial pressure, composite particle size, composite particle potential, composite contact angle, emulsion particle size and emulsion potential, but negatively correlates with diffusion rate, penetration rate, release kinetics and release rate. The findings lay groundwork for developing slow-release antimicrobial emulsions within polysaccharide matrices, showcasing promise for antimicrobial packaging solutions and enhanced food preservation techniques.
紫苏精油（PLEO）在食品保鲜和医疗保健方面具有诸多益处，但由于其不稳定性限制了其应用。本研究中，壳聚糖（CS）和 TiO 被用于制备复合颗粒。经过月桂酸钠（SL）改性的 TiO，成功地以 0.1%-3%的比例引入到 CS 基质中。所得的 CS-SL-TiO 复合颗粒可以通过分子内和分子间相互作用交织和重排，形成具有稳定性和粘弹性的 O/W 界面。由这些颗粒稳定的 Pickering 乳液表现出非牛顿假塑性、剪切稀化特性和缓释特性，同时具有抗菌活性。含有 0.5%和 1% CS-SL-TiO 复合颗粒的乳液对大肠杆菌和金黄色葡萄球菌表现出优异的抗菌效果。研究表明，所有乳液都经历菲克扩散和 PLEO 的持续释放，Ritger-Peppas 模型最能描述这种释放机制。缓释行为与界面压力、复合颗粒尺寸、复合颗粒电位、复合接触角、乳液颗粒尺寸和乳液电位呈正相关，与扩散率、渗透速率、释放动力学和释放速率呈负相关。这些发现为开发多糖基质中的缓释抗菌乳液奠定了基础，为抗菌包装解决方案和增强的食品保鲜技术展示了前景。
