State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
Micro-Pollutant Research Centre (MPRC), Faculty of Civil Engineering and Built Environment, Universiti Tun Hussein Onn Malaysia (UTHM), 86400, Parit Raja, Batu Pahat, Johor, Malaysia; Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana'a University, Sana'a, Yemen.
Int J Biol Macromol. 2024 Nov;281(Pt 1):136278. doi: 10.1016/j.ijbiomac.2024.136278. Epub 2024 Oct 4.
This study investigated the influence of chitosan (CH) and hydroxypropyl methylcellulose (H), along with ultrasound power, on the physicochemical properties, antifungal activity, and stability of oil-in-water (O/W) nanoemulsions containing thymol and cinnamaldehyde in a 7:3 (v/v) ratio. Eight O/W formulations were prepared using CH, H, and a 1:1 (v/v) blend of CH and H, both with and without ultrasonication (U). Compared to untreated samples, U-treated nanoemulsions had lower droplet sizes (433-301 nm), polydispersity index (0.42-0.47), and zeta potential (-0.42-0.77 mV). The U treatment decreased L* and b* values, increased a* color attribute values, and increased apparent viscosity (0.26-2.17) at the same shear rate. After 28 days, microbiological testing of nanoemulsions treated with U showed counts below the detection limits (< 2 log CFU mL). The U-treated nanoemulsions exhibited stronger antifungal effects against R. stolonifer, with the NE/CH-U and NE/CH-H-U formulations demonstrating the lowest minimum inhibitory and fungicidal concentrations, measured at 0.12 and 0.24 μL/mL, respectively. On day 28, U-treated nanoemulsions demonstrated higher ionic, thermal, and physical stability than untreated samples. These findings suggest that the stability and antifungal efficacy of polysaccharide-based nanoemulsions may be improved by ultrasonic treatment. This study paves the way for innovative, highly stable nanoemulsions.
本研究考察了壳聚糖（CH）和羟丙基甲基纤维素（H）以及超声功率对含有百里香酚和肉桂醛的 7:3（v/v）比例油包水（O/W）纳米乳液的理化性质、抗真菌活性和稳定性的影响。使用 CH、H 以及 CH 和 H 的 1:1（v/v）混合物制备了 8 种 O/W 配方，并且对这些配方进行了超声处理（U）和未处理。与未处理的样品相比，U 处理的纳米乳液的粒径（433-301nm）、多分散指数（0.42-0.47）和zeta 电位（-0.42-0.77mV）较低。U 处理降低了 L和 b值，增加了 a*颜色属性值，并在相同剪切速率下增加了表观粘度（0.26-2.17）。经过 28 天，对经过 U 处理的纳米乳液进行微生物测试，结果显示菌落数低于检测限（<2logCFU/mL）。经过 U 处理的纳米乳液对 R. stolonifer 表现出更强的抗真菌作用，其中 NE/CH-U 和 NE/CH-H-U 配方的最低抑菌和杀菌浓度最低，分别为 0.12 和 0.24μL/mL。在第 28 天，经过 U 处理的纳米乳液比未处理的样品表现出更高的离子、热和物理稳定性。这些发现表明，超声处理可以提高多糖基纳米乳液的稳定性和抗真菌功效。本研究为创新、高稳定性的纳米乳液铺平了道路。
