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超声辅助制备载百里香酚和肉桂醛的壳聚糖-羟丙基甲基纤维素纳米乳液:理化性质、稳定性和抗真菌活性。

Ultrasound-assisted fabrication of chitosan-hydroxypropyl methylcellulose nanoemulsions loaded with thymol and cinnamaldehyde: Physicochemical properties, stability, and antifungal activity.

机构信息

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.

出版信息

Int J Biol Macromol. 2024 Nov;281(Pt 1):136278. doi: 10.1016/j.ijbiomac.2024.136278. Epub 2024 Oct 4.

Abstract

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.

摘要

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。

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