Wang Yitong, Teng Hui, Zhou Ruizi, Bai Shuxian, Ai Chao, Chen Lei
Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Int J Biol Macromol. 2025 Jul;318(Pt 2):144715. doi: 10.1016/j.ijbiomac.2025.144715. Epub 2025 May 27.
Pepper essential oil has the effect of anti-inflammatory, anti-oxidant and anti-bacterial activity. Enhance stability and solubility of oil using food-compatible Pickering emulsions. In this study, pepper essential oil of terpenes accounted for 76.11 % and the alcohols accounted for 6.58 %. At the same time, the relatively high fatty acid components were 29.50 % linoleic acid and 26.89 % palmitic acid in pepper essential oil. Then, Pickering emulsion incorporating octenyl succinic acid starch (OSA starch) was employed for the encapsulation of the essential oil. Under prepared conditions of Pickering emulsion, the minimum particle size was 2.11 ± 0.12 μm, the droplet morphology was smooth and uniform. Pickering emulsion has high stability within 30 d, which also can effectively delay the aroma release rate of essential oils. The emulsion showed higher antioxidant effect than the pure pepper essential oil. The same trend was observed with strong anti-bacterial and anti-inflammatory activity. Microcapsules were successfully prepared to reduce free fatty acid production. The results obtained demonstrated that the pepper essential oil contained with OSA starch Pickering emulsion has enormous potential for application in the food industry.
辣椒精油具有抗炎、抗氧化和抗菌活性。使用食品相容性皮克林乳液提高油的稳定性和溶解性。本研究中，辣椒精油中萜类物质占76.11%，醇类占6.58%。同时，辣椒精油中相对较高的脂肪酸成分是29.50%的亚油酸和26.89%的棕榈酸。然后，采用含辛烯基琥珀酸淀粉（OSA淀粉）的皮克林乳液对精油进行包封。在皮克林乳液的制备条件下，最小粒径为2.11±0.12μm，液滴形态光滑均匀。皮克林乳液在30天内具有高稳定性，还能有效延缓精油的香气释放速率。该乳液比纯辣椒精油表现出更高的抗氧化效果。在抗菌和抗炎活性方面也观察到相同趋势。成功制备了微胶囊以减少游离脂肪酸的产生。所得结果表明含OSA淀粉皮克林乳液的辣椒精油在食品工业中有巨大的应用潜力。
