Woszczak Liliana, Khachatryan Gohar, Khachatryan Karen, Witczak Mariusz, Lenart-Boroń Anna, Stankiewicz Klaudia, Dworak Kinga, Adamczyk Greta, Pawłowska Agata, Kapusta Ireneusz, Krzan Marcel, Godlewska Monika, Krystyjan Magdalena
Laboratory of Nanotechnology and Nanomaterials, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland.
Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland.
Int J Mol Sci. 2025 Sep 5;26(17):8664. doi: 10.3390/ijms26178664.
This study explored the synthesis and characterization of pectin-based composites containing encapsulated propolis and sea buckthorn oil. Both propolis and sea buckthorn oil are well known for their antioxidant and antimicrobial properties. To mitigate their sensitivity to environmental degradation, these compounds were encapsulated within a pectin matrix. The composites were prepared using an emulsification technique and subsequently for their physicochemical properties via scanning electron microscopy (SEM), ultraviolet-visible spectroscopy (UV-Vis), Fourier-transform infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC), as well as color and mechanical testing. The results showed that freeze-dried samples exhibited heterogeneous, bubble-like structures containing nanocapsules (800-2000 nm), whereas for the film samples, the capsules were visibly embedded within the matrix. The study shows that this three-component system exhibits synergistic potential. Encapsulation significantly improved the UV barrier properties and the antioxidant activity of the nanocomposites, which demonstrated greater antioxidant capacity. Microbiological assays revealed that the pectin-based composites containing encapsulated propolis and sea buckthorn oil exhibited strong antibacterial activity, particularly against Gram-positive bacteria such as and spp. The composites also demonstrated hydrophobic surface characteristics and reduced crystallinity, which correlates with their potential for controlled release. These results underscore the applicability of pectin-propolis-sea buckthorn oil composites as effective natural preservatives or functional ingredients in food systems, due to their high antioxidant and antimicrobial efficacy.
本研究探索了含包封蜂胶和沙棘油的果胶基复合材料的合成与表征。蜂胶和沙棘油均以其抗氧化和抗菌特性而闻名。为减轻它们对环境降解的敏感性，将这些化合物包封在果胶基质中。采用乳化技术制备复合材料，随后通过扫描电子显微镜（SEM）、紫外可见光谱（UV-Vis）、傅里叶变换红外光谱（FTIR）和差示扫描量热法（DSC）以及颜色和力学测试来研究其物理化学性质。结果表明，冻干样品呈现出含有纳米胶囊（800 - 2000 nm）的异质、气泡状结构，而对于薄膜样品，胶囊明显嵌入基质中。该研究表明这种三组分体系具有协同潜力。包封显著改善了纳米复合材料的紫外线阻隔性能和抗氧化活性，其表现出更高的抗氧化能力。微生物检测显示，含包封蜂胶和沙棘油的果胶基复合材料具有很强的抗菌活性，尤其对革兰氏阳性菌如 和 属细菌。这些复合材料还表现出疏水表面特性和降低的结晶度，这与其控释潜力相关。这些结果强调了果胶 - 蜂胶 - 沙棘油复合材料作为食品系统中有效的天然防腐剂或功能成分的适用性，因为它们具有高抗氧化和抗菌功效。
