Cinnamon essential oil Pickering emulsion stabilized by zein-pectin composite nanoparticles: Characterization, antimicrobial effect and advantages in storage application
文献类型： 外文期刊
作者： Jiang, Yang 1 ; Wang, Dan 1 ; Li, Feng 1 ; Li, Dapeng 1 ; Huang, Qingrong 3 ;
作者机构： 1.Key Lab Food Proc Technol & Qual Control Shandong, Tai An 271018, Shandong, Peoples R China
2.Shandong Inst Pomol, Tai An 271000, Shandong, Peoples R China
3.Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA
关键词： Cinnamon essential oil; Pickering emulsion; Antimicrobial
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）
ISSN： 0141-8130
年卷期： 2020 年 148 卷
页码：
收录情况： SCI
摘要： Recently, the use of emulsion as a delivery system for essential oils has attracted increasing attention. In this research, cinnamon essential oil Pickering emulsion (ZCCPEs) stabilized by zein-pectin composite nanoparticles (ZCPs) was constructed as an effective antimicrobial system. Thereafter, the influence of ZCPs concentration on the stability of ZCCPEs was studied. The results showed that 0.25% ZCPs could reduce the bioorganic matter by four times compared with 1% ZCPs while maintaining good physical stability. The inhibitory effect of ZCCPEs on two food-related microorganisms (i.e. Alternaria alternata and Botrytis cinerea) was evaluated by antimicrobial assay. In addition, two fresh-cut apple slices models were constructed to systematically evaluate the application potential of ZCCPEs in food preservation. Due to the well dispersibility and sustained-release ability, ZCCPEs showed superior antibacterial performance than pure essential oil. The fabricated zein-pectin based Pickering emulsions might provide a promising alternative for the delivery of antimicrobial essential oils in the food industries. (C) 2019 Elsevier B.V. All rights reserved.
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