Zein and tannic acid hybrid particles improving physical stability, controlled release properties, and antimicrobial activity of cinnamon essential oil loaded Pickering emulsions.
In: Food chemistry, Jg. 446 (2024-07-15), S. 138512
academicJournal
Zugriff:
Pickering emulsion loading essential oil has demonstrated a promising strategy as delivery system in food preservation, but localization in stability and antimicrobial activity limits application. In this study, Pickering emulsions co-loaded with tannic acid and cinnamon essential oil (ZTC) have been developed based on zein and tannic acid complexes (ZT) mediated interfacial engineering. Fourier transform infrared, fluorescence spectroscopy, and molecular docking results indicated tannic acid altered the structural of zein. Interfacial tension results indicated that tannic acid accelerated the adsorbed speed of zein particles by decreased interfacial tension (11.99-9.96 mN/m). ZT5 formed a viscoelastic and dense layer in oil-water interface than that for other ZTs, which improved stability and control release performance of ZTC. Furthermore, the ZTC showed an effective antimicrobial activity against spoilage organisms Pseudomonad paralactis MN10 and Lactobacillus sakei VMR17. These findings provide new insight for developing co-loaded multiple antimicrobial agents within Pickering emulsion as a delivery system.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
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Zein and tannic acid hybrid particles improving physical stability, controlled release properties, and antimicrobial activity of cinnamon essential oil loaded Pickering emulsions.
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Autor/in / Beteiligte Person: | Fan, S ; Yang, Q ; Wang, D ; Zhu, C ; Wen, X ; Li, X ; Richel, A ; Fauconnier, ML ; Yang, W ; Hou, C ; Zhang, D |
Zeitschrift: | Food chemistry, Jg. 446 (2024-07-15), S. 138512 |
Veröffentlichung: | Barking : Elsevier Applied Science Publishers ; <i>Original Publication</i>: Barking, Eng., Applied Science Publishers., 2024 |
Medientyp: | academicJournal |
ISSN: | 1873-7072 (electronic) |
DOI: | 10.1016/j.foodchem.2024.138512 |
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