The Use of Zein and Arabic Gum to Produce Cinnamon Bark Oil-Loaded Pickering Emulsion with Improved Stability, Antioxidant, and Antibacterial Properties

被引：0
|
作者：
Zhang, Ruihan [1 ]
Guo, Xiaoxiao [1 ,2 ]
Hu, Jiajie [1 ]
Chen, Jing [1 ,2 ]
Zheng, Yan [1 ,2 ]
Peng, Siwei [1 ]
Zhang, Bin [1 ,2 ]
Deng, Shanggui [1 ,2 ]
Yang, Hongli [1 ,2 ]
机构：
[1] Zhejiang Ocean Univ, Coll Food & Pharm, Zhoushan 316022, Peoples R China
[2] Key Lab Hlth Risk Factors Seafood Zhejiang Prov, Zhoushan 316022, Peoples R China
来源：
JOURNAL OF FOOD BIOCHEMISTRY | 2024年 / 2024卷
基金：
国家重点研发计划;
关键词：
ANTIMICROBIAL ACTIVITY; FOOD; STABILIZATION; PARTICLES;
D O I：
10.1155/2024/8603356
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Cinnamon bark oil (CBO) is a natural plant bioactive molecule with antioxidant and antimicrobial activities because of its chemical instability and poor solubility in water, which limits its industrial applications. Herein, CBO-loaded Pickering emulsion was produced using zein, the stabilizer, and arabic gum (AG) was used to modify the emulsifying ability of CBO. The stability, chromatic aberration, pH, particle size, polydispersity index (PDI), and zeta (zeta) potential of the CBO-loaded Pickering emulsion were investigated. The results showed that the Zein-AG-CBO Pickering emulsion exhibited better stability at an added AG concentration of 0.8% (w/v) than the free CBO. The CBO-loaded Pickering emulsion retained its antioxidant and antimicrobial capacity and exhibited higher functional potential than the free CBO. The findings demonstrated the potential of Zein-0.8%AG-CBO Pickering emulsion as a kind of promising alternative for the delivery of antimicrobial essential oils in the food, active packaging material, and other related industries.
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页数：13
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