Effect of Tannic Acid Binding to Whey Protein Isolate on the Stability of Antibacterial Emulsion of Perilla Essential Oil

被引：0

作者：

Tang W. ^{[1
,2
]}

Du L. ^{[1
,2
]}

Wang Z. ^{[2
]}

Sun Z. ^{[2
]}

Liu F. ^{[2
]}

Wang D. ^{[2
]}

机构：

[1] School of Food and Biological Engineering, Jiangsu University, Zhenjiang

[2] Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 12期

关键词：

antibacterial nanoemulsion; covalent binding; Perilla essential oil; protein structure; stability;

D O I：

10.7506/spkx1002-6630-20231007-030

中图分类号：

学科分类号：

摘要：

This study systematically investigated the impact of covalent binding of tannic acid (TA) to different proteins on protein structure and the stability of a nanoemulsion of Perilla essential oil (PEO). Additionally, the antimicrobial activity of the nanoemulsion was assessed. The interactions between TA and various proteins were explored using fluorescence spectroscopy and Fourier transform infrared (FTIR) spectroscopy, revealing that TA exhibited the most binding sites (n = 1.65) to whey protein isolate (WPI), forming a stable protein-TA complex. The emulsion prepared using TA had high stability. One-factor-at-a-time experiments showed that the emulsion prepared under the conditions of 675 W ultrasonic power and an oil-to-water ratio of 1:9 had the smallest droplet size of (292.3 ± 1.96) nm, a relatively high absolute zeta potential value of (–62.5 ± 0.29) mV, and the highest PEO encapsulation efficiency of (74.51 ± 0.35)%. The interaction between WPI-TA complex and PEO could stabilize the structure of the emulsion, and the emulsion maintained high stability at 4 ℃ for 28 days. Furthermore, emulsion encapsulation significantly reduced the loss of PEO, with the loss of PEO in the emulsion being only one-third of that of the pure essential oil under the same conditions. This study provides new ideas for future research on the synthesis of protein-polyphenol complexes and the encapsulation of volatile substances, laying a foundation for expanding the application of nanoemulsion in the food industry. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：90 / 100

页数：10

共 27 条

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