Preparation of Zein Based Ginger Essential Oil-enriched Pickering Nanoemulsions Using Multi-frequency Ultrasound to Enhance Emulsion Properties and Antioxidant Activities

被引：1
作者：
Chu, Yuanming [1 ,3 ]
Zhang, Chi [1 ,3 ]
Mei, Jun [1 ,2 ,4 ,6 ]
Wang, Jinfeng [1 ,2 ,3 ,4 ]
Xie, Jing [1 ,2 ,3 ,4 ,5 ,6 ]
机构：
[1] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai, Peoples R China
[2] Minist Agr & Rural Affairs, Key Lab Aquat Prod High Qual Utilizat Storage & Tr, Shanghai, Peoples R China
[3] Shanghai Ocean Univ, Shanghai Profess Technol Serv Platform Cold Chain, Shanghai, Peoples R China
[4] Shanghai Ocean Univ, Natl Expt Teaching Demonstrat Ctr Food Sci & Engn, Shanghai, Peoples R China
[5] Shanghai Ocean Univ, Shanghai Engn Res Ctr Aquat Prod Proc & Preservat, Shanghai, Peoples R China
[6] Minist Educ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
来源：
FOOD AND BIOPROCESS TECHNOLOGY | 2025年 / 18卷 / 04期
关键词：
Zein; Ginger essential oil; Pickering emulsions; Multi-frequency ultrasound treatment; Emulsion stability; FREQUENCY ULTRASOUND; NANOPARTICLES; POLYSACCHARIDE; OPTIMIZATION;
D O I：
10.1007/s11947-024-03663-y
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Zein-based ginger essential oil-enriched Pickering nanoemulsions were prepared using 20/28/40 kHz multi-frequency ultrasound treatment to enhance emulsion properties and their antioxidant activities. The study characterized the effects of different treatments on the encapsulation capacity, loading capacity, particle size, polydispersity index, and Zeta potential of the emulsions. Additionally, changes in the secondary structure of zein and the microstructure of the emulsions were evaluated to determine structural modifications. The results showed that after ultrasound treatment, the emulsions had an average particle size of 81 nm and a Zeta potential of -32.80 mV, maintaining high emulsion stability even after 25 days of storage. In addition, the emulsions prepared with multi-frequency ultrasound exhibited the optimal antioxidant performance. The DPPH radical scavenging capacity and ABTS radical scavenging capacity were measured at 65% and 37%, respectively. This study provides a reference for the development of protein-based emulsions and offers a viable alternative for the delivery of antioxidant essential oils.
引用
收藏
页码：3651 / 3664
页数：14
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