Gelatin films functionalized by lignocellulose nanocrystals-tannic acid stabilized Pickering emulsions: Influence of cinnamon essential oil

被引：62
作者：
Dai, Hongjie [1 ,2 ]
Chen, Yuan [1 ]
Chen, Hai [1 ,2 ]
Fu, Yu [1 ,2 ]
Ma, Liang [1 ,2 ,3 ]
Wang, Hongxia [1 ,2 ]
Yu, Yong [1 ,2 ]
Zhu, Hankun [1 ,2 ]
Zhang, Yuhao [1 ,2 ,3 ,4 ]
机构：
[1] Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
[2] Chongqing Key Lab Special Food Co built Sichuan &, Chongqing 400715, Peoples R China
[3] Southwest Univ, Key Lab Luminescence Anal & Mol Sensing, Minist Educ, Chongqing 400715, Peoples R China
[4] 2 Tiansheng Rd, Chongqing, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 401卷
基金：
中国国家自然科学基金;
关键词：
Pickering emulsions; Essential oil; Cellulose; Gelatin; Films; CHITOSAN FILMS; SOY PROTEIN; PALM OIL; ANTIBACTERIAL; ENCAPSULATION; FEET;
D O I：
10.1016/j.foodchem.2022.134154
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The Pickering emulsions containing cinnamon essential oil (CEO) stabilized by lignocellulose nanocrystals-tannic acid (LCNC-TA) complexes were used to improve properties of gelatin film. The influences of various volume proportion mixed oil (sunflower oil/CEO 1:0, 5:1, 2:1 and 1:1) were investigated. Introducing CEO reduced the droplet size approximately from 57 to 30 mu m, facilitating droplet distribution in film matrix. With increasing CEO proportion, the surface structure of emulsion films became uniform without micropores or cavities, showing good compatibility with film matrix during film-forming process. Furthermore, increasing CEO proportion improved tensile strength (TS, 3.75-4.61 MPa) and water vapor permeability (WVP, 9.16 x 10(-)(12) -7.61 x 10(-)(12) g.cm(-1) s(-)(1) Pa-1) of emulsion films. Besides, the UV blocking, antioxidant and antibacterial properties of emulsion films improved as CEO proportion increased. Compared with the control gelatin film, the loss of CEO in emulsion films effectively decreased through pre-embedding approach by Pickering emulsion method.
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页数：9
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