Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid-liquid dispersion method

被引：248

作者：

Wu, Yunpeng ^{[1
]}

Luo, Yaguang ^{[2
]}

Wang, Qin ^{[1
]}

机构：

[1] Univ Maryland, Dept Nutr & Food Sci, College Pk, MD 20742 USA

[2] USDA ARS, Beltsville Agr Res Ctr, Produce Qual & Safety Lab, Beltsville, MD 20705 USA

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2012年 / 48卷 / 02期

关键词：

Thymol; Carvacrol; Zein; Antioxidant; Antimicrobial; WATER-SOLUBLE CHITOSAN; ALPHA-ZEIN; SECONDARY STRUCTURE; RELEASE KINETICS; THYMOL; CARVACROL; PROTEIN; FILMS; PARTICLES; ANTIBACTERIAL;

D O I：

10.1016/j.lwt.2012.03.027

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Two essential oils (EOs), thymol and carvacrol, with similar chemical structures were encapsulated in the nanoparticles of zein using the liquid liquid dispersion method. Three different pH treatments were applied to study the nanoparticles' morphology, structure, antioxidant property, and antimicrobial activity. The nanoparticles for all treatments were well dispersed in water. After lyophilizing, samples from the acidic condition tended to form film, but the samples from the neutral and basic conditions formed nanoparticles. The antioxidant properties were analyzed by 2,2-diphenyl-1-picrylhydrazyl radical (DPPH center dot) and Ferric ion spectrophotometric assay. DPPH. was reduced in the range of 24.8 -66.8% depending on the formulation and more than 65% hydroxyl free radicals were quenched by samples. An Escherichia coli reduction of 0.8-1.8 log CFU/ml was achieved in the presence of nanoparticles encapsulating EOs. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：283 / 290

页数：8

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