Antioxidant property of SiO2-eugenol liposome loaded nanofibrous membranes on beef

被引：52

作者：

Cui, Haiying ^{[1
]}

Yuan, Lu ^{[1
]}

Li, Wei ^{[1
]}

Lin, Lin ^{[1
]}

机构：

[1] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

来源：

FOOD PACKAGING AND SHELF LIFE | 2017年 / 11卷

基金：

中国博士后科学基金; 中国国家自然科学基金;

关键词：

Antioxidant; SiO2; Eugenol; Liposome; Electrospinning; MESOPOROUS SILICA NANOPARTICLES; ELECTROSPUN NANOFIBERS; EUCALYPTUS-CITRIODORA; RAMAN-SPECTROSCOPY; CONTROLLED-RELEASE; ESSENTIAL OIL; STABILITY; CHITOSAN; TETRAETHYLORTHOSILICATE; BIOAVAILABILITY;

D O I：

10.1016/j.fpsl.2017.01.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In consideration of the strong volatility and chemical instability of eugenol, liposomes were introduced to remain the activity of eugenol during processing and storage. Silica nanoparticle (SiO2) was used to adsorb eugenol before liposome encapsulation for getting better physicochemical properties and physical stability. The results of particle size, zeta potential and encapsulation efficiency of liposomes containing SiO2-eugenol were 315.7 +/- 0.7 nm, -47.7 +/- 0.3 mV, and 89.91 +/- 0.43%, respectively. The experiments testing the physical stability of liposomes containing SiO2-eugenol showed that SiO2 could significantly promote its stability. For the application in food antioxidant, electrospun nanofibrous membranes were introduced to immobilize the SiO2-eugenol liposomes. In this study, the antioxidant assay of SiO2-eugenol liposome loaded nanofibrous membranes exhibited antioxidant activity on beef. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：49 / 57

页数：9

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