Zein/gum Arabic nanoparticle-stabilized Pickering emulsion with thymol as an antibacterial delivery system

被引：147
作者：
Li, Juan [1 ,3 ,4 ]
Xu, Xueer [3 ]
Chen, Zhengxing [1 ,3 ,4 ]
Wang, Tao [3 ]
Lu, Zhengjie [3 ]
Hu, Weicheng [2 ]
Wang, Li [3 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Huaiyin Normal Univ, Jiangsu Key Lab Eco Agr Biotechnol Hongze Lake, Huaian 223300, Jiangsu, Peoples R China
[3] Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, Wuxi 214122, Jiangsu, Peoples R China
[4] Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi 214122, Jiangsu, Peoples R China
来源：
CARBOHYDRATE POLYMERS | 2018年 / 200卷
关键词：
Zein; Gum Arabic; Pickering; Stability; Thymol; Antibacterial activity; COLLOIDAL PARTICLES; COMPLEX PARTICLES; BIOLOGICAL-ACTIVITIES; OIL; FABRICATION; INTERFACE; RHEOLOGY; FILMS; NUTRACEUTICALS; ANTIOXIDANT;
D O I：
10.1016/j.carbpol.2018.08.025
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Zein/gum Arabic (GA) nanoparticles (ZGPs) were fabricated to stabilize the oil-water interface of a Pickering emulsion. The Pickering emulsion was successfully fabricated at an oil fraction of 0.3 with 6.25% concentration of ZGPs. The droplet size and creaming index of the Pickering emulsions were influenced significantly by the concentrations of the ZGPs and oil fractions. Morphological observations showed that droplet aggregation occurred when the concentrations of ZGPs decreased or the oil fraction increased. The interfacial tension and rheological properties of the Pickering emulsions indicated that the ZGPs formed a stable oil-water interfacial layer and limited agglomeration and Ostwald ripening. Thymol loaded ZGP-stabilized Pickering emulsion was able to significantly inhibit the growth of E. coli. In addition, the ZGP-stabilized Pickering emulsion with thymol exhibited a controlled-release effect of thymol and antibacterial activity due to the protective effect of the stable interfacial layer of the ZPGs.
引用
收藏
页码：416 / 426
页数：11
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