Antibacterial mechanism of whey protein isolated-citral nanoparticles and stable synergistic antibacterial eugenol encapsulated Pickering emulsion for grapes preservation

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2024-05-28 DOI:10.1016/j.foodchem.2024.139851

Weiwei Li, Pengcheng Zhao, Lijun Han, Fang Zhang, Bingjie Liu, Xianghong Meng

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Abstract

The purpose of this study was to prepare Pickering emulsion with synergistic antibacterial effect using whey protein isolated-citral (WPI-Cit) nanoparticles with eugenol for grape preservation. In this emulsion, eugenol was encapsulated in oil phase. The particle size, ζ–potential, and antibacterial mechanism of the nanoparticles were characterized. The rheological properties, antibacterial effects and preservation effects of WPI-Cit Pickering emulsion were measured. The results showed that the optimal preparation condition was performed at WPI/Cit mass ratio of 1:1, WPI-Cit nanoparticles were found to damage the cell wall and membrane of bacteria and showed more effective inhibition against S. aureus. Pickering emulsion prepared with WPI-Cit nanoparticles exhibited a better antibacterial effect after eugenol was encapsulated in it, which extended the shelf life of grapes when the Pickering emulsion was applied as a coating. It demonstrated that the Pickering emulsion prepared in this study provides a new way to extend the shelf life.

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用于葡萄保鲜的乳清蛋白分离-柠檬醛纳米粒子和稳定的协同抗菌丁香酚包封皮克林乳液的抗菌机理。

本研究的目的是利用乳清蛋白分离-柠檬酸（WPI-Cit）纳米粒子和丁香酚制备具有协同抗菌效果的 Pickering 乳液，用于葡萄保鲜。在该乳液中，丁香酚被包裹在油相中。研究人员对纳米颗粒的粒度、ζ电位和抗菌机制进行了表征。测量了 WPI-Cit Pickering 乳液的流变特性、抗菌效果和保鲜效果。结果表明，在 WPI/Cit 质量比为 1:1 的最佳制备条件下，WPI-Cit 纳米粒子能破坏细菌的细胞壁和细胞膜，对金黄色葡萄球菌有更有效的抑制作用。用 WPI-Cit 纳米粒子制备的 Pickering 乳化液在包裹丁香酚后表现出更好的抗菌效果，当 Pickering 乳化液作为涂层使用时，可延长葡萄的保质期。这表明本研究制备的 Pickering 乳液为延长葡萄的保质期提供了一种新方法。

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文献相关原料

公司名称	产品信息	其他信息	采购帮参考价格
索莱宝	DPPH		￥329.00~￥3372.00
上海源叶	Whey protein isolate (WPI)	≥80%

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.