The Use of Zein and Arabic Gum to Produce Cinnamon Bark Oil-Loaded Pickering Emulsion with Improved Stability, Antioxidant, and Antibacterial Properties

IF 3.5 2区农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY Journal of Food Biochemistry Pub Date : 2024-09-21 DOI:10.1155/2024/8603356

Ruihan Zhang, Xiaoxiao Guo, Jiajie Hu, Jing Chen, Yan Zheng, Siwei Peng, Bin Zhang, Shanggui Deng, HongLi Yang

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Abstract

Cinnamon bark oil (CBO) is a natural plant bioactive molecule with antioxidant and antimicrobial activities because of its chemical instability and poor solubility in water, which limits its industrial applications. Herein, CBO-loaded Pickering emulsion was produced using zein, the stabilizer, and arabic gum (AG) was used to modify the emulsifying ability of CBO. The stability, chromatic aberration, pH, particle size, polydispersity index (PDI), and zeta (ζ) potential of the CBO-loaded Pickering emulsion were investigated. The results showed that the Zein-AG-CBO Pickering emulsion exhibited better stability at an added AG concentration of 0.8% (w/v) than the free CBO. The CBO-loaded Pickering emulsion retained its antioxidant and antimicrobial capacity and exhibited higher functional potential than the free CBO. The findings demonstrated the potential of Zein-0.8%AG-CBO Pickering emulsion as a kind of promising alternative for the delivery of antimicrobial essential oils in the food, active packaging material, and other related industries.

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使用 Zein 和阿拉伯胶生产具有更好稳定性、抗氧化性和抗菌性的肉桂皮油浸皮克林乳液

肉桂皮油（CBO）是一种具有抗氧化和抗菌活性的天然植物生物活性分子，但其化学性质不稳定，在水中的溶解度较低，这限制了其在工业上的应用。本文使用玉米蛋白作为稳定剂，并使用阿拉伯树胶（AG）来改变 CBO 的乳化能力，制备了负载 CBO 的皮克林乳液。研究了CBO负载的皮克林乳液的稳定性、色差、pH值、粒度、多分散指数（PDI）和Zeta电位（ζ）。结果表明，当添加的 AG 浓度为 0.8%（w/v）时，Zein-AG-CBO 皮克林乳液比游离 CBO 表现出更好的稳定性。与游离的 CBO 相比，添加了 CBO 的 Pickering 乳液保留了其抗氧化和抗菌能力，并表现出更高的功能潜力。研究结果表明，Zein-0.8%AG-CBO 皮克林乳液有望成为食品、活性包装材料和其他相关行业中输送抗菌精油的替代品。

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来源期刊

Journal of Food Biochemistry 生物-生化与分子生物学

CiteScore

7.80

自引率

5.00%

发文量

488

审稿时长

3.6 months

期刊介绍： The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality