Active Microcapsules and Edible Films Obtained from Basil seed Gum and Ginger Essential Oil: Fabrication and Characterization

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2024-10-08 DOI:10.1007/s11483-024-09888-w

Mona Soleiman Shaahbaz, Mohammad Jouki

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Abstract

This study investigates the synthesis and characterization of active microcapsules and films using basil seed gum (BSG) and ginger essential oil (GEO). Varied concentrations of BSG wall (1% and 2%) and GEO (0.1%, 0.2%, 0.5%, and 1%) were explored, assessing their effects on antioxidant activity, zeta potential, particle size distribution, encapsulation efficiency (EE), and microstructural features of the microcapsules. Additionally, the impact of these variables on the physicochemical properties of BSG-MGEO films, including colorimetric attributes, mechanical properties, moisture content, water solubility, water vapor permeability (WVP), density, thickness, antibacterial efficacy, microstructural morphology, and thermal behavior, was examined. Encapsulation efficiency of MGEOs with 1% and 2% wall concentration ranged from 44.15 ± 2.86% to 67.06 ± 1.69% and 96.80 ± 0.98% to 97.93 ± 0.59%, respectively. The inclusion of GEO and both concentrations of the wall significantly increased film thickness, water solubility, and WVP compared to the control film (p < 0.05). Elevating GEO concentration led to a significant enhancement in elongation at break (EB), escalating from 19.05 to 39.88%, while an increase in wall concentration to 2% resulted in an EB of 35.04% (p < 0.05). Field emission scanning electron microscopy (FE-SEM) images illustrated that heightened solid content (BSG) in MGEOs preserved stability during film formation and increased film density. Remarkably, films containing 0.5% and 1% GEO, across both wall concentrations, exhibited significant antibacterial activity against Staphylococcus aureus (p < 0.05), with no discernible effect on Salmonella typhimurium.

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从罗勒籽胶和生姜精油中提取的活性微胶囊和食用薄膜：制造和表征

本研究采用罗勒籽胶（BSG）和生姜精油（GEO）合成了活性微胶囊和薄膜，并对其进行了表征。研究探讨了不同浓度的罗勒籽胶（BSG）壁（1% 和 2%）和生姜精油（GEO）（0.1%、0.2%、0.5% 和 1%），评估了它们对微胶囊的抗氧化活性、zeta 电位、粒度分布、封装效率（EE）和微观结构特征的影响。此外，还考察了这些变量对 BSG-MGEO 薄膜理化性质的影响，包括色度属性、机械性质、含水量、水溶性、水蒸气渗透性（WVP）、密度、厚度、抗菌功效、微结构形态和热行为。壁厚浓度为 1% 和 2% 的 MGEO 的封装效率分别为 44.15 ± 2.86% 到 67.06 ± 1.69% 和 96.80 ± 0.98% 到 97.93 ± 0.59%。与对照薄膜相比，加入 GEO 和两种浓度的壁明显增加了薄膜厚度、水溶性和 WVP（p < 0.05）。提高 GEO 浓度可显著提高断裂伸长率（EB），从 19.05% 提高到 39.88%，而将壁浓度提高到 2% 则可使 EB 达到 35.04%（p < 0.05）。场发射扫描电子显微镜（FE-SEM）图像显示，MGEO 中固体含量（BSG）的增加保持了薄膜形成过程中的稳定性，并提高了薄膜密度。值得注意的是，含有 0.5% 和 1% GEO 的薄膜（两种壁厚浓度）对金黄色葡萄球菌具有显著的抗菌活性（p < 0.05），而对鼠伤寒沙门氏菌则无明显影响。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.