Ruihan Zhang, Xiaoxiao Guo, Jiajie Hu, Jing Chen, Yan Zheng, Siwei Peng, Bin Zhang, Shanggui Deng, HongLi Yang
{"title":"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","authors":"Ruihan Zhang, Xiaoxiao Guo, Jiajie Hu, Jing Chen, Yan Zheng, Siwei Peng, Bin Zhang, Shanggui Deng, HongLi Yang","doi":"10.1155/2024/8603356","DOIUrl":null,"url":null,"abstract":"<div>\n <p>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 (<i>ζ</i>) 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.</p>\n </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2024 1","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8603356","citationCount":"0","resultStr":"{\"title\":\"The Use of Zein and Arabic Gum to Produce Cinnamon Bark Oil-Loaded Pickering Emulsion with Improved Stability, Antioxidant, and Antibacterial Properties\",\"authors\":\"Ruihan Zhang, Xiaoxiao Guo, Jiajie Hu, Jing Chen, Yan Zheng, Siwei Peng, Bin Zhang, Shanggui Deng, HongLi Yang\",\"doi\":\"10.1155/2024/8603356\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n <p>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 (<i>ζ</i>) 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.</p>\\n </div>\",\"PeriodicalId\":15802,\"journal\":{\"name\":\"Journal of Food Biochemistry\",\"volume\":\"2024 1\",\"pages\":\"\"},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2024-09-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8603356\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Biochemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1155/2024/8603356\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"BIOCHEMISTRY & MOLECULAR BIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Biochemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/2024/8603356","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
The Use of Zein and Arabic Gum to Produce Cinnamon Bark Oil-Loaded Pickering Emulsion with Improved Stability, Antioxidant, and Antibacterial Properties
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.
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
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