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2
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Zhou F, Yu L, Liu Y, Zeng Z, Li C, Fang Z, Hu B, Chen H, Wang C, Chen S, Wu H, Wu W, Liu Y. Effect of hydroxypropyl-β-cyclodextrin and lecithin co-stabilized nanoemulsions on the konjac glucomannan/pullulan film. Int J Biol Macromol 2023; 235:123802. [PMID: 36842744 DOI: 10.1016/j.ijbiomac.2023.123802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 02/02/2023] [Accepted: 02/18/2023] [Indexed: 02/26/2023]
Abstract
In this study, the various ratio of hydroxypropyl-β-cyclodextrin (HPCD) to lecithin (LEC) was 0:1, 0.5:1, 1:1, 1.5:1 and 2:1 (w/w) co-stabilized cinnamon essential oil (CEO) nanoemulsions were prepared. These nanoemulsions were successfully incorporated in the konjac glucomannan/pullulan polysaccharides-based film matrix. The composition of nanoemulsions and the effect of various nanoemulsions on rheological, mechanical, Water vapor permeability, optical, color, morphology properties, and CEO retention rate of the composite films were characterized. The results demonstrated that HPCD and LEC nanoemulsions had small particle size under 120 nm and high stability during 21 days storage, the incorporation of nanoemulsions reduced the viscosity of film-solution, transmittance, Water vapor permeability and mechanical properties of films, but an appropriate HPCD content 1:1 w/w of nanoemulsions could restored the mechanical properties of the films. Otherwise, 1:1 w/w of nanoemulsion film also exhibited a more compact and uniform structure, Furthermore, 2:1 w/w of nanoemulsion films with high retention rate of CEO, and the antioxidant and better antibacterial activities against E. coli and S. aureus. The nanoemulsion films utilized in this study also prolonged the shelf life of Agaricus bisporus mushrooms and cherries while maintaining their commercial value.
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Affiliation(s)
- Feng Zhou
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Linman Yu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Yang Liu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Zhen Zeng
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China.
| | - Cheng Li
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Zhengfeng Fang
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Bin Hu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Hong Chen
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Caixia Wang
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Saiyan Chen
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Hejun Wu
- College of Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yuntao Liu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China.
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3
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Liu T, Gao Z, Zhong W, Fu F, Li G, Guo J, Shan Y. Preparation, Characterization, and Antioxidant Activity of Nanoemulsions Incorporating Lemon Essential Oil. Antioxidants (Basel) 2022; 11:antiox11040650. [PMID: 35453335 PMCID: PMC9025020 DOI: 10.3390/antiox11040650] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 12/20/2022] Open
Abstract
Lemon essential oil (LEO) is a kind of citrus essential oil with antioxidant, anti-inflammatory, and antimicrobial activities, but low water solubility and biological instability hinder its industrial application. In this study, LEO was nanoemulsified to solve these problems. The preparation procedure of lemon essential oil nanoemulsions (LEO-NEs) was optimized, and the physicochemical characterization and antioxidant activities were explored. Single-factor experiments (SFEs) and response surface methodology (RSM) were conducted for the effects on the mean droplet size of LEO-NEs. Five factors of SFE which may influence the droplet size were identified: HLB value, concentration of essential oil, concentration of surfactant, ultrasonic power, and ultrasonic time. On the basis of the SFE, the RSM approach was used to optimize the preparation procedure to obtain LEO-NEs with the smallest droplet size. LEO-NEs exhibited good antioxidant activity when the HLB value was 13, content of surfactant was 0.157 g/mL, ultrasonic time was 23.50 min, and ultrasonic power was 761.65 W. In conclusion, these results can provide a good theoretical basis for the industrial application of lemon essential oil.
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Affiliation(s)
- Ting Liu
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China; (T.L.); (F.F.); (G.L.)
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Zhipeng Gao
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Z.G.); (W.Z.)
| | - Weiming Zhong
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Z.G.); (W.Z.)
| | - Fuhua Fu
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China; (T.L.); (F.F.); (G.L.)
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Gaoyang Li
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China; (T.L.); (F.F.); (G.L.)
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Jiajing Guo
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China; (T.L.); (F.F.); (G.L.)
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Correspondence: (J.G.); (Y.S.); Tel.: +86-(0)731-8469-8915 (J.G.); +86-(0)731-8469-1289 (Y.S.)
| | - Yang Shan
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China; (T.L.); (F.F.); (G.L.)
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Correspondence: (J.G.); (Y.S.); Tel.: +86-(0)731-8469-8915 (J.G.); +86-(0)731-8469-1289 (Y.S.)
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4
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Chen S, Wang P, Wenzhao M, Lingling W, Saldaña MD, Xiaoli F, Jin Y, Sun W. Preparation and Characterization of
PLA‐Lemon
Essential Oil Nanofibrous Membranes for the Preservation of Mongolian Cheese. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sixu Chen
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot, 010018 China
| | - Pengyang Wang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot, 010018 China
| | - Meng Wenzhao
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot, 010018 China
| | - Wu Lingling
- Foreign Language College Inner Mongolia Agricultural University Hohhot, 010018 China
| | - Marleny D.A. Saldaña
- Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta T6G 2P5 Edmonton AB Canada
| | - Fan Xiaoli
- Inner Mongolia Autonomous Region Hohhot Ecological Environment Monitoring Station Hohhot, 010030 China
| | - Ye Jin
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot, 010018 China
| | - Wenxiu Sun
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot, 010018 China
- Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta T6G 2P5 Edmonton AB Canada
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