期刊
FOOD CHEMISTRY
卷 339, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128016
关键词
Thyme oil; Emulsion; Layer by layer self-assembly; Whey protein isolate; Chitosan hydrochloride; Antibacterial activity
资金
- National Natural Science Foundation of China [21808187]
- Fundamental Research Funds for the Central Universities [2452020008]
- Innovation Talents Promotion Plan of Shaanxi Province [2020KJXX-034]
This study aimed to develop a thyme oil emulsion with good physicochemical properties and anti-bacterial activity. The emulsions with whey protein-coated essential oil droplets and double-layer coatings of cationic chitosan hydrochloride showed improved stability and prolonged antibacterial activity. Emulsions with smaller cationic droplets and double-layer coatings were shear-thinning fluids.
The aim of this study was to develop a thyme oil emulsion with good physicochemical properties and anti-bacterial activity. Initially, oil-in-water emulsions containing whey protein-coated essential oil droplets were prepared by high-pressure homogenization. The double-layer emulsions were formed around the oil droplets by electrostatic deposition of cationic chitosan hydrochloride onto the anionic protein-coated droplets. Then, the structure, physicochemical properties, and storage stability of the emulsions were determined. Emulsions formulated using 1% v/v thyme oil, 0.7 wt% whey protein, and 0.25 wt% of chitosan hydrochloride contained relatively small cationic droplets. Moreover, the emulsions containing double-layer coatings were shear-thinning fluids. Storage tests indicated that double-layer emulsions had better stability than the single-layer. Antibacterial tests indicated that the double-layer emulsions exhibited prolonged antibacterial activity against two model food pathogens: E. coli and S. aureus. These results provide a scientific basis for the rational design of antimicrobial delivery systems for use in foods.
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