摘要
以壳聚糖(chitosan,CS)为壁材,采用离子凝胶法制备肉桂精油-壳聚糖纳米胶囊(cinnamon ssential oilloaded chitosan nanocapsules,CIEO-MPS),研究制备条件对纳米胶囊粒径及ζ-电势的影响,并对所制备纳米胶囊的物理特性进行表征;同时采用抑菌圈法和DPPH法测定肉桂精油纳米胶囊的体外抗菌和抗氧化性能。结果表明:肉桂精油纳米胶囊平均粒径为178 nm,ζ电位为33.72 m V;拉曼光谱表明肉桂精油已经被封装到纳米胶囊中;此外,肉桂精油纳米胶囊具有良好的缓释性能和良好的抗菌、抗氧化活性。肉桂精油纳米胶囊有望成为一种潜在的天然抗菌抗氧化剂从而在食品和医药领域中应用。
In this study chitosan was used as wall material to prepare cinnamon essential oil-loaded chitosan nanocapsules(CEIO-NPs)by emulsion-gelation method.The effects of preparation conditions on particle size and zeta potential of CEIO-NPs were investigated,and the physical properties of the prepared CEIO-NPs were characterized.Meanwhile,the antimicrobial and antioxidant properties of CEIO-NPs in vitro were determined by inhibition zone method and DPPH method.The results indicated that the average particle size of CEIO-NPs was 178 nm and zeta potential was 33.72 m V.Raman spectroscopy showed that cinnamon essential oil had been successfully encapsulated in nanocapsules.In addition,CEIO-NPs had excellent sustained release property as well as good antimicrobial and antioxidant activities.Overall,CEIO-NPs may be a potential natural antibacterial and antioxidant applied in the field of food and medicine.
作者
李鑫玲
康怀彬
张慧芸
LI Xinling;KANG Huaibin;ZHANG Huiyun(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China;National Experimental Teching Demonstrion Center of Food Processing and Safety,Luoyang 471023,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第23期121-127,共7页
Food and Fermentation Industries
基金
河南省重大科技专项(161100110800-06)
关键词
肉桂精油
壳聚糖
纳米胶囊
抗菌
抗氧化
cinnamon
chitosan
nanocapsules
antibacterial
antioxidant
