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Zein and tannic acid hybrid particles improving physical stability, controlled release properties, and antimicrobial activity of cinnamon essential oil loaded Pickering emulsions

文献类型：外文期刊

第一作者： Fan, Simin

作者： Fan, Simin;Yang, Qingfeng;Wang, Debao;Zhu, Chaoqiao;Wen, Xiangyuan;Li, Xin;Hou, Chengli;Zhang, Dequan;Fan, Simin;Richel, Aurore;Fan, Simin;Fauconnier, Marie -Laure;Yang, Wei

作者机构：

关键词： Function Pickering emulsion; Tannic acid; Zein; Interfacial engineering; Antimicrobial activity

期刊名称：FOOD CHEMISTRY （影响因子：8.8；五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 446 卷

页码：

收录情况： SCI

摘要： Pickering emulsion loading essential oil has demonstrated a promising strategy as delivery system in food preservation, but localization in stability and antimicrobial activity limits application. In this study, Pickering emulsions co-loaded with tannic acid and cinnamon essential oil (ZTC) have been developed based on zein and tannic acid complexes (ZT) mediated interfacial engineering. Fourier transform infrared, fluorescence spectroscopy, and molecular docking results indicated tannic acid altered the structural of zein. Interfacial tension results indicated that tannic acid accelerated the adsorbed speed of zein particles by decreased interfacial tension (11.99-9.96 mN/m). ZT5 formed a viscoelastic and dense layer in oil-water interface than that for other ZTs, which improved stability and control release performance of ZTC. Furthermore, the ZTC showed an effective antimicrobial activity against spoilage organisms Pseudomonad paralactis MN10 and Lactobacillus sakei VMR17. These findings provide new insight for developing co-loaded multiple antimicrobial agents within Pickering emulsion as a delivery system.

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