An innovative Pickering W/O/W nanoemulsion co-encapsulating hydrophilic lysozyme and hydrophobic Perilla leaf oil for extending shelf life of fish products

文献类型： 外文期刊

第一作者： Wang, Zaitian

作者： Wang, Zaitian;Tang, Wenxiang;Sun, Zhilan;Liu, Fang;Wang, Daoying;Wang, Zaitian;Tang, Wenxiang;Sun, Zhilan;Liu, Fang;Wang, Daoying;Wang, Zaitian;Tang, Wenxiang;Sun, Zhilan;Liu, Fang;Wang, Daoying

作者机构：

关键词： Pickering W/O/W nanoemulsion; Perilla leaf oil; Lysozyme; Whey protein; Tannin acid

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 439 卷

页码：

收录情况： SCI

摘要： A Pickering water-in-oil-in-water nanoemulsion co-encapsulating lysozyme (LYS) and Perilla leaf oil (PO) was prepared using whey protein isolate-tannin acid conjugated nanoparticles (WPI-TA NPs) as emulsifiers, called LYS-PO-NE, and subsequently analyzed. The nano size and multiple phases was confirmed based on the results of confocal laser scanning microscope, scanning electron microscope, and droplet size analysis. LYS-PO-NE had high encapsulation efficiencies of 89.36 % (PO) and 43.91 % (LYS) and both could be released at a slow and continuous rate. The PO addition increased the droplet size, and the LYS addition delayed the release of PO. LYSPO-NE also showed good storage, pH, thermal, and salt stability, and an effective combined bactericidal activity of LYS and PO against spoilage bacteria. Furthermore, the results of chilled salmon storage experiments indicated that LYS-PO-NE could extend the shelf life of chilled salmon to at least 6 days, demonstrating the potential in the shelf life for fish products.

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