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Water-in-oil-in-water (W/O/W) emulsions with antioxidant and bacteriostatic capabilities: A preliminary exploration of food preservation films

文献类型： 外文期刊

作者： Hu, Yue 1 ; Xu, Ligen 1 ; Sun, Haoyang 1 ; Wu, Wei 1 ; Wang, Yanli 1 ; Lu, Lizhi 1 ; Zeng, Tao 2 ; Sheng, Long 1 ; Cai, Zhaoxia 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Natl Res & Dev Ctr Egg Proc, Hubei Hongshan Lab, Wuhan 430070, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Anim Husb & Vet Sci, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China

3.Huazhong Agr Univ, Shenzhen Inst Nutr & Hlth, Wuhan 430070, Peoples R China

4.Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, Shenzhen Branch, Guangdong Lab Lingnan Modern Agr,Genome Anal Lab,, Shenzhen 518000, Peoples R China

关键词： Oregano essential oil; D-sodium erythorbate; Water-in-oil-in-water emulsions; Antimicrobial activity; Antioxidant activity; Stability

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2024 年 283 卷

页码：

收录情况： SCI

摘要： The development of stable water-in-oil-in-water (W/O/W) emulsions for edible preservation coatings and films, utilizing their properties, deserves scientific attention. In this study, oregano essential oil and D-sodium erythorbate were simultaneously loaded into W/O/W emulsions, and the homogenization conditions of the W/ O/W emulsions were optimized. The structure and interactions of gum Arabic (GA) and whey protein isolate (WPI) as the outer phase were analyzed. Stable W1/O/W2 emulsions with excellent antimicrobial and antioxidant activities could be produced under the conditions of GA: WPI at 1:1 and W2: W1/O at 5:5. The diphenyl-1picrylhydrazyl radical (DPPH) and 2,2 '-azinobis-(3-ethylbenzenthiazoline-6-sulphonic acid) (ABTS) radical scavenging rates were 86.35 % and 89.35 %, and the inhibition zone diameters for S. aureus and E. coli were 14.03 +/- 0.42 mm and 14.17 +/- 0.70 mm, respectively. Finally, the W1/O/W2 emulsions were successfully applied to prepare chitosan-based films. This study has the potential to promote the application of W/O/W emulsions in food preservation, emphasizing the need for advancements for real-world adaptability.

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