Physicochemical characteristics of ginger essential oil nanoemulsion encapsulated by zein/NaCas and antimicrobial control on chilled chicken
文献类型： 外文期刊
作者： Tang, Minmin 1 ; Liu, Fang 1 ; Wang, Qian 2 ; Wang, Debao 2 ; Wang, Daoying 1 ; Zhu, Yongzhi 2 ; Sun, Zhilan 1 ; Xu, Weimin 1 ;
作者机构： 1.Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
3.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
关键词： Essential oil; Pseudomonas aeruginosa; Staphylococcus aureus; Antibacterial activity; Low-energy emulsification method
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 374 卷
页码：
收录情况： SCI
摘要： An efficient antibacterial nanoemulsion was prepared using zein and NaCas to encapsulate ginger essential oil (GEO). Physical, optical, and mechanical properties as well as the antibacterial activities of GEO nanoemulsion were investigated. At 1:1 mass ratio of zein/NaCas, the GEO nanoemulsion possessed the highest solubility, entrapment efficiency and stability. The GEO/zein/NaCas complex was confirmed by ultraviolet and fluorescence spectroscopy. The addition of GEO led to more amorphous structure formation and the secondary structure changes of zein/NaCas improved the solubility and stability of GEO. GEO nanoemulsion inactivated two common foodborne bacteria, namely, Staphylococcus aureus and Pseudomonas aeruginosa, by destroying the cell membrane. Meanwhile, the GEO nanoemulsion exhibited better preservation effects on chilled chicken breasts than nonemulsified GEO and could effectively prolong the shelf life of chicken breasts for 6 days. This research provides a green and low-cost method for preparing GEO nanoemulsion to control the risk of foodborne pathogens.
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