Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles
文献类型： 外文期刊
作者： Niu, Ben 1 ; Chen, Hangjun 1 ; Wu, Weijie 1 ; Fang, Xiangjun 1 ; Mu, Honglei 1 ; Han, Yanchao 1 ; Gao, Haiyan 1 ;
作者机构： 1.Minist Agr & Rural Affairs, Key Lab Postharvest Handling Fruits, Food Sci Inst, Hangzhou 310021, Peoples R China
2.Key Lab Fruits & Vegetables Postharvest & Proc Te, Hangzhou 310021, Peoples R China
3.China Natl Light Ind, Key Lab Postharvest Preservat & Proc Fruits & Veg, Hangzhou 310021, Peoples R China
4.Zhejiang Acad Agr Sci, Hangzhou 310021, Peoples R China
关键词： Co-encapsulation; Pickering emulsion; Chitosan particles; Chlorogenic acid; Cinnamaldehyde essential oil
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.443； 五年影响因子：6.443 ）
ISSN： 2590-1575
年卷期： 2022 年 14 卷
页码：
收录情况： SCI
摘要： Most of the current research only explored the loading of an active substance in active packaging. In this study, cinnamaldehyde essential oil (CEO) and chlorogenic acid (CA) were co-encapsulated in chitosan (CS) nanoparticles based Pickering emulsion. The morphology and wettability of CS-CA particles were determined. In addition, physicochemical characterizations and stability of the Pickering emulsion were also investigated. Results showed that the wettability of nanoparticles was improved with increasing the ratios of CS to CA, which is helpful to stabilize the emulsion. CEO Pickering emulsion was stabilized by CS-CA nanoparticles and CEO emulsion showed the best stability by using CS-CA nanoparticles with the ratios of CS to CA 1:0.75 with the minimum creaming index value of 26.5 +/- 4.6% after 5 days of storage. These overall results presented in this work demonstrate, for the first time, the potential of Pickering emulsion for the co-encapsulation of water-soluble and water-insoluble ingredients.
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