皮克林乳液
乳状液
壳聚糖
纳米颗粒
接触角
化学工程
化学
结合
材料科学
核化学
高分子化学
有机化学
纳米技术
数学
工程类
数学分析
作者
Gerui Ren,Jiacheng Liu,Jieyu Shi,Yonghong He,Ying Zhu,Yujing Zhan,Junfei Lv,Lei Liu,Ying Huang,Min Huang,Wenjun Fang,Qunfang Lei,Hujun Xie
标识
DOI:10.1016/j.ijbiomac.2023.127094
摘要
Novel nanoparticles (Z-R/H) were successfully fabricated by a resveratrol-grafted zein covalent conjugate (Z-R) combined with quaternary ammonium chitosan (HTCC), which were used as stabilizers to prepare peppermint oil (PO) Pickering emulsions with antioxidant activity. HTCC effectively adjusted wettability of Z-R conjugate, and three-phase contact angle of Z-R/H3:1 was moderate (95.01°). The influencing factors of Pickering emulsion formation, including volume fraction of PO, concentration of Z-R/H, and mass ratio of Z-R to HTCC, were evaluated by droplet size, ζ-potential, microscopic observation, and stability index analysis. Pickering emulsions stabilized by Z-R/H3:1 showed excellent physical stability under heat treatment. Z-R/H nanoparticles adsorbed on the oil-water interface yielded a dense filling layer as a physical barrier to improve the emulsion stability, which was validated by confocal laser-scanning microscopy. After 4 weeks of storage, retention rate of PO in Pickering emulsion stabilized by Z-R/H3:1 remained high (72.1 %). Electronic nose analysis showed that Z-R/H3:1-stabilized emulsion effectively prevented volatilization of PO aroma components. Additionally, PO and Z-R/H nanoparticles provided an additive antioxidant effect of Pickering emulsions against DPPH and ABTS free radicals. In summary, these novel Z-R/H nanoparticle offer promising applications as a stabilizer with great potential in preparing functional Pickering emulsions to improve essential oil delivery.
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