分离乳清蛋白粉
乳状液
乳清蛋白
壳聚糖
抗菌活性
化学
阳离子聚合
色谱法
油滴
盐酸盐
化学工程
食品科学
有机化学
细菌
工程类
生物
遗传学
作者
Siqi Li,Jialin Sun,Jun Yan,Sairui Zhang,Chao Shi,David Julian McClements,Xuebo Liu,Fuguo Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-03-01
卷期号:339: 128016-128016
被引量:44
标识
DOI:10.1016/j.foodchem.2020.128016
摘要
The aim of this study was to develop a thyme oil emulsion with good physicochemical properties and antibacterial activity. Initially, oil-in-water emulsions containing whey protein-coated essential oil droplets were prepared by high-pressure homogenization. The double-layer emulsions were formed around the oil droplets by electrostatic deposition of cationic chitosan hydrochloride onto the anionic protein-coated droplets. Then, the structure, physicochemical properties, and storage stability of the emulsions were determined. Emulsions formulated using 1% v/v thyme oil, 0.7 wt% whey protein, and 0.25 wt% of chitosan hydrochloride contained relatively small cationic droplets. Moreover, the emulsions containing double-layer coatings were shear-thinning fluids. Storage tests indicated that double-layer emulsions had better stability than the single-layer. Antibacterial tests indicated that the double-layer emulsions exhibited prolonged antibacterial activity against two model food pathogens: E. coli and S. aureus. These results provide a scientific basis for the rational design of antimicrobial delivery systems for use in foods.
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