Yu, Si-Jia, Hu, Shu-Min, Zhu, Yu-Zhu, Zhou, Shaobo ORCID: 0000-0001-5214-2973, Dong, Shuai and Zhou, Tao (2023) Pickering emulsions stabilized by soybean protein isolate/chitosan hydrochloride complex and their applications in essential oil delivery. International Journal of Biological Macromolecules, 250:126146. pp. 1-12. ISSN 0141-8130 (doi:https://doi.org/10.1016/j.ijbiomac.2023.126146)

PDF (AAM) 43737_ZHOU_Pickering_emulsions_stabilized_by_soybean_protein_isolate_chitosan_hydrochloride_complex .pdf - Accepted Version Restricted to Repository staff only until 18 August 2024. Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (1MB) | Request a copy

Abstract

In this work, fabrication of soybean protein isolate (SPI)/chitosan hydrochloride (CHC) composite particles stabilized O/W Pickering emulsions using soybean oil as an oil phase was optimized by examining the effects of pH, SPI/CHC mass ratio, SPI/CHC composite particle concentration and oil phase fraction on the stability of the emulsions. The results showed that under the conditions of SPI/CHC mass ratio 1:1, pH 4 and particle concentration 2 %, the SPI/CHC composite particles could stabilize the emulsions with oil phase fraction up to 80 %. At an oil phase fraction of 60 %, the emulsions had a minimum particle size. The microstructure, storage and oxidation stabilities and rheological properties of the emulsions were determined. Using this SPI/CHC composite particle-stabilized Pickering emulsion template, citrus essential oil (CEO) Pickering emulsion (CEOP) was prepared. CEOP was found to markedly inhibit two food-related microorganisms, Staphylococcus aureus and Escherichia coli. In addition, the CEOP emulsion dilution (containing 4500 μL CEO/L) not only improved the water solubility of CEO, but also effectively retarded the browning and bacterial growth of fresh-cut apple. The SPI/CHC-stabilized Pickering emulsion template constructed in this work provides a promising alternative for the delivery of antimicrobial essential oils in the food industry.

Item Type:	Article
Uncontrolled Keywords:	citrus essential oil; pickering emulsions; soybean protein isolate-chitosan hydrochloride
Subjects:	Q Science > Q Science (General) Q Science > QH Natural history > QH301 Biology T Technology > T Technology (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > School of Science (SCI)
Last Modified:	21 Aug 2023 08:14
URI:	http://gala.gre.ac.uk/id/eprint/43737

Actions (login required)

View Item

Downloads