银耳多糖/姜黄素复合颗粒稳定Pickering乳液构建及抑菌性能

Construction and Bacteriostatic Properties of Curcumin-Loaded Pickering Emulsion Stabilized by Tremella fuciformis Polysaccharides

使用银耳多糖制备姜黄素Pickering乳液,探究银耳多糖添加量对姜黄素Pickering乳液的Zeta电位、粒径、接触角、贮藏稳定性、流变学特性的影响。结果表明:由银耳多糖稳定的Pickering乳液具有良好的稳定性,银耳多糖的添加使Pickering乳液粒径从(8.631±0.057)μm减小到(6.031±0.056)μm,Zeta电位从(-51.60±1.51)mV增加到(-65.16±0.59)mV,其中含体积分数85%银耳多糖溶液的Pickering乳液粒径最小、Zeta电位最高,且具有良好的贮藏稳定性,经过21 d贮藏后,仍具有80%以上的姜黄素保留率。流变学分析结果表明,所有乳液呈现弱凝胶特性,具有剪切变稀的特性。接触角实验结果表明,所有乳液的接触角均小于90°,所有乳液均为水包油型乳液。经过65℃高温处理后,该乳液仍具有80%以上的姜黄素保留率。同时该乳液对大肠杆菌和金黄色葡萄球菌均具有抗菌活性。研究结果可为利用银耳多糖开发新型Pickering乳液提供理论参考。

This study investigated the effects of the addition of Tremella fuciformis polysaccharides on the zeta potential,particle size,contact angle,storage stability,and rheological properties of curcumin-loaded Pickering emulsion.The results showed that the Pickering emulsion stabilized by T.fuciformis polysaccharides had good stability;its particle size decreased from(8.631±0.057)to(6.031±0.056)μm and its zeta potential increased(–51.60±1.51)to(–65.16±0.59)mV with increasing addition of T.fuciformis polysaccharides from 65%to 85%(V/V),showing improved storage stability.The retention rate of curcumin in the Pickering emulsion with 85%T.fuciformis polysaccharides was more than 80%after 21 days of storage.The rheological results showed that all emulsions exhibited weak gel properties and shear-thinning characteristics.As oil-in-water emulsions,they showed a contact angle of less than 90°.The emulsion retained more than 80%curcumin after heat treatment at 65℃.Meanwhile,the emulsion had antibacterial activity against both Escherichia coli and Staphylococcus aureus.The results of this study provide a theoretical reference for the development of new Pickering emulsions with T.fuciformis polysaccharides.