乳清分离蛋白-苹果果胶协同稳定百里香精油Pickering乳液的制备及其抑菌保鲜性能研究

Preparation and Antibacterial Properties of Thyme Essential Oil-loaded Pickering EmulsionStabilized with Whey Protein Isolate-Apple Pectin Nanoparticle

该文以热诱导法制备乳清分离蛋白(whey protein isolate,WPI)-苹果果胶(apple pectin,AP)复合纳米颗粒稳定的负载百里香精油(thyme essential oil,TEO)Pickering乳液,通过单因素试验考察WPI与AP质量比、颗粒质量浓度、热改性温度以及超声强度对负载TEO Pickering乳液包埋率和稳定性的影响。结果表明,当WPI与AP质量比1∶2、颗粒质量浓度2.7%、热改性温度80℃、超声强度4.35 W/cm2时,制备的乳液包埋率为(90.96±1.83)%,且具有良好的体系稳定性。抑菌试验结果表明,负载TEO Pickering乳液对金黄色葡萄球菌、单增李斯特菌和枯草芽孢杆菌均具有高度敏感抑菌作用。最后将负载TEO Pickering乳液应用于鲜切苹果保鲜中,结果表明,其显著抑制了鲜切苹果的腐烂和褐变。

Athyme essential oil(TEO)-loaded Pickering emulsion stabilized with whey protein isolate(WPI)-apple pectin(AP)nanoparticle was prepared by thermal induction method in this study.The effects of WPI-to-AP mass ratio,particle mass concentration,thermal modification temperature,and ultrasonic intensity on the embedding rate and stability of TEO-loaded Pickering emulsion were investigated.The results showed that the Pickeringe mulsion prepared at the WPI-to-AP mass ratio of 1∶2,particle mass concentration of 2.7%,thermal modification temperature at 80℃,and ultrasonic intensity of 4.35 W/cm2 had the embedding rate of(90.96±1.83)%and good stability.In addition,the results of inhibition tests showed that the TEO-loaded Pickering emulsion had strong inhibitory effects on Staphylococcus aureus,Listeria monocytogenes,and Bacillus subtilis.Finally,the TEO-loaded Pickering emulsion was applied for fresh-cut apples,which significantly inhibited the rotting and browning of fresh-cut apples.