pH驱动法负载香芹酚纳米颗粒的制备及性能

Properties of Carvacrol-Loaded Nanoparticles Prepared by pH-Driven Method

为了安全有效地延长食品保质期,利用玉米醇溶蛋白和酪蛋白酸钠的特性,通过pH驱动法来制备负载香芹酚的复合纳米粒子。玉米醇溶蛋白/酪蛋白酸钠复合纳米颗粒对香芹酚有良好的包封率(77.96%~82.19%)。傅里叶变换红外光谱和差示扫描量热分析表明,香芹酚被成功负载;扫描电子显微镜结果显示,复合纳米粒子分布规律,呈球形,粒径范围为50~200 nm,并且具有较强的抗氧化活性和抗菌性能。将该复合纳米颗粒应用于食品包装中时,可有效地抑制食品腐败变质,从而延长食品的保质期,在食品工业领域具有潜在的应用前景。

In order to safely and effectively prolong the shelf life of food,zein and sodium caseinate were utilized to prepare composite nanoparticles loaded with carvacrol by pH-driven method.The zein/sodium caseinate composite nanoparticles have a good encapsulation efficiency(77.96%~82.19%)for carvacrol.Fourier transform infrared spectroscopy(FT-IR)and differential scanning calorimetry(DSC)analysis show that carvacrol was loaded successfully.Scanning electron microscopy(SEM)results show that the composite nanoparticles are spherical with a particle size range of 50~200 nm,and have the strong antioxidation activity and antibacterial activity.When the composite nanoparticles were used in food packaging,they could effectively inhibit food spoilage and prolong the shelf life of food,showing potential application prospects in food industry.