Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid–liquid dispersion method
2012; Elsevier BV; Volume: 48; Issue: 2 Linguagem: Inglês
10.1016/j.lwt.2012.03.027
ISSN1096-1127
AutoresYunpeng Wu, Yaguang Luo, Qin Wang,
Tópico(s)Nanocomposite Films for Food Packaging
ResumoTwo essential oils (EOs), thymol and carvacrol, with similar chemical structures were encapsulated in the nanoparticles of zein using the liquid–liquid dispersion method. Three different pH treatments were applied to study the nanoparticles' morphology, structure, antioxidant property, and antimicrobial activity. The nanoparticles for all treatments were well dispersed in water. After lyophilizing, samples from the acidic condition tended to form film, but the samples from the neutral and basic conditions formed nanoparticles. The antioxidant properties were analyzed by 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and Ferric ion spectrophotometric assay. DPPH was reduced in the range of 24.8–66.8% depending on the formulation and more than 65% hydroxyl free radicals were quenched by samples. An Escherichia coli reduction of 0.8–1.8 log CFU/ml was achieved in the presence of nanoparticles encapsulating EOs.
Referência(s)