由天然和合成乳化剂稳定的尼姆油乳液:关于物理稳定性和抗真菌活性的研究
Vitor Emanuel de Souza Gomes1, Fernanda Luisa Lüdtke2, Raquel Costa Chevalier1
1Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil.
Food research international (Ottawa, Ont.)
|November 4, 2025
概括
尼姆油 (NO) 乳液是使用天然和合成乳剂开发的. 基于豆蛋白的配方显示出优越的稳定性和对植物病原体的显著抗真菌活性.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学是一种材料科学.
- 农业科学 农业科学
背景情况:
- 尼姆油 (NO) 具有抗微生物特性,但需要配方以提高稳定性和生物可用性.
- 油入水 (O/W) 乳液提供了一个可行的系统,用于结合像NO.这样的生物活性化合物.
- 乳化剂的选择对于O/W乳液中NO的稳定性和有效性至关重要.
研究的目的:
- 开发和表征含有尼姆油 (NO) 作为活性剂的O/W乳液.
- 评估天然 (大豆莱西丁,豆蛋白) 和合成 (Tween 80) 乳化剂及其组合对乳液特性的影响.
- 评估NO乳液对Alternaria alternata和Penicillium expansum的动力稳定性和抗真菌活性.
主要方法:
- 使用NO与大豆莱西丁 (SL),豆蛋白 (PP),Tween 80 (T80) 以及它们的组合配制O/W乳液.
- 超过21天的乳液的表征,包括化学相互作用,滴滴大小 (D4,3),多分散度指数 (Span) 和泽塔潜力 (ZP).
- 微结构分析,颜色测量,动力稳定性评估和抗真菌活性 (AFA) 测试针对A. alternata和P. expansum.
主要成果:
- 所有乳液都表现出稳定的化学相互作用和zeta电位值超过38mV.
- 滴滴大小 (D4,3) 从0.59到2.01μm不等,受乳化剂类型的影响;热处理的PP产生了14天稳定的乳液.
- 只有PP的乳液表现出最高的AFA,抑制P. expansum (85.06%) 和A. alternata (79.97%),在PP:T80和T80:SL组合中观察到协同效应.
结论:
- 乳化剂的选择显著影响了O/W系统中尼姆油的稳定性,受控释放和抗真菌功效.
- 豆蛋白,特别是在经过热处理时,是一种有前途的天然乳化剂,用于稳定的尼姆油乳液,具有强大的抗真菌特性.
- 优化的乳化剂组合可以提高农业应用中以尼姆油为基础的配方的性能.
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