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稳定性,释放行为和土豆蛋白分离物-豆乙基皮克林乳液的细菌静电性质,加载了肉精油

Shihao Yang¹, Xiaoyun Fei¹, Deming Gong¹

¹State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

Food research international (Ottawa, Ont.)

|December 18, 2025

概括

这项研究开发了稳定的肉精油 (CEO) 皮克林乳液 (PE),使用马蛋白分离物和大豆莱西丁复合物. 这些PE有效地保留了首席执行官.

科学领域:

食品科学食品科学食品科学
合体和表面科学科学
生物材料是一种生物材料.

背景情况:

肉精油 (CEO) 稳定性差,挥发性高,限制其在食品保存中的使用.
皮克林乳液 (PE) 提供了一种稳定挥发性化合物的潜在方法.
开发有效的生物活性化合物输送系统,如CEO对于食品应用至关重要.

研究的目的:

使用马蛋白分离物 (PP) 和大豆莱西丁 (SL) 复合物为肉精油 (CEO) 制造稳定的抗微生物PE.
为了研究CEO装载PE的体外释放动力学和抗菌活性.
提高CEO在食品保存方面的应用潜力.

主要方法:

通过疏水相互作用,静电吸引和键形成PP-SL复合体 (PPSLs).
通过PPSLs稳定PE的制备和表征.
分析封装效率,颗粒大小和PE的稳定性.
使用动力适配模型调查CEO释放动力学.
在体外对大肠杆菌的抗微生物活性测试BL21.

主要成果:

PP-SL复合物表现出最佳的乳化特性和表面水性,PP与SL的比率为3:1.
稳定了2.0%的PE PPSL显示了小颗粒大小 (24.39微米),高稳定性和优秀的CEO封装 (90.61%).
首席执行官释放跟随第一阶段动力学,表明PE的延迟释放.
CEO-PEs在加热后保留了显著的抗菌活性,与免费的CEO不同.

结论:

PP-SL复合物有效地稳定了 CEO 在皮克林乳液中的作用.
开发的CEO装载PE增强了CEO的稳定性,控制了其释放,并保持了抗菌药物的有效性.
这些发现表明,基于CEO加载的PPSL的乳液是有希望的新型抗菌剂,用于食品保存.

关键词:

肉 ?? 精油肉 ?? 精油皮克林乳液是皮克林乳液中的一种.马蛋白分离物马蛋白分离物释放动力学释放动力学

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