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首页> 外文期刊>Food and bioprocess technology >Encapsulation of Holy Basil Essential Oil in Gelatin: Effects of Palmitic Acid in Carboxymethyl Cellulose Emulsion Coating on Antioxidant and Antimicrobial Activities
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Encapsulation of Holy Basil Essential Oil in Gelatin: Effects of Palmitic Acid in Carboxymethyl Cellulose Emulsion Coating on Antioxidant and Antimicrobial Activities

机译：明胶中的罗勒香精油的封装：羧甲基纤维素乳胶涂料中棕榈酸对抗氧化和抗菌活性的影响

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The challenge of using essential oils possessing antioxidant and antimicrobial properties in food industry is to maintain their chemical stability. This research examined the roles of emulsion coating in preventing the degradation of holy basil essential oils (HBEO) during storage. The uncoated HBEO-loaded gelatin microcapsules and those coated with 1, 2, and 3 % palmitic acid emulsified in carboxymethyl cellulose, denoted as UC, C-1P, C-2P, and C-3P, respectively, had HBEO contents of 76.35, 76.09, 68.96, and 59.39 % with the surface oils of 1.31, 0.65, 0.65, and 0.84 %, respectively. The increase in the palmitic acid concentrations caused a significant increase in the L (*) values (p 0.05). After 90 days of storage at 30 A degrees C, the surface oils of UC, C-1P, C-2P, and C-3P significantly increased to 3.65, 2.43, 2.15, and 3.03 %, respectively, coincident with the decrease in the L (*) values. X-ray diffraction studies revealed that the crystalline structures of the microcapsules were influenced by gelatin renaturation and palmitic acid polymorphism. The antioxidant activities, expressed as IC50, of the free and encapsulated HBEO before storage were 0.30 mg/ml. After storage, IC50 of only C-2P remained constant, while those of the rest significantly increased (p 0.05). The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of all the samples against pathogenic bacteria did not change over storage. C-3P exhibited the strongest antimicrobial activity of MIC of 0.625 mg/ml and MBC of 1.25 mg/ml. These findings suggest that the emulsion coating enables shelf life extension of HBEO-loaded gelatin microcapsules.
机译：在食品工业中使用具有抗氧化和抗菌特性的精油所面临的挑战是保持其化学稳定性。这项研究检查了乳胶涂料在防止储存过程中圣罗勒精油（HBEO）降解中的作用。未包被HBEO的明胶微胶囊以及被1、2和3％棕榈酸乳化的羧甲基纤维素乳化的羧甲基明胶微胶囊，分别表示为UC，C-1P，C-2P和C-3P，其HBEO含量为76.35，分别为76.09、68.96和59.39％，表面油分别为1.31、0.65、0.65和0.84％。棕榈酸浓度的增加导致L（*）值显着增加（p <0.05）。在30 A的温度下储存90天后，UC，C-1P，C-2P和C-3P的表面油分别显着增加至3.65％，2.43、2.15和3.03％，与降低L（*）个值。 X射线衍射研究表明，微胶囊的晶体结构受明胶复性和棕榈酸多态性的影响。储存前游离和封装的HBEO的抗氧化活性（以IC50表示）为0.30 mg / ml。储存后，只有C-2P的IC50保持恒定，而其余的IC50则显着增加（p <0.05）。所有样品对致病菌的最低抑菌浓度（MICs）和最低杀菌浓度（MBCs）在储存过程中没有变化。 C-3P表现出0.625 mg / ml的MIC和1.25 mg / ml的MBC最强的抗菌活性。这些发现表明，乳剂包衣能够延长载有HBEO的明胶微胶囊的保质期。

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