PDF(Pubmed)
Abstract：
Cumin essential oil chitosan nanocapsules (CENPs) were prepared through the ionic gelation method by blending chitosan (CS) with cumin essential oil (CEO) in different proportions (1:0.8, 1:1, 1:2, 1:3, 1:4). Subsequently, these nanocapsules were characterized and evaluated for their antibacterial properties to determine the optimal cumin essential oil encapsulation and antibacterial efficacy. The outcomes demonstrated that the highest encapsulation efficiency of CENPs was 52%, achieved with a 1:3 CS/CEO ratio. At this point, the nanoparticles had the smallest particle size (584.67 nm) and a regular spherical distribution in the emulsion. Moreover, the CENPs could release the encapsulated CEOs slowly, leading to efficient inhibition of E. coli and L. monocytogenes over a relatively extended period (24-36 h) compared to the CS and CEO. This research offers a promising approach for the use of nanocapsules in food preservation.
摘要：
通过离子凝胶法，将壳聚糖（CS）与孜然精油（CEO）按不同比例（1：0.8、1：1、1：2、1：3、1：4）共混，制备了孜然精油壳聚糖纳米胶囊（CENP）。随后，对这些纳米胶囊进行了表征，并评估了它们的抗菌性能，以确定最佳的孜然精油包封和抗菌功效。结果表明，CENP的最高包封效率为52%，以1:3的CS/CEO比率实现。在这一点上,纳米颗粒在乳液中具有最小的粒径(584.67nm)和规则的球形分布。此外，CENP可以缓慢释放封装的CEO，与CS和CEO相比，在相对较长的时间（24-36小时）内有效抑制大肠杆菌和单核细胞增生李斯特菌。这项研究为纳米胶囊在食品保鲜中的应用提供了一种有前途的方法。
