Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles

Ben Niu; Hangjun Chen; Weijie Wu; Xiangjun Fang; Honglei Mu; Yanchao Han; Haiyan Gao

Food Chemistry: X (Jun 2022)

Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles

Ben Niu,
Hangjun Chen,
Weijie Wu,
Xiangjun Fang,
Honglei Mu,
Yanchao Han,
Haiyan Gao

Affiliations

Ben Niu: Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Hangjun Chen: Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Weijie Wu: Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Xiangjun Fang: Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Honglei Mu: Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Yanchao Han: Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Haiyan Gao: Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Corresponding author.

Journal volume & issue: Vol. 14
p. 100312

Abstract

Read online

Most of the current research only explored the loading of an active substance in active packaging. In this study, cinnamaldehyde essential oil (CEO) and chlorogenic acid (CA) were co-encapsulated in chitosan (CS) nanoparticles based Pickering emulsion. The morphology and wettability of CS-CA particles were determined. In addition, physicochemical characterizations and stability of the Pickering emulsion were also investigated. Results showed that the wettability of nanoparticles was improved with increasing the ratios of CS to CA, which is helpful to stabilize the emulsion. CEO Pickering emulsion was stabilized by CS-CA nanoparticles and CEO emulsion showed the best stability by using CS-CA nanoparticles with the ratios of CS to CA 1:0.75 with the minimum creaming index value of 26.5 ± 4.6% after 5 days of storage. These overall results presented in this work demonstrate, for the first time, the potential of Pickering emulsion for the co-encapsulation of water-soluble and water-insoluble ingredients.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

About the journal

Abstract

Keywords