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

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 particl...

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Autores principales: Niu, Ben, Chen, Hangjun, Wu, Weijie, Fang, Xiangjun, Mu, Honglei, Han, Yanchao, Gao, Haiyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Stabilization, encapsulation and delivery of food components by Prof. Maurizio Battino and Dr. Haizhou Wu
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9043645/
https://www.ncbi.nlm.nih.gov/pubmed/35492257
http://dx.doi.org/10.1016/j.fochx.2022.100312
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author Niu, Ben
Chen, Hangjun
Wu, Weijie
Fang, Xiangjun
Mu, Honglei
Han, Yanchao
Gao, Haiyan
author_facet Niu, Ben
Chen, Hangjun
Wu, Weijie
Fang, Xiangjun
Mu, Honglei
Han, Yanchao
Gao, Haiyan
author_sort Niu, Ben
collection PubMed
description 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.
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spelling pubmed-90436452022-04-28 Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles Niu, Ben Chen, Hangjun Wu, Weijie Fang, Xiangjun Mu, Honglei Han, Yanchao Gao, Haiyan Food Chem X Article(s) from the Special Issue on Stabilization, encapsulation and delivery of food components by Prof. Maurizio Battino and Dr. Haizhou Wu 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. Elsevier 2022-04-18 /pmc/articles/PMC9043645/ /pubmed/35492257 http://dx.doi.org/10.1016/j.fochx.2022.100312 Text en © 2022 Published by Elsevier Ltd. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Article(s) from the Special Issue on Stabilization, encapsulation and delivery of food components by Prof. Maurizio Battino and Dr. Haizhou Wu
Niu, Ben
Chen, Hangjun
Wu, Weijie
Fang, Xiangjun
Mu, Honglei
Han, Yanchao
Gao, Haiyan
Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles
title Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles
title_full Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles
title_fullStr Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles
title_full_unstemmed Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles
title_short Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles
title_sort co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in pickering emulsion stablized by chitosan nanoparticles
topic Article(s) from the Special Issue on Stabilization, encapsulation and delivery of food components by Prof. Maurizio Battino and Dr. Haizhou Wu
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9043645/
https://www.ncbi.nlm.nih.gov/pubmed/35492257
http://dx.doi.org/10.1016/j.fochx.2022.100312
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