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| Fabrication of rapeseed protein isolate-carrageenan conjugate- pepper essential oil Pickering emulsion and analysis of its physicochemical properties |
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| DOI： |
| KeyWord:rapeseed protein isolate carrageenan Pickering emulsion pepper essential oil antibacterial effect |
| FundProject:国家自然科学基金青年项目（32101981）；四川农业大学大学生创新训练计划项目（省级） |
| Author Name | Affiliation | | CHEN Junpeng1, WANG Wenxi1, ZHANG Qinqiu1,
SHEN Jing2, ZHANG Qing1 | 1.College of Food Science, Sichuan Agricultural University, Ya′an 625014, Sichuan, China
2.Ningjin County Administration for Market Regulation, Dezhou 253400, Shandong, China |
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| Abstract: |
| In order to promote the development and utilization of pepper essential oil and rapeseed protein, rapeseed protein isolate (RPI)-carrageenan conjugate nanoparticle was prepared by thermal induction method, and Pickering emulsion was prepared to load pepper essential oil from this material. The preparation conditions of RPI-carrageenan conjugate-pepper essential oil Pickering emulsion were optimized by single factor experiment and response surface methodology. The type, microstructure, thermal stability and storage stability of the prepared RPI-carrageenan conjugate-pepper essential oil Pickering emulsion were characterized, and its antibacterial activities were investigated. The results showed that the optimal conditions for the preparation of RPI-carrageenan conjugate-pepper essential oil Pickering emulsion were obtained as follows: dosage of RPI-carrageenan conjugate nanoparticle 0.95%, dosage of pepper essential oil-soybean oil mixture (volume ratio 2∶ 3) 50.6%, and aqueous phase pH 9.8. Under these conditions, the encapsulation rate was 92.34%. The prepared RPI-carrageenan conjugate-pepper essential oil Pickering emulsion was oil-in-water type, which had good stability at 20-60 ℃, but was not stable above 60 ℃. After 30 d storage, the average particle size of the emulsion changed little. The emulsions had good milk droplet characteristics, which provided a physical basis for stability. Compared with the blend of pepper essential oil and soybean oil, the RPI-carrageenan conjugate-pepper essential oil Pickering emulsion showed similar antibacterial effect within 42 h of action on the subject bacteria, but showed stronger antibacterial effect after 42 h. In conclusion, RPI-carrageenan conjugate-pepper essential oil Pickering emulsion has higher encapsulation rate and superior thermal stability, storage stability and antibacterial activity. |
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