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中国精品科技期刊2020
李雪瑞,刘秀嶶,周继伟,等. 羧甲基淀粉钠/酪蛋白酸钠协同包埋柠檬香茅精油及微胶囊抑菌性能研究[J]. 食品工业科技,2024,45(20):78−86. doi: 10.13386/j.issn1002-0306.2023110289.
引用本文: 李雪瑞,刘秀嶶,周继伟,等. 羧甲基淀粉钠/酪蛋白酸钠协同包埋柠檬香茅精油及微胶囊抑菌性能研究[J]. 食品工业科技,2024,45(20):78−86. doi: 10.13386/j.issn1002-0306.2023110289.
LI Xuerui, LIU Xiuwei, ZHOU Jiwei, et al. Preparation of Lemongrass Essential Oil Microcapsules by Synergistic Encapsulation with Sodium Carboxymethyl Starch and Sodium Caseinate and Its Antibacterial Properties[J]. Science and Technology of Food Industry, 2024, 45(20): 78−86. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110289.
Citation: LI Xuerui, LIU Xiuwei, ZHOU Jiwei, et al. Preparation of Lemongrass Essential Oil Microcapsules by Synergistic Encapsulation with Sodium Carboxymethyl Starch and Sodium Caseinate and Its Antibacterial Properties[J]. Science and Technology of Food Industry, 2024, 45(20): 78−86. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110289.

羧甲基淀粉钠/酪蛋白酸钠协同包埋柠檬香茅精油及微胶囊抑菌性能研究

Preparation of Lemongrass Essential Oil Microcapsules by Synergistic Encapsulation with Sodium Carboxymethyl Starch and Sodium Caseinate and Its Antibacterial Properties

  • 摘要: 为了研究柠檬香茅精油在延长泡菜货架期方面的应用。本研究以柠檬香茅精油为芯材,羧甲基淀粉钠、酪蛋白酸钠为壁材制备柠檬香茅精油微胶囊,考察羧甲基淀粉钠与酪蛋白酸钠的质量比对柠檬香茅精油微胶囊的理化性能、微观形态、热稳定性等的影响,评估微胶囊化对精油中化学成分及泡菜中主要致病菌抑菌活性的影响。结果表明,羧甲基淀粉钠与酪蛋白酸钠质量比为1:5、1:9时,精油包埋率无显著性差异(P>0.05),分别为98.29%、96.90%,其外观为球状、块状,随酪蛋白酸钠含量的增加,微胶囊表面的微孔逐渐减少,空洞变小。热失重曲线中最大失重速率的温度随酪蛋白含量增加而向高温方向移动,最高达314.27 ℃,纯精油仅为106.27 ℃。气相色谱-质谱联用(GC-MS)结果表明精油微胶囊处理保留了诸如橙花醇(34.69%)、乙酸香叶酯(27.41%)、芳樟醇(5.65%)、石竹烯(6.50%)等抑菌成分。这使得柠檬香茅精油微胶囊对泡菜中枯草芽孢杆菌(主要的腐败菌)及表皮葡萄球菌(引起包装袋胀袋的细菌)有较强的抑菌性,其最小抑菌浓度分别为97.66、195.31 µg/mL,最大杀菌浓度均为1562.5 µg/mL。综上所述,羧甲基淀粉钠与酪蛋白酸钠作为包封剂制备柠檬香茅精油微胶囊具有可行性,且对泡菜中主要腐败菌有抑制效果。这为进一步探究柠檬香茅精油在延长泡菜货架期上的应用提供思路。

     

    Abstract: To investigate the application of lemongrass essential oil in extending the shelf life of pickle. This study used lemongrass essential oil as the core material, sodium carboxymethyl starch and sodium caseinate as wall materials to prepare lemongrass essential oil microcapsules, and examined the effects of the mass ratio of sodium carboxymethyl starch to sodium caseinate on physicochemical properties, microscopic morphology, thermal stability, and others of lemongrass essential oil microcapsules. Furthermore, the effects of microencapsulation on the chemical composition of the essential oil and the antibacterial activity against major pathogenic bacteria in pickle was evaluated. Results showed that when the mass ratio of sodium carboxymethyl starch to sodium caseinate was 1:5 and 1:9, there was no significant difference in the essential oil encapsulation rate (P>0.05), which was 98.29% and 96.90%, respectively. The appearance was spherical and blocky. With the increasing sodium caseinate content, the micropores on the surface of the microcapsules gradually decreased, and the cavities became smaller. The thermogravimetric curves showed that the temperature corresponding to the maximum weight loss rate of microcapsules was increased with the increasing casein content, reaching a maximum of 314.27 ℃, while that of pure essential oil was only 106.27 ℃. Gas chromatgraphy-mass spectrometry (GC-MS) results showed that essential oil microcapsulation treatment retained multiple antibacterial ingredients of essential oils such as nerol (34.69%), geranyl acetate (27.41%), linalool (5.65%) and caryophyllene (6.50%). This conferred lemongrass essential oil microcapsules strong antibacterial properties against the main spoilage bacteria Bacillus subtilis in pickle and Staphylococcus epidermidis, the bacteria that cause packaging bags to bulge, with the minimum inhibitory concentration of 97.66 µg/mL for Bacillus subtilis and 195.31 µg/mL for Staphylococcus epidermidis, and the maximum bactericidal concentration of 1562.5 µg/mL for both bacteria. In summary, it is feasible to use sodium carboxymethyl starch and sodium caseinate as encapsulating agents to prepare lemongrass essential oil microcapsules, with a desirable inhibitory effect on the main spoilage bacteria in pickle. This research would provide a new perspective for further exploring the application of lemongrass essential oil in extending the shelf life of pickle.

     

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