Citral and cinnamaldehyde – Pickering emulsion stabilized by zein coupled with chitosan against Aspergillus. spp and their application in food storage

Food Chem. 2022 Sep 16;403:134272. doi: 10.1016/j.foodchem.2022.134272. Online ahead of print.


The essential oil Pickering emulsions stabilized by zein and chitosan nanoparticles (ZCPs) were investigated. ZCP stabilized Pickering emulsions encapsulating citral and/or cinnamaldehyde (ZCP-CT, ZCP-CN, ZCP-CTCN) were constructed as an effective antimicrobial system, and the stability and antifungal properties were evaluated. When the ratio of zein to chitosan was 20:1, the emulsion showed good stability within 15 days and good sustained release ability during 9-day storage experiment. All Pickering emulsions could reduce fungal growth and ochratoxin A production. The ZCP-CN inhibited 62.3 ± 0.5 % Aspergillus westerdijkiae and reduced mycotoxin production by 83.8 ± 1.0 % in corn within 15 days. Meanwhile, the ZCP-CTCN inhibited 58.6 ± 1.0 % Aspergillus carbonarius within 8 days, and the inhibition rate of mycotoxin was up to 99.8 ± 0.3 % in grape. The Pickering emulsions could extend the release time of essential oil and improve the anti-fungal efficiency, which provide new ideas for the development of new food mildew inhibitor.

PMID:36174341 | DOI:10.1016/j.foodchem.2022.134272

Source: Industry