Search

Compared with traditional liquid-liquid embedding method and solid-liquid embedding method of inclusion complexes of β-cyclodextrin (β-CD) inclusion of essential oil to form stable properties, the gas-liquid embedding method was applied to encapsulate vaporized illicium verum essential oil (IvEO), with β-CD as wall materials so that core and wall materials molecules are in active state during complexing process. At optimal conditions with a mass ratio of 1:10, temperature of 80°C, time of 1 h, the β-CD-IvEO inclusion complexes (β-CD-IvEO-ICs) had an encapsulation efficiency (EE) of 84.55 ± 2.31%. Fourier transform infrared spectroscopy (FTIR) revealed the encapsulation of IvEO into inclusion complexes, differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) demonstrated the enhanced thermal stability of IvEO after embedding. Furthermore, the reducing power and 2-phenyl-4,4,5,5-tetramethylimidazoline-1-oxyl-3-oxide (PTIO)-scavenging capacity displayed certain capacity of antioxidation in a short time but stronger antioxidative activities as reaction time was extended. The diameter of growth zone (DGZ) indicated stronger antibacterial activity of β-CD-IvEO-ICs against Escherichia coli , Bacillus subtilis , Staphylococcus epidermidis , and Staphylococcus aureus . Moreover, the β-CD-IvEO-ICs could induce the bacteria producing more reactive oxygen species (ROS) than IvEO, resulting in bacterial death., Competing Interests: There are no conflicts of interest., (© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

The emulsifying and antioxidant properties of chicken protein hydrolysates for the physical and oxidative stabilization of chicken oil-in-water emulsion were investigated. The chicken protein pepsin hydrolysates obtained at reaction temperature of 33℃, 1.8% enzyme addition, liquid-solid ratio of 5:1, and reaction time of 4h, showed the DPPH radical scavenging rate of 92.12% and emulsion stability index of 0.07. The hydrolysate exerted significantly improved antioxidant activity and emulsion ability compared to the native chicken protein. The amino acid composition analysis indicated that the contents of hydrophobic amino acids including tyrosine, phenylalanine, and tryptophan were increased after hydrolysis, which contributed to the higher hydrophobicity and antioxidant activity of chicken hydrolysates. The results suggested that the chicken protein hydrolysates could be used as an alternative protein emulsifier for the production of oxidatively stable chicken oil-in-water emulsion., Competing Interests: Authors declare they have no conflicts of interest., (© 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.)

The purpose of this study was to investigate antibacterial activity of essential oil from Cinnamomum camphora var. linaloofera Fujita (EOL) at vapor phase and its mechanism of bactericidal action against Escherichia coli . Results showed that the vapor-phase EOL had significant antibacterial activity with a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 200 μl/L. Further analyses showed that treatment of E. coli with vapor-phase EOL resulted in partial degradation of cell membrane, increased membrane permeability, leakage of cytoplasm materials, and prominent distortion and shrinkage of bacterial cells. FTIR showed that EOL altered bacterial protein secondary and tertiary structures. GC/MS analysis showed that the components of vapor-phase EOL included linalool (69.94%), camphor (10.90%), nerolidol (10.92%), and safrole (8.24%), of which linalool had bactericidal activity. Quantum chemical analysis suggested that the antibacterial reactive center of linalool was oxygen atom (O 10 ) which transferred electrons during antibacterial action by the donation of electrons., Competing Interests: Authors declare they have no conflicts of interest.