Preparation and characterization of clove essential oil-loaded chitosan nanoparticles

Authors

HE Peng, Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China
ZHANG Huiyun, Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China
KANG Huaibin, Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China
ZHAO Mengyue, Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China
LI Yinhui, Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China
LI Senjie, Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China
ZHANG Haiyan, Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China
CAO Xiaofei, Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China

Abstract

In order to maintain the physico-chemical stability of clove essential oil (CEO) during food processing and storage, and to decrease the adverse effects of CEO on food sensory qualities, prepared chitosan-TPP nanoparticles loaded with CEO by ionic gelation. The preparation process and the physicochemical characteristics of CEO-loaded chitosan nanoparticles were investigated. The results showed that the optimized encapsulation process were as followed: the pH of chitosan solution of 4.5, the mass ratio of clove essential oil to chitosan 0.8∶1.0, mass ratio of chitosan to sodium tripolyphosphate 5∶1. The encapsulation efficiency of CEO in chitosan nanoparticles was 40.2%, and the average parti-cle size was 175 nm. Encapsulation of clove essential oil by nanocapsule technology can effectively improve the stability of clove essential oil in food processing and expand its application in food industry.

Publication Date

6-28-2019

First Page

36

Last Page

42

DOI

10.13652/j.issn.1003-5788.2019.06.006

Recommended Citation

Peng, HE; Huiyun, ZHANG; Huaibin, KANG; Mengyue, ZHAO; Yinhui, LI; Senjie, LI; Haiyan, ZHANG; and Xiaofei, CAO (2019) "Preparation and characterization of clove essential oil-loaded chitosan nanoparticles," Food and Machinery: Vol. 35: Iss. 6, Article 6.
DOI: 10.13652/j.issn.1003-5788.2019.06.006
Available at: https://www.ifoodmm.cn/journal/vol35/iss6/6

References

[1] 刘景艳, 原现瑞, 李巧玲. 微胶囊技术在食品工业中的应用[J]. 食品工程, 2005(4): 26-28.
[2] STARK W J, STOESSEL P R, WOHLLEBEN W, et al. Industrial applications of nanoparticles[J]. Chemical Society Reviews, 2015, 44(16): 5 793-5 805.
[3] 李苗苗. 天然活性成分的包埋及稳定性研究[D]. 北京: 北京化工大学, 2015: 27-30.
[4] AKBARIRAD H, ARDABILI A G, KAZEMEINI S M, et al. An overview on some of important sources of natural antioxidants[J]. International Food Research Journal, 2016, 23: 928-933.
[5] AVIS T J, LAI E P, IQBAL Z. Combatingantimicrobial resistance in foodborne microorganisms[J]. Journal of Food Protection, 2016, 79(2): 321-336.
[6] LOPES N A, BRANDELLI A. Nanostructures for delivery of natural antimicrobials in food[J].Critical Reviews in Food Science and Nutrition, 2018, 58(13): 2 202-2 212.
[7] TOMOVIC V, JOKANOVIC M, OJIC, B, et al. Plants as natural antioxidants for meat products[J]. IOP Conference Series: Earth and Environmental Science, 2017, 85(1): 12-30.
[8] LORENZO J M, MUNEKATA P E S, SANT'ANA A S, et al. Main characteristics of peanut skin and its role for the preservation of meat products[J]. Trends in Food Science & Technology, 2018, 77: 1-10.
[9] CORTS-ROJAS D F, FEMANDES C R, OLIVEIRA W P. Clove(Syzygium aromaticum): A precious spice[J]. Asian Pacific Journal of Tropical Biomedicine, 2014, 4(2): 90-96.
[10] JIROVETZ L, BUCHBAUER G, STOILOVA I, et al. Chemical composition and antioxidant properties ofclove leaf essential oil[J]. Journal of Agricultural & Food Chemistry, 2006, 54(17): 6 303-6 307.
[11] 陈志雄, 李友霞, 赵世兴, 等. 丁香花蕾油的分子蒸馏分离及GC-MS分析[J]. 香料香精化妆品, 2016(2): 21-25.
[12] CHEN Chu-ying, ZHENG Jia-peng, WAN Chun-peng, et al. Effect of carboxymethyl cellulose coating enriched with clove oil on postharvest quality of ‘Xinyu’ mandarin oranges[J]. Fruits, 2016, 71(5): 319-327.
[13] BAG A, CHATTOPADHYAY R R. Evaluation of antioxidant potential of essential oils of some commonly used Indian spices in in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids[J]. Environmental Science & Pollution Research, 2017, 25(4): 1-11.
[14] SAHIN S, EULENBURG V, HEINLEIN A, et al. Identification of eugenol as the major determinant of GABA A-receptor activation by aqueousSyzygium aromaticum L. (clove buds) extract[J]. Journal of Functional Foods, 2017, 37: 641-649.
[15] DALAI M K, BHADRA S, CHAUDHARY S K, et al. Anti-cholinesterase activity of the standardized extract ofSyzygium aromaticum L[J]. Pharmacognosy Magazine, 2014, 10(2): 276-282.
[16] TEKIN K, AKALIN M K, 瘙塁EKER M G. Ultrasound bath-assisted extraction of essential oils from clove using central composite design[J]. Industrial Crops & Products, 2015, 77: 954-960.
[17] AGUILAR-GONZLEZ A E, PALOU E, LPEZ-MALO A. Antifungal activity of essential oils of clove (Syzygium aromaticum) and/or mustard (Brassica nigra) in vapor phase against grey mold (Botrytis cinerea) in strawberries[J]. Innovative Food Science & Emerging Technologies, 2015, 32: 181-185.
[18] ISLAM N, FERRO V. Recent advances in chitosan-based nanoparticulate pulmonary drug delivery[J]. Nanoscale, 2016, 8(30): 14 341-14 358.
[19] AHMED T A, ALJAEID B M. Preparation, characterization, and potential application of chitosan, chitosan derivatives, and chitosan metal nanoparticles in pharmaceutical drug delivery[J]. Drug DesDevel Ther, 2016, 10(1): 483-507.
[20] 张从芬. 离子凝胶法制备壳聚糖纳米粒的研究进展[J]. 中国中医药咨讯, 2011, 3(18): 97-98.
[21] 王慧, 杨子明, 周闯, 等. 纳米微胶囊技术及其在植物精油中的应用[J]. 高分子通报, 2018(9): 41-46.
[22] DURN N, MARCATO P D. Nanobiotechnology perspectives. Role of nanotechnology in the food industry: A review[J]. International Journal of Food Science & Technology, 2013, 48(6): 1 127-1 134.
[23] WORANUCH S, YOKSAN R. Eugenol-loaded chitosan nanoparticles Ⅰ: Thermal stability improvement of eugenol through encapsulation[J]. Carbohydr Polym, 2013, 96(2): 578-585.
[24] 张智敏, 朱倩倩. 紫外分光光度法测定丁香油和风油精中丁香酚的含量[J]. 安徽工业大学学报: 自然科学版, 2006, 23(3): 272-274.
[25] 黄晶, 申莉莉, 白友菊, 等. 层层自组装法制备百里香精油微胶囊条件优化[J]. 食品科学, 2016, 37(2): 51-57.
[26] SOTELO-BOYS M E, CORREA-PACHECO Z N, BAUTISTA-BAOS S, et al. Physicochemical characterization of chitosan nanoparticles and nanocapsules incorporated with lime essential oil and their antibacterial activity against food-borne pathogens[J]. LWT-Food Science and Technology, 2017, 77: 15-20.
[27] JIANG Ping, LI Du-xin, XIAO Ya, et al. Preparation and characterization of chitosan-based core-shell microcapsules containing clove oil[J]. J Nanosci Nanotechnol, 2015, 15(1): 600-605.
[28] HOSSEINI SF, ZANDI M, REZAEI M, et al. Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: preparation, characterization and in vitro release study[J]. Carbohydrate Polymers, 2013, 95(1): 50-56.
[29] FEYZIOGLU G C, TORNUK F. Development of chitosan nanoparticles loaded with summer savory (Satureja hortensis L.) essential oil for antimicrobial and antioxidant delivery applications[J]. LWT-Food Science and Technol-ogy, 2016, 70: 104-110.
[30] WEN Fan, WEI Yan, ZU Shun-xu, et al. Formation mechanism of monodisperse, low molecular weight chitosan nanoparticles by ionic gelation technique[J]. Colloids and Surfaces B: Biointerfaces, 2012, 90(1): 21-27.
[31] 陈文彬, 严文静, 徐幸莲, 等. α-生育酚壳聚糖纳米粒的制备、表征及体外缓释抗氧化性能[J]. 食品科学, 2017, 38(22): 216-223.
[32] 王旭歌. 壳聚糖包覆精油纳米胶囊的制备及在冷鲜肉中的应用研究[D]. 上海: 上海应用技术学院, 2015.
[33] 吴立明. 灯盏花素壳聚糖纳米粒的研究[D]. 济南: 山东大学, 2008: 27-31.
[34] 陶缘. 复合凝聚法制备肉味香精微胶囊及其性质研究[D]. 杭州: 浙江大学, 2015: 41-44.
[35] 夏书芹. 叶黄素微胶囊的制备及稳定性研究[J]. 食品与发酵工业, 2010(10): 59-63.
[36] 廖霞, 杨小兰, 李瑶, 等. 响应面试验优化复凝聚法制备槲皮素微胶囊工艺及其理化性质[J]. 食品科学, 2016, 37(22): 20-27.
[37] 徐俊, 沈勇, 张惠芳, 等. 缓释型驱蚊纳米胶囊的制备及性能研究[J]. 应用化工, 2017, 46(7): 1 325-1 330.
[38] 武陶, 丁武. 山梨酸纳米防腐颗粒的制备、表征及其缓释性能[J]. 食品科学, 2014, 35(10): 57-61.
[39] JOSEPH JJ, SANGEETHA D, GOMATHI T. Sunitinib loaded chitosan nanoparticles formulation and its evaluation[J]. International Journal of Biological Macromolecules, 2016, 82: 952-958.
[40] 王大为, 任华华, 杨嘉丹, 等. 功能性油脂微胶囊的制备及其稳定性[J]. 食品科学, 2018, 39(6): 264-269.