首页|Fabrication of curcumin encapsulated in casein-ethyl cellulose complexes and its antibacterial activity when applied in combination with blue LED irradiation

Fabrication of curcumin encapsulated in casein-ethyl cellulose complexes and its antibacterial activity when applied in combination with blue LED irradiation

扫码查看
原文链接
  • NSTL
  • Elsevier
Casein and ethyl cellulose (Cas + EC) complexes were fabricated and used for encapsulation of curcumin (Cur). Physicochemical properties of Cas + EC/Cur along with its antibacterial activity when used in combination with blue LED irradiation were investigated. Encapsulation efficiency of microparticles at Cas:EC of 1:1 was the highest at 92.4%, with average particle size of 1.47 mu m and zeta-potential of -21.40 mV. Fourier transform infrared spectroscopy revealed that Cur was well encapsulated in Cas + EC by electrostatic interactions; more hydrogen bonds were also formed. At optimal encapsulation condition, Cur exhibited good thermal stability; its water solubility improved 69 folds, while its release rate in oily food mimic reached 76%. Cas + EC/Cur in combination with blue LED irradiation could rapidly inactivate Escherichia coli ATCC 43894, Staphylococcus aureus ATCC 23235 and Pseudomonas aeruginosa MCC-208. Such desirable activities are attributed to the production of reactive oxygen species, which caused increased membrane permeability and reduced bacterial cell integrity.

Bacterial cellsHydrogen bondingMicrostructurePhysicochemical propertiesSolubilityThermal propertiesSTRUCTURAL-CHARACTERIZATIONPHOTODYNAMIC INACTIVATIONENHANCED DISPERSIBILITYDELIVERY-SYSTEMSSHELF-LIFENANOPARTICLESSTORAGEANTIOXIDANTSTABILITYQUALITY

Zhang, Lihui、Zhang, Min、Devahastin, Sakamon、Liu, Kun

展开 >

Jiangnan Univ

King Mongkuts Univ Technol Thonburi

Sichuan Tianwei Food Grp Co Ltd

2022

10.1016/j.foodcont.2021.108702

Food Control

Food Control

SCI
ISSN：0956-7135
年,卷(期)：2022.134
  • 5
  • 47