食品科学2024，Vol.45Issue(13)：75-81,7.DOI:10.7506/spkx1002-6630-20231031-259
银耳多糖/姜黄素复合颗粒稳定Pickering乳液构建及抑菌性能
Construction and Bacteriostatic Properties of Curcumin-Loaded Pickering Emulsion Stabilized by Tremella fuciformis Polysaccharides
摘要
Abstract
This study investigated the effects of the addition of Tremella fuciformis polysaccharides on the zeta potential,particle size,contact angle,storage stability,and rheological properties of curcumin-loaded Pickering emulsion.The results showed that the Pickering emulsion stabilized by T.fuciformis polysaccharides had good stability;its particle size decreased from(8.631±0.057)to(6.031±0.056)pm and its zeta potential increased(-51.60±1.51)to(-65.16±0.59)mV with increasing addition of T.fuciformis polysaccharides from 65％to 85％(V/V),showing improved storage stability.The retention rate of curcumin in the Pickering emulsion with 85％T.fuciformis polysaccharides was more than 80％after 21 days of storage.The rheological results showed that all emulsions exhibited weak gel properties and shear-thinning characteristics.As oil-in-water emulsions,they showed a contact angle of less than 90°.The emulsion retained more than 80％curcumin after heat treatment at 65 ℃.Meanwhile,the emulsion had antibacterial activity against both Escherichia coli and Staphylococcus aureus.The results of this study provide a theoretical reference for the development of new Pickering emulsions with T.fuciformiis polysaccharides.关键词
银耳多糖/Pickering乳液/姜黄素/抗菌Key words
Tremella fuciformis polysaccharides/Pickering emulsion/curcumin/antimicrobial分类
轻工业引用本文复制引用
邓伟,吴俐,郑志鹏,易可欣,李怡彬..银耳多糖/姜黄素复合颗粒稳定Pickering乳液构建及抑菌性能[J].食品科学,2024,45(13):75-81,7.基金项目
福建省科技计划项目(2023R1099 （）
2023R1030005) （）
福建省人民政府-中国农业科学院农业高质量发展超越"5511"协同创新工程项目(XTCXGC2021014) （XTCXGC2021014）
福建省财政专项-科技创新团队项目(CXTD2021018-2) （CXTD2021018-2）
