Oregano essential oil loaded soybean polysaccharide films: Effect of Pickering type immobilization on physical and antimicrobial properties

Qian Ru Liu, Wenbo Wang, Junru Qi, Qingrong Huang, Jie Xiao

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Essential oil-loaded edible films usually suffer from short-term antimicrobial effects due to the uncontrolled evaporation of essential oils during film preparation and storage. A novel approach was developed to fabricate soluble soybean polysaccharide (SSPS)-based films that incorporated oregano essential oil (OEO) as antimicrobial agent. OEO was first encapsulated in a Pickering emulsion stabilized by complex coacervates of acid soluble soy protein (ASSP) and SSPS. Films were then prepared by incorporating the Pickering emulsions into SSPS solutions, where octenyl succinic anhydride (OSA) was used as the esterifying agent for interfacial and bulk SSPS. Incorporation of Pickering emulsion led to the decrease in transparency and tensile strength of films as the loading percentage increased. The surface and cross-sectional morphological observation revealed that OEO droplets distributed well in film matrix with evident internal cavities in films. The ASSP/SSPS complexes interface avoided flocculation and coalescence among OEO droplets, and the esterification reaction between SSPS and OSA reinforced the interfacial layer and the continuous phase. The immobilization effect held more essential oils within the film matrix during film preparation and showed prolonged antimicrobial property against three selected pathogenic bacteria.

Original languageEnglish (US)
Pages (from-to)165-172
Number of pages8
JournalFood Hydrocolloids
Volume87
DOIs
StatePublished - Feb 1 2019

Fingerprint

Physical Restraint
Origanum
Essential oils
oregano
anti-infective properties
Volatile Oils
Polysaccharides
Soybeans
films (materials)
physical properties
essential oils
polysaccharides
soybeans
Emulsions
Film preparation
Soybean Proteins
emulsions
anhydrides
succinic acid
soy protein

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Keywords

  • Antimicrobial property
  • Immobilization
  • Morphology
  • Oregano essential oil (OEO)
  • Pickering emulsion
  • Soybean soluble polysaccharide (SSPS)

Cite this

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title = "Oregano essential oil loaded soybean polysaccharide films: Effect of Pickering type immobilization on physical and antimicrobial properties",
abstract = "Essential oil-loaded edible films usually suffer from short-term antimicrobial effects due to the uncontrolled evaporation of essential oils during film preparation and storage. A novel approach was developed to fabricate soluble soybean polysaccharide (SSPS)-based films that incorporated oregano essential oil (OEO) as antimicrobial agent. OEO was first encapsulated in a Pickering emulsion stabilized by complex coacervates of acid soluble soy protein (ASSP) and SSPS. Films were then prepared by incorporating the Pickering emulsions into SSPS solutions, where octenyl succinic anhydride (OSA) was used as the esterifying agent for interfacial and bulk SSPS. Incorporation of Pickering emulsion led to the decrease in transparency and tensile strength of films as the loading percentage increased. The surface and cross-sectional morphological observation revealed that OEO droplets distributed well in film matrix with evident internal cavities in films. The ASSP/SSPS complexes interface avoided flocculation and coalescence among OEO droplets, and the esterification reaction between SSPS and OSA reinforced the interfacial layer and the continuous phase. The immobilization effect held more essential oils within the film matrix during film preparation and showed prolonged antimicrobial property against three selected pathogenic bacteria.",
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Oregano essential oil loaded soybean polysaccharide films : Effect of Pickering type immobilization on physical and antimicrobial properties. / Liu, Qian Ru; Wang, Wenbo; Qi, Junru; Huang, Qingrong; Xiao, Jie.

In: Food Hydrocolloids, Vol. 87, 01.02.2019, p. 165-172.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Oregano essential oil loaded soybean polysaccharide films

T2 - Effect of Pickering type immobilization on physical and antimicrobial properties

AU - Liu, Qian Ru

AU - Wang, Wenbo

AU - Qi, Junru

AU - Huang, Qingrong

AU - Xiao, Jie

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AB - Essential oil-loaded edible films usually suffer from short-term antimicrobial effects due to the uncontrolled evaporation of essential oils during film preparation and storage. A novel approach was developed to fabricate soluble soybean polysaccharide (SSPS)-based films that incorporated oregano essential oil (OEO) as antimicrobial agent. OEO was first encapsulated in a Pickering emulsion stabilized by complex coacervates of acid soluble soy protein (ASSP) and SSPS. Films were then prepared by incorporating the Pickering emulsions into SSPS solutions, where octenyl succinic anhydride (OSA) was used as the esterifying agent for interfacial and bulk SSPS. Incorporation of Pickering emulsion led to the decrease in transparency and tensile strength of films as the loading percentage increased. The surface and cross-sectional morphological observation revealed that OEO droplets distributed well in film matrix with evident internal cavities in films. The ASSP/SSPS complexes interface avoided flocculation and coalescence among OEO droplets, and the esterification reaction between SSPS and OSA reinforced the interfacial layer and the continuous phase. The immobilization effect held more essential oils within the film matrix during film preparation and showed prolonged antimicrobial property against three selected pathogenic bacteria.

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