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ZnO nanoparticles stabilized oregano essential oil Pickering emulsion for functional cellulose nanofibrils packaging films with antimicrobial and antioxidant activity.
Int J Biol Macromol. 2021 Nov 01; 190:433-440.IJ

Abstract

The growth and reproduction of microorganisms can cause food spoilage in the process of food transportation and storage. Active packaging is a good way to inhibit food spoilage and prolong the shelf lives of foods. In this study, O/W Pickering emulsion with ZnO nanoparticles as solid particles and oregano essential oil as the oil phase was prepared and used to functionalize cellulose nanofibrils (CNFs) film, and excellent antimicrobial and antioxidant activity was obtained. When the concentration of ZnO nanoparticles was 1.5 wt% and the mass fraction of the oil phase was 20%, the Pickering emulsion with a particle size of 26.85 μm exhibited strong standing stability. The Pickering emulsion was blended with the film-forming matrix CNFs to prepare active packaging films by casting. The Pickering emulsion evenly dispersed in the film to form microcapsules which encapsulated oregano essential oil entirely. The antimicrobial activity against Listeria monocytogenes was 89.61%, the DPPH radical scavenging rate was 58.52%, while the barrier properties of the developed films against oxygen, water vapor and visible light were improved. The active CNFs film prepared by Pickering emulsion could inhibit the growth of microorganism and prolong the shelf lives of foods.

Authors+Show Affiliations

College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning 530004, China.College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning 530004, China. Electronic address: lupeng-1984@163.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34481853

Citation

Wu, Min, et al. "ZnO Nanoparticles Stabilized Oregano Essential Oil Pickering Emulsion for Functional Cellulose Nanofibrils Packaging Films With Antimicrobial and Antioxidant Activity." International Journal of Biological Macromolecules, vol. 190, 2021, pp. 433-440.
Wu M, Zhou Z, Yang J, et al. ZnO nanoparticles stabilized oregano essential oil Pickering emulsion for functional cellulose nanofibrils packaging films with antimicrobial and antioxidant activity. Int J Biol Macromol. 2021;190:433-440.
Wu, M., Zhou, Z., Yang, J., Zhang, M., Cai, F., & Lu, P. (2021). ZnO nanoparticles stabilized oregano essential oil Pickering emulsion for functional cellulose nanofibrils packaging films with antimicrobial and antioxidant activity. International Journal of Biological Macromolecules, 190, 433-440. https://doi.org/10.1016/j.ijbiomac.2021.08.210
Wu M, et al. ZnO Nanoparticles Stabilized Oregano Essential Oil Pickering Emulsion for Functional Cellulose Nanofibrils Packaging Films With Antimicrobial and Antioxidant Activity. Int J Biol Macromol. 2021 Nov 1;190:433-440. PubMed PMID: 34481853.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - ZnO nanoparticles stabilized oregano essential oil Pickering emulsion for functional cellulose nanofibrils packaging films with antimicrobial and antioxidant activity. AU - Wu,Min, AU - Zhou,Zhilong, AU - Yang,Jian, AU - Zhang,Meng, AU - Cai,Feng, AU - Lu,Peng, Y1 - 2021/09/03/ PY - 2021/06/09/received PY - 2021/07/28/revised PY - 2021/08/29/accepted PY - 2021/9/6/pubmed PY - 2021/12/17/medline PY - 2021/9/5/entrez KW - Antimicrobial KW - Antioxidant KW - Cellulose nanofibrils film KW - Oregano essential oil KW - Pickering emulsion KW - ZnO nanoparticles SP - 433 EP - 440 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 190 N2 - The growth and reproduction of microorganisms can cause food spoilage in the process of food transportation and storage. Active packaging is a good way to inhibit food spoilage and prolong the shelf lives of foods. In this study, O/W Pickering emulsion with ZnO nanoparticles as solid particles and oregano essential oil as the oil phase was prepared and used to functionalize cellulose nanofibrils (CNFs) film, and excellent antimicrobial and antioxidant activity was obtained. When the concentration of ZnO nanoparticles was 1.5 wt% and the mass fraction of the oil phase was 20%, the Pickering emulsion with a particle size of 26.85 μm exhibited strong standing stability. The Pickering emulsion was blended with the film-forming matrix CNFs to prepare active packaging films by casting. The Pickering emulsion evenly dispersed in the film to form microcapsules which encapsulated oregano essential oil entirely. The antimicrobial activity against Listeria monocytogenes was 89.61%, the DPPH radical scavenging rate was 58.52%, while the barrier properties of the developed films against oxygen, water vapor and visible light were improved. The active CNFs film prepared by Pickering emulsion could inhibit the growth of microorganism and prolong the shelf lives of foods. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/34481853/ZnO_nanoparticles_stabilized_oregano_essential_oil_Pickering_emulsion_for_functional_cellulose_nanofibrils_packaging_films_with_antimicrobial_and_antioxidant_activity_ DB - PRIME DP - Unbound Medicine ER -