TY - JOUR
T1 - Improving the stability of thyme essential oil solid liposome by using β-cyclodextrin as a cryoprotectant
AU - Lin, Lin
AU - Zhu, Yulin
AU - Thangaraj, Baskar
AU - Abdel-Samie, Mohamed A.S.
AU - Cui, Haiying
N1 - Funding Information:
The authors acknowledge the financial support from National Natural Science Foundation of China (grant no. 31470594 ), Natural Science Foundation of Jiangsu Province (grant no. BK20170070 ), Jiangsu Province Foundation for talents of six key industries (grant no. NY-013 ) and Jiangsu University Research Fund (grant no. 11JDG050 ).
Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2018/5/15
Y1 - 2018/5/15
N2 - The objective of this study was to investigate the preparation of the freeze-dried ε-polylysine (ε-PLY)-coated thyme essential oil (TEO) liposome, and its application in vegetable juices to control the Escherichia coli O157:H7 growth. Firstly, the solid liposomes (SLP) were obtained via freeze-drying in the presence of β-cyclodextrins as cryoprotectant under different ratios of β-cyclodextrin: lipid (w/w) (2:1, 4:1, 6:1 and 8:1). The ultraviolet visible and fourier transformed infrared spectrograms results indicated the presence of TEO and ε-PLY in SLPs. Subsequently, the morphology, antioxidant activity, digestibility, release rate and phase inversion temperature of SLPs were measured respectively. The SLP powders and re-hydrated SLP solutions exhibited the optimal physical and chemical properties when the ratio of β-cyclodextrin: lipid was 6:1. In addition, SLPs stored at 4 °C and 12 °C possessed favorable particle size, PDI and zeta potential. Finally, the desired antibacterial effects of SLPs on Escherichia coli O157:H7 in 4 vegetable juices were achieved at a concentration of 5 mg/mL.
AB - The objective of this study was to investigate the preparation of the freeze-dried ε-polylysine (ε-PLY)-coated thyme essential oil (TEO) liposome, and its application in vegetable juices to control the Escherichia coli O157:H7 growth. Firstly, the solid liposomes (SLP) were obtained via freeze-drying in the presence of β-cyclodextrins as cryoprotectant under different ratios of β-cyclodextrin: lipid (w/w) (2:1, 4:1, 6:1 and 8:1). The ultraviolet visible and fourier transformed infrared spectrograms results indicated the presence of TEO and ε-PLY in SLPs. Subsequently, the morphology, antioxidant activity, digestibility, release rate and phase inversion temperature of SLPs were measured respectively. The SLP powders and re-hydrated SLP solutions exhibited the optimal physical and chemical properties when the ratio of β-cyclodextrin: lipid was 6:1. In addition, SLPs stored at 4 °C and 12 °C possessed favorable particle size, PDI and zeta potential. Finally, the desired antibacterial effects of SLPs on Escherichia coli O157:H7 in 4 vegetable juices were achieved at a concentration of 5 mg/mL.
KW - Antibacterial effect
KW - Solid liposome
KW - Thyme essential oil
KW - β-Cyclodextrin
UR - http://www.scopus.com/inward/record.url?scp=85041544541&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2018.02.010
DO - 10.1016/j.carbpol.2018.02.010
M3 - Article
C2 - 29525162
AN - SCOPUS:85041544541
SN - 0144-8617
VL - 188
SP - 243
EP - 251
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
ER -