Morphology and characteristics of 3D nanonetwork porous starch-based nanomaterial via a simple sacrifice template approach for clove essential oil encapsulation
Morphology and characteristics of 3D nanonetwork porous starch-based nanomaterial via a simple sacrifice template approach for clove essential oil encapsulation
复制标题
通过简单的牺牲模板方法进行丁香精油封装的 3D 纳米网络多孔淀粉基纳米材料的形态和特征
DOI:
10.1016/j.indcrop.2019.111939
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发表时间:
2020
影响因子:
5.9
通讯作者:
Cu Bo
中科院分区:
文献类型:
--
作者:
Fang Yishan;Fu Jianxin;Liu Pengfei;Cu Bo
This study aimed at reporting on the nanoencapsulate clove essential oil (CEO) as natural food preservative and its enhancement in antimicrobial activities by 3D nanonetwork porous starch-based material (3D-NPS). 3D-NPS loaded CEO were fabricated via a sacrifice template approach using potato starch for the first time. The effects of the CaCO3NPs concentration, encapsulation efficiency, temperature, and antimicrobial activity on the CEO-loaded 3D-NPS characteristics were investigated. The as-prepared 3D-NPS formed as the content of CaCO3NPs/starch at 3:2 showed good uniformity and almost honeycomb shape, with channel diameters of about 200−300 nm. After encapsulation of CEO, the maximum encapsulation efficiency of CEO-loaded 3D-NPS reached 86.7 %, and it possessed enhanced stability against thermal treatment. The slow-release properties of CEO from 3D-NPS was describe exactly by the pseudo-first-order kinetics model. Moreover, the CEO loaded 3D-NPS not only revealed greatly enhanced antimicrobial activity againstB. subtilis, S. aureus, and E. coli, but also significantly extended the duration of the antimicrobial activity of CEO. This novel method for the preparation of 3D-NPS is simple, non-toxic, and high-yield, exhibiting a promising platform for encapsulation and sustained release of unstable essential oils or other substances.
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影响因子:
11.2
作者:
Lingyun Xu;Guijie Chen;Chuan-yi Peng;Huanhuan Qiao;Fei Ke;Ruyan Hou;Daxiang Li;H. Cai;Xiaochun Wa
通讯作者:
Lingyun Xu;Guijie Chen;Chuan-yi Peng;Huanhuan Qiao;Fei Ke;Ruyan Hou;Daxiang Li;H. Cai;Xiaochun Wa
影响因子:
6
作者:
Wen, Peng;Zhu, Ding-He;Han, Shuang-Yan
通讯作者:
Han, Shuang-Yan
影响因子:
5.9
作者:
Liu, Pengfei;Kang, Xuemin;Wu, Zhengzong
通讯作者:
Wu, Zhengzong
影响因子:
6
作者:
Hoyos-Leyva, J. D.;Bello-Perez, L. A.;Jaramillo-Echeverry, L. M.
通讯作者:
Jaramillo-Echeverry, L. M.
影响因子:
3
作者:
Kavoosi, Gholamreza;Bordbar, Zarrintaj;Dadfar, Seyed Mohammad Mahdi
通讯作者:
Dadfar, Seyed Mohammad Mahdi