pH-responsive Pickering emulsion containing citrus essential oil stabilized by zwitterionically charged chitin nanofibers: Physicochemical properties and antimicrobial activity

Weiquan Zhong; Danjie Li; Liang Li; Shan Yu; Jie Pang; Zijian Zhi; Chunhua Wu

doi:10.1016/j.foodchem.2023.137388

pH-responsive Pickering emulsion containing citrus essential oil stabilized by zwitterionically charged chitin nanofibers: Physicochemical properties and antimicrobial activity

Food Chem. 2024 Feb 1:433:137388. doi: 10.1016/j.foodchem.2023.137388. Epub 2023 Sep 9.

Authors

Weiquan Zhong¹, Danjie Li¹, Liang Li¹, Shan Yu¹, Jie Pang², Zijian Zhi³, Chunhua Wu⁴

Affiliations

¹ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
² College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. Electronic address: pang3721941@163.com.
³ Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium. Electronic address: zijian.zhi@ugent.be.
⁴ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. Electronic address: chwu0283@163.com.

PMID: 37688825
DOI: 10.1016/j.foodchem.2023.137388

Abstract

In this study, zwitterionic chitin nanofibers (Z-ChNFs) were used to prepare Pickering emulsions containing citrus essential oils (CEO) and their physicochemical properties and antimicrobial activity were investigated. Results show that as-prepared Pickering emulsions exert pH-reversible properties, pH can adjust the charge of Z-ChNFs to influence the stability of the emulsion. As the concentration of Z-ChNFs increase, the droplet size of the emulsion decreases. The high concentration of Z-ChNFs (1.5 wt%) can enhance the viscosity and promote forming nano-network structures within continuous phases, and their amphiphilic nature can strengthen the capacity for adsorption on the oil/water interface, resulting in enhanced physical stability of the encapsulated CEO emulsion. Additionally, Z-ChNFs have positive effects on the improvement of antimicrobial activity of CEO. This study provides valuable implications for the development and application of essential oils as biopreservation in the food field.

Keywords: Chitin nanofibers; Citrus essential oil; Pickering emulsion; Zwitterionic.