Preparation of zein-lecithin-EGCG complex nanoparticles stabilized peppermint oil emulsions: Physicochemical properties, stability and intelligent sensory analysis

Hujun Xie; Fangfang Ni; Jian Gao; Chengzhi Liu; Jieyu Shi; Gerui Ren; Shiyi Tian; Qunfang Lei; Wenjun Fang

doi:10.1016/j.foodchem.2022.132453

Preparation of zein-lecithin-EGCG complex nanoparticles stabilized peppermint oil emulsions: Physicochemical properties, stability and intelligent sensory analysis

Food Chem. 2022 Jul 30:383:132453. doi: 10.1016/j.foodchem.2022.132453. Epub 2022 Feb 12.

Authors

Hujun Xie¹, Fangfang Ni², Jian Gao², Chengzhi Liu², Jieyu Shi², Gerui Ren², Shiyi Tian³, Qunfang Lei⁴, Wenjun Fang⁵

Affiliations

¹ School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China. Electronic address: hujunxie@gmail.com.
² School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
³ School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China. Electronic address: tianshiyi@zjsu.edu.cn.
⁴ Department of Chemistry, Zhejiang University, Hangzhou 310027, People's Republic of China.
⁵ Department of Chemistry, Zhejiang University, Hangzhou 310027, People's Republic of China. Electronic address: fwjun@zju.edu.cn.

PMID: 35180602
DOI: 10.1016/j.foodchem.2022.132453

Abstract

Peppermint oil emulsions were prepared by using zein-lecithin-EGCG (Z-L/E) complex nanoparticles as emulsifiers. The preparation conditions of emulsions were optimized via measuring the particle size, surface tension and stability of emulsions, and peppermint oil of 3% (particle size = 375 nm, polydispersity index (PDI) = 0.45), the zein:lecithin ratio of 4:1 (w/w) (particle size = 396 nm), and the zein:EGCG ratio of 10:1 (w/w) (surface tension = 47.32 N/m) was the optimal condition. The rapid stability analysis showed that the instability mechanism of emulsions was ascribed to creaming and stratification, and the stability mechanism of emulsions was explored, indicating that the complex nanoparticles adsorbed on the surface of oil droplets to give Pickering emulsions. Electronic tongue experiments showed that the Z-E/L_4:1 stabilized emulsion was distinguished from the other three samples due to its good stability. The electronic nose experiment could distinguish the emulsions with different droplet sizes.

Keywords: Emulsion; Nanoparticles; Physicochemical property; Sensory analysis; Stability.

MeSH terms

Emulsions / chemistry
Lecithins
Mentha piperita
Nanoparticles* / chemistry
Particle Size
Plant Oils
Water / chemistry
Zein* / chemistry

Substances

Emulsions
Lecithins
Plant Oils
Water
Zein
peppermint oil