Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles

Ben Niu; Hangjun Chen; Weijie Wu; Xiangjun Fang; Honglei Mu; Yanchao Han; Haiyan Gao

doi:10.1016/j.fochx.2022.100312

Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles

Food Chem X. 2022 Apr 18:14:100312. doi: 10.1016/j.fochx.2022.100312. eCollection 2022 Jun 30.

Authors

Ben Niu^{1

2

3

4}, Hangjun Chen^{1

2

3

4}, Weijie Wu^{1

2

3

4}, Xiangjun Fang^{1

2

3

4}, Honglei Mu^{1

2

3

4}, Yanchao Han^{1

2

3

4}, Haiyan Gao^{1

2

3

4}

Affiliations

¹ Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs.
² Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province.
³ Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry.
⁴ Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.

Abstract

Most of the current research only explored the loading of an active substance in active packaging. In this study, cinnamaldehyde essential oil (CEO) and chlorogenic acid (CA) were co-encapsulated in chitosan (CS) nanoparticles based Pickering emulsion. The morphology and wettability of CS-CA particles were determined. In addition, physicochemical characterizations and stability of the Pickering emulsion were also investigated. Results showed that the wettability of nanoparticles was improved with increasing the ratios of CS to CA, which is helpful to stabilize the emulsion. CEO Pickering emulsion was stabilized by CS-CA nanoparticles and CEO emulsion showed the best stability by using CS-CA nanoparticles with the ratios of CS to CA 1:0.75 with the minimum creaming index value of 26.5 ± 4.6% after 5 days of storage. These overall results presented in this work demonstrate, for the first time, the potential of Pickering emulsion for the co-encapsulation of water-soluble and water-insoluble ingredients.

Keywords: Chitosan particles; Chlorogenic acid; Cinnamaldehyde essential oil; Co-encapsulation; Pickering emulsion.