title: Preparation and characterization of essential oil-loaded starch nanoparticles formed by short glucan chains.
abstract: Essential oils (EOs), including menthone, oregano, cinnamon, lavender, and citral, are natural products that have antimicrobial and antioxidant activities. However, extremely low water solubility, and easy degradation by heat, restrict their application. The aim of this work was to evaluate the enhancement in antioxidative and antimicrobial activities of EOs encapsulated in starch nanoparticles (SNPs) prepared by short glucan chains. For the first time, we have successfully fabricated menthone-loaded SNPs (SNPs-M) at different complexation temperatures (30, 60, and 90°C) by an in situ nanoprecipitation method. The SNPs-M displayed spherical shapes, and the particle sizes ranged from 93 to 113nm. The encapsulation efficiency (EE) of SNPs-M increased significantly with an increase in complexation temperature, and the maximum EE was 86.6%. The SNPs-M formed at 90°C had high crystallization and thermal stability. The durations of the antioxidant and antimicrobial activities of EOs was extended by their encapsulation in the SNPs.
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
authors.forename: Chao
authors.initials: C
authors.lastname: Qiu
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
authors.forename: Ranran
authors.initials: R
authors.lastname: Chang
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Yang
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
authors.forename: Shengju
authors.initials: S
authors.lastname: Ge
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
authors.forename: Liu
authors.initials: L
authors.lastname: Xiong
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
authors.forename: Mei
authors.initials: M
authors.lastname: Zhao
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
authors.forename: Man
authors.initials: M
authors.lastname: Li
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China. Electronic address: phdsun@163.com.
authors.forename: Qingjie
authors.initials: Q
authors.lastname: Sun
mesh_terms: D001688:Biological Products / Q000737:chemistry*; D053758:Nanoparticles / Q000737:chemistry*; D009822:Oils, Volatile / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*
chemical_list: D001688:Biological Products; D009822:Oils, Volatile; D013213:Starch
keywords: Encapsulation; Menthone; Nanocomposite; Radical scavenging activity; Release; Stability