Preparation, Characterization, and Antioxidant Activity of Nanoemulsions Incorporating Lemon Essential Oil
文献类型： 外文期刊
作者： Liu, Ting 1 ; Gao, Zhipeng 3 ; Zhong, Weiming 3 ; Fu, Fuhua 1 ; Li, Gaoyang 1 ; Guo, Jiajing 1 ; Shan, Yang 1 ;
作者机构： 1.Hunan Univ, Longping Branch, Grad Sch, Changsha 410125, Peoples R China
2.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Int Joint Lab Fruits & Vegetables Proc Qual & Saf, Hunan Key Lab Fruits & Vegetables Storage Proc Qu, Changsha 410125, Peoples R China
3.Hunan Agr Univ, Coll Anim Sci & Technol, Changsha 410128, Peoples R China
关键词： lemon essential oil; nanoemulsions; ultrasonication; response surface methodology; antioxidant activities
期刊名称：ANTIOXIDANTS （ 影响因子：7.675； 五年影响因子：7.886 ）
ISSN：
年卷期： 2022 年 11 卷 4 期
页码：
收录情况： SCI
摘要： Lemon essential oil (LEO) is a kind of citrus essential oil with antioxidant, anti-inflammatory, and antimicrobial activities, but low water solubility and biological instability hinder its industrial application. In this study, LEO was nanoemulsified to solve these problems. The preparation procedure of lemon essential oil nanoemulsions (LEO-NEs) was optimized, and the physicochemical characterization and antioxidant activities were explored. Single-factor experiments (SFEs) and response surface methodology (RSM) were conducted for the effects on the mean droplet size of LEO-NEs. Five factors of SFE which may influence the droplet size were identified: HLB value, concentration of essential oil, concentration of surfactant, ultrasonic power, and ultrasonic time. On the basis of the SFE, the RSM approach was used to optimize the preparation procedure to obtain LEO-NEs with the smallest droplet size. LEO-NEs exhibited good antioxidant activity when the HLB value was 13, content of surfactant was 0.157 g/mL, ultrasonic time was 23.50 min, and ultrasonic power was 761.65 W. In conclusion, these results can provide a good theoretical basis for the industrial application of lemon essential oil.
- 相关文献
作者其他论文 更多>>
-
Bioinspired Janus starch film with dual functionality via citral nanoemulsion-mediated interfacial self-assembly for fresh-cut fruits and vegetables preservation
作者：Xie, Ying;Ding, Ke;Zhang, Shikai;Xu, Saiqing;Li, Huan;Lin, Shuhua;Shan, Yang;Ding, Shenghua;Xie, Ying;Ding, Ke;Xu, Saiqing;Shan, Yang;Ding, Shenghua;Sun, Yuying;Li, Yawen;Wang, Rongrong
关键词：Starch film; Janus structure; Rapid self-assembly; Fresh-cut fruits and vegetables preservation
-
Microbes: Drivers of Chenpi manufacturing, biotransformation, and physiological effects
作者：Fu, Yanjiao;Wang, Chao;Liao, Yanfang;Peng, Mingfang;Fu, Fuhua;Li, Gaoyang;Su, Donglin;Shan, Yang;Fu, Yanjiao;Wang, Chao;Liao, Yanfang;Peng, Mingfang;Fu, Fuhua;Li, Gaoyang;Su, Donglin;Guo, Jiajing;Shan, Yang;Fu, Yanjiao;Wang, Chao;Liao, Yanfang;Peng, Mingfang;Fu, Fuhua;Li, Gaoyang;Su, Donglin;Guo, Jiajing;Shan, Yang;Fu, Yanjiao;Wang, Chao;Liao, Yanfang;Peng, Mingfang;Fu, Fuhua;Li, Gaoyang;Su, Donglin;Guo, Jiajing;Shan, Yang;Gao, Zhipeng
关键词：Chenpi; Manufacturing; Biotransformation; Physiological effects; Microbiome; Applications
-
Effects of rolling on eating quality, starch structure, and water distribution in cooked indica rice dough
作者：Xiong, Ying;Zhang, Yu;Yi, Cuiping;Zhu, Hong;Zhang, Yu;Shan, Yang;Fang, Zhongxiang
关键词：rolling process; cooked rice dough; sheeting; starch structure; water status
-
Delaying quality deterioration with multifunctional gelatin-based film by inhibiting microbial growth in fresh-cut navel oranges
作者：Xie, Ying;Xu, Saiqing;Ding, Ke;Xu, Haishan;Qiao, Xinbei;Tang, Qi;Shan, Yang;Ding, Shenghua;Xie, Ying;Xu, Saiqing;Ding, Ke;Xu, Haishan;Qiao, Xinbei;Tang, Qi;Wang, Zijun;Shan, Yang;Ding, Shenghua;Yang, Haiying;Wang, Rongrong;Wang, Zijun;Xu, Yanqun;Ding, Shenghua
关键词：Fresh-cut navel oranges; Multifunctional gelatin-based film; Flavor; Microbial community; Correlation analysis
-
Dynamic changes in the chemical structure and gelling properties of pectin at different stages of citrus maturation and storage
作者：Du, Yuyi;Zhao, Chengying;Wang, Jirong;Zheng, Jinkai;Bao, Yuming;Shan, Yang;Zheng, Jinkai
关键词：Citrus; Pectin; Maturity and storage; Chemical structure; Gelling properties
-
Engineering Saccharomyces cerevisiae for De Novo Biosynthesis of 3′-Hydroxygenistein
作者：Tan, Xinjia;Xiao, Zhiqiang;Zhang, Siqi;Wang, Yongtong;Zhao, Yifei;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Shan, Yang;Tan, Xinjia;Xiao, Zhiqiang;Zhang, Siqi;Wang, Yongtong;Zhao, Yifei;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Liu, Juan;Shan, Yang;Tan, Xinjia;Xiao, Zhiqiang;Zhang, Siqi;Wang, Yongtong;Zhao, Yifei;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Liu, Juan;Shan, Yang;Mao, Jiwei
关键词：3 '-hydroxygenistein; genistein; 2-hydroxyisoflavanonesynthase; Saccharomyces cerevisiae; metabolic engineering
-
Sucrose-driven carbon redox rebalancing eliminates the Crabtree effect and boosts energy metabolism in yeast
作者：Xiao, Zhiqiang;Zhao, Yifei;Wang, Yongtong;Tan, Xinjia;Zhang, Siqi;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Shan, Yang;Xiao, Zhiqiang;Zhao, Yifei;Wang, Yongtong;Tan, Xinjia;Zhang, Siqi;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Liu, Juan;Shan, Yang;Xiao, Zhiqiang;Zhao, Yifei;Wang, Yongtong;Tan, Xinjia;Zhang, Siqi;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Liu, Juan;Shan, Yang;Wang, Lian;Wang, Lian;Mao, Jiwei
关键词：
