Pickering emulsion of ginger essential oil stabilized by zein-tannic acid-gum Arabic ternary nanoparticles: Application in the development of active films based on xylan/sodium alginate/ polyvinyl alcohol.
Junhan Liu, Marie-Laure Fauconnier, Aurore Richel, Wenqing Zhu, Wenjing Yang, Yanna Hu +1 more
Food chemistry
Abstract
In this study, ternary biopolymer nanoparticles comprising zein, tannic acid, and gum Arabic (ZTGs) were synthesized to stabilize ginger essential oil Pickering emulsion (GOPE). The stabilized GOPE was blended with a xylan/sodium alginate/polyvinyl alcohol matrix to prepare active films. GOPE stabilized by ZTGs with near-mediumoreover, films containing GOPE exhibited remarkable antioxidant activity and demonstrated antibacterial effects against foodborne pathogens (Escherichia coli and Staphylococcus aureus) as well as spoilage bacteria (Pseudomonas aeruginosa and Bacillus subtilis). These functional properties contributed to delaying strawberry decay and maintaining fruit quality.