文献类型：期刊文献

英文题名：Preparation, characterization and stability of chitosan/gum Arabic nano-emulsion; [壳聚糖/阿拉伯胶纳米乳液的制备、表征及稳定性研究]

作者：Kang Y.; Tao S.; Deng S.; Zhong S.; Li R.

机构：[1]College of Food Science and Technology, Guangdong Ocean University, Guangdong, Zhanjiang, 524088, China;[2]Shenzhen Research Institute, Guangdong Ocean University, Guangdong, Shenzhen, 518018, China

年份：2025

卷号：41

期号：1

起止页码：2

外文期刊名：Food and Machinery

收录：Scopus(收录号：2-s2.0-105002299115)

语种：英文

外文关键词：chitosan; gum Arabic; micromorphology; stability

外文摘要：[Objective]To investigate the stability of nano-emulsion at different pH levels and its storage stability, and to explore their use in curcumin encapsulation.[Methods]Nano-emulsion was prepared using the ion complexation method. The amounts of chitosan (CS) and gum Arabic (GA) were optimized based on particle size and Zeta potential. Fourier transform infrared spectroscopy (FTIR) was used to analyze intermolecular interactions, while scanning electron microscopy (SEM) was employed to observe the micro-morphology of CS/GA nano-emulsion. The encapsulation efficiency of curcumin was determined by spectrophotometry.[Results]When the mass concentrations of CS and GA were 2.5 mg/mL and 1.5 mg/mL, respectively, the prepared nano-emulsion exhibited good stability under acidic conditions, especially when the pH was less than 6.0. When the pH was maintained at 6.0, the polydispersity index (PDI) of the nano-emulsion remained below 0.15 after 28 days, with no precipitation observed. The microstructure of the nano-emulsion exhibited a loose, porous mesh, with the intermolecular forces between the two substances primarily electrostatic. When the mass concentrations of CS and GA were 2.5 mg/mL and 1.5 mg/mL, respectively, the nano-emulsion demonstrated good stability at pH≤6.0, with a curcumin encapsulation efficiency of (93.72±0.04)%.[Conclusion]CS/GA nano-emulsion can be used as delivery systems for functional ingredients. ? 2025 Editorial Department of Food & Machinery, shipin yu jixie. All rights reserved.