Stabilization Delivery And Properties Of Natural Antimicrobial Agents By The Gliadin-based Delivery System

Gliadin(Gli)is an amphiphilic protein stabilized by hydrophobic and hydrophilic amino acids,has a hydrophobic shell and a hydrophilic core.Gli can self-assemble into nanoparticles and has been widely used as a carrier material for active ingredients.In this paper,Gli/sodium carboxymethylcellulose(CMC)nanoparticles loaded with natamycin(Nata)and Star anise essential oil(SEO)were prepared by the anti-solvent method and evaluated the delivery performance to Nata and SEO and the conditions and stability of system preparation.The objective was to develop a delivery vehicle based on Gli nanoparticles to improve the stability and preservation of Nata and SEO.The main research conclusions are as follows:First,Gli nanoparticles were prepared by the antisolvent method for the efficient encapsulation of Nata.The results show that: When the Gli concentration was 0.9mg/m L,the ethanol concentration was 70% v/v,and the ratio of solvent and antisolvent was 1:9,the Nata-Gli nanoparticles had good particle stability,dispersibility and water solubility.Later,the Nata-Gli/CMC(NGC)composite nanoparticles were prepared using CMC as the stabilizer of the nanoparticles and it was found that the composite nanoparticles had smaller particle size and better dispersion when the CMC concentration was 1.2 mg/m L.Further,the effect of the composite nanoparticle dispersion system loaded with Nata on inhibition activity was investigated by in vitro inhibition and in vivo disease infestation experiments.Compared with Nata aqueous solution,the NGC dispersion system was can effectively improve the antifungal activity of Nata,alleviate the fruit spoilage and deterioration caused by blue mold,control the expansion of disease spots,and provide better control of postharvest Kumquat blue mold.Second,the Gli/CMC nanoemulsion system was prepared in combination with ultrasound technology for the efficient retarding control of SEO.The results indicated that the emulsion had better freeze-thaw stability,thermal stability and good controlrelease properties when the ratio of Gli and CMC was 5:1 and the total protein concentration was 2 mg/m L.Following that,the effect of emulsion on fresh meat quality and shelf life was investigated.The results showed that: the dry consumption,TVB-N,p H,and microbial content of SGC nanoemulsion-treated meat were significantly lower than those of the control group(sterile water treatment),and still met the standards of fresh meat on the 12 th day.It indicates that SGC nanoemulsion can effectively maintain the quality of fresh meat and prolong the shelf life of fresh meat.The fabrication and application of the Gli-based delivery system improve the water solubility and stability of the antimicrobial agent which confirmed the high application value of protein-based nanomaterials,SEO and Nata in food preservation and food packaging industries.This study provides the theoretical guidance for further broadening its application in various industrial fields.