Effect of carrier oil on the properties of sodium caseinate stabilized O/W nanoemulsions containing Trans-cinnamaldehyde

Wei Liao (1) , Adem Gharsallaoui (1) , Emilie Dumas (1) , Sami Ghnimi (1) , Abdelhamid Elaissari (2, 3)

1 LAGEPP - Laboratoire d'automatique, de génie des procédés et de génie pharmaceutique
2 ISA-Micro & Nanobiotechnologies
3 ISA - Institut des Sciences Analytiques

In this study, the impact of different contents of medium-chain triacylglycerols (MCT) and long-chain triacylglycerols (LCT) as carrier oils mixed with trans-cinnamaldehyde (TCA) on the properties of sodium caseinate-stabilized nanoemulsions was investigated. The obtained results showed that the use of a carrier oil improves significantly the TCA emulsion stability, which can be attributed to a reduction of TCA solubility in the aqueous phase followed by a decrease of Ostwald ripening. This stability improvement was observed at different pHs (3, 7 and 11), salt concentrations (0–300 mmol/L), and temperature (4, 25, 60, and 80 °C). However, the carrier oil type (MCT or LCT) did not show any significant effect on the nanoemulsions properties whatever the environmental conditions. Antibacterial testing revealed that the addition of carrier oil increased the antibacterial activity of TCA against Escherichia coli and Listeria innocua. These results are useful for expanding the application of TCA as food preservative in food industry.

Mots clés: Nanoemulsion; Sodium caseinate; trans-Cinnamaldehyde; Carrier oil; Antibacterial activity

Domaines: Ingénierie des aliments; Autre

Wei Liao, Adem Gharsallaoui, Emilie Dumas, Sami Ghnimi, Abdelhamid Elaissari. Effect of carrier oil on the properties of sodium caseinate stabilized O/W nanoemulsions containing Trans-cinnamaldehyde. LWT - Food Science and Technology, 2021, 146, pp.111655. ⟨10.1016/j.lwt.2021.111655⟩. ⟨hal-03221648⟩