Preparation Of Functionalized Cinnamon Oil Nanoliposomes And Its Application In Rice Mildew Control

Food spoilage caused by fungi is a serious food safety problem,which has attracted worldwide attention.Aspergillus and penicillium are the main fungi that cause food mildew.As one of the essential oil of aromatic plants,cinnamon oil(CIN)is a yellow viscous organic compound of aldehydes,which exists in a large number of plants such as cinnamon.Cinnamon oil has few side effects,a wide range of sources,is not easy to develop drug resistance,and has a broad spectrum of antibacterial activity,which is widely used in pharmaceutical preparations,condiments,cosmetics,food,beverage,daily flavor,chemical and other fields.In this study,cinnamon oil nanolipsomes were firstly prepared by thin film ultrasonic dispersion method,and then the ε-polylysine(ε-PL)modified cinnamon oil nanoliposomes(ε-PL/CIN-NLS)were prepared by electrostatic adsorption,and the physical and chemical characterization of the prepared nanoliposomes was carried out.Including particle size distribution,polydispersity index(PDI),Zeta potential,the determination of encapsulation efficiency(EE),and other indicators,using the Fourier infrared spectrometer(FTIR)to investigate the molecular interaction between nanoliposomes,by transmission electron microscopy(TEM)observation the microstructure of nanoliposome,and investigated its storage characteristics,antifungal activity for a long time,Finally,it was applied to rice storage experiment,and its practical application potential was investigated by measuring the related indexes affecting rice quality(fatty acid value,water absorption rate,p H value of rice soup,total number of bacteria).The results showed that the minimum inhibitory concentration(MIC)of CIN against Aspergillus flavus and Penicillium were 0.125 μL/m L and 0.0625 μL/m L,and the minimum bactericidal concentration(MBC)were 0.25 μL/m L and 0.125 μL/m L,respectively.The prepared nanoliposomes CIN-NLs and ε-PL/CIN-NLs were nanoscale and spherical.ε-polylysine modified nanoliposomes with different concentrations of CIN had larger particle size(122.5 ± 3.51-680.4 ± 7.40 nm)and higher encapsulation efficiency(19.4 ± 0.3-30.4± 0.2%).According to the diameter of inhibition zone on PDA medium,CIN-NLs and ε-PL/CIN-NLs had strong inhibition activity against the growth of Aspergillus flavus and Penicillium,and their later inhibition activity was better than that of Free CIN.ε-PL surface modification can increase the particle size,encapsulation efficiency and long-term antifungal activity of CIN-NLs.The preparation of ε-PL/ CIN-NLs can provide theoretical basis for its application in the field of food spoilage control.Compared with the blank control group,CIN-NLs and ε-PL/CIN-NLs treatments can inhibit the growth and reproduction of mold on rice samples for a long time,slow down the increase rate of fatty acid value and water absorption rate of rice,and slow down the decrease rate of p H value.In general,cinnamon oil nanoliposomes treatment can effectively delay the deterioration of rice quality during storage,and has a good application prospect.This study recommended that ε-PL/CIN-NLs have the potential to be developed as a natural antifungal agent in food industry.In the future,the studies can combine ε-PL decorated nanoliposomes with bio-based material be devoted to as a delivery system to enhance the ability of CIN in green antifungal packaging.