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Li H, Wu C, Yin Z, Wu J, Zhu L, Gao M, Zhan X. Emulsifying properties and bioavailability of clove essential oil Pickering emulsions stabilized by octadecylaminated carboxymethyl curdlan. Int J Biol Macromol 2022; 216:629-642. [PMID: 35810853 DOI: 10.1016/j.ijbiomac.2022.07.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 06/24/2022] [Accepted: 07/04/2022] [Indexed: 01/13/2023]
Abstract
In the present study, clove essential oil (CEO) Pickering emulsions were stabilized by octadecylamine-modified carboxymethyl curdlan (CMCD-ODA) at different pH values. The droplet size and negatively charged zeta potential of the CMCD-ODA emulsions decreased as the pH increased from 3.0 to 11.0. Rheology results indicated that the CMCD-ODA polymer/emulsion prepared at pH 5.0 showed higher apparent viscosity and viscoelasticity than other pH conditions, which might prevent droplets from flocculating. The Pickering emulsions obtained at pH 5.0 were spherical droplets with a uniform size distribution and a mean diameter of 9.54 μm, and they exhibited excellent stability during 28 days of storage. The morphological structures of the emulsions investigated by confocal laser scanning microscopy and scanning electron microscopy indicated that the CMCD-ODA Pickering emulsion obtained at pH 5.0 was stabilized by loading amphiphilic CMCD-ODA polymer around the spherical oil droplets and forming a weak gel network structure. The CEO-loaded CMCD-ODA emulsions had higher antioxidant capacity than free CEO after 28 days of storage at pH 5.0. Given the good emulsion stability, antioxidant activity, and great antibacterial effect, the CEO-loaded carboxymethyl curdlan Pickering emulsion has promising applications in food, cosmetic, and biomedicine industries.
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Affiliation(s)
- Huan Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chuanchao Wu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhongwei Yin
- Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jianrong Wu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Li Zhu
- A & F Biotech. Ltd., Burnaby, BC V5A3P6, Canada
| | - Minjie Gao
- Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaobei Zhan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Ahmed J, Mulla MZ, Al-Attar H, AlZuwayed S, Ejaz M, Al-Jassar S, Jacob H, Thomas L, Al-Ruwaih N, Joseph A. Thermal, structural, antimicrobial, and physicochemical characterisation of thyme essential oil encapsulated in β- and γ-cyclodextrin. J Microencapsul 2022; 39:364-379. [PMID: 35713549 DOI: 10.1080/02652048.2022.2090626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The present work aimed to encapsulate the thyme essential oil (TEO) in β-cyclodextrin (BCD) and γ-cyclodextrin (GCD) complexes in two selected cyclodextrin (CD) to TEO ratios (85/15 and 80/20 w/w) and compare the physicochemical, antioxidant, and antimicrobial properties of the encapsulated powders. The inclusion complexes between CD and TEO were prepared by blending aqueous CD and TEO in ethanol followed by freeze-drying. The powder properties were assessed by measuring particle size and microstructure using SEM, FTIR, and XRD. The median values of the particle sizes (GCD: 92.0 ± 4.69 and BCD: 46.2 ± 2.56-mm) significantly influenced the encapsulation efficiency, resulting in a higher encapsulation efficiency of the GCD (92.02 ± 10.79%) than that of the BCD (56.30 ± 12.19%). The encapsulated GCD/TEO (80/20) showed higher antioxidant activity and an antimicrobial inhibitory effect against Listeria monocytogenes and Salmonella enterica sv. typhimurium. Overall, the GCD acts as a superior wall material to the BCD in the TEO encapsulation.
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Affiliation(s)
- Jasim Ahmed
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Mehrajfatema Z Mulla
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Hassan Al-Attar
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Shaikhah AlZuwayed
- Energy and Building Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Mohammed Ejaz
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Sarah Al-Jassar
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Harsha Jacob
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Linu Thomas
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Noor Al-Ruwaih
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Antony Joseph
- Energy and Building Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
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Zhang M, Luo W, Yang K, Li C. Effects of Sodium Alginate Edible Coating with Cinnamon Essential Oil Nanocapsules and Nisin on Quality and Shelf Life of Beef Slices during Refrigeration. J Food Prot 2022; 85:896-905. [PMID: 34979546 DOI: 10.4315/jfp-21-380] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Accepted: 12/24/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT The effects of a new edible sodium alginate (SA) coating incorporating cinnamon essential oil nanocapsules (CEO-NPs) and nisin were investigated with beef slices in refrigerated storage for 15 days. All beef samples were analyzed for physicochemical properties (pH, weight loss, and total volatile base nitrogen) and antimicrobial activity against total bacteria. Changes in color parameters and sensory attributes of all beef samples also were evaluated. Incorporation of the complex of CEO-NPs and nisin into the SA coating retarded the growth of microorganisms and reduced lipid oxidation, as determined by pH, total volatile base nitrogen, and total bacteria counts. This treatment also extended the shelf life of beef slices to 15 days. The SA coating with CEO-NPs and nisin significantly reduced weight loss and improved color, odor, texture, and purge quality of the beef samples. These results suggest that treatment with the SA coating enriched with CEO-NPs and nisin can significantly retard the deterioration of beef slices, and the complex of CEO-NPs and nisin can improve antioxidant, antibacterial, and sensory properties of the SA coating. This new edible coating could be useful for preserving beef slices. HIGHLIGHTS
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Affiliation(s)
- Maoxi Zhang
- College of Food Science, Sichuan Agriculture University, Yaan 625000, People's Republic of China
| | - Wei Luo
- College of Food Science, Sichuan Agriculture University, Yaan 625000, People's Republic of China
| | - Kuan Yang
- College of Food Science, Sichuan Agriculture University, Yaan 625000, People's Republic of China
| | - Cheng Li
- College of Food Science, Sichuan Agriculture University, Yaan 625000, People's Republic of China
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Mei L, Ji Q, Jin Z, Guo T, Yu K, Ding W, Liu C, Wu Y, Zhang N. Nano-microencapsulation of tea seed oil via modified complex coacervation with propolis and phosphatidylcholine for improving antioxidant activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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55
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Aminzare M, Hashemi M, Afshari A, Mokhtari M, Noori SMA. Impact of microencapsulated
Ziziphora tenuior
essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage. Food Sci Nutr 2022; 10:3424-3435. [PMID: 36249980 PMCID: PMC9548366 DOI: 10.1002/fsn3.2943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 04/01/2022] [Accepted: 04/30/2022] [Indexed: 12/03/2022] Open
Abstract
The aim of the current study was to investigate the suitability of Ziziphora tenuior essential oil (ZEO) as a preservative. For this purpose, the effect of free and microencapsulated ZEO, combined with orange fiber, was determined on the chemical and microbial qualities of cooked beef sausage. In this study, modified starch was used for encapsulation of essential oil, and subsequently, 0.5% ZEO and 1% orange fiber were used for preparing cooked beef sausages during 60 days of storage at 4°C. To assess the microbial quality of samples, total viable count (TVC), psychrophilic count (PSY), and lactic acid bacteria (LAB) were analyzed. Furthermore, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were tested to examine lipid oxidation. The most components of ZEO were pulegone (47.12%), isomenthone (14.57%), and 1,8‐cineole (12.84%) according to GC–MS analysis. The reducing power, DPPH radical scavenging activity, MIC, and MBC of ZEO were 16.44 (EC50), 8.36 (IC50), 0.625–2.5, and 1.25–5 mg/ml, respectively. Moreover, sausage containing 0.5% microencapsulated ZEO in combination with 1% orange fiber showed the best results with the following values (p ≤ .05): TVC (3.69 log CFU/g), PSY (3.51 log CFU/g), LAB (3.1 log CFU/g), PV (10.41 meq/kg lipid), and TBARS (3.1 mg MDA/kg). This is due to the antimicrobial and antioxidant properties of microencapsulated essential oil. Therefore, the results of the present study can be applied in the meat industries as a new natural preservation method.
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Affiliation(s)
- Majid Aminzare
- Department of Food Safety and Hygiene, School of Public Health Zanjan University of Medical Sciences Zanjan Iran
| | - Mohammad Hashemi
- Medical Toxicology Research Center Mashhad University of Medical Sciences Mashhad Iran
- Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran
| | - Asma Afshari
- Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran
| | - Mohammad Hossein Mokhtari
- Department of Food and Drug Control, School of Pharmacy Ahvaz Jundishapur University of Medical Sciences Ahvaz Iran
| | - Seyyed Mohammad Ali Noori
- Toxicology Research Center, Medical Basic Sciences Research Institute Ahvaz Jundishapur University of Medical Sciences Ahvaz Iran
- Department of Nutrition, School of Allied Medical Sciences Ahvaz Jundishapur University of Medical Sciences Ahvaz Iran
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56
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Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese. Int J Food Microbiol 2022; 376:109761. [DOI: 10.1016/j.ijfoodmicro.2022.109761] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 05/22/2022] [Accepted: 05/27/2022] [Indexed: 11/22/2022]
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57
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Ahmed J, Mulla MZ, Al-Attar H, Jacob H. Comparison of thermo-rheological, microstructural and antimicrobial properties of β- and γ-cyclodextrin inclusion complexes of cinnamon essential oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01404-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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58
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Shi W, Yan R, Huang L. Preparation and insecticidal performance of sustained-release cinnamon essential oil microemulsion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1397-1404. [PMID: 34370306 DOI: 10.1002/jsfa.11472] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 07/13/2021] [Accepted: 08/09/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND To improve the utilization rate of cinnamon essential oil and compensate for the shortcomings of its easy decomposition and oxidation, the microemulsion of cinnamon essential oil was prepared using Tween 80 and anhydrous ethanol as surfactant and cosurfactant, respectively. The effects of the surfactant type, Km value, preparation temperature and aqueous pH on the quality of the microemulsion were studied via a pseudo-ternary phase diagram. The slow-release performance of cinnamon essential oil microemulsion and the control performance of the insect repellent package on the rice weevil were characterized. RESULTS The results showed that, when Tween 80 was used as a surfactant and anhydrous ethanol was used as a cosurfactant, the Km value was 3:1, preparation temperature was 40 °C, aqueous pH was 5 and prepared cinnamon essential oil microemulsion was of the O/W type. The microemulsion had strong stability and a 81.5-nm concentrated particle size distribution, and possessed excellent embedding and sustained-release effects. The prepared insect repellent active package prolongs the use time and the effect of cinnamon essential oil. The repellent rate of the rice weevil was as high as 100% after 48 h, and the contact mortality and fumigation mortality rates of the rice weevil also reached 96.67% and 86.67%, respectively, after 96 h. CONCLUSION The prepared cinnamon essential oil microemulsion and active packaging had a good sustained-release effect. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Weiwei Shi
- College of Light Industry Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Ruixiang Yan
- College of Light Industry Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Liqiang Huang
- College of Light Industry Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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59
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Procopio FR, Ferraz MC, Paulino BN, do Amaral Sobral PJ, Hubinger MD. Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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60
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Xu Y, Li R, Li K, Yu J, Bai J, Wang S. Inactivation of inoculated Salmonella and natural microflora on two kinds of edible seeds by radio frequency heating combined with cinnamon oil vapor. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112603] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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61
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Maurya A, Singh VK, Das S, Prasad J, Kedia A, Upadhyay N, Dubey NK, Dwivedy AK. Essential Oil Nanoemulsion as Eco-Friendly and Safe Preservative: Bioefficacy Against Microbial Food Deterioration and Toxin Secretion, Mode of Action, and Future Opportunities. Front Microbiol 2021; 12:751062. [PMID: 34912311 PMCID: PMC8667777 DOI: 10.3389/fmicb.2021.751062] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Accepted: 10/11/2021] [Indexed: 11/25/2022] Open
Abstract
Microbes are the biggest shareholder for the quantitative and qualitative deterioration of food commodities at different stages of production, transportation, and storage, along with the secretion of toxic secondary metabolites. Indiscriminate application of synthetic preservatives may develop resistance in microbial strains and associated complications in human health with broad-spectrum environmental non-sustainability. The application of essential oils (EOs) as a natural antimicrobial and their efficacy for the preservation of foods has been of present interest and growing consumer demand in the current generation. However, the loss in bioactivity of EOs from fluctuating environmental conditions is a major limitation during their practical application, which could be overcome by encapsulating them in a suitable biodegradable and biocompatible polymer matrix with enhancement to their efficacy and stability. Among different nanoencapsulated systems, nanoemulsions effectively contribute to the practical applications of EOs by expanding their dispersibility and foster their controlled delivery in food systems. In line with the above background, this review aims to present the practical application of nanoemulsions (a) by addressing their direct and indirect (EO nanoemulsion coating leading to active packaging) consistent support in a real food system, (b) biochemical actions related to antimicrobial mechanisms, (c) effectiveness of nanoemulsion as bio-nanosensor with large scale practical applicability, (d) critical evaluation of toxicity, safety, and regulatory issues, and (e) market demand of nanoemulsion in pharmaceuticals and nutraceuticals along with the current challenges and future opportunities.
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Affiliation(s)
- Akash Maurya
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Vipin Kumar Singh
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Somenath Das
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Jitendra Prasad
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Akash Kedia
- Government General Degree College, Mangalkote, Burdwan, India
| | - Neha Upadhyay
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Abhishek Kumar Dwivedy
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, India
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Mahmoudzadeh P, Aliakbarlu J, Moradi M. Preparation and antibacterial performance of cinnamon essential oil nanoemulsion on milk foodborne pathogens. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12817] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Peyman Mahmoudzadeh
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
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Lima AL, Gratieri T, Cunha-Filho M, Gelfuso GM. Polymeric nanocapsules: A review on design and production methods for pharmaceutical purpose. METHODS (SAN DIEGO, CALIF.) 2021; 199:54-66. [PMID: 34333117 DOI: 10.1016/j.ymeth.2021.07.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 07/07/2021] [Accepted: 07/27/2021] [Indexed: 11/17/2022]
Abstract
Polymeric nanocapsules have extensive application potential in medical, biological, and pharmaceutical fields, and, therefore, much research has been dedicated to their production. Indeed, production protocols and the materials used are decisive for obtaining the desired nanocapsules characteristics and biological performance. In addition to that, several technological strategies have been developed in the last decade to improve processing techniques and form more valuable nanocapsules. This review provides a guide to current methods for developing polymeric nanocapsules, reporting aspects to be considered when choosing appropriate materials, and discussing different ways to produce nanocapsules for superior performances.
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Affiliation(s)
- Ana Luiza Lima
- Laboratory of Food, Drugs, and Cosmetics (LTMAC), University of Brasilia, 70910-900, Brasilia, DF, Brazil
| | - Tais Gratieri
- Laboratory of Food, Drugs, and Cosmetics (LTMAC), University of Brasilia, 70910-900, Brasilia, DF, Brazil
| | - Marcilio Cunha-Filho
- Laboratory of Food, Drugs, and Cosmetics (LTMAC), University of Brasilia, 70910-900, Brasilia, DF, Brazil
| | - Guilherme M Gelfuso
- Laboratory of Food, Drugs, and Cosmetics (LTMAC), University of Brasilia, 70910-900, Brasilia, DF, Brazil.
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Ji J, Shankar S, Royon F, Salmieri S, Lacroix M. Essential oils as natural antimicrobials applied in meat and meat products-a review. Crit Rev Food Sci Nutr 2021; 63:993-1009. [PMID: 34309444 DOI: 10.1080/10408398.2021.1957766] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Meat and meat products are highly susceptible to the growth of micro-organism and foodborne pathogens that leads to severe economic loss and health hazards. High consumption and a considerable waste of meat and meat products result in the demand for safe and efficient preservation methods. Instead of synthetic additives, the use of natural preservative materials represents an interest. Essential oils (EOs), as the all-natural and green-label trend attributing to remarkable biological potency, have been adopted for controlling the safety and quality of meat products. Some EOs, such as thyme, cinnamon, rosemary, and garlic, showed a strong antimicrobial activity individually and in combination. To eliminate or reduce the organoleptic defects of EOs in practical application, EOs encapsulation in wall materials can improve the stability and antimicrobial ability of EOs in meat products. In this review, meat deteriorations, antimicrobial capacity (components, effectiveness, and interactions), and mechanisms of EOs are reviewed, as well as the demonstration of using encapsulation for masking intense aroma and conducting control release is presented. The use of EOs individually or in combination and encapsulated applications of EOs in meat and meat products are also discussed.
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Affiliation(s)
- Jiali Ji
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Shiv Shankar
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Fiona Royon
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Stéphane Salmieri
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
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65
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Maurya A, Prasad J, Das S, Dwivedy AK. Essential Oils and Their Application in Food Safety. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.653420] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Food industries are facing a great challenge due to contamination of food products with different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate food items by producing different toxins during pre- and postharvest processing. Mycotoxins are one of the most potent and well-studied toxic food contaminants of fungal origin, causing a severe health hazard to humans. The application of synthetic chemicals as food preservatives poses a real scourge in the present scenario due to their bio-incompatibility, non-biodegradability, and environmental non-sustainability. Therefore, plant-based antimicrobials, including essential oils, have developed cumulative interest as a potential alternative to synthetic preservatives because of their ecofriendly nature and generally recognized as safe status. However, the practical utilization of essential oils as an efficient antimicrobial in the food industry is challenging due to their volatile nature, less solubility, and high instability. The recent application of different delivery strategies viz. nanoencapsulation, active packaging, and polymer-based coating effectively addressed these challenges and improved the bioefficacy and controlled release of essential oils. This article provides an overview of essential oils for the preservation of stored foods against bacteria, fungi, and mycotoxins, along with the specialized mechanism of action and technological advancement by using different delivery systems for their effective application in food and agricultural industries smart green preservative.
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