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Hedayati S, Tarahi M, Azizi R, Baeghbali V, Ansarifar E, Hashempur MH. Encapsulation of mint essential oil: Techniques and applications. Adv Colloid Interface Sci 2023; 321:103023. [PMID: 37863014 DOI: 10.1016/j.cis.2023.103023] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 10/07/2023] [Accepted: 10/08/2023] [Indexed: 10/22/2023]
Abstract
Mint essential oil (MEO) is an outstanding antibacterial and antioxidant agent, that can be considered as a promising natural preservative, flavor, insecticide, coolant, and herbal medicine. However, the low solubility and volatility of MEO limits its extensive applications. In order to utilize MEO in different products, it is essential to develop treatments that can overcome these limitations. More recently, encapsulation technology has been developed as a promising method to overcome the shortcomings of MEO. In which, sensitive compounds such as essential oils (EOs) are entrapped in a carrier to produce micro or nanoparticles with increased stability against environmental conditions. Additionally, encapsulation of EOs makes transportation and handling easier, reduces their volatility, controls their release and consequently improves the efficiency of these bioactive compounds and extends their industrial applications. Several encapsulation techniques, such as emulsification, coacervation, ionic gelation, inclusion complexation, spray drying, electrospinning, melt dispersion, melt homogenization, and so on, have been emerged to improve the stability of MEO. These encapsulated MEOs can be also used in a variety of food, bioagricultural, pharmaceutical, and health care products with excellent performance. Therefore, this review aims to summarize the physicochemical and functional properties of MEO, recent advances in encapsulation techniques for MEO, and the application of micro/nanocapsulated MEO in different products.
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Affiliation(s)
- Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Rezvan Azizi
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Vahid Baeghbali
- Food and Markets Department, Natural Resources Institute, University of Greenwich, Medway, UK
| | - Elham Ansarifar
- Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand, Iran
| | - Mohammad Hashem Hashempur
- Research Center for Traditional Medicine and History of Medicine, Department of Persian Medicine, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran.
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da Silva BD, do Rosário DKA, Neto LT, Lelis CA, Conte-Junior CA. Antioxidant, Antibacterial and Antibiofilm Activity of Nanoemulsion-Based Natural Compound Delivery Systems Compared with Non-Nanoemulsified Versions. Foods 2023; 12:foods12091901. [PMID: 37174440 PMCID: PMC10178258 DOI: 10.3390/foods12091901] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 04/18/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023] Open
Abstract
This study aimed to develop nanoemulsions with a focus on improving the bioactivity of oregano essential oil (OEO), carvacrol and thymol for possible food applications. Nanoemulsions were prepared with acoustic cavitation using ultrasound. The nanodroplets had average diameters of 54.47, 81.66 and 84.07 nm for OEO, thymol and carvacrol, respectively. The main compound in OEO was carvacrol (74%), and the concentration in the nanoemulsions was 9.46 mg/mL for OEO and the isolated compounds. The effects of droplet size reduction on antioxidant, antibacterial and antibiofilm activity were evaluated. Regarding antioxidant activity, the nanoemulsions performed better at the same concentration, with inhibitions >45% of the DPPH radical and significant differences compared with their non-nanoemulsified versions (p < 0.05). The nanoemulsions' minimum inhibitory concentration (MIC) and non-nanoemulsified compounds were evaluated against foodborne pathogens with inhibition ranges between 0.147 and 2.36 mg/mL. All evaluated pathogens were more sensitive to nanoemulsions, with reductions of up to four times in MIC compared with non-nanoemulsified versions. E. coli and S. Enteritidis were the most sensitive bacteria to the carvacrol nanoemulsion with MICs of 0.147 mg/mL. Concerning antibiofilm activity, nanoemulsions at concentrations up to four times lower than non-nanoemulsified versions showed inhibition of bacterial adhesion >67.2% and removal of adhered cells >57.7%. Overall, the observed effects indicate that droplet size reduction improved the bioactivity of OEO, carvacrol and thymol, suggesting that nanoemulsion-based delivery systems for natural compounds may be alternatives for food applications compared with free natural compounds.
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Affiliation(s)
- Bruno Dutra da Silva
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro 20020-000, Brazil
| | - Denes Kaic Alves do Rosário
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro 20020-000, Brazil
- Department of Food Engineering, Center for Agrarian Sciences and Engineering, Federal University of Espírito Santo (UFES), Alto Universitário, S/N Guararema, Alegre 29500-000, Brazil
| | - Luiz Torres Neto
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro 20020-000, Brazil
| | - Carini Aparecida Lelis
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro 20020-000, Brazil
| | - Carlos Adam Conte-Junior
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro 20020-000, Brazil
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Yang H, Song L, Sun P, Su R, Wang S, Cheng S, Zhan X, Lü X, Xia X, Shi C. Synergistic bactericidal effect of ultrasound combined with citral nanoemulsion on Salmonella and its application in the preservation of purple kale. ULTRASONICS SONOCHEMISTRY 2023; 92:106269. [PMID: 36571884 PMCID: PMC9800203 DOI: 10.1016/j.ultsonch.2022.106269] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/08/2022] [Accepted: 12/12/2022] [Indexed: 05/28/2023]
Abstract
In this study, a novel citral nanoemulsion (CLNE) was prepared by ultrasonic emulsification. The synergistic antibacterial mechanism of ultrasound combined with CLNE against Salmonella Typhimurium and the effect on the physicochemical properties of purple kale were investigated. The results showed that the combined treatment showed obviously inactivate effect of S. Typhimurium. Treatment with 0.3 mg/mL CLNE combined with US (20 kHz, 253 W/cm2) for 8 min reduced S. Typhimurium populations in phosphate-buffered saline (PBS) by 9.05 log CFU/mL. Confocal laser scanning microscopy (CLSM), flow cytometry (FCM), protein and nucleic acid release assays showed that the US combination CLNE disrupt the integrity of S. Typhimurium membranes. Reactive oxygen species (ROS) and malondialdehyde (MDA) detection indicated that US+CLNE exacerbated oxidative stress and lipid peroxidation in cell membranes. The morphological changes of cells after different treatments by field emission scanning electron microscopy (FESEM), transmission electron microscopy (TEM) illustrated that the synergistic effect of US+CLNE treatment changed the morphology and internal microstructure of the bacteriophage cells. Application of US+CLNE on purple kale leaves for 6 min significantly (P < 0.05) reduced the number of S. Typhimurium, but no changes in the physicochemical properties of the leaves were detected. This study elucidates the synergistic antibacterial mechanism of ultrasound combined with CLNE and provides a theoretical basis for its application in food sterilization.
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Affiliation(s)
- Hui Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Luyi Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Peiwen Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ruiying Su
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuqi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuai Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiangjun Zhan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaodong Xia
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116304, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Evaluation of larvicidal enhanced activity of sandalwood oil via nano-emulsion against Culex pipiens and Ades aegypti. Saudi J Biol Sci 2022; 29:103455. [PMID: 36187454 PMCID: PMC9523098 DOI: 10.1016/j.sjbs.2022.103455] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 08/24/2022] [Accepted: 09/19/2022] [Indexed: 11/22/2022] Open
Abstract
Mosquito control with essential oils is a trending strategy using aqueous oil nano-emulsions to expand their performance. Sandalwood essential oil and its prepared nano-emulsion used to estimate their larvicidal activities against the 3rd instar larvae of Culex pipiens and Aedes aegypti and their effects on larval tissue detoxifying enzymes. Sandalwood nano-emulsion was characterized by homogeneous, stable, average particles size (195.7 nm), polydispersity index (0.342), and zeta potential (−20.1 mV). Morphologically showed a regular spherical shape in size ranged from 112 to 169 nm that confirmed via scanning electron microscopy. Oil analysis identified sesquiterpene alcohols, mainly santalols, terpenoids, aromatic compounds, fatty acid methyl esters, and phenolic compounds. Larvicidal activities of the oil and its nano-emulsion indicated dose, formulation, and exposure time-related mortality after 24 and 48 h in both species. After 24 h, 100% mortality was detected at 1000 ppm for the nano-emulsion with LC50 of 187.23 and 232.18 ppm and at 1500 ppm for the essential oil with an LC50 of 299.47 and 349.59 ppm against the 3rd larvae Cx. pipiens and Ae. aegypti, respectively. Meanwhile, an enhanced significant effect of the nano-emulsion was observed compared to oil exposure in decreasing total protein content and the activities of alkaline phosphatase and β-esterase enzymes, and increasing α-esterase and glutathione S-transferase activities in larval body tissues. Results demonstrated the enhanced larvicidal potential of sandalwood oil nano-emulsion over that of oil. The effect involved alterations in the detoxifying enzymes based on the existing natural active ingredients against Cx. pipiens and Ae. aegypti larvae.
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