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Manzoor A, Asif M, Khalid SH, Ullah Khan I, Asghar S. Nanosizing of Lavender, Basil, and Clove Essential Oils into Microemulsions for Enhanced Antioxidant Potential and Antibacterial and Antibiofilm Activities. ACS OMEGA 2023; 8:40600-40612. [PMID: 37929152 PMCID: PMC10621020 DOI: 10.1021/acsomega.3c05394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Accepted: 10/03/2023] [Indexed: 11/07/2023]
Abstract
Plant essential oils (EOs) possess significant bioactivities (antibacterial and antioxidant) and can be substituted for potentially harmful synthetic preservatives in the food industry. However, limited water solubility, bioavailability, volatility, and stability limit their use. Therefore, the goal of this research was nanosizing lavender essential oil (LEO), basil essential oil (BEO), and clove essential oil (CEO) in a microemulsion (ME) to improve their physicochemical attributes and bioefficacy. Tween 80 and Transcutol P were utilized for construction of pseudoternary phase diagrams. It was observed that the concentration of EOs had a great impact on the physicochemical and biological properties of MEs. A spherical droplet of MEs with a diameter of less than 20 nm with a narrower size distribution (polydispersity index (PDI) = 0.10-0.27) and a ζ potential of -0.27 to -9.03 was observed. ME formulations were also evaluated for viscosity, conductivity, and the refractive index. Moreover, the impact of delivery systems on the antibacterial property of EOs was assessed by determining the zone of inhibition and minimum inhibitory concentration against two distinct pathogen classes (S. aureus and E. coli). Crystal violet assay was used to measure the growth and development of biofilms. According to bioefficacy assays, ME demonstrated more efficient antibacterial activity against microorganisms at concentrations lower than pure EOs. CEO ME had superior activity againstS. aureus and E. coli. Similarly, dose-dependent antioxidant capacity was noted for MEs. Consequently, nanosized EO formulations with improved physicochemical properties and enhanced bioactivities can be employed in the food processing sector as a preservation agent.
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Affiliation(s)
- Aneela Manzoor
- Department
of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Muhammad Asif
- Faculty
of Pharmacy, Islamia University Bahawalpur, Bahawalpur 63100, Pakistan
| | - Syed Haroon Khalid
- Department
of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Ikram Ullah Khan
- Department
of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Sajid Asghar
- Department
of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
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Minozzo M, de Souza MA, Bernardi JL, Puton BMS, Valduga E, Steffens C, Paroul N, Cansian RL. Antifungal activity and aroma persistence of free and encapsulated Cinnamomum cassia essential oil in maize. Int J Food Microbiol 2023; 394:110178. [PMID: 36947915 DOI: 10.1016/j.ijfoodmicro.2023.110178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 02/22/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023]
Abstract
The objective of this study was to evaluate the chemical composition and antifungal activity of free and encapsulated Cinnamomum cassia essential oil (EO) against Penicillium crustosum, Alternaria alternata, and Aspergillus flavus, and the aroma persistence in maize flour. Trans-cinnamaldehyde (TC) was identified as the major compound (86 %) in the C. cassia EO. The EO was encapsulated by spray-dryer with 45.26 % efficiency using gum arabic (GA) and maltodextrin (MD) in a ratio of 1:1 (m/m). C. cassia EO showed antifungal activity against A. alternata, A. flavus, and P. crustosum, with a minimum inhibitory concentration (MIC) of 0.5 % for both free and standard TC, and 5 % for the encapsulated EO. Fungal growth inhibition was evaluated under exposition to vapors at different concentrations of C. cassia EO and TC standard, with MIC of 6 % and 8 % against P. crustosum, 4 % and 1 % A. alternata, and 4 % A. flavus, respectively. The sensory analysis results of the free and encapsulated C. cassia EO in maize flour showed a significant difference between the treated samples in relation to the standard sample (p < 0.05). The sample with free EO has high aroma intensity persistence, while the samples treated with encapsulated EO were evaluated as being closer to the standard sample. The results suggest that the encapsulated C. cassia EOs can be used as natural alternatives to control fungi in maize flour.
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Affiliation(s)
- Mariane Minozzo
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro, 1621, 99709-910 Erechim, RS, Brazil
| | - Marina Andreia de Souza
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro, 1621, 99709-910 Erechim, RS, Brazil
| | - Julia Lisboa Bernardi
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro, 1621, 99709-910 Erechim, RS, Brazil
| | - Bruna Maria Saorin Puton
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro, 1621, 99709-910 Erechim, RS, Brazil.
| | - Eunice Valduga
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro, 1621, 99709-910 Erechim, RS, Brazil
| | - Clarice Steffens
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro, 1621, 99709-910 Erechim, RS, Brazil
| | - Natalia Paroul
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro, 1621, 99709-910 Erechim, RS, Brazil
| | - Rogério Luis Cansian
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro, 1621, 99709-910 Erechim, RS, Brazil
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Mohd Israfi NA, Mohd Ali MIA, Manickam S, Sun X, Goh BH, Tang SY, Ismail N, Abdull Razis AF, Ch’ng SE, Chan KW. Essential oils and plant extracts for tropical fruits protection: From farm to table. FRONTIERS IN PLANT SCIENCE 2022; 13:999270. [PMID: 36247633 PMCID: PMC9559231 DOI: 10.3389/fpls.2022.999270] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Accepted: 09/05/2022] [Indexed: 06/16/2023]
Abstract
The tropical fruit industry in Malaysia makes up a large proportion of the agriculture sector, contributing to the local economy. Due to their high sugar and water content, tropical fruits are prone to pathogenic infections, providing optimal microorganism growth conditions. As one of the largest exporters of these fruits globally, following other Southeast Asian countries such as Thailand, Indonesia and the Philippines, the quality control of exported goods is of great interest to farmers and entrepreneurs. Traditional methods of managing diseases in fruits depend on chemical pesticides, which have attracted much negative perception due to their questionable safety. Therefore, the use of natural products as organic pesticides has been considered a generally safer alternative. The extracts of aromatic plants, known as essential oils or plant extracts, have garnered much interest, especially in Asian regions, due to their historical use in traditional medicine. In addition, the presence of antimicrobial compounds further advocates the assessment of these extracts for use in crop disease prevention and control. Herein, we reviewed the current developments and understanding of the use of essential oils and plant extracts in crop disease management, mainly focusing on tropical fruits. Studies reviewed suggest that essential oils and plant extracts can be effective at preventing fungal and bacterial infections, as well as controlling crop disease progression at the pre and postharvest stages of the tropical fruit supply chain. Positive results from edible coatings and as juice preservatives formulated with essential oils and plant extracts also point towards the potential for commercial use in the industry as more chemically safe and environmentally friendly biopesticides.
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Affiliation(s)
- Nur Aisyah Mohd Israfi
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor Darul Ehsan, Malaysia
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor Darul Ehsan, Malaysia
| | - Muhamad Israq Amir Mohd Ali
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Subang Jaya, Malaysia
- School of Energy and Chemical Engineering, Xiamen University Malaysia, Sepang, Selangor Darul Ehsan, Malaysia
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, Brunei
| | - Xun Sun
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan, China
- National Demonstration Centre for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
| | - Bey Hing Goh
- Biofunctional Molecule Exploratory Research Group, School of Pharmacy, Monash University Malaysia, Subang Jaya, Malaysia
- College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, China
| | - Siah Ying Tang
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Subang Jaya, Malaysia
- Tropical Medicine and Biology Platform, School of Science, Monash University Malaysia, Subang Jaya, Malaysia
| | - Norsharina Ismail
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor Darul Ehsan, Malaysia
| | - Ahmad Faizal Abdull Razis
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor Darul Ehsan, Malaysia
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor Darul Ehsan, Malaysia
- Laboratory of Food Security and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor Darul Ehsan, Malaysia
| | - Soo Ee Ch’ng
- CAIQTEST Malaysia Sdn. Bhd., Shah Alam, Selangor, Malaysia
| | - Kim Wei Chan
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor Darul Ehsan, Malaysia
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