Simultaneous isolation and selective encapsulation of volatile compounds from essential oil during electrospraying of β-Cyclodextrin

Microencapsulation of multi-component traditional Chinese herbs extracts and its application to traditional Chinese medicines loaded textiles

Extracts of traditional Chinese herbs (TCH) contain a variety of anti-allergic, anti-inflammatory and other bioactive factors. However, the defect of easy degradation or loss of active ingredients limits its application in traditional Chinese medicines (TCM) loaded textiles. In this work, TCH extracts containing different active ingredients were innovatively proposed as the core material of microcapsules. The feasibility of microencapsulation of multi-component TCH extracts in the essential oil state was initially demonstrated. Polyacrylate was also used as a binder to load the microcapsules onto the fabric to improve the durability and wash resistance of the treated fabric. Modeling the oil release of microcapsules for controlled release under different conditions may provide new possible uses for the materials. Results show that the constructed microcapsule has a smooth surface without depression and can be continuously released for over 30 days. The release behavior of microcapsules follows different release mechanisms and can be modulated by temperature and water molecules. The incorporation of microcapsules and polyacrylate does not significantly change the fabric's air permeability, water vapor transmission and hydrophilicity. The washing durability and friction properties of the microcapsule-based fabric are greatly improved, and it can withstand 30 washing tests and 200 friction tests. Moreover, the results of methyl thiazolyl tetrazolium (MTT) release assay using human dermal papilla cells (HDP) as an in vitro template confirm that the microcapsule has no toxic effects on human cells. Therefore, the successful microencapsulation of multi-component TCH extracts indicates their potential application in the field of TCM-loaded textiles.

Sodium alginate/gelatin hydrogel spheres loaded with Fructus Ligustri Lucidi essential oil: Preparation, characterization and biological activity

The application of plant essential oils in the food industry is often hindered by their poor water solubility and high volatilize. Encapsulation has emerged as an effective solution to this problem. This study focuses on the preparation of Fructus Ligustri Lucidi essential oil gel spheres (FEOH) based sodium alginate and gelatin. The optimum formulation for FEOH was established by Box-Behnken Design response surface testing, resulting in a composition of 10 % FEO, 5 % TW20 and 2 % CaCl2. This formulation achieved an encapsulation efficiency of 85.56 %. FTIR and SEM results indicated the successful encapsulation of FEO within the gel spheres. Furthermore, DSC and TGA results showed that encapsulation enhanced the thermal stability of the essential oil. At room temperature, the water content of FEOH exceeded 90 %, and it showed the highest swelling ratio of 62.5 % in an alkaline medium at different pH conditions. The in vitro release behavior showed that FEOH was released up to 85.28 % in oil-based food simulants within 2 h. FEOH showed strong antibacterial activity, with a Minimum Inhibitory Concentration (MIC) of 128 mg/mL against Staphylococcus aureus and 256 mg/mL against Escherichia coli. The gel spheres obtained in this research show significant potential as food preservatives in food matrices.

Encapsulation of Fragrances in Micro- and Nano-Capsules, Polymeric Micelles, and Polymersomes

Fragrances are ubiquitously and extensively used in everyday life and several industrial applications, including perfumes, textiles, laundry formulations, hygiene household products, and food products. However, the intrinsic volatility of these small organic molecules leaves them particularly susceptible to fast depletion from a product or from the surface they have been applied to. Encapsulation is a very effective method to limit the loss of fragrance during their use and to sustain their release. This review gives an overview of the different materials and techniques used for the encapsulation of fragrances, scents, and aromas, as well as the methods used to characterize the resulting encapsulation systems, with a particular focus on cyclodextrins, polymer microcapsules, inorganic microcapsules, block copolymer micelles, and polymersomes for fragrance encapsulation, sustained release, and controlled release.

Improvement in the stability and bioavailability of pumpkin lutein using β-cyclodextrin microcapsules

Growing concerns about food nutrition and food supplies have encouraged the development of effective constituents. Lutein is an important nutrient element, and its health benefits are gradually being recognized. Lutein, as a carotenoid antioxidant, can protect cells and organs from damage caused by free radicals. However, in processing, storage, and usage, lutein is unstable and often undergoes isomerization and oxidative decomposition, which limits its wide range of applications. β-Cyclodextrin is an ideal substrate to prepare microcapsule structures, which are highly biocompatible and nontoxic. During the lutein encapsulation process, ideal β-cyclodextrin microcapsules were used to form inclusion compounds. The results reveal that the encapsulation efficiency of the microcapsules reached 53%. Moreover, using ultrasonic-assisted extraction can easily and efficiently purify lutein. In addition, the capability of the β-cyclodextrin composite shell can enhance the bioactive molecules' activity and stability.

Preparation of aromatic β-cyclodextrin nano/microcapsules and corresponding aromatic textiles: A review

Fragrance finishing of textiles is receiving substantial interest, with aromatherapy being one of the most popular aspects of personal health care. However, the longevity of aroma on textiles and presence after subsequent launderings are major concerns for aromatic textiles directly loaded with essential oils. These drawbacks can be weakened by incorporating essential oil-complexed β-cyclodextrins (β-CDs) onto various textiles. This article reviews various preparation methods of aromatic β-cyclodextrin nano/microcapsules, as well as a wide variety of methods for the preparation of aromatic textiles based on them before and after forming, proposing future trends in preparation processes. The review also covers the complexation of β-CDs with essential oils, and the application of aromatic textiles based on β-CD nano/microcapsules. Systematic research on the preparation of aromatic textiles facilitates the realization of green and simple industrialized large-scale production, providing needed application potential in the fields of various functional materials.

Chemical constituents and biological activities of Artemisia argyi H.Lév. & vaniot

Artemisia argyi is a widely distributed and inexpensive plant resource, and study on its chemical compositions and biological activities will provide an important basis for its food applications and pharmaceutical developments. In this study, fourteen known guaiane-type sesquiterpenes (1-14), four known eudesmane-type sesquiterpenes (15-18), two known germacranolide-type sesquiterpenes (19, 20), and eight other types of terpenoids (20-28) were isolated from the leaves of A. argyi by polyamide and ODS CC and HPLC. The structures of all compounds are determined by 1 D NMR (¹H-NMR、¹³C-NMR) and literature comparison. Among them, compounds 1 and 8 were isolated from Chinese folk medicine A. argyi for the first time. Besides, the LPS-induced RAW264.7 cell model has been evaluated the anti-inflammatory activities in vitro by the Griess reagent. The results indicated that the guaianolide sesquiterpenoids obtained from A. argyi have an excellent ability to inhibit NO production, especially Argyin A, a guaianolide sesquiterpenoid with isovaleryloxy substitution.

Interactions between plant-derived antioxidants and cyclodextrins and their application for improving separation, detection, and food quality issues

Plant-derived antioxidants (PD-AOs) are important for food preservation, as well as for human health and nutrition. However, the poor chemical stability and water solubility of many PD-AOs currently limit their application as functional ingredients in foods and pharmaceuticals. Moreover, it is often difficult to isolate and detect specific antioxidants in multi-component systems, which again limits their potential in the food and medical industries. In this review, we highlight recent advances in the use of cyclodextrins (CDs) to overcome these limitations by forming simple, modified and competitive host-guest interactions with PD-AO. The host-guest properties of CDs can be used to enhance the separation efficiency of PD-AOs, as well as to improve their dispersion and stability in food systems. Moreover, the competitive complexation properties of CDs with target molecules can be used to selectively isolate PD-AOs from multi-component systems and develop detection technologies for PD-AOs. Overall, CD-antioxidant interactions have great potential for addressing isolation, detection, and food quality issues.

Development of sodium alginate-based antioxidant and antibacterial bioactive films added with IRMOF-3/Carvacrol

The purpose of this study was to compare the effects of different concentrations of the amine-functionalized isoreticular metal-organic framework-3 loaded with carvacrol (IRMOF-3/CA) on the properties of sodium alginate (SA) composite films, thus determining the optimal addition amount and further preparing bioactive packaging film with antibacterial and antioxidant activities. The morphology, structure, physical properties, antioxidant and antibacterial activities of the films were characterized and analyzed. The results showed that the thermal stability and light barrier property of the films were improved by the addition of IRMOF-3/CA. When the additional concentration was 0.4 wt%, the tensile, water vapor barrier and hydrophobic properties of the films were increased by 30.13%, 9.06% and 46.43% respectively compared with those of pure SA film. Moreover, the film added with IRMOF-3/CA had sustained antioxidant and antibacterial activities, and had an apparent fresh-keeping effect on pork, suggesting its application potential in food packaging.

Cyclodextrins as carriers for volatile aroma compounds: A review

Cyclodextrins (CDs) are edible and biocompatible natural cyclic compounds that can encapsulate essential oils, flavours, volatile aroma compounds, and other substances. Complexation with CD-based materials improves the solubility and stability of volatile compounds and protects the bioactivity of the core materials. Therefore, the development of CD/volatile compound nanosystems is a key research area in the food, cosmetic, and pharmaceutical industries. This review briefly introduces the main types of natural CD; preparation methods of CD-based materials as carriers for aromatic substances or essential oils; characterisation methods used to calculate the interaction between CDs and volatile aroma compounds; molecular docking and simulation methods; and the application of CD-based nanosystems in different industries. The review aims to provide guidance for relevant practitioners in selecting appropriate CD materials and characterisation methods.

Mechanistic understanding and potential application of electrospraying in food processing: a review

Electrospraying (ESPR) is a cost effective, flexible, and facile method that has been used in the pharmaceutical industry, and thanks to its wide variety of uses such as bioactive compound encapsulation, micronization, and food product coating, which have received a great attention in the food market. It uses a jet of polymer solution for processing food and food-derived products. Droplet size can be extremely small up to nanometers and can be regulated by altering applied voltage and flow rate. Compared to conventional techniques, it is simple, cost effective, uses less solvent and products are obtained in one step with a very high encapsulation efficiency (EE). Encapsulation provided using it protects bioactives from moisture, thermal, oxidative, and mechanical stresses, and thus provides them a good storage stability which will help in increasing the application of these ingredients in food formulation. This technique has an enormous potential for increasing the shelf life of fruit and vegetables through coating and improvement of eating quality. This study is aimed at overviewing the operating principles of ESPR, working parameters, applications, and advantages in the food sector. The article also covers new ESPR techniques like supercritical assisted ESPR and ESPR assisted by pressurized gas (EAPG) which have high yield as compared to conventional ESPR. This article is enriched with good information for research and development in ESPR techniques for development of novel foods.