1
|
Chilamakuri SN, Kumar A, Nath AG, Gupta A, Selvaraju S, Basrani S, Jadhav A, Gulbake A. Development and In-Vitro Evaluation of Eugenol-Based Nanostructured Lipid Carriers for Effectual Topical Treatment Against C. albicans. J Pharm Sci 2024; 113:772-784. [PMID: 38043682 DOI: 10.1016/j.xphs.2023.11.031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 11/28/2023] [Accepted: 11/28/2023] [Indexed: 12/05/2023]
Abstract
The main objective of the experiment is to develop and evaluate hydrogel-bearing nanostructured lipid carriers (NLCs) loaded with ketoconazole (KTZ) for the effective treatment of candidiasis. The eugenol was used as a liquid lipid (excipient) for the development of KTZ-loaded NLCs and was explored for anti-fungal effect. The production of NLCs involves high energy processes to generate spherical, uniform particles, having a higher percentage of entrapment efficiency (%EE) for KTZ with 89.83 ± 2.31 %. The data from differential scanning calorimeter (DSC), powder x-ray diffraction (PXRD), and attenuated total reflectance (ATR) demonstrated the KTZ dispersion in NLCs. The NLCs loaded hydrogel possessed optimum spreadability and exhibited shear thinning behavior, indicating the ease of application of the final formulation. The 6.41-fold higher transdermal flux (Jss) was governed for KTZ from KTZ-NLC than coarse-KTZ, which explains the usefulness of NLCs. The KTZ-NLCs exhibited significant 2.58 and 6.35-fold higher retention in the stratum corneum and viable epidermis of the skin. The cell cytotoxicity studies using human dermal fibroblast cell (HDFS) lines depicted the usefulness of NLCs in reducing cell toxicities for KTZ. The KTZ-NLCs were found to inhibit planktonic growth and hyphal transition and showed a larger zone of inhibition against C. albicans strains with a MIC-50 value of 0.39 μg/mL. The antibiofilm activity of KTZ-NLCs at lower concentrations, in contrast to plain KTZ, explained the interaction of developed NLCs with fungal membranes. The overall results depicted the effectiveness of the loading KTZ in the lipid matrix to achieve antifungal activity against C. albicans.
Collapse
Affiliation(s)
- Sudarshan Naidu Chilamakuri
- Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research, Guwahati 781101, Assam, India
| | - Ankaj Kumar
- Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research, Guwahati 781101, Assam, India
| | - A Gowri Nath
- Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research, Guwahati 781101, Assam, India
| | - Anshu Gupta
- Department of Biotechnology, National Institute of Pharmaceutical Education and Research, Guwahati 781101, Assam, India
| | - Sudhagar Selvaraju
- Department of Biotechnology, National Institute of Pharmaceutical Education and Research, Guwahati 781101, Assam, India
| | - Sargun Basrani
- Department of Medical Biotechnology, CIR, DY Patil Education Society, Institution Deemed to be University, Kolhapur, India
| | - Ashwini Jadhav
- Department of Medical Biotechnology, CIR, DY Patil Education Society, Institution Deemed to be University, Kolhapur, India
| | - Arvind Gulbake
- Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research, Guwahati 781101, Assam, India.
| |
Collapse
|
2
|
Karami-Eshkaftaki Z, Saei-Dehkordi S, Albadi J, Moradi M, Saei-Dehkordi SS. Coated composite paper with nano-chitosan/cinnamon essential oil-nanoemulsion containing grafted CNC@ZnO nanohybrid; synthesis, characterization and inhibitory activity on Escherichia coli biofilm developed on grey zucchini. Int J Biol Macromol 2024; 258:128981. [PMID: 38158064 DOI: 10.1016/j.ijbiomac.2023.128981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 12/03/2023] [Accepted: 12/21/2023] [Indexed: 01/03/2024]
Abstract
This investigation aims to highlight the applicability of a potent eco-friendly developed composite film to combat the Escherichia coli biofilm formed in a model food system. ZnO nanoparticles (NPs) synthesized using green methods were anchored on the surface of cellulose nanocrystals (CNCs). Subsequently, nano-chitosan (NCh) solutions were used to disperse the synthesized nanoparticles and cinnamon essential oil (CEO). These solutions, containing various concentrations of CNC@ZnO NPs and CEO, were sequentially coated onto cellulosic papers to inhibit Escherichia coli biofilms on grey zucchini slices. Six films were developed, and Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, biodegradation, and mechanical properties were assessed. The film containing 5 % nano-emulsified CEO + 3 % dispersed CNC@ZnO nano-hybrid in an NCh solution was selected for further testing since it exhibited the largest zone of inhibition (34.32 mm) against E. coli and the highest anti-biofilm activity on biofilms developed on glass surfaces. The efficacy of the film against biofilms on zucchini surfaces was temperature-dependent. During 60 h, the selected film resulted in log reductions of approximately 4.5 logs, 2.85 logs, and 1.57 logs at 10 °C, 25 °C, and 37 °C, respectively. Applying the selected film onto zucchini surfaces containing biofilm structures leads to the disappearance of the distinctive three-dimensional biofilm framework. This innovative anti-biofilm film offers considerable potential in combatting biofilm issues on food surfaces. The film also preserved the sensory quality of zucchini evaluated for up to 60 days.
Collapse
Affiliation(s)
- Zahra Karami-Eshkaftaki
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
| | - Siavash Saei-Dehkordi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran.
| | - Jalal Albadi
- Department of Chemistry, Faculty of Science, Shahrekord University, Shahrekord 34141, Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - S Saeid Saei-Dehkordi
- PhD graduate, Department of Chemistry, Faculty of Science, Yazd University, Yazd, Iran
| |
Collapse
|
3
|
Li F, Zhang F, Chen R, Ma Z, Wu H, Zhang Z, Yin S, Zhou M. Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple. Foods 2023; 13:22. [PMID: 38201049 PMCID: PMC10778247 DOI: 10.3390/foods13010022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/13/2023] [Accepted: 12/16/2023] [Indexed: 01/12/2024] Open
Abstract
This study determined that Zanthoxylum bungeanum leaves (ZBLs) are rich in functional components such as cellulose, protein, flavone, and polyphenols. Therefore, they were used as the main raw material, with sodium alginate as a thickener and glycerol as a plasticizer, to investigate the preparation of active films from ZBL powder through high-pressure homogenization (HPH). The physical, optical, mechanical, and antioxidant properties of the films were evaluated, and their application in preserving fresh-cut apples was examined. The results showed that the optimal concentration of ZBL powder was 1.5% under a 30 MPa HPH treatment. The resulting HPH-treated films exhibited a denser microstructure and improved water vapor barrier properties and mechanical strength. Compared to the films without HPH treatment, the tensile strength increased from 4.61 MPa to 12.13 MPa, the elongation at break increased from 21.25% to 42.86%, the water vapor permeability decreased from 9.9 × 10-9 g/m·s·Pa to 8.0 × 10-9 g/m·s·Pa, and the transparency increased from 25.36% to 38.5%. Compared to the control group, the fresh-cut apples packaged with the HPH-treated ZBL active films exhibited effective preservation of apple quality during a five-day period at 4 °C and 70% humidity, showing better preservation effects than the other groups. In conclusion, the use of HPH treatment in developing novel biopolymer active films from ZBL powders with enhanced properties holds potential for various applications.
Collapse
Affiliation(s)
- Fuli Li
- College of Food Science, Sichuan Agricultural University, No. 46, Xin Kang Road, Ya’an 625014, China (R.C.); (Z.Z.)
| | - Fan Zhang
- Institute of Modern Agricultural Industry, China Agricultural University, Chengdu 611430, China (Z.M.)
| | - Ruixian Chen
- College of Food Science, Sichuan Agricultural University, No. 46, Xin Kang Road, Ya’an 625014, China (R.C.); (Z.Z.)
| | - Zexiang Ma
- Institute of Modern Agricultural Industry, China Agricultural University, Chengdu 611430, China (Z.M.)
| | - Hejun Wu
- College of Science, Sichuan Agricultural University, No. 46, Xin Kang Road, Ya’an 625014, China;
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, No. 46, Xin Kang Road, Ya’an 625014, China (R.C.); (Z.Z.)
| | - Shutao Yin
- Institute of Modern Agricultural Industry, China Agricultural University, Chengdu 611430, China (Z.M.)
| | - Man Zhou
- College of Food Science, Sichuan Agricultural University, No. 46, Xin Kang Road, Ya’an 625014, China (R.C.); (Z.Z.)
| |
Collapse
|
4
|
Zhang J, Zhang M, Ju R, Chen K, Bhandari B, Wang H. Advances in efficient extraction of essential oils from spices and its application in food industry: A critical review. Crit Rev Food Sci Nutr 2023; 63:11482-11503. [PMID: 35766478 DOI: 10.1080/10408398.2022.2092834] [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] [Indexed: 01/01/2023]
Abstract
With the increase of people's awareness of food safety, it is crucial to find natural and green antimicrobial agents to replace traditional antimicrobial agents. Essential oils of spices (SEOs) are low toxicity or nontoxic, which exhibited antioxidants and antimicrobial activity according to many in vitro and in situ experiments. Spices are widely available and low cost as a plant raw material for the extraction of SEOs. This review summarized highly efficient extraction techniques for SEOs, such as physical field assisted extraction technology, supercritical fluid extraction, and biological-based techniques. Furthermore, purification of SEOs and components were also recapitulated. Purification techniques of SEOs improve their utilization value due to the increased content of bioactive components. Finally, the review concentrated on the applications of SEOs in food industry, including food preservation, food active packaging by means of films or coatings, antioxidant properties. In addition, addressing the problem of unstability of SEOs and its role to inhibit the pathogenic bacteria, the encapsulation of SEOs for use in the food industrial sectors reduces the safety risk to human health.
Collapse
Affiliation(s)
- Jiong Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Kai Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd., Yangzhou, Jiangsu, China
| |
Collapse
|
5
|
Zhang W, Ezati P, Khan A, Assadpour E, Rhim JW, Jafari SM. Encapsulation and delivery systems of cinnamon essential oil for food preservation applications. Adv Colloid Interface Sci 2023; 318:102965. [PMID: 37480830 DOI: 10.1016/j.cis.2023.102965] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 07/03/2023] [Accepted: 07/16/2023] [Indexed: 07/24/2023]
Abstract
Food safety threats and deterioration due to the invasion of microorganisms has led to economic losses and food-borne diseases in the food industry; so, development of natural food preservatives is urgently needed when considering the safety of chemically synthesized preservatives. Because of its outstanding antioxidant and antibacterial properties, cinnamon essential oil (CEO) is considered a promising natural preservative. However, CEO's low solubility and easy degradability limits its application in food products. Therefore, some encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications. This work discusses the chemical and techno-functional properties of CEO, including its key components and antioxidant/antibacterial properties, and summarizes recent developments on encapsulation and delivery systems for CEO in food preservation applications. Since CEO is currently added to most biopolymeric films/coatings (BFCs) for food preservation, most studies have shown that encapsulation systems can improve the food preservation performance of BFCs containing CEOs. It has been confirmed that various delivery systems could improve the stability and controlled-release properties of CEO, thereby enhancing its ability to extend the shelf life of foods. These encapsulation techniques include spray drying, emulsion systems, complex coacervation (nanoprecipitation), ionic gelation, liposomes, inclusion complexation (cyclodextrins, silica), and electrospinning.
Collapse
Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Parya Ezati
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ajahar Khan
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| |
Collapse
|
6
|
Martínez-Aguilar V, Peña-Juárez MG, Carrillo-Sanchez PC, López-Zamora L, Delgado-Alvarado E, Gutierrez-Castañeda EJ, Flores-Martínez NL, Herrera-May AL, Gonzalez-Calderon JA. Evaluation of the Antioxidant and Antimicrobial Potential of SiO 2 Modified with Cinnamon Essential Oil ( Cinnamomum Verum) for Its Use as a Nanofiller in Active Packaging PLA Films. Antioxidants (Basel) 2023; 12:antiox12051090. [PMID: 37237956 DOI: 10.3390/antiox12051090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 04/05/2023] [Accepted: 05/05/2023] [Indexed: 05/28/2023] Open
Abstract
One of the main causes of food spoilage is the lipid oxidation of its components, which generates the loss of nutrients and color, together with the invasion of pathogenic microorganisms. In order to minimize these effects, active packaging has played an important role in preservation in recent years. Therefore, in the present study, an active packaging film was developed using polylactic acid (PLA) and silicon dioxide (SiO2) nanoparticles (NPs) (0.1% w/w) chemically modified with cinnamon essential oil (CEO). For the modification of the NPs, two methods (M1 and M2) were tested, and their effects on the chemical, mechanical, and physical properties of the polymer matrix were evaluated. The results showed that CEO conferred to SiO2 NPs had a high percentage of 2,2-diphenyl-l-picrylhydrazyl (DPPH) free radical inhibition (>70%), cell viability (>80%), and strong inhibition to E. coli, at 45 and 11 µg/mL for M1 and M2, respectively, and thermal stability. Films were prepared with these NPs, and characterizations and evaluations on apple storage were performed for 21 days. The results show that the films with pristine SiO2 improved tensile strength (28.06 MPa), as well as Young's modulus (0.368 MPa) since PLA films only presented values of 27.06 MPa and 0.324 MPa, respectively; however, films with modified NPs decreased tensile strength values (26.22 and 25.13 MPa), but increased elongation at break (from 5.05% to 10.32-8.32%). The water solubility decreased from 15% to 6-8% for the films with NPs, as well as the contact angle, from 90.21° to 73° for the M2 film. The water vapor permeability increased for the M2 film, presenting a value of 9.50 × 10-8 g Pa-1 h-1 m-2. FTIR analysis indicated that the addition of NPs with and without CEO did not modify the molecular structure of pure PLA; however, DSC analysis indicated that the crystallinity of the films was improved. The packaging prepared with M1 (without Tween 80) showed good results at the end of storage: lower values in color difference (5.59), organic acid degradation (0.042), weight loss (24.24%), and pH (4.02), making CEO-SiO2 a good component to produce active packaging.
Collapse
Affiliation(s)
- Verónica Martínez-Aguilar
- Doctorado Institucional en Ingeniería y Ciencia de Materiales, Universidad Autónoma de San Luis Potosí, Sierra Leona No. 550 Col. Lomas 2da. Sección, San Luis Potosí 78210, Mexico
| | - Mariana G Peña-Juárez
- Doctorado Institucional en Ingeniería y Ciencia de Materiales, Universidad Autónoma de San Luis Potosí, Sierra Leona No. 550 Col. Lomas 2da. Sección, San Luis Potosí 78210, Mexico
| | - Perla C Carrillo-Sanchez
- Maestría en Ingeniería y Tecnología de Materiales, Universidad de La Salle Bajío, Av. Universidad 602, Lomas del Campestre, León 37150, Mexico
| | - Leticia López-Zamora
- División de Estudios de Posgrado e Investigación, Tecnológico Nacional de Méxicoen Orizaba, Oriente 9 No. 852 Emiliano Zapata, Orizaba 94320, Mexico
| | - Enrique Delgado-Alvarado
- Micro and Nanotechnology Research Center, Universidad Veracruzana, Blvd. Av. Ruiz Cortines No. 455 Fracc. Costa Verde, Boca del Río 94294, Mexico
- Facultad de Ciencias Quimicas, Universidad Veracruzana, Blvd. Av. Ruiz Cortines No. 455 Fracc. Costa Verde, Boca del Río 94294, Mexico
| | - Emmanuel J Gutierrez-Castañeda
- Cátedras CONACYT-Instituto de Metalurgia, Universidad Autónoma de San Luis Potosí, Av. Sierra Leona 550 Lomas 2da Sección, San Luis Potosí 78210, Mexico
| | - Norma L Flores-Martínez
- Ingeniería Agroindustrial, Universidad Politécnica de Guanajuato, Avenida Universidad Sur #1001 Comunidad Juan Alonso, Cortazar 38496, Mexico
| | - Agustín L Herrera-May
- Micro and Nanotechnology Research Center, Universidad Veracruzana, Blvd. Av. Ruiz Cortines No. 455 Fracc. Costa Verde, Boca del Río 94294, Mexico
- Maestría en Ingeniería Aplicada, Facultad de Ingeniería de la Construcción y el Hábitat, Universidad Veracruzana, Boca del Río 94294, Mexico
| | - Jose Amir Gonzalez-Calderon
- Cátedras CONACYT-Instituto de Física, Universidad Autónoma de San Luis Potosí, Av. Manuel Nava #64, Zona Universitaria, San Luis Potosí 78290, Mexico
| |
Collapse
|
7
|
Hashim AF, El-Sayed SM, El-Sayed HS. Bigel formulations based on sesame oleogel with probiotics alginate hydrogel: A novel structure for nutritious spreadable butter. Int J Biol Macromol 2023; 242:124782. [PMID: 37169048 DOI: 10.1016/j.ijbiomac.2023.124782] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 04/06/2023] [Accepted: 05/04/2023] [Indexed: 05/13/2023]
Abstract
As a replacement for saturated fats, bigel butter spread (BgBs) based on sesame oleogel and alginate hydrogel was developed. Morphology, oxidative stability, microbiological, chemical, and sensory analysis were assessed. The results demonstrated that unsaturated fatty acids were higher in cinnamon (73.87 %) than in plain (71.57 %) BgBs. The peroxide value was higher in plain (5.25 meqO2/kg) than in cinnamon BgBs (4.29 meqO2/kg). Cinnamon BgBs had 44.44 % more antioxidant activity compared to plain BgBs (40.20 %). Moreover, BgBs products kept their probiotic counts at >7 log cycles. The cinnamon BgBs had a lower microbial load than plain BgBs. The chemical composition of the BgBs products did not change significantly. But the pH values slightly dropped with the storage time. The sensory evaluation of plain and cinnamon BgBs did not significantly differ from one another. However, the period of storage and the addition of the cinnamon oil significantly affected the flavor ratings.
Collapse
Affiliation(s)
- Ayat F Hashim
- Fats and Oils Department, Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, P.O. 12622, Giza, Egypt.
| | - Samah M El-Sayed
- Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, P.O. 12622, Giza, Egypt
| | - Hoda S El-Sayed
- Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, P.O. 12622, Giza, Egypt
| |
Collapse
|
8
|
Petcu CD, Mihai OD, Tăpăloagă D, Gheorghe-Irimia RA, Pogurschi EN, Militaru M, Borda C, Ghimpețeanu OM. Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review. Foods 2023; 12:foods12061334. [PMID: 36981260 PMCID: PMC10047951 DOI: 10.3390/foods12061334] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
The perceived level of risk associated with a food product can influence purchase and consumption decisions. Thus, current trends in food safety address an issue of general interest-the identification of healthy and economical alternatives to synthetic antioxidants that may have harmful effects on human health. Still, the processors' target is to increase the shelf life of food products using preserving substances. Natural antioxidants can be extracted and used in the food industry from different plants, such as blueberry, broccoli, chokeberry, cinnamon, ginger, olives, oregano, etc. The identification of the main natural antioxidant types that have been used in the food industry is very important in order to provide a comprehensive analysis of the researched topic. In this regard, the aim of this paper was to illustrate the positive aspects of using natural antioxidants with preservative roles in meat products, while, at the same time, highlighting the potential risks induced by these compounds. All of those aspects are correlated with the impact of sensorial attributes and the improvement of the nutritional value of meat products.
Collapse
Affiliation(s)
- Carmen Daniela Petcu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Oana Diana Mihai
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Dana Tăpăloagă
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Raluca-Aniela Gheorghe-Irimia
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Elena Narcisa Pogurschi
- Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59 Blvd., Marasti, 011464 Bucharest, Romania
| | - Manuella Militaru
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Cristin Borda
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mânăștur St., 400372 Cluj-Napoca, Romania
| | - Oana-Mărgărita Ghimpețeanu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| |
Collapse
|
9
|
Improving the Efficiency and Antioxidant Activity of Essential Oil Extraction from Abies sachalinensis by Underwater Shockwave Pretreatment for the Construction of Low-Energy and Sustainable Essential Oil Extraction System. Processes (Basel) 2022. [DOI: 10.3390/pr10122534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022] Open
Abstract
Essential oils (EOs) from Abies sachalinensis (Sakhalin fir), a conifer species found in Sakhalin Island and Hokkaido in Japan, effectively remove nitrogen dioxide and possess antifungal activity. EOs also exert a relaxing effect and enhance air quality. Underwater shock waves generate instantaneous high pressure that ruptures cell walls, enhancing the performance of steam distillation and oil extraction. In this study, we aimed to increase the yield and quality of A. sachalinensis extracts using shockwaves. Leaves and branches were subjected to shockwave pretreatment or left untreated before EO extraction by steam distillation. EO yield of untreated dried leaves was 2.4 g/kg of dry leaf weight (DW). Upon application of a 3.0 kV, 3.6 kJ shockwave, the yield increased with the number of shockwave cycles. After ten cycles, yield increased 13.6-fold. Pretreatment with shockwaves for 10 cycles resulted in approximately 6- and 13-fold reductions in total energy consumption relative to fresh and dried leaves, respectively. Antioxidant activity increased more than 30-fold in shockwave-pretreated leaves than in untreated dried leaves after 10 cycles. This novel process can significantly reduce the energy used for EO extraction in steam distillation, thereby contributing to the development of a sustainable, low-energy EO production system.
Collapse
|
10
|
Elian C, Andaloussi SA, Moilleron R, Decousser JW, Boyer C, Versace DL. Biobased polymer resources and essential oils: a green combination for antibacterial applications. J Mater Chem B 2022; 10:9081-9124. [PMID: 36326108 DOI: 10.1039/d2tb01544g] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
To fight nosocomial infections, the excessive use of antibiotics has led to the emergence of multidrug-resistant microorganisms, which are now considered a relevant public health threat by the World Health Organization. To date, most antibacterial systems are based on the use of petro-sourced polymers, but the global supplies of these resources are depleting. Besides, silver NPs are widely accepted as the most active biocide against a wide range of bacterial strains but their toxicity is an issue. The growing interest in natural products has gained increasing interest in the last decade. Therefore, the design of functional antibacterial materials derived from biomass remains a significant challenge for the scientific community. Consequently, attention has shifted to naturally occurring substances such as essential oils (EOs), which are classified as Generally Recognized as Safe (GRAS). EOs can offer an alternative to the common antimicrobial agents as an inner solution or biocide agent to inhibit the resistance mechanism. Herein, this review not only aims at providing developments in the antibacterial modes of action of EOs against various bacterial strains and the recent advances in genomic and proteomic techniques for the elucidation of these mechanisms but also presents examples of biobased polymer resource-based EO materials and their antibacterial activities. Especially, we describe the antibacterial properties of biobased polymers, e.g. cellulose, starch, chitosan, PLA PHAs and proteins, associated with EOs (cinnamon (CEO), clove (CLEO), bergamot (BEO), ginger (GEO), lemongrass (LEO), caraway (CAEO), rosemary (REO), Eucalyptus globulus (EGEO), tea tree (TTEO), orange peel (OPEO) and apricot (Prunus armeniaca) kernel (AKEO) essential oils). Finally, we discuss the influence of EOs on the mechanical strength of bio-based materials.
Collapse
Affiliation(s)
- Christine Elian
- Institut de Chimie et des Matériaux Paris-Est (ICMPE) - UMR7182-CNRS-UPEC, Department C3M, Team BioM&M's, 2-8 rue Henri Dunant, 94320 Thiais, France. .,Université Paris-Est Créteil (UPEC), Laboratoire Eau, Environnement, Systèmes Urbains (LEESU), UMR-MA 102, 61 avenue Général de Gaulle, 94010 Créteil Cedex, France
| | - Samir Abbad Andaloussi
- Université Paris-Est Créteil (UPEC), Laboratoire Eau, Environnement, Systèmes Urbains (LEESU), UMR-MA 102, 61 avenue Général de Gaulle, 94010 Créteil Cedex, France
| | - Régis Moilleron
- Université Paris-Est Créteil (UPEC), Laboratoire Eau, Environnement, Systèmes Urbains (LEESU), UMR-MA 102, 61 avenue Général de Gaulle, 94010 Créteil Cedex, France
| | - Jean-Winoc Decousser
- Department of Bacteriology and Infection Control, University Hospital Henri Mondor, Assistance Publique - Hôpitaux de Paris, Créteil, France.,EA 7380 Dynamyc Université Paris - Est Créteil (UPEC), Ecole nationale vétérinaire d'Alfort (EnvA), Faculté de Médecine de Créteil, Créteil, 1 rue Gustave Eiffel, 94000 Créteil, France
| | - Cyrille Boyer
- Australian Center for Nanomedicine (ACN), Cluster for Advanced Macromolecular Design, School of Chemical Engineering, UNSW Sydney, Australia
| | - Davy-Louis Versace
- Institut de Chimie et des Matériaux Paris-Est (ICMPE) - UMR7182-CNRS-UPEC, Department C3M, Team BioM&M's, 2-8 rue Henri Dunant, 94320 Thiais, France.
| |
Collapse
|
11
|
Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production. Foods 2022; 11:foods11193027. [PMID: 36230103 PMCID: PMC9562219 DOI: 10.3390/foods11193027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 11/17/2022] Open
Abstract
Currently, society demands natural healthy foods with improved nutritional characteristics. Accordingly, poppies (Papaver somniferum) are a traditional crop, cultivated for food and pharmaceutical purposes, whose seeds meet consumers’ preferences, making them a promising candidate for incorporation into the formulation of novel functional foods. This work performed an overall chemical characterization of poppy seeds, cold-pressed oil, and press cake, a by-product of the oil industry. The proximate composition, fatty acids, and vitamin E profiles of the oil fraction were analysed with respect to the whole seeds and the cake. The cold-press oil extracted from the poppy seeds was also characterized. Since poppy cake is a partially defatted product, it has a lower fat content than the seeds, but higher content of the rest of its elements, namely, ash (10%), protein (26%), and fibre (38%). Regarding protein composition, the major amino acid in the cake and seeds was determined to be glutamic acid (59 and 36 mg/g, respectively). All the samples presented α- and γ-tocopherols (>21 and >25 mg/kg, respectively) and the fatty acids profile of the oil fraction was mainly composed of unsaturated fatty acids, where linoleic acid predominates (>50%). The oil’s oxidative stability was low (2.8 h), according to the predominance of unsaturated fatty acids. Thus, poppy cake may be considered as an ingredient with great potential for incorporation into products in the food industry according to its high content in protein and fibre, and the remaining fat content, where polyunsaturated fatty acids predominate.
Collapse
|
12
|
Walnut (Juglans regia L.) oil chemical composition depending on variety, locality, extraction process and storage conditions: A comprehensive review. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104534] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
13
|
Kaur G, Singh A. Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1878-1888. [PMID: 35531392 PMCID: PMC9046491 DOI: 10.1007/s13197-021-05202-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2021] [Accepted: 07/05/2021] [Indexed: 11/29/2022]
Abstract
Clove and cinnamon based nanoemulsions (NE) were prepared with different levels of soy lecithin as a surfactant employing ultrasonication treatment. Increase in surfactant levels decreased the particle size (PS), polydispersity index (PDI) and zeta potential in both the NE. Cinnamon and clove based nanoemulsions were optimized at 1.5 and 2.0% SL, respectively based on their PS and PDI value. Nanoemulsions having the highest thermo stability were further selected to coat the muffin samples. NE Coated and uncoated muffins were evaluated for changes in density, moisture content, water activity, weight loss, texture, antioxidant activity, microbial activity and sensory scores during storage. NE coating significantly increased antioxidant activity of muffins by 26.89% (Cinnamon oil NE) and 37.31% (Clove oil NE). Furthermore during storage, coating of NE maintains the texture of the muffins, reduce the weight loss, density and moisture content to a greater extent in comparison to uncoated muffins. Antioxidant activity and total plate count of clove oil NE coated muffins were significantly higher than cinnamon oil NE coated muffins and while both the NE coating also effectively facilitated in extending the shelf life up to 6 days without any quality deterioration, which facilitated their use as a functional ingredient.
Collapse
Affiliation(s)
| | - Arashdeep Singh
- Department. of Food Science and Technology, PAU, Ludhiana, Punjab India
| |
Collapse
|
14
|
Possibility of Pulsed Electric Field and Essential Oil Pre-treatment, Microwave-air Dehydration to the Quality of the Dehydrated Sesban (Sesbania sesban) Flower. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.4.55] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Non-heat ahead-treatment in advance of the main dehydration is essential to preserve the quality and ensure food safety. Pulsed electric field (PEF) utilizes a high-voltage electric field in a very short duration to inhibit microbes and enzymes while maintaining the most sensory and nutritional characteristics. For thermal sensitive components, the dehydration process should be performed at low temperatures. Freeze dehydration, vacuum dehydration required high cost for equipment, energy consumption, low quantity in long dehydration time. Microwave-air dehydration is considered as a promising alternative technical approach. Sesban (Sesbania sesban) flower contains numerous phytochemical components promoting health-benefit. However, it’s highly perishable after harvesting. Consumers enjoy the dried sesban flower as a healthy drink. This study examined the possibility of PEF ahead-treatment in microbial inhibition and enzymatic inactivation; essential oil and Microwave-air dehydration on retention of total phenolic content (TPC), vitamin C, 2,2 diphenyl-1-picrylhydrazyl of free radical scavenging (DPPH), ferric reducing antioxidant power (FRAP) of the dehydrated sesban flower. Research also monitored the microbial stability of the dehydrated sesban flower during 12 months of preservation. Results showed that PEF at pulse strength 1000 kV/cm, pulse duration 90 µs, pulse number 45 was remarkably inactivated polyphenol oxidase and peroxidase in raw material. Rosemary essential oil soaked for sesban flower before dehydration positively preserved the ascorbic acid, phenolic content and antioxidant capacity. These PEF and essential oil ahead-treatments strongly facilitated for the main Microwave-air dehydration. Among different air temperatures from 20°C to 40°C in microwave-air dehydration, the highest Vitamin C, TPC, DPPH and FRAP of the dried flower were recorded at air temperature from 20°C to 30°C with no significant difference. Meanwhile, airspeed 1.2 m/s showed the highest Vitamin C, TPC, DPPH and FRAP of the dried flower with no significant difference with airspeed 1.4 m/s and 1.6 m/s. There was no significant difference in Vitamin C, TPC, DPPH and FRAP of the dried flower by microwave power from 1.15 to 1.45W/g. Therefore, a combination of microwave and air dehydration at air temperature 25°C, airspeed 1.2 m/s, the microwave energy density of 1.45 W/g was recommended to better preserve vitamin C, TPC, DPPH, FRAP. Microbial stability of the dehydrated flower was also observed during 12 months of storage by 3 month-interval sampling. Coliform, yeast and mold criteria in dried product were stable within acceptable limits.
Collapse
|
15
|
Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives. Foods 2021; 10:foods10112734. [PMID: 34829014 PMCID: PMC8623706 DOI: 10.3390/foods10112734] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 10/29/2021] [Accepted: 11/03/2021] [Indexed: 11/17/2022] Open
Abstract
Rosemary (Rosmarinus officinalis L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked α-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils, which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains.
Collapse
|
16
|
Use of herbal essential oil and extracts as antioxidant sources in quality stabilization of extra virgin olive oil stored in different time and packages. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01195-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
17
|
Experimental and quantum chemical investigation of bio-fuels/lubricants for its oxidative stability. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.117292] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
18
|
Flieger J, Flieger W, Baj J, Maciejewski R. Antioxidants: Classification, Natural Sources, Activity/Capacity Measurements, and Usefulness for the Synthesis of Nanoparticles. MATERIALS (BASEL, SWITZERLAND) 2021; 14:4135. [PMID: 34361329 PMCID: PMC8347950 DOI: 10.3390/ma14154135] [Citation(s) in RCA: 77] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/15/2021] [Accepted: 07/23/2021] [Indexed: 02/06/2023]
Abstract
Natural extracts are the source of many antioxidant substances. They have proven useful not only as supplements preventing diseases caused by oxidative stress and food additives preventing oxidation but also as system components for the production of metallic nanoparticles by the so-called green synthesis. This is important given the drastically increased demand for nanomaterials in biomedical fields. The source of ecological technology for producing nanoparticles can be plants or microorganisms (yeast, algae, cyanobacteria, fungi, and bacteria). This review presents recently published research on the green synthesis of nanoparticles. The conditions of biosynthesis and possible mechanisms of nanoparticle formation with the participation of bacteria are presented. The potential of natural extracts for biogenic synthesis depends on the content of reducing substances. The assessment of the antioxidant activity of extracts as multicomponent mixtures is still a challenge for analytical chemistry. There is still no universal test for measuring total antioxidant capacity (TAC). There are many in vitro chemical tests that quantify the antioxidant scavenging activity of free radicals and their ability to chelate metals and that reduce free radical damage. This paper presents the classification of antioxidants and non-enzymatic methods of testing antioxidant capacity in vitro, with particular emphasis on methods based on nanoparticles. Examples of recent studies on the antioxidant activity of natural extracts obtained from different species such as plants, fungi, bacteria, algae, lichens, actinomycetes were collected, giving evaluation methods, reference antioxidants, and details on the preparation of extracts.
Collapse
Affiliation(s)
- Jolanta Flieger
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4A, 20-093 Lublin, Poland
| | - Wojciech Flieger
- Chair and Department of Anatomy, Medical University of Lublin, Jaczewskiego 4, 20-090 Lublin, Poland; (W.F.); (J.B.); (R.M.)
| | - Jacek Baj
- Chair and Department of Anatomy, Medical University of Lublin, Jaczewskiego 4, 20-090 Lublin, Poland; (W.F.); (J.B.); (R.M.)
| | - Ryszard Maciejewski
- Chair and Department of Anatomy, Medical University of Lublin, Jaczewskiego 4, 20-090 Lublin, Poland; (W.F.); (J.B.); (R.M.)
| |
Collapse
|
19
|
Vergara H, Cózar A, Rubio N. Lamb meat burgers shelf life: effect of the addition of different forms of rosemary ( Rosmarinus Officinalis L.). CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1938238] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Herminia Vergara
- Department of Science and Agroforestry Technology And Genetic, University of Castilla-La Mancha, Higher Technical School of Agricultural Engineering and Forestry, Albacete, Spain
- Regional Development Institute, Food Quality Section, University of Castilla-La Mancha, Albacete, Spain
| | - Almudena Cózar
- Department of Science and Agroforestry Technology And Genetic, University of Castilla-La Mancha, Higher Technical School of Agricultural Engineering and Forestry, Albacete, Spain
- Regional Development Institute, Food Quality Section, University of Castilla-La Mancha, Albacete, Spain
| | - Noemí Rubio
- Regional Development Institute, Food Quality Section, University of Castilla-La Mancha, Albacete, Spain
| |
Collapse
|
20
|
Vianna TC, Marinho CO, Marangoni Júnior L, Ibrahim SA, Vieira RP. Essential oils as additives in active starch-based food packaging films: A review. Int J Biol Macromol 2021; 182:1803-1819. [PMID: 34058206 DOI: 10.1016/j.ijbiomac.2021.05.170] [Citation(s) in RCA: 67] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 05/22/2021] [Accepted: 05/25/2021] [Indexed: 12/26/2022]
Abstract
The production of sustainable food packaging from renewable sources represents a prominent alternative to the use of petrochemical-based plastics. For example, starch remains one of the more closely studied replacement options due to its broad availability, low cost and significant advances in improving properties. In this context, essential oils as additives fulfil a key role in the manufacture of renewable active packaging with superior performances. In this review, a comprehensive summary of the impact of adding essential oils to the starch-based films is provided. After a brief introduction to the fundamental concepts related to starch and essential oils, details on the most recent advances in obtaining active starch-based films are presented. Subsequently, the effects of essential oils addition on the structure-property relationships (from physicochemical to antimicrobial ones) are thoroughly addressed. Finally, applications and challenges to the widespread use of essential oils are critically discussed.
Collapse
Affiliation(s)
- Thomás Corrêa Vianna
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil
| | - Carolina Oliveira Marinho
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil
| | - Luís Marangoni Júnior
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Brazil
| | - Salam Adnan Ibrahim
- Department of Family and Consumer Sciences, North Carolina A&T State University, 171 Carver Hall, Greensboro, NC 27411, United States
| | - Roniérik Pioli Vieira
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil.
| |
Collapse
|
21
|
Efficacy of rosemary (Rosmarinus officinalis L.) powder and extracts in the protection of refined and stripped hazelnut oil. RENDICONTI LINCEI. SCIENZE FISICHE E NATURALI 2021. [DOI: 10.1007/s12210-021-01002-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
22
|
Lipidic Matrixes Containing Clove Essential Oil: Biological Activity, Microstructural and Textural Studies. Molecules 2021; 26:molecules26092425. [PMID: 33921948 PMCID: PMC8122422 DOI: 10.3390/molecules26092425] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/16/2021] [Accepted: 04/16/2021] [Indexed: 12/15/2022] Open
Abstract
Clove essential oil (CEO) is known for having excellent antioxidant and antimicrobial properties, but the poor stability of its components to light and temperature compromise this activity. The aim of this study is to evaluate the textural, antioxidant, antimicrobial and microstructural properties of matrixes produced with representative natural waxes and CEO. Thus, waxy emulsifiers, such as beeswax, candelilla wax, carnauba wax, and ozokerite wax, were employed to create such matrixes. The thermal, microstructural, textural, wetting, antioxidant, antimicrobial and infrared characteristics of the matrixes were then studied. The diverse chemical composition (long-chain wax esters in carnauba wax and short-chain fatty acids and hydrocarbons in beeswax and ozokerite wax, respectively) explained the differences in wetting, texture, melting, and crystallization characteristics. Crystal forms of these matrix systems varied from grainy, oval, to needle-like shape, but keeping an orthorhombic allomorph. The alignment and reorganization of beeswax and ozokerite wax into needle-like crystals increased the matrix strength and adhesion force compared to those of carnauba and candelilla matrixes, which showed weak strength and grainy morphology. The former two waxes and their matrixes also showed the largest plasticity. These lipidic matrixes show potential use for topical applications having acceptable antioxidant and textural properties.
Collapse
|
23
|
Xu N, Wu X, Zhu Y, Miao J, Gao Y, Cheng C, Peng S, Zou L, Julian McClements D, Liu W. Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration. Food Chem 2021; 355:129508. [PMID: 33773457 DOI: 10.1016/j.foodchem.2021.129508] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 02/27/2021] [Accepted: 02/28/2021] [Indexed: 01/30/2023]
Abstract
The effects of sweet orange essential oil (SOEO) concentration (0-12.5% of oil phase) on the physical stability, oxidative stability, and interfacial composition of algal oil-in-water emulsions containing sodium caseinate-coated oil droplets was examined. SOEO addition had no influence on the microstructure and physical stability of the algal oil emulsions. The addition of SOEO enhanced the oxidation stability of algal oil emulsion. As an example, the values of algal oil emulsions with 0 and 10% SOEO were 198 and 100 mmol/kg algal oil after 16 days of accelerated oxidation, respectively. The absorbed protein level was higher in the algal oil emulsion containing 10% SOEO (70%) than in 0% SOEO (57%). This result suggested that the presence of SOEO enhanced the interfacial thickness, possibly by interacting with the casein molecules. A thicker protein layer may have helped to retard the oxidation of the omega-3 oils inside lipid droplets.
Collapse
Affiliation(s)
- Na Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Xiaolin Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Yuqing Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Jinyu Miao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Yi Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Ce Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Shengfeng Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; School of Life Sciences, Nanchang University, Nanchang 330031, Jiangxi, China.
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| |
Collapse
|
24
|
Razavi R, Maghsoudlou Y, Aalami M, Ghorbani M. Impact of carboxymethyl cellulose coating enriched with
Thymus vulgaris
L. extract on physicochemical, microbial, and sensorial properties of fresh hazelnut (
Corylus avellana
L.) during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15313] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Razie Razavi
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran
| | - Yahya Maghsoudlou
- Faculty of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mehran Aalami
- Faculty of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mohammad Ghorbani
- Faculty of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| |
Collapse
|
25
|
Khodaei N, Nguyen MM, Mdimagh A, Bayen S, Karboune S. Compositional diversity and antioxidant properties of essential oils: Predictive models. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110684] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
26
|
Nehme R, Andrés S, Pereira RB, Ben Jemaa M, Bouhallab S, Ceciliani F, López S, Rahali FZ, Ksouri R, Pereira DM, Abdennebi-Najar L. Essential Oils in Livestock: From Health to Food Quality. Antioxidants (Basel) 2021; 10:330. [PMID: 33672283 PMCID: PMC7926721 DOI: 10.3390/antiox10020330] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 02/18/2021] [Accepted: 02/20/2021] [Indexed: 12/22/2022] Open
Abstract
Using plant essential oils (EOs) contributes to the growing number of natural plants' applications in livestock. Scientific data supporting the efficacy of EOs as anti-inflammatory, antibacterial and antioxidant molecules accumulates over time; however, the cumulative evidence is not always sufficient. EOs antioxidant properties have been investigated mainly from human perspectives. Still, so far, our review is the first to combine the beneficial supporting properties of EOs in a One Health approach and as an animal product quality enhancer, opening new possibilities for their utilization in the livestock and nutrition sectors. We aim to compile the currently available data on the main anti-inflammatory effects of EOs, whether encapsulated or not, with a focus on mammary gland inflammation. We will also review the EOs' antioxidant activities when given in the diet or as a food preservative to counteract oxidative stress. We emphasize EOs' in vitro and in vivo ruminal microbiota and mechanisms of action to promote animal health and performance. Given the concept of DOHaD (Developmental Origin of Health and Diseases), supplementing animals with EOs in early life opens new perspectives in the nutrition sector. However, effective evaluation of the significant safety components is required before extending their use to livestock and veterinary medicine.
Collapse
Affiliation(s)
- Ralph Nehme
- Quality and Health Department, IDELE Institute, 149 rue de Bercy, 75595 Paris CEDEX 12, France;
- INRAE, Institut Agro, STLO, F-35042 Rennes, France;
| | - Sonia Andrés
- Instituto de Ganadería de Montaña (CSIC-Universidad de León, Finca Marzanas s/n, 24346 Grulleros, Spain; (S.A.); (S.L.)
| | - Renato B. Pereira
- REQUIMTE/LAQV Laboratory of Pharmacognosy, Department of Chemistry Faculty of Pharmacy, University of Porto R Jorge Viterbo Ferreir 228, 4050-313 Porto, Portugal; (R.B.P.); (D.M.P.)
| | - Meriem Ben Jemaa
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, Hammam-Lif BP 901 2050, Tunisia; (M.B.J.); (F.Z.R.); (R.K.)
| | | | - Fabrizio Ceciliani
- Department of Veterinary Medicine Università degli Studi di Milano, 20122 Milano, Italy;
| | - Secundino López
- Instituto de Ganadería de Montaña (CSIC-Universidad de León, Finca Marzanas s/n, 24346 Grulleros, Spain; (S.A.); (S.L.)
- Departamento de Producción Animal, Universidad de León, 24007 León, Spain
| | - Fatma Zohra Rahali
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, Hammam-Lif BP 901 2050, Tunisia; (M.B.J.); (F.Z.R.); (R.K.)
| | - Riadh Ksouri
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, Hammam-Lif BP 901 2050, Tunisia; (M.B.J.); (F.Z.R.); (R.K.)
| | - David M. Pereira
- REQUIMTE/LAQV Laboratory of Pharmacognosy, Department of Chemistry Faculty of Pharmacy, University of Porto R Jorge Viterbo Ferreir 228, 4050-313 Porto, Portugal; (R.B.P.); (D.M.P.)
| | - Latifa Abdennebi-Najar
- Quality and Health Department, IDELE Institute, 149 rue de Bercy, 75595 Paris CEDEX 12, France;
- Centre de Recherche Saint-Antoine (CRSA), Sorbonne University, INSERM UMR_S_938, 75020 Paris, France
| |
Collapse
|
27
|
Hosseini M, Jamshidi A, Raeisi M, Azizzadeh M. Effect of sodium alginate coating containing clove (
Syzygium Aromaticum
) and lemon verbena (
Aloysia Citriodora
) essential oils and different packaging treatments on shelf life extension of refrigerated chicken breast. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14946] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Mahzad Hosseini
- Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
| | - Abdollah Jamshidi
- Department of Food Hygiene and Aquaculture Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
| | - Mojtaba Raeisi
- Department of Nutrition Faculty of Health Golestan University of Medical Sciences Gorgan Iran
| | - Mohammad Azizzadeh
- Department of Clinical Sciences Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
| |
Collapse
|
28
|
Purkait S, Bhattacharya A, Bag A, Chattopadhyay RR. TLC bioautography-guided isolation of essential oil components of cinnamon and clove and assessment of their antimicrobial and antioxidant potential in combination. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:1131-1140. [PMID: 32833171 DOI: 10.1007/s11356-020-10559-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Accepted: 08/17/2020] [Indexed: 06/11/2023]
Abstract
This study aimed to evaluate possible synergistic interactions on antimicrobial and antioxidant efficacy of clove and cinnamon oil components in combination and characterization of compounds responsible for synergistic interactions using TLC bioautography followed by checkerboard titration, isobologram analysis, and spectrometric characterization. Among the combinations tested, cinnamaldehyde from cinnamon oil and eugenol from clove oil in combination showed a synergistic antimicrobial interaction against foodborne microbes Listeria monocytogenes (fractional inhibitory concentration index (FICI): 0.31), Salmonella typhimurium (FICI: 0.41), and Aspergillus niger (FICI: 0.48), and synergistic antioxidant efficacy (combination index: 0.78) in in vitro model. Cinnamaldehyde/eugenol blend did not show any cytotoxic effect (IC50 > 1000 μg/ml) in human normal keratinocyte cell line. The results provide evidence that the cinnamaldehyde/eugenol blend may help in designing a more potent novel natural antimicrobial and antioxidant agent in food and pharmaceutical industries.
Collapse
Affiliation(s)
- Shilpa Purkait
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203, Barrackpore Trunk Road, Kolkata, 700 108, India.
| | - Abhishek Bhattacharya
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203, Barrackpore Trunk Road, Kolkata, 700 108, India
| | - Anwesa Bag
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203, Barrackpore Trunk Road, Kolkata, 700 108, India
| | - Rabi Ranjan Chattopadhyay
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203, Barrackpore Trunk Road, Kolkata, 700 108, India
| |
Collapse
|
29
|
Román-Aguirre M, Leyva-Porras C, Cruz-Alcantar P, Aguilar-Elguézabal A, Saavedra-Leos MZ. Comparison of Polysaccharides as Coatings for Quercetin-Loaded Liposomes (QLL) and Their Effect as Antioxidants on Radical Scavenging Activity. Polymers (Basel) 2020; 12:polym12122793. [PMID: 33255914 PMCID: PMC7760579 DOI: 10.3390/polym12122793] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 11/19/2020] [Accepted: 11/23/2020] [Indexed: 12/18/2022] Open
Abstract
Liposomes are microstructures containing lipid and aqueous phases employed in the encapsulation and delivery of bioactive agents. Quercetin-loaded liposomes (QLLs) were coated with three different polysaccharides and then tested as radical scavengers. Lactose (LCQLL), chitosan (CCQLL), and inulin (ICQLL) were employed as coating materials. Particle size determined by light scattering, showed primary size of 200 nm for all samples, while a secondary particle size of 600 nm was observed for CCQLL. Scanning electron microscopy (SEM) evidenced particle aggregation with the addition of the polysaccharide coating. Transmission electron microscopy (TEM) revealed the layered microstructure of liposomes composed of at least two layers, and primary particle size below 100 nm. QLL showed higher antioxidant activity than the coated liposomes. This behavior was attributed to the chemical interaction between quercetin and the corresponding coating polysaccharide in the layered structure, which traps the quercetin and keeps it unavailable for radical scavenging. From the three polysaccharides, lactose showed a better performance as coating material in the antioxidant activity, which suggested that the smaller size of the disaccharide molecule resulted in a faster releasing of the quercetin in the solution. Thus, LCQLL is an advantageous way to deliver quercetin for antioxidant purposes, where the low stability in delivered media of quercetin loaded liposomes is commonly compromised.
Collapse
Affiliation(s)
- Manuel Román-Aguirre
- Doctorado Institucional en Ingeniería y Ciencia de los Materiales, Universidad Autónoma de San Luis Potosí, San Luis Potosí 78210, Mexico;
| | - César Leyva-Porras
- Laboratorio Nacional de Nanotecnología (NanoTech), Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Chihuahua 31136, Mexico;
| | - Pedro Cruz-Alcantar
- Coordinación Académica Región Altiplano (COARA), Universidad Autónoma de San Luis Potosí, Matehuala 78700, Mexico;
| | - Alfredo Aguilar-Elguézabal
- Departamento de Ingeniería y Química de Materiales, Centro de Investigación en Materiales Avanzados, S.C. (CIMAV), Chihuahua 31136, Mexico;
| | - María Zenaida Saavedra-Leos
- Coordinación Académica Región Altiplano (COARA), Universidad Autónoma de San Luis Potosí, Matehuala 78700, Mexico;
- Correspondence: ; Tel.: +52-(488)-1250150
| |
Collapse
|
30
|
Hu Q, Li X, Chen F, Wan R, Yu C, Li J, McClements DJ, Deng Z. Microencapsulation of an essential oil (cinnamon oil) by spray drying: Effects of wall materials and storage conditions on microcapsule properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14805] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Qirui Hu
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| | - Xia Li
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| | - Fang Chen
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
- School of Public Health Nanchang University Nanchang Jiangxi China
| | - Renkou Wan
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| | - Cheng‐Wei Yu
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| | - Jing Li
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| | | | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| |
Collapse
|
31
|
Sun H, Li S, Chen S, Wang C, Liu D, Li X. Antibacterial and antioxidant activities of sodium starch octenylsuccinate-based Pickering emulsion films incorporated with cinnamon essential oil. Int J Biol Macromol 2020; 159:696-703. [DOI: 10.1016/j.ijbiomac.2020.05.118] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 04/27/2020] [Accepted: 05/15/2020] [Indexed: 11/28/2022]
|
32
|
Comparison of the Chemical Composition and Antioxidant Activity of Essential Oils from the Leaves and Flowers of Sambucus nigra. Pharm Chem J 2020. [DOI: 10.1007/s11094-020-02228-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
33
|
Purkait S, Bhattacharya A, Bag A, Chattopadhyay RR. Synergistic antibacterial, antifungal and antioxidant efficacy of cinnamon and clove essential oils in combination. Arch Microbiol 2020; 202:1439-1448. [PMID: 32185411 DOI: 10.1007/s00203-020-01858-3] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/25/2020] [Accepted: 03/04/2020] [Indexed: 12/01/2022]
Abstract
The present investigation aimed to evaluate antibacterial, antifungal and antioxidant efficacy of essential oils of three commonly used spices (black pepper, cinnamon and clove) in combination along with chemical characterization and toxicity evaluation. Among the possible combinations tested, cinnamon/clove oil combination showed synergistic antibacterial activity against foodborne bacteria Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium and Pseudomonas aeruginosa and synergistic antifungal activity against Aspergillus niger as well as synergistic antioxidant potential in DPPH radical scavenging model system. GC-HRMS analysis revealed that out of thirteen identified components from clove oil, eugenol was found to be the main constituent of the oil; whereas out of twenty one identified constituents from cinnamon oil, the main component was cinnamaldehyde. Cinnamon/clove oil combination did not show any cytotoxic potential at recommended dosage level (IC50 > 2000 µg/ml). The results provide evidence that cinnamon/clove oil combination might indeed be used as a potential source of safe and effective novel natural antibacterial, antifungal and antioxidant blend in the food and pharmaceutical industries. To the best of our knowledge, this is the first time a combination of essential oils has been tested as natural preservatives to prevent both microbial proliferation and oxidative deterioration at sufficiently low concentrations.
Collapse
Affiliation(s)
- S Purkait
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203, Barrackpore Trunk Road, Kolkata, 700 108, India.
| | - A Bhattacharya
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203, Barrackpore Trunk Road, Kolkata, 700 108, India
| | - A Bag
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203, Barrackpore Trunk Road, Kolkata, 700 108, India
| | - R R Chattopadhyay
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203, Barrackpore Trunk Road, Kolkata, 700 108, India
| |
Collapse
|
34
|
Feng T, Hu Z, Song S, Yao L, Sun M, Zhu X, Lu J. The antioxidant and tyrosinase inhibition properties of essential oil from the peel of Chinese Torreya grandis Fort. RSC Adv 2019; 9:42360-42366. [PMID: 35542866 PMCID: PMC9082341 DOI: 10.1039/c9ra06664k] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Accepted: 12/09/2019] [Indexed: 11/21/2022] Open
Abstract
The antioxidant and tyrosinase inhibition properties of essential oil from the peel of Chinese Torreya grandis Fort. (CTGF oil) were investigated. The antioxidant properties of CTGF oil were evaluated via 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging tests, and it showed an IC50 value of 0.88 ± 0.06 μg mL-1 compared to V C with a value of 1.0 ± 0.1 μg mL-1 and BHT with a value of 2.9 ± 0.1 μg mL-1. CTGF oil had relatively significant DPPH scavenging activity (p < 0.05), which could be compared to other natural oils as follows: cassia oil (92.4%) > peppermint oil (89.1%) > clove leaf oil (87.7%) > nutmeg oil (80.1%) > CTGF oil (42.6%) > lemon oil (25.5%). Furthermore, changes in the peroxide values of different treatment groups during storage for 60 days were estimated. CTGF oil displayed better antioxidant activity than lemon oil, with activity similar to that of BHT for the reduction of the peroxide value. Moreover, CTGF oil effectively inhibited the oxidation of 3,4-dihydroxy-l-phenylalanine (l-DOPA) through tyrosinase (P < 0.05). The essential oil obtained after hydrodistillation from the peel of Chinese Torreya grandis Fort. could be potentially utilized as a good new alternative source of natural antioxidants for the food and cosmetics industries.
Collapse
Affiliation(s)
- Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology Shanghai 201418 China
| | - Zhongshan Hu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology Shanghai 201418 China
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology Shanghai 201418 China
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology Shanghai 201418 China
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology Shanghai 201418 China
| | - Xiao Zhu
- Research Computing, Information Technology at Purdue (ITaP), Department of Agricultural and Biological Engineering, Purdue University West Lafayette IN 47907 USA
| | - Jun Lu
- Faculty of Health and Environmental Sciences, Auckland University of Technology New Zealand
| |
Collapse
|
35
|
de Meneses AC, Marques EBP, Leimann FV, Gonçalves OH, Ineu RP, de Araújo PHH, de Oliveira D, Sayer C. Encapsulation of clove oil in nanostructured lipid carriers from natural waxes: Preparation, characterization and in vitro evaluation of the cholinesterase enzymes. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.123879] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
36
|
Lourenço SC, Moldão-Martins M, Alves VD. Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications. Molecules 2019; 24:E4132. [PMID: 31731614 PMCID: PMC6891691 DOI: 10.3390/molecules24224132] [Citation(s) in RCA: 350] [Impact Index Per Article: 70.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 11/11/2019] [Accepted: 11/12/2019] [Indexed: 02/07/2023] Open
Abstract
In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.
Collapse
Affiliation(s)
| | | | - Vítor D. Alves
- LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (S.C.L.); (M.M.-M.)
| |
Collapse
|
37
|
Huang L, Ding B, Zhang H, Kong B, Xiong YL. Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4739-4747. [PMID: 30924943 DOI: 10.1002/jsfa.9716] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 03/23/2019] [Accepted: 03/25/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Oxidation is a major reason for nutritional and quality loss of dumplings during frozen storage. The addition of spice extracts in frozen dumplings may limit and inhibit oxidative impairments. In this study, the antioxidant effects of clove extract (CE) and rosemary extract (RE) and their influence on sensory and quality attributes of the meat-based filler in frozen pork dumplings stored at -18 °C were investigated. RESULTS CE and RE significantly suppressed lipid and protein oxidation in terms of thiobarbituric acid-reactive substances and protein carbonyls (P < 0.05) formation. During frozen storage up to 180 days, the dumpling samples with antioxidants had a significantly higher breaking strength and lower cooking loss (P < 0.05) compared with the control, and the effect of RE was stronger than that of CE. Sodium dodecylsulfate polyacrylamide gel electrophoresis showed that samples with antioxidants had reduced protein crosslinking, hence less aggregation. Differential scanning calorimetry analysis proved that the dumplings with antioxidants during storage had a higher thermal stability than those of the control. Based on dynamic rheological testing, the addition of RE to dumpling fillers was more effective in enhancing the gelling capacity of myofibrillar protein compared to the control. Sensory panel results confirmed significant positive effects of both spice extracts on oxidative stability (reduced rancidity) and palatability (texture and juiciness) of dumplings. CONCLUSION The addition of phenolic-rich CE and RE in dumpling processing is an excellent approach for the inhibition of sensory and quality deterioration associated with oxidation during frozen storage. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Li Huang
- College of Biological and Environmental Engineering, Binzhou University, Binzhou, China
| | - Bo Ding
- College of Biological and Environmental Engineering, Binzhou University, Binzhou, China
| | - Huan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, USA
| |
Collapse
|
38
|
Valizadeh S, Naseri M, Babaei S, Hosseini SMH, Imani A. Development of bioactive composite films from chitosan and carboxymethyl cellulose using glutaraldehyde, cinnamon essential oil and oleic acid. Int J Biol Macromol 2019; 134:604-612. [DOI: 10.1016/j.ijbiomac.2019.05.071] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 05/02/2019] [Accepted: 05/11/2019] [Indexed: 10/26/2022]
|
39
|
Prates LHF, Faroni LRD, Heleno FF, de Queiroz MELR, de Sousa AH, Silva MVDA. Eugenol diffusion coefficient and its potential to control Sitophilus zeamais in rice. Sci Rep 2019; 9:11161. [PMID: 31371762 PMCID: PMC6671970 DOI: 10.1038/s41598-019-47562-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Accepted: 07/17/2019] [Indexed: 12/22/2022] Open
Abstract
Given the insecticidal potential of eugenol as a fumigant, this work aimed to determine the diffusion coefficient of eugenol emanating from a pure standard solution (99%), as well as from clove essential oil (Eugenia caryophillata Thunb. (Myrtaceae)) through rice grain; to chemically analyse the volatile composition of commercially available eugenol and clove essential oil; and to evaluate the mortality of Sitophilus zeamais Motschulsky (Coleoptera: curculionidae) after exposure to eugenol inside a test chamber filled with rice. The solid phase microextraction method of extracting and quantifying eugenol by gas chromatography presented a good analytical response for the quantification of the analyte. There was no significant difference between the diffusion coefficient of eugenol diffusing from pure eugenol or from clove essential oil. The diffusion coefficient of eugenol through rice with the conditions herein adopted is 1.09 × 10-3 cm2 s-1. The characterization of clove essential oil confirmed the presence of eugenol as its major component (74.25%). A difference was observed in the composition of the distinct phases evaluated. The exposure of adult S. zeamais to diffused eugenol from pure eugenol over seven days resulted in significantly higher mortality rates (~37%) than eugenol diffused from clove essential oil (~11%). No differences in mortality rates were observed in individuals placed at different positions inside the test chamber during eugenol fumigation.
Collapse
Affiliation(s)
| | - Lêda Rita D'Antonino Faroni
- Departamento de Engenharia Agrícola, Universidade Federal de Viçosa, Viçosa, 36570900, Minas Gerais, Brazil.
| | | | | | - Adalberto Hipólito de Sousa
- Departamento de Engenharia Agrícola, Universidade Federal de Viçosa, Viçosa, 36570900, Minas Gerais, Brazil
- Centro de Ciências Biológicas e da Natureza, Universidade Federal de Acre, Rio Branco, 69920900, Acre, Brazil
| | | |
Collapse
|
40
|
Meneses AC, Sayer C, Puton BMS, Cansian RL, Araújo PHH, Oliveira D. Production of clove oil nanoemulsion with rapid and enhanced antimicrobial activity against gram‐positive and gram‐negative bacteria. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13209] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Alessandra C. Meneses
- Department of Chemical Engineering and Food EngineeringFederal University of Santa Catarina Florianópolis Brazil
| | - Claudia Sayer
- Department of Chemical Engineering and Food EngineeringFederal University of Santa Catarina Florianópolis Brazil
| | - Bruna M. S. Puton
- Department of Food EngineeringUniversidade Regional Integrada do Alto Uruguai e das Missões Erechim Brazil
| | - Rogério L. Cansian
- Department of Food EngineeringUniversidade Regional Integrada do Alto Uruguai e das Missões Erechim Brazil
| | - Pedro H. H. Araújo
- Department of Chemical Engineering and Food EngineeringFederal University of Santa Catarina Florianópolis Brazil
| | - Débora Oliveira
- Department of Chemical Engineering and Food EngineeringFederal University of Santa Catarina Florianópolis Brazil
| |
Collapse
|
41
|
Melito S, Petretto GL, Chahine S, Pintore G, Chessa M. Seasonal Variation of Essential Oil in Rosmarinus officinalis Leaves in Sardinia. Nat Prod Commun 2019. [DOI: 10.1177/1934578x19864005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Rosmarinus officinalis L. is an aromatic plant belonging to the Lamiaceae family widely distributed in the Mediterranean area. The interest on this species is related to the multiple uses of the plant as a food ingredient, in the pharmaceutical and cosmetic industries. The chemical composition of essential oil (EO) from 5 accessions of R. officinalis L., collected monthly through a full year in Sardinia, has been studied by gas chromatography (GC) and GC-mass spectrometry technique. The EO ranged from 0.29% to 0.89%. The qualitative determinations revealed the presence of 27 compounds belonging to 6 chemical groups (hydrocarbon monoterpene, alcohols, aldehydes, ketones, esters, hydrocarbon sesquiterpene). Overall the GC-flame ionization detector analysis showed the presence of 7 major compounds: α-pinene (26%-28%), camphene (5%-8%), 1,8-cineole (15%-25%), borneol (5%-11%), camphor (3%-12%), verbenone (6%-15%), and bornyl acetate (4%-7%). Chromatographic data were also subjected to a chemometric approach that evidenced discrimination of the samples according to the site of collection.
Collapse
Affiliation(s)
- Sara Melito
- Department of Agriculture Science, University of Sassari, Italy
| | | | - Sarah Chahine
- Department of Agriculture Science, University of Sassari, Italy
| | - Giorgio Pintore
- Department of Chemistry and Pharmacy, University of Sassari, Italy
| | - Mario Chessa
- Department of Chemistry and Pharmacy, University of Sassari, Italy
| |
Collapse
|
42
|
Pistelli L, Giovanelli S, D'Angiolillo F, Karkleva K, Leonardi M, Ambryszewska K, Cervelli C, Pistelli L. Antioxidant Activity of Several Essential Oils from Different Rosmarinus officinalis Cultivars Grown in Sanremo (Italy). Nat Prod Commun 2018. [DOI: 10.1177/1934578x1801300917] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
The evaluation of the essential oil (EO) profile of several cultivars of Rosmarinus officinalis, usually not used for food, and the assessment of their antioxidant activity as potential sources of natural antioxidants were studied in this work. Five different cultivars of Rosmarinus officinalis: R. officinalis ‘Alba'; R. officinalis ‘Blue Rain'; R. officinalis ‘Corsican Blue'; R. officinalis ‘Israeli'; R. officinalis ‘Majorca Pink’ and one hybrid of rosemary, Rosmarinus x lavandulaceus Noë, cultivated at CREA Sanremo (Italy), were hydrodistilled separately and the obtained EOs were analysed by GC-MS. Monoterpenes predominated in all the EO profiles but oxygenated monoterpenes were the most abundant constituents in R. officinalis ‘Blue Rain’, R. officinalis ‘Corsican Blue’, R. officinalis ‘Israeli’ and R. officinalis ‘Majorca Pink’. R. x lavandulaceus Noë and R. officinalis ‘Alba’ showed percentages of monoterpene hydrocarbons and oxygenated monoterpenes very similar. α-pinene, camphene, 1,8-cineole, camphor, borneol, verbenone, isobornyl acetate and β-caryophyllene were the main constituents present in all the plant cultivars, even though in different percentages. Myrcene predominate in R. officinalis ‘Alba’ (30.3 %), 1,8 cineol in R. officinalis ‘Blue Rain’ and R. officinalis ‘Israeli’ (21.9% and 26.4%, respectively), while camphor was the main constituent in R. officinalis ‘Majorca Pink’ (42.5%) and in R. x lavandulaceus (24.2%). R. officinalis ‘Corsican Blue’ showed similar amount of the three main components, verbenone, camphor and isobornyl acetate (18.5% >18.2% >15.4%, respectively). All the EOs were also tested for their antioxidant activity using the ferric reducing antioxidant power (FRAP) method and the stable radical DPPH. R. x lavandulaceus Noë showed the highest antioxidant activity, two folds more than that observed in R. officinalis ‘Israeli’.
Collapse
Affiliation(s)
- Laura Pistelli
- Dipartimento di Scienze Agrarie, Alimentari ed agro-ambientali, University of Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca Nutrafood “Nutraceutica e Alimentazione per la Salute”, University of Pisa
| | | | - Francesca D'Angiolillo
- Dipartimento di Scienze Agrarie, Alimentari ed agro-ambientali, University of Pisa, Pisa, Italy
| | | | | | | | - Claudio Cervelli
- CREA - Centro di Ricerca Orticoltura e Florovivaismo, Sanremo (Imperia) – Italy
| | - Luisa Pistelli
- Centro Interdipartimentale di Ricerca Nutrafood “Nutraceutica e Alimentazione per la Salute”, University of Pisa
- Dipartimento di Farmacia, University of Pisa, Pisa, Italy
| |
Collapse
|
43
|
Ma S, Zhao Z, Liu P. Optimization of preparation process of β-cyclodextrin inclusion compound of clove essential oil and evaluation of heat stability and antioxidant activities in vitro. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9820-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
44
|
Zhang H, He P, Li X, Kang H. Antioxidant effect of essential oils on RTC pork chops and its evaluation by Raman spectroscopy. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13605] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Huiyun Zhang
- Food and Bioengineering Department; Henan University of Science and Technology; Henan, Luoyang 471003 China
| | - Peng He
- Food and Bioengineering Department; Henan University of Science and Technology; Henan, Luoyang 471003 China
| | - Xinling Li
- Food and Bioengineering Department; Henan University of Science and Technology; Henan, Luoyang 471003 China
| | - Huaibin Kang
- Food and Bioengineering Department; Henan University of Science and Technology; Henan, Luoyang 471003 China
| |
Collapse
|
45
|
Esmaeili M, Goli SAH, Shirvani A, Shakerardakani A. Improving Storage Stability of Pistachio Oil Packaged in Different Containers by Using Rosemary (Rosmarinus officinalis
L.) and Peppermint (Mentha piperita
) Essential Oils. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700432] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Moein Esmaeili
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Isfahan 84156 83111 Iran
| | - Sayed A. H. Goli
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Isfahan 84156 83111 Iran
| | - Atefe Shirvani
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Isfahan 84156 83111 Iran
| | - Ahmad Shakerardakani
- Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research; Education and Extension Organization (AREEO); Rafsanjan Iran
| |
Collapse
|
46
|
Muhammad DRA, Dewettinck K. Cinnamon and its derivatives as potential ingredient in functional food—A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1369102] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Dimas Rahadian Aji Muhammad
- Laboratory of Food Technology and Engineering, Faculty of Bioscience-Engineering, Ghent University, Gent, Belgium
- Department of Food Science and Technology, Sebelas Maret University, Surakarta, Indonesia
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering, Faculty of Bioscience-Engineering, Ghent University, Gent, Belgium
| |
Collapse
|
47
|
Maden B, Yalçın S. The Effect of Storage on Some Properties of 3 Different Ground Poppy Seed Fats. INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2017. [DOI: 10.21448/ijsm.373463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
|
48
|
Bajalan I, Rouzbahani R, Ghasemi Pirbalouti A, Maggi F. Quali-quantitative variation of essential oil from Iranian rosemary (Rosmarinus officinalis L.) accessions according to environmental factors. JOURNAL OF ESSENTIAL OIL RESEARCH 2017. [DOI: 10.1080/10412905.2017.1380542] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Iman Bajalan
- Young Researchers and Elite Club, Borujerd Branch, Islamic Azad University, Borujerd, Iran
| | - Razieh Rouzbahani
- Young Researchers and Elite Club, Borujerd Branch, Islamic Azad University, Borujerd, Iran
| | - Abdollah Ghasemi Pirbalouti
- Medicinal Plants Department, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
- Medicinal Plants Program, College of Natural Sciences, Massachusetts University, Amherst, MA, USA
| | - Filippo Maggi
- School of Pharmacy, University of Camerino, Camerino, Italy
| |
Collapse
|
49
|
Ribeiro-Santos R, Sanches-Silva A, Motta JFG, Andrade M, Neves IDA, Teófilo RF, Carvalho MGD, Melo NRD. Combined use of essential oils applied to protein base active food packaging: Study in vitro and in a food simulant. Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.03.055] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
50
|
Xu JG, Liu T, Hu QP, Cao XM. Chemical Composition, Antibacterial Properties and Mechanism of Action of Essential Oil from Clove Buds against Staphylococcus aureus. Molecules 2016; 21:molecules21091194. [PMID: 27617990 PMCID: PMC6274078 DOI: 10.3390/molecules21091194] [Citation(s) in RCA: 120] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Revised: 08/30/2016] [Accepted: 09/05/2016] [Indexed: 11/16/2022] Open
Abstract
The essential oil of clove has a wide range of pharmacological and biological activities and is widely used in the medicine, fragrance and flavoring industries. In this work, 22 components of the essential oil obtained from clove buds were identified. Eugenol was the major component (76.23%). The essential oil exhibited strong antibacterial activity against Staphylococcus aureus ATCC 25923 with a minimum inhibitory concentration (MIC) of 0.625 mg/mL, and the antibacterial effects depended on its concentration and action time. Kill-time assays also confirmed the essential oil had a significant effect on the growth rate of surviving S. aureus. We hypothesized that the essential oil may interact with the cell wall and membrane first. On the one hand it destroys cell wall and membranes, next causing the losses of vital intracellular materials, which finally result in the bacterial death. Besides, essential oil penetrates to the cytoplasmic membrane or enters inside the cell after destruction of cell structure, and then inhibits the normal synthesis of DNA and proteins that are required for bacterial growth. These results suggested that the effects of the clove essential oil on the growth inhibition of S. aureus may be at the molecular level rather than only physical damage.
Collapse
Affiliation(s)
- Jian-Guo Xu
- College of Food Sciences, Shanxi Normal University, Linfen 041004, China.
- College of Life Sciences, Shanxi Normal University, Linfen 041004, China.
| | - Ting Liu
- College of Life Sciences, Shanxi Normal University, Linfen 041004, China.
| | - Qing-Ping Hu
- College of Life Sciences, Shanxi Normal University, Linfen 041004, China.
| | - Xin-Ming Cao
- College of Food Sciences, Shanxi Normal University, Linfen 041004, China.
| |
Collapse
|