1
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Goli SAH, Keramat S, Soleimanian-Zad S, Ghasemi Baghabrishami R. Antioxidant and antimicrobial efficacy of microencapsulated mustard essential oil against Escherichia coli and Salmonella Enteritidis in mayonnaise. Int J Food Microbiol 2024; 410:110484. [PMID: 37977079 DOI: 10.1016/j.ijfoodmicro.2023.110484] [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: 07/25/2023] [Revised: 11/01/2023] [Accepted: 11/08/2023] [Indexed: 11/19/2023]
Abstract
The aim of this study was to investigate the effect of pure and encapsulated mustard essential oil (MEO) on the shelf life of mayonnaise and its ability to be an alternative for synthetic preservatives. Determination of the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) indicated higher sensitivity of Escherichia coli O157:H7 (E. coli O157:H7) (MIC: 512 ppm, MBC: 1024 ppm) than Salmonella Enteritidis (S. enteritidis) (MIC: 1024 ppm, MBC: 2048 ppm) to MEO. Mayonnaise samples, were subsequently prepared according to the determined MIC and MBC of MEO for microbial analysis and physicochemical analysis. The antimicrobial activity of MEO in mayonnaise over 40-day storage indicated that the application of free and encapsulated MEO could inhibit the growth of target bacteria. In addition, the oxidative stability of mayonnaise samples exhibited decreasing trends over the storage time. At the end of the storage, the control sample without any preservatives revealed the highest peroxide value (3.59 meq O2 /kg of oil) whereas the sample containing 4096 ppm encapsulated MEO (2 meq O2/kg of oil) exhibited better oxidative stability, following t-butyl-hydroxyquinone (TBHQ) (1.84 meq O2 /kg of oil) as commercial antioxidant. Interestingly, the application of 2048 and 4096 ppm encapsulated essential oil had no undesirable effect on overall acceptance of mayonnaise, while the application of pure MEO at the same concentrations negatively affected the color, odor, taste and overall acceptability.
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Affiliation(s)
- Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran.
| | - Sara Keramat
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran
| | - Sabihe Soleimanian-Zad
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran
| | - Reyhaneh Ghasemi Baghabrishami
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran
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2
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Hassan E, Obaidoon Y, Mostafiz MM, Senior L. Effect of Plant Essential Oil Formulations on Bemisia tabaci MEAM1 (Gennadius) and Its Parasitoid Eretmocerus hayati (Zolnerowich and Rose). PLANTS (BASEL, SWITZERLAND) 2023; 12:4137. [PMID: 38140464 PMCID: PMC10747523 DOI: 10.3390/plants12244137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 11/14/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023]
Abstract
Silverleaf whitefly (SLW), Bemisia tabaci (Gennadius) (Hemiptera: Aleyrodidae), consists of genetically diverse species known to cause significant destruction in many crops around the world. Nowadays, synthetic insecticides are a key component in the management of this pest. However, they also come with disadvantages, such as environmental pollution, pest resistance and recurrence, and toxicity to pollinators and natural enemies. Essential oils from aromatic plants and biocontrol agents may provide a new and safe alternative to synthetic chemicals. In this study, we assessed the lethal impact of three new plant essential oil formulations (referred to as F1, F2, and F3) against the developmental stages of B. tabaci and its parasitoid Eretmocerus hayati (Zolnerowich and Rose) (Hymenoptera: Aphelinidae). The tested formulations consisted of combinations of mustard oil and different surfactants. The formulations were effective against the eggs and nymphal stages of B. tabaci. At the highest concentration assessed (1.23%), F1 was the most effective formulation against the eggs, resulting in 85% mortality, whereas F2 was most effective against the nymphs (92.5% and 88.3% mortality for the young and old nymphs, respectively). However, adult mortality rates were below 40% for all the tested formulations. The range of median lethal concentration (LC50) values was between 0.65 and 1.05% for B. tabaci. The side effects of the three formulations were assessed against E. hayati, treated as parasitized nymphs of B. tabaci. At the highest tested concentration (1.23%), F2 and F3 resulted in 80% and 70% mortality of the parasitoids, respectively (classified as moderately or slightly harmful according to the IOBC), whereas F1 resulted in 17.5% mortality. As F1 was effective against SLW with minimal effects on the parasitoid, it is the most suitable formulation of those tested for use in an integrated pest management (IPM) program targeting the younger life stages of B. tabaci.
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Affiliation(s)
- Errol Hassan
- School of Agriculture and Food Sciences, University of Queensland, St. Lucia, QLD 4343, Australia (Y.O.)
| | - Yasir Obaidoon
- School of Agriculture and Food Sciences, University of Queensland, St. Lucia, QLD 4343, Australia (Y.O.)
| | - Md Munir Mostafiz
- Agricultural Science and Technology Research Institute, Kyungpook National University, Daegu 41566, Republic of Korea;
| | - Lara Senior
- Department of Agriculture and Fisheries, Ecosciences Precinct, Dutton Park, QLD 4102, Australia
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3
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Li HZ, Zhu J, Weng GJ, Li JJ, Li L, Zhao JW. Application of nanotechnology in bladder cancer diagnosis and therapeutic drug delivery. J Mater Chem B 2023; 11:8368-8386. [PMID: 37580958 DOI: 10.1039/d3tb01323e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/16/2023]
Abstract
Bladder cancer (BC) is one of the most common malignant tumors in the urinary system, and its high recurrence rate is a great economic burden to patients. Traditional diagnosis and treatment methods have the disadvantages of insufficient targeting, obvious side effects and low sensitivity, which seriously limit the accurate diagnosis and efficient treatment of BC. Due to their small size, easy surface modification, optical properties such as plasmon resonance, and surface enhanced Raman scattering, good electrical conductivity and photothermal conversion properties, nanomaterials have great potential application value in the realization of specific diagnosis and targeted therapy of BC. At present, the application of nanomaterials in the diagnosis and treatment of BC is attracting great attention and achieving rich research results. Therefore, this paper summarizes the recent research on nanomaterials in the diagnosis and treatment of BC, clarifies the existing advantages and disadvantages, and provides theoretical guidance for promoting the accurate diagnosis and efficient treatment of BC.
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Affiliation(s)
- Hang-Zhuo Li
- The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, 710049, China.
| | - Jian Zhu
- The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, 710049, China.
| | - Guo-Jun Weng
- The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, 710049, China.
| | - Jian-Jun Li
- The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, 710049, China.
| | - Lei Li
- Department of Urology, The First Affiliated Hospital of Xi'an Jiaotong University, Xi'an 710061, China
| | - Jun-Wu Zhao
- The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, 710049, China.
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4
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Quinoa protein isolate-gum Arabic coacervates cross-linked with sodium tripolyphosphate: Characterization, environmental stability, and Sichuan pepper essential oil microencapsulation. Food Chem 2023; 404:134536. [DOI: 10.1016/j.foodchem.2022.134536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 10/04/2022] [Accepted: 10/04/2022] [Indexed: 11/06/2022]
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5
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Elkalla E, Khizar S, Tarhini M, Lebaz N, Zine N, Jaffrezic-Renault N, Errachid A, Elaissari A. Core-shell micro/nanocapsules: from encapsulation to applications. J Microencapsul 2023; 40:125-156. [PMID: 36749629 DOI: 10.1080/02652048.2023.2178538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Encapsulation is the way to wrap or coat one substance as a core inside another tiny substance known as a shell at micro and nano scale for protecting the active ingredients from the exterior environment. A lot of active substances, such as flavours, enzymes, drugs, pesticides, vitamins, in addition to catalysts being effectively encapsulated within capsules consisting of different natural as well as synthetic polymers comprising poly(methacrylate), poly(ethylene glycol), cellulose, poly(lactide), poly(styrene), gelatine, poly(lactide-co-glycolide)s, and acacia. The developed capsules release the enclosed substance conveniently and in time through numerous mechanisms, reliant on the ultimate use of final products. Such technology is important for several fields counting food, pharmaceutical, cosmetics, agriculture, and textile industries. The present review focuses on the most important and high-efficiency methods for manufacturing micro/nanocapsules and their several applications in our life.
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Affiliation(s)
- Eslam Elkalla
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA-UMR 5280, Lyon, France
| | - Sumera Khizar
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA-UMR 5280, Lyon, France
| | - Mohamad Tarhini
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA-UMR 5280, Lyon, France
| | - Noureddine Lebaz
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, LAGEPP UMR-5007, Villeurbanne, France
| | - Nadia Zine
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA-UMR 5280, Lyon, France
| | | | - Abdelhamid Errachid
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA-UMR 5280, Lyon, France
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6
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Rodrigues JB, Prata AS, Bollini HMA. Encapsulation of chia (
Salvia hispanica
) oil on an industrial scale to protect the omega‐3 against ultra‐high‐temperature (
UHT
) damage and lipid oxidation. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Juliana Burger Rodrigues
- Department of Food and Nutrition School of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Ana Silvia Prata
- Department of Food Engineering School of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Helena Maria André Bollini
- Department of Food and Nutrition School of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas São Paulo Brazil
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7
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Salem MOA, Taştan Y, Bilen S, Terzi E, Sönmez AY. Effects of white mustard (Sinapis alba) oil on growth performance, immune response, blood parameters, digestive and antioxidant enzyme activities in rainbow trout (Oncorhynchusmykiss). FISH & SHELLFISH IMMUNOLOGY 2022; 131:283-299. [PMID: 36210002 DOI: 10.1016/j.fsi.2022.10.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/24/2022] [Accepted: 10/03/2022] [Indexed: 06/16/2023]
Abstract
A study was conducted to evaluate the effects of dietary supplementation of white mustard (Sinapis alba) oil (WMO) on growth performance, immune responses, digestive and antioxidant enzyme activities in juvenile rainbow trout (Oncorhynchus mykiss). For this purpose, fish (initial weight: 25.77 ± 0.13 g) were divided into four experimental groups in triplicate and fed ad libitum twice a day with diets containing WMO at 0 (control), 0.5, 1, and 1.5% of diet for 9 weeks. Three fish from each tank (n:9 per treatment) were sampled on 21st, 42nd, and 63rd days for further analyses. At the end of the feeding period, fish were challenged with Aeromonas hydrophila and Yersinia ruckeri in two separate experimental setups. Results showed that final weight, weight gain, and specific growth rate were significantly increased in all experimental groups compared to the control. Feed conversion ratio was similar among treatments. Respiratory burst and potential killing activity decreased in all experimental groups compared to the control (P < 0.05). Lysozyme and myeloperoxidase activities were elevated in all experimental groups at the end of the experiment compared to the control (P < 0.05). Cytokine gene expressions in the head kidney and intestine were elevated in all experimental groups compared to that of the control in general (P < 0.05). Hematological responses of the experimental fish groups were similar to that of the control (P > 0.05). Pepsin and trypsin levels decreased in all experimental groups (P < 0.05). In terms of antioxidant enzyme activities, significant improvement in liver superoxide dismutase, catalase, and glutathione s-transferase activities in all treatment groups were determined (P < 0.05). In addition, a significant decline in liver lipid peroxidation levels was recorded in all treated groups at all sampling times compared to the control (P < 0.05). At the end of this feeding trial, no significant differences (P > 0.05) were observed in survival against A. hydrophila among experimental groups compared to the control (P > 0.05). However, increased survival against Y. ruckeri was determined in experimental fish groups (P < 0.05). This study suggests that white mustard oil had a favorable effect on the overall health and growth of rainbow trout.
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Affiliation(s)
- Mohamed Omar Abdalla Salem
- Kastamonu University Institute of Science, Department of Aquaculture, Kastamonu, Turkey; Bani Waleed University, Faculty of Education, Department of Biology, Bani Walid, Libya
| | - Yiğit Taştan
- Kastamonu University, Faculty of Fisheries, Department of Aquaculture, Kastamonu, Turkey
| | - Soner Bilen
- Kastamonu University, Faculty of Fisheries, Department of Basic Sciences, Kastamonu, Turkey
| | - Ertugrul Terzi
- Kastamonu University, Faculty of Fisheries, Department of Aquaculture, Kastamonu, Turkey
| | - Adem Yavuz Sönmez
- Kastamonu University, Faculty of Fisheries, Department of Basic Sciences, Kastamonu, Turkey.
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8
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Nakamura A, Ishii C, Yoshinaga K, Kuda T, Takahashi H. Growth Inhibition of Listeria monocytogenes in Fresh White Cheese by Mustard Oil Microemulsion. J Food Prot 2022; 85:1404-1409. [PMID: 35749697 DOI: 10.4315/jfp-22-115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Accepted: 06/17/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Although essential oils exhibit antimicrobial properties, their application is limited, owing to their strong volatility and poor water solubility. Emulsification is a valid strategy for improving chemical stability. In this study, we prepared a mustard oil (MO) emulsion with egg yolk lecithin and evaluated its antimicrobial activity against Listeria monocytogenes in vitro and in cheese curd. The particle size of the MO emulsion was approximately 0.19 μm and remained stable for 30 days of storage. The MO emulsion showed strong antimicrobial activity against L. monocytogenes in vitro. Moreover, 40 ppm of MO was sufficient to inhibit the growth of L. monocytogenes in culture, and the addition of 160 ppm of MO decreased the population of L. monocytogenes. When 50 ppm of emulsified MO was added to milk during cheese curd production and it was stored at 10°C for 10 days, the growth of L. monocytogenes was suppressed. When the cheese curd with MO emulsion was stored at 4°C, the bacterial count was significantly decreased (P < 0.05), and no bacterial growth was observed after 14 days of storage. Furthermore, the sensory characteristics of cheese curd with the MO emulsion were acceptable. These results indicate MO emulsions may be useful in controlling the growth of L. monocytogenes in fresh cheese. HIGHLIGHTS
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Affiliation(s)
- Ayaka Nakamura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Chie Ishii
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Kazuaki Yoshinaga
- Department of Food and Agricultural Sciences, Fukushima University, 1 Kanayagawa, Fukushima, 960-1248, Japan
| | - Takashi Kuda
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Hajime Takahashi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
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9
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Chen K, Zhang M, Mujumdar AS, Wang M. Encapsulation of different spice essential oils in quinoa protein isolate-gum Arabic coacervates for improved stability. Carbohydr Polym 2022; 300:120250. [DOI: 10.1016/j.carbpol.2022.120250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/28/2022] [Accepted: 10/18/2022] [Indexed: 11/02/2022]
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10
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Santos FH, Panda SK, Ferreira DCM, Dey G, Molina G, Pelissari FM. Targeting infections and inflammation through micro and nano-nutraceuticals. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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11
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Tian Q, Zhou W, Cai Q, Pan X, Ma G, Lian G. In situ complex coacervation supported by self-coated polydopamine interlayer on uniform-sized essential oils droplet. J Colloid Interface Sci 2022. [DOI: 10.1016/j.jcis.2022.05.072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Sriwattana S, Torpol K, Prinyawiwatkul W, Sangsuwan J. Efficacy of chitosan‐pectin beads encapsulated with combined garlic and holy basil essential oils on shelf life extension of ready to eat food. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sujinda Sriwattana
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Research Center of Producing and Development of Products and Innovations for Animal Health and Production Chiang Mai University Chiang Mai 50100 Thailand
| | - Kittikoon Torpol
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Jurmkwan Sangsuwan
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Center of Excellence in Materials Science and Technology Chiang Mai University Chiang Mai 50200 Thailand
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13
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Brassica Genus Seeds: A Review on Phytochemical Screening and Pharmacological Properties. Molecules 2022; 27:molecules27186008. [PMID: 36144744 PMCID: PMC9500762 DOI: 10.3390/molecules27186008] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 09/11/2022] [Accepted: 09/12/2022] [Indexed: 11/23/2022] Open
Abstract
Traditionally, Brassica species are widely used in traditional medicine, human food, and animal feed. Recently, special attention has been dedicated to Brassica seeds as source of health-promoting phytochemicals. This review provides a summary of recent research on the Brassica seed phytochemistry, bioactivity, dietary importance, and toxicity by screening the major online scientific database sources and papers published in recent decades by Elsevier, Springer, and John Wiley. The search was conducted covering the period from January 1964 to July 2022. Phytochemically, polyphenols, glucosinolates, and their degradation products were the predominant secondary metabolites in seeds. Different extracts and their purified constituents from seeds of Brassica species have been found to possess a wide range of biological properties including antioxidant, anticancer, antimicrobial, anti-inflammatory, antidiabetic, and neuroprotective activities. These valuable functional properties of Brassica seeds are related to their richness in active compounds responsible for the prevention and treatment of various chronic diseases such as obesity, diabetes, cancer, and COVID-19. Currently, the potential properties of Brassica seeds and their components are the main focus of research, but their toxicity and health risks must also be accounted for.
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14
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In vitro bioaccessibility of alpha-linolenic acid in chicken sausages as affected by flaxseed oil incorporation method. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Amani F, Rezaei A, Damavandi MS, Doost AS, Jafari SM. Colloidal carriers of almond gum/gelatin coacervates for rosemary essential oil: Characterization and in-vitro cytotoxicity. Food Chem 2022; 377:131998. [PMID: 34999451 DOI: 10.1016/j.foodchem.2021.131998] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 11/04/2021] [Accepted: 11/25/2021] [Indexed: 11/04/2022]
Abstract
The potential of almond gum and gelatin complex coacervates as a colloidal carrier for rosemary essential oil (REO) was investigated along with in-vitro gastrointestinal release and cytotoxicity. The optimum formulation (1 gelatin:2 almond gum and 7% (w/w) REO) was selected based on encapsulation efficiency (43.6%) and encapsulation yield (99.3%). The particle size was 6.9 µm with a high negative zeta-potential (-37.3 mV). FTIR and XRD data revealed that REO was properly loaded within carriers and there were interactions between gelatin and almond gum. Thermal stability of REO was enhanced after complex coacervation according to TGA. REO released slowly from carriers under simulated gastrointestinal fluid. Cytotoxicity of pure REO and REO-loaded complexes was evaluated on 4 T1 cell lines. Encapsulation of REO caused a reduction in toxicity. Overall, coacervates of gelatin-almond gum could be a promising carrier to enhance the application of bioactives in the food and drug industry with low toxicity.
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Affiliation(s)
- Fateme Amani
- Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, P.O. Box: 81746-73461, Isfahan, Iran
| | - Atefe Rezaei
- Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, P.O. Box: 81746-73461, Isfahan, Iran.
| | - Mohammad Sadegh Damavandi
- Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Ali Sedaghat Doost
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Seid Mahdi Jafari
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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16
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Microencapsulation of Natural Food Antimicrobials: Methods and Applications. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial food preservatives. Nonetheless, these natural food antimicrobials are hardly applied directly to food products due to issues such as food flavor or bioavailability. Recent advances in microencapsulation technology have the potential to provide stable systems for these natural antibacterials, which can then be used directly in food matrices. In this review, we focus on the application of encapsulated natural antimicrobial agents, such as essential oils, plant extracts, bacteriocins, etc., as potential food preservatives to extend the shelf-life of food products. The advantages and drawbacks of the mainly used encapsulation methods, such as molecular inclusion, spray drying, coacervation, emulsification, supercritical antisolvent precipitation and liposome and alginate microbeads, are discussed. Meanwhile, the main current applications of encapsulated antimicrobials in various food products, such as meat, dairy and cereal products for controlling microbial growth, are presented.
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17
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Yue Y, Xin G, Hua W, Kumar R, Juan W, Junsong X, Huafeng T. Chemical composition, antimicrobial activities and microencapsulation by complex coacervation of tea tree essential oils. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16585] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yuan Yue
- College of Chemistry and Materials Engineering Beijing Technology and Business University Beijing 100048 China
| | - Geng Xin
- College of Chemistry and Materials Engineering Beijing Technology and Business University Beijing 100048 China
| | - Wu Hua
- College of Chemistry and Materials Engineering Beijing Technology and Business University Beijing 100048 China
| | - Rakesh Kumar
- Department of Biotechnology Central University of South Bihar Gaya 824236 India
| | - Wang Juan
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business University Beijing 100048 China
| | - Xiao Junsong
- School of Food and Health Beijing Technology and Business University Beijing 100048 China
| | - Tian Huafeng
- College of Chemistry and Materials Engineering Beijing Technology and Business University Beijing 100048 China
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18
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Molaahmadi Bahraseman N, Shekarchizadeh H, Goli SAH. Thermodynamic compatibility of gelatin and tragacanth gum in aqueous systems. Food Chem 2022; 373:131584. [PMID: 34799129 DOI: 10.1016/j.foodchem.2021.131584] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 10/23/2021] [Accepted: 11/08/2021] [Indexed: 11/27/2022]
Abstract
The influence of total concentration, biopolymer mixing ratio, and ionic strength on the association of tragacanth gum (TG) and gelatin (G) in the aqueous system during acidification was investigated. The onset of soluble complex formation appeared at pHc, where both biopolymers carried a negative charge. Insoluble complexes were formed at pHφ1 by a further pH decrease, owing to increased interactions between the polymers. The complexes formed at pHφ1 still had partly high negative surface charge. Complex coacervation was observed at pHopt due to the growing size and number of insoluble complexes. The ζ value of the G- TG significantly decreased at pHopt, which was subjected to phase separation. Turbidity decreased at pHφ2 as a result of complex decomposition. The maximum efficiency of complex formation was at the salt-free samples. NaCl reduced critical pHs and complex formation efficiency by screening the ionized groups on the biopolymers.
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Affiliation(s)
- Najme Molaahmadi Bahraseman
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Hajar Shekarchizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
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19
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Volatile Organic Compounds from Basil Essential Oils: Plant Taxonomy, Biological Activities, and Their Applications in Tropical Fruit Productions. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8020144] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Basils of the genus Ocimum are aromatic plants grown widely throughout the tropical and temperate regions. The essential oils obtained from their aerial parts are enriched with volatile organic compounds with high market demand for food and pharmaceutical industries. The volatile organic compounds have been shown to exhibit biological activities. Therefore, their novel applications have been extensively explored in the last few decades. The most widely available basils in the tropical areas include white holy basil (O. sanctum var. Shyama), red holy basil (O. sanctum var. Rama), Thai basil (O. basilicum var. thyrsiflorum), lemon basil (O. citriodorum), and tree basil (O. gratissimum). Over 60 volatiles of different classes have been exclusively described, and some of them could be useful as biomarkers for genotype specification. The major volatile ingredient is the phenylpropanoids, such as methyl eugenol, which has the potential as a natural product for mitigating Oriental fruit fly (Bactrocera dorsalis) during tropical fruit production. Moreover, basil essential oils are also used to control diseases of the fruits during post-harvest storage. As a result, the application of basil essential oils as a sustainable defect control strategy for tropical fruit value chains seems intriguing. This review provides comprehensive information on plant taxonomy and volatile compositions of the essential oil fractions from different basil species. Their biological activities and applications are also discussed, mainly during the pre- and post-production of tropical fruits. Additionally, the available techniques to enhance the efficacy of the volatile active compounds are also described.
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20
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Affiliation(s)
- Anna Grygier
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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21
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Bartkiene E, Bartkevics V, Berzina Z, Klementaviciute J, Sidlauskiene S, Isariene A, Zeimiene V, Lele V, Mozuriene E. Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small-scale agricultural companies. Food Sci Nutr 2021; 9:5402-5414. [PMID: 34646511 PMCID: PMC8497834 DOI: 10.1002/fsn3.2495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 05/31/2021] [Accepted: 07/17/2021] [Indexed: 11/10/2022] Open
Abstract
The aim of this study was to analyze the fatty acid (FA) profiles and mycotoxin and polycyclic aromatic hydrocarbon (PAH) concentrations in sea buckthorn (SB1, SB2), flaxseed (FL3, FL4, FL5), hempseed (HE6, HE7, HE8), camelina (CA9, CA10), and mustard (MU11) edible oils, prepared by artisans' by artisanal at small-scale agricultural companies in Lithuania. The dominant FAs were palmitic and oleic acids in SB; palmitic, stearic, oleic, linoleic, and α-linolenic acids in FL; palmitic, stearic, oleic, linoleic, and α-linolenic acids in HE; palmitic, oleic, linoleic, α-linolenic, eicosenoic, and erucic acids in CA; and oleic, linoleic, α-linolenic, eicosenoic, and erucic acids in MU. In SB2 oil samples, T-2 toxin and zearalenone concentrations higher than 1.0 µg/kg were found (1.7 and 3.0 µg/kg, respectively). In sample FL4, an ochratoxin A concentration higher than 1.0 µg/kg was established (1.2 µg/kg); also, in HE8 samples, 2.0 µg/kg of zearalenone was found. None of the tested edible oils exceeded the limits for PAH concentration. Finally, because of the special place of edible oils in the human diet, not only should their contamination with mycotoxins and PAHs be controlled but also their FA profile, as an important safety characteristic, must be taken into consideration to ensure higher safety standards.
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Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityLithuanian University of Health SciencesKaunasLithuania
| | - Vadims Bartkevics
- Institute of Food SafetyAnimal Health and Environment BIORRigaLatvia
| | - Zane Berzina
- Institute of Food SafetyAnimal Health and Environment BIORRigaLatvia
| | - Jolita Klementaviciute
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
| | - Sonata Sidlauskiene
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
| | | | - Vaida Zeimiene
- National Food and Veterinary Risk Assessment InstituteVilniusLithuania
| | - Vita Lele
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityLithuanian University of Health SciencesKaunasLithuania
| | - Erika Mozuriene
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityLithuanian University of Health SciencesKaunasLithuania
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22
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Khatibi SA, Ehsani A, Nemati M, Javadi A. Microencapsulation of
Zataria multiflora
Boiss. essential oil by complex coacervation using gelatin and gum arabic: Characterization, release profile, antimicrobial and antioxidant activities. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15823] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Seyed Amin Khatibi
- Food and Drug Safety Research Center Tabriz University of Medical Sciences Tabriz Iran
| | - Ali Ehsani
- Food and Drug Safety Research Center Tabriz University of Medical Sciences Tabriz Iran
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Mahboob Nemati
- Food and Drug Safety Research Center Tabriz University of Medical Sciences Tabriz Iran
- Department of Pharmaceutical and Food Control, Faculty of Pharmacy Tabriz University of Medical Sciences Tabriz Iran
| | - Afshin Javadi
- Food and Drug Safety Research Center Tabriz University of Medical Sciences Tabriz Iran
- Department of Food Hygiene, Tabriz Branch Islamic Azad University Tabriz Iran
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23
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Wang HH, Li MY, Dong ZY, Zhang TH, Yu QY. Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films. Foods 2021; 10:2268. [PMID: 34681317 PMCID: PMC8534594 DOI: 10.3390/foods10102268] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
New food packaging has shown research significance in the face of increasing demand for high-quality foods and growing attention paid to food safety. In this study, ginger essential oil microcapsule composite films were prepared by combining microcapsules prepared by a complex coacervation method with gelatin films, and the mechanical properties and active functions of the composite films were analyzed. Fourier-transform infrared spectroscopy and differential scanning calorimetry confirmed the successful encapsulation of ginger essential oil. The scanning electron microscopy of the composite films showed the microcapsules and gelatin film matrix were highly compatible. During the entire storage period, the antioxidant capacity of the ginger essential oil microcapsule films weakened more slowly than ginger essential oil microcapsules and could be maintained at a relatively high level for a long time. The microcapsule films had excellent inhibitory effects on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. Therefore, the direct addition of microcapsules to a film matrix can broaden the application range of microcapsules and increase the duration of the release of active ingredients. Ginger essential oil microcapsule films are potential biodegradable food packaging films with long-lasting activity.
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Affiliation(s)
- Hua-Hua Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China; (H.-H.W.); (M.-Y.L.); (T.-H.Z.)
| | - Meng-Yao Li
- College of Food Science and Engineering, Jilin University, Changchun 130062, China; (H.-H.W.); (M.-Y.L.); (T.-H.Z.)
| | - Zhou-Yong Dong
- College of Food Science and Engineering, Jilin University, Changchun 130062, China; (H.-H.W.); (M.-Y.L.); (T.-H.Z.)
| | - Tie-Hua Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China; (H.-H.W.); (M.-Y.L.); (T.-H.Z.)
| | - Qing-Yu Yu
- College of Biological and Agricultural Engineering, Jilin University, Changchun 130062, China;
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24
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Ji J, Shankar S, Royon F, Salmieri S, Lacroix M. Essential oils as natural antimicrobials applied in meat and meat products-a review. Crit Rev Food Sci Nutr 2021; 63:993-1009. [PMID: 34309444 DOI: 10.1080/10408398.2021.1957766] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Meat and meat products are highly susceptible to the growth of micro-organism and foodborne pathogens that leads to severe economic loss and health hazards. High consumption and a considerable waste of meat and meat products result in the demand for safe and efficient preservation methods. Instead of synthetic additives, the use of natural preservative materials represents an interest. Essential oils (EOs), as the all-natural and green-label trend attributing to remarkable biological potency, have been adopted for controlling the safety and quality of meat products. Some EOs, such as thyme, cinnamon, rosemary, and garlic, showed a strong antimicrobial activity individually and in combination. To eliminate or reduce the organoleptic defects of EOs in practical application, EOs encapsulation in wall materials can improve the stability and antimicrobial ability of EOs in meat products. In this review, meat deteriorations, antimicrobial capacity (components, effectiveness, and interactions), and mechanisms of EOs are reviewed, as well as the demonstration of using encapsulation for masking intense aroma and conducting control release is presented. The use of EOs individually or in combination and encapsulated applications of EOs in meat and meat products are also discussed.
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Affiliation(s)
- Jiali Ji
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Shiv Shankar
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Fiona Royon
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Stéphane Salmieri
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
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25
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Chaib S, Benali N, Arhab R, Sadraoui Ajmi I, Bendaoued H, Romdhane M. Preparation of Thymus vulgaris Essential Oil Microcapsules by Complex Coacervation and Direct Emulsion: Synthesis, Characterization and Controlled Release Properties. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2021. [DOI: 10.1007/s13369-020-05223-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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26
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Wu P, Tang X, Jian R, Li J, Lin M, Dai H, Wang K, Sheng Z, Chen B, Xu X, Li C, Lin Z, Zhang Q, Zheng X, Zhang K, Li D, Hong WD. Chemical Composition, Antimicrobial and Insecticidal Activities of Essential Oils of Discarded Perfume Lemon and Leaves ( Citrus Limon (L.) Burm. F.) as Possible Sources of Functional Botanical Agents. Front Chem 2021; 9:679116. [PMID: 34109157 PMCID: PMC8184092 DOI: 10.3389/fchem.2021.679116] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Accepted: 05/06/2021] [Indexed: 11/13/2022] Open
Abstract
Two essential oils were isolated from discarded perfume lemon and leaves (Citrus limon (L.) Burm. F.) by hydro-distillation with good yield (0.044% for perfume lemon and 0.338% for leaves). Their biological activities were evaluated against five selected bacterial strains and Aedes albopictus (Ae. albopictus, Diptera: Culicidae). Chemical composition indicated that both essential oils were rich in essential phytochemicals including hydrocarbons, monoterpenes and sesquiterpene. These constituents revealed some variability among the oils displaying interesting chemotypes (R)-(+)-limonene (12.29–49.63%), citronellal (5.37–78.70%) and citronellol (2.98–7.18%). The biological assessments proved that the two essential oils had similar effect against bacterial (inhibition zones diameter ranging from 7.27 ± 0.06 to 10.37 ± 0.15 mm; MICs and MBCs ranging from 1.6 to 6.4 mg/mL); against Ae. albopictus larvae (LC50 ranging from 384.81 to 395.09 ppm) and adult mosquito (LD50 ranging from 133.059 to 218.962 μg/cm2); the activity of the two chemotypes ((R)-(+)-limonene and citronellal): larvae (LC50 ranging from 267.08 to 295.28 ppm), which were all presented in dose-dependent manners. Through this work, we have showcased that recycling and reusing of agriculture by-products, such as discarded perfume lemon and leaves can produce eco-friendly alternatives in bacterial disinfectants and mosquito control product.
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Affiliation(s)
- Panpan Wu
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Xiaowen Tang
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Rongchao Jian
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Jiahao Li
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Maoyu Lin
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Huachao Dai
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Kangpeng Wang
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Zhaojun Sheng
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Baizhong Chen
- Guangdong Xinbaotang Biotechnology Co. Ltd., Jiangmen, China
| | - Xuetao Xu
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Chen Li
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Zhongze Lin
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Qingmin Zhang
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Xi Zheng
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Kun Zhang
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Dongli Li
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Weiqian David Hong
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.,International Healthcare Innovation Institute (Jiangmen), Jiangmen, China.,Department of Chemistry, University of Liverpool, Liverpool, United Kingdom
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27
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Yang K, Liu A, Hu A, Li J, Zen Z, Liu Y, Tang S, Li C. Preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107783] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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28
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Functional Hydrophilic Membrane for Oil-Water Separation Based on Modified Bio-Based Chitosan-Gelatin. Polymers (Basel) 2021; 13:polym13071176. [PMID: 33917600 PMCID: PMC8038820 DOI: 10.3390/polym13071176] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 04/02/2021] [Accepted: 04/04/2021] [Indexed: 11/17/2022] Open
Abstract
In this study, we fabricated a modified biomaterial based on chitosan and gelatin, which is an intrinsic hydrophilic membrane for oil-water separation to clean water contamination by oil. Modification of the membrane with a non-toxic natural crosslinker, genipin, significantly enhanced the stability of the biopolymer membrane in a water-based medium towards an eco-friendly environment. The effects of various compositions of genipin-crosslinked chitosan-gelatin membrane on the rheological properties, thermal stability, and morphological structure of the membrane were investigated using a dynamic rotational rheometer, thermogravimetry analysis, and chemical composition by attenuated total reflectance spectroscopy (ATR). Modified chitosan-gelatin membrane showed completely miscible blends, as determined by field-emission scanning electron microscopy, differential scanning calorimetry, and ATR. Morphological results showed membrane with establish microstructure to further experiment as filtration product. The membranes were successfully tested for their oil-water separation efficiencies. The membrane proved to be selective and effective in separating water from an oil-water mixture. The optimum results achieved a stable microporous structure of the membrane (microfiltration) and a separation efficiency of above 98%. The membrane showed a high permeation flux, generated as high as 698 and 420 L m-2 h-1 for cooking and crude oils, respectively. Owing to its outstanding recyclability and anti-fouling performance, the membrane can be washed away easily, ensuring the reusability of the prepared membrane.
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29
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Complex Coacervates Formed between Whey Protein Isolate and Carboxymethylcellulose for Encapsulation of β-Carotene from Sacha Inchi Oil: Stability, In Vitro Digestion and Release Kinetics. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09670-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Aloum L, Alefishat E, Shaya J, Petroianu GA. Remedia Sternutatoria over the Centuries: TRP Mediation. Molecules 2021; 26:molecules26061627. [PMID: 33804078 PMCID: PMC7998681 DOI: 10.3390/molecules26061627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/03/2021] [Accepted: 03/05/2021] [Indexed: 11/16/2022] Open
Abstract
Sneezing (sternutatio) is a poorly understood polysynaptic physiologic reflex phenomenon. Sneezing has exerted a strange fascination on humans throughout history, and induced sneezing was widely used by physicians for therapeutic purposes, on the assumption that sneezing eliminates noxious factors from the body, mainly from the head. The present contribution examines the various mixtures used for inducing sneezes (remedia sternutatoria) over the centuries. The majority of the constituents of the sneeze-inducing remedies are modulators of transient receptor potential (TRP) channels. The TRP channel superfamily consists of large heterogeneous groups of channels that play numerous physiological roles such as thermosensation, chemosensation, osmosensation and mechanosensation. Sneezing is associated with the activation of the wasabi receptor, (TRPA1), typical ligand is allyl isothiocyanate and the hot chili pepper receptor, (TRPV1), typical agonist is capsaicin, in the vagal sensory nerve terminals, activated by noxious stimulants.
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Affiliation(s)
- Lujain Aloum
- Department of Pharmacology, College of Medicine and Health Sciences, Khalifa University of Science and Technology, Abu Dhabi 127788, United Arab Emirates; (L.A.); (E.A.)
| | - Eman Alefishat
- Department of Pharmacology, College of Medicine and Health Sciences, Khalifa University of Science and Technology, Abu Dhabi 127788, United Arab Emirates; (L.A.); (E.A.)
- Center for Biotechnology, Khalifa University of Science and Technology, Abu Dhabi 127788, United Arab Emirates
- Department of Biopharmaceutics and Clinical Pharmacy, Faculty of Pharmacy, The University of Jordan, Amman 11941, Jordan
| | - Janah Shaya
- Pre-Medicine Bridge Program, College of Medicine and Health Sciences, Khalifa University of Science and Technology, Abu Dhabi 127788, United Arab Emirates;
| | - Georg A. Petroianu
- Department of Pharmacology, College of Medicine and Health Sciences, Khalifa University of Science and Technology, Abu Dhabi 127788, United Arab Emirates; (L.A.); (E.A.)
- Correspondence: ; Tel.: +971-50-413-4525
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31
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Tian Q, Zhou W, Cai Q, Ma G, Lian G. Concepts, processing, and recent developments in encapsulating essential oils. Chin J Chem Eng 2021. [DOI: 10.1016/j.cjche.2020.12.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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32
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Lima PC, Gazoni I, de Carvalho AMG, Bresolin D, Cavalheiro D, de Oliveira D, Rigo E. β-galactosidase from Kluyveromyces lactis in genipin-activated chitosan: An investigation on immobilization, stability, and application in diluted UHT milk. Food Chem 2021; 349:129050. [PMID: 33556730 DOI: 10.1016/j.foodchem.2021.129050] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 12/19/2020] [Accepted: 01/05/2021] [Indexed: 02/07/2023]
Abstract
The objective of this research was to evaluate the immobilization of the enzyme β-galactosidase in a genipin-activated chitosan support. The influence of the number of spheres and substrate concentration on immobilization yield (IY) and enzyme activity (EA) was analyzed using experimental design. Thermal, operational and storage stabilities were assessed, and the enzymatic derivatives were characterized by thermogravimetric analysis (TGA) and scanning electron microscopy (SEM). The TGA showed that the enzymatic derivatives kept their thermal behavior, and the SEM images revealed smooth surfaces in all the spheres. The optimized conditions for the immobilization process were 4.57 mg·mL-1 of spheres and a substrate concentration of 10 mM (IY = 84.13%; EA = 24.97 U·g-1). Thermal stability was enhanced at 10 and 37 °C, enabling four successive cycles of lactose hydrolysis in diluted UHT milk. Therefore, the immobilized enzyme in genipin-activated chitosan has potential for lactose hydrolysis and applications in the food industry.
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Affiliation(s)
- Pâmela Cristina Lima
- Department of Food and Chemical Engineering, Santa Catarina State University, Pinhalzinho, SC 89870-000, Brazil
| | - Isadora Gazoni
- Department of Food and Chemical Engineering, Santa Catarina State University, Pinhalzinho, SC 89870-000, Brazil
| | | | - Daniela Bresolin
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-900, Brazil
| | - Darlene Cavalheiro
- Department of Food and Chemical Engineering, Santa Catarina State University, Pinhalzinho, SC 89870-000, Brazil.
| | - Débora de Oliveira
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-900, Brazil.
| | - Elisandra Rigo
- Department of Food and Chemical Engineering, Santa Catarina State University, Pinhalzinho, SC 89870-000, Brazil.
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33
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Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging. Foods 2021; 10:foods10010121. [PMID: 33430030 PMCID: PMC7827191 DOI: 10.3390/foods10010121] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/26/2020] [Accepted: 01/04/2021] [Indexed: 12/14/2022] Open
Abstract
The essential oil (EO) from basil-Ocimum basilicum-was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.
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34
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Muhoza B, Xia S, Wang X, Zhang X, Li Y, Zhang S. Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications. Crit Rev Food Sci Nutr 2020; 62:1363-1382. [DOI: 10.1080/10408398.2020.1843132] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Bertrand Muhoza
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Xuejiao Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
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35
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Das S, Kumar Singh V, Kumar Dwivedy A, Kumar Chaudhari A, Deepika, Kishore Dubey N. Nanostructured Pimpinella anisum essential oil as novel green food preservative against fungal infestation, aflatoxin B 1 contamination and deterioration of nutritional qualities. Food Chem 2020; 344:128574. [PMID: 33218855 DOI: 10.1016/j.foodchem.2020.128574] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 10/31/2020] [Accepted: 11/03/2020] [Indexed: 02/05/2023]
Abstract
Application of synthetic preservatives to control the contamination of stored food commodities with aflatoxin B1 causing considerable loss in nutritional value is a major challenge. However, employment of essential oils for protecting food commodities is much limited due to high volatility, and increased susceptibility to oxidation. Therefore, objective of the present investigation was encapsulation of Pimpinella anisum essential oil in chitosan nanobiopolymer (CS-PAEO-Nm) to improve its bioefficacy, and sensorial suitability for application in food system. The synthesized CS-PAEO-Nm was characterized through SEM, FTIR, and XRD and evaluated for improved biological activity. The CS-PAEO-Nm exhibited improved antifungal (minimum inhibitory concentration = 0.08 μL/mL) and antiaflatoxigenic (minimum aflatoxin inhibitory concentration = 0.07 μL/mL) activities. CS-PAEO-Nm treatment significantly inhibited ergosterol, enhanced leakage of ions and induced impairment in defense enzymes (p < 0.05). In situ minerals and macronutrient preservation, and acceptable sensorial characteristics suggested possible recommendation of nanoencapsulated PAEO as potential safe green food preservative.
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Affiliation(s)
- Somenath Das
- Centre of Advanced Studies in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Vipin Kumar Singh
- Centre of Advanced Studies in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Abhishek Kumar Dwivedy
- Centre of Advanced Studies in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Anand Kumar Chaudhari
- Centre of Advanced Studies in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Deepika
- Centre of Advanced Studies in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Nawal Kishore Dubey
- Centre of Advanced Studies in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
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36
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Evaluation of a novel self-emulsifiable dodecenyl succinylated agarose in microencapsulation of docosahexaenoic acid (DHA) through spray-chilling process. Int J Biol Macromol 2020; 163:2314-2324. [DOI: 10.1016/j.ijbiomac.2020.09.108] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 09/14/2020] [Accepted: 09/15/2020] [Indexed: 12/15/2022]
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37
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Complex coacervates of β-lactoglobulin/sodium alginate for the microencapsulation of black pepper (Piper nigrum L.) essential oil: Simulated gastrointestinal conditions and modeling release kinetics. Int J Biol Macromol 2020; 160:861-870. [DOI: 10.1016/j.ijbiomac.2020.05.265] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 05/27/2020] [Accepted: 05/29/2020] [Indexed: 12/25/2022]
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38
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Marcinkowska M, Jeleń HH. Determination of the odor threshold concentrations and partition coefficients of isothiocyanates from Brassica vegetables in aqueous solution. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109793] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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39
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Jin F, Ding R, Ding K, Han T, Chen X. Preparation of allyl isothiocyanate microencapsulation and its application in pork preservation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14709] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fang‐zhou Jin
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Rui‐xia Ding
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Ke Ding
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Tao Han
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Xiang‐ning Chen
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
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40
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Vergallo C. Nutraceutical Vegetable Oil Nanoformulations for Prevention and Management of Diseases. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E1232. [PMID: 32599957 PMCID: PMC7353093 DOI: 10.3390/nano10061232] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 06/21/2020] [Accepted: 06/22/2020] [Indexed: 12/11/2022]
Abstract
The scientific community is becoming increasingly interested in identifying, characterizing, and delivering nutraceuticals, which constitutes a multi-billion-dollar business. These bioactive agents are claimed to exhibit several health benefits, including the prevention and treatment of diseases such as arthritis, cancer, osteoporosis, cataracts, Alzheimer's, and Huntington's diseases, heart, brain and metabolic disorders, etc. Nutraceuticals are typically consumed as part of a regular human diet and are usually present within foods, comprising vegetable oil, although at low levels and variable composition. Thus, it is difficult to control the type, amount and frequency of their ingestion by individuals. Nanoformulations about vegetable oil-based bioactive compounds with nutraceutical properties are useful for overcoming these issues, while improving the uptake, absorption, and bioavailability in the body. The purpose of this current study is to review papers on such nanoformulations, particularly those relevant for health benefits and the prevention and management of diseases, as well as bioactives extracted from vegetable oils enhancing the drug effectiveness, retrieved through bibliographic databases by setting a timespan from January 2000 to April 2020 (about 1758 records).
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Affiliation(s)
- Cristian Vergallo
- Department of Biological and Environmental Science and Technology (Di.S.Te.B.A.), University of Salento, 73010 Lecce, Italy
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41
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Bastos LPH, dos Santos CHC, de Carvalho MG, Garcia-Rojas EE. Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions. Food Chem 2020; 316:126345. [DOI: 10.1016/j.foodchem.2020.126345] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 01/29/2020] [Accepted: 02/02/2020] [Indexed: 10/25/2022]
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42
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Heckert Bastos LP, Vicente J, Corrêa dos Santos CH, Geraldo de Carvalho M, Garcia-Rojas EE. Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105605] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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43
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Mitrović PM, Stamenković OS, Banković-Ilić I, Djalović IG, Nježić ZB, Farooq M, Siddique KHM, Veljković VB. White Mustard ( Sinapis alba L.) Oil in Biodiesel Production: A Review. FRONTIERS IN PLANT SCIENCE 2020; 11:299. [PMID: 32300349 PMCID: PMC7142246 DOI: 10.3389/fpls.2020.00299] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Accepted: 02/28/2020] [Indexed: 05/07/2023]
Abstract
White mustard (Sinapis alba L.) seed oil is used for cooking, food preservation, body and hair revitalization, biodiesel production, and as a diesel fuel additive and alternative biofuel. This review focuses on biodiesel production from white mustard seed oil as a feedstock. The review starts by outlining the botany and cultivation of white mustard plants, seed harvest, drying and storage, and seed oil composition and properties. This is followed by white mustard seed pretreatments (shelling, preheating, and grinding) and processing techniques for oil recovery (pressing, solvent extraction, and steam distillation) from whole seeds, ground seed or kernels, and press cake. Novel technologies, such as aqueous, enzyme-assisted aqueous, supercritical CO2, and ultrasound-assisted solvent extraction, are also discussed. The main part of the review considers biodiesel production from white mustard seed oil, including fuel properties and performance. The economic, environmental, social, and human health risk/toxicological impacts of white mustard-based biodiesel production and use are also discussed.
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Affiliation(s)
| | | | | | | | - Zvonko B. Nježić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Muhammad Farooq
- Department of Crop Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud, Oman
- Department of Agronomy, University of Agriculture, Faisalabad, Faisalabad, Pakistan
- UWA School of Agriculture and Environment, The UWA Institute of Agriculture, The University of Western Australia, Perth, WA, Australia
| | - Kadambot H. M. Siddique
- UWA School of Agriculture and Environment, The UWA Institute of Agriculture, The University of Western Australia, Perth, WA, Australia
| | - Vlada B. Veljković
- Faculty of Technology, University of Niš, Leskovac, Serbia
- Serbian Academy of Sciences and Arts, Belgrade, Serbia
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Efficient and prolonged antibacterial activity from porous PLGA microparticles and their application in food preservation. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2019; 108:110496. [PMID: 31923956 DOI: 10.1016/j.msec.2019.110496] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2019] [Revised: 05/14/2019] [Accepted: 11/26/2019] [Indexed: 12/28/2022]
Abstract
Simple addition of a minute quantity of non-toxic mustard oil in water/oil/water (W/O/W) double emulsion led to a porous morphology at the surface as well as in the interior of the biodegradable PLGA (Poly(l-lactide-co-glycolide)) microparticles. An attempt was made to understand the mechanism of pore formation by analyzing optical micrographs and SEM images in addition to solution viscosity of organic phase and interfacial tension values between organic and aqueous phases. The origin of surface porosity was thought to come from the inclusion of inner water droplet, stabilized by heteroaggregation of mustard oil and PLGA chains along with PVA (polyvinyl alcohol), to the solidifying polymer skin. The surface pores did not arise in absence of mustard oil. The encapsulation and release of antibacterial active (benzoic acid) from porous PLGA particles was studied in PBS buffer (pH 7) at 37 °C for 60 days. The release profiles were well-controlled in nature, and found to be influenced by surface porosity of the particles that can be manipulated by varying the amount of mustard oil. The release mechanism can well be explained with the help of power law model. Strikingly, in liquid medium, porous particles were found completely suppressing the growth of Escherichia coli and Staphylococcus aureus for a prolonged period of 60 days. The strong antimicrobial activity (100% inhibition of bacterial growth) in porous particles can be linked to the enhanced surface area due to the formation of micro/nano pores which accelerate the hydrolytic degradation of PLGA to release lactic acid/glycolic acid (antibacterial) in addition to encapsulated antibacterial (benzoic acid). In a food model system, the shelf life of the water melon juice was also found to be enhanced by suppressing the growth of the natural microbes in comparison to control.
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45
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Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.06.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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46
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Weiss J, Salminen H, Moll P, Schmitt C. Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. Adv Colloid Interface Sci 2019; 271:101987. [PMID: 31325651 DOI: 10.1016/j.cis.2019.07.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/07/2019] [Accepted: 07/07/2019] [Indexed: 12/12/2022]
Abstract
Mixed protein-polysaccharide structures have found widespread applications in various fields, such as in foods, pharmaceuticals or personal care products. A better understanding and a more precise control over the molecular interactions between the two types of macromolecules leading to an engineering of nanoscale and colloidal building blocks have fueled the design of novel structures with improved functional properties. However, these building blocks often do not constitute the final matrix. Rather, further process operations are used to transform the initially formed structural entities into bulk matrices. Systematic knowledge on the relation between molecular structure design and subsequent mesoscopic scale transitions induced by processing is scarce. This article aims at establishing a connection between these two approaches. Therefore, it reviews not only studies on the underlying molecular interaction phenomena leading to either a segregative or associative phase behavior and nanoscale or colloidal structures, but also looks at the less systematically studied approach of using macroscopic processing operations such as shearing, heating, crosslinking, and concentrating/drying to transform the initially generated structures into bulk matrices. Thereby, a more comprehensive look is taken at the relationship between different influencing factors, namely solvent conditions (i.e. pH, ionic strength), biopolymer characteristics (i.e. type, charge density, mixing ratio, biopolymer concentration), and processing parameters (i.e. temperature, mechanical stresses, pressure) to generate bulk protein-polysaccharide matrices with different morphological features. The need for a combinatorial approach is then demonstrated by reviewing in detail current mixed protein-polysaccharide applications that increasingly make use of this. In the process, open scientific questions that will need to be addressed in the future are highlighted.
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Affiliation(s)
- Jochen Weiss
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Hanna Salminen
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Pascal Moll
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Christophe Schmitt
- Nestec Research, Nestlé Institute of Material Sciences, Department of Chemistry, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland.
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47
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Gonçalves A, Estevinho BN, Rocha F. Formulation approaches for improved retinoids delivery in the treatment of several pathologies. Eur J Pharm Biopharm 2019; 143:80-90. [PMID: 31446044 DOI: 10.1016/j.ejpb.2019.08.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 06/25/2019] [Accepted: 08/21/2019] [Indexed: 01/07/2023]
Abstract
Retinoid acid (RA) and other retinoids are extensively used as therapeutic agents in the treatment of several types of cancer and skin disorders. However, the efficiency of these medical agents is compromised due to the unsatisfactory concentration of retinoids in the target cells/tissues. Furthermore, severe side-effects are related to retinoids administration. Incorporation of retinoids into carrier-based delivery systems using encapsulation technology has been proposed in order to overcome the limitations of using free retinoids in the treatment of several pathologies. The present work starts exploring the competences and the difficulties of using retinoids in health care. The metabolism and the main considerations about the mechanism of action of retinoids are also discussed. The final sections are focused on the most recent studies about RA controlled delivery systems to be used in the medical field.
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Affiliation(s)
- Antónia Gonçalves
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Berta N Estevinho
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
| | - Fernando Rocha
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
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48
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Veiga RDSD, Aparecida Da Silva-Buzanello R, Corso MP, Canan C. Essential oils microencapsulated obtained by spray drying: a review. JOURNAL OF ESSENTIAL OIL RESEARCH 2019. [DOI: 10.1080/10412905.2019.1612788] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Ruth Dos Santos Da Veiga
- Post-Graduation Program of Food Technology, Federal University of Technology – Paraná (UTFPR), Medianeira, PR, Brazil
| | | | - Marinês Paula Corso
- Post-Graduation Program of Food Technology, Federal University of Technology – Paraná (UTFPR), Medianeira, PR, Brazil
| | - Cristiane Canan
- Post-Graduation Program of Food Technology, Federal University of Technology – Paraná (UTFPR), Medianeira, PR, Brazil
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49
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Schepetkin IA, Kirpotina LN, Khlebnikov AI, Balasubramanian N, Quinn MT. Neutrophil Immunomodulatory Activity of Natural Organosulfur Compounds. Molecules 2019; 24:molecules24091809. [PMID: 31083328 PMCID: PMC6539273 DOI: 10.3390/molecules24091809] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 05/07/2019] [Accepted: 05/08/2019] [Indexed: 12/29/2022] Open
Abstract
Organosulfur compounds are bioactive components of garlic essential oil (EO), mustard oil, Ferula EOs, asafoetida, and other plant and food extracts. Traditionally, garlic (Allium sativum) is used to boost the immune system; however, the mechanisms involved in the putative immunomodulatory effects of garlic are unknown. We investigated the effects of garlic EO and 22 organosulfur compounds on human neutrophil responses. Garlic EO, allyl propyl disulfide, dipropyl disulfide, diallyl disulfide, and allyl isothiocyanate (AITC) directly activated Ca2+ flux in neutrophils, with the most potent being AITC. Although 1,3-dithiane did not activate neutrophil Ca2+ flux, this minor constituent of garlic EO stimulated neutrophil reactive oxygen species (ROS) production. In contrast, a close analog (1,4-dithiane) was unable to activate neutrophil ROS production. Although 1,3-dithiane-1-oxide also stimulated neutrophil ROS production, only traces of this oxidation product were generated after a 5 h treatment of HL60 cells with 1,3-dithiane. Evaluation of several phosphatidylinositol-3 kinase (PI3K) inhibitors with different subtype specificities (A-66, TGX 221, AS605240, and PI 3065) showed that the PI3K p110δ inhibitor PI 3065 was the most potent inhibitor of 1,3-dithiane-induced neutrophil ROS production. Furthermore, 1,3-dithiane enhanced the phosphorylation of extracellular signal-regulated kinase 1/2 (ERK1/2), glycogen synthase kinase 3 α/β (GSK-3α/β), and cAMP response element binding (CREB) protein in differentiated neutrophil-like HL60 cells. Density functional theory (DFT) calculations confirmed the reactivity of 1,3-dithiane vs. 1,4-dithiane, based on the frontier molecular orbital analysis. Our results demonstrate that certain organosulfur compounds can activate neutrophil functional activity and may serve as biological response modifiers by augmenting phagocyte functions.
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Affiliation(s)
- Igor A Schepetkin
- Department of Microbiology and Immunology, Montana State University, Bozeman, MT 59717, USA.
| | - Liliya N Kirpotina
- Department of Microbiology and Immunology, Montana State University, Bozeman, MT 59717, USA.
| | - Andrei I Khlebnikov
- Kizhner Research Center, Tomsk Polytechnic University, Tomsk 634050, Russia.
- Faculty of Chemistry, National Research Tomsk State University, Tomsk 634050, Russia.
| | | | - Mark T Quinn
- Department of Microbiology and Immunology, Montana State University, Bozeman, MT 59717, USA.
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50
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Abulateefeh SR, Al-Adhami GK, Alkawareek MY, Alkilany AM. Controlling the internal morphology of aqueous core-PLGA shell microcapsules: promoting the internal phase separation via alcohol addition. Pharm Dev Technol 2019; 24:671-679. [DOI: 10.1080/10837450.2018.1558238] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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