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Amiri S, Sepahvand S, Radi M, Abedi E. A comparative study between the performance of thymol-nanoemulsion and thymol-loaded nanostructured lipid carriers on the textural, microbial, and sensory characteristics of sausage. Curr Res Food Sci 2024; 8:100704. [PMID: 38435278 PMCID: PMC10907395 DOI: 10.1016/j.crfs.2024.100704] [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: 10/09/2023] [Revised: 02/11/2024] [Accepted: 02/17/2024] [Indexed: 03/05/2024] Open
Abstract
The objective of this research was to compare the function of thymol-loaded nanostructured lipid carriers (NLC) and a thymol-nanoemulsion (NE) with nitrite (120 mg/kg) on quality parameters of sausage. The droplet size of the NLC and NE was 140 and 86.39 nm with encapsulation efficiency of 97 and 94%, respectively. The results on sausage showed that all samples containing NLC and NE exhibited the lowest increase in peroxide value, total volatile base-nitrogen, and TBA with the highest inhibitory effect on the growth of E. coli, C. perfringens, lactic acid bacteria, psychrophilic bacteria, mold and yeast, and total viable counts as well as good texture and sensory attributes with the best results in the NLC + nitrite and NE + nitrite samples. The L* and a* values were relatively higher in the samples treated with nitrite, NLC + nitrite, and NE + nitrite after 4-week storage. This increase in redness was associated with the maintenance of oxymyoglobin levels and a decrease in metmyoglobin production. The results of this study indicated that the combined use of NLC/NE (particularly NE) with 60 mg/kg nitrite significantly improved the oxidative and color stability, and delayed the spoilage and off-flavor in sausage.
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Affiliation(s)
- Sedigheh Amiri
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran
- Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran
| | - Somayeh Sepahvand
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran
| | - Mohsen Radi
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran
- Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
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2
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Kato C, Itaya-Takahashi M, Miyazawa T, Ito J, Parida IS, Yamada H, Abe A, Shibata M, Someya K, Nakagawa K. Effects of Particle Size of Curcumin Solid Dispersions on Bioavailability and Anti-Inflammatory Activities. Antioxidants (Basel) 2023; 12:antiox12030724. [PMID: 36978972 PMCID: PMC10045274 DOI: 10.3390/antiox12030724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/07/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023] Open
Abstract
The delivery of curcumin (CUR) using the solid dispersion system (CUR solid dispersions; C-SDs) has been shown to improve CUR bioavailability. However, it is unclear how different particle sizes of C-SDs affect the bioavailability and biological activities of CUR. Hence, we prepared C-SDs in different sizes using food-grade excipients and evaluated their bioavailability and biological activities. By pulverizing large particle sizes of C-SDs using zirconia beads, we successfully prepared C-SDs I-IV (particle size: (I) 120, (II) 447, (III) 987, (IV) 1910 nm). When administrated orally in rats, the bioavailability of CUR was increased with decreasing C-SDs size, most likely by improving its solubility in micelles. When administrated intravenously in rats, blood concentrations of CUR were increased with increasing particle size, suggesting that larger C-SDs presumably control the metabolic conversion of CUR. In RAW264 cells, more CUR was taken up by cells as their sizes reduced, and the more potent their anti-inflammatory activities were, suggesting that smaller C-SDs were taken up through a number of cellular uptake pathways. Altogether, the present study showed an evident effect of C-SDs size on their bioavailability and anti-inflammatory activities—information that serves as a basis for improving the functionality of CUR.
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Affiliation(s)
- Chihiro Kato
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 468-1 Aramaki Aza-Aoba, Aoba-ku, Sendai 980-8572, Japan
| | - Mayuko Itaya-Takahashi
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 468-1 Aramaki Aza-Aoba, Aoba-ku, Sendai 980-8572, Japan
| | - Taiki Miyazawa
- New Industry Creation Hatchery Center (NICHe), Tohoku University, 6-6-10 Aramaki Aza-Aoba, Aoba-ku, Sendai 980-8579, Japan
| | - Junya Ito
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 468-1 Aramaki Aza-Aoba, Aoba-ku, Sendai 980-8572, Japan
| | - Isabella Supardi Parida
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 468-1 Aramaki Aza-Aoba, Aoba-ku, Sendai 980-8572, Japan
| | - Hiroki Yamada
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 468-1 Aramaki Aza-Aoba, Aoba-ku, Sendai 980-8572, Japan
| | - Akari Abe
- Yokohama Oils and Fats Industry Co., Ltd., 380-7 Horiyamashita, Hadano 259-1304, Japan
| | - Mika Shibata
- Yokohama Oils and Fats Industry Co., Ltd., 380-7 Horiyamashita, Hadano 259-1304, Japan
| | - Keita Someya
- Yokohama Oils and Fats Industry Co., Ltd., 380-7 Horiyamashita, Hadano 259-1304, Japan
| | - Kiyotaka Nakagawa
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 468-1 Aramaki Aza-Aoba, Aoba-ku, Sendai 980-8572, Japan
- Correspondence: ; Tel.: +81-22-757-4416
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3
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Rathod NB, Meral R, Siddiqui SA, Nirmal N, Ozogul F. Nanoemulsion-based approach to preserve muscle food: A review with current knowledge. Crit Rev Food Sci Nutr 2023; 64:6812-6833. [PMID: 36789616 DOI: 10.1080/10408398.2023.2175347] [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: 02/16/2023]
Abstract
Muscle foods are regarded as nutritionally dense foods while they are prone to spoilage by action of microorganism and oxidation. Recently, the consumer's preference is mostly toward minimally processed foods as well as preserved with natural preservatives. However, natural extract directly to the food matrix has several drawbacks. Hence development and applications of nanoemulsion has gained importance for the preservation of muscle foods to meet consumer requirements with enhanced food safety. Nanoemulsion utilizes natural extracts at much lower concentration with higher preservative abilities over original components. Nanoemulsions offer protection to the active component from degradation and ensure longer bioavailability. Novel techniques used for formulation of nanoemulsion provide stability to the emulsion with desirable qualities to improve their impacts. The application of nanoemulsion is known to enhance the preservative action of nanoemulsions by improving the microbial safety and oxidative stability in nanoform. This review provides recent updates on different methods used for formulation of nanoemulsions from different sources. Besides, successful application of nanoemulsion derived using natural agents for muscle food preservation and shelf life extension are reviewed. Thus, the application of nanoemulsion to extend shelf life and maintain quality is suggested for muscle foods.
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Affiliation(s)
- Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, PG Institute of Post-Harvest Technology and Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth) Roha, Raigad, Maharashtra, India
| | - Raciye Meral
- Faculty of Engineering, Department of Food Engineering, Van Yüzüncü Yıl University, Van, Turkey
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), D-Quakenbrück, Germany
| | - Nilesh Nirmal
- Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom, Thailand
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
- Biotechnology Research and Application Center, Cukurova University, Adana, Turkey
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4
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Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule. Food Res Int 2023; 163:112181. [PMID: 36596120 DOI: 10.1016/j.foodres.2022.112181] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/30/2022] [Accepted: 11/15/2022] [Indexed: 11/20/2022]
Abstract
In this study, from the perspective of simulating the milk fat globule (MFG) emulsion, the interaction between soybean lecithin (SL) and the main protein in milk, whey protein (WP), and its effect on physical characteristics and lipid digestion were investigated through multiple spectroscopic techniques and in vitro digestion. The mechanism of SL and WP was static quenching, indicating that a complex formed between WP and SL through hydrophobic interaction and hydrogen bonding. The addition of SL changed the secondary structure of WP. When the ratio of SL to WP was 1:3, the obtained SL-WP emulsion that simulated milk fat globule exhibited the smallest particle size distribution and the highest absolute value of zeta potential. In addition, the emulsion exhibited high encapsulation efficiency (91.67 ± 1.24 %) and good stability. Compared with commercially available infant formula (IF), the final free fatty acid release of prepared SL-WP emulsion was close to that of human milk (HM). The addition of lecithin increased the digestibility of fat and the release of free fatty acids, and the digestive characteristic and particle size change also were closer to that of HM from results of kinetics of free fatty acid release and microstructure analysis.
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Ma Y, Ma Y, Chi L, Wang S, Zhang D, Xiang Q. Lauric arginate ethyl ester: An update on the antimicrobial potential and application in the food systems. Front Microbiol 2023; 14:1125808. [PMID: 36910208 PMCID: PMC9995605 DOI: 10.3389/fmicb.2023.1125808] [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: 12/16/2022] [Accepted: 02/03/2023] [Indexed: 02/25/2023] Open
Abstract
Lauric arginate ethyl ester (LAE), a cationic surfactant with low toxicity, displays excellent antimicrobial activity against a broad range of microorganisms. LAE has been approved as generally recognized as safe (GRAS) for widespread application in certain foods at a maximum concentration of 200 ppm. In this context, extensive research has been carried out on the application of LAE in food preservation for improving the microbiological safety and quality characteristics of various food products. This study aims to present a general review of recent research progress on the antimicrobial efficacy of LAE and its application in the food industry. It covers the physicochemical properties, antimicrobial efficacy of LAE, and the underlying mechanism of its action. This review also summarizes the application of LAE in various foods products as well as its influence on the nutritional and sensory properties of such foods. Additionally, the main factors influencing the antimicrobial efficacy of LAE are reviewed in this work, and combination strategies are provided to enhance the antimicrobial potency of LAE. Finally, the concluding remarks and possible recommendations for the future research are also presented in this review. In summary, LAE has the great potential application in the food industry. Overall, the present review intends to improve the application of LAE in food preservation.
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Affiliation(s)
- Yunfang Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Yanqing Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Lei Chi
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Shaodan Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Dianhe Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
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6
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Yang H, Song L, Sun P, Su R, Wang S, Cheng S, Zhan X, Lü X, Xia X, Shi C. Synergistic bactericidal effect of ultrasound combined with citral nanoemulsion on Salmonella and its application in the preservation of purple kale. ULTRASONICS SONOCHEMISTRY 2023; 92:106269. [PMID: 36571884 PMCID: PMC9800203 DOI: 10.1016/j.ultsonch.2022.106269] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/08/2022] [Accepted: 12/12/2022] [Indexed: 05/28/2023]
Abstract
In this study, a novel citral nanoemulsion (CLNE) was prepared by ultrasonic emulsification. The synergistic antibacterial mechanism of ultrasound combined with CLNE against Salmonella Typhimurium and the effect on the physicochemical properties of purple kale were investigated. The results showed that the combined treatment showed obviously inactivate effect of S. Typhimurium. Treatment with 0.3 mg/mL CLNE combined with US (20 kHz, 253 W/cm2) for 8 min reduced S. Typhimurium populations in phosphate-buffered saline (PBS) by 9.05 log CFU/mL. Confocal laser scanning microscopy (CLSM), flow cytometry (FCM), protein and nucleic acid release assays showed that the US combination CLNE disrupt the integrity of S. Typhimurium membranes. Reactive oxygen species (ROS) and malondialdehyde (MDA) detection indicated that US+CLNE exacerbated oxidative stress and lipid peroxidation in cell membranes. The morphological changes of cells after different treatments by field emission scanning electron microscopy (FESEM), transmission electron microscopy (TEM) illustrated that the synergistic effect of US+CLNE treatment changed the morphology and internal microstructure of the bacteriophage cells. Application of US+CLNE on purple kale leaves for 6 min significantly (P < 0.05) reduced the number of S. Typhimurium, but no changes in the physicochemical properties of the leaves were detected. This study elucidates the synergistic antibacterial mechanism of ultrasound combined with CLNE and provides a theoretical basis for its application in food sterilization.
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Affiliation(s)
- Hui Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Luyi Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Peiwen Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ruiying Su
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuqi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuai Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiangjun Zhan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaodong Xia
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116304, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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7
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Chen Z, Xu Y, Lu Y, Miao Z, Yi Y, Wang L, Hou W, Ai Y, Wang H, Min T. Effect and mechanism of eugenol on storage quality of fresh-peeled Chinese water chestnuts. FRONTIERS IN PLANT SCIENCE 2022; 13:965723. [PMID: 36247627 PMCID: PMC9557107 DOI: 10.3389/fpls.2022.965723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Accepted: 09/13/2022] [Indexed: 06/16/2023]
Abstract
The study aimed to investigate the effect and mechanism of eugenol treatment on fresh-peeled Chinese water chestnuts (CWCs). The results found that eugenol treatment maintained the appearance of fresh-peeled CWCs, accompanied by higher L* value, total solids and O2 contents, as well as lower browning degree, weight loss rate, CO2 content, a* and b* values. In addition, eugenol treatment significantly reduced the activities of peroxidase, phenylalanine ammonia-lyase, and polyphenol oxidase, as well as the total content of soluble quinone in fresh-peeled CWCs. Meanwhile, fresh-peeled CWCs treated with eugenol showed markedly lower content of total flavonoids, which may be related to yellowing. Furthermore, eugenol treatment suppressed the rates of O2·- and OH·- production as well as the contents of H2O2 and malondialdehyde in fresh-peeled CWCs. During the storage, eugenol treatment not only increased the activities of catalase, superoxide dismutase, ascorbate peroxidase and glutathione reductase as well as the DPPH free radical scavenging rate, but also increased the total phenolics, ascorbic acid and glutathione contents. In summary, eugenol treatment delayed the surface discoloration of fresh-peeled CWCs by improving the antioxidant capacity, inhibiting the phenolic compound metabolism and scavenging ROS, thus effectively maintaining the quality of fresh-peeled CWCs while extending their shelf life.
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Affiliation(s)
- Zhe Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yuhan Xu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yang Lu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Zeyu Miao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yang Yi
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Limei Wang
- College of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Wenfu Hou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Youwei Ai
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Hongxun Wang
- College of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Ting Min
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
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8
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Hossain MI, Rahaman Mizan MF, Toushik SH, Roy PK, Jahid IK, Park SH, Ha SD. Antibiofilm effect of nisin alone and combined with food-grade oil components (thymol and eugenol) against Listeria monocytogenes cocktail culture on food and food-contact surfaces. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108796] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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9
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Chen H, Zhong Q. Physical and antimicrobial properties of self-emulsified nanoemulsions containing three synergistic essential oils. Int J Food Microbiol 2022; 365:109557. [DOI: 10.1016/j.ijfoodmicro.2022.109557] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 12/20/2021] [Accepted: 01/26/2022] [Indexed: 11/26/2022]
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10
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Zhang X, Zhou D, Cao Y, Zhang Y, Xiao X, Liu F, Yu Y. Synergistic inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by gallic acid and thymol and its potential application on fresh-cut tomatoes. Food Microbiol 2021; 102:103925. [PMID: 34809951 DOI: 10.1016/j.fm.2021.103925] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 10/09/2021] [Accepted: 10/17/2021] [Indexed: 01/03/2023]
Abstract
Antibacterial activity against Escherichia coli O157:H7 and Staphylococcus aureus of five typical plant-derived compounds [gallic acid (G.A), citral (Cit), thymol (Thy), salicylic acid (S.A), lauric acid (L.A)] were investigated by determining the minimum inhibitory concentration (MIC) and the fractional inhibitory concentration index (FICI). The results showed that only a combination of Thy and G.A (TGA), with a concentration of 0.1 and 1.25 mg/mL, respectively, had a synergistic effect (FICI = 0.5) on both E. coli O157:H7 and S. aureus. The amount of Thy and G.A in mixture were four-fold lower than the MICs of the individuals shown to cause the equivalent antimicrobial activity in trypticase soy broth (TSB). The microbial reduction obtained in TSB with addition of TGA were significantly higher (P < 0.05) than the reduction shown for the broth supplemented with the separated phenolics. TGA caused the changes of morphology and membrane integrity of bacteria. Additionally, the application of TGA on fresh-cut tomatoes are investigated. Fresh-cut tomatoes inoculated with E. coli O157:H7and S. aureus were washed for 2min, 5min, 10min at 4 °C, 25 °C, 40 °C in 0.3% NaOCl, or water containing TGA at various concentrations. Overall, the reduction of TGA achieved against S. aureus is higher than E. coli O157:H7. Same concentrations of combined antimicrobials at a temperature of 40 °C further increased the degree of microbial inactivation, with an additional 0.89-1.51 log CFU/g reduction compared to that at 25 °C. Moreover, 1/2MICThy+1/2MICG.A at 25 °C for 10min or 40 °C for 5min were generally acceptable with sensorial scores higher than 7. Our results showed that TGA could work synergistically on the inactivation of the tested bacteria and may be used as an alternative disinfectant of fresh produce.
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Affiliation(s)
- Xiaowei Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Donggen Zhou
- Ningbo International Travel Healthcare Center, No.336 Liuting Street, Haishu District, Ningbo City, Zhejiang province, 315012, China
| | - Yifang Cao
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Yan Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Xinglong Xiao
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China.
| | - Fengsong Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Yigang Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China.
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11
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The Improved Properties of Zein Encapsulating and Stabilizing Sacha Inchi Oil by Surfactant Combination of Lecithin and Tween 80. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02706-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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12
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Dammak I, Luciano CG, Pérez-Córdoba LJ, Monteiro ML, Conte-Junior CA, Sobral PJDA. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review. RSC Adv 2021; 11:28148-28168. [PMID: 35480739 PMCID: PMC9038010 DOI: 10.1039/d1ra04888k] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Accepted: 08/05/2021] [Indexed: 11/21/2022] Open
Abstract
The attention towards active films has increased due to consumer demand for high-quality foods without chemical additives. Active biopolymer-based films have shown great potential for active films by impacting food safety, acting as the carriers of various natural antioxidant and antimicrobial compounds, and decreasing environmental pollution from petrol-derived packaging materials. However, there is a wide range of challenges concerning the different characteristics of biopolymers and plasticizers, often hygroscopic/hydrophilic, compared to numerous lipophilic bioactive compounds. Therefore, recent studies have focused on applying oil-in-water emulsion-based systems to enhance the lipophilic bioactive compounds' dispersibility into the film matrix, improving their performance. It is worth emphasizing that resulting complex systems give rise to new challenges such as (i) dispersion technology of the bioactive compounds with minimum adverse effects on its bioactivities, (ii) interactions between different components of the active films, giving rise to new physicochemical properties, and (iii) the change of the diffusion properties of bioactive compounds into the active films, resulting in different release properties. These challenges are profound and critically discussed in this review, as well as the encapsulation techniques employed in preparing emulsions loaded with lipophilic bioactive compounds for the active film development. An outlook of future directions in the research, development, and application of these active films are given. The attention towards active films has increased due to consumer demand for high-quality foods without chemical additives.![]()
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Affiliation(s)
- Ilyes Dammak
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Avenida Athos da Silveira Ramos, no. 149, Bloco A, 5° andar, sala 534 e 545 Rio de Janeiro, RJ 21941-909 Brazil +55-21-3938-7825.,Department of Food Engineering, FZEA, University of São Paulo (USP) Pirassununga SP Brazil
| | - Carla Giovana Luciano
- Department of Food Engineering, FZEA, University of São Paulo (USP) Pirassununga SP Brazil
| | | | - Maria Lúcia Monteiro
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Avenida Athos da Silveira Ramos, no. 149, Bloco A, 5° andar, sala 534 e 545 Rio de Janeiro, RJ 21941-909 Brazil +55-21-3938-7825
| | - Carlos Adam Conte-Junior
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Avenida Athos da Silveira Ramos, no. 149, Bloco A, 5° andar, sala 534 e 545 Rio de Janeiro, RJ 21941-909 Brazil +55-21-3938-7825
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, FZEA, University of São Paulo (USP) Pirassununga SP Brazil.,Food Research Center (FoRC), University of São Paulo (USP) São Paulo (SP) Brazil
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13
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Antimicrobial Activity of Thymol and Thymol-Nanoemulsion Against Three Food-Borne Pathogens Inoculated in a Sausage Model. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02689-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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14
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Koroleva MY, Yurtov EV. Ostwald ripening in macro- and nanoemulsions. RUSSIAN CHEMICAL REVIEWS 2021. [DOI: 10.1070/rcr4962] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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15
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Nallamilli T, Ketomaeki M, Prozeller D, Mars J, Morsbach S, Mezger M, Vilgis T. Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan. Curr Res Food Sci 2021; 4:53-62. [PMID: 33665619 PMCID: PMC7902899 DOI: 10.1016/j.crfs.2021.01.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 01/23/2021] [Accepted: 01/29/2021] [Indexed: 11/29/2022] Open
Abstract
In this study, the complex coacervation mechanism of Lauric arginate ester (LAE) with λ-carrageenan was studied using turbidimetry, light scattering and electrophoresis. The complexes formed were found to have a bilayer-like structure using small angle X-ray scattering (SAXS) and cryo-TEM (transmission electron microscopy). It was observed that mixing LAE with Sodium dodecyl sulfate (SDS) could significantly reduce the interactions between mixed micelles and λ-carrageenan. The interactions between LAE/SDS and λ-carrageenan were found to be predominantly entropy driven. Mixed micelles of LAE/Tween 20 and LAE/SDS showed significantly less interactions with carrageenan compared to pure LAE micelles. Interfacial properties of complexes were measured using surface tension measurements. It was observed that pure LAE showed good foaming behavior and when mixed with increasing amounts of carrageenan the foaming capacity decreased. Reduction in foam volume was due to reduced availability of free LAE molecules for foam stabilization and due to hydrophilic nature of complexes. Lauric arginate forms complex coacervates with Lambda carrageenan due to combination of electrostatic and hydrophobic interactions. Coacervation leads to both soluble and insoluble coacervates depending on the mixing ratio. The complex coacervates show a lamellar microstructure with certain degree of disorder in the lamellar layers. Interactions of Lauric arginate with Lambda carrageenan decrease when it is mixed with either non ionic or anionic surfactant due to formation of mixed micelles.
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Affiliation(s)
- Trivikram Nallamilli
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Markus Ketomaeki
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Domenik Prozeller
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Julian Mars
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Svenja Morsbach
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Markus Mezger
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Thomas Vilgis
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
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16
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McClements DJ, Das AK, Dhar P, Nanda PK, Chatterjee N. Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.643208] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
There is increasing interest in the use of natural preservatives (rather than synthetic ones) for maintaining the quality and safety of foods due to their perceived environmental and health benefits. In particular, plant-based antimicrobials are being employed to protect against microbial spoilage, thereby improving food safety, quality, and shelf-life. However, many natural antimicrobials cannot be utilized in their free form due to their chemical instability, poor dispersibility in food matrices, or unacceptable flavor profiles. For these reasons, encapsulation technologies, such as nanoemulsions, are being developed to overcome these hurdles. Indeed, encapsulation of plant-based preservatives can improve their handling and ease of use, as well as enhance their potency. This review highlights the various kinds of plant-based preservatives that are available for use in food applications. It then describes the methods available for forming nanoemulsions and shows how they can be used to encapsulate and deliver plant-based preservatives. Finally, potential applications of nano-emulsified plant-based preservatives for improving food quality and safety are demonstrated in the meat, fish, dairy, and fresh produce areas.
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17
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Ho TM, Abik F, Mikkonen KS. An overview of nanoemulsion characterization via atomic force microscopy. Crit Rev Food Sci Nutr 2021; 62:4908-4928. [PMID: 33543990 DOI: 10.1080/10408398.2021.1879727] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Nanoemulsion-based systems are widely applied in food industries for protecting active ingredients against oxidation and degradation and controlling the release rate of active core ingredients under particular conditions. Visualizing the interface morphology and measuring the interfacial interaction forces of nanoemulsion droplets are essential to tailor and design intelligent nanoemulsion-based systems. Atomic force microscopy (AFM) is being established as an important technique for interface characterization, due to its unique advantages over traditional imaging and surface force-determining approaches. However, there is a gap in knowledge about the applicability of AFM in characterizing the droplet interface properties of nanoemulsions. This review aims to describe the fundamentals of the AFM technique and nanoemulsions, mainly focusing on the recent use of AFM to investigate nanoemulsion properties. In addition, by reviewing interfacial studies on emulsions in general, perspectives for the further development of AFM to study nanoemulsions are also discussed.
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Affiliation(s)
- Thao Minh Ho
- Department of Food and Nutrition, University of Helsinki, Finland.,Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, Finland
| | - Felix Abik
- Department of Food and Nutrition, University of Helsinki, Finland
| | - Kirsi S Mikkonen
- Department of Food and Nutrition, University of Helsinki, Finland.,Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, Finland
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18
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Ji M, Wu J, Sun X, Guo X, Zhu W, Li Q, Shi X, Tian Y, Wang S. Physical properties and bioactivities of fish gelatin films incorporated with cinnamaldehyde-loaded nanoemulsions and vitamin C. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110103] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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19
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Natural Plant-Derived Chemical Compounds as Listeria monocytogenes Inhibitors In Vitro and in Food Model Systems. Pathogens 2020; 10:pathogens10010012. [PMID: 33375619 PMCID: PMC7823385 DOI: 10.3390/pathogens10010012] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 12/07/2020] [Accepted: 12/22/2020] [Indexed: 01/08/2023] Open
Abstract
Listeria monocytogenes is a foodborne pathogen, sporadically present in various food product groups. An illness caused by the pathogen, named listeriosis, has high fatality rates. Even though L. monocytogenes is resistant to many environmental factors, e.g., low temperatures, low pH and high salinity, it is susceptible to various natural plant-derived antimicrobials (NPDA), including thymol, carvacrol, eugenol, trans-cinnamaldehyde, carvone S, linalool, citral, (E)-2-hexenal and many others. This review focuses on identifying NPDAs active against L. monocytogenes and their mechanisms of action against the pathogen, as well as on studies that showed antimicrobial action of the compounds against the pathogen in food model systems. Synergistic action of NDPA with other factors, biofilm inhibition and alternative delivery systems (encapsulation and active films) of the compounds tested against L. monocytogenes are also summarized briefly.
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20
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Lecithin alleviates protein flocculation and enhances fat digestion in a model of infant formula emulsion. Food Chem 2020; 346:128918. [PMID: 33385913 DOI: 10.1016/j.foodchem.2020.128918] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 11/22/2020] [Accepted: 12/17/2020] [Indexed: 11/21/2022]
Abstract
This study investigates whether lecithin could fasten lipolysis through the alleviation of protein aggregation in an infant formula emulsion model. Our previous study reported low intestinal digestion of infant formula could be due to the aggregation of proteins that slow lipid digestion. The emulsion contained lipids droplets simulating the fatty acid composition in breast milk, different levels of lecithin and milk protein. The interphase proteins were replaced with lecithin in a dose-dependent manner. The results showed the addition of 5% and 7% lecithin improves the physical stability, narrows the range of particle size, reduces the mean particle size and increases the zeta potential. The 5% lecithin emulsion showed the highest rate and extent of lipid and protein digestion. These positive effects were caused by lecithin through stabilizing the emulsion and suppressing droplet flocculation after digestion. Lecithin promotes lipid digestion and may improve the "insufficient fat supply" in infant formula.
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21
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Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100716] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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22
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Zhao R, Song R, Sun G, Liu S, Li B, Cao Y, Li Y. Cutoff Ostwald ripening stability of eugenol-in-water emulsion by co-stabilization method and antibacterial activity evaluation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105925] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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23
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Banasaz S, Morozova K, Ferrentino G, Scampicchio M. Encapsulation of Lipid-Soluble Bioactives by Nanoemulsions. Molecules 2020; 25:E3966. [PMID: 32878137 PMCID: PMC7504786 DOI: 10.3390/molecules25173966] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 08/25/2020] [Accepted: 08/26/2020] [Indexed: 01/31/2023] Open
Abstract
Lipid-soluble bioactives are important nutrients in foods. However, their addition in food formulations, is often limited by limited solubility and high tendency for oxidation. Lipid-soluble bioactives, such as vitamins A, E, D and K, carotenoids, polyunsaturated fatty acids (PUFA) and essential oils are generally dispersed in water-based solutions by homogenization. Among the different homogenization technologies available, nanoemulsions are one of the most promising. Accordingly, this review aims to summarize the most recent advances in nanoemulsion technology for the encapsulation of lipid-soluble bioactives. Modern approaches for producing nanoemulsion systems will be discussed. In addition, the challenges on the encapsulation of common food ingredients, including the physical and chemical stability of the nanoemulsion systems, will be also critically examined.
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Affiliation(s)
| | - Ksenia Morozova
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (S.B.); (G.F.); (M.S.)
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24
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Dammak I, Sobral PJDA, Aquino A, Neves MAD, Conte‐Junior CA. Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review. Compr Rev Food Sci Food Saf 2020; 19:2721-2746. [DOI: 10.1111/1541-4337.12606] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 01/02/2023]
Affiliation(s)
- Ilyes Dammak
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
| | - Paulo José do Amaral Sobral
- Department of Food EngineeringFZEAUniversity of São Paulo Pirassununga São Paulo Brazil
- Food Research Center (FoRC)University of São Paulo Pirassununga São Pau Brazil
| | - Adriano Aquino
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
- Nanotechnology NetworkCarlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro Rio de Janerio Brazil
| | | | - Carlos Adam Conte‐Junior
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
- Nanotechnology NetworkCarlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro Rio de Janerio Brazil
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25
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Wan J, Pei Y, Hu Y, Ai T, Sheng F, Li J, Li B. Microencapsulation of Eugenol Through Gelatin-Based Emulgel for Preservation of Refrigerated Meat. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02502-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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26
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Physical and antimicrobial properties of neutral nanoemulsions self-assembled from alkaline thyme oil and sodium caseinate mixtures. Int J Biol Macromol 2020; 148:1046-1052. [DOI: 10.1016/j.ijbiomac.2020.01.233] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 01/14/2020] [Accepted: 01/22/2020] [Indexed: 11/21/2022]
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27
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Ma Q, Davidson PM, Zhong Q. Properties and potential food applications of lauric arginate as a cationic antimicrobial. Int J Food Microbiol 2020; 315:108417. [DOI: 10.1016/j.ijfoodmicro.2019.108417] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 10/21/2019] [Accepted: 11/01/2019] [Indexed: 11/28/2022]
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28
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Liu Q, Huang H, Chen H, Lin J, Wang Q. Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds. Molecules 2019; 24:E4242. [PMID: 31766473 PMCID: PMC6930561 DOI: 10.3390/molecules24234242] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 11/11/2019] [Accepted: 11/14/2019] [Indexed: 01/19/2023] Open
Abstract
Nanoemulsions have attracted significant attention in food fields and can increase the functionality of the bioactive compounds contained within them. In this paper, the preparation methods, including low-energy and high-energy methods, were first reviewed. Second, the physical and chemical destabilization mechanisms of nanoemulsions, such as gravitational separation (creaming or sedimentation), flocculation, coalescence, Ostwald ripening, lipid oxidation and so on, were reviewed. Then, the impact of different stabilizers, including emulsifiers, weighting agents, texture modifiers (thickening agents and gelling agents), ripening inhibitors, antioxidants and chelating agents, on the physicochemical stability of nanoemulsions were discussed. Finally, the applications of nanoemulsions for the delivery of functional ingredients, including bioactive lipids, essential oil, flavor compounds, vitamins, phenolic compounds and carotenoids, were summarized. This review can provide some reference for the selection of preparation methods and stabilizers that will improve performance in nanoemulsion-based products and expand their usage.
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Affiliation(s)
- Qingqing Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - He Huang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Honghong Chen
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Junfan Lin
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Qin Wang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA
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29
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Carvalho VFM, Salata GC, de Matos JKR, Costa-Fernandez S, Chorilli M, Steiner AA, de Araujo GLB, Silveira ER, Costa-Lotufo LV, Lopes LB. Optimization of composition and obtainment parameters of biocompatible nanoemulsions intended for intraductal administration of piplartine (piperlongumine) and mammary tissue targeting. Int J Pharm 2019; 567:118460. [PMID: 31247278 DOI: 10.1016/j.ijpharm.2019.118460] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 05/27/2019] [Accepted: 06/23/2019] [Indexed: 11/30/2022]
Abstract
As a new strategy for treatment of ductal carcinoma in situ, biocompatible and bioadhesive nanoemulsions for intraductal administration of the cytotoxic agent piplartine (piperlongumine) were optimized in this study. To confer bioadhesive properties, the nanoemulsion was modified with chitosan or hyaluronic acid. Tricaprylin was selected as the nanoemulsion non-polar phase due to its ability to dissolve larger drug amounts compared to isopropyl myristate and monocaprylin. Use of phosphatidylcholine as sole surfactant did not result in a homogeneous nanoemulsion, while its association with polysorbate 80 and glycerol (in a surfactant blend) led to the formation of nanoemulsions with droplet size of 76.5 ± 1.2 nm. Heating the aqueous phase to 50 °C enabled sonication time reduction from 20 to 10 min. Inclusion of either chitosan or hyaluronic acid resulted in nanoemulsions with similar in vitro bioadhesive potential, and comparable ability to prolong mammary tissue retention (to 120 h) in vivo without causing undesirable histological alterations. Piplartine was stable in both nanoemulsions for 60 days; however, the size of loaded NE-HA was maintained at a similar range for longer periods of time, suggesting that this nanoemulsion may be a stronger candidate for intraductal delivery.
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Affiliation(s)
- Vanessa F M Carvalho
- Department of Pharmacology, Institute of Biomedical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | - Giovanna C Salata
- Department of Pharmacology, Institute of Biomedical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | - Jenyffer K R de Matos
- Department of Pharmacology, Institute of Biomedical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | - Sandra Costa-Fernandez
- Department of Pharmacology, Institute of Biomedical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | - Marlus Chorilli
- School of Pharmaceutical Sciences at Araraquara, São Paulo State University, Araraquara, SP, Brazil
| | - Alexandre A Steiner
- Department of Immunology, Institute of Biomedical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | | | - Edilberto R Silveira
- Department of Inorganic and Organic Chemistry, Federal University of Ceará, Fortaleza, CE, Brazil
| | - Leticia V Costa-Lotufo
- Department of Pharmacology, Institute of Biomedical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | - Luciana B Lopes
- Department of Pharmacology, Institute of Biomedical Sciences, University of São Paulo, São Paulo, SP, Brazil.
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30
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Dammak I, Sobral PJDA. Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14183] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Ilyes Dammak
- Department of Food Engineering FZEA University of São Paulo 225 Duque de Caxias Norte Avenue 13635‐900 Pirassununga, São Paulo Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering FZEA University of São Paulo 225 Duque de Caxias Norte Avenue 13635‐900 Pirassununga, São Paulo Brazil
- Food Research Center (FoRC) University of São Paulo Rua do Lago, 250, Semi‐industrial building, block C 05508‐080 São Paulo Brazil
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31
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Mazarei Z, Rafati H. Nanoemulsification of Satureja khuzestanica essential oil and pure carvacrol; comparison of physicochemical properties and antimicrobial activity against food pathogens. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.094] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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Surfactant type affects the washing effect of cinnamon leaf essential oil emulsion on kale leaves. Food Chem 2019; 271:122-128. [DOI: 10.1016/j.foodchem.2018.07.203] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 07/17/2018] [Accepted: 07/26/2018] [Indexed: 12/21/2022]
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33
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Assadpour E, Mahdi Jafari S. A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers. Crit Rev Food Sci Nutr 2018; 59:3129-3151. [PMID: 29883187 DOI: 10.1080/10408398.2018.1484687] [Citation(s) in RCA: 198] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Today, there is an ever-growing interest on natural food ingredients both by consumers and producers in the food industry. In fact, people are looking for those products in the market which are free from artificial and synthetic additives and can promote their health. These food bioactive ingredients should be formulated in such a way that protects them against harsh process and environmental conditions and safely could be delivered to the target organs and cells. Nanoencapsulation is a perfect strategy for this situation and there have been many studies in recent years for nanoencapsulation of food components and nutraceuticals by different technologies. In this review paper, our main goal is firstly to have an overview of nanoencapsulation techniques applicable to food ingredients in a systematic classification, i.e., lipid-based nanocarriers, nature-inspired nanocarriers, special-equipment-based nanocarriers, biopolymer nanocarriers, and other miscellaneous nanocarriers. Then, application of these cutting-edge nanocarriers for different nutraceuticals including phenolic compounds and antioxidants, natural food colorants, antimicrobial agents and essential oils, vitamins, minerals, flavors, fish oils and essential fatty acids will be discussed along with presenting some examples in each field.
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Affiliation(s)
- Elham Assadpour
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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34
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Kang JH, Song KB. Combined effect of a positively charged cinnamon leaf oil emulsion and organic acid on the inactivation of Listeria monocytogenes inoculated on fresh-cut Treviso leaves. Food Microbiol 2018; 76:146-153. [PMID: 30166135 DOI: 10.1016/j.fm.2018.05.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2017] [Revised: 04/09/2018] [Accepted: 05/14/2018] [Indexed: 11/17/2022]
Affiliation(s)
- Ji-Hoon Kang
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Kyung Bin Song
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
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35
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Tailoring microstructural, drug release properties, and antichagasic efficacy of biocompatible oil-in-water benznidazol-loaded nanoemulsions. Int J Pharm 2018; 555:36-48. [PMID: 30448310 DOI: 10.1016/j.ijpharm.2018.11.041] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2018] [Revised: 11/12/2018] [Accepted: 11/15/2018] [Indexed: 12/25/2022]
Abstract
This study explored the transition of lamellar-type liquid crystal (LLC) to biocompatible oil-in-water nanoemulsions able to modify benznidazole (BNZ) release and target the drug to cells infected with the T. cruzi parasite. Three cosolvents (2methylpyrrolidone [NMP], polyethylene glycol [POL], and propylene glycol [PRO] were tested to induce the transition of anisotropic LLC systems to isotropic nanoemulsions. Mixtures of soy phosphatidylcholine with sodium oleate stabilized the dispersions of medium chain triglyceride in water. Rheological measurements, polarized microscopy, and small angle X-ray scattering demonstrated that there is a phase transition from LLC to desired nanoemulsions. These small and narrow droplet-sized nanocarriers exhibited some advantages and promising features, such as the enhanced BNZ aqueous solubility and slow drug release rate. In vitro cell biocompatibility of formulations was assessed in the Vero E6 and SiHa cell lines. Drug-loaded nanoemulsions inhibited the epimastigote growth of the T. cruzi parasite (IC50 0.208 ± 0.052 μg mL-1) and reduced its infective life form trypomastigote (IC50 0.392 ± 0.107 μg mL-1). The oil-in-water nanoemulsions were demonstrated as promising biocompatible liquid drug delivery systems capable of improving the BNZ trypanocidal activity for the treatment of Chagas disease.
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36
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Chitosan - Shea butter solid nanoparticles assemblies for the preparation of a novel nanoparticles in microparticles system containing curcumin. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.05.075] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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37
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Lampis S, Carboni M, Steri D, Murgia S, Monduzzi M. Lipid based liquid-crystalline stabilized formulations for the sustained release of bioactive hydrophilic molecules. Colloids Surf B Biointerfaces 2018; 168:35-42. [DOI: 10.1016/j.colsurfb.2018.03.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2017] [Revised: 02/25/2018] [Accepted: 03/01/2018] [Indexed: 10/17/2022]
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38
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Influence of bio-active terpenes on the characteristics and functional properties of egg yolk. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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39
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Robledo N, López L, Bunger A, Tapia C, Abugoch L. Effects of Antimicrobial Edible Coating of Thymol Nanoemulsion/Quinoa Protein/Chitosan on the Safety, Sensorial Properties, and Quality of Refrigerated Strawberries (Fragaria × ananassa) Under Commercial Storage Environment. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2124-3] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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40
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Ultrasonication-assisted formation and characterization of geraniol and carvacrol-loaded emulsions for enhanced antimicrobial activity against food-borne pathogens. CHEMICAL PAPERS 2018. [DOI: 10.1007/s11696-018-0501-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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41
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Mahgoub SA. Fermented Food in Egypt: A Sustainable Bio-preservation to Improve the Safety of Food. ACTA ACUST UNITED AC 2018. [DOI: 10.1007/698_2018_245] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Robledo N, Vera P, López L, Yazdani-Pedram M, Tapia C, Abugoch L. Thymol nanoemulsions incorporated in quinoa protein/chitosan edible films; antifungal effect in cherry tomatoes. Food Chem 2018; 246:211-219. [DOI: 10.1016/j.foodchem.2017.11.032] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 11/07/2017] [Accepted: 11/08/2017] [Indexed: 12/22/2022]
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43
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Research Updates on Different Vitamins Based Nanoemulsions and Characterization of Nanoemulsions. AN INTRODUCTION TO FOOD GRADE NANOEMULSIONS 2018. [DOI: 10.1007/978-981-10-6986-4_6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Food Nanoemulsions: Stability, Benefits and Applications. AN INTRODUCTION TO FOOD GRADE NANOEMULSIONS 2018. [DOI: 10.1007/978-981-10-6986-4_2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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McClements DJ, Jafari SM. Improving emulsion formation, stability and performance using mixed emulsifiers: A review. Adv Colloid Interface Sci 2018; 251:55-79. [PMID: 29248154 DOI: 10.1016/j.cis.2017.12.001] [Citation(s) in RCA: 459] [Impact Index Per Article: 76.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 12/01/2017] [Accepted: 12/02/2017] [Indexed: 12/14/2022]
Abstract
The formation, stability, and performance of oil-in-water emulsions may be improved by using combinations of two or more different emulsifiers, rather than an individual type. This article provides a review of the physicochemical basis for the ability of mixed emulsifiers to enhance emulsion properties. Initially, an overview of the most important physicochemical properties of emulsifiers is given, and then the nature of emulsifier interactions in solution and at interfaces is discussed. The impact of using mixed emulsifiers on the formation and stability of emulsions is then reviewed. Finally, the impact of using mixed emulsifiers on the functional performance of emulsifiers is given, including gastrointestinal fate, oxidative stability, antimicrobial activity, and release characteristics. This information should facilitate the selection of combinations of emulsifiers that will have improved performance in emulsion-based products.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Taghavi E, Mirhosseini H, Rukayadi Y, Radu S, Biabanikhankahdani R. Effect of Microfluidization Condition on Physicochemical Properties and Inhibitory Activity of Nanoemulsion Loaded with Natural Antibacterial Mixture. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2037-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Ghaderi L, Moghimi R, Aliahmadi A, McClements DJ, Rafati H. Development of antimicrobial nanoemulsion-based delivery systems against selected pathogenic bacteria using a thymol-rich Thymus daenensis essential oil. J Appl Microbiol 2017; 123:832-840. [PMID: 28714250 DOI: 10.1111/jam.13541] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2017] [Revised: 07/11/2017] [Accepted: 07/11/2017] [Indexed: 11/28/2022]
Abstract
AIMS Thymol-rich medicinal plants have been used in traditional medicine to relieve infectious diseases. However, the application of essential oils as medicine is limited by its low water solubility and high vapour pressure. The objective of this study was to produce stable nanoemulsions of Thymus daenensis oil in water by preventing Ostwald ripening and phase separation. METHODS AND RESULTS The antibacterial activity of bulk and emulsified essential oil against selected pathogenic bacteria including Gram-negative (Haemophilus influenzae, Pseudomonas aeruginosa) and Gram-positive (Streptococcus pneumoniae) were investigated in the liquid and vapour phase. The optimum formulation (L2) contained 2% Tween 80 (surfactant) and 0·1% lecithin (cosurfactant) had a mean droplet diameter of 131 nm. In the liquid phase, the optimized nanoemulsion exhibited good antibacterial activity against S. pneumonia with MIC value of 0·0039 mg mL-1 . In the vapour phase, the MIC values against S. pneumonia were similar (<7·35 μL L-1 ) for both bulk and emulsified essential oil. However, there was no antibacterial activity in the vapour phase against H. influenzae and P. aeruginosa. Analysis of thymol concentration in the head space indicated that the nanoemulsion retarded the release of thymol into the vapour phase. CONCLUSIONS These findings highlight the potential applications of nanoemulsions containing essential oils as antibacterial products. SIGNIFICANCE AND IMPACT OF THE STUDY The results of the current study highlight the advantages of nanoemulsification for improvement of the physicochemical properties and the antibacterial activity of T. daenensis EOs in the liquid and vapour phase for therapeutic purposes.
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Affiliation(s)
- L Ghaderi
- Department of Phytochemistry & Chemical Engineering, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - R Moghimi
- Department of Phytochemistry & Chemical Engineering, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - A Aliahmadi
- Department of Biology, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - D J McClements
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - H Rafati
- Department of Phytochemistry & Chemical Engineering, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
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Chen H, Zhong Q. Lactobionic acid enhances the synergistic effect of nisin and thymol against Listeria monocytogenes Scott A in tryptic soy broth and milk. Int J Food Microbiol 2017; 260:36-41. [PMID: 28843122 DOI: 10.1016/j.ijfoodmicro.2017.08.013] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 08/16/2017] [Accepted: 08/17/2017] [Indexed: 12/21/2022]
Abstract
Listeria monocytogenes is a Gram-positive opportunistic human pathogen and it remains a significant cause of foodborne illnesses. A variety of natural and synthetic compounds have been studied to inhibit the growth of L. monocytogenes in foods. Antimicrobial combinations with synergistic antilisterial properties can reduce the dose of each antimicrobial, which can be further enhanced by chelating compounds. Therefore, the objective of this study was to determine antilisterial properties of binary or ternary combinations of lactobionic acid (LBA), nisin, and thymol in tryptic soy broth (TSB), 2% reduced-fat milk, and whole milk. The results showed that the minimum inhibitory concentration (MIC) of nisin, thymol and LBA was 125IU/mL, 0.25mg/mL, and 10mg/mL, respectively. The ternary combination was the most effective in reducing MICs of antimicrobials, with the MIC of nisin, thymol, and LBA being 31.25IU/mL, 0.0625mg/mL, and 1.25mg/mL, respectively. In TSB with 0.6% yeast extract, L. monocytogenes grew in individual or binary antimicrobial treatments of 31.25IU/mL nisin, 0.0625mg/mL thymol, and 1.25mg/mL LBA within 24h at 32°C, while it was completely inhibited by the ternary combination. In 2% reduced-fat milk at 21°C, the ternary combination of nisin, thymol, and LBA at respective concentrations of 250IU/mL, 2mg/mL, and 10mg/mL completely inhibited the bacterium to below the detection limit in 72h while >2log (CFU/mL) bacteria was still detected in all the binary combinations after 120h. In whole milk, the combination of 500IU/mL nisin, 2mg/mL thymol, and 10mg/mL LBA reduced bacteria to around 2log (CFU/mL) in 4h at 21°C, and no bacterial recovery was observed after 5 d. This study suggested the potential of the ternary combination of nisin, thymol and LBA for food preservation.
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Affiliation(s)
- Huaiqiong Chen
- Department of Food Science, University of Tennessee Knoxville, USA
| | - Qixin Zhong
- Department of Food Science, University of Tennessee Knoxville, USA.
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de Oca-Ávalos JMM, Candal RJ, Herrera ML. Nanoemulsions: stability and physical properties. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.06.003] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Chemical analysis and in vitro antimicrobial effects and mechanism of action of Trachyspermum copticum essential oil against Escherichia coli. ASIAN PAC J TROP MED 2017; 10:663-669. [PMID: 28870342 DOI: 10.1016/j.apjtm.2017.07.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 05/12/2017] [Accepted: 06/18/2017] [Indexed: 11/22/2022] Open
Abstract
OBJECTIVE To find a natural plant essential oil (EO) with excellent antimicrobial effects on food-borne bacteria and to explore the mechanism of its antimicrobial function against Escherichia coli (E. coli). METHODS The antimicrobial activity of seven EOs against Gram-negative E. coli ATCC 8739 and Gram-positive Staphylococcus aureus ATCC 6538 was investigated using agar disk diffusion method, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of each EO was determined using the broth dilution method. The chemical composition of the Trachyspermum copticum (T. copticum) EO was analyzed using gas chromatography-mass spectrometry (GC/MS). In order to explore the mechanism of the antimicrobial action, 1 MIC and 2 MIC of T. copticum EO was added to a suspension of E. coli, the growth curve and the scanning electron microscopy (SEM) analysis of E. coli, and the release of cell constituents and protein and potassium ions from the bacterial cell were measured. RESULTS The T. copticum EO had the best antimicrobial activity against the test bacteria, and 10 compounds accounting for 94.57% of the total oil were identified, with the major components being thymol (46.22%), p-cymene (19.03%), and γ-terpinene (22.41%). The addition of 1 MIC that T. copticum EO significantly inhibited the growth of E. coli and increased the release of cell constituents and protein and potassium ions from the bacterial cells. Scanning electron micrographs showed that T. copticum EO caused most of the E. coli cell membranes to collapse and rupture, leading to cell death. CONCLUSIONS These results indicate that T. copticum EO is a good natural antimicrobial agent for food-borne pathogens.
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