1
|
Barros JMHF, Santos AA, Stadnik MJ, da Costa C. Encapsulation of eucalyptus and Litsea cubeba essential oils using zein nanopolymer: Preparation, characterization, storage stability, and antifungal evaluation. Int J Biol Macromol 2024; 278:134690. [PMID: 39142480 DOI: 10.1016/j.ijbiomac.2024.134690] [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: 05/24/2024] [Revised: 08/07/2024] [Accepted: 08/10/2024] [Indexed: 08/16/2024]
Abstract
The encapsulation of essential oils (EOs) in protein-based biopolymeric matrices stabilized with surfactant ensures protection and physical stability of the EO against unfavorable environmental conditions. Accordingly, this study prepared zein nanoparticles loaded with eucalyptus essential oil (Z-EEO) and Litsea cubeba essential oil (Z-LEO), stable and with antifungal activity against Colletotrichum lindemuthianum, responsible for substantial damage to bean crops. The nanoparticles were prepared by nanoprecipitation with the aid of ultrasound treatment and characterized. The nanoparticles exhibited a hydrodynamic diameter close to 200 nm and PDI < 0.3 for 120 days, demonstrating the physical stability of the carrier system. Scanning electron microscopy and Transmission electron microscopy revealed that the nanoparticles were smooth and uniformly distributed spheres. Fourier-transform infrared spectroscopy showed interaction between zein and EOs through hydrogen bonding and hydrophobic interactions. Thermogravimetric analysis demonstrated the thermal stability of the nanoparticles compared to pure bioactive compounds. The nanoparticles exhibited a dose-dependent effect in inhibiting the fungus in in vitro testing, with Z-EEO standing out by inhibiting 70.0 % of the mycelial growth of C. lindemuthianum. Therefore, the results showed that zein has great potential to encapsulate hydrophobic compounds, improving the applicability of the bioactive compound as a biofungicide, providing protection for the EO.
Collapse
Affiliation(s)
- José Marcelo Honório Ferreira Barros
- Federal University of Santa Catarina, Graduate Program in Engineering Chemistry, Department of Chemical and Food Engineering, Florianópolis, Santa Catarina, Brazil
| | - Alessandro Antônio Santos
- Federal University of Santa Catarina, Graduate Program in Plant Genetic Resources, Department of Plant Sciences, Florianópolis, Santa Catarina, Brazil
| | - Marciel João Stadnik
- Federal University of Santa Catarina, Graduate Program in Plant Genetic Resources, Department of Plant Sciences, Florianópolis, Santa Catarina, Brazil
| | - Cristiane da Costa
- Federal University of Santa Catarina, Graduate Program in Engineering Chemistry, Department of Chemical and Food Engineering, Florianópolis, Santa Catarina, Brazil; Federal University of Santa Catarina, Graduate Program in Textile Engineering, Department of Textile Engineering, Blumenau, Santa Catarina, Brazil.
| |
Collapse
|
2
|
Zhang L, Wang G, Li Z, Yang J, Li H, Wang W, Li Z, Li H. Molecular pharmacology and therapeutic advances of monoterpene perillyl alcohol. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2024; 132:155826. [PMID: 38897045 DOI: 10.1016/j.phymed.2024.155826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 02/20/2024] [Accepted: 06/12/2024] [Indexed: 06/21/2024]
Abstract
BACKGROUND Perillyl alcohol (POH) is a aroma monoterpene commonly obtained from various plants' essential oil. Recently, increasing researches have demonstrated that POH may be useful, not only as flavor compound, but also as bioactive molecule because of a variety of biological activities. PURPOSE The aim of this review is to summarize the production, pharmacological activities and molecular mechanism, active derivatives, toxicity and parmacokinetics, and industrial application of POH. METHODS A systematic search of published articles up to January 2024 in Web of Science, China Knowledge Network, and PubMed databases is conducted using the following keywords: POH, POH derivatives, biological or pharmacological, production or synthesis, pharmacokinetics, toxicity and application. RESULTS Biotechnological production is considered to be a potential alternative approach to generate POH. POH provides diverse pharmacological benefits, including anticancer, antimicrobial, insecticidal, antioxidant, anti-inflammatory, hypotensive, vasorelaxant, antinociceptive, antiasthmatic, hepatoprotective effects, etc. The underlying mechanisms of action include modulation of NF-κB, JNK/c-Jun, Notch, Akt/mTOR, PI3K/Akt/eNOS, STAT3, Nrf2 and ERS response pathways, mitigation of mitochondrial dysfunction and membrane integrity damage, and inhibition of ROS accumulation, pro-inflammatory cytokines release and NLRP3 activation. What's more, the proteins or genes influenced by POH against diseases refer to Bax, Bcl-2, cyclin D1, CDK, p21, p53, HIF-1α, AP-1, caspase-3, M6P/IGF2R, PARP, VEGF, etc. Some clinical studies report that intranasal delivery of POH is a safe and effective treatment for cancer, but further clinical investigations are needed to confirm other health benefits of POH in human healthy. Depending on these health-promoting properties together with desirable flavor and safety, POH can be employed as dietary supplement, preservative and flavor additive in food and cosmetic fields, as building block in synthesis fields, as anticancer drug in medicinal fields, and as pesticides and herbicides in agricultural fields. CONCLUSION This review systematically summarizes the recent advances in POH and highlights its therapeutic effects and potential mechanisms as well as the clinical settings, which is helpful to develop POH into functional food and new candidate drug for prevention and management of diseases. Future studies are needed to conduct more biological activity studies of POH and its derivatives, and check their clinical efficacy and potential side effects.
Collapse
Affiliation(s)
- Lulu Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, Henan 450001, PR China.
| | - Guoguo Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, Henan 450001, PR China
| | - Zehao Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, Henan 450001, PR China
| | - Jinchu Yang
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, PR China.
| | - Haoliang Li
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, PR China
| | - Wanying Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, Henan 450001, PR China
| | - Zhijian Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, Henan 450001, PR China
| | - Hua Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, Henan 450001, PR China.
| |
Collapse
|
3
|
Imam MW, Luqman S. Unveiling the mechanism of essential oil action against skin pathogens: from ancient wisdom to modern science. Arch Microbiol 2024; 206:347. [PMID: 38985339 DOI: 10.1007/s00203-024-03986-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/22/2024] [Accepted: 04/28/2024] [Indexed: 07/11/2024]
Abstract
Essential oils are among the most well-known phyto-compounds, and since ancient times, they have been utilized in medicine. Over 100 essential oils have been identified and utilized as therapies for various skin infections and related ailments. While numerous commercial medicines are available in different dosage forms to treat skin diseases, the persisting issues include their side effects, toxicity, and low efficacy. As a result, researchers are seeking novel classes of compounds as substitutes for synthetic drugs, aiming for minimal side effects, no toxicity, and high efficacy. Essential oils have shown promising antimicrobial activity against skin-associated pathogens. This review presents essential knowledge and scientific information regarding essential oil's antimicrobial capabilities against microorganisms that cause skin infections. Essential oils mechanisms against different pathogens have also been explored. Many essential oils exhibit promising activity against various microbes, which has been qualitatively assessed using the agar disc diffusion experiment, followed by determining the minimum inhibitory concentration for quantitative evaluation. It has been observed that Staphylococcus aureus and Candida albicans have been extensively researched in the context of skin-related infections and their antimicrobial activity, including established modes of action. In contrast, other skin pathogens such as Staphylococcus epidermidis, Streptococcus pyogens, Propionibacterium acnes, and Malassezia furfur have received less attention or neglected. This review report provides an updated understanding of the mechanisms of action of various essential oils with antimicrobial properties. This review explores the anti-infectious activity and mode of action of essential against distinct skin pathogens. Such knowledge can be valuable in treating skin infections and related ailments.
Collapse
Affiliation(s)
- Md Waquar Imam
- Bioprospection and Product Development Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, 226015, Uttar Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201001, Uttar Pradesh, India
| | - Suaib Luqman
- Bioprospection and Product Development Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, 226015, Uttar Pradesh, India.
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201001, Uttar Pradesh, India.
| |
Collapse
|
4
|
Yang C, Zhang W, Xiang S, Chen L, Chun J, Chen H. Navel orange peel essential oil inhibits the growth and progression of triple negative breast cancer. BMC Complement Med Ther 2024; 24:233. [PMID: 38877505 PMCID: PMC11177363 DOI: 10.1186/s12906-024-04525-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Accepted: 05/28/2024] [Indexed: 06/16/2024] Open
Abstract
BACKGROUND Triple Negative Breast Cancer (TNBC) is a particular type of breast cancer with the highest mortality rate. Essential oils are concerned more and more as potential anti-cancer drugs. METHODS TNBC cells were treated with different concentrations of navel orange peel essential oil (NOPEO), and then a variety of experiments were performed to investigate the changes in the growth and progression of TNBC cells. MTT assay was performed to detect the proliferation of TNBC cells. The changes of cell cycle and apoptosis were analyzed by FACS. In order to explored the migration of TNBC cells, scratch wound assay was carried out. Western blotting and qPCR were used to examine the expression of proteins and mRNA of related genes. Furthermore, RNA-seq was used to analyze the altered genes and explored the possible signal pathway. RESULTS NOPEO demonstrated dose- and time-dependent suppression of TNBC cell growth. TNBC cells showed an increased percentage of G2/M-phase cells and the protein levels of CyclinB1 and CyclinD1 were decreased after NOPEO treatment. The apoptotic cells were increased in the NOPEO treated TNBC cells. The migration mobility was significantly inhibited by NOPEO. In total, 1376 genes were found to be up-regulated and 1335 genes were down-regulated after NOPEO treatment. According to KEGG and GO pathways, the differentially expressed genes were related to MAPK, Jak/stat and FoxQ signaling pathways. CONCLUSION This investigation explored the bio-activity and molecular mechanisms of NOPEO against TNBC cells. These results indicated that NOPEO could suppress TNBC growth and migration perhaps via the MAPK and Jak/stat signaling pathways, which may provide theoretical reference for anticancer drug development. NOPEO may be a potential natural product for the chemotherapeutic of TNBC.
Collapse
Affiliation(s)
- Chao Yang
- Oncology Research Center, Jiangxi Provincial Key Laboratory of Traditional Chinese Medicine Diagnosis and Rehabilitation of Malignant Tumors, Jiangxi University of Chinese Medicine, Nanchang, 330004, China
- College of Life Sciences, National Navel Orange Engineering Research Center, Gannan Normal University, Ganzhou, 341000, China
| | - Wenwen Zhang
- Oncology Research Center, Jiangxi Provincial Key Laboratory of Traditional Chinese Medicine Diagnosis and Rehabilitation of Malignant Tumors, Jiangxi University of Chinese Medicine, Nanchang, 330004, China
| | - Shi Xiang
- Oncology Research Center, Jiangxi Provincial Key Laboratory of Traditional Chinese Medicine Diagnosis and Rehabilitation of Malignant Tumors, Jiangxi University of Chinese Medicine, Nanchang, 330004, China
| | - Lai Chen
- Oncology Research Center, Jiangxi Provincial Key Laboratory of Traditional Chinese Medicine Diagnosis and Rehabilitation of Malignant Tumors, Jiangxi University of Chinese Medicine, Nanchang, 330004, China
| | - Jiong Chun
- College of Life Sciences, National Navel Orange Engineering Research Center, Gannan Normal University, Ganzhou, 341000, China.
| | - Hui Chen
- Oncology Research Center, Jiangxi Provincial Key Laboratory of Traditional Chinese Medicine Diagnosis and Rehabilitation of Malignant Tumors, Jiangxi University of Chinese Medicine, Nanchang, 330004, China.
- College of Life Sciences, National Navel Orange Engineering Research Center, Gannan Normal University, Ganzhou, 341000, China.
| |
Collapse
|
5
|
Razouk A, Tiganescu E, von Glahn AJ, Abdin AY, Nasim MJ, Jacob C. The future in the litter bin - bioconversion of food waste as driver of a circular bioeconomy. Front Nutr 2024; 11:1325190. [PMID: 38769990 PMCID: PMC11104270 DOI: 10.3389/fnut.2024.1325190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Accepted: 04/04/2024] [Indexed: 05/22/2024] Open
Abstract
Bioconversion of organic waste requires the development and application of rather simple, yet robust technologies capable of transferring biomass into energy and sustainable materials for the future. Food waste plays a significant role in this process as its valorisation reduces waste and at the same time avoids additional exploitation of primary resources. Nonetheless, to literally become "litterate". extensive research into such robust large-scale methods is required. Here, we highlight some promising avenues and materials which fulfill these "waste to value" requirements, from various types of food waste as sustainable sources for biogas, bioethanol and biodiesel to fertilizers and antioxidants from grape pomace, from old-fashioned fermentation to the magic of anaerobic digestion.
Collapse
Affiliation(s)
| | | | | | | | - Muhammad Jawad Nasim
- Division of Bioorganic Chemistry, School of Pharmacy, Saarland University, Saarbruecken, Germany
| | - Claus Jacob
- Division of Bioorganic Chemistry, School of Pharmacy, Saarland University, Saarbruecken, Germany
| |
Collapse
|
6
|
Aanniz T, El Omari N, Elouafy Y, Benali T, Zengin G, Khalid A, Abdalla AN, Sakran AM, Bouyahya A. Innovative Encapsulation Strategies for Food, Industrial, and Pharmaceutical Applications. Chem Biodivers 2024; 21:e202400116. [PMID: 38462536 DOI: 10.1002/cbdv.202400116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 02/07/2024] [Accepted: 03/10/2024] [Indexed: 03/12/2024]
Abstract
Bioactive metabolites obtained from fruits and vegetables as well as many drugs have various capacities to prevent or treat various ailments. Nevertheless, their efficiency, in vivo, encounter many challenges resulting in lower efficacy as well as different side effects when high doses are used resulting in many challenges for their application. Indeed, demand for effective treatments with no or less unfavorable side effects is rising. Delivering active molecules to a particular site of action within the human body is an example of targeted therapy which remains a challenging field. Developments of nanotechnology and polymer science have great promise for meeting the growing demands of efficient options. Encapsulation of active ingredients in nano-delivery systems has become as a vitally tool for protecting the integrity of critical biochemicals, improving their delivery, enabling their controlled release and maintaining their biological features. Here, we examine a wide range of nano-delivery techniques, such as niosomes, polymeric/solid lipid nanoparticles, nanostructured lipid carriers, and nano-emulsions. The advantages of encapsulation in targeted, synergistic, and supportive therapies are emphasized, along with current progress in its application. Additionally, a revised collection of studies was given, focusing on improving the effectiveness of anticancer medications and addressing the problem of antimicrobial resistance. To sum up, this paper conducted a thorough analysis to determine the efficacy of encapsulation technology in the field of drug discovery and development.
Collapse
Affiliation(s)
- Tarik Aanniz
- Biotechnology Laboratory (MedBiotech), Bioinova Research Center, Rabat Medical and Pharmacy School, Mohammed V University in Rabat, Rabat, 10100, Morocco
| | - Nasreddine El Omari
- High Institute of Nursing Professions and Health Techniques of Tetouan, Tetouan, Morocco
- Laboratory of Histology, Embryology, and Cytogenetic, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat, 10100, Morocco
| | - Youssef Elouafy
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP, 1014, Morocco
| | - Taoufiq Benali
- Environment and Health Team, Polydisciplinary Faculty of Safi, Cadi Ayyad University, Marrakech, 46030, Morocco
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42130, Konya, Turkey
| | - Asaad Khalid
- Substance Abuse and Toxicology Research Center, Jazan University, P.O. Box: 114, Jazan, 45142, Saudi Arabia
- Medicinal and Aromatic Plants and Traditional Medicine Research Institute, National Center for Research, P. O. Box 2404, Khartoum, Sudan
| | - Ashraf N Abdalla
- Department of Pharmacology and Toxicology, College of Pharmacy, Umm Al-Qura University, Makkah, 21955, Saudi Arabia
| | - Ashraf M Sakran
- Department of Anatomy, Faculty of Medicine, Umm Alqura University, Makkah, 21955, Saudi Arabia
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, 10106, Morocco
| |
Collapse
|
7
|
Nunes MR, Agostinetto L, da Rosa CG, Sganzerla WG, Pires MF, Munaretto GA, Rosar CR, Bertoldi FC, Barreto PLM, Veeck APDL, Zinger FD. Application of nanoparticles entrapped orange essential oil to inhibit the incidence of phytopathogenic fungi during storage of agroecological maize seeds. Food Res Int 2024; 175:113738. [PMID: 38129048 DOI: 10.1016/j.foodres.2023.113738] [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: 06/29/2023] [Revised: 11/11/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The demand for sustainable, healthy, and pesticide-free food has grown in recent years. Agroecological seeds cannot receive chemical treatment, as pesticides present toxicological and environmental risks, requiring the development of alternative methods for disease control, such as the use of essential oils. In this study, orange essential oil was extracted and encapsulated in zein nanoparticles by the nanoprecipitation method. The nanoparticles were tested for the antifungal activity on agroecological maize seeds and for the mycelial sensitivity of Stenocarpella macrospora. The synthesized nanoparticles presented good encapsulation efficiency (99 %) of orange essential oil rich in D-limonene, conferring high antioxidant activity to the loaded nanoparticles. The release profile indicated a pseudo-Fickian mechanism governed by diffusion, explained according to the Korsmeyer-Peppas model. The dynamic light scattering, and transmission electron microscopy showed spherical nanoparticles with particle size lower than 200 nm. The nanoparticles containing orange essential oil inhibited the incidence of Fusarium during the storage of agroecological maize seeds. The mycelial sensitivity against Stenocarpella macrospora showed that the encapsulated essential oil was more effective in inhibiting the fungus when compared to the non-encapsulated oil. Therefore, the nanoparticles containing encapsulated orange essential oil can be effectively applied as an antifungal material for the conservation of agroecological maize seeds, contributing to the development of sustainable agricultural biotechnology with pesticide-free products.
Collapse
Affiliation(s)
- Michael Ramos Nunes
- Federal Institute of Santa Catarina (IFSC), Campus Lages, 88506-400 Lages, SC, Brazil.
| | - Lenita Agostinetto
- Program in Environment and Health, University of Planalto Catarinense (UNIPLAC), 88509-900 Lages, SC, Brazil
| | - Cleonice Gonçalves da Rosa
- Program in Environment and Health, University of Planalto Catarinense (UNIPLAC), 88509-900 Lages, SC, Brazil
| | | | | | | | - Cristina Rosa Rosar
- Program in Environment and Health, University of Planalto Catarinense (UNIPLAC), 88509-900 Lages, SC, Brazil
| | - Fabiano Cleber Bertoldi
- Agricultural Research and Rural Extension of Santa Catarina (EPAGRI), Itajaí, SC 88318-112, Brazil
| | - Pedro Luiz Manique Barreto
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil
| | | | | |
Collapse
|
8
|
Guo LD, Luo YP, Lin PY, Chou KCC, Shelomi M. Spatial repellency effects of Taiwanese plant oils on the biting midge, Forcipomyia taiwana. ALL LIFE 2023. [DOI: 10.1080/26895293.2023.2167871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
Affiliation(s)
- Liang-De Guo
- Department of Entomology, National Taiwan University, Taipei, Taiwan
| | - Yi-Pei Luo
- Department of Biotechnology, Chia-Nan University of Pharmacy and Science, Tainan, Taiwan
| | - Pei-Yin Lin
- Joint Center for Instruments and Researches, National Taiwan University, Taipei, Taiwan
| | - Kevin Chi-Chung Chou
- Joint Center for Instruments and Researches, National Taiwan University, Taipei, Taiwan
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Matan Shelomi
- Department of Entomology, National Taiwan University, Taipei, Taiwan
| |
Collapse
|
9
|
Medeleanu ML, Fărcaș AC, Coman C, Leopold L, Diaconeasa Z, Socaci SA. Citrus essential oils - Based nano-emulsions: Functional properties and potential applications. Food Chem X 2023; 20:100960. [PMID: 38144864 PMCID: PMC10740136 DOI: 10.1016/j.fochx.2023.100960] [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: 07/07/2023] [Revised: 10/13/2023] [Accepted: 10/23/2023] [Indexed: 12/26/2023] Open
Abstract
Citrus essential oils are natural products with various bioactive properties (e.g., antimicrobial, antioxidant, and antimutagenic activities), that are generally recognized as safe (GRAS) by Food and Drug Administration (FDA) to be used as flavorings and food additives. Nonetheless, due to their high volatility, low solubility in water, low thermal stability, susceptibility to oxidation, and strong flavor, their applications in the food industry are limited. Nanotechnology allows the incorporation of citrus essential oils into nano-emulsion systems, thus protecting them from the deterioration caused by external factors and maintaining or even improving their functional properties. This study aims to summarize the antioxidant, antimicrobial, and antimutagenic effects of the nano-emulsions based on essential oils from citrus peels with emphasis on their mechanisms of action and potential applications in, e.g., foods, pharmaceuticals, and cosmetics.
Collapse
Affiliation(s)
- Mădălina Lorena Medeleanu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Anca Corina Fărcaș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Cristina Coman
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Loredana Leopold
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Zorița Diaconeasa
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| |
Collapse
|
10
|
Khan S, Abdo AAA, Shu Y, Zhang Z, Liang T. The Extraction and Impact of Essential Oils on Bioactive Films and Food Preservation, with Emphasis on Antioxidant and Antibacterial Activities-A Review. Foods 2023; 12:4169. [PMID: 38002226 PMCID: PMC10670266 DOI: 10.3390/foods12224169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 11/02/2023] [Accepted: 11/11/2023] [Indexed: 11/26/2023] Open
Abstract
Essential oils, consisting of volatile compounds, are derived from various plant parts and possess antibacterial and antioxidant properties. Certain essential oils are utilized for medicinal purposes and can serve as natural preservatives in food products, replacing synthetic ones. This review describes how essential oils can promote the performance of bioactive films and preserve food through their antioxidant and antibacterial properties. Further, this article emphasizes the antibacterial efficacy of essential oil composite films for food preservation and analyzes their manufacturing processes. These films could be an attractive delivery strategy for improving phenolic stability in foods and the shelf-life of consumable food items. Moreover, this article presents an overview of current knowledge of the extraction of essential oils, their effects on bioactive films and food preservation, as well as the benefits and drawbacks of using them to preserve food products.
Collapse
Affiliation(s)
- Sohail Khan
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Abdullah A. A. Abdo
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Tieqiang Liang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
| |
Collapse
|
11
|
Tiwari S, Singh BK, Dubey NK. Aflatoxins in food systems: recent advances in toxicology, biosynthesis, regulation and mitigation through green nanoformulations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1621-1630. [PMID: 36222734 DOI: 10.1002/jsfa.12265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 09/20/2022] [Accepted: 10/12/2022] [Indexed: 06/16/2023]
Abstract
Aflatoxins are hepatocarcinogenic and immunosuppressive mycotoxins mainly synthesized by Aspergillus flavus, A. parasiticus and A. nomius in food systems, causing negative health impacts to humans and other organisms. Aflatoxins contaminate most of the agri-products of tropical and subtropical regions due to hot and humid conditions and persist in food items even after food processing steps, causing major threat towards the food security. Different physical and chemical strategies have been applied to mitigate aflatoxin contamination. However, negative impacts of chemical preservatives towards health and environment limit their practical applicability. In this regard, plant-based preservatives, due to their economical, eco-friendly and safer profile, are considered as a sustainable approach towards food safety. Incorporation of nanotechnology would enhance the bio-efficacy of green preservatives by overcoming some of their major challenges, such as volatility. The present review deals with recent information on toxicology and molecular and enzymatic regulatory pathways in the biosynthesis of aflatoxins in food systems. A proper understanding of the role of different genes and regulatory proteins may provide novel preventive strategies for aflatoxin detoxification and also in development of aflatoxin-resistant food items. The review also emphasizes the role of green nanoformulations as a sustainable approach towards the management of aflatoxins in food systems. In addition, some technological challenges of green nanotechnology have also been discussed in this review, along with highlighting some future perspectives. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Shikha Tiwari
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi, India
| | - Bijendra Kumar Singh
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi, India
| |
Collapse
|
12
|
Shakoor R, Hussain N, Younas S, Bilal M. Novel strategies for extraction, purification, processing, and stability improvement of bioactive molecules. J Basic Microbiol 2023; 63:276-291. [PMID: 36316223 DOI: 10.1002/jobm.202200401] [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: 07/05/2022] [Revised: 09/10/2022] [Accepted: 10/01/2022] [Indexed: 11/07/2022]
Abstract
Bioactive molecules gain significance in pharmaceutical and nutraceutical industries for showcasing various beneficial biological properties including but not limited to anticancer, antimicrobial, antioxidant, antifungal, anti-inflammatory, cardioprotective, neuroprotective, and antidiabetic. However, the practice of using traditional approaches to produce bioactive molecules is gradually declining due to various limitations such as low product quality, high toxicity, low product yield, low efficiency, and product degradation. Thus, with the escalating demand for these bioactive molecules and active agents in food and other food-related industries, it has become a dire need for the scientific world to come up with novel approaches and strategies that cannot just improve the quality of these bioactives but also prepare them in a comparatively shorter time span. This review includes the latest approaches and techniques used either independently or in combinations for the extraction, purification, processing, and stability improvement of general bioactive molecules. Different parameters of these versatile techniques have been discussed with their effectiveness and work principles.
Collapse
Affiliation(s)
- Rafia Shakoor
- Centre for Applied Molecular Biology (CAMB), University of the Punjab, Lahore, Pakistan
| | - Nazim Hussain
- Centre for Applied Molecular Biology (CAMB), University of the Punjab, Lahore, Pakistan
| | - Saima Younas
- Centre for Applied Molecular Biology (CAMB), University of the Punjab, Lahore, Pakistan
| | - Muhammad Bilal
- Institute of Chemical Technology and Engineering, Faculty of Chemical Technology, Poznan University of Technology, Poznan, Poland
| |
Collapse
|
13
|
Li C, Huang X, Xi J. Steam explosion pretreatment to enhance extraction of active ingredients: current progress and future prospects. Crit Rev Food Sci Nutr 2023; 64:7172-7180. [PMID: 36803016 DOI: 10.1080/10408398.2023.2181760] [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] [Indexed: 02/22/2023]
Abstract
The active ingredients extracted from plant materials play an important role in human life and health, and the extraction is a critical step in the preparation of them. It is necessary to develop a sustainable and green extraction. Steam explosion pretreatment enhanced extraction is a higher efficiency, lower equipment investment, less hazardous chemicals and environment-friendly technique, which has been widely used to extract active ingredients from various plant materials. In this paper, current progress and future prospects of steam explosion pretreatment enhanced extraction are overviewed. The equipment, operating steps, strengthening mechanism, critical process factors are comprehensively introduced. Furthermore, recent applications and comparisons with other techniques are discussed in depth. Finally, the future development trends are prospected. The current results show that steam explosion pretreatment enhanced extraction has the advantage of high efficiency. Moreover, steam explosion is simple in equipment, and easy to operate. In conclusion, steam explosion pretreatment can be effectively used to enhance the extraction of active ingredients from plant materials.
Collapse
Affiliation(s)
- Chenyue Li
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Xinyi Huang
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Jun Xi
- School of Chemical Engineering, Sichuan University, Chengdu, China
| |
Collapse
|
14
|
Essential Oil of Greek Citrus sinensis cv New Hall - Citrus aurantium Pericarp: Effect upon Cellular Lipid Composition and Growth of Saccharomyces cerevisiae and Antimicrobial Activity against Bacteria, Fungi, and Human Pathogenic Microorganisms. Processes (Basel) 2023. [DOI: 10.3390/pr11020394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
In this study, the essential oil (EO) from the peel of the Greek citrus hybrid Citrus sinensis cv New Hall - Citrus aurantium was studied in terms of its antimicrobial properties as well as its effect on Saccharomyces cerevisiae. According to the analysis of the EO, 48 compounds are contained in it, with the main compounds being limonene, β-pinene, myrcene, α-pinene, valencene, and α-terpineol. As regards its antimicrobial properties, the EO was evaluated against nine human pathogenic microorganisms, six bacteria, and three fungi. Taking the results into account, it was apparent that Gram-negative bacteria were the most susceptible to the addition of the EO, followed by the Gram-positive bacteria, and finally the examined yeasts. The minimum inhibitory concentrations were found to be lower compared to other studies. Finally, the effect of the EO on the biochemical behavior of the yeast Saccharomyces cerevisiae LMBF Y-16 was investigated. As the concentration of the EO increased, the more the exponential phase of the microbial growth decreased; furthermore, the biomass yield on the glucose consumed significantly decreased with the addition of the oil on the medium. The addition of the EO in small concentrations (e.g., 0.3 mL/L) did not present a remarkable negative effect on both the final biomass concentration and maximum ethanol quantity produced. In contrast, utilization of the extract in higher concentrations (e.g., 1.2 mL/L) noticeably inhibited microbial growth as the highest biomass concentration achieved, maximum ethanol production, and yield of ethanol produced per glucose consumed drastically declined. Concerning the composition of cellular lipids, the addition of the EO induced an increment in the concentration of cellular palmitic, stearic, and linoleic acids, with a concomitant decrease in the cellular palmitoleic acid and oleic acids.
Collapse
|
15
|
Razola-Díaz MDC, Verardo V, Gómez-Caravaca AM, García-Villanova B, Guerra-Hernández EJ. Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity. Foods 2023; 12:foods12030500. [PMID: 36766029 PMCID: PMC9914427 DOI: 10.3390/foods12030500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/13/2023] [Accepted: 01/17/2023] [Indexed: 01/24/2023] Open
Abstract
Orange peel is one of the main by-products from juice processing, and is considered as a promising source of phenolic compounds with anti-carcinogenic, anti-inflammatory, anti-microbial and antioxidant properties. The drying is an essential step to ensure the storage of this by-product at an industrial level, in order to use it as a functional ingredient or as a nutraceutical. Thus, this research focuses on the evaluation of the effect of the convective air-drying process in orange by-products at three different temperatures (40, 60 and 80 °C) and air flows (0, 0.8 and 1.6 m/s) on the phenolic content (measured by HPLC-MS), the antioxidant activity (measured by DPPH, ABTS and FRAP), and the vitamin C content (measured by HPLC-UV/VIS). Moreover, the mathematical modelling of its drying kinetics was carried out to examine the orange by-product behavior. Among the tested mathematical models, the Page model reported the highest fit and the best drying conditions, which showed the lowest reductions were at 60 °C with an air flow of 1.6 m/s and taking 315 min.
Collapse
Affiliation(s)
- María del Carmen Razola-Díaz
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Matáix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Matáix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
- Correspondence:
| | - Ana María Gómez-Caravaca
- Institute of Nutrition and Food Technology ‘José Matáix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain
| | - Belén García-Villanova
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
| | | |
Collapse
|
16
|
Li J, Parakhonskiy BV, Skirtach AG. A decade of developing applications exploiting the properties of polyelectrolyte multilayer capsules. Chem Commun (Camb) 2023; 59:807-835. [PMID: 36472384 DOI: 10.1039/d2cc04806j] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Transferring the layer-by-layer (LbL) coating approach from planar surfaces to spherical templates and subsequently dissolving these templates leads to the fabrication of polyelectrolyte multilayer capsules. The versatility of the coatings of capsules and their flexibility upon bringing in virtually any material into the coatings has quickly drawn substantial attention. Here, we provide an overview of the main developments in this field, highlighting the trends in the last decade. In the beginning, various methods of encapsulation and release are discussed followed by a broad range of applications, which were developed and explored. We also outline the current trends, where the range of applications is continuing to grow, including addition of whole new and different application areas.
Collapse
Affiliation(s)
- Jie Li
- Nano-Biotechnology Laboratory, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.
| | - Bogdan V Parakhonskiy
- Nano-Biotechnology Laboratory, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.
| | - Andre G Skirtach
- Nano-Biotechnology Laboratory, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.
| |
Collapse
|
17
|
Qu SS, Zhang Y, Ren JN, Yang SZ, Li X, Fan G, Pan SY. Effect of different ways of ingesting orange essential oil on blood immune index and intestinal microflora in mice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:380-388. [PMID: 35894931 DOI: 10.1002/jsfa.12152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 05/04/2022] [Accepted: 07/27/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Studies have found that the addition of plant essential oils to feed had a positive effect on intestinal microflora and immunity in mice. However, the effect of different ways of ingestion of orange essential oil on mice has seldom been reported. In the present study, we investigated the effects of ingestion of orange essential oil by gavage, sniffing and feeding on intestinal microflora and immunity in mice. RESULTS The results obtained showed that a low concentration of essential oil feeding significantly increased the spleen index of mice (P < 0.05). The effect of different ways of ingestion on the thymus index, immunoglobulin G and immunoglobulin M of mice was not significant (P > 0.05). High and medium concentrations of essential oil feeding increased the level of interleukin-2 in mice (P < 0.05). H+ K+ -ATPase activity was significantly increased in mice fed with gavage and different concentrations of essential oil feed compared to the control group (P < 0.05). The analysis of the results of the microflora in the cecum and colon of mice indicated that the medium concentration of essential oil feeding group and the sniffing group significantly changed the structure of the flora and increased the diversity of the intestinal microflora. All three essential oil ingestion methods increased the abundance of Bacteroidetes and Lactobacillus in the intestine of mice. CONCLUSION Compared with gavage and feeding, sniffing had a significant effect on immunoglobulins in mice. All the three ingestion methods could affect the intestinal microflora of mice and increase the abundance of Lactobacillus. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Sha-Sha Qu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yan Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jing-Nan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shu-Zhen Yang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Si-Yi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| |
Collapse
|
18
|
Phenolic Fraction from Peanut ( Arachis hypogaea L.) By-product: Innovative Extraction Techniques and New Encapsulation Trends for Its Valorization. FOOD BIOPROCESS TECH 2023; 16:726-748. [PMID: 36158454 PMCID: PMC9483447 DOI: 10.1007/s11947-022-02901-5] [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: 07/15/2022] [Accepted: 09/02/2022] [Indexed: 11/23/2022]
Abstract
Peanut skin is a by-product rich in bioactive compounds with high nutritional and pharmaceutical values. The phenolic fraction, rich in proanthocyanidins/procyanidins, is a relevant class of bioactive compounds, which has been increasingly applied as functional ingredients for food and pharmaceutical applications and is mostly recovered from peanut skins through low-pressure extraction methods. Therefore, the use of green high-pressure extractions is an interesting alternative to value this peanut by-product. This review addresses the benefits of the phenolic fraction recovered from peanut skin, with a focus on proanthocyanin/procyanidin compounds, and discusses the improvement of their activity, bioavailability, and protection, by methods such as encapsulation. Different applications for the proanthocyanidins, in the food and pharmaceutical industries, are also explored. Additionally, high-pressure green extraction methods, combined with micro/nanoencapsulation, using wall material derived from peanut industrial processing, may represent a promising biorefinery strategy to improve the bioavailability of proanthocyanidins recovered from underutilized peanut skins.
Collapse
|
19
|
Peng Q, Meng Z, Luo Z, Duan H, Ramaswamy HS, Wang C. Effect of Emulsion Particle Size on the Encapsulation Behavior and Oxidative Stability of Spray Microencapsulated Sweet Orange Oil ( Citrus aurantium var. dulcis). Foods 2022; 12:foods12010116. [PMID: 36613332 PMCID: PMC9818162 DOI: 10.3390/foods12010116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Three different feed emulsions of different particle sizes were mixed with a modified starch and maltodextrin and spray dried to make a large (LP), small (SP), and nano-size encapsulated powder (NP), respectively. Emulsion size, oil content, loading capacity (LC), encapsulation efficiency (EE), water content, aw, scanning electron microscopy (SEM), glass transition temperature (Tg), as well as d-limonene release characteristic and limonene oxide formation rate during 37 °C and various aw storage were determined. With the increase of the feed emulsion size, the reconstituted emulsion size of the LP tended to increase and change to a bimodal distribution. The surface oil content increased with the increasing size of the reconstituted emulsion, and the opposite was true for EE. The smaller the reconstituted emulsion size, the higher Tg during a low aw condition. The Tg of the LP, SP and NP were 62, 88, and 100 °C, respectively, and NP > SP > LP. The release and the oxidative rate of d-limonene was the lowest for the NP and then increased for the SP and LP. The release and oxidative rates increased with the elevation of aw and peaked at 0.33. The powder surface morphological structure was intact, the spray-dried powder was more stable, and microstructure changed from a glass state to a rubbery state during storage.
Collapse
Affiliation(s)
- Qun Peng
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Ziyi Meng
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Ziyang Luo
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Hanying Duan
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Montréal, QC H3A 0G4, Canada
| | - Chao Wang
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
- Correspondence: ; Tel.: +86-139-2880-4336
| |
Collapse
|
20
|
Julaeha E, Nurzaman M, Wahyudi T, Nurjanah S, Permadi N, Anshori JA. The Development of the Antibacterial Microcapsules of Citrus Essential Oil for the Cosmetotextile Application: A Review. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27228090. [PMID: 36432192 PMCID: PMC9693560 DOI: 10.3390/molecules27228090] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 11/05/2022] [Accepted: 11/10/2022] [Indexed: 11/23/2022]
Abstract
Essential oils (EOs) obtained from the Citrus genus were reported to exhibit good antimicrobial activity. Therefore, they can potentially be applied in daily necessities such as textile sectors as antibacterial functional fabric products. However, a packaging technique to retain such volatile and labile active substances is compulsory. In particular, microencapsulation was found to be a common coating technique employed to protect EOs from the effects of light, heat, humidity, stability, and controlled release of active substances. Various microencapsulation techniques have been introduced, but the most widely used method is complex coacervation, as it is simple, inexpensive, and capable of snaring high essential oils. Hence, this review focused on the microencapsulation of the most consumable citrus EOs with complex coacervation methods and their immobilization on commonly carried-out fabrics. In addition, it also discusses the isolation methods of the EOs, their chemical composition, and the mechanism of antibacterial action.
Collapse
Affiliation(s)
- Euis Julaeha
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor 45363, Indonesia
| | - Mohamad Nurzaman
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor 45363, Indonesia
| | - Tatang Wahyudi
- National Research and Innovation Agency, Bandung 40272, Indonesia
| | - Sarifah Nurjanah
- Department of Agriculture Engineering, Faculty of Agricultural Industrial Technology, Universitas Padjadjaran, Jatinangor 45363, Indonesia
| | - Nandang Permadi
- Study Program of Biotechnology, Postgraduate School, Universitas Padjadjaran, Bandung 40132, Indonesia
| | - Jamaludin Al Anshori
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor 45363, Indonesia
- Correspondence:
| |
Collapse
|
21
|
Wedamulla NE, Fan M, Choi YJ, Kim EK. Citrus peel as a renewable bioresource: Transforming waste to food additives. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105163] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
|
22
|
Zhao D, Zhao Q, Xu Z, Shi X. Preparation of temperature‐sensitive fragrance nanocapsules and its controllable release property. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Di Zhao
- School of Perfume and Aroma Technology Shanghai Institute of Technology No. 100 Haiquan Road, Shanghai China
| | - Qixuan Zhao
- School of Perfume and Aroma Technology Shanghai Institute of Technology No. 100 Haiquan Road, Shanghai China
| | - Zhifei Xu
- Shanghai Zhishengyuan Testing Technology Co., Ltd Shanghai China
| | - Xiaodi Shi
- College of Chemistry, Chemical Engineering and Biotechnology Donghua University Shanghai China
| |
Collapse
|
23
|
Sanchez A, García MC, Martín-Piñero MJ, Muñoz J, Alfaro-Rodríguez MC. Elaboration and characterization of nanoemulsion with orange essential oil and pectin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3543-3550. [PMID: 34854080 DOI: 10.1002/jsfa.11698] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 11/19/2021] [Accepted: 12/02/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Nanoemulsions formulated with citric essential oils are currently of interest because of their physical and chemical properties and multiple applications in areas such as the food industry or agrochemicals. These are thermodynamically unstable and have almost Newtonian flow behaviour, but a suitable formulation allows systems to be obtained with good physical stability and rheological properties. The addition of pectin makes this possible. In this work, food nanoemulsions formulated with pectin, orange essential oil (5 wt%), and Tween 80 were obtained by microfluidization. First, the effect of Tween 80 concentration from 1 to 5 wt% on emulsions without pectin was evaluated. Then, pectin was added to the most stable nanoemulsion obtained and two variables were studied: the pectin solution concentration (from 2 to 6 wt%) and the pectin/emulsion ratio (1:1 or 2:1) at a fixed pectin concentration. RESULTS Rheological, laser diffraction, and multiple light scattering techniques were employed to determine the content of Tween 80 that results in the most stable nanoemulsion without pectin, which was 3 wt%. In addition, these techniques were used to determine the structure and physical stability of the nanoemulsions containing orange essential oil and pectin. The results obtained showed that the emulsions containing 2 wt% pectin were destabilized before 24 h. Furthermore, the emulsion with 6 wt% pectin and a 2:1 pectin/emulsion ratio showed the highest viscosity and the lowest mean diameters, and therefore the greatest stability. CONCLUSION This work extends the knowledge of formulation of nanoemulsions and using essential oils. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Antonio Sanchez
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain
| | - María Carmen García
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain
| | - María José Martín-Piñero
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain
| | - José Muñoz
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain
| | | |
Collapse
|
24
|
Deba‐Rementeria S, Estrada O, Issa‐Issa H, Vázquez‐Araújo L. Orange peel fermentation using
Lactiplantibacillus plantarum
: microbiological analysis and physico‐chemical characterisation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15902] [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)
- Shuyana Deba‐Rementeria
- BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
- Basque Culinary Center, Faculty of Gastronomy Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
| | - Olaia Estrada
- BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
| | - Hanán Issa‐Issa
- Department of Agro‐Food Technology, Research Group ‘Food Quality and Safety’ Universidad Miguel Hernández de Elche, Escuela Politécnica Superior, de Orihuela Alicante Spain
| | - Laura Vázquez‐Araújo
- BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
- Department of Agro‐Food Technology, Research Group ‘Food Quality and Safety’ Universidad Miguel Hernández de Elche, Escuela Politécnica Superior, de Orihuela Alicante Spain
| |
Collapse
|
25
|
Xu Y, Wei Y, Jiang S, Xu F, Wang H, Shao X. Preparation and characterization of tea tree oil solid liposomes to control brown rot and improve quality in peach fruit. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
26
|
Cai Q, Zhang Y, Fang X, Lin S, He Z, Peng S, Liu W. Improving Anti-listeria Activity of Thymol Emulsions by Adding Lauric Acid. Front Nutr 2022; 9:859293. [PMID: 35464037 PMCID: PMC9024332 DOI: 10.3389/fnut.2022.859293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Accepted: 03/07/2022] [Indexed: 11/13/2022] Open
Abstract
In this study, a novel emulsion, thymol (Thy) and lauric acid (LA) emulsion (Thy/LA-Emulsion) was prepared by homogenizing eutectic solvent (Thy/LA mixture) and caseinate solution. The effects of different thymol and lauric acid mass ratio on the formation, stability, and antibacterial activity of emulsions were studied. Compared with thymol alone, adding lauric acid (25, 50, and 75%) could enhance the antibacterial efficacy of the emulsions. Among them, Thy/LA25%-Emulsion could be stored at room temperature for a month without the increase of particle size, indicating that the addition of LA had not impacted the stability of emulsions. Meanwhile, Thy/LA25%-Emulsion exhibited a greater inhibition zone (3.06 ± 0.12 cm) and required a lower concentration (0.125 mg/mL) to completely inhibit the growth of Listeria monocytogenes. Consequently, Thy/LA25%-Emulsion demonstrated the best antibacterial activity and physicochemical stability due to its long-term storage stability. Our results suggest that Thy/LA25%-Emulsion may become a more functional natural antibacterial agent with greater commercial potential owing to its cheaper raw materials, simpler production processes, and better antibacterial effect in the food industry.
Collapse
Affiliation(s)
- Qizhen Cai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yun Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xiaofeng Fang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Suyun Lin
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
- *Correspondence: Suyun Lin,
| | - Zhirong He
- Jiangxi Danxia Biol Technol Co., Ltd., Yingtan, China
| | - Shengfeng Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
- Wei Liu,
| |
Collapse
|
27
|
Li Z, Jiang X, Huang H, Liu A, Liu H, Abid N, Ming L. Chitosan/zein films incorporated with essential oil nanoparticles and nanoemulsions: Similarities and differences. Int J Biol Macromol 2022; 208:983-994. [PMID: 35381279 DOI: 10.1016/j.ijbiomac.2022.03.200] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/27/2022] [Accepted: 03/29/2022] [Indexed: 01/14/2023]
Abstract
The purpose of this study was to prepare chitosan/zein (CS/Zein) edible films reinforced with Mosla chinensis essential oils (EOs) nanoemulsions (NEs) and nanoparticles (NPs) in order to compare their properties. NEs and NPs containing EOs could be used to fabricate films with functional properties, and the films were prepared using a casting method. The influence of EO concentration and mixing methods on the physical, mechanical, and functional properties of the films was investigated. The results indicated that the films formulated with EO NEs generated favorable fundamental and functional characteristics with excellent mechanical properties, moisture barrier capacity, and significant antioxidant and antibacterial activity. In addition, the use of NEs-based films improved the release of bioactive compounds, and the mechanism of EO release was found to follow a first order model. In summary, EO NEs were more effective in preserving the fundamental and functional properties of CS/Zein nanocomposite edible films than NP-based films. These differences may reflect different forms and methods of dispersing EOs in NEs and NPs. This study demonstrated that NEs reinforced films could be used to enhance the effectiveness of EOs in food products and develop new strategies for their delivery and application.
Collapse
Affiliation(s)
- Zhe Li
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Research Center for Differentiation and Development of TCM Basic Theory, Jiangxi University of Chinese Medicine, Jiangxi Nanchang 330004, China
| | - Xiaoxia Jiang
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Research Center for Differentiation and Development of TCM Basic Theory, Jiangxi University of Chinese Medicine, Jiangxi Nanchang 330004, China
| | - Hao Huang
- National Engineering Research Center for Modernization of Traditional Chinese Medicine-Hakka Medical Resources Branch, College of Pharmacy, Gannan Medical University, Jiangxi Ganzhou 341000, China
| | - Ao Liu
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Research Center for Differentiation and Development of TCM Basic Theory, Jiangxi University of Chinese Medicine, Jiangxi Nanchang 330004, China
| | - Hongning Liu
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Research Center for Differentiation and Development of TCM Basic Theory, Jiangxi University of Chinese Medicine, Jiangxi Nanchang 330004, China
| | - Naeem Abid
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Research Center for Differentiation and Development of TCM Basic Theory, Jiangxi University of Chinese Medicine, Jiangxi Nanchang 330004, China
| | - Liangshan Ming
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Research Center for Differentiation and Development of TCM Basic Theory, Jiangxi University of Chinese Medicine, Jiangxi Nanchang 330004, China; National Engineering Research Center for Modernization of Traditional Chinese Medicine-Hakka Medical Resources Branch, College of Pharmacy, Gannan Medical University, Jiangxi Ganzhou 341000, China.
| |
Collapse
|
28
|
Li Z, Jiang X, Liu H, Yao Z, Liu A, Ming L. Evaluation of Hydrophilic and Hydrophobic Silica Particles on the Release Kinetics of Essential Oil Pickering Emulsions. ACS OMEGA 2022; 7:8651-8664. [PMID: 35309467 PMCID: PMC8928567 DOI: 10.1021/acsomega.1c06666] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Accepted: 02/18/2022] [Indexed: 05/04/2023]
Abstract
Colloidal particle-stabilized emulsions have recently gained increasing interest as delivery systems for essential oils. Despite the use of silica particles in food and pharmaceutical applications, the formation and release of hydrophilic and hydrophobic silica particle-stabilized emulsions are still not well studied. Thus, in this study, the structures of hydrophilic (A200, A380, 244FP, and 3150) and hydrophobic (R202 and R106) silica were deeply characterized using the solid state, contact angle, and other properties that could affect the formation of emulsions. Following that, Mosla chinensis essential oil emulsions were stabilized with different types of silica, and their characteristics, particularly their release behavior, were studied. Fick's second law was used to investigate the mechanism of release. Additionally, six mathematical models were employed to assess the experimental data of release: zero-order, first-order, Higuchi, Hixson-Crowell, Peppas, and Page models. The release mechanism of essential oils demonstrated that diffusion was the dominant mechanism, and the fitting results for the release kinetics confirmed that the release profiles were governed by the Higuchi model. The contact angle and specific surface area were the key properties that affect the release of essential oils from emulsions. Hydrophilic A200 was found to be capable of delivering essential oils more efficiently, and silica particles could be extended to achieve the controlled release of bioactives. This study showed that understanding the impact of silica particles on the release behavior provided the basis for modulating and mapping material properties to optimize the performance of emulsion products.
Collapse
|
29
|
Reis DR, Ambrosi A, Luccio MD. Encapsulated essential oils: a perspective in food preservation. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100126] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
|
30
|
De-Montijo-Prieto S, Razola-Díaz MDC, Gómez-Caravaca AM, Guerra-Hernandez EJ, Jiménez-Valera M, Garcia-Villanova B, Ruiz-Bravo A, Verardo V. Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities. BIOLOGY 2021; 10:1091. [PMID: 34827085 PMCID: PMC8615279 DOI: 10.3390/biology10111091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 10/19/2021] [Accepted: 10/20/2021] [Indexed: 12/03/2022]
Abstract
In the field of food preservation, encapsulated Essential Oils (EOs) could be the best non-toxic and eco-friendly tool for food preservative applications substituting the chemicals ones that have several disadvantages for the environment and health. Thirteen commercial EOs from plants, fruits, and vegetables were characterized by GC-MS. The antioxidant activity was measured by DPPH and ABTS techniques. Antimicrobial activity was assessed by agar well-diffusion method and the Minimum Inhibitory Concentration (MIC) by agar dilution method against six bacteria, Candida albicans, and Botrytis cinerea. All the EOs tested have demonstrated antioxidant activity in the range of IC50 0.01-105.32 mg/mL. Between them, cinnamon EOs were the best, followed by oregano and thyme EOs. Fennel EO showed the lowest radical scavenging. MIC values ranged from 0.14 to 9 mg/mL. C. cassia, thyme, and oregano EOs were the most effective against the bacterial species tested, and the yeast C. albicans. On the contrary, citric fruit EOs showed low or no inhibition against most bacterial strains. The percentages of inhibition of mycelia growth of B. cinerea ranged from 3.4 to 98.5%. Thyme, oregano, mint, and fennel EOs showed the highest inhibition.
Collapse
Affiliation(s)
- Soumi De-Montijo-Prieto
- Department of Microbiology, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (S.D.-M.-P.); (M.J.-V.); (A.R.-B.)
| | - María del Carmen Razola-Díaz
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (M.d.C.R.-D.); (E.J.G.-H.); (B.G.-V.); (V.V.)
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n., 18071 Granada, Spain
| | - Eduardo Jesús Guerra-Hernandez
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (M.d.C.R.-D.); (E.J.G.-H.); (B.G.-V.); (V.V.)
| | - María Jiménez-Valera
- Department of Microbiology, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (S.D.-M.-P.); (M.J.-V.); (A.R.-B.)
| | - Belén Garcia-Villanova
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (M.d.C.R.-D.); (E.J.G.-H.); (B.G.-V.); (V.V.)
| | - Alfonso Ruiz-Bravo
- Department of Microbiology, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (S.D.-M.-P.); (M.J.-V.); (A.R.-B.)
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (M.d.C.R.-D.); (E.J.G.-H.); (B.G.-V.); (V.V.)
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain
| |
Collapse
|
31
|
Duarte Ferreira Ribeiro C, Barbosa Schappo F, da Silva Sales I, Santos Assunção L, Murowaniecki Otero D, Teixeira Magalhães-Guedes K, Aparecida Souza Machado B, Mara Block J, Izabel Druzian J, Larroza Nunes I. Novel bioactive nanoparticles from crude palm oil and its fractions as foodstuff ingredients. Food Chem 2021; 373:131252. [PMID: 34758432 DOI: 10.1016/j.foodchem.2021.131252] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 08/22/2021] [Accepted: 09/26/2021] [Indexed: 12/31/2022]
Abstract
Novel bioactive nanoparticles derived from crude palm oil (CPO), palm olein, and palm stearin for use in foodstuff products were produced, and their physicochemical characteristics and stability were evaluated. The nanoparticles were prepared by homogenization, using biodegradable casein or gum arabic as an encapsulating material. The encapsulation efficiency (EE), morphology, long-term stability, particle size, polydispersity index, zeta potential, pH, apparent viscosity, color parameters, total carotenoids, and antioxidant activity were determined. All nanoparticles methods produced spherical nanoparticles with EE higher than 85%. Highly homogeneous small particles (<300 nm) showing a tendency toward a yellow color were observed after 60 days of storage at 4 °C. The nanoparticles showed a carotenoid retention index higher than 40% and an antioxidant activity higher than 1,000 µM Trolox/g oil. The bioactive nanoparticles retained the carotenoids and are proposed as a green innovative product to replace synthetic colorants and antioxidants in foodstuffs.
Collapse
Affiliation(s)
- Camila Duarte Ferreira Ribeiro
- Nutrition School, Federal University of Bahia, Basílio da Gama Street, Rua Basilio da Gama-w/n-Campus Canela, Salvador, Bahia 40110-907, Brazil; Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador Bahia 40170-290, Brazil
| | - Flávia Barbosa Schappo
- Center for Agrarian Sciences, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis, Santa Catarina 88034-000, Brazil
| | - Isaias da Silva Sales
- Nutrition School, Federal University of Bahia, Basílio da Gama Street, Rua Basilio da Gama-w/n-Campus Canela, Salvador, Bahia 40110-907, Brazil
| | - Larissa Santos Assunção
- Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador Bahia 40170-290, Brazil
| | - Deborah Murowaniecki Otero
- Nutrition School, Federal University of Bahia, Basílio da Gama Street, Rua Basilio da Gama-w/n-Campus Canela, Salvador, Bahia 40110-907, Brazil
| | | | - Bruna Aparecida Souza Machado
- University Center SENAI CIMATEC, National Service of Industrial Learning, Laboratory of Pharmaceutical's Formulations, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), Salvador, Brazil
| | - Jane Mara Block
- Center for Agrarian Sciences, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis, Santa Catarina 88034-000, Brazil
| | - Janice Izabel Druzian
- Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador Bahia 40170-290, Brazil
| | - Itaciara Larroza Nunes
- Center for Agrarian Sciences, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis, Santa Catarina 88034-000, Brazil.
| |
Collapse
|
32
|
Liu N, Li X, Zhao P, Zhang X, Qiao O, Huang L, Guo L, Gao W. A review of chemical constituents and health-promoting effects of citrus peels. Food Chem 2021; 365:130585. [PMID: 34325351 DOI: 10.1016/j.foodchem.2021.130585] [Citation(s) in RCA: 69] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 07/09/2021] [Accepted: 07/09/2021] [Indexed: 12/19/2022]
Abstract
Citrus is one of the main fruits processed worldwide, producing a lot of industrial by-products. As the main part of citrus "residue", citrus peels have a wide application prospect. They could not only be directly used to produce various food products, but also be used as promising biofuels to produce ethanol and methane. Additionally, functional components (flavonoids, limonoids, alkaloids, essential oils and pectin) extracted from citrus peels have been related to the improvement of human health against active oxygen, inflammatory, cancer and metabolic disorders. Therefore, it is clear that the citrus peels have great potential to be developed into useful functional foods, medicines and biofuels. This review systematically summarizes the recent advances in current uses, processing, bioactive components and biological properties of citrus peels. A better understanding of citrus peels may provide reference for making full use of it.
Collapse
Affiliation(s)
- Na Liu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Xia Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
| | - Ping Zhao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Xueqian Zhang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Ou Qiao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Luqi Huang
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Lanping Guo
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Wenyuan Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
| |
Collapse
|
33
|
Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products. Foods 2021; 10:foods10051120. [PMID: 34070065 PMCID: PMC8158112 DOI: 10.3390/foods10051120] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/06/2021] [Accepted: 05/13/2021] [Indexed: 11/17/2022] Open
Abstract
Orange peel is the main by-product from orange juice industry. It is a known source of bioactive compounds, mostly phenolic compounds, and it has been widely studied for its healthy activities. Thus, this research focuses on the establishment of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode. For this purpose, a Box–Behnken design of 27 experiments was carried out with four independent factors—ratio ethanol/water (v/v), time (min), amplitude (%), and pulse (%). Quantitative analyses of phenolic compounds were performed and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology (RSM). The extracts obtained in the established conditions were analyzed by High Performance Liquid Chromatography (HPLC) coupled to mass spectrometer detector and 74 polar compounds were identified. The highest phenolic content and antioxidant activity were obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W), and pulse 100%. The established method allows an increment of phenolics recovery up to 60% higher than a conventional extraction. Moreover, the effect of drying on phenolic content was also evaluated.
Collapse
|