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Flores-Ramírez AY, González-Estrada RR, Chacón-López MA, García-Magaña MDL, Montalvo-González E, Álvarez-López A, Rodríguez-López A, López-García UM. Detection of foodborne pathogens in contaminated food using nanomaterial-based electrochemical biosensors. Anal Biochem 2024; 693:115600. [PMID: 38964698 DOI: 10.1016/j.ab.2024.115600] [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: 04/29/2024] [Revised: 06/10/2024] [Accepted: 07/02/2024] [Indexed: 07/06/2024]
Abstract
Foodborne pathogens are a grave concern for the for food, medical, environmental, and economic sectors. Their ease of transmission and resistance to treatments, such as antimicrobial agents, make them an important challenge. Food tainted with these pathogens is swiftly rejected, and if ingested, can result in severe illnesses and even fatalities. This review provides and overview of the current status of various pathogens and their metabolites transmitted through food. Despite a plethora of studies on treatments to eradicate and inhibit these pathogens, their indiscriminate use can compromise the sensory properties of food and lead to contamination. Therefore, the study of detection methods such as electrochemical biosensors has been proposed, which are devices with advantages such as simplicity, fast response, and sensitivity. However, these biosensors may also present some limitations. In this regard, it has been reported that nanomaterials with high conductivity, surface-to-volume ratio, and robustness have been observed to improve the detection of foodborne pathogens or their metabolites. Therefore, in this work, we analyze the detection of pathogens transmitted through food and their metabolites using electrochemical biosensors based on nanomaterials.
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Affiliation(s)
- Ana Yareli Flores-Ramírez
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, Av. Tecnológico # 2595, Col. Lagos del country, C.P. 63175, Tepic, Nayarit, Mexico
| | - Ramsés Ramón González-Estrada
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, Av. Tecnológico # 2595, Col. Lagos del country, C.P. 63175, Tepic, Nayarit, Mexico
| | - Martina Alejandra Chacón-López
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, Av. Tecnológico # 2595, Col. Lagos del country, C.P. 63175, Tepic, Nayarit, Mexico
| | - María de Lourdes García-Magaña
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, Av. Tecnológico # 2595, Col. Lagos del country, C.P. 63175, Tepic, Nayarit, Mexico
| | - Efigenia Montalvo-González
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, Av. Tecnológico # 2595, Col. Lagos del country, C.P. 63175, Tepic, Nayarit, Mexico
| | - Alejandra Álvarez-López
- Facultad de Ingeniería, Universidad Autónoma de Querétaro, Campus Aeropuerto, Centro Universitario, Cerro de las Campanas, C.P. 76010, Santiago de Querétaro, Querétaro, Mexico
| | - Aarón Rodríguez-López
- Universidad Politécnica de Santa Rosa Jáuregui, Carretera Federal 57, Querétaro-San Luis Potosí km 31-150, Parque Industrial Querétaro, C.P. 76220, Santiago de Querétaro, Querétaro, Mexico.
| | - Ulises Miguel López-García
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, Av. Tecnológico # 2595, Col. Lagos del country, C.P. 63175, Tepic, Nayarit, Mexico.
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2
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Cheng F, Ma X, Lu X, Zhu Y, Abula R, Wu T, Bakri M, He F, Maiwulanjiang M. Antimicrobial properties of essential oil extracted from Schizonepeta annua against methicillin-resistant Staphylococcus aureus via membrane disruption. Microb Pathog 2024; 196:106975. [PMID: 39313133 DOI: 10.1016/j.micpath.2024.106975] [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: 07/31/2024] [Revised: 09/19/2024] [Accepted: 09/20/2024] [Indexed: 09/25/2024]
Abstract
Schizonepeta annua (Pall.) Schischk. has long been traditionally employed in China for its anti-inflammatory, antimicrobial, and soothing properties. This study evaluates the antibacterial properties of essential oil extracted from Schizonepeta annua (SEO) and oregano (OEO) against methicillin-resistant Staphylococcus aureus (MRSA). SEO and OEO demonstrated substantial antibacterial efficacy, with SEO exhibiting significantly enhanced antibacterial activity due to its complex composition. Mechanistic investigations revealed that both essential oils disrupt bacterial membrane integrity and biosynthetic pathways, leading to the extrusion of intracellular contents. Metabolomic analyses using GC-Q-TOF-MS highlighted SEO's selective targeting of bacterial membranes, while non-targeted metabolomics indicated significant effects on MRSA's amino acid metabolism and aminoacyl-tRNA biosynthesis. These findings suggest that SEO causes considerable damage to MRSA cell membranes and affects amino acid metabolism, supporting its traditional use and highlighting its potential in treating infections. Our results offer robust theoretical support for SEO's role as an antimicrobial agent and establish a solid foundation for its practical application in combating multidrug-resistant infections.
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Affiliation(s)
- Feng Cheng
- Xinjiang Key Laboratory of Plant Resources and Natural Products Chemistry, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830000, China; College of Chemical Sciences, University of Chinese Academy of Sciences, Beijing, 101408, China
| | - Xueping Ma
- Xinjiang Key Laboratory of Plant Resources and Natural Products Chemistry, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830000, China; College of Chemical Sciences, University of Chinese Academy of Sciences, Beijing, 101408, China
| | - Xiuxiang Lu
- Xinjiang Key Laboratory of Plant Resources and Natural Products Chemistry, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830000, China; College of Chemical Sciences, University of Chinese Academy of Sciences, Beijing, 101408, China
| | - Yueyue Zhu
- Xinjiang Key Laboratory of Plant Resources and Natural Products Chemistry, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830000, China; College of Chemical Sciences, University of Chinese Academy of Sciences, Beijing, 101408, China
| | - Reyanggu Abula
- Xinjiang Key Laboratory of Plant Resources and Natural Products Chemistry, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830000, China; College of Chemical Sciences, University of Chinese Academy of Sciences, Beijing, 101408, China
| | - Tao Wu
- Xinjiang Key Laboratory of Plant Resources and Natural Products Chemistry, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830000, China
| | - Mahinur Bakri
- Xinjiang Key Laboratory of Plant Resources and Natural Products Chemistry, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830000, China
| | - Fei He
- Xinjiang Key Laboratory of Plant Resources and Natural Products Chemistry, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830000, China
| | - Maitinuer Maiwulanjiang
- Xinjiang Key Laboratory of Plant Resources and Natural Products Chemistry, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830000, China.
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3
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Chen J, Zhang J, Wang N, Xiao B, Sun X, Li J, Zhong K, Yang L, Pang X, Huang F, Chen A. Critical review and recent advances of emerging real-time and non-destructive strategies for meat spoilage monitoring. Food Chem 2024; 445:138755. [PMID: 38387318 DOI: 10.1016/j.foodchem.2024.138755] [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: 09/25/2023] [Revised: 02/09/2024] [Accepted: 02/12/2024] [Indexed: 02/24/2024]
Abstract
Monitoring and evaluating food quality, especially meat quality, has received a growing interest to ensure human health and decrease waste of raw materials. Standard analytical approaches used for meat spoilage assessment suffer from time consumption, being labor-intensive, operation complexity, and destructiveness. To overcome shortfalls of these traditional methods and monitor spoilage microorganisms or related metabolites of meat products across the supply chain, emerging analysis devices/systems with higher sensitivity, better portability, on-line/in-line, non-destructive and cost-effective property are urgently needed. Herein, we first overview the basic concepts, causes, and critical monitoring indicators associated with meat spoilage. Then, the conventional detection methods for meat spoilage are outlined objectively in their strengths and weaknesses. In addition, we place the focus on the recent research advances of emerging non-destructive devices and systems for assessing meat spoilage. These novel strategies demonstrate their powerful potential in the real-time evaluation of meat spoilage.
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Affiliation(s)
- Jiaci Chen
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Juan Zhang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Nan Wang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Bin Xiao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Xiaoyun Sun
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Jiapeng Li
- China Meat Research Center, Beijing, China.
| | - Ke Zhong
- Shandong Academy of Grape, Jinan, China.
| | - Longrui Yang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Xiangyi Pang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Fengchun Huang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Ailiang Chen
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
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Liu Q, Li Y, Han R, Zhuansun X, Wang L, Chen H. Sodium alginate/gelatin hydrogel spheres loaded with Fructus Ligustri Lucidi essential oil: Preparation, characterization and biological activity. Int J Biol Macromol 2024; 272:132726. [PMID: 38823753 DOI: 10.1016/j.ijbiomac.2024.132726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 05/14/2024] [Accepted: 05/23/2024] [Indexed: 06/03/2024]
Abstract
The application of plant essential oils in the food industry is often hindered by their poor water solubility and high volatilize. Encapsulation has emerged as an effective solution to this problem. This study focuses on the preparation of Fructus Ligustri Lucidi essential oil gel spheres (FEOH) based sodium alginate and gelatin. The optimum formulation for FEOH was established by Box-Behnken Design response surface testing, resulting in a composition of 10 % FEO, 5 % TW20 and 2 % CaCl2. This formulation achieved an encapsulation efficiency of 85.56 %. FTIR and SEM results indicated the successful encapsulation of FEO within the gel spheres. Furthermore, DSC and TGA results showed that encapsulation enhanced the thermal stability of the essential oil. At room temperature, the water content of FEOH exceeded 90 %, and it showed the highest swelling ratio of 62.5 % in an alkaline medium at different pH conditions. The in vitro release behavior showed that FEOH was released up to 85.28 % in oil-based food simulants within 2 h. FEOH showed strong antibacterial activity, with a Minimum Inhibitory Concentration (MIC) of 128 mg/mL against Staphylococcus aureus and 256 mg/mL against Escherichia coli. The gel spheres obtained in this research show significant potential as food preservatives in food matrices.
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Affiliation(s)
- Qi Liu
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China.
| | - Yao Li
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
| | - Rui Han
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
| | - Xiangxun Zhuansun
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
| | - Longgang Wang
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
| | - Hong Chen
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
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5
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Delmonte A, Visentini FF, Fernández JL, Santiago LG, Perez AA. Development, characterization, and evaluation of the antioxidant activity of nanocarriers based on surfactant swollen micelles that encapsulate essential oils. Colloids Surf B Biointerfaces 2024; 235:113783. [PMID: 38340418 DOI: 10.1016/j.colsurfb.2024.113783] [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: 11/18/2023] [Revised: 01/20/2024] [Accepted: 02/01/2024] [Indexed: 02/12/2024]
Abstract
This work aimed to compare the performance of two relatively underexplored methods for the swollen micelles (SMs) production as nanocarriers for essential oils (EOs). Origanum vulgare and Thymus vulgaris EOs were examined. The first method (SMs-1), involved a self-assembly process, while the second one (SMs-2), employed titration operation of an emulsion into a surfactant solution for SMs formation. Tween 80 and ethanol were used as surfactant and co-surfactant, respectively. The solubilization kinetics and the saturation concentration of EOs were determined. Particle size (measured by DLS) and encapsulation efficiency (EE) were the control parameters assessed, along with the EOs-loaded SMs' stability during 30 days of storage. Additionally, the EOs-loaded SMs' morphology was analyzed using atomic force microscopy (AFM). Finally, the antioxidant activity through the ABTS+ radical scavenging and the reducing power of EOs encapsulated in SMs was determined. The results showed that the solubilization of EOs in SMs was a rapid process with high EE. EOs-loaded SMs-2 systems exhibited greater colloidal stability and higher EE compared to EOs-loaded SMs-1 systems, showing smaller and more homogeneous particle sizes. Moreover, EOs-loaded SMs-2 systems maintained constant EE throughout the storage period. AFM imaging confirmed the rounded and heterogeneous morphology of EOs-loaded SMs-1 and the smaller, more homogeneous, and spherical morphology of EOs-loaded SMs-2. EOs-loaded SMs-2 showed high ABTS+ radical scavenging and reducing power when encapsulated in SMs. In conclusion, the SMs-2 method emerged as an effective approach for producing efficient nanocarriers for EOs, signifying a promising path for future developments in antioxidant delivery systems.
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Affiliation(s)
- Agustina Delmonte
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET, Argentina; Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1 de Mayo 3250, Santa Fe 3000, Argentina
| | - Flavia F Visentini
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET, Argentina; Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1 de Mayo 3250, Santa Fe 3000, Argentina
| | - José L Fernández
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET, Argentina; Instituto de Química Aplicada del Litoral (IQAL, UNL-CONICET) and Programa de Electroquímica Aplicada e Ingeniería Electroquímica (PRELINE, Facultad de Ingeniería Química), Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - Liliana G Santiago
- Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1 de Mayo 3250, Santa Fe 3000, Argentina
| | - Adrián A Perez
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET, Argentina; Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1 de Mayo 3250, Santa Fe 3000, Argentina.
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6
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Bodie AR, Wythe LA, Dittoe DK, Rothrock MJ, O’Bryan CA, Ricke SC. Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States. Foods 2024; 13:464. [PMID: 38338599 PMCID: PMC10855140 DOI: 10.3390/foods13030464] [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: 12/12/2023] [Revised: 01/24/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or "clean-label" ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry's advantage to target spoilage organisms and pathogens specifically.
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Affiliation(s)
- Aaron R. Bodie
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Lindsey A. Wythe
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Dana K. Dittoe
- Department of Animal Science, University of Wyoming, Laramie, WY 82071, USA;
| | - Michael J. Rothrock
- Egg Safety and Quality Research Unit, U.S. National Poultry Research Center, United States Department of Agriculture-Agriculture Research Service (USDA-ARS), Athens, GA 30605, USA;
| | - Corliss A. O’Bryan
- Department of Food Science, University of Arkansas-Fayetteville, Fayetteville, AR 72701, USA;
| | - Steven C. Ricke
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
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7
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Chroho M, Rouphael Y, Petropoulos SA, Bouissane L. Carvacrol and Thymol Content Affects the Antioxidant and Antibacterial Activity of Origanum compactum and Thymus zygis Essential Oils. Antibiotics (Basel) 2024; 13:139. [PMID: 38391524 PMCID: PMC10885931 DOI: 10.3390/antibiotics13020139] [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: 12/10/2023] [Revised: 01/23/2024] [Accepted: 01/25/2024] [Indexed: 02/24/2024] Open
Abstract
Essential oils are of great interest due to their potent pharmaceutical and biological activities. In this study, essential oils extracted from Origanum compactum and Thymus zygis originating from the Middle Atlas of Morocco were investigated. Their chemical compositions were analyzed using gas chromatography and mass spectrometry, while the assessment of the trapping power of the radical (DPPH: 1,1-diphenyl-2-picrylhydrazyl) and the reducing antioxidant potential of ferric ions (FRAP: Ferric Reducing Antioxidant Power) were performed in order to evaluate the antioxidant activity. Their antibacterial potency was tested against six bacterial strains through the disk diffusion method. The chromatography analyses of the extracted essential oils highlighted the presence of two main components, namely carvacrol at 75.70% in O. compactum and thymol at 40.67% in T. zygis. The antioxidant activity tests showed that both essential oils demonstrated a significant antioxidant activity comparable to the positive control (e.g., ascorbic acid). The antibacterial activity results showed a strong antimicrobial effect for both essential oils, compared to synthetic antibiotics. This study affirms the presence of bioactive components with interesting antioxidant and antibacterial activities in the essential oils extracted from Origanum compactum and Thymus zygis, which could find several applications in the food and pharmaceutical industries through the substitution of synthetic antioxidants and antibiotics.
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Affiliation(s)
- Mounia Chroho
- Molecular Chemistry, Materials and Catalysis Laboratory, Faculty of Sciences and Technologies, Sultan Moulay Slimane University, BP 523, Beni-Mellal 23000, Morocco
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Spyridon A Petropoulos
- Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Latifa Bouissane
- Molecular Chemistry, Materials and Catalysis Laboratory, Faculty of Sciences and Technologies, Sultan Moulay Slimane University, BP 523, Beni-Mellal 23000, Morocco
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8
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Zhao Y, Li H, Wang Y, Zhang Z, Wang Q. Preparation, characterization and release kinetics of a multilayer encapsulated Perilla frutescens L. essential oil hydrogel bead. Int J Biol Macromol 2023; 249:124776. [PMID: 37169047 DOI: 10.1016/j.ijbiomac.2023.124776] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 04/27/2023] [Accepted: 05/04/2023] [Indexed: 05/13/2023]
Abstract
Encapsulation has been widely used as the protection of essential oils, which gives the possibility of their implementation as food preservatives. In this study, Perilla frutescens L. essential oil (PLEO) microcapsule powders were prepared firstly by spray drying method using octenyl succinic anhydride starch (OSAs) as wall material, and then they were further encapsulated by sodium alginate and chitosan via polyelectrolyte complex coacervates method. The best results were obtained by using 4 % of OSAs-PLEO microcapsule powders, 2 % of sodium alginate and 1.5 % of chitosan producing PLEO hydrogel beads with encapsulation efficiency of 61.29 % and loading degree of 41.11 %. Morphology observation showed PLEO hydrogel beads was a millimeter scale spherical particle. FTIR assay confirmed the physical embedding of OSAs on PLEO and the formation of complex coacervates between sodium alginate and chitosan. TG and DSC assay showed the chitosan/alginate/OSAs complex coacervates as wall materials substantially improved the thermal stability of PLEO. Besides, PLEO hydrogel beads had a better stability in aqueous and acidic food formulations, which achieved a complete and prolonged release of PLEO. The Peppas-Sahlin model was the best approach for PLEO release profile, and release phenomenon was mainly governed by Fickian diffusion.
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Affiliation(s)
- Yana Zhao
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, PR China
| | - Huizhen Li
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, PR China.
| | - Yanbo Wang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, PR China
| | - Zhijun Zhang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, PR China
| | - Qinqin Wang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, PR China
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9
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Lin R, Xu R, Chen H, Liu B, Yuan C, Guo L, Cui B, Fang Y. Dual cross-linked starch hydrogel for eugenol encapsulation and the formation of hydrogen bonds on textural hydrogel. Carbohydr Polym 2023; 316:121044. [PMID: 37321737 DOI: 10.1016/j.carbpol.2023.121044] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 05/12/2023] [Accepted: 05/19/2023] [Indexed: 06/17/2023]
Abstract
Physical and chemical cross-linked hydrogels combining N, N'-Methylenebisacrylamide (MBA)-grafted starch (MBAS) and sorbitol were successfully prepared and encapsulated with eugenol in this work. The dense porous structure with diameter of 10-15 μm and strong skeleton after restructuring inside the hydrogel was confirmed by SEM. The band shifts between 3258 cm-1 and 3264 cm-1 clarified the presence of a large number of hydrogen bonds in physical and chemical cross-linked hydrogels. The robust structure of the hydrogel was confirmed by mechanical and thermal property measurements. Molecular docking techniques were used to help understand the bridging pattern between three raw materials and to assess the advantageous conformation, which demonstrate sorbitol is beneficial to improve the characteristics of textural hydrogel by the formation of hydrogen bonds, creating a denser network, structural recombination and new intermolecular hydrogen bonds between starch and sorbitol afforded considerably junction zones. Compared to ordinary starch-based hydrogels, eugenol-loaded starch-sorbitol hydrogels (ESSG) exhibited a more attractive internal structure, swelling properties, viscoelasticity. Moreover, the ESSG showed excellent antimicrobial activity for typical undesired microorganisms in foods.
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Affiliation(s)
- Ruikang Lin
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Ruoxuan Xu
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Huiyi Chen
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Bo Liu
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Chao Yuan
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Li Guo
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Bo Cui
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Yishan Fang
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
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10
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Zhao Y, Wang Y, Zhang Z, Li H. Advances in Controllable Release Essential Oil Microcapsules and Their Promising Applications. Molecules 2023; 28:4979. [PMID: 37446642 DOI: 10.3390/molecules28134979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 06/13/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023] Open
Abstract
Essential oils (EOs) have emerged as natural and popular ingredients used in the preparation of safe and sustainable products because of their unique characteristics, such as antibacterial and antioxidant activity. However, due to their high volatility, poorly solubility in water, and susceptibility to degradation and oxidation, the application of EOs is greatly limited. One of the promising strategies for overcoming these restrictions is encapsulation, which involves in the entrapment of EOs inside biocompatible materials to utilize their controllable release and good bioavailability. In this review, the microencapsulation of the controllable release EOs and their applications are investigated. The focus is on the antimicrobial mechanism of various EOs on different bacteria and fungi, release mechanism of microencapsulated EOs, and preparation research progress of the controllable EOs microcapsules. In addition, their applications are introduced in relation to the food, textiles, agriculture, and medical fields.
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Affiliation(s)
- Yana Zhao
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Yanbo Wang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Zhijun Zhang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Huizhen Li
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
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11
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Thymus vulgaris Essential Oil in Beta-Cyclodextrin for Solid-State Pharmaceutical Applications. Pharmaceutics 2023; 15:pharmaceutics15030914. [PMID: 36986775 PMCID: PMC10051612 DOI: 10.3390/pharmaceutics15030914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 03/07/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023] Open
Abstract
Antimicrobial resistance related to the misuse of antibiotics is a well-known current topic. Their excessive use in several fields has led to enormous selective pressure on pathogenic and commensal bacteria, driving the evolution of antimicrobial resistance genes with severe impacts on human health. Among all the possible strategies, a viable one could be the development of medical features that employ essential oils (EOs), complex natural mixtures extracted from different plant organs, rich in organic compounds showing, among others, antiseptic properties. In this work, green extracted essential oil of Thymus vulgaris was included in cyclic oligosaccharides cyclodextrins (CD) and prepared in the form of tablets. This essential oil has been shown to have a strong transversal efficacy both as an antifungal and as an antibacterial agent. Its inclusion allows its effective use because an extension of the exposure time to the active compounds is obtained and, therefore, a more marked efficacy, especially against biofilm-producing microorganisms such as P. aeruginosa and S. aureus, was registered. The efficacy of the tablet against candidiasis opens their possible use as a chewable tablet against oral candidiasis and as a vaginal tablet against vaginal candidiasis. Moreover, the registered wide efficacy is even more positive since the proposed approach can be defined as effective, safe, and green. In fact, the natural mixture of the essential oil is produced by the steam current method; therefore, the manufacturer employs substances that are not harmful, with very low production and management costs.
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12
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Guerrini A, Tacchini M, Chiocchio I, Grandini A, Radice M, Maresca I, Paganetto G, Sacchetti G. A Comparative Study on Chemical Compositions and Biological Activities of Four Amazonian Ecuador Essential Oils: Curcuma longa L. (Zingiberaceae), Cymbopogon citratus (DC.) Stapf, (Poaceae), Ocimum campechianum Mill. (Lamiaceae), and Zingiber officinale Roscoe (Zingiberaceae). Antibiotics (Basel) 2023; 12:antibiotics12010177. [PMID: 36671378 PMCID: PMC9855031 DOI: 10.3390/antibiotics12010177] [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: 12/29/2022] [Revised: 01/10/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023] Open
Abstract
Essential oils (EOs) and their vapour phase of Curcuma longa (Zingiberaceae), Cymbopogon citratus (Poaceae), Ocimum campechianum (Lamiaceae), and Zingiber officinale (Zingiberaceae) of cultivated plants grown in an Amazonian Ecuador area were chemically characterised by Gas Chromatography-Flame Ionization Detector (GC-FID), Gas Chromatography-Mass Spectrometry (GC-MS), and Head Space-Gas Chromatograph-Flame Ionization Detector-Mass Spectrometry (HS-GC-FID-MS).figure The EOs analyses led to the identification of 25 compounds for C. longa (99.46% of the total; ar-turmerone: 23.35%), 18 compounds for C. citratus (99.59% of the total; geraniol: 39.43%), 19 compounds for O. campechianum (96.24% of the total; eugenol: 50.97%), and 28 for Z. officinale (98.04% of the total; α-Zingiberene: 15.45%). The Head Space fractions (HS) revealed C. longa mainly characterised by limonene and 1,8-cineole (37.35%) and α-phellandrene (32.33%); Z. officinale and C. citratus showed camphene (50.39%) and cis-Isocitral (15.27%) as the most abundant compounds, respectively. O. campechianum EO revealed a higher amount of sesquiterpenes (10.08%), mainly characterised by E-caryophyllene (4.95%), but monoterpene fraction remained the most abundant (89.94%). The EOs were tested for antioxidant, antimicrobial, and mutagen-protective properties and compared to the Thymus vulgaris EO as a positive reference. O. campechianum EO was the most effective in all the bioactivities checked. Similar results emerged from assaying the bioactivity of the vapour phase of O. campechianum EO. The antioxidant and antimicrobial activity evaluation of O. campechianum EO were repeated through HP-TLC bioautography assay, pointing out eugenol as the lead compound for bioactivity. The mutagen-protective evaluation checked through Ames's test properly modified evidenced a better capacity of O. campechianum EO compared with the other EOs, reducing the induced mutagenicity at 0.1 mg/plate. However, even with differences in efficacy, the overall results suggest important perspectives for the functional use of the four studied EOs.
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Affiliation(s)
- Alessandra Guerrini
- Pharmaceutical Biology Lab., Research Unit 7, Terra&Acqua Tech. Technopole Lab., Department of Life Sciences and Biotechnology, University of Ferrara, P.le Luciano Chiappini 2, 44123 Ferrara, Italy
| | - Massimo Tacchini
- Pharmaceutical Biology Lab., Research Unit 7, Terra&Acqua Tech. Technopole Lab., Department of Life Sciences and Biotechnology, University of Ferrara, P.le Luciano Chiappini 2, 44123 Ferrara, Italy
| | - Ilaria Chiocchio
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum, University of Bologna, Via Irnerio, 42, 40126 Bologna, Italy
| | - Alessandro Grandini
- Pharmaceutical Biology Lab., Research Unit 7, Terra&Acqua Tech. Technopole Lab., Department of Life Sciences and Biotechnology, University of Ferrara, P.le Luciano Chiappini 2, 44123 Ferrara, Italy
| | - Matteo Radice
- Faculty of Earth Sciences, Dep. Ciencia de la Tierra, Universidad Estatal Amazónica, Km 2 ½ Via Puyo-Tena, Puyo 160150, Ecuador
| | - Immacolata Maresca
- Pharmaceutical Biology Lab., Research Unit 7, Terra&Acqua Tech. Technopole Lab., Department of Life Sciences and Biotechnology, University of Ferrara, P.le Luciano Chiappini 2, 44123 Ferrara, Italy
| | - Guglielmo Paganetto
- Pharmaceutical Biology Lab., Research Unit 7, Terra&Acqua Tech. Technopole Lab., Department of Life Sciences and Biotechnology, University of Ferrara, P.le Luciano Chiappini 2, 44123 Ferrara, Italy
| | - Gianni Sacchetti
- Pharmaceutical Biology Lab., Research Unit 7, Terra&Acqua Tech. Technopole Lab., Department of Life Sciences and Biotechnology, University of Ferrara, P.le Luciano Chiappini 2, 44123 Ferrara, Italy
- Correspondence: ; Tel.: +39-0532-293774 or +39-0532-974636
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13
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Antibacterial activity and mechanism of action of canthin-6-one against Staphylococcus aureus and its application on beef preservation. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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14
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An Optimization of Oregano, Thyme, and Lemongrass Essential Oil Blend to Simultaneous Inactivation of Relevant Foodborne Pathogens by Simplex–Centroid Mixture Design. Antibiotics (Basel) 2022; 11:antibiotics11111572. [PMID: 36358227 PMCID: PMC9686886 DOI: 10.3390/antibiotics11111572] [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: 10/14/2022] [Revised: 11/02/2022] [Accepted: 11/04/2022] [Indexed: 11/09/2022] Open
Abstract
(1) Background: This study aimed to use the simplex–centroid mixture design methodology coupled with a microdilution assay to predict optimal essential oil (EO) formulations against three potential foodborne pathogens simultaneously through the desirability (D) function. (2) Methods: Oregano (ORE; Origanum vulgare), thyme (THY; Thymus vulgaris), and lemongrass (LG; Cymbopogon citratus) and their blends were evaluated concerning minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for Salmonella enterica serotype Enteritidis, Escherichia coli and Staphylococcus aureus. (3) Results: THY combined with ORE or LG were the most promising EO formulations in inhibiting and killing each bacterium separately. Regarding the simultaneous effect, the optimal proportion for maximum inhibition was composed of 75% ORE, 15% THY, and 10% LG, while for maximum inactivation was 50% ORE, 40% THY, and 10% LG. (4) Conclusion: The multiresponse optimization allowed identifying an EO blend to simultaneously control three potential foodborne pathogens. This first report could be a helpful natural and green alternative for the industry to produce safer food products and mitigate public health risks.
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Santiesteban-López NA, Gómez-Salazar JA, Santos EM, Campagnol PCB, Teixeira A, Lorenzo JM, Sosa-Morales ME, Domínguez R. Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products. Foods 2022; 11:2613. [PMID: 36076798 PMCID: PMC9455744 DOI: 10.3390/foods11172613] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/17/2022] [Accepted: 08/23/2022] [Indexed: 12/03/2022] Open
Abstract
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.
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Affiliation(s)
| | - Julián Andrés Gómez-Salazar
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
| | - Eva M. Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 42039, Mexico
| | - Paulo C. B. Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - María Elena Sosa-Morales
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
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Extraction, Chemical Compositions and Biological Activities of Essential Oils of Cinnamomum verum Cultivated in Vietnam. Processes (Basel) 2022. [DOI: 10.3390/pr10091713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Cinnamomum verum (Cinnamomum genus) essential oil is commonly used in food preparation and traditional medicines, with a broad spectrum of biological activities. However, research on the extraction of essential oils (EOs) from C. verum cultivated locally in Vietnam is currently limited. Therefore, in this study, the chemical compositions and bioactivities of EOs from the bark and leaves of C. verum collected from the Thai Nguyen and Yen Bai provinces of Vietnam were investigated. The EOs samples were extracted by using water distillation, organic solvent (n-hexane) and ultrasound-assisted (in n-hexane solvent) extraction methods. The chemical composition of the obtained EOs were analyzed by GC-FID and GC/MS analyses. Results showed that the major chemical compositions of C. verum EOs were: (E)-cinnamaldehyde, trans-cinnamic acid, cinnamyl acetate, and benzaldehyde. Furthermore, C. verum EOs exhibited inhibitory activities against two tested cancer cell lines and four bacterial strains. These findings provide essential knowledge about the potential application of C. verum EOs cultivated in Vietnam for the pharmaceutical industry.
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