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Xue J, Ma C, Yang S, Guo S, Yin X, Fan J, Li X, Wang M, Teng G. Janus hydrogel loaded with a CO 2-generating chemical reaction system: Construction, characterization, and application in fruit and vegetable preservation. Food Chem 2024; 458:140271. [PMID: 38964097 DOI: 10.1016/j.foodchem.2024.140271] [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: 06/26/2024] [Accepted: 06/27/2024] [Indexed: 07/06/2024]
Abstract
In this study, we inserted a dynamic chemical reaction system that can generate CO2 into Janus hydrogel (JH) to develop a multidimensional preservation platform that integrates hygroscopicity, antibacterial activity, and modified atmospheric capacity. The double gel system developed using sodium alginate/trehalose at a 1:1 ratio effectively encapsulated 90% of citric acid. Furthermore, CO2 loss was avoided by separately embedding NaHCO3/cinnamon essential oil and citric acid microcapsules into a gelatin pad to develop JH. Freeze-dried JH exhibited a porous and asymmetric structure, very strongly absorbing moisture, conducting water, and rapidly releasing CO2 and essential oils. Furthermore, when preserving various fruits and vegetables in practical settings, JH provided several preservation effects, including color protection, microbial inhibition, and antioxidant properties. Our study findings broaden the application of JH technology for developing chemical reaction systems, with the resulting JH holding substantial promise for cold chain logistics.
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Affiliation(s)
- Jiawei Xue
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China
| | - Changyao Ma
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China
| | - Shuqi Yang
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China
| | - Shuchang Guo
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China
| | - Xiaoyu Yin
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China
| | - Junfeng Fan
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China.
| | - Xiuting Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China.
| | - Mengze Wang
- Horticulture Technology Extension Center of Ningxia, Yinchuan, China
| | - Guoxin Teng
- Shanghai Milkground Food Tech Co., Ltd., Shanghai, China
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2
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Kou X, Gao N, Xu X, Zhu J, Ke Q, Meng Q. Preparation, structural analysis of alcohol aroma compounds/β-cyclodextrin inclusion complexes and the application in strawberry preservation. Food Chem 2024; 457:140160. [PMID: 38917569 DOI: 10.1016/j.foodchem.2024.140160] [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: 02/17/2024] [Revised: 05/13/2024] [Accepted: 06/17/2024] [Indexed: 06/27/2024]
Abstract
The dynamic combination of aromas and cyclodextrins is an important means to achieve their stability and controllability, and accurately revealing their interaction rules is the key to designing and constructing high-quality aroma nanocarriers. In this study, the inclusion mechanism between alcohol aroma compounds with different structures and β-cyclodextrin (β-CD) was studied by combining molecular dynamics simulation and experimental methods. Results showed that the selected alcohol aroma compounds formed inclusion complexes (ICs) with β-CD in a 1:1 ratio, while alcohol aroma compounds containing cyclic structures were more tightly bound to β-CD. Van der Waals forces were the primary forces driving the formation and stabilization of the ICs. Cinnamyl alcohol/β-CD ICs showed the most significant antimicrobial effect and notably prolonged the shelf life of strawberries. This study aimed to provide theoretical support for precisely designing and preparing highly stable flavours and fragrances, as well as expanding their application range.
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Affiliation(s)
- Xingran Kou
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai 201418, China
| | - Nan Gao
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiwei Xu
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai 201418, China
| | - Jiamin Zhu
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai 201418, China
| | - Qinfei Ke
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai 201418, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai 201620, China.
| | - Qingran Meng
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai 201418, China.
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3
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Xing Z, Xu Y, Feng X, Gao C, Wu D, Cheng W, Meng L, Wang Z, Xu T, Tang X. Fabrication of cinnamon essential oil nanoemulsions with high antibacterial activities via microfluidization. Food Chem 2024; 456:139969. [PMID: 38852454 DOI: 10.1016/j.foodchem.2024.139969] [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] [Revised: 06/01/2024] [Accepted: 06/02/2024] [Indexed: 06/11/2024]
Abstract
The high volatility and hydrophobicity of cinnamon essential oils (CiEO) limited their practical application. To enhance their stability and antibacterial activity, nanoemulsions encapsulating CiEO were prepared using hydroxypropyl-β-cyclodextrin/lauroyl arginate (HPCD/LAE) inclusion complexes through high-pressure microfluidization (HPM). Effects of HPM parameters on the stability and antibacterial properties of nanoemulsion were investigated. Results revealed that increased processing pressure and cycle numbers were associated with reduced droplet size and greater homogeneity in CiEO distribution. Storage and thermal stability were optimized at 100 MPa and seven cycles. Moreover, the nanoemulsions showed strong synergistic antibacterial against E. coli (19.79 mm) and S. aureus (23.61 mm) compared with LAE (11.52 mm and 12.82 mm, respectively) and CiEO alone (13.26 mm and 17.68 mm, respectively). This study provided new information for constructing CiEO nanoemulsion, which is suitable for use in the food industry.
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Affiliation(s)
- Zheng Xing
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yaoyao Xu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Di Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Weiwei Cheng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Linghan Meng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Tian Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230601, China.
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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4
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Song Q, Lu Q, Zhang S, Zhang Z, Huang J, Li X, Song D, Pu J, Yang Z, Fang Z, Liu Y, Hu B. Preparation and characterization of fennel (Foeniculum vulgare miller) essential oil/hydroxypropyl-β-cyclodextrin inclusion complex and its application for chilled pork preservation. Food Chem 2024; 456:139887. [PMID: 38865819 DOI: 10.1016/j.foodchem.2024.139887] [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: 01/26/2024] [Revised: 04/30/2024] [Accepted: 05/27/2024] [Indexed: 06/14/2024]
Abstract
Fennel essential oil (FEO) a natural spice that has versatile biological activities. However, the direct use of FEO is limited due to its water insolubility and poor stability. Chilled pork is prone to spoilage during storage. To solve these problems, this study aimed to prepare an inclusion complex (IC) of FEO with hydroxypropyl-β-cyclodextrin via co-precipitation and apply it to the preservation of chilled pork. Results indicated that the optimal parameters were encapsulating temperature 37 °C, wall-core ratio 14:1 g/mL, stirring speed 600 r/min, and encapsulating time 240 min, obtaining an encapsulation efficiency of 83.75%. The results of scanning electron microscopy, Fourier transform infra-red spectroscopy, and nuclear magnetic resonance demonstrated the successful preparation of IC. The release of FEO from IC was controllable through adjusting the different temperatures and relative humidities. Furthermore, IC effectively delayed the spoilage of chilled pork and extended its shelf life by 6 days at 4 °C.
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Affiliation(s)
- Qianqian Song
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China
| | - Qian Lu
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China
| | - Shengyang Zhang
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China
| | - Zihan Zhang
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China
| | - Jialing Huang
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China
| | - Xin Li
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China
| | - Dan Song
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China
| | - Jiarui Pu
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China
| | - Zhibo Yang
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China
| | - Zhengfeng Fang
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China
| | - Yuntao Liu
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China
| | - Bin Hu
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China.
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5
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K S, K P S, C D MD, Mathew D, E K R. Microbial load reduction in stored raw beef meat using chitosan/starch-based active packaging films incorporated with cellulose nanofibers and cinnamon essential oil. Meat Sci 2024; 216:109552. [PMID: 38878411 DOI: 10.1016/j.meatsci.2024.109552] [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: 08/09/2023] [Revised: 02/14/2024] [Accepted: 05/28/2024] [Indexed: 07/26/2024]
Abstract
Food safety is a global concern due to the risk posed by microbial pathogens, toxins and food deterioration. Hence, materials with antibacterial and antioxidant properties have been widely studied for their packaging application to ensure food safety. The current study has been designed to fabricate the chitosan/starch-based film with cinnamon essential oil (CEO) and cellulose nanofibers for active packaging. The nanocomposite films developed in this study were characterized by using UV-Vis Spectroscopy, Fourier Transform Infrared Spectroscopy (FTIR), Thermogravimetric analysis (TGA), Scanning Electron Microscopy (SEM), and Gas Chromatography-Mass Spectroscopy (GC-MS). The biodegradability, hydrodynamic, mechanical, antioxidant and antibacterial properties of the films were also evaluated. From the results, the addition of CEO and cellulose nanofibers was found to enhance the antimicrobial and material properties of the film. FE-SEM analysis has also revealed a rough and porous surface morphology for the developed nanocomposite film. FT-IR analysis further demonstrated the molecular interactions among the various components used for the preparation of the film. The film has also been shown to have antibacterial activity against Staphylococcus aureus and Escherichia coli. Furthermore, the film was found to reduce the bacterial load of the stored beef meat when used as a packaging material. The study hence provides valuable insights into the development of chitosan/starch-based films incorporated with CEO and cellulose nanofibers for active food packaging applications. This is due to its excellent antimicrobial and physicochemical properties. Hence, the nanocomposite film developed in the study can be considered to have promising applications in the food packaging industry.
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Affiliation(s)
- Sreekanth K
- School of Biosciences, Mahatma Gandhi University, P.D Hills (P.O), Kottayam, Kerala Pin: 686 560, India
| | - Sharath K P
- School of Biosciences, Mahatma Gandhi University, P.D Hills (P.O), Kottayam, Kerala Pin: 686 560, India
| | - Midhun Dominic C D
- Department of Chemistry, Sacred Heart College, Thevara, Kochi Pin: 682013, India
| | - Divya Mathew
- School of Biosciences, Mahatma Gandhi University, P.D Hills (P.O), Kottayam, Kerala Pin: 686 560, India
| | - Radhakrishnan E K
- School of Biosciences, Mahatma Gandhi University, P.D Hills (P.O), Kottayam, Kerala Pin: 686 560, India.
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6
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Khan S, Li M, Cheng M, Shu Y, Liang T, Shah H, Zhu H, Khan S, Zhang Z. Fabrication and characterization of Karaya gum-based films reinforced with bacterial nanocellulose stabilized valerian root extract Pickering emulsion for lamb meat preservation. Int J Biol Macromol 2024; 276:133875. [PMID: 39019366 DOI: 10.1016/j.ijbiomac.2024.133875] [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: 03/28/2024] [Revised: 07/10/2024] [Accepted: 07/12/2024] [Indexed: 07/19/2024]
Abstract
A novel biodegradable film was fabricated by incorporating bacterial nanocellulose stabilized valerian root extract (VRE) Pickering emulsion into karaya gum with better antioxidant and antibacterial properties for lamb meat preservation. The valerian root extract Pickering emulsion (VPE) exhibited 98 ± 1.84 % encapsulating efficiency and excellent physical stability with an average particle size of 274.6 nm. The incorporation of VPE-5 into the film matrix increased its elongation at break (EAB), and improved water resistance and barrier properties against oxygen, water vapor, and UV light. Moreover, the antioxidant and anti-bacterial properties against S.aerous and E. coli were also improved based on VPE-5 concentration. The SEM images showed a uniform distribution of VPE-5 while FTIR and XRD revealed its compatibility with karaya gum, which improved its thermal stability. The active films showed a significant preservative effect by reducing the pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable count (TVC) value of lamb meat and maintained its texture and color during the storage period of 9 days at 4 °C. These results demonstrated the inclusion of VPE-5 into Karaya gum was a promising technique and offers a great potential application as a bioactive material in food packaging.
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Affiliation(s)
- Sohail Khan
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Mengli Li
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Ming Cheng
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China; Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan, Hebei 545000, PR China
| | - Tieqiang Liang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Haroon Shah
- Advanced innovation Center for Food Nutrition and human Health, Beijing Technology and Business University (BTBU), Beijing 100048, PR China
| | - Hanyu Zhu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Salman Khan
- Lab of brewing microbiology and applied enzymology, the Key Laboratory of Industrial Biotechnology of Ministry of Education, College of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China.
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7
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Zeng X, Li Y, Li P, Zhao J, Li X, Wang X, Liu B, Ni L, Li H, Xi Y, Li J. Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues. Food Chem 2024; 450:139313. [PMID: 38688228 DOI: 10.1016/j.foodchem.2024.139313] [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: 01/05/2024] [Revised: 03/28/2024] [Accepted: 04/08/2024] [Indexed: 05/02/2024]
Abstract
During the production of plant-based meat analogues (PBMA), a significant loss of flavor characteristic compounds in meat-flavor essences could be observed. Pickering emulsion-based encapsulation is an effective method to improve their stability. Therefore, a soy protein isolate (SPI)/chitosan (CS) complex Pickering emulsion was fabricated to encapsulate roast beef flavor (RBF) and further applied in the processing of PBMA. Our results indicated that the network structure of emulsions was dominated by elasticity, while hydrogen and covalent bonding interactions played important roles in the encapsulation process. The release rate of flavor compounds gradually increased with the increase of pH value, glutamine transaminase, NaCl content, heating temperature or heating time, while encapsulation significantly reduced the loss of characteristic aroma compounds. In addition, the releasing characteristics of aroma compounds and textural properties of PBMA were greatly improved by treating with RBF-loaded emulsions. Consequently, the emulsions were promising to improve the flavor quality of PBMA.
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Affiliation(s)
- Xiangquan Zeng
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Yan Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Pan Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jinling Zhao
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xuejie Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xuzeng Wang
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Bangdi Liu
- Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China; Key Laboratory of Agro-Products Primary Processing, Ministry of Agriculture and Rural Affairs of China, Beijing 100125, China
| | - Laixue Ni
- Linyi Jinluo Win Ray Food, Co. Ltd., Linyi 276036, China
| | - He Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Yu Xi
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Jian Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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8
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Pu Y, Chen L, Jiang W. Antimicrobial guar gum films optimized with Pickering emulsions of zein-gum arabic nanoparticle-stabilized composite essential oil for food preservation. Int J Biol Macromol 2024; 278:134911. [PMID: 39173796 DOI: 10.1016/j.ijbiomac.2024.134911] [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: 03/22/2024] [Revised: 08/05/2024] [Accepted: 08/18/2024] [Indexed: 08/24/2024]
Abstract
In this study, composite essential oil Pickering emulsion stabilized with zein-gum arabic (GA) nanoparticles (ZGCEO) was prepared to improve the characteristics of guar gum (GG) films. ZGCEO exhibited commendable stability and compatibility with GG, while leading to a noticeable improvement in the light barrier (from 3.98 A mm-1 to 17.09 A mm-1) and water vapor barrier characteristics of GG films, concomitantly mitigating their hydrophilic nature, with decreasing moisture content (from 17.70 % to 10.50 %), water solubility (from 84.41 % to 71.79 %), water vapor permeability (from 5.64 × 10-11 g (m s Pa)-1 to 4.97 × 10-11 g (m s Pa)-1), and an increasing water contact angle (from 69.8° to 94.2°). The addition of 2 % ZGCEO yielded a notable increase in the tensile strength of the GG-ZGCEO films, but the elongation at break decreased with increasing ZGCEO concentration. Moreover, the incorporated ZGCEO demonstrated outstanding antioxidant and antimicrobial characteristics, featuring a slow-release behavior of essential oil. The GG-ZGCEO coating also showed an excellent preservation effect in pork and "Huangguan" pears during storage. Collectively, we substantiated the efficacy of ZGCEO in augmenting the functional attributes of GG films, thereby establishing their potential utility as antimicrobial packaging materials conducive to food preservation.
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Affiliation(s)
- Yijing Pu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Luyao Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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9
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Khandehroo F, Moravvej G, Farhadian N, Ahmadzadeh H. Enhanced repellent and anti-nutritional activities of polymeric nanoparticles containing essential oils against red flour beetle, Tribolium castaneum. Sci Rep 2024; 14:18567. [PMID: 39127742 DOI: 10.1038/s41598-024-69318-2] [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: 03/28/2024] [Accepted: 08/02/2024] [Indexed: 08/12/2024] Open
Abstract
Encapsulation of essential oils (EOs) is an important strategy that can be applied to intensify the stability and efficiency of these compounds in integrated pest management. The present study aimed to investigate the sub-lethal activity of polymer-based EOs nanoparticles against red flour beetle, Tribolium castaneum adults as an important critical pest of stored products. Chitosan nanoparticles (CSNPs) containing garlic and cinnamon essential oils (GEO and CEO) prepared using the ionic cross-link technique. Stability of nano-formulations evaluated over temperature and storage time. The fumigant effect (LC10, LC20, LC30) and contact toxicity (LC10, LC15, LC25) determined. In addition, the contact toxicities of EOs and their nanoparticles on nutritional indices evaluated. An olfactometer used to assess the repellent activity of EOs and EOs loaded in CSNPs (EOs@CSNPs) in sub-lethal fumigant concentrations. Characterization results showed GEO loaded in CSNPs has particle size of 231.14 ± 7.55 nm, polydispersity index (PDI) value of 0.15 ± 0.02, encapsulation efficiency (EE) percentage of 76.77 ± 0.20 and zeta potential of - 18.82 ± 0.90 mV, in which these values for the CEO loaded in CSNPs (CEO@CSNPs) changed to 303.46 ± 0.00 nm, 0.20 ± 0.05, 86.81 ± 0.00% and - 20.16 ± 0.35 mV, respectively. A lower PDI value for both CSNPs showed an appropriate NPs size distribution. Furthermore, NPs size and encapsulation efficiency did not change in various temperatures and during four months which confirm good stability of the EOs@CSNPs. In LC30 of GEO@CSNPs, the maximum repellency was determined as 66.66 ± 3.33. Among nutritional indices, in LC25 of GEO@CSNPs, the relative growth rate (RGR) (0.011 ± 0.003 mg.mg-1.day-1), relative consumption rate (RCR) (0.075 ± 0.004 mg.mg-1.day-1) and feeding deterrence index (FDI) (54.662 ± 1.616%) were more affected, so GEO@CSNPs was more effective than CEO@CSNPs. The results of repellent and anti-dietary activities of EOs and EOs@CSNPs confirmed the higher repellency and adverse effectivity on nutritional indices of Tribolium castaneum pest treated with EOs@CSNPs compared to free EOs. In conclusion, the NPs form of GEO and CEO can be a novel and efficient carrier for improving the repellent and anti-nutritional activities of EOs.
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Affiliation(s)
- Fatemeh Khandehroo
- Plant Protection Department, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Gholamhossein Moravvej
- Plant Protection Department, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Nafiseh Farhadian
- Chemical Engineering Department, Faculty of Engineering, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Hossein Ahmadzadeh
- Chemistry Department, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran
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10
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Gheorghe-Irimia RA, Tăpăloagă D, Tăpăloagă PR, Ghimpețeanu OM, Tudor L, Militaru M. Spicing Up Meat Preservation: Cinnamomum zeylanicum Essential Oil in Meat-Based Functional Foods-A Five-Year Review. Foods 2024; 13:2479. [PMID: 39200406 PMCID: PMC11353328 DOI: 10.3390/foods13162479] [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: 07/11/2024] [Revised: 07/31/2024] [Accepted: 08/05/2024] [Indexed: 09/02/2024] Open
Abstract
Today, in the modern consumer era, we are facing a significant change in terms of preferences and behaviour. This tendency is not only a basic desire, but rather a significant social and cultural movement that exerts a tremendous influence on the food industry and correlated sectors. In this direction, food authorities and experts have thoroughly evaluated the practicality of employing natural preservation methods to enhance the quality and safety of foodstuffs, while preserving their nutritional and sensory attributes. Given this context, the development of meat products enhanced with Cinnamomum zeylanicum essential oil (CZEO) poses promising avenues, such as extended shelf-life due to its antimicrobial, antifungal, and antioxidant properties. CZEO also has many health benefits, rendering it as a promising ingredient in functional meat product formulations. Conversely, challenges such as higher associated costs, sensory interactions, and variability arise. Hence, the aim of this review is to offer a novel critical perspective on CZEO's potential application as a functional ingredient in meat products formulations and to address the inherent associated challenges, based on the last five years of scholarly publications.
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Affiliation(s)
- Raluca-Aniela Gheorghe-Irimia
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine Bucharest, 050097 Bucharest, Romania; (R.-A.G.-I.); (O.-M.G.); (L.T.); (M.M.)
| | - Dana Tăpăloagă
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine Bucharest, 050097 Bucharest, Romania; (R.-A.G.-I.); (O.-M.G.); (L.T.); (M.M.)
| | - Paul-Rodian Tăpăloagă
- Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine Bucharest, 011464 Bucharest, Romania;
| | - Oana-Mărgărita Ghimpețeanu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine Bucharest, 050097 Bucharest, Romania; (R.-A.G.-I.); (O.-M.G.); (L.T.); (M.M.)
| | - Laurențiu Tudor
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine Bucharest, 050097 Bucharest, Romania; (R.-A.G.-I.); (O.-M.G.); (L.T.); (M.M.)
| | - Manuella Militaru
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine Bucharest, 050097 Bucharest, Romania; (R.-A.G.-I.); (O.-M.G.); (L.T.); (M.M.)
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11
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Lim HJ, Tang SY, Chan KW, Manickam S, Yu LJ, Tan KW. A starch/gelatin-based Halochromic film with black currant anthocyanin and Nanocellulose-stabilized cinnamon essential oil Pickering emulsion: Towards real-time Salmon freshness assessment. Int J Biol Macromol 2024; 274:133329. [PMID: 38908640 DOI: 10.1016/j.ijbiomac.2024.133329] [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: 04/01/2024] [Revised: 05/29/2024] [Accepted: 06/19/2024] [Indexed: 06/24/2024]
Abstract
Neoterically, food packaging systems designed solely for prolonging shelf life or monitoring freshness could not fulfil the dynamic demands of consumers. In this current investigation, using the solvent casting method, a versatile halochromic indicator was created by integrating black currant anthocyanin and cinnamon essential oil-loaded Pickering emulsion into a starch/gelatin matrix. The resulting indicator film underwent scrutiny for its structural, pH-sensitive, antioxidant, and antimicrobial attributes. Unexpectedly, the amalgamation of anthocyanin and essential oil led to decreased antioxidant activity, dropping from 73.23 ± 2.17 to 28.87 ± 2.50 mg Trolox equivalent/g sample. Additionally, no discernible antimicrobial properties were detected in the composite film sample against both Staphylococcus aureus and Escherichia coli. Fourier transform infrared analyses unveiled robust intermolecular interactions among the film-forming components, providing insights into the observed antagonistic effect. The indicator film displayed distinctive colour changes corresponding to the fresh (greyish-brown), onset of decomposition (khaki), and spoiled (dark green) stages of the stored fish sample. This highlights its promising potential for providing real-time indications of food spoilage. These findings are important for the efficient design of composite films incorporating anthocyanins and essential oils. They serve as a guide towards their potential use as multifunctional packaging materials in the food industry.
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Affiliation(s)
- Hong Jun Lim
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900, Sepang, Selangor Darul Ehsan, Malaysia
| | - Siah Ying Tang
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor Darul Ehsan, Malaysia; Advanced Engineering Platform, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor Darul Ehsan, Malaysia
| | - Kim Wei Chan
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, 43400, Serdang, Selangor Darul Ehsan, Malaysia
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering Department, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
| | - Lih Jiun Yu
- Faculty of Engineering, Technology, and Built Environment, UCSI University Kuala Lumpur, Campus, No. 1, Jalan Menara Gading, UCSI Heights (Taman Connaught), Cheras 56000, Kuala Lumpur, Malaysia
| | - Khang Wei Tan
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900, Sepang, Selangor Darul Ehsan, Malaysia.
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12
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Liu Y, Pan L, Li T, Tang T, Xu R, Duan X, Rasheed Z, Chen M, Tang W, Yan J, Qin W, Li S, Liu Y. Improving the performance of kraft paper by cinnamon essential oil/soybean protein isolate microcapsules and konjac glucomannan for citrus preservation. Int J Biol Macromol 2024; 277:134308. [PMID: 39094880 DOI: 10.1016/j.ijbiomac.2024.134308] [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: 01/15/2024] [Revised: 07/18/2024] [Accepted: 07/28/2024] [Indexed: 08/04/2024]
Abstract
In order to reduce the quality loss of citrus and extend its storage time after harvest, it is essential to develop coated kraft papers with antibacterial and fresh-keeping properties. In this study, cinnamon essential oil (CEO)/soybean protein isolate (SPI) microcapsules were prepared by the coagulation method, and their properties were optimized. Then, the microcapsules were added to konjac glucomannan (KGM) as a coating solution to enhance the physical, and chemical properties of kraft paper by a coating method. The release behavior of CEO, tensile properties, antibacterial properties and preservation effects of the paper were investigated. The results show that when the ratio of wall to core was 7:3, the highest encapsulation rate was 92.20 ± 0.43 %. The coating treatment significantly reduced the oxygen and water vapor transmission rates of kraft paper. The shelf life of citrus treated with coated Kraft was extended by >10 days. Thus, the CEO/SPI microencapsulation and KGM coating could improve the properties of kraft paper and have the potential for citrus preservation.
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Affiliation(s)
- Yan Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Liujun Pan
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Tingli Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Tingting Tang
- College of Agriculture and Forestry Science and Technology, Chongqing Three Gorges Vocational College, Chongqing, China
| | - Rui Xu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Xulin Duan
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zainab Rasheed
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Mingrui Chen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Wuxia Tang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Jing Yan
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
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13
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Tahir A, Ahmad RS, Khan MK, Imran M, Hailu GG. Optimization of Production Parameters for Fabrication of Gum Arabic/Whey Protein-Based Walnut Oil Loaded Nanoparticles and Their Characterization. ACS OMEGA 2024; 9:22839-22850. [PMID: 38826541 PMCID: PMC11137705 DOI: 10.1021/acsomega.4c01141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 04/30/2024] [Accepted: 05/10/2024] [Indexed: 06/04/2024]
Abstract
The encapsulation of fatty acids, including walnut oil, within complexes is a promising strategy to address challenges, for instance, low water solubility and susceptibility to oxidation while incorporating these oils into food products. Additionally, encapsulation can effectively mask undesirable odor and flavor. The current study focuses on the optimization of walnut oil nanoparticles (WON) using complexes fabricated from gum arabic and whey protein by applying a response surface methodology. The impact of three different independent variables were determined, such as surfactant mixture (33-66%), walnut oil (5-25%), and sonication time (60-300 s), under three distinct desired conditions (low, medium, and high) on four different responses, i.e., particle size, polydispersity index (PDI), moisture level, and encapsulation efficiency (EE). The findings of the present study indicate that the point prediction-based WON resulted in significantly low particle size (82.94 nm), PDI (0.19), moisture content (3.49%), and high EE (77.26%). Fourier transform infrared spectroscopy (FTIR) study demonstrated the successful encapsulation of walnut oil and wall material into nanocapsules. Differential scanning calorimetry (DSC) verified the improved thermal stability property of WON after incorporation, and scanning electron microscopy (SEM) indicated that the WON had relatively fragile and smooth surfaces, along with the presence of few porous structures. The recorded experimental data from the existing study showed that the developed formulation of WON was potentially useful as a value-added ingredient for food industries.
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Affiliation(s)
- Ali Tahir
- Department
of Food Science, Faculty of Life Sciences, Government College University Faisalabad Faisalabad, Punjab 38000, Pakistan
- Biological
Systems Engineering, Washington State University, Pullman, Washington 99164, United States
| | - Rabia Shabir Ahmad
- Department
of Food Science, Faculty of Life Sciences, Government College University Faisalabad Faisalabad, Punjab 38000, Pakistan
| | - Muhammad Kamran Khan
- Department
of Food Science, Faculty of Life Sciences, Government College University Faisalabad Faisalabad, Punjab 38000, Pakistan
| | - Muhammad Imran
- Department
of Food Science, Faculty of Life Sciences, Government College University Faisalabad Faisalabad, Punjab 38000, Pakistan
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14
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Abedi E, Sayadi M, Oliyaei N. Fabrication and characterization of emulsion-based edible film containing cinnamon essential oil using chia seed mucilage. Int J Biol Macromol 2024; 266:131173. [PMID: 38554904 DOI: 10.1016/j.ijbiomac.2024.131173] [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: 01/13/2024] [Revised: 03/11/2024] [Accepted: 03/26/2024] [Indexed: 04/02/2024]
Abstract
Chia seed mucilage (CSM) film incorporated with 2, 4, and 6 % (w/w) nanoemulsion of cinnamon essential oil (CSM-2, CSM-4, CSM-6) were developed, and their physicochemical, mechanical, antioxidant, and antimicrobial properties were determined. According to the results, cinnamon EO nanoemulsion (CEN) had droplet size 196.07 ± 1.39 nm with PDI 0.47 ± 0.04. Moreover, CSM film had higher water solubility (99.37 ± 0.05 %) and WVP (8.55 ± 1.10 g/kPa h m2) than reinforced CSM films with CENCEN. The lowest water solubility (98.02 ± 0.01 %) and WVP (3.75 ± 0.80 g/kPa h m2) was observed in CSM-6 film. Moreover, the addition of CEN improved the homogeneity and density of films and the smoothness of the surface, being observed by scanning electron microscopy (SEM) and atomic force microscopy (AFM). The Fourier transform infrared (FTIR) spectroscopy also confirmed the incorporation of CEN within the film matrix. The CSM films' antioxidant (DPPH radical scavenging power) and antimicrobial (against Escherichia coli and Staphylococcus aureus) properties of CSM films were notably enhanced with the inclusion of CEN in a dose-dependent manner. The mechanical (tensile strength and elongation at break) of CSM films also was affected by the addition of CEN, TS decreased, and EAB increased (p < 0.05). The lowest TS (20.63 ± 1.39 MPa) and highest EAB (3.36 ± 0.61 %) was observed in CSM-4 film. However, CSM film was relatively dark with low opacity, and adding CEN slightly increased lightness (L*) and yellowness (b*) parameters. The superior antioxidant and barrier characteristics of the CSM edible film incorporated with CEN make it a potential candidate for product packaging and shelf-life extension.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Mehran Sayadi
- Department of Food Safety and Hygiene, Faculty of Health, Fasa University of Medical Sciences, Fasa, Iran.
| | - Najmeh Oliyaei
- Department of Food Science and Technology, and Seafood Processing Research Center, School of Agriculture, Shiraz University, Shiraz, Iran.
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15
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Kaur R, Gupta TB, Bronlund J, Singh J, Kaur L. Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat. Food Chem 2024; 436:137600. [PMID: 37837683 DOI: 10.1016/j.foodchem.2023.137600] [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: 02/02/2023] [Revised: 08/30/2023] [Accepted: 09/24/2023] [Indexed: 10/16/2023]
Abstract
Mānuka (MO) and rosemary oils (RO) -containing nanoemulsions and nanocapsules made of sodium alginate and whey protein, were designed and compared for their antioxidant effect. Mānuka oil-nanoemulsions and nanocapsules had smaller particle sizes (343 and 330 nm), less negative zeta potential (-12 mV and -10 mV), higher phenolic content, and antiradical characteristics than RO-nano-entities. However, nano-entities of both oils showed more thermostability and sustained release than free oils. Further, the antioxidant effect of essential oils and their nano-entities was compared against sodium nitrite (SN)-added and without antioxidants-added (controls) and Wagyu and crossbred beef pastes (14 days refrigerated storage). No significant difference among MO, RO and their nano-entities was noticed in crossbred pastes, while in Wagyu, nanoemulsions showed the lowest oxidation values than controls and SN-added pastes. Hence, nano-entities can be alternatives to chemical preservatives as natural antioxidants in meat preservation, along with improved thermal stability and release than free oils.
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Affiliation(s)
- Ramandeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Tanushree B Gupta
- Food System Integrity Team, AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North 4472, New Zealand
| | - John Bronlund
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Jaspreet Singh
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand.
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16
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Chau TP, Devanesan S, Ayub R, Perumal K. Identification and characterization of major bioactive compounds from Andrographis paniculata (Burm. f.) extracts showed multi-biomedical applications. ENVIRONMENTAL RESEARCH 2024; 242:117763. [PMID: 38029828 DOI: 10.1016/j.envres.2023.117763] [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: 10/02/2023] [Revised: 11/16/2023] [Accepted: 11/21/2023] [Indexed: 12/01/2023]
Abstract
The Andrographis paniculata recognized as most valuable medicinal plant in folk medicine. Hence, this research was designed to evaluate antibacterial potential of petroleum ether (PE) and methanol (ME) extracts of A. paniculata against skin infection causing bacterial pathogens such as Staphylococcus aureus, Streptococcus pyogenes, Klebsiella pneumoniae, Enterobacter aerogenes, Proteus vulgaris, and Propionibacterium acnes. Also assessed the antidiabetic (α-glucosidase and α-amylase inhibition assay), antioxidant, and photoprotective potential of PE and ME extract analyses. The major bioactive compounds were identified and characterized through UV, FTIR, 1H-NMR and 13C-NMR spectra analyses. The ME extract contain more number of phytochemicals (alkaloids, flavonoids, saponins, terpenoids, glycoside, protein, and phytosterol) than PE extract. The antibacterial activity result also revealed that the ME (as dose dependent) extract showed better activity at 250 mg mL-1 as in the following order: P. acnes (6-29 mm) > K. pneumoniae (3-28 mm) > S. aureus (3-27 mm) > P. vulgaris (3-26 mm) > S. pyogenes (2-25 mm) > E. aerogenes (1-23 mm). PE: E. aerogenes (3-20 mm) > P. vulgaris (2-19 mm) > P. acnes (3-18 mm) > K. pneumoniae (3-17 mm) > S. aureus (2-16 mm) > S. pyogenes (0-11 mm). The MIC value of ME extract was found as 100-150 mg mL-1 and it was better than PE extract. Similarly, the ME also possesses dose based α-glucosidase inhibition activity as up to 85% at 250 mg mL-1 concentration. The fluorescence spectra analysis method also stated that the ME extract possess photoprotective bioactive agent. The ME fractions (F01 and F02) obtained from TLC and column chromatogram were identified as 3-O-β-d-glucosyl-14- deoxyandrographiside and 14-deoxyandrographolide respectively through UV, FTIR, 1H-NMR and 13C-NMR spectra analyses. Such compounds may be responsible for significant antibacterial activity against pathogenic bacteria causing skin infections, excellent antidiabetic activity, as well as photoprotective potential.
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Affiliation(s)
- Tan Phat Chau
- Faculty of Applied Technology, School of Technology, Van Lang University, Ho Chi Minh City, Vietnam.
| | - Sandhanasamy Devanesan
- Department of Physics and Astronomy, College of Science, King Saud University, P. O. Box 2455, Riyadh 11451, Saudi Arabia.
| | - Rashid Ayub
- Department of Science and Technology, King Saud University, P.O. Box-2454, Riyadh, 11451, Saudi Arabia
| | - Karthikeyan Perumal
- Department of Chemistry and Biochemistry, The Ohio State University, 151 W. Woodruff Ave, Columbus, OH, 43210, USA
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17
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Sun H, Wang B, Xie Y, Li F, Xu T, Yu B. Development of Active Antibacterial CEO/CS@PLA Nonwovens and the Application on Food Preservation. ACS OMEGA 2023; 8:42907-42920. [PMID: 38024704 PMCID: PMC10652727 DOI: 10.1021/acsomega.3c06024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/21/2023] [Accepted: 10/10/2023] [Indexed: 12/01/2023]
Abstract
The biodegradable activity antibacterial materials have been widely applied on food preservation because they not only protect foods from pathogenic attacks but also relieve environmental pollution. Biodegradable melt-blown nonwovens (MB) have several advantages over the other materials in terms of a simpler and more environmentally friendly fabrication process, higher specific surface area, and lower cost. Herein, polylactic acid (PLA) MB is first modified by polydopamine (PDA) to activate the surface. Then, chitosan (CS) and cinnamon essential oil (CEO) are used to decorate the surface of the modified PLA MB via a simple one-pot method to prepare CEO/CS@PLA MB with different CEO contents. Compared with PLA MB, CEO/CS@PLA MB had a rougher surface and larger average fiber diameter, while the average pore diameter and air permeability reduced. The input of CEO led to a decrease in the tensile strength of CEO/CS@PLA MB and an obvious increase in the elongation at break. The combination of CS and CEO shows excellent synergistic antibacterial effect. The antibacterial efficiencies of CEO/CS@PLA MB against Escherichia coli and Staphylococcus aureus enhance with the increase of the CEO content. When the weight ratio of CS to CEO is 1:2, the antibacterial efficiencies of CEO2/CS@PLA MB against E. coli and S. aureus are 99.98 and 99.99%, respectively. When being applied to the preservation of fresh strawberry, CEO2/CS@PLA MB can effectively inhibit the microbial growth in strawberry and reduce decay, which extends the shelf time of strawberry.
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Affiliation(s)
- Hui Sun
- College
of Textiles Science and Engineering, Zhejiang
Sci-Tech University, 928 Second Avenue, Xiasha Higher Education Zone, Hangzhou 310018, China
- Zhejiang
Provincial Innovation Center of Advanced Textile Technology, Shaoxing 312000, China
| | - Bingbing Wang
- College
of Textiles Science and Engineering, Zhejiang
Sci-Tech University, 928 Second Avenue, Xiasha Higher Education Zone, Hangzhou 310018, China
- Zhejiang
Provincial Innovation Center of Advanced Textile Technology, Shaoxing 312000, China
| | - Youxiu Xie
- College
of Textiles Science and Engineering, Zhejiang
Sci-Tech University, 928 Second Avenue, Xiasha Higher Education Zone, Hangzhou 310018, China
- Zhejiang
Provincial Innovation Center of Advanced Textile Technology, Shaoxing 312000, China
| | - Fengchun Li
- College
of Textiles Science and Engineering, Zhejiang
Sci-Tech University, 928 Second Avenue, Xiasha Higher Education Zone, Hangzhou 310018, China
- Zhejiang
Provincial Innovation Center of Advanced Textile Technology, Shaoxing 312000, China
| | - Tao Xu
- College
of Textiles Science and Engineering, Zhejiang
Sci-Tech University, 928 Second Avenue, Xiasha Higher Education Zone, Hangzhou 310018, China
- Zhejiang
Provincial Innovation Center of Advanced Textile Technology, Shaoxing 312000, China
| | - Bin Yu
- College
of Textiles Science and Engineering, Zhejiang
Sci-Tech University, 928 Second Avenue, Xiasha Higher Education Zone, Hangzhou 310018, China
- Zhejiang
Provincial Innovation Center of Advanced Textile Technology, Shaoxing 312000, China
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18
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Xie LY, Xu YB, Ding XQ, Liang S, Li DL, Fu AK, Zhan XA. Itaconic acid and dimethyl itaconate exert antibacterial activity in carbon-enriched environments through the TCA cycle. Biomed Pharmacother 2023; 167:115487. [PMID: 37713987 DOI: 10.1016/j.biopha.2023.115487] [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: 07/09/2023] [Revised: 09/08/2023] [Accepted: 09/08/2023] [Indexed: 09/17/2023] Open
Abstract
Itaconic acid (IA), a metabolite generated by the tricarboxylic acid (TCA) cycle in eukaryotic immune cells, and its derivative dimethyl itaconate (DI) exert antibacterial functions in intracellular environments. Previous studies suggested that IA and DI only inhibit bacterial growth in carbon-limited environments; however, whether IA and DI maintain antibacterial activity in carbon-enriched environments remains unknown. Here, IA and DI inhibited the bacteria with minimum inhibitory concentrations of 24.02 mM and 39.52 mM, respectively, in a carbon-enriched environment. The reduced bacterial pathogenicity was reflected in cell membrane integrity, motility, biofilm formation, AI-2/luxS, and virulence. Mechanistically, succinate dehydrogenase (SDH) activity and fumaric acid levels decreased in the IA and DI treatments, while isocitrate lyase (ICL) activity was upregulated. Inhibited TCA circulation was also observed through untargeted metabolomics. In addition, energy-related aspartate metabolism and lysine degradation were suppressed. In summary, these results indicated that IA and DI reduced bacterial pathogenicity while exerting antibacterial functions by inhibiting TCA circulation. This study enriches knowledge on the inhibition of bacteria by IA and DI in a carbon-mixed environment, suggesting an alternative method for treating bacterial infections by immune metabolites.
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Affiliation(s)
- L Y Xie
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University, Hangzhou 310058, China
| | - Y B Xu
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University, Hangzhou 310058, China
| | - X Q Ding
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University, Hangzhou 310058, China
| | - S Liang
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University, Hangzhou 310058, China
| | - D L Li
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University, Hangzhou 310058, China
| | - A K Fu
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University, Hangzhou 310058, China
| | - X A Zhan
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University, Hangzhou 310058, China.
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19
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Yang X, Zhao D, Ge S, Bian P, Xue H, Lang Y. Alginate-based edible coating with oregano essential oil/β-cyclodextrin inclusion complex for chicken breast preservation. Int J Biol Macromol 2023; 251:126126. [PMID: 37541460 DOI: 10.1016/j.ijbiomac.2023.126126] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 07/13/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
A sodium alginate (SA) edible coating containing oregano essential oil (OEO)/β-cyclodextrin (β-CD) inclusion complexes (SA/OEO-MP coating) was developed to extend the shelf life of fresh chicken breast during refrigeration storage. First, OEO was inserted into the hydrophobic interior of β-CD to form an inclusion complex (OEO-MP) that maintained its excellent antioxidant and antibacterial activities. The formed OEO-MP was characterized using fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). In addition, thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) results demonstrated that β-CD could improve the thermal stability of OEO. The encapsulation efficiency reached 71.6 %, and OEO was released continuously from the OEO-MP. The lipid oxidation, total viable count (TVC) and sensory properties of chicken breasts were regularly monitored when OEO-MP was incorporated into the SA coating for chicken breast preservation. Compared with the uncoated group, the SA/OEO-MP-coated groups showed significantly reduced increases in pH, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N), and TVC, especially in the SA/OEO-MP1 group. In summary, the SA/OEO-MP coating could preserve the chicken breast by reducing lipid oxidation and inhibiting the proliferation of microorganisms. It would be developed as a prospective edible packaging for chicken preservation.
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Affiliation(s)
- Xiaoxi Yang
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China.
| | - Dongxue Zhao
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China
| | - Shaohui Ge
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China
| | - Pengsha Bian
- Hebei Research Center for Geoanalysis, Baoding 071051, China
| | - Hongmei Xue
- Department of Clinical Nutrition, The First Hospital of Hebei Medical University, Shijiazhuang 050031, China
| | - Yumiao Lang
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China.
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20
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Manzoor A, Asif M, Khalid SH, Ullah Khan I, Asghar S. Nanosizing of Lavender, Basil, and Clove Essential Oils into Microemulsions for Enhanced Antioxidant Potential and Antibacterial and Antibiofilm Activities. ACS OMEGA 2023; 8:40600-40612. [PMID: 37929152 PMCID: PMC10621020 DOI: 10.1021/acsomega.3c05394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Accepted: 10/03/2023] [Indexed: 11/07/2023]
Abstract
Plant essential oils (EOs) possess significant bioactivities (antibacterial and antioxidant) and can be substituted for potentially harmful synthetic preservatives in the food industry. However, limited water solubility, bioavailability, volatility, and stability limit their use. Therefore, the goal of this research was nanosizing lavender essential oil (LEO), basil essential oil (BEO), and clove essential oil (CEO) in a microemulsion (ME) to improve their physicochemical attributes and bioefficacy. Tween 80 and Transcutol P were utilized for construction of pseudoternary phase diagrams. It was observed that the concentration of EOs had a great impact on the physicochemical and biological properties of MEs. A spherical droplet of MEs with a diameter of less than 20 nm with a narrower size distribution (polydispersity index (PDI) = 0.10-0.27) and a ζ potential of -0.27 to -9.03 was observed. ME formulations were also evaluated for viscosity, conductivity, and the refractive index. Moreover, the impact of delivery systems on the antibacterial property of EOs was assessed by determining the zone of inhibition and minimum inhibitory concentration against two distinct pathogen classes (S. aureus and E. coli). Crystal violet assay was used to measure the growth and development of biofilms. According to bioefficacy assays, ME demonstrated more efficient antibacterial activity against microorganisms at concentrations lower than pure EOs. CEO ME had superior activity againstS. aureus and E. coli. Similarly, dose-dependent antioxidant capacity was noted for MEs. Consequently, nanosized EO formulations with improved physicochemical properties and enhanced bioactivities can be employed in the food processing sector as a preservation agent.
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Affiliation(s)
- Aneela Manzoor
- Department
of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Muhammad Asif
- Faculty
of Pharmacy, Islamia University Bahawalpur, Bahawalpur 63100, Pakistan
| | - Syed Haroon Khalid
- Department
of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Ikram Ullah Khan
- Department
of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Sajid Asghar
- Department
of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
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21
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Xu Y, Chen H, Zhang L, Xu Y. Clove essential oil loaded chitosan nanocapsules on quality and shelf-life of blueberries. Int J Biol Macromol 2023; 249:126091. [PMID: 37543269 DOI: 10.1016/j.ijbiomac.2023.126091] [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: 03/26/2023] [Revised: 07/23/2023] [Accepted: 07/31/2023] [Indexed: 08/07/2023]
Abstract
In this study, the formation of clove essential oil loaded chitosan nanocapsules (CEO/CS-NCs) was achieved by the ionotropic gelation technology. The spherical shape and core-shell structure of CEO/CS-NCs were characterized by SEM, TEM, and FT-IR. CEO/CS-NCs have a reasonable encapsulation efficiency rate of 39 % and an average size of 253.63 nm. The simulated release of CEO/CS-NCs in a citric acid buffer solution shows that the nano-encapsulation technology could control the sustained release of clove essential oil (CEO). The shelf life of untreated blueberries at room temperature is only about 3 days, while CEO/CS-NCs combined with low-temperature storage can extend the shelf life to about 12 days. The quality characteristic of blueberries, including fruit firmness and moisture content, were effectively maintained, and the rotting rate of blueberries was significantly reduced with CEO/CS-NCs. As a natural preservative, CEO/CS-NCs have a good antioxidant activity close to the commercial antioxidant butylated hydroxytoluene (BHT) and a high antibacterial activity against pathogenic bacteria (PB) isolated from naturally occurring blueberries. Therefore, this study not only gives a theoretical basis for the development of CEO as a commercial preservative but also provides a practical solution to solve the protection challenge of preserving blueberries.
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Affiliation(s)
- Yongjian Xu
- College of Bioresources Chemical & Materials Engineering, Shaanxi University of Science & Technology, Xi'an, Shaanxi 710021, China; National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi Provincial Key Laboratory of Papermaking Technology and Specialty Paper Development, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Hao Chen
- College of Bioresources Chemical & Materials Engineering, Shaanxi University of Science & Technology, Xi'an, Shaanxi 710021, China; National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi Provincial Key Laboratory of Papermaking Technology and Specialty Paper Development, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Lan Zhang
- College of Bioresources Chemical & Materials Engineering, Shaanxi University of Science & Technology, Xi'an, Shaanxi 710021, China; National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi Provincial Key Laboratory of Papermaking Technology and Specialty Paper Development, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Yang Xu
- College of Bioresources Chemical & Materials Engineering, Shaanxi University of Science & Technology, Xi'an, Shaanxi 710021, China; National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi Provincial Key Laboratory of Papermaking Technology and Specialty Paper Development, Shaanxi University of Science and Technology, Xi'an 710021, China
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22
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Zhang W, Ezati P, Khan A, Assadpour E, Rhim JW, Jafari SM. Encapsulation and delivery systems of cinnamon essential oil for food preservation applications. Adv Colloid Interface Sci 2023; 318:102965. [PMID: 37480830 DOI: 10.1016/j.cis.2023.102965] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 07/03/2023] [Accepted: 07/16/2023] [Indexed: 07/24/2023]
Abstract
Food safety threats and deterioration due to the invasion of microorganisms has led to economic losses and food-borne diseases in the food industry; so, development of natural food preservatives is urgently needed when considering the safety of chemically synthesized preservatives. Because of its outstanding antioxidant and antibacterial properties, cinnamon essential oil (CEO) is considered a promising natural preservative. However, CEO's low solubility and easy degradability limits its application in food products. Therefore, some encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications. This work discusses the chemical and techno-functional properties of CEO, including its key components and antioxidant/antibacterial properties, and summarizes recent developments on encapsulation and delivery systems for CEO in food preservation applications. Since CEO is currently added to most biopolymeric films/coatings (BFCs) for food preservation, most studies have shown that encapsulation systems can improve the food preservation performance of BFCs containing CEOs. It has been confirmed that various delivery systems could improve the stability and controlled-release properties of CEO, thereby enhancing its ability to extend the shelf life of foods. These encapsulation techniques include spray drying, emulsion systems, complex coacervation (nanoprecipitation), ionic gelation, liposomes, inclusion complexation (cyclodextrins, silica), and electrospinning.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Parya Ezati
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ajahar Khan
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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23
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Essid R, Ayed A, Djebali K, Saad H, Srasra M, Othmani Y, Fares N, Jallouli S, Abid I, Alothman MR, Limam F, Tabbene O. Anti-Candida and Anti-Leishmanial Activities of Encapsulated Cinnamomum verum Essential Oil in Chitosan Nanoparticles. Molecules 2023; 28:5681. [PMID: 37570651 PMCID: PMC10419485 DOI: 10.3390/molecules28155681] [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: 04/23/2023] [Revised: 06/22/2023] [Accepted: 06/30/2023] [Indexed: 08/13/2023] Open
Abstract
Nanoencapsulation is widely considered as a highly effective strategy to enhance essential oils' (EO) stability by protecting them from oxidative deterioration and evaporation. The present study aims to optimize and characterize an efficient technique for encapsulating Cinnamomum (C.) verum essential oil into chitosan nanoparticles using response surface methodology (RSM). Moreover, the optimized C. verum EO nanoparticle was investigated for its antibacterial (against Gram-positive and Gram-negative bacteria), antifungal (against Candida albicans), and antiparasitic activity (against Leishmania parasites). Five parameters were investigated using a Plackett-Burman and Box-Behnken statistical design: the chitosan molecular weight, TPP concentration, C. verum EO/chitosan ratio, mixing method, and the duration of the reaction. Encapsulation efficiency and anti-candida activity were considered as responses. The antibacterial, anticandidal, and anti-leishmanial activities were also assessed using a standard micro-broth dilution assay and the cytotoxicity assay was assessed against the macrophage cell line RAW 264.7. The optimized nanoparticles were characterized using Fourier transform infrared spectroscopy, Zeta potential, and scanning electron microscopy. The study results indicated that under optimal conditions, the nanoencapsulation of C. verum EO into chitosan nanoparticles resulted in an encapsulation efficiency of 92.58%, with a regular distribution, a nanoparticle size of 480 ± 14.55 nm, and a favorable Zeta potential of 35.64 ± 1.37 mV. The optimized C. verum EO/chitosan nanoparticles showed strong antifungal activity against C. albicans pathogens (CMI = 125 µg mL-1), notable antibacterial activity against both Gram-positive and Gram-negative bacteria (ranging from 125 to 250 µg mL-1), high leishmanicidal potential against the promastigotes form of L. tropica and L. major (IC50 = 10.47 and 15.09 µg mL-1, respectively), and a four-fold cytotoxicity reduction compared to non-encapsulated essential oil. These results suggest that C. verum EO-loaded chitosan nanoparticles could be a promising delivery system for the treatment of cutaneous Candida albicans infections.
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Affiliation(s)
- Rym Essid
- Laboratoire des Substances Bioactives, Centre de Biotechnologie de Borj-Cedria, BP 901, Hammam-Lif 2050, Tunisia
| | - Ameni Ayed
- Laboratoire des Substances Bioactives, Centre de Biotechnologie de Borj-Cedria, BP 901, Hammam-Lif 2050, Tunisia
| | - Kais Djebali
- Valorization of Useful Material Laboratory (LVMU), National Research Center in Material Sciences (CNRSM) Technopôle Borj Cedria, BP 73, Soliman 8027, Tunisia
| | - Houda Saad
- Centre National en Recherche en Sciences des Matériaux, “CNRSM” Technopole Borj-Cedria-Route Touristique Soliman, BP-273, Soliman 8027, Tunisia
| | - Mondher Srasra
- Centre National en Recherche en Sciences des Matériaux, “CNRSM” Technopole Borj-Cedria-Route Touristique Soliman, BP-273, Soliman 8027, Tunisia
| | - Yasmine Othmani
- Laboratoire des Substances Bioactives, Centre de Biotechnologie de Borj-Cedria, BP 901, Hammam-Lif 2050, Tunisia
| | - Nadia Fares
- Laboratoire des Substances Bioactives, Centre de Biotechnologie de Borj-Cedria, BP 901, Hammam-Lif 2050, Tunisia
| | - Selim Jallouli
- Laboratoire des Substances Bioactives, Centre de Biotechnologie de Borj-Cedria, BP 901, Hammam-Lif 2050, Tunisia
| | - Islem Abid
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Monerah Rashed Alothman
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Ferid Limam
- Laboratoire des Substances Bioactives, Centre de Biotechnologie de Borj-Cedria, BP 901, Hammam-Lif 2050, Tunisia
| | - Olfa Tabbene
- Laboratoire des Substances Bioactives, Centre de Biotechnologie de Borj-Cedria, BP 901, Hammam-Lif 2050, Tunisia
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24
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Pinto L, Tapia-Rodríguez MR, Baruzzi F, Ayala-Zavala JF. Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges. Foods 2023; 12:2315. [PMID: 37372527 DOI: 10.3390/foods12122315] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/03/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.
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Affiliation(s)
- Loris Pinto
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Melvin R Tapia-Rodríguez
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Col. Centro, Ciudad Obregón, Obregón 85000, Sonora, Mexico
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Jesús Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
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25
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Caicedo Chacon WD, Verruck S, Monteiro AR, Valencia GA. The mechanism, biopolymers and active compounds for the production of nanoparticles by anti-solvent precipitation: A review. Food Res Int 2023; 168:112728. [PMID: 37120194 DOI: 10.1016/j.foodres.2023.112728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 04/03/2023]
Abstract
The anti-solvent precipitation method has been investigated to produce biopolymeric nanoparticles in recent years. Biopolymeric nanoparticles have better water solubility and stability when compared with unmodified biopolymers. This review article focuses on the analysis of the state of the art available in the last ten years about the production mechanism and biopolymer type, as well as the used of these nanomaterials to encapsulate biological compounds, and the potential applications of biopolymeric nanoparticles in food sector. The revised literature revealed the importance to understand the anti-solvent precipitation mechanism since biopolymer and solvent types, as well as anti-solvent and surfactants used, can alter the biopolymeric nanoparticles properties. In general, these nanoparticles have been produced using polysaccharides and proteins as biopolymers, especially starch, chitosan and zein. Finally, it was identified that those biopolymers produced by anti-solvent precipitation were used to stabilize essential oils, plant extracts, pigments, and nutraceutical compounds, promoting their application in functional foods.
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26
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Li X, Liu Y, Chen F, Liu L, Fan Y. Facile modification of nanochitin in aqueous media for stabilizing tea tree oil based Pickering emulsion with prolonged antibacterial performance. Int J Biol Macromol 2023; 242:124873. [PMID: 37196712 DOI: 10.1016/j.ijbiomac.2023.124873] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 05/01/2023] [Accepted: 05/11/2023] [Indexed: 05/19/2023]
Abstract
Nanochitins have been explored for preparing Pickering Emulsions, however its application is restricted by its simplex disperse nature. It was hypothesized that zwitterionic nanochitins should be capable of stabilizing oil/water (O/W) interfaces in wider pH range. Furthermore, the control of their size, disperse nature and self-assembly performance suggest the formulation of tunable emulsions. Zwitterionic nanochitins were prepared via Schiff base reaction. A systematic study was performed analyzing the disperse nature, fibril morphology, surface characteristic of modified nanochitins. Oil-in-Water Pickering Emulsions stabilized by modified nanochitins were formulated and emulsion stability was analyzed as function of concentration, pH and self-assembly property and further applied for prolonged antibacterial applications. Comparing freshly prepared nanochitins, neutral/alkaline stably dispersed nanochitins can be prepared while maintaining fibril characteristics such as fibril size, crystallinity, thermal stability and so on. Better suspension stability of modified nanochitins under alkaline conditon together with the self assembly performance resulting from amino groups and carboxyl groups benefit the enhanced emulsion stability under nanochitins concentreation of 0.2 %. Encapsulation of tea tree oil in Pickering Emulsions prolongs the diffusion rate oil in the aqueous environment, thus resulting prolongs its antibacterial performance against E. coli and B. subtilis.
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Affiliation(s)
- Xinxia Li
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
| | - Ying Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
| | - Feier Chen
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
| | - Liang Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
| | - Yimin Fan
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
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27
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Xi X, Huang J, Zhang S, Lu Q, Fang Z, Li C, Zhang Q, Liu Y, Chen H, Liu A, Liu S, Wang C, Li S, Hu B. Preparation and characterization of inclusion complex of Myristica fragrans Houtt. (nutmeg) essential oil with 2-hydroxypropyl-β-cyclodextrin. Food Chem 2023; 423:136316. [PMID: 37207514 DOI: 10.1016/j.foodchem.2023.136316] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 04/17/2023] [Accepted: 05/03/2023] [Indexed: 05/21/2023]
Abstract
Nutmeg essential oil (NEO) is a natural condimentwith versatile biological activities. However, the application of NEO in food has several limitations due to its poor stability and low aqueous solubility. To overcome the shortcomings, this paper focused on the preparation of the inclusion complex (IC) of NEO with 2-hydroxypropyl-β-cyclodextrin (HP-β-CD) by the coprecipitation method. The optimal condition was inclusion temperature 36 ℃, time 247 min, stirring speed 520 r/min, and wall-core ratio 12:1, resulting in a recovery of 80.63%. The formation of IC was verified by various methods such as scanning electron microscopy, Fourier transform infrared spectroscopy and nuclear magnetic resonance. The improvement of thermal stability, antioxidant, and nitrite scavenging activities of NEO after encapsulation was proven. Moreover, the controlled release of NEO from IC can be implemented by regulating the temperature and relative humidity. Overall, NEO/HP-β-CD IC has great application potential in food industries.
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Affiliation(s)
- Xiaohui Xi
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Jialing Huang
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Shengyang Zhang
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Qian Lu
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Zhengfeng Fang
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Cheng Li
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Qing Zhang
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Yuntao Liu
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Hong Chen
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Aiping Liu
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Shuxiang Liu
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Caixia Wang
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Shanshan Li
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Bin Hu
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China.
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28
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Wu H, Wang J, Li T, Lei Y, Peng L, Chang J, Li S, Yuan X, Zhou M, Zhang Z. Effects of cinnamon essential oil-loaded Pickering emulsion on the structure, properties and application of chayote tuber starch-based composite films. Int J Biol Macromol 2023; 240:124444. [PMID: 37062380 DOI: 10.1016/j.ijbiomac.2023.124444] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 04/07/2023] [Accepted: 04/10/2023] [Indexed: 04/18/2023]
Abstract
The use of non-conventional starch sources to develop biodegradable and bioactive starch-based films have attracted increasing attention recently. In this study, a nonconventional chayote tuber starch (CTS) was functionalized by zein-pectin nanoparticle-stabilized cinnamon essential oil (CEO) Pickering emulsion (ZPCO) to develop a novel bioactive composite films for food packaging application. Results demonstrated that antibacterial ZPCO featuring long-term stability was successfully obtained. FTIR and SEM analyses suggested that ZPCO have favorable dispersibility and compatibility with CTS matrix. With ZPCO increasing, the transmittance, tensile strength, and moisture content of composite films decreased, whereas their elongation at break, antimicrobial and antioxidant activities increased. ZPCO added at an appropriate level (2 %) can improve water-resistance of the films and reduce water vapor permeability. More importantly, ZPCO can achieve a slower sustained-release of CEO from composite films into food simulants. Furthermore, the composite film containing 2 % ZPCO is safe and nontoxic as proved by cell cytotoxicity test, and it can significantly prolong the shelf life of ground beef by showing the lowest total volatile base nitrogen and best acceptable sensory characteristic. Overall, the incorporation of ZPCO into CTS films offers a great potential application as a bioactive material in the food packing.
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Affiliation(s)
- Hejun Wu
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China; College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China.
| | - Jie Wang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Ting Li
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Yuxiao Lei
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Lu Peng
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Jiaqi Chang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Shasha Li
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Xiangyang Yuan
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Man Zhou
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
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Ran R, Zheng T, Tang P, Xiong Y, Yang C, Gu M, Li G. Antioxidant and antimicrobial collagen films incorporating Pickering emulsions of cinnamon essential oil for pork preservation. Food Chem 2023; 420:136108. [PMID: 37060665 DOI: 10.1016/j.foodchem.2023.136108] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 03/05/2023] [Accepted: 04/02/2023] [Indexed: 04/17/2023]
Abstract
Cinnamon essential oil (CEO)-based Pickering emulsions were prepared using chitosan (CS) and soy protein isolate (SPI) colloid particles as stabilizers and genipin as cross-linker. Pickering emulsions have smaller particle sizes, higher stability, and encapsulation efficiency at a CS:SPI ratio of 1:4. The Pickering emulsion-modified collagen films showed enhanced thermal stability, UV-blocking properties, and water resistance. In addition, the antioxidant (DPPH scavenging activity, 18.35%-50.59%) and antimicrobial activities (inhibition zone, Escherichia coli, 0-1.85 cm; Staphylococcus aureus, 0-1.57 cm; Pseudomonas fluorescens, 0-1.34 cm) of the films were improved due to the sustained release of CEO, with the release kinetics following the Fickian diffusion of the Ritger-Peppas model. When the functionalized film was used for pork preservation, a four-day extension of shelf life was observed. Collectively, our findings suggest that Pickering emulsions provide great potential for the application of collagen film in pork preservation.
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Affiliation(s)
- Ruimin Ran
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Tingting Zheng
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Pingping Tang
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Yongming Xiong
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Changkai Yang
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Min Gu
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Guoying Li
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China; National Engineering Research Center of Clean Technology in Leather Industry, Sichuan University, Chengdu 610065, PR China.
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Song Q, Guan W, Wei C, Liu W, Cai L. Microencapsulation of tomato seed oil using phlorotannins-adducted pea protein isolate-chitosan and pea protein isolate-chitosan complex coacervates. Food Chem 2023; 419:136091. [PMID: 37027975 DOI: 10.1016/j.foodchem.2023.136091] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 01/09/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023]
Abstract
Pea protein isolates (PPI)/phlorotannins (PT)/chitosan (CS) ternary complex and PPI/CS binary complex were synthesized to prepare tomato seed oil (TSO) microcapsules. The concentration of PT was determined to be 0.025% (w/w) based on the solubility, emulsification, and UV-visible spectrum of PPI-PT complex. Subsequently, the optimal pHs associated with the formation of PPI/CS and PPI-PT/CS complex coacervates were determined to be pH 6.6 and 6.1, while the optimal ratios were 9:1 and 6:1, respectively. The coacervate microcapsules were successfully produced by freeze-dried method and those formulated with PPI-PT/CS displayed significantly lower surface oil content (14.57 ± 0.22%), higher encapsulation efficiency (70.54 ± 0.13%), lower particle size (5.97 ± 0.16 μm), and PDI (0.25 ± 0.02) than PPI/CS. The microcapsules were characterized by scanning electron microscopy and Fourier Transform infrared spectroscopy. Furthermore, the encapsulated TSO exhibited enhanced thermal and oxidative stability than that of free oil, along with microcapsules fabricated with PPI-PT/CS ternary complex showed better protection than that of free PT. Overall, PPI-PT/CS complex as an effective wall material in delivery system presented great potential.
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31
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Topical advances of edible coating based on the nanoemulsions encapsulated with plant essential oils for foodborne pathogen control. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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32
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Recent Advances in Using Natural Antibacterial Additives in Bioactive Wound Dressings. Pharmaceutics 2023; 15:pharmaceutics15020644. [PMID: 36839966 PMCID: PMC10004169 DOI: 10.3390/pharmaceutics15020644] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 02/07/2023] [Accepted: 02/09/2023] [Indexed: 02/17/2023] Open
Abstract
Wound care is a global health issue with a financial burden of up to US $96.8 billion annually in the USA alone. Chronic non-healing wounds which show delayed and incomplete healing are especially problematic. Although there are more than 3000 dressing types in the wound management market, new developments in more efficient wound dressings will require innovative approaches such as embedding antibacterial additives into wound-dressing materials. The lack of novel antibacterial agents and the misuse of current antibiotics have caused an increase in antimicrobial resistance (AMR) which is estimated to cause 10 million deaths by 2050 worldwide. These ongoing challenges clearly indicate an urgent need for developing new antibacterial additives in wound dressings targeting microbial pathogens. Natural products and their derivatives have long been a significant source of pharmaceuticals against AMR. Scrutinising the data of newly approved drugs has identified plants as one of the biggest and most important sources in the development of novel antibacterial drugs. Some of the plant-based antibacterial additives, such as essential oils and plant extracts, have been previously used in wound dressings; however, there is another source of plant-derived antibacterial additives, i.e., those produced by symbiotic endophytic fungi, that show great potential in wound dressing applications. Endophytes represent a novel, natural, and sustainable source of bioactive compounds for therapeutic applications, including as efficient antibacterial additives for chronic wound dressings. This review examines and appraises recent developments in bioactive wound dressings that incorporate natural products as antibacterial agents as well as advances in endophyte research that show great potential in treating chronic wounds.
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Tai Z, Zheng M, Yang Y, Xie C, Li Z, Xu C. Temperature controlled microcapsule loaded with Perilla essential oil and its application in preservation of peaches. Front Nutr 2023; 10:1087605. [PMID: 36814505 PMCID: PMC9939902 DOI: 10.3389/fnut.2023.1087605] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Accepted: 01/09/2023] [Indexed: 02/08/2023] Open
Abstract
In this study, Perilla frutescens essential oil (PEO) loaded microcapsules (PEOM) were successfully prepared and their thermal stability, temperature-responsive releasing effect, antioxidant activity, antibacterial activity, and preservation of peach were systematically investigated. PEOM showed excellent encapsulation efficiency (91.5%) with a core-shell ratio of 1.4:1 and exhibited high thermal stability, indicating that PEOM could effectively maintain PEO release rate. In vitro assays indicated that the optimal kinetic model for PEO release fitted well with first order with a diffusion mechanism. A high level of antioxidant and antibacterial activity of PEOM was maintained. In addition, owing to its sustained release, PEOM could prolong the shelf life of peaches significantly. Therefore, PEOM has potential application and development prospects in the field of food preservation.
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Affiliation(s)
- Zhigang Tai
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Minjie Zheng
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Ye Yang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Cheng Xie
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Zhenjie Li
- Yunnan Key Laboratory of Tobacco Chemistry, R&D Center of China Tobacco Yunnan Industry Co., Ltd., Kunming, China
| | - Chunping Xu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
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Fan D, Liu X, Ren Y, Bai S, Li Y, Luo Z, Dong J, Chen F, Zeng W. Functional insights to the development of bioactive material for combating bacterial infections. Front Bioeng Biotechnol 2023; 11:1186637. [PMID: 37152653 PMCID: PMC10160456 DOI: 10.3389/fbioe.2023.1186637] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 04/13/2023] [Indexed: 05/09/2023] Open
Abstract
The emergence of antibiotic-resistant "superbugs" poses a serious threat to human health. Nanomaterials and cationic polymers have shown unprecedented advantages as effective antimicrobial therapies due to their flexibility and ability to interact with biological macromolecules. They can incorporate a variety of antimicrobial substances, achieving multifunctional effects without easily developing drug resistance. Herein, this article discusses recent advances in cationic polymers and nano-antibacterial materials, including material options, fabrication techniques, structural characteristics, and activity performance, with a focus on their fundamental active elements.
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Affiliation(s)
- Duoyang Fan
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha, China
- Hunan Key Laboratory of Diagnostic and Therapeutic Drug Research for Chronic Diseases, Changsha, China
| | - Xiaohui Liu
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha, China
- Hunan Key Laboratory of Diagnostic and Therapeutic Drug Research for Chronic Diseases, Changsha, China
| | - Yueming Ren
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha, China
- Hunan Key Laboratory of Diagnostic and Therapeutic Drug Research for Chronic Diseases, Changsha, China
| | - Shuaige Bai
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha, China
- Hunan Key Laboratory of Diagnostic and Therapeutic Drug Research for Chronic Diseases, Changsha, China
| | - Yanbing Li
- Xiangya Hospital, Central South University, Changsha, China
| | - Ziheng Luo
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha, China
- Hunan Key Laboratory of Diagnostic and Therapeutic Drug Research for Chronic Diseases, Changsha, China
| | - Jie Dong
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha, China
- Hunan Key Laboratory of Diagnostic and Therapeutic Drug Research for Chronic Diseases, Changsha, China
| | - Fei Chen
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha, China
- Hunan Key Laboratory of Diagnostic and Therapeutic Drug Research for Chronic Diseases, Changsha, China
- *Correspondence: Fei Chen, ; Wenbin Zeng,
| | - Wenbin Zeng
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha, China
- Hunan Key Laboratory of Diagnostic and Therapeutic Drug Research for Chronic Diseases, Changsha, China
- *Correspondence: Fei Chen, ; Wenbin Zeng,
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Wu K, Zhang T, Chai X, Duan X, He D, Yu H, Liu X, Tao Z. Encapsulation Efficiency and Functional Stability of Cinnamon Essential Oil in Modified β-cyclodextrins: In Vitro and In Silico Evidence. Foods 2022; 12:foods12010045. [PMID: 36613259 PMCID: PMC9818807 DOI: 10.3390/foods12010045] [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: 10/29/2022] [Revised: 12/18/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Essential oils (EOs) have good natural antioxidant and antimicrobial properties; however, their volatility, intense aroma, poor aqueous solubility, and chemical instability limit their applications in the food industry. The encapsulation of EOs in β-cyclodextrins (β-CDs) is a widely accepted strategy for enhancing EO applications. The complexation of cinnamon essential oil (CEO) with five types of β-CDs, containing different substituent groups (β-CD with primary hydroxyl, Mal-β-CD with maltosyl, CM-β-CD with carboxymethyl, HP-β-CD with hydroxypropyl, and DM-β-CD with methyl), inclusion process behaviors, volatile components, and antioxidant and antibacterial activities of the solid complexes were studied. The CEOs complexed with Mal-β-CD, CM-β-CD, and β-CD were less soluble than those complexed with DM-β-CD and HP-β-CD. Molecular docking confirmed the insertion of the cinnamaldehyde benzene ring into various β-CD cavities via hydrophobic interactions and hydrogen bonds. GC-MS analysis revealed that HP-β-CD had the greatest adaptability to cinnamaldehyde. The CEO encapsulated in β-, Mal-β-, and CM-β-CD showed lower solubility but better control-release characteristics than those encapsulated in DM- and HP-β-CD, thereby increasing their antioxidant and antibacterial activities. This study demonstrated that β-, Mal-β-, and CM-β-CD were suitable alternatives for the encapsulation of CEO to preserve its antioxidant and antibacterial activities for long-time use.
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36
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Wang W, Chen YF, Wei ZF, Jiang JJ, Peng JQ, He QT, Xu WY, Liu HM. Microemulsion of Cinnamon Essential Oil Formulated with Tea Polyphenols, Gallic Acid, and Tween 80: Antimicrobial Properties, Stability and Mechanism of Action. Microorganisms 2022; 11:microorganisms11010002. [PMID: 36677295 PMCID: PMC9867123 DOI: 10.3390/microorganisms11010002] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 12/08/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022] Open
Abstract
The objective of this article was to combine tea polyphenols, gallic acid, and cinnamon essential oil to construct a natural extract-complex microemulsion system (NMs) with good antibacterial activity, antioxidant activity, and stability, as well as low irritation. NMs were characterized by particle size distribution, electrical conductivity, and light transmittance. The stability, as well as the antimicrobial, antioxidant, irritation, and antimicrobial mechanisms, of NMs were also studied. The results showed that NMs had a significant antimicrobial function against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Candida albicans and Aspergillus brasiliensis. The minimum inhibitory concentrations were 156 μg/mL, 62.5 μg/mL, 125 μg/mL, 250 μg/mL, and 125 μg/mL, respectively. Through the cell membrane permeability test and growth curve test of bacteria and fungi, we concluded that the NMs' mechanism of action on bacteria and fungi could be interpreted as NMs mainly altering the permeability of cell membranes to inhibit the growth of bacteria and fungi. The results of this study have important implications for utilizing plant extracts as natural preservatives for food and cosmetics.
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Affiliation(s)
- Wei Wang
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China
| | - Yin-Feng Chen
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
| | - Ze-Feng Wei
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
| | - Jing-Jing Jiang
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
| | - Jia-Qian Peng
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qi-Tong He
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
| | - Wen-Ying Xu
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
| | - Hui-Min Liu
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China
- Correspondence: ; Tel.: +86-186-1677-8997
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Fan S, Wang D, Wen X, Li X, Fang F, Richel A, Xiao N, Fauconnier ML, Hou C, Zhang D. Incorporation of cinnamon essential oil-loaded Pickering emulsion for improving antimicrobial properties and control release of chitosan/gelatin films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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38
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Luo K, Kang S, Guo M, Shen C, Wang L, Xia X, Lü X, Shi C. Evaluation of the antibacterial mechanism and biofilm removal effect of eugenol on Vibrio vulnificus and its application in fresh oysters. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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39
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Amani F, Azadi A, Rezaei A, Kharazmi MS, Jafari SM. Preparation of soluble complex carriers from Aloe vera mucilage/gelatin for cinnamon essential oil: Characterization and antibacterial activity. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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40
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Wu K, Zhang T, Chai X, He D, Duan X, Yu B, Chen Y, Huang Y. Preparation and antibacterial and antioxidant ability of β-cyclodextrin complexes of vaporized Illicium verum essential oil. Food Sci Nutr 2022; 10:4003-4018. [PMID: 36348814 PMCID: PMC9632224 DOI: 10.1002/fsn3.2997] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 07/05/2022] [Accepted: 07/05/2022] [Indexed: 12/02/2022] Open
Abstract
Compared with traditional liquid-liquid embedding method and solid-liquid embedding method of inclusion complexes of β-cyclodextrin (β-CD) inclusion of essential oil to form stable properties, the gas-liquid embedding method was applied to encapsulate vaporized illicium verum essential oil (IvEO), with β-CD as wall materials so that core and wall materials molecules are in active state during complexing process. At optimal conditions with a mass ratio of 1:10, temperature of 80°C, time of 1 h, the β-CD-IvEO inclusion complexes (β-CD-IvEO-ICs) had an encapsulation efficiency (EE) of 84.55 ± 2.31%. Fourier transform infrared spectroscopy (FTIR) revealed the encapsulation of IvEO into inclusion complexes, differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) demonstrated the enhanced thermal stability of IvEO after embedding. Furthermore, the reducing power and 2-phenyl-4,4,5,5-tetramethylimidazoline-1-oxyl-3-oxide (PTIO)-scavenging capacity displayed certain capacity of antioxidation in a short time but stronger antioxidative activities as reaction time was extended. The diameter of growth zone (DGZ) indicated stronger antibacterial activity of β-CD-IvEO-ICs against Escherichia coli, Bacillus subtilis, Staphylococcus epidermidis, and Staphylococcus aureus. Moreover, the β-CD-IvEO-ICs could induce the bacteria producing more reactive oxygen species (ROS) than IvEO, resulting in bacterial death.
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Affiliation(s)
- Kegang Wu
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
| | - Tong Zhang
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
| | - Xianghua Chai
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
| | - Dong He
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
| | - Xuejuan Duan
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
| | - Bingying Yu
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
| | - Yongqi Chen
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
| | - Yuqiang Huang
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
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41
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Liu Y, Wang H, Fu R, Zhang L, Liu M, Cao W, Wu R, Wang S. Preparation and characterization of cinnamon essential oil extracted by deep eutectic solvent and its microencapsulation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01653-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Zhang L, Zhang M, Ju R, Mujumdar AS, Deng D. Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes. Crit Rev Food Sci Nutr 2022; 64:3384-3406. [PMID: 36226715 DOI: 10.1080/10408398.2022.2132207] [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: 11/03/2022]
Abstract
Although complex coacervation could improve the water solubility, thermal stability, bioavailability, antioxidant activity and antibacterial activity of essential oils (EOs). However, some wall materials (such as proteins and polysaccharides) with water solubility and hydrophobic nature limited their application in complex coacervation. In order to improve the properties of EO complex coacervates, some efficient physical field technology was proposed. This paper summarizes the application and functional properties of EOs in complex coacervates, formation and controlled-release mechanism, as well as functions of EO complex coacervates. In particular, efficient physical field technology as innovative technology, such as high pressure, ultrasound, cold plasma, pulsed electric fields, electrohydrodynamic atomization and microwave technology improved efficient and quality attributes of EO complex coacervates are reviewed. The physical fields could modify the gelling, structural, textural, emulsifying, rheological properties, solubility of wall material (proteins and polysaccharides), which improve the properties of EO complex coacervates. Overall, EOs complex coacervates possess great potential to be used in the food industry, including high bioavailability, excellent antioxidant capacity and gut microbiota in vivo, masking the sensation of off-taste or flavor, favorable antimicrobial capacity.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Dewei Deng
- Zhengzhou Xuemailong Food Flavor Co, Zhengzhou, Henan, China
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43
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Inhibitory Effect and Mechanism of Dill Seed Essential Oil on Neofusicoccum parvum in Chinese Chestnut. SEPARATIONS 2022. [DOI: 10.3390/separations9100296] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Abstract
The chestnut postharvest pathogen Neofusicoccum parvum (N. parvum) is an important postharvest pathogen that causes chestnut rot. Chestnut rot in postharvest reduces food quality and causes huge economic losses. This study aimed to evaluate the inhibitory effect of dill seed essential oil (DSEO) on N. parvum and its mechanism of action. The chemical characterization of DSEO by gas chromatography/mass spectrometry (GC/MS) showed that the main components of DSEO were apiole, carvone, dihydrocarvone, and limonene. DSEO inhibited the growth of mycelium in a dose-dependent manner. The antifungal effects are associated with destroying the fungal cell wall (cytoskeleton) and cell membrane. In addition, DSEO can induce oxidative damage and intracellular redox imbalance to damage cell function. Transcriptomics analysis showed DSEO treatment induced differently expressed genes most related to replication, transcription, translation, and lipid, DNA metabolic process. Furthermore, in vivo experiments showed that DSEO and DSEO emulsion can inhibit the growth of fungi and prolong the storage period of chestnuts. These results suggest that DSEO can be used as a potential antifungal preservative in food storage.
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44
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Xia Y, Wang Y, Lou S, Wen M, Ni X. Fabrication and characterization of zein-encapsulated Litsea cubeba oil nanoparticles and its effect on the quality of fresh pork. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101834] [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]
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45
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Shi L, Yan W, Sun L, Hou C, Wei N, Chen Z, Feng J. Preparation and characterization of emamectin benzoate nanocapsules based on the dual role of polydopamine. PEST MANAGEMENT SCIENCE 2022; 78:4407-4416. [PMID: 35767285 DOI: 10.1002/ps.7061] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 06/17/2022] [Accepted: 06/29/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Developing pesticide-controlled release formulations with foliage adhesion has become the focus of current research in the field of crop protection. In this study, an excellent adhesive nanocapsule loaded with emamectin benzoate (Eb@PDA) was prepared via emulsion interfacial polymerization based on the self-polymerization ability and adhesion properties of polydopamine (PDA). RESULTS The physicochemical properties of the Eb@PDA were characterized by scanning electron microscopy, transmission electron microscopy, particle size statistics, Fourier transform infrared spectroscopy and X-ray diffraction. The Eb@PDA presented a regular spherical shape, with an average particle size of 163.8 nm. Compared with conventional formulations, it had higher pesticide-loading content (34%) and excellent adhesion onto corn leaf. In addition, Eb@PDA showed sustained-release characteristics, facilitating the release of Eb at low pH and high temperature. Eb@PDA could effectively protect Eb against photodegradation and had a longer effective period for controlling Spodoptera frugiperda and Spodoptera exigua. Furthermore, acute toxicity tests showed that the 50% lethal concentration (LC50 ) was 80.91 and 57.91 mg kg-1 at 7 and 14 days, respectively, indicating a lower toxicity of the Eb@PDA to earthworms. The cells (L02) treated with Eb@PDA showed a higher cell viability but a lower apoptosis rate (only 5.75%), demonstrating the lower cytotoxicity of the Eb@PDA. CONCLUSION The self-prepared Eb@PDA could be used as a formulation with the advantages of slow release, UV shielding, strong leaf adhesion, superior insecticidal properties, sustained effectiveness and biosafety. It will also facilitate the development of an efficient and safe pesticide delivery system. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Liyin Shi
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
| | - Weiyao Yan
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
| | - Li Sun
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
| | - Chaoqun Hou
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
| | - Nuo Wei
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
| | - Zhiyang Chen
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
| | - Jianguo Feng
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
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Formation of cinnamon essential oil/xanthan gum/chitosan composite microcapsules basing on Pickering emulsions. Colloid Polym Sci 2022; 300:1187-1195. [PMID: 36090674 PMCID: PMC9446719 DOI: 10.1007/s00396-022-05019-4] [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: 06/06/2022] [Revised: 08/25/2022] [Accepted: 08/26/2022] [Indexed: 12/02/2022]
Abstract
Cinnamon essential oil (CNO) is a natural and renewable antibacterial agent. However, CNO is highly volatile and unstable, which limits its practical application as a long-term and wide antibacterial agent. In order to improve the CNO stability, we have microencapsulated CNO into composite microcapsules basing on Pickering emulsion stabilized by silica (SiO2) nanoparticles. The CNO-loaded composite microcapsules possess the hybrid microcapsule shell including SiO2, xanthan gum and chitosan. Moreover, the results show that the microcapsules have spherical appearance. Microencapsulation technique effectively promotes the CNO stability, and the loaded CNO is slowly released from microcapsules. The antibacterial test indicates that the minimal inhibitory concentration of microcapsules was 2 mg mL−1 against Escherichia coli and Staphylococcus aureus, and the microcapsules can play an effective long-term antibacterial effect. Thus, Pickering emulsion templates is a convenient and effective technique to construct antibacterial essential oil-contained microcapsules, which can be used as long-term antibacterial agents.
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47
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Yu B, Wu K, Duan X, Zhang T, He D, Chai X. Composition analysis and tyrosinase inhibitory activity of
Cinnamomum cassia
Presl leaf hydrosol and
Cymbopogon citratus
(
DC
.) Stapf leaf hydrosol. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bingying Yu
- School of Chemical Engineering and Light Industry Guangdong University of Technology Guangzhou People's Republic of China
| | - Kegang Wu
- School of Chemical Engineering and Light Industry Guangdong University of Technology Guangzhou People's Republic of China
| | - Xuejuan Duan
- School of Chemical Engineering and Light Industry Guangdong University of Technology Guangzhou People's Republic of China
| | - Tong Zhang
- School of Chemical Engineering and Light Industry Guangdong University of Technology Guangzhou People's Republic of China
| | - Dong He
- School of Chemical Engineering and Light Industry Guangdong University of Technology Guangzhou People's Republic of China
| | - Xianghua Chai
- School of Chemical Engineering and Light Industry Guangdong University of Technology Guangzhou People's Republic of China
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48
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Khandehroo F, Moravvej G, Farhadian N, Ahmadzadeh H. Polymeric nanoparticles containing different oils as insecticides against the storage pest
Tribolium castaneum
(Herbst) (Coleoptera: Tenebrionidae). J Appl Polym Sci 2022. [DOI: 10.1002/app.52982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Fatemeh Khandehroo
- Plant Protection Department, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | - Gholamhossein Moravvej
- Plant Protection Department, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | - Nafiseh Farhadian
- Chemical Engineering Department, Faculty of Engineering Ferdowsi University of Mashhad Mashhad Iran
| | - Hossein Ahmadzadeh
- Chemistry Department, Faculty of Science Ferdowsi University of Mashhad Mashhad Iran
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49
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Piechowiak T, Grzelak-Błaszczyk K, Sójka M, Skóra B, Balawejder M. Quality and antioxidant activity of highbush blueberry fruit coated with starch-based and gelatine-based film enriched with cinnamon oil. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109015] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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50
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Farahmand A, Emadzadeh B, Ghorani B, Poncelet D. Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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