1
|
Fabrication and Optimization of Essential-Oil-Loaded Nanoemulsion Using Box-Behnken Design against Staphylococos aureus and Staphylococos epidermidis Isolated from Oral Cavity. Pharmaceutics 2022; 14:pharmaceutics14081640. [PMID: 36015266 PMCID: PMC9416493 DOI: 10.3390/pharmaceutics14081640] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 07/21/2022] [Accepted: 08/01/2022] [Indexed: 11/26/2022] Open
Abstract
Oral bacterial infections are fairly common in patients with diabetes mellitus; however, due to limited treatment options, herbal medicines are considered an alternate solution. This study aimed to formulate a stable essential-oil-loaded nanoemulsion for the treatment of oral bacterial infections. Essential oils from edible sources including coriander, clove, cinnamon and cardamom were extracted by hydrodistillation. The response surface methodology was used to optimize the nanoemulsion formulation by applying the Box–Behnken design. The oil concentration, surfactant concentration and stirring speed were three independent factors, and particle size and polydispersity index were two responses. The particle size, polydispersity index and zeta potential of the optimized formulation were 130 mm, 0.222 and −22.9, respectively. The ATR-FTIR analysis revealed that there was no incompatibility between the active ingredients and the excipients. A significant release profile in active ingredients of nanoemulsion, i.e., 88.75% of the cinnamaldehyde and 89.33% of eugenol, was recorded after 24 h. In the ex vivo goat mucosal permeation study, 71.67% of the cinnamaldehyde permeated and that of the eugenol 70.75% from the nanoemulsion. The optimized formulation of the essential-oil-loaded nanoemulsion showed a 9 mm zone of inhibition against Staphylococcus aureus and Staphylococcus epidermidis, whereas in anti-quorum sensing analysis, the optimized nanoemulsion formulation showed an 18 mm zone of inhibition. It was concluded that formulated essential-oil-loaded nanoemulsion can be used against S. epidermidis and S. aureus infections in oral cavity.
Collapse
|
2
|
Ma X, Chatterton DE. Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106853] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
3
|
Xue F, Li X, Qin L, Liu X, Li C, Adhikari B. Anti-aging properties of phytoconstituents and phyto-nanoemulsions and their application in managing aging-related diseases. Adv Drug Deliv Rev 2021; 176:113886. [PMID: 34314783 DOI: 10.1016/j.addr.2021.113886] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/13/2021] [Accepted: 07/18/2021] [Indexed: 12/22/2022]
Abstract
Aging is spontaneous and inevitable process in all living beings. It is a complex natural phenomenon that manifests as a gradual decline of physiological functions and homeostasis. Aging inevitably leads to age-associated injuries, diseases, and eventually death. The research on aging-associated diseases aimed at delaying, preventing or even reversing the aging process are of great significance for healthy aging and also for scientific progress. Numerous plant-derived compounds have anti-aging effects, but their therapeutic potential is limited due to their short shelf-life and low bioavailability. As the novel delivery system, nanoemulsion can effectively improve this defect. Nanoemulsions enhance the delivery of drugs to the target site, maintain the plasma concentration for a longer period, and minimize adverse reaction and side effects. This review describes the importance of nanoemulsions for the delivery of phyto-derived compounds and highlights the importance of nanoemulsions in the treatment of aging-related diseases. It also covers the methods of preparation, fate and safety of nanoemulsions, which will provide valuable information for the development of new strategies in treatment of aging-related diseases.
Collapse
|
4
|
Nano-Enable Materials Promoting Sustainability and Resilience in Modern Agriculture. NANOMATERIALS 2021; 11:nano11082068. [PMID: 34443899 PMCID: PMC8398611 DOI: 10.3390/nano11082068] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 08/05/2021] [Accepted: 08/12/2021] [Indexed: 12/23/2022]
Abstract
Intensive conventional agriculture and climate change have induced severe ecological damages and threatened global food security, claiming a reorientation of agricultural management and public policies towards a more sustainable development model. In this context, nanomaterials promise to support this transition by promoting mitigation, enhancing productivity, and reducing contamination. This review gathers recent research innovations on smart nanoformulations and delivery systems improving crop protection and plant nutrition, nanoremediation strategies for contaminated soils, nanosensors for plant health and food quality and safety monitoring, and nanomaterials as smart food-packaging. It also highlights the impact of engineered nanomaterials on soil microbial communities, and potential environmental risks, along with future research directions. Although large-scale production and in-field testing of nano-agrochemicals are still ongoing, the collected information indicates improvements in uptake, use efficiency, targeted delivery of the active ingredients, and reduction of leaching and pollution. Nanoremediation seems to have a low negative impact on microbial communities while promoting biodiversity. Nanosensors enable high-resolution crop monitoring and sustainable management of the resources, while nano-packaging confers catalytic, antimicrobial, and barrier properties, preserving food safety and preventing food waste. Though, the application of nanomaterials to the agri-food sector requires a specific risk assessment supporting proper regulations and public acceptance.
Collapse
|
5
|
Molecular Properties of Flammulina velutipes Polysaccharide-Whey Protein Isolate (WPI) Complexes via Noncovalent Interactions. Foods 2020; 10:foods10010001. [PMID: 33374899 PMCID: PMC7821936 DOI: 10.3390/foods10010001] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 12/16/2020] [Accepted: 12/18/2020] [Indexed: 12/17/2022] Open
Abstract
Whey protein isolate (WPI) has a variety of nutritional benefits. The stability of WPI beverages has attracted a large amount of attention. In this study, Flammulina velutipes polysaccharides (FVPs) interacted with WPI to improve the stability via noncovalent interactions. Multiple light scattering studies showed that FVPs can improve the stability of WPI solutions, with results of radical scavenging activity assays demonstrating that the solutions of the complex had antioxidant activity. The addition of FVPs significantly altered the secondary structures of WPI, including its α-helix and random coil. The results of bio-layer interferometry (BLI) analysis indicated that FVPs interacted with the WPI, and the equilibrium dissociation constant (KD) was calculated as 1.736 × 10-4 M in this study. The in vitro digestibility studies showed that the FVPs protected WPI from pepsin digestion, increasing the satiety. Therefore, FVPs effectively interact with WPI through noncovalent interactions and improve the stability of WPI, with this method expected to be used in protein-enriched and functional beverages.
Collapse
|
6
|
Montes-de-Oca-Ávalos JM, Altamura D, Herrera ML, Huck-Iriart C, Scattarella F, Siliqi D, Giannini C, Candal RJ. Physical and structural properties of whey protein concentrate - Corn oil - TiO2 nanocomposite films for edible food-packaging. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100590] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
7
|
Fabrication and characterization of water-soluble phytosterol ester nanodispersion by emulsification-evaporation combined ultrasonic method. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109895] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
8
|
Montes de Oca-Avalos JM, Huck-Iriart C, Borroni V, Martínez KD, Candal RJ, Herrera ML. Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation. Curr Res Food Sci 2020; 3:113-121. [PMID: 32914127 PMCID: PMC7473382 DOI: 10.1016/j.crfs.2020.03.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Hydrogels obtained by acidification with glucono-δ-lactone (GDL), starting from nanoemulsions formulated with different concentrations of sodium caseinate (1-4 wt%) or 4 wt% sodium caseinate and sucrose (2-8 wt%), were prepared with the aim of quantifying structural parameters of both, initial nanoemulsions and hydrogels after 2.5 h of GDL addition, using the Guinier-Porod (GP) or the generalized GP models. Gelation process was followed by performing in situ temperature-controlled X-ray small angle scattering experiments (SAXS) using synchrotron radiation. In nanoemulsions, the calculated radius of gyration for oil nanodroplets (Rg oil ) decreased with increasing protein concentration and for the 4 wt% protein nanoemulsion, with increasing sucrose content. Calculated values of Rg oil were validated correlating them with experimental Z-average values as measured by dynamic light scattering (DLS). For hydrogels, radii of gyration for the sphere equivalent to the hydrogel scattering object (R gsph ) were close to 3 nm while correlation distances among building blocks (R g2 ) were dependent on formulation. They increased with increasing contents of sodium caseinate and sucrose. R g2 parameter linearly correlated with hydrogel strength (G' ∞ ): a more connected nanostructure led to a stronger hydrogel.
Collapse
Affiliation(s)
- Juan Manuel Montes de Oca-Avalos
- Institute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina
| | - Cristián Huck-Iriart
- Laboratorio de Cristalografía Aplicada, Escuela de Ciencia y Tecnología, Universidad Nacional de San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, 1650, San Martín, Provincia de Buenos Aires, Argentina
| | - Virginia Borroni
- Institute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina
| | - Karina Dafne Martínez
- Institute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina
| | - Roberto Jorge Candal
- Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, 1650, San Martín, Provincia de Buenos Aires, Argentina
| | - María Lidia Herrera
- Institute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina
| |
Collapse
|
9
|
Hu M, Xie F, Zhang S, Li Y, Qi B. Homogenization pressure and soybean protein concentration impact the stability of perilla oil nanoemulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105575] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
10
|
Zhang L, Han C, Liu M, Yang H, Zhang F, Liu B, Meng X. The formation, stability of DHA/EPA nanoemulsion prepared by emulsion phase inversion method and its application in apple juice. Food Res Int 2020; 133:109132. [PMID: 32466914 DOI: 10.1016/j.foodres.2020.109132] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 02/25/2020] [Accepted: 02/26/2020] [Indexed: 02/08/2023]
Abstract
This study prepared edible docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) nanoemulsion using EPI (emulsion phase inversion) method. The method for preparing DHA and EPA nanoemulsions is safe, convenient, low in energy consumption and can be used for food production. Factors affecting particle size and stability during preparation were investigated. Based on the optimal particle size combination, stability studies including particle size and residual rates of DHA and EPA at different temperature, pH and metal ions. The results showed that the nanoemulsion had good stability at low temperature storage, near neutral pH and in the absence of transition metal ions such as Fe3+, Cu2+, Al3+. The experiment initially studied the effect of nanoemulsion on apple juice beverage on the basic properties of juice itself. It was feasible in practical application of edible nanoemulsion.
Collapse
Affiliation(s)
- Lin Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Chenlu Han
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Min Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Han Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Fang Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Bingjie Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Pilot National Laboratory for Marine Science and Technology, Qingdao 266235, China.
| |
Collapse
|
11
|
Relationship between Formulation, Gelation Kinetics, Micro/Nanostructure and Rheological Properties of Sodium Caseinate Nanoemulsion-Based Acid Gels for Food Applications. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02394-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
12
|
Urbánková L, Kašpárková V, Egner P, Rudolf O, Korábková E. Caseinate-Stabilized Emulsions of Black Cumin and Tamanu Oils: Preparation, Characterization and Antibacterial Activity. Polymers (Basel) 2019; 11:E1951. [PMID: 31783677 PMCID: PMC6960556 DOI: 10.3390/polym11121951] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 11/21/2019] [Accepted: 11/25/2019] [Indexed: 11/17/2022] Open
Abstract
Caseinate-stabilized emulsions of black cumin (Nigella sativa) and tamanu (Calophyllum inophyllum) oils were studied in terms of preparation, characterization, and antibacterial properties. The oils were described while using their basic characteristics, including fatty acid composition and scavenging activity. The oil-in-water (o/w) emulsions containing the studied oils were formulated, and the influence of protein stabilizer (sodium caseinate (CAS), 1-12 wt%), oil contents (5-30 wt%), and emulsification methods (high-shear homogenization vs sonication) on the emulsion properties were investigated. It was observed that, under both preparation methods, emulsions of small, initial droplet sizes were predominantly formed with CAS content that was higher than 7.5 wt%. Sonication was a more efficient emulsification procedure and was afforded emulsions with smaller droplet size throughout the entire used concentration ranges of oils and CAS when compared to high-shear homogenization. At native pH of ~ 6.5, all of the emulsions exhibited negative zeta potential that originated from the presence of caseinate. The antibacterial activities of both oils and their emulsions were investigated with respect to the growth suppression of common spoilage bacteria while using the disk diffusion method. The oils and selected emulsions were proven to act against gram positive strains, mainly against Staphylococcus aureus (S. aureus) and Bacillus cereus (B. cereus); regrettably, the gram negative species were fully resistant against their action.
Collapse
Affiliation(s)
- Lucie Urbánková
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Věra Kašpárková
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
- Centre of Polymer Systems, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Pavlína Egner
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Ondřej Rudolf
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Eva Korábková
- Centre of Polymer Systems, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
| |
Collapse
|
13
|
Tian B, Wang Y, Wang T, Mao L, Lu Y, Wang H, Feng Z. Structure and Functional Properties of Antioxidant Nanoemulsions Prepared with Tea Polyphenols and Soybean Protein Isolate. J Oleo Sci 2019; 68:689-697. [DOI: 10.5650/jos.ess19067] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Bo Tian
- Food Science College, Northeast Agricultural University
| | - Yixiao Wang
- Food Science College, Northeast Agricultural University
| | - Tuanjie Wang
- Food Science College, Northeast Agricultural University
| | - Lijing Mao
- Food Science College, Northeast Agricultural University
| | - Yini Lu
- Food Science College, Northeast Agricultural University
| | - Huiting Wang
- Food Science College, Northeast Agricultural University
| | - Zhibiao Feng
- Chemistry College, Northeast Agricultural University
| |
Collapse
|
14
|
Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.011] [Citation(s) in RCA: 109] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|