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Kong P, Zulfikar A, Thangunpai K, Masuo S, Abe JP, Enomae T. Efficient encapsulation of Hinoki essential oil with β-cyclodextrin using an ultrasound-aided co-precipitation technique for dual anti-Listeria monocytogenes and anti-Staphylococcus aureus activities. Int J Biol Macromol 2024; 270:132382. [PMID: 38754652 DOI: 10.1016/j.ijbiomac.2024.132382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 03/14/2024] [Accepted: 05/12/2024] [Indexed: 05/18/2024]
Abstract
Listeria monocytogenes (L. monocytogenes) and Staphylococcus aureus (S. aureus) are widely acknowledged as two of the most dangerous foodborne pathogens. Nevertheless, reports on the development of non-toxic food preservatives that specifically target these two bacterial strains are scarce. Here, we present an inclusion complex (IC) of Hinoki essential oil with β-cyclodextrin, which exhibited dual anti-L. monocytogenes and anti-S. aureus activities. For the first time, an innovative ultrasound-aided co-precipitation technique was utilized for the preparation of IC. Compared with the traditional co-precipitation method, this new technique demonstrated superior encapsulation and time efficiencies, making it well-suited for large-scale production. X-ray diffraction and scanning electron microscopy analyses revealed a transition in the morphological and crystal structures after formation of the IC. Fourier transform infrared spectroscopy and Raman spectroscopy analyses indicated that Hinoki essential oil was effectively encapsulated by β-cyclodextrin. The differential scanning calorimetry and thermogravimetric thermograms indicated that the formed IC was more thermally stable than the free Hinoki essential oil. Importantly, 100 % antibacterial ratios for both L. monocytogenes and S. aureus were determined, indicating that the IC prepared in this study is a promising food preservative.
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Affiliation(s)
- Peifu Kong
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan.
| | - Ainun Zulfikar
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan; Materials and Metallurgical Engineering Department, Kalimantan Institute of Technology, Balikpapan 76127, Indonesia
| | - Kotchaporn Thangunpai
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan
| | - Shunsuke Masuo
- Institute of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan
| | - Junichi Peter Abe
- Institute of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan
| | - Toshiharu Enomae
- Institute of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan.
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2
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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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3
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Kong P, Thangunpai K, Zulfikar A, Masuo S, Abe JP, Enomae T. Preparation of Green Anti- Staphylococcus aureus Inclusion Complexes Containing Hinoki Essential Oil. Foods 2023; 12:3104. [PMID: 37628104 PMCID: PMC10453407 DOI: 10.3390/foods12163104] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 08/12/2023] [Accepted: 08/16/2023] [Indexed: 08/27/2023] Open
Abstract
This study aimed to prepare anti-Staphylococcus aureus inclusion complexes (ICs) of Hinoki essential oil (HEO) with β-cyclodextrin (β-CD) and 2-hydroxypropyl-β-cyclodextrin (2-HP-β-CD). An ultrasound-assisted kneading method was applied for the complexation for the first time. The recovery yield, embedding fraction and loading capacity of the HEO/β-CD ICs were 92.5%, 78.0% and 11.9%, respectively, while the corresponding values were 80.8%, 73.7% and 12.9% for the HEO/2-HP-β-CD ICs. As well, a comparative study confirmed the efficiency of the ultrasound-assisted kneading method was higher than the traditional kneading method. The results of SEM, XRD, GC-MS and FT-IR suggested the successful formation of ICs. A significant anti-Staphylococcus aureus activity of the fabricated ICs was demonstrated using a colony counting method. Notably, when the dose in liquid culture medium was 20 g L-1, inhibitory rates of 99.8% for HEO/β-CD ICs and 100% for HEO/2-HP-β-CD ICs were achieved. Furthermore, the hydrophilic property of the ICs was proved by water contact angle measurements, implying they have the potential to act as anti-Staphylococcus aureus agents for blending with hydrophilic biodegradable materials for diverse food packaging utilizations.
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Affiliation(s)
- Peifu Kong
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (P.K.); (K.T.); (A.Z.)
| | - Kotchaporn Thangunpai
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (P.K.); (K.T.); (A.Z.)
| | - Ainun Zulfikar
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (P.K.); (K.T.); (A.Z.)
- Materials and Metalurgical Engineering Department, Institut Teknologi Kalimantan, Balikpapan 76127, Indonesia
| | - Shunsuke Masuo
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (S.M.); (J.P.A.)
| | - Junichi Peter Abe
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (S.M.); (J.P.A.)
| | - Toshiharu Enomae
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (S.M.); (J.P.A.)
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Liu Y, Weng L, Lin Y, Lin D, Xie L, Zhong T. Carvacrol/β-cyclodextrin inclusion complex as a fumigant to control decay caused by Penicillium digitatum on Shatangju mandarin slices. Heliyon 2023; 9:e18804. [PMID: 37576255 PMCID: PMC10415668 DOI: 10.1016/j.heliyon.2023.e18804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 07/18/2023] [Accepted: 07/28/2023] [Indexed: 08/15/2023] Open
Abstract
Preservation and microorganism control of fresh-cut fruit pose a persistent challenge in the food industry. To address this issue, we prepared a β-cyclodextrin (β-CD) inclusion complex containing carvacrol using a coprecipitation method and employed it for the non-contact fumigation of fresh-cut Shatangju mandarin slices. This biodegradable and safe preservative offers an effective means to combat spoilage and ensure product quality. We confirmed the formation of the encapsulated structure of the inclusion complex through various characterization methods, including scanning electron microscopy (SEM), Fourier transform-infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), and differential thermal analysis (DTA). We also demonstrated the inhibitory effect of this preservative on Penicillium digitatum and its associated spoilage both in vitro and in vivo. The incidence and severity were significant lower in the inclusion complex-treated group (75.0% and 46.7%, respectively) compared to the group treated with pure carvacrol (100% and 69.2%, respectively). In addition, fruit freshness parameters and sensory evaluation showed that the inclusion complex treatment effectively maintained the overall quality of the fruit and achieved the highest consumer acceptance.
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Affiliation(s)
- Yumeng Liu
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
| | - Luo Weng
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
| | - Ying Lin
- Agricultural and Rural Bureau of Pingyuan County, Meizhou 514600, China
| | - Daijie Lin
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
| | - Linsheng Xie
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
| | - Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao, China
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Christaki S, Kelesidou R, Pargana V, Tzimopoulou E, Hatzikamari M, Mourtzinos I. Inclusion Complexes of β-Cyclodextrin with Salvia officinalis Bioactive Compounds and Their Antibacterial Activities. PLANTS (BASEL, SWITZERLAND) 2023; 12:2518. [PMID: 37447078 DOI: 10.3390/plants12132518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/24/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023]
Abstract
In the present study, the formation of molecular inclusion complexes of Salvia officinalis (sage) bioactive compounds with β-cyclodextrin (β-CD) was evaluated. Sage essential oil (SEO)/β-CD inclusion complexes (ICs) were prepared by co-precipitation at iso-molecular concentrations, and Fourier transform infrared spectroscopy (FT-IR) was applied for the confirmation of the ICs' formation. Quantification of the SEO in the inclusion complexes was performed spectrophotometrically at 273 nm using an SEO standard curve. The SEO and its inclusion complexes were evaluated for their antimicrobial activity against Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. The results showed that β-CD effectively formed inclusion complexes with SEO in satisfactory yields. The antimicrobial activity of the SEO in prepared complexes with β-CD was exhibited against L. monocytogenes and S. aureus and was proportional to their concentrations but was less pronounced.
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Affiliation(s)
- Stamatia Christaki
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Revekka Kelesidou
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Vaia Pargana
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Evangelia Tzimopoulou
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Magdalini Hatzikamari
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
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da Silva WF, dos Santos Niculau E, de Oliveira DAB, de Assis MWV, Oliveira MN. Preparation, Physicochemical Characterization and Computational studies of Plectranthus ornatus Codd Essential Oil/β-Cyclodextrin Inclusion Complex. J Mol Struct 2023. [DOI: 10.1016/j.molstruc.2023.135476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/01/2023]
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7
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Preparation and Characterization of Tea Tree Oil-β-Cyclodextrin Microcapsules with Super-High Encapsulation Efficiency. JOURNAL OF BIORESOURCES AND BIOPRODUCTS 2023. [DOI: 10.1016/j.jobab.2023.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
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de Freitas CAB, Costa CHS, da Costa KS, da Paz SPA, Silva JRA, Alves CN, Lameira J. Assessment of host-guest molecular encapsulation of eugenol using β-cyclodextrin. Front Chem 2023; 10:1061624. [PMID: 36700078 PMCID: PMC9868465 DOI: 10.3389/fchem.2022.1061624] [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: 10/05/2022] [Accepted: 12/06/2022] [Indexed: 01/11/2023] Open
Abstract
Eugenol is a natural compound with well-known repellent activity. However, its pharmaceutical and cosmetic applications are limited, since this compound is highly volatile and thermolabile. Nanoencapsulation provides protection, stability, conservation, and controlled release for several compounds. Here, eugenol was included in β-cyclodextrin, and the complex was characterized through X-ray diffraction analysis (XRD) and Fourier-transform infrared spectroscopy (FTIR). Additionally, we used molecular dynamics simulations to explore the eugenol-β-cyclodextrin complex stability with temperature increases. Our computational result demonstrates details of the molecular interactions and conformational changes of the eugenol-β-cyclodextrin complex and explains its stability between temperatures 27°C and 48°C, allowing its use in formulations that are subjected to varied temperatures.
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Affiliation(s)
- Camila Auad Beltrão de Freitas
- Laboratório de Planejamento e Desenvolvimento de Fármacos, Instituto de Ciências Exatas e Naturais, Universidade Federal do Pará, Belém, Pará, Brazil
| | - Clauber Henrique Souza Costa
- Laboratório de Planejamento e Desenvolvimento de Fármacos, Instituto de Ciências Exatas e Naturais, Universidade Federal do Pará, Belém, Pará, Brazil
| | - Kauê Santana da Costa
- Laboratório de Simulação Computacional, Instituto de Biodiversidade, Universidade Federal do Oeste do Pará, Unidade Tapajós, Santarém, Pará, Brazil
| | | | - José Rogério A. Silva
- Laboratório de Planejamento e Desenvolvimento de Fármacos, Instituto de Ciências Exatas e Naturais, Universidade Federal do Pará, Belém, Pará, Brazil
| | - Cláudio Nahum Alves
- Laboratório de Planejamento e Desenvolvimento de Fármacos, Instituto de Ciências Exatas e Naturais, Universidade Federal do Pará, Belém, Pará, Brazil
| | - Jerônimo Lameira
- Laboratório de Planejamento e Desenvolvimento de Fármacos, Instituto de Ciências Exatas e Naturais, Universidade Federal do Pará, Belém, Pará, Brazil,*Correspondence: Jerônimo Lameira,
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Hemp protein isolate – gum Arabic complex coacervates as a means for oregano essential oil encapsulation. Comparison with whey protein isolate – gum Arabic system. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108284] [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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10
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Multifunctional film based on gelatin with titanium dioxide and thymol@β-cyclodextrins for fresh-keeping packaging. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102168] [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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11
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Song X, Li R, Zhang Q, He S, Wang Y. Antibacterial Effect and Possible Mechanism of Salicylic Acid Microcapsules against Escherichia coli and Staphylococcus aureus. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph191912761. [PMID: 36232061 PMCID: PMC9566803 DOI: 10.3390/ijerph191912761] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 10/01/2022] [Accepted: 10/03/2022] [Indexed: 05/17/2023]
Abstract
Microcapsules serve as a feasible formulation to load phenolic substances such as salicylic acid, a natural and safe antimicrobial agent. However, the antibacterial efficacy of salicylic acid microcapsules (SAMs) remains to be elucidated. Here, salicylic acid/β-cyclodextrin inclusion microcapsules were subjected to systematic antibacterial assays and preliminary antibacterial mechanism tests using Escherichia coli and Staphylococcus aureus as target organisms. It was found that the core-shell rhomboid-shaped SAMs had a smooth surface. SAMs exhibited a minimum inhibitory concentration (MIC) and a minimum bactericidal concentration (MBC) of 4 mg/mL against both bacteria. In the growth inhibition assay, 1/4 × MIC, 1/2 × MIC, and 1 × MIC of SAMs effectively retarded bacterial growth, and this effect was more prominent with the rise in the level of SAMs. Practically, SAMs possessed a rapid bactericidal effect at the 1 × MIC level with a reduction of more than 99.9% bacterial population within 10 min. A pronounced sterilization activity against E. coli and S. aureus was also observed when SAMs were embedded into hand sanitizers as antimicrobial agents. Moreover, exposure of both bacteria to SAMs resulted in the leakage of intracellular alkaline phosphatases and macromolecular substances (nucleic acids and proteins), which indicated the disruption of bacterial cell walls and cell membranes. In conclusion, SAMs were able to inactivate E. coli and S. aureus both in vitro and in situ, highlighting the promising utilization of this formulation for antimicrobial purposes in the area of food safety and public health.
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Affiliation(s)
- Xiaoqiu Song
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Rui Li
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qian Zhang
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Shoukui He
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
- Correspondence: (S.H.); (Y.W.)
| | - Yifei Wang
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
- Correspondence: (S.H.); (Y.W.)
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Ez-zoubi A, Ez zoubi Y, Ramzi A, Fadil M, El Ouali Lalami A, Farah A. Ethanol and glycerol green emulsifying solvent for the formation of a Lavandula stoechas essential oil/β-cyclodextrin inclusion complex: mixture design and adulticidal activity against Culex pipiens. Heliyon 2022; 8:e10204. [PMID: 36033293 PMCID: PMC9404343 DOI: 10.1016/j.heliyon.2022.e10204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 05/30/2022] [Accepted: 08/02/2022] [Indexed: 11/19/2022] Open
Abstract
The purpose of this study is to investigate the effect of essential oil medium on the inclusion complex of L. stoechas EO in β-cyclodextrin, as well as to examine the impact of the encapsulating action on the adulticidal activity. In line with this, L. stoechas EO was hydrodistilled and determined through GC-MS. Furthermore, the optimization of EO medium was conducted using a binary mixture design of ethanol and glycerol as green emulsifier solvent. Fourier transform infrared spectroscopy, scanning electron microscopy, X-ray powder diffraction and thermogravimetric analysis were used to verify the establishment of the IC. The insecticidal effect of the created formulation was evaluated against C. pipiens female mosquitoes. The optimum ethanol: glycerol ratio was 0.73: 0.27, corresponding to 58.86% of encapsulation efficiency. The fumigant test showed that, after 24 h of exposure, L. stoechas EO exerted only 24.56 ± 1.04%, while the encapsulated oil killed 57.89% of the adult population. At the highest dose (312.5 μl/L), the encapsulated oil provided the most significant effect on adults (100% mortality after 54 h) compared to non-encapsulated oil (100% mortality after 72 h). The encapsulated form of L. stoechas EO constitutes a promising alternative for the control of mosquitoes that are responsible for human diseases.
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Affiliation(s)
- Amine Ez-zoubi
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Techniques, Sidi Mohamed Ben Abdellah University, Route d’Imouzzer, Fez, Morocco
| | - Yassine Ez zoubi
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Techniques, Sidi Mohamed Ben Abdellah University, Route d’Imouzzer, Fez, Morocco
- Biotechnology, Environmental Technology and Valorization of Bio-resources Team, Department of Biology, Faculty of Science and Techniques Al-Hoceima, Abdelmalek Essaadi University, Tetouan, Morocco
- Corresponding author.
| | - Amal Ramzi
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Techniques, Sidi Mohamed Ben Abdellah University, Route d’Imouzzer, Fez, Morocco
| | - Mouhcine Fadil
- Physico-Chemical Laboratory of Inorganic and Organic Materials, Materials Science Center (MSC), Ecole Normale Supérieure. Mohammed V University in Rabat, Rabat, Morocco
| | - Abdelhakim El Ouali Lalami
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Techniques, Sidi Mohamed Ben Abdellah University, Route d’Imouzzer, Fez, Morocco
- Higher Institute of Nursing Professions and Health Techniques of Fez, Regional Health Directorate Fez-Meknes, El Ghassani Hospital, 30000 Fez, Morocco
| | - Abdellah Farah
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Techniques, Sidi Mohamed Ben Abdellah University, Route d’Imouzzer, Fez, Morocco
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Ahmed J, Mulla MZ, Al-Attar H, AlZuwayed S, Ejaz M, Al-Jassar S, Jacob H, Thomas L, Al-Ruwaih N, Joseph A. Thermal, structural, antimicrobial, and physicochemical characterisation of thyme essential oil encapsulated in β- and γ-cyclodextrin. J Microencapsul 2022; 39:364-379. [PMID: 35713549 DOI: 10.1080/02652048.2022.2090626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The present work aimed to encapsulate the thyme essential oil (TEO) in β-cyclodextrin (BCD) and γ-cyclodextrin (GCD) complexes in two selected cyclodextrin (CD) to TEO ratios (85/15 and 80/20 w/w) and compare the physicochemical, antioxidant, and antimicrobial properties of the encapsulated powders. The inclusion complexes between CD and TEO were prepared by blending aqueous CD and TEO in ethanol followed by freeze-drying. The powder properties were assessed by measuring particle size and microstructure using SEM, FTIR, and XRD. The median values of the particle sizes (GCD: 92.0 ± 4.69 and BCD: 46.2 ± 2.56-mm) significantly influenced the encapsulation efficiency, resulting in a higher encapsulation efficiency of the GCD (92.02 ± 10.79%) than that of the BCD (56.30 ± 12.19%). The encapsulated GCD/TEO (80/20) showed higher antioxidant activity and an antimicrobial inhibitory effect against Listeria monocytogenes and Salmonella enterica sv. typhimurium. Overall, the GCD acts as a superior wall material to the BCD in the TEO encapsulation.
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Affiliation(s)
- Jasim Ahmed
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Mehrajfatema Z Mulla
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Hassan Al-Attar
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Shaikhah AlZuwayed
- Energy and Building Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Mohammed Ejaz
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Sarah Al-Jassar
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Harsha Jacob
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Linu Thomas
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Noor Al-Ruwaih
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Antony Joseph
- Energy and Building Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
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14
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Ahmed J, Mulla MZ, Al-Attar H, Jacob H. Comparison of thermo-rheological, microstructural and antimicrobial properties of β- and γ-cyclodextrin inclusion complexes of cinnamon essential oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01404-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Maw PD, Jansook P. Cyclodextrin-based Pickering nanoemulsions containing amphotericin B: Part I. evaluation of oil/cyclodextrin and amphotericin B/cyclodextrin inclusion complexes. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Plati F, Paraskevopoulou A. Micro- and Nano-encapsulation as Tools for Essential Oils Advantages’ Exploitation in Food Applications: the Case of Oregano Essential Oil. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02746-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Encapsulation of volatile compounds in liquid media: Fragrances, flavors, and essential oils in commercial formulations. Adv Colloid Interface Sci 2021; 298:102544. [PMID: 34717207 DOI: 10.1016/j.cis.2021.102544] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 12/23/2022]
Abstract
The first marketed example of the application of microcapsules dates back to 1957. Since then, microencapsulation techniques and knowledge have progressed in a plethora of technological fields, and efforts have been directed toward the design of progressively more efficient carriers. The protection of payloads from the exposure to unfavorable environments indeed grants enhanced efficacy, safety, and stability of encapsulated species while allowing for a fine tuning of their release profile and longer lasting beneficial effects. Perfumes or, more generally, active-loaded microcapsules are nowadays present in a very large number of consumer products. Commercial products currently make use of rigid, stable polymer-based microcapsules with excellent release properties. However, this type of microcapsules does not meet certain sustainability requirements such as biocompatibility and biodegradability: the leaking via wastewater contributes to the alarming phenomenon of microplastic pollution with about 4% of total microplastic in the environment. Therefore, there is a need to address new issues which have been emerging in relation to the poor environmental profile of such materials. The progresses in some of the main application fields of microencapsulation, such as household care, toiletries, cosmetics, food, and pesticides are reviewed herein. The main technologies employed in microcapsules production and the mechanisms underlying the release of actives are also discussed. Both the advantages and disadvantages of every technique have been considered to allow a careful choice of the most suitable technique for a specific target application and prepare the ground for novel ideas and approaches for encapsulation strategies that we expect to be proposed within the next years.
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Plati F, Papi R, Paraskevopoulou A. Characterization of Oregano Essential Oil ( Origanum vulgare L. subsp. hirtum) Particles Produced by the Novel Nano Spray Drying Technique. Foods 2021; 10:foods10122923. [PMID: 34945475 PMCID: PMC8700915 DOI: 10.3390/foods10122923] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/15/2021] [Accepted: 11/22/2021] [Indexed: 01/31/2023] Open
Abstract
Oregano essential oil (OEO), due to its wide variety of biological activities, could be a “green” alternative to chemical preservatives. On the other hand, the difficulties in its use or storage have turned researchers’ interest in encapsulation strategies as a way to face stability and handling issues. Fabrication of OEO-loaded particles, using nano spray drying technique (NSD) and whey protein isolate-maltodextrin mixtures (1:1, 1:3) as wall materials appears to be a novel and promising strategy. The obtained particles were characterized in terms of volatile composition, encapsulation efficiency, and physicochemical, molecular, morphological, and antibacterial properties. The results confirmed that encapsulation of OEO using NSD achieved high levels of powder recovery (>77%) and encapsulation efficiency (>98%) while assisting in the retention of the main bioactive compounds. The partial replacement of WPI by MD significantly affected particles’ physical properties. FTIR analyses revealed the possible structural stabilization of core and wall materials, while SEM verified the very fine size and spherical shape. Finally, antibacterial studies demonstrated their activity against Escherichia coli and Staphylococcus aureus, which is much stronger in comparison with that of pure OEO, proving the positive effect of NSD and particles’ potential in future food applications.
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Affiliation(s)
- Fotini Plati
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece;
| | - Rigini Papi
- Laboratory of Biochemistry, School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece;
| | - Adamantini Paraskevopoulou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece;
- Correspondence: ; Tel.: +30-23-1099-7832
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Mashaqbeh H, Obaidat R, Al-Shar’i N. Evaluation and Characterization of Curcumin-β-Cyclodextrin and Cyclodextrin-Based Nanosponge Inclusion Complexation. Polymers (Basel) 2021; 13:polym13234073. [PMID: 34883577 PMCID: PMC8658939 DOI: 10.3390/polym13234073] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 11/03/2021] [Accepted: 11/10/2021] [Indexed: 02/02/2023] Open
Abstract
Cyclodextrin polymers and cyclodextrin-based nanosponges have been widely investigated for increasing drug bioavailability. This study examined curcumin's complexation stability and solubilization with β-cyclodextrin and β-cyclodextrin-based nanosponge. Nanosponges were prepared through the cross-linking of β-cyclodextrin with different molar ratios of diphenyl carbonate. Phase solubility experiments were conducted to evaluate the formed complexes and evaluate the potential of using β-cyclodextrin and nanosponge in pharmaceutical formulations. Furthermore, physicochemical characterizations of the prepared complexes included PXRD, FTIR, NMR, and DSC. In addition, in vitro release studies were performed for the prepared formulations. The formation of β-cyclodextrin complexes enhanced curcumin solubility up to 2.34-fold compared to the inherent solubility, compared to a 2.95-fold increment in curcumin solubility when loaded in β-cyclodextrin-based nanosponges. Interestingly, the stability constant for curcumin nanosponges was (4972.90 M-1), which was ten times higher than that for the β-cyclodextrin complex, where the value was 487.34 M-1. The study results indicated a decrease in the complexation efficiency and solubilization effect with the increased cross-linker amount. This study's findings showed the potential of using cyclodextrin-based nanosponge and the importance of studying the effect of cross-linking density for the preparation of β-cyclodextrin-based nanosponges to be used for pharmaceutical formulations.
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Affiliation(s)
- Hadeia Mashaqbeh
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Jordan University of Science and Technology, Irbid 22110, Jordan
- Correspondence: (H.M.); (R.O.)
| | - Rana Obaidat
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Jordan University of Science and Technology, Irbid 22110, Jordan
- Correspondence: (H.M.); (R.O.)
| | - Nizar Al-Shar’i
- Department of Medicinal Chemistry, Faculty of Pharmacy, Jordan University of Science and Technology, Irbid 22110, Jordan;
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Sharif N, Golmakani MT, Hajjari MM, Aghaee E, Ghasemi JB. Antibacterial cuminaldehyde/hydroxypropyl-β-cyclodextrin inclusion complex electrospun fibers mat: Fabrication and characterization. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100738] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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López-Miranda S, Berdejo D, Pagán E, García-Gonzalo D, Pagán R. Modified cyclodextrin type and dehydration methods exert a significant effect on the antimicrobial activity of encapsulated carvacrol and thymol. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3827-3835. [PMID: 33314093 DOI: 10.1002/jsfa.11017] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 11/17/2020] [Accepted: 12/13/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The antimicrobial activity of essential oils and their constituents has led to increasing interest in using them as natural preservative agents. However, their high sensitivity to light and oxygen, their volatility and their low aqueous solubility are all obstacles to their application in the food, cosmetic or pharmaceutical industries. Encapsulation in cyclodextrins (CDs) is a solution for the application of such essential oils. RESULTS The complexation of carvacrol and thymol with hydroxypropyl (HP)-α-, HP-β- and HP-γ-CD, the behavior of the solid complexes prepared by freeze-drying and spray-drying methods and the antibacterial activity of solid complexes were studied. Kc values of HP-α- and HP-γ-CD complexes with carvacrol (118.4 and 365.7 L mol-1 ) and thymol (112.5 and 239.7 L mol -1 ) were far lower than those observed for HP-β-CD complexes with carvacrol (2268.2 L mol -1 ) and thymol (881.6 L mol -1 ). The lower stability of HP-α- and HP-γ-CD complexes increased the release of compounds, thereby affecting the antimicrobial activity of carvacrol and thymol to a lesser extent than complexation with HP-β-CD, normally used in the encapsulation of carvacrol and thymol. HP-β-CD encapsulation of carvacrol and thymol markedly reduced their antimicrobial activity. The freeze-drying method barely affected the antimicrobial activity of carvacrol and thymol after encapsulation, while spray drying could be considered for the production of solid complexes in combination with the appropriate CD. CONCLUSIONS It was thus demonstrated that HP-α- and HP-γ-CD are very suitable alternatives for the encapsulation of carvacrol and thymol with the purpose of preserving their bacteriostatic and bactericidal activities. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Santiago López-Miranda
- Department of Food Technology and Nutrition, Molecular Recognition and Encapsulation (REM) Group, UCAM Universidad Católica de Murcia, Murcia, Spain
| | - Daniel Berdejo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Elisa Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
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Yoplac I, Vargas L, Robert P, Hidalgo A. Characterization and antimicrobial activity of microencapsulated citral with dextrin by spray drying. Heliyon 2021; 7:e06737. [PMID: 33898839 PMCID: PMC8056413 DOI: 10.1016/j.heliyon.2021.e06737] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 03/08/2021] [Accepted: 04/01/2021] [Indexed: 11/25/2022] Open
Abstract
Aim of this work was to evaluate the antimicrobial activity and physical characteristics of citral microencapsulated with dextrin (Dx) by spray drying. The encapsulation was optimized using response surface methodology (RSM), maximizing yield and efficiency, considering as independent variables the citral:Dx ratio (1:5 and 1:20) and the inlet air temperature (120 and 200 °C). Yield and efficiency under optimal conditions were 71.9% and 99.9%, respectively. Antimicrobial activity against Escherichia coli, Salmonella enterica, Staphylococcus aureus and Bacillus cereus of the citral microparticles obtained under optimal conditions and of free citral was evaluated using the disk diffusion methodology. Both compounds showed a broad spectrum inhibitory effect, being Escherichia coli and Bacillus cereus the most sensitive microorganisms. The inhibition ratio varied between 55 and 75%, and the antibacterial activity was maintained after microencapsulation. The minimum inhibitory concentrations of free citral were above 0.8 mg/mL. The optimal citral microparticles showed acceptable physicochemical characteristics and broad-spectrum antimicrobial activity. Polymer and emulsifier used in microencapsulation protected the functional activity of citral, thus suggesting that these microparticles could be used in the design of antimicrobial food systems to extend the shelf life of perishable foods.
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Affiliation(s)
- Ives Yoplac
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru.,Escuela de Posgrado, Programa Doctoral en Ciencia de Alimentos, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima 12, Peru
| | - Luis Vargas
- Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima 12, Peru
| | - Paz Robert
- Dpto. Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago, Chile
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DEFENS), University of Milan, via Celoria 2, 20133, Milan, Italy
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Cyclodextrin–phytochemical inclusion complexes: Promising food materials with targeted nutrition and functionality. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Ochoa-Velasco CE, Pérez-Pérez JC, Varillas-Torres JM, Navarro-Cruz AR, Hernández-Carranza P, Munguía-Pérez R, Cid-Pérez TS, Avila-Sosa R. Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides. Foods 2021; 10:foods10010175. [PMID: 33467171 PMCID: PMC7830592 DOI: 10.3390/foods10010175] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/14/2021] [Accepted: 01/14/2021] [Indexed: 01/30/2023] Open
Abstract
The aim of this work was to evaluate the in vitro and in vivo effectiveness of thymol and carvacrol added to edible starch films and coatings against Colletotrichum gloeosporioides. In vitro evaluation consisted of determining minimal inhibitory concentration (MIC) of carvacrol and thymol was determined at different pH values against Colletotrichum gloeosporioides. With MIC values, binary mixtures were developed. From these results, two coatings formulations were in vivo evaluated on mango and papaya. Physicochemical analysis, color change, fruit lesions and C. gloeosporioides growth were determined during storage. In vitro assay indicated that the MIC value of carvacrol and thymol against C. gloeosporioides was 1500 mg/L at pH 5. An additive effect was determined with 750/750 and 1125/375 mg/L mixtures of carvacrol and thymol, respectively. Coated fruits with selected mixtures of carvacrol and thymol presented a delay in firmness, maturity index and color change. Moreover, a fungistatic effect was observed due to a reduction of lesions in coated fruits. These results were corroborated by the increase in the lag phase value and the reduction of the growth rate. Carvacrol and thymol incorporated into edible films and coatings are able to reduce the incidence of anthracnose symptoms on mango and papaya.
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Affiliation(s)
- Carlos Enrique Ochoa-Velasco
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - Julio César Pérez-Pérez
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - José Mauricio Varillas-Torres
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - Addí Rhode Navarro-Cruz
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - Paola Hernández-Carranza
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - Ricardo Munguía-Pérez
- Centro de Investigaciones en Ciencias Microbiológicas, Laboratorio de Micología, Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico;
| | - Teresa Soledad Cid-Pérez
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - Raúl Avila-Sosa
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
- Correspondence:
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Lin L, Liao X, Li C, Abdel-Samie MA, Siva S, Cui H. Cold nitrogen plasma modified cuminaldehyde/β-cyclodextrin inclusion complex and its application in vegetable juices preservation. Food Res Int 2021; 141:110132. [PMID: 33641999 DOI: 10.1016/j.foodres.2021.110132] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 01/04/2021] [Accepted: 01/06/2021] [Indexed: 11/13/2022]
Abstract
E. coli O157:H7 is one of the most common food-borne pathogens and usually related to contaminated vegetables. This study was to prepare an effective antibacterial agent and applied in vegetable juices. In this study, β-cyclodextrin inclusion complexof CUM (CUM /βCD-IC) was prepared using ultrasonication technique and then treated with cold nitrogen plasma (CNP) to observe its effect in the physicochemical and antibacterial properties of CUM/βCD-IC. Various characterization techniques such as fluorescence, fourier transform infrared spectroscopy (FT-IR), thermal gravimetric analysis (TGA), differential scanning calorimetry (DSC) and X-ray diffraction (XRD) confirmed the formation of IC between CUM and βCD. Phase solubility and double reciprocal profiles studies proved the enhanced solubility of CUM with increasing amount of βCD and the guest/host stoichiometry of 1:1. Computational modeling and FT-IR indicated that the phenyl ring with isopropyl chain of CUM is inserted in the hydrophobic βCD. Investigations of thermal properties proved that the βCD-IC formation improved the stability of CUM. Antibacterial test results indicated that CNP-CUM/βCD-IC exhibited better antibacterial activity than CUM/βCD-IC. After CNP-CUM/βCD-IC treatment, it was observed by TEM that the cell membrane of E. coli O157:H7 was broken. In addition, the antibacterial activity of CNP-CUM/βCD-IC in vegetable juices was carried out and the findings revealed that CNP-CUM/βCD-IC has an excellent antibacterial effect on vegetable juices.
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Affiliation(s)
- Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Xue Liao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Mohamed A Abdel-Samie
- Department of Food and Dairy Sciences and Technology, Faculty of Environmental Agricultural Sciences, Arish University, El-Arish 45511, Egypt
| | - Subramanian Siva
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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Essential oils as antimicrobial agents in biopolymer-based food packaging - A comprehensive review. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100785] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Huang H, Huang C, Yin C, Khan MR, Zhao H, Xu Y, Huang L, Zheng D, Qi M. Preparation and characterization of β-cyclodextrin-oregano essential oil microcapsule and its effect on storage behavior of purple yam. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4849-4857. [PMID: 32476141 DOI: 10.1002/jsfa.10545] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 04/06/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Natural plant essential oils have antimicrobial properties; however, essential oils are difficult to maintain in a system because of their volatile nature. First, we prepared microcapsules from β-cyclodextrin and oregano essential oil and characterized their properties. Second, the effect of microcapsules on the preservation of freshly cut purple yam was studied using an edible coating technique. Purple yams immersed in distilled water were used as control, and their characteristics were compared with yams coated with citric acid, citric acid + sodium alginate, and citric acid + sodium alginate + β-cyclodextrin-oregano essential oil microcapsules (CA-SA-MC) and stored at 4 °C for 5 days. RESULTS Microcapsules of oregano essential oil and β-cyclodextrin solution were successfully prepared via the inclusion method, with an optimal encapsulation efficiency of 55.14%. Scanning electron microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis showed strong bonds between β-cyclodextrin and oregano essential oil. All edible coatings, particularly CA-SA-MC, significantly (P ≤ 0.05) maintained firmness, total soluble solids, ascorbic acid content, and anthocyanin content compared with control treatment. This treatment also prevented browning and extended the shelf life of purple yam. CONCLUSION Oregano essential oil can be successfully encapsulated into cyclodextrin microcapsules. It has a great impact on the shelf life extension of purple yam and could be successfully applied to other fresh produce. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Haohe Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Chongxing Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Cheng Yin
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
- School of Mechanical Engineering, Jiangnan University, Wuxi, China
| | - Muhammad Ru Khan
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Hui Zhao
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Yangfan Xu
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Lijie Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Dantong Zheng
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Minghui Qi
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
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β-Cyclodextrin Inclusion Complex Containing Litsea cubeba Essential Oil: Preparation, Optimization, Physicochemical, and Antifungal Characterization. COATINGS 2020. [DOI: 10.3390/coatings10090850] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Litsea cubeba essential oil (LCEO), as naturally plant-derived products, possess good antimicrobial activities against many pathogens, but their high volatility and poor water solubility limit greatly the application in food industry. In this research, inclusion complex based on β-cyclodextrin (β-CD) and LCEO, was prepared by saturated aqueous solution method. An optimum condition using the response surface methodology (RSM) based on Box–Behnken design (BBD) was obtained with the inclusion time of 2 h and β-CD/LCEO ratio of 4.2 at 44 °C. Under the condition, the greatest yield of 71.71% with entrapment efficiency of 33.60% and loading capacity of 9.07% was achieved. In addition, the structure and characteristic of LCEO/β-CD inclusion complex (LCEO/βCD-IC) were investigated using scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR), which indicated that LCEO/βCD-IC was successfully formed. The particle size of LCEO/βCD-IC was determined to be 17.852 μm. Thermal properties of LCEO/βCD-IC evaluated by thermogravimetric-differential scanning calorimetry (TG-DTA) illustrated better thermal stability of the aimed product compared with the physical mixture. Furthermore, the tests of antifungal activity showed that LCEO/βCD-IC was able to control the growth of Penicillium italicum, Penicillium digitatum, and Geotrichum citri-aurantii isolated from postharvest citrus. Our present study confirmed that LCEO/βCD-IC might be further applied as an alternative to chemical fungicides for protecting citrus fruit from postharvest disease.
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Aguilar‐Veloz LM, Calderón‐Santoyo M, Vázquez González Y, Ragazzo‐Sánchez JA. Application of essential oils and polyphenols as natural antimicrobial agents in postharvest treatments: Advances and challenges. Food Sci Nutr 2020; 8:2555-2568. [PMID: 32566173 PMCID: PMC7300048 DOI: 10.1002/fsn3.1437] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 12/28/2019] [Accepted: 12/31/2019] [Indexed: 11/07/2022] Open
Abstract
The use of natural antimicrobial agents is an attractive ecological alternative to the synthetic fungicides applied to control pathogens during postharvest. In order to improve industrial production systems, postharvest research has evolved toward integration with science and technology aspects. Thus, the present review aims to draw attention to the achieved advances and challenges must be overcome, to promote application of essential oils and polyphenols as antimicrobial agents, against phytopathogens and foodborne microorganisms during postharvest. Besides that, it attempts to highlight the use of coating and encapsulation techniques as emerging methods that improve their effectiveness. The integral knowledge about the vegetable systems, molecular mechanisms of pathogens and mechanisms of these substances would ensure more efficient in vitro and in vivo experiences. Finally, the cost-benefit, toxicity, and ecotoxicity evaluation will be guaranteed the successful implementation and commercialization of these technologies, as a sustainable alternative to minimize production losses of vegetable commodities.
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Affiliation(s)
- Laura Maryoris Aguilar‐Veloz
- Laboratorio Integral de Investigación en AlimentosTecnológico Nacional de México ‐ Instituto Tecnológico de TepicTepicMéxico
| | - Montserrat Calderón‐Santoyo
- Laboratorio Integral de Investigación en AlimentosTecnológico Nacional de México ‐ Instituto Tecnológico de TepicTepicMéxico
| | - Yuliana Vázquez González
- Laboratorio Integral de Investigación en AlimentosTecnológico Nacional de México ‐ Instituto Tecnológico de TepicTepicMéxico
| | - Juan Arturo Ragazzo‐Sánchez
- Laboratorio Integral de Investigación en AlimentosTecnológico Nacional de México ‐ Instituto Tecnológico de TepicTepicMéxico
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Reyes-Jurado F, Munguía-Pérez R, Cid-Pérez TS, Hernández-Carranza P, Ochoa-Velasco CE, Avila-Sosa R. Inhibitory Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on Pseudomonas aeruginosa and Salmonella Thyphimurium Biofilm Formation. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Bagheri Darvish H, Bahrami A, Jafari SM, Williams L. Micro/nanoencapsulation strategy to improve the efficiency of natural antimicrobials against Listeria monocytogenes in food products. Crit Rev Food Sci Nutr 2020; 61:1241-1259. [PMID: 32323558 DOI: 10.1080/10408398.2020.1755950] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Listeria monocytogenes (Lm), the etiological agent of listeriosis diseases in humans, is a serious pathogenic microorganism threatening the food safety especially in ready-to-eat food products. Adhesion on both biotic and abiotic surfaces is making it a potential source of contamination by Lm. Also, this bacterium has become more tolerant in food processing conditions, including in the presence of adverse conditions such as cold and dehydration. One of the attractive and effective methods to inhibit the growth of Lm in the food products is using natural antimicrobial agents, which can be a suitable alternative to synthetic preservatives for producing organic food products. The use of pure natural antimicrobials has some limitations including low stability against harsh conditions, low solubility and absorption, and un-controlled release, which can decrease their functions. These limitations have been overcome by using new advanced encapsulation techniques, which have boosted the anti-listerial activity of natural agents. Therefore, the current paper is aiming to review the results of recent studies conducted on using natural antimicrobials added directly or as encapsulated forms into the food formulation to control the growth of Lm. The information of current study can be used by the researchers as well as the food companies for the optimization of food formulations through encapsulation strategies to control Lm and potentially produce safe foods for the consumers.
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Affiliation(s)
| | - Akbar Bahrami
- North Carolina Research Campus, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, North Carolina, USA
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Leonard Williams
- North Carolina Research Campus, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, North Carolina, USA
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Zhong Y, Li W, Ran L, Hou R, Han P, Lu S, Wang Q, Zhao W, Zhu Y, Dong J. Inclusion complexes of tea polyphenols with HP-β-cyclodextrin:Preparation, characterization, molecular docking, and antioxidant activity. J Food Sci 2020; 85:1105-1113. [PMID: 32175596 DOI: 10.1111/1750-3841.15083] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 01/26/2020] [Accepted: 01/28/2020] [Indexed: 12/23/2022]
Abstract
The purpose of this study was to prepare and characterize inclusion complexes between tea polyphenol (TP) and hydroxypropyl-β-cyclodextrin (HP-β-CD), and to evaluate their antioxidant properties. Freeze-drying was used to prepare the inclusion complex of TP/HP-β-CD at different component ratios (1:0.5, 1:1, and 1:2). The supermolecular structure of the TP/HP-β-CD complex was characterized by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). Molecular docking was used to simulate the positions and interactions of the binding sites of TP/HP-β-CD inclusion complexes and target protein receptors. In addition, the effects of TP/HP-β-CD inclusion complexes on myofibrillar protein (MP) from lamb tripe were observed under oxidative conditions. Results showed that TP was encapsulated in the cavity of HP-β-CD to form an optimal complex with 1:2 molar ratio of stoichiometry, while the FTIR, TGA, and SEM studies also support the inclusion process. Molecular modeling results were systematically analyzed to determine the stability of inclusion complexes and protein. Furthermore, the addition of an appropriate concentration (5 to 105 µmol/g) of TP/HP-β-CD inclusion complex decreased the carbonyl content, hydrophobicity, and protein aggregation of MP from lamb tripe, whereas it increased the sulfhydryl content. This improved antioxidant activity and bioavailability of the inclusion complexes will be beneficial for its potential applications in food. PRACTICAL APPLICATION: Tea polyphenol was an antioxidant with potential for the field of food. In this study, the unstable properties of tea polyphenols were evaluated and were improved by inclusion of HP-β-cyclodextrin. The binding mode of the inclusion complex with protein was revealed via the molecular docking method, and the application of inclusion complex to control protein oxidation was studied. Results showed that the inclusion complex could effectively inhibit protein oxidation, which can provide a reference for the application of polyphenols in meat products and the improvement of protein properties.
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Affiliation(s)
- Yuanyuan Zhong
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
| | - Wenhui Li
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
| | - Lidan Ran
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
| | - Ran Hou
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
| | - Ping Han
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
| | - Shiling Lu
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
| | - Qingling Wang
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
| | - Wei Zhao
- Author Zhao is with the School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Yi Zhu
- Author Zhao is with the School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Juan Dong
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
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Kamrudi N, Akbari S, Haghighat Kish M. The odour assessment of thyme essential oils in electrospun fibre mat with a virtual sensor array data and its relation to antibacterial activity. J Microencapsul 2020; 37:144-159. [PMID: 31910057 DOI: 10.1080/02652048.2020.1713241] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Aims: The ability of a single-sensor gas diagnosis device (SSGDD) as a virtual sensor array data to appraise thyme essential oils (TEO) based on its quantitatively release rate from nanofibres was aimed.Methods: To form nylon 6 fragrant electrospun nanofibre, TEO was added as a natural antibacterial substance under homogeniser to make a stable emulsion.Results: The optimised nanofibre inactivated against Escherichia Coli and Staphylococcus Aureus bacteria up to >75% at once and to > 41.9% over 2-weeks period. Moreover, large differences in sensor responses to samples with experimental variables (percent TEO and storage time) and different odour intensity exist which correctly classified by discriminant function analysis.Conclusions: Odour intensity as an accessible incubator evinces the nanofibres efficiency which correlated to the antibacterial activity. With applying SSGDD technique as a quantified subjective solution, carefully odour assessment is possible and prepared mats could be demonstrated as a face-masks' promising candidate.
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Affiliation(s)
- Niluphar Kamrudi
- Faculty of Textile Engineering Department, Amirkabir University of Technology (Polytechnic Tehran), Tehran, Iran
| | - Somaye Akbari
- Faculty of Textile Engineering Department, Amirkabir University of Technology (Polytechnic Tehran), Tehran, Iran
| | - Mohammad Haghighat Kish
- Faculty of Textile Engineering Department, Amirkabir University of Technology (Polytechnic Tehran), Tehran, Iran
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Fathi M, Vinceković M, Jurić S, Viskić M, Režek Jambrak A, Donsì F. Food-Grade Colloidal Systems for the Delivery of Essential Oils. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1687514] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Marko Vinceković
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Slaven Jurić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Marko Viskić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Anet Režek Jambrak
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
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Marques CS, Grillo RP, Bravim DG, Pereira PV, Oliveira Villanova JC, Pinheiro PF, Souza Carneiro JC, Bernardes PC. Preservation of ready-to-eat salad: A study with combination of sanitizers, ultrasound, and essential oil-containing β-cyclodextrin inclusion complex. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108433] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Yang W, Wang L, Ban Z, Yan J, Lu H, Zhang X, Wu Q, Aghdam MS, Luo Z, Li L. Efficient microencapsulation of Syringa essential oil; the valuable potential on quality maintenance and storage behavior of peach. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.033] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Encapsulation of Essential Oils for the Development of Biosourced Pesticides with Controlled Release: A Review. Molecules 2019; 24:molecules24142539. [PMID: 31336803 PMCID: PMC6680563 DOI: 10.3390/molecules24142539] [Citation(s) in RCA: 84] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 07/08/2019] [Accepted: 07/09/2019] [Indexed: 11/26/2022] Open
Abstract
Essential oil (EO) encapsulation can be carried out via a multitude of techniques, depending on applications. Because of EOs’ biological activities, the development of biosourced pesticides with EO encapsulation is of great interest. A lot of methods have been developed; they are presented in this review, together with the properties of the final products. Encapsulation conserves and protects EOs from outside aggression, but also allows for controlled release, which is useful for applications in agronomy. The focus is on the matrices that are of interest for the controlled release of their content, namely: alginate, chitosan, and cyclodextrin. Those three matrices are used with several methods in order to create EO encapsulation with different structures, capacities, and release profiles.
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Marques CS, Carvalho SG, Bertoli LD, Villanova JCO, Pinheiro PF, dos Santos DCM, Yoshida MI, de Freitas JCC, Cipriano DF, Bernardes PC. β-Cyclodextrin inclusion complexes with essential oils: Obtention, characterization, antimicrobial activity and potential application for food preservative sachets. Food Res Int 2019; 119:499-509. [DOI: 10.1016/j.foodres.2019.01.016] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Revised: 12/17/2018] [Accepted: 01/07/2019] [Indexed: 02/07/2023]
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Herrera A, Rodríguez FJ, Bruna JE, Abarca RL, Galotto MJ, Guarda A, Mascayano C, Sandoval-Yáñez C, Padula M, Felipe FRS. Antifungal and physicochemical properties of inclusion complexes based on β-cyclodextrin and essential oil derivatives. Food Res Int 2019; 121:127-135. [PMID: 31108733 DOI: 10.1016/j.foodres.2019.03.026] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 03/09/2019] [Accepted: 03/10/2019] [Indexed: 01/06/2023]
Abstract
Inclusion complexes based on β-cyclodextrin (β-CD) and antimicrobial compounds, were prepared by co-precipitation method, and characterized by entrapment efficiency (EE), thermal analysis, X-ray diffraction, 1H NMR spectroscopy, and water sorption. In addition, experiments associated to evaluate the effect of relative humidity on the release of active compounds and antifungal tests were performed. The analysis evidenced the encapsulation of active compounds into the β-CD structure with EE of 91 ± 4.1% and 66 ± 2.1% for β-CD/cinnamaldehyde and β-CD/eugenol complexes, respectively. Additionally, high relative humidities favored the release of active compounds from inclusion complexes. On the other hand, inclusion complexes were able to control the growth of B. cinerea, which was evidenced by a reduction of its mycelialradial growth. Finally, specific interactions between the active compounds and β-CD were evaluated through molecular dynamics simulation techniques. According to the obtained results, these complexes could be applied as additives in the design of antifungal packaging.
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Affiliation(s)
- Andrea Herrera
- Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile
| | - Francisco J Rodríguez
- Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile.
| | - Julio E Bruna
- Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile
| | - Romina L Abarca
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral, Avda. Julio Sarrazín sn, Isla Teja, Valdivia, Chile
| | - María J Galotto
- Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile
| | - Abel Guarda
- Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile
| | - Carolina Mascayano
- Departamento de Ciencias del Ambiente, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile
| | - Claudia Sandoval-Yáñez
- Institute of Applied Chemical Sciences, Theoretical and Computational Chemistry Center, Faculty of Engineering, Universidad Autónoma de Chile, Santiago, Chile
| | - Marisa Padula
- Institute of Food Technology (ITAL), Packaging Technology Center (CETEA), Campinas-SP, Brazil
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40
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Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.003] [Citation(s) in RCA: 260] [Impact Index Per Article: 52.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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41
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de Medeiros JAS, Blick AP, Galindo MV, Alvim ID, Yamashita F, Ueno CT, Shirai MA, Grosso CRF, Corradini E, Sakanaka LS. Incorporation of Oregano Essential Oil Microcapsules in Starch-Poly (Butylene Adipate Co-Terephthalate) (PBAT) Films. ACTA ACUST UNITED AC 2019. [DOI: 10.1002/masy.201800052] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
| | - Ana Paula Blick
- Londrina State University − Department of Food Science and Technology Londrina; Parana Brazil
| | - Marcella V. Galindo
- Federal University of Technology of Paraná − Department of Food Technology; Londrina Parana Brazil
| | - Izabela D. Alvim
- Institute of Food Technology − Bakery and Confectionary Technology Center; Londrina Parana Brazil
| | - Fabio Yamashita
- Londrina State University − Department of Food Science and Technology Londrina; Parana Brazil
| | - Cláudio Takeo Ueno
- Federal University of Technology of Paraná − Department of Food Technology; Londrina Parana Brazil
| | - Marianne Ayumi Shirai
- Federal University of Technology of Paraná − Postgraduate Program in Food Technology; Londrina Parana Brazil
| | | | - Elisângela Corradini
- Federal University of Technology of Paraná − Postgraduate Program in Materials Science and Engineering; Londrina Parana Brazil
| | - Lyssa Setsuko Sakanaka
- Federal University of Technology of Paraná − Postgraduate Program in Food Technology; Londrina Parana Brazil
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Baranauskaite J, Kopustinskiene DM, Bernatoniene J. Impact of Gelatin Supplemented with Gum Arabic, Tween 20, and β-Cyclodextrin on the Microencapsulation of Turkish Oregano Extract. Molecules 2019; 24:molecules24010176. [PMID: 30621233 PMCID: PMC6337591 DOI: 10.3390/molecules24010176] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 12/28/2018] [Accepted: 12/28/2018] [Indexed: 11/16/2022] Open
Abstract
Microencapsulation protects core materials from deteriorating due to environmental conditions, such as moisture or oxidation, and improves the bioavailability of active compounds, allowing one to make solid formulations from oils and increase their solubility. Wall and core material properties determine the microencapsulation efficiency and the best results are achieved when a wall material mixture is used to prepare the microcapsules. In this work, we optimized the wall material composition (gelatin supplemented with gum Arabic, Tween 20, and β-cyclodextrin) of Turkish oregano microcapsules prepared by spray-drying technology to increase the product yield, the encapsulation efficiency, and to achieve narrower particle size distribution. When the wall material solution contained 10 g of gelatin, 7.5 g of gum Arabic, 1.99 g of Tween 20, 1.98 g of β-cyclodextrin, and 20 g of ethanolic oregano extract, the encapsulation efficiency of oregano's active compounds, rosmarinic acid and carvacrol, were 96.7% and 99.8%, respectively, and the product yield was 85.63%. The physicochemical properties, microscopic morphology, and in vitro release of the prepared microcapsules were characterized in the study. The use of gelatin as the main coating material, in supplementation with gum Arabic, Tween 20, and β-cyclodextrin, not only improved the encapsulation efficiency, but also increased the in vitro release of both main active compounds of Turkish oregano extract-rosmarinic acid and carvacrol.
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Affiliation(s)
- Juste Baranauskaite
- Institute of Pharmaceutical Technologies, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, LT-50161 Kaunas, Lithuania.
- Department of Analytical and Toxicological Chemistry, Lithuanian University of Health Sciences, Medical Academy, A. Mickeviciaus g. 9, LT-44307 Kaunas, Lithuania.
| | - Dalia M Kopustinskiene
- Institute of Pharmaceutical Technologies, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, LT-50161 Kaunas, Lithuania.
| | - Jurga Bernatoniene
- Institute of Pharmaceutical Technologies, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, LT-50161 Kaunas, Lithuania.
- Department of Drug Technology and Social Pharmacy, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13-527, LT-50161 Kaunas, Lithuania.
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