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Shen C, Li J, Meng Q, Xu L, Zhang G. Rhamnolipids stabilized essential oils microemulsion for antimicrobial and fruit preservation. Food Chem 2024; 457:140167. [PMID: 38909451 DOI: 10.1016/j.foodchem.2024.140167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 06/03/2024] [Accepted: 06/18/2024] [Indexed: 06/25/2024]
Abstract
Essential oils, well-known for their antifungal properties, are widely utilized to combat fruit decay. However, their application faces big challenges due to their high volatility and hydrophobic traits, which leads to strong odor, short effective time and poor dispersivity. This study aimed to address these challenges by formulating microemulsions consisting of essential oils and rhamnolipids. The optimized microemulsion, featuring a small particle size of 6.8 nm, exhibited higher stability and lower volatility than conventional emulsion. Notably, the prepared microemulsions demonstrated remarkable antimicrobial efficacy against E. coli, S. aureus, C. albicans, S. cerevisiae, and A. niger. The application of these microemulsions proved to be highly effective in preventing blueberry decay while preserving fruit's quality, particularly by minimizing the loss of essential nutrients such as anthocyanins. Consequently, essential oil microemulsions emerge as a highly effective postharvest preservative for fruits, offering a promising solution to extend their shelf life and enhance overall quality.
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Affiliation(s)
- Chong Shen
- Center for Membrane and Water Science & Technology, Collaborative Innovation Center of Membrane Separation and Water Treatment of Zhejiang Province, Zhejiang University of Technology, Hangzhou 310014, China
| | - Jiangxiong Li
- Center for Membrane and Water Science & Technology, Collaborative Innovation Center of Membrane Separation and Water Treatment of Zhejiang Province, Zhejiang University of Technology, Hangzhou 310014, China
| | - Qin Meng
- College of Chemical and Biological Engineering, and State Key Laboratory of Chemical Engineering, Zhejiang University, Zheda Road 38#, 310027 Hangzhou, China
| | - Lusheng Xu
- Center for Membrane and Water Science & Technology, Collaborative Innovation Center of Membrane Separation and Water Treatment of Zhejiang Province, Zhejiang University of Technology, Hangzhou 310014, China
| | - Guoliang Zhang
- Center for Membrane and Water Science & Technology, Collaborative Innovation Center of Membrane Separation and Water Treatment of Zhejiang Province, Zhejiang University of Technology, Hangzhou 310014, China.
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de Souza HF, dos Santos FR, Cunha JS, Pacheco FC, Pacheco AFC, Soutelino MEM, Martins CCN, Andressa I, Rocha RDS, da Cruz AG, Paiva PHC, Brandi IV, Kamimura ES. Microencapsulation to Harness the Antimicrobial Potential of Essential Oils and Their Applicability in Dairy Products: A Comprehensive Review of the Literature. Foods 2024; 13:2197. [PMID: 39063282 PMCID: PMC11275287 DOI: 10.3390/foods13142197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 06/06/2024] [Accepted: 06/09/2024] [Indexed: 07/28/2024] Open
Abstract
This literature review explores cutting-edge microencapsulation techniques designed to enhance the antimicrobial efficacy of essential oils in dairy products. As consumer demand for natural preservatives rises, understanding the latest advancements in microencapsulation becomes crucial for improving the shelf life and safety of these products. The bibliometric analysis utilized in this review highlighted a large number of documents published on this topic in relation to the following keywords: essential oils, AND antimicrobials, AND dairy products, OR microencapsulation. The documents published in the last 11 years, between 2013 and 2023, showed a diversity of authors and countries researching this topic and the keywords commonly used. However, in the literature consulted, no study was identified that was based on bibliometric analysis and that critically evaluated the microencapsulation of essential oils and their antimicrobial potential in dairy products. This review synthesizes findings from diverse studies, shedding light on the various encapsulation methods employed and their impact on preserving the quality of dairy goods. Additionally, it discusses the potential applications and challenges associated with implementation in the dairy industry. This comprehensive analysis aims to provide valuable insights for researchers, food scientists, and industry professionals seeking to optimize the use of essential oils with antimicrobial properties in dairy formulations.
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Affiliation(s)
- Handray Fernandes de Souza
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (H.F.d.S.); (R.d.S.R.)
| | - Fabio Ribeiro dos Santos
- Department of Food Technology, Federal University of Viçosa, University Campus, Viçosa 36570-900, MG, Brazil; (F.R.d.S.); (J.S.C.); (F.C.P.); (I.A.)
| | - Jeferson Silva Cunha
- Department of Food Technology, Federal University of Viçosa, University Campus, Viçosa 36570-900, MG, Brazil; (F.R.d.S.); (J.S.C.); (F.C.P.); (I.A.)
| | - Flaviana Coelho Pacheco
- Department of Food Technology, Federal University of Viçosa, University Campus, Viçosa 36570-900, MG, Brazil; (F.R.d.S.); (J.S.C.); (F.C.P.); (I.A.)
| | - Ana Flávia Coelho Pacheco
- Instituto de Laticínios Cândido Tostes, Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Lieutenant Luiz de Freitas, 116, Juiz de Fora 36045-560, MG, Brazil; (A.F.C.P.); (P.H.C.P.)
| | | | - Caio Cesar Nemer Martins
- Forest Engineering Department, Federal University of Viçosa, University Campus, Viçosa 36570-900, MG, Brazil;
| | - Irene Andressa
- Department of Food Technology, Federal University of Viçosa, University Campus, Viçosa 36570-900, MG, Brazil; (F.R.d.S.); (J.S.C.); (F.C.P.); (I.A.)
| | - Ramon da Silva Rocha
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (H.F.d.S.); (R.d.S.R.)
| | - Adriano Gomes da Cruz
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro 20270-021, RJ, Brazil;
| | - Paulo Henrique Costa Paiva
- Instituto de Laticínios Cândido Tostes, Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Lieutenant Luiz de Freitas, 116, Juiz de Fora 36045-560, MG, Brazil; (A.F.C.P.); (P.H.C.P.)
| | - Igor Viana Brandi
- Institute of Agricultural Sciences, Federal University of Minas Gerais, Av. Universitária, 1000, Montes Claros 39404-547, MG, Brazil;
| | - Eliana Setsuko Kamimura
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (H.F.d.S.); (R.d.S.R.)
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Liu Y, Cheng Y, Yu X, Zhu J, Chen K, Kuang Y, Wu K, Jiang F. Konjac glucomannan films incorporated pectin-stabilized Mandarin oil emulsions: Structure, properties, and application in fruit preservation. Int J Biol Macromol 2024; 267:131292. [PMID: 38580015 DOI: 10.1016/j.ijbiomac.2024.131292] [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: 12/13/2023] [Revised: 03/27/2024] [Accepted: 03/29/2024] [Indexed: 04/07/2024]
Abstract
To enhance the water-resistance and antibacterial properties of KGM films, mandarin oil (MO), was directly emulsified by pectin and then dispersed to the KGM matrix. The effect of MO concentration (0, 0.5, 1.0, 1.5, and 2 wt%) on the performance of the film-forming emulsions as well as the emulsion films was investigated. The results revealed that pectin could encapsulate and protect MO, and KGM as film matrix could further contributed to the high stability of the film-forming emulsions. The FT-IR, XRD, and SEM suggested that MO stabilized by pectin was uniformly distributed in the KGM matrix. The compatibility and good interaction between KGM and pectin contributed to highly dense and compact structure. Furthermore, increasing the concentration of MO effectively improved water-resistance, oxygen barrier, and antimicrobial activity of the KGM based films. The 1.5 wt% MO loaded KGM film had the highest tensile strength (72.22 MPa) and water contact angle (θ = 95.73°), reduced the WVP and oxygen permeability by about 25.8 % and 32.8 times, respectively, prolonged the shelf life of strawberries for 8 days. As demonstrated, the 1.5 wt% MO-loaded KGM film has considerable potential for high-performance natural biodegradable active films to ensure food safety and reduce environmental impacts.
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Affiliation(s)
- Yi Liu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, PR China; Centre for Water Soluble Polymers, Wrexham Glyndwr University, Wrexham, United Kingdom
| | - Yuhang Cheng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Xiang Yu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Jingyu Zhu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Kai Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Ying Kuang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Kao Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Fatang Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, United Kingdom.
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Aanniz T, El Omari N, Elouafy Y, Benali T, Zengin G, Khalid A, Abdalla AN, Sakran AM, Bouyahya A. Innovative Encapsulation Strategies for Food, Industrial, and Pharmaceutical Applications. Chem Biodivers 2024; 21:e202400116. [PMID: 38462536 DOI: 10.1002/cbdv.202400116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 02/07/2024] [Accepted: 03/10/2024] [Indexed: 03/12/2024]
Abstract
Bioactive metabolites obtained from fruits and vegetables as well as many drugs have various capacities to prevent or treat various ailments. Nevertheless, their efficiency, in vivo, encounter many challenges resulting in lower efficacy as well as different side effects when high doses are used resulting in many challenges for their application. Indeed, demand for effective treatments with no or less unfavorable side effects is rising. Delivering active molecules to a particular site of action within the human body is an example of targeted therapy which remains a challenging field. Developments of nanotechnology and polymer science have great promise for meeting the growing demands of efficient options. Encapsulation of active ingredients in nano-delivery systems has become as a vitally tool for protecting the integrity of critical biochemicals, improving their delivery, enabling their controlled release and maintaining their biological features. Here, we examine a wide range of nano-delivery techniques, such as niosomes, polymeric/solid lipid nanoparticles, nanostructured lipid carriers, and nano-emulsions. The advantages of encapsulation in targeted, synergistic, and supportive therapies are emphasized, along with current progress in its application. Additionally, a revised collection of studies was given, focusing on improving the effectiveness of anticancer medications and addressing the problem of antimicrobial resistance. To sum up, this paper conducted a thorough analysis to determine the efficacy of encapsulation technology in the field of drug discovery and development.
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Affiliation(s)
- Tarik Aanniz
- Biotechnology Laboratory (MedBiotech), Bioinova Research Center, Rabat Medical and Pharmacy School, Mohammed V University in Rabat, Rabat, 10100, Morocco
| | - Nasreddine El Omari
- High Institute of Nursing Professions and Health Techniques of Tetouan, Tetouan, Morocco
- Laboratory of Histology, Embryology, and Cytogenetic, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat, 10100, Morocco
| | - Youssef Elouafy
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP, 1014, Morocco
| | - Taoufiq Benali
- Environment and Health Team, Polydisciplinary Faculty of Safi, Cadi Ayyad University, Marrakech, 46030, Morocco
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42130, Konya, Turkey
| | - Asaad Khalid
- Substance Abuse and Toxicology Research Center, Jazan University, P.O. Box: 114, Jazan, 45142, Saudi Arabia
- Medicinal and Aromatic Plants and Traditional Medicine Research Institute, National Center for Research, P. O. Box 2404, Khartoum, Sudan
| | - Ashraf N Abdalla
- Department of Pharmacology and Toxicology, College of Pharmacy, Umm Al-Qura University, Makkah, 21955, Saudi Arabia
| | - Ashraf M Sakran
- Department of Anatomy, Faculty of Medicine, Umm Alqura University, Makkah, 21955, Saudi Arabia
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, 10106, Morocco
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Li H, Liu M, Han S, Hua S, Zhang H, Wang J, Xia N, Liu Y, Meng D. Edible chitosan-based Pickering emulsion coatings: Preparation, characteristics, and application in strawberry preservation. Int J Biol Macromol 2024; 264:130672. [PMID: 38462095 DOI: 10.1016/j.ijbiomac.2024.130672] [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: 12/17/2023] [Revised: 03/02/2024] [Accepted: 03/04/2024] [Indexed: 03/12/2024]
Abstract
The long-term application of plant essential oils in food preservation coatings is limited by their poor water solubility and high volatility, despite their recognized synergistic antimicrobial effects in postharvest fruit preservation. To overcome these limitations, a Pickering emulsion loaded with thyme essential oil (TEO) was developed by utilizing hydrogen bonding and electrostatic interactions to induce cross-linking of chitosan particles. This novel emulsion was subsequently applied in the postharvest storage of strawberries. The shear-thinning behavior (flow index <1) and elastic gel-like characteristics of the emulsion made it highly suitable for spray application. Regarding TEO release, the headspace concentration of TEO increased from 0.21 g/L for pure TEO to 1.86 g/L after two instances of gas release due to the stabilizing effect of the chitosan particles at the oil-water interface. Notably, no phase separation was observed during the 10-day storage of the emulsion. Consequently, the emulsion was successfully employed for the postharvest storage of strawberries, effectively preventing undesirable phenomena such as weight loss, a decrease in firmness, an increase in pH, and microbial growth. In conclusion, the developed Pickering emulsion coating exhibits significant potential for fruit preservation applications, particularly for extending the shelf life of strawberries.
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Affiliation(s)
- Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Siyao Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Shihui Hua
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Jing Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Yujia Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Dekun Meng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
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Grigore-Gurgu L, Bucur FI, Mihalache OA, Nicolau AI. Comprehensive Review on the Biocontrol of Listeria monocytogenes in Food Products. Foods 2024; 13:734. [PMID: 38472848 DOI: 10.3390/foods13050734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 02/21/2024] [Accepted: 02/25/2024] [Indexed: 03/14/2024] Open
Abstract
Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a group of human illnesses that appear more frequently in countries with better-developed food supply systems. This review discusses the efficacy of actual biocontrol methods combined with the main types of food involved in illnesses. Comments on bacteriophages, lactic acid bacteria, bacteriocins, essential oils, and endolysins and derivatives, as main biological antilisterial agents, are made bearing in mind that, using them, food processors can intervene to protect consumers. Both commercially available antilisterial products and solutions presented in scientific papers for mitigating the risk of contamination are emphasized. Potential combinations between different types of antilisterial agents are highlighted for their synergic effects (bacteriocins and essential oils, phages and bacteriocins, lactic acid bacteria with natural or synthetic preservatives, etc.). The possibility to use various antilisterial biological agents in active packaging is also presented to reveal the diversity of means that food processors may adopt to assure the safety of their products. Integrating biocontrol solutions into food processing practices can proactively prevent outbreaks and reduce the occurrences of L. monocytogenes-related illnesses.
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Affiliation(s)
- Leontina Grigore-Gurgu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 47 Domneasca Street, 800008 Galati, Romania
| | - Florentina Ionela Bucur
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 47 Domneasca Street, 800008 Galati, Romania
| | - Octavian Augustin Mihalache
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 47 Domneasca Street, 800008 Galati, Romania
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy
| | - Anca Ioana Nicolau
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 47 Domneasca Street, 800008 Galati, Romania
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Tan WN, Samling BA, Tong WY, Chear NJY, Yusof SR, Lim JW, Tchamgoue J, Leong CR, Ramanathan S. Chitosan-Based Nanoencapsulated Essential Oils: Potential Leads against Breast Cancer Cells in Preclinical Studies. Polymers (Basel) 2024; 16:478. [PMID: 38399856 PMCID: PMC10891598 DOI: 10.3390/polym16040478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 01/31/2024] [Accepted: 02/05/2024] [Indexed: 02/25/2024] Open
Abstract
Since ancient times, essential oils (EOs) derived from aromatic plants have played a significant role in promoting human health. EOs are widely used in biomedical applications due to their medicinal properties. EOs and their constituents have been extensively studied for treating various health-related disorders, including cancer. Nonetheless, their biomedical applications are limited due to several drawbacks. Recent advances in nanotechnology offer the potential for utilising EO-loaded nanoparticles in the treatment of various diseases. In this aspect, chitosan (CS) appears as an exceptional encapsulating agent owing to its beneficial attributes. This review highlights the use of bioactive EOs and their constituents against breast cancer cells. Challenges associated with the use of EOs in biomedical applications are addressed. Essential information on the benefits of CS as an encapsulant, the advantages of nanoencapsulated EOs, and the cytotoxic actions of CS-based nanoencapsulated EOs against breast cancer cells is emphasised. Overall, the nanodelivery of bioactive EOs employing polymeric CS represents a promising avenue against breast cancer cells in preclinical studies.
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Affiliation(s)
- Wen-Nee Tan
- Chemistry Section, School of Distance Education, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia;
| | - Benedict Anak Samling
- Chemistry Section, School of Distance Education, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia;
- Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, Kota Samarahan 94300, Sarawak, Malaysia
| | - Woei-Yenn Tong
- Institute of Medical Science Technology, Universiti Kuala Lumpur, Kajang 43000, Selangor, Malaysia
| | - Nelson Jeng-Yeou Chear
- Centre for Drug Research, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia; (N.J.-Y.C.); (S.R.Y.); (S.R.)
| | - Siti R. Yusof
- Centre for Drug Research, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia; (N.J.-Y.C.); (S.R.Y.); (S.R.)
| | - Jun-Wei Lim
- HICoE-Centre for Biofuel and Biochemical Research, Institute of Self-Sustainable Building, Department of Fundamental and Applied Sciences, Universiti Teknologi PETRONAS, Seri Iskandar 32610, Perak Darul Ridzuan, Malaysia;
- Department of Biotechnology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 602105, India
| | - Joseph Tchamgoue
- Department of Organic Chemistry, Faculty of Science, University of Yaoundé I, Yaoundé P.O. Box 812, Cameroon;
| | - Chean-Ring Leong
- Branch Campus Malaysian Institute of Chemical and Bioengineering Technology, Universiti Kuala Lumpur, Alor Gajah 78000, Melaka, Malaysia;
| | - Surash Ramanathan
- Centre for Drug Research, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia; (N.J.-Y.C.); (S.R.Y.); (S.R.)
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Jabbari S, Zakaria ZA, Ahmadimoghaddam D, Mohammadi S. The oral administration of Lotus corniculatus L. attenuates acute and chronic pain models in male rats. JOURNAL OF ETHNOPHARMACOLOGY 2024; 319:117181. [PMID: 37734474 DOI: 10.1016/j.jep.2023.117181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 08/31/2023] [Accepted: 09/11/2023] [Indexed: 09/23/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Lotus corniculatus L. (Fabaceae) traditionally used in Persian folk medicine to heal peritoneal inflammation and back pain. AIM OF THE STUDY To explore the antinociceptive (acute pain) and anti-neuropathic (chronic pain) activities of Lotus corniculatus leaves essential oil (LCEO) in addition to uncovering the possible mechanisms of antinociception. MATERIALS AND METHODS LCEO as well as the pure oleanolic acid (OA) compound, were assayed for their effects on acute (formalin induced paw licking test or FIPT) and chronic (cervical contusion injury models on the fifth cervical vertebra or CCS; 14-day intervals) pain. The possible involvements of NO-cGMP-K+ channel, TRPV, dopamine, cannabinoid, PPAR, adrenergic, and opioid mechanisms in the antinociceptive activity of LCEO have studied by formalin test. The levels of p53 and inflammatory markers were measured using a streptavidin biotin immune peroxidase complex and ELISA methods, respectively. RESULTS The LCEO and OA exerted antinociceptive activity in the first-phase of FIPT. Pretreatment with antagonists of TRPV1, dopamine D2, cannabinoid type1 and 2, and NO-cGMP-K+ channel blockers (glibenclamide, L-NAME and methylene blue) attenuated the antinociceptive effect of LCEO in FIPT. In addition, LCEO and OA meaningfully reduced hyperalgesia (days 6-14) and mechanical allodynia (days 2-14) in the CCS model. LCEO suppressed the apoptotic marker (p53) in CCS model and also ameliorated IL-2, TNF-α, and IL-1 in the spinal cord. CONCLUSION Finally, LCEO inhibited acute (possibly via the modulation of opioid, TRPV, dopamine, cannabinoid mechanisms as well as NO-cGMP-K+ channel) and chronic pain (via suppressing apoptotic and inflammatory markers) in male rats. The results also suggest that OA has analgesic activity against acute and chronic pain conditions.
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Affiliation(s)
- Sajjad Jabbari
- Department of Biology, Faculty of Sciences, Islamic Azad University, Tehran North Branch, Tehran, Iran.
| | - Zainul Amiruddin Zakaria
- Borneo Research on Algesia, Inflammation and Neurodegeneration (BRAIN) Group, Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia.
| | - Davoud Ahmadimoghaddam
- Department of Pharmacology and Toxicology, School of Pharmacy, Hamadan University of Medical Sciences, Hamadan, Iran.
| | - Saeed Mohammadi
- Department of Biology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
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Rahmani Z, Karimi M, Saffari I, Mirzaei H, Nejati M, Sharafati Chaleshtori R. Nanoemulsion and nanoencapsulation of a hydroethanolic extract of Nettle ( Urtica dioica) and Wormwood ( Artemisia absinthium): comparison of antibacterial and anticancer activity. Front Chem 2024; 12:1266573. [PMID: 38292020 PMCID: PMC10824895 DOI: 10.3389/fchem.2024.1266573] [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: 07/25/2023] [Accepted: 01/08/2024] [Indexed: 02/01/2024] Open
Abstract
Introduction: Nanoemulsion and nanoencapsulation are attractive novel methods that can be used for incorporating active plant extracts in food preparations and pharmaceutical formulations. In the current study, we aimed to investigate the anticancer and antibacterial effects of hydroethanolic extracts of Nettle (NE), Wormwood (WE), and the combination of the two plants (CNWE), as well as their nanoemulsion forms (NN, NW, CNNW) and nanoencapsulation forms (CN, CW, and CCNW). Methods: The morphology and structure of the nanoemulsion and nanoencapsulation preparations were assessed utilizing dynamic light scattering (DLS) along with transmission electron microscopy (TEM). The antibacterial activity of the prepared formulations were assessed by determining minimum inhibitory concentration (MIC), zone of inhibition diameter, minimum bactericidal concentration (MBC), along with biofilm growth inhibition against Salmonaella typhimurium and Klebsiella. pneumoniae. The anticancer activity was evaluated via a MTT assay in the colon cancer cell line (HCT116). Results: The nanoemulsion and nanoencapsulation particle size varied between 10 and 50 nm and 60 and 110 nm, respectively. The MIC values were between 11.25 and 95 µg/mL along with MBC values between 11.25 and 190 µg/mL. The highest inhibition of biofilm formation was observed with CCNW against K. pneumoniae (∼78.5%) and S. typhimurium (∼73%). In descending order, the inhibition of biofilm formation was CCNW > CW > CN > CNNW > NN > NW > CNWE > NE > WE against the tested bacteria. The IC50 values for NE, WE, CNWE, NN, NW, CNNW, CN, CW, and CCNW were determined as 250, 170, 560, 380, 312, 370, 250, 420, and 700 µg/mL, respectively. Exposure to a high concentration of NW resulted in a significantly lower HCT116 viability compared to other groups. Taken together, CNNW, and CCNW showed the highest antibacterial and anticancer activitiy. Discussion: Nanoemulsion and nanoencapsulation were effective ways to increase the antibacterial and anticancer activity of the extracts and could be used in the food and pharmaceutical industries.
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Affiliation(s)
- Zeinab Rahmani
- Department of Laser and Photonics, Faculty of Physics, University of Kashan, Kashan, Iran
| | - Merat Karimi
- Institute of Nanoscience and Nanotechnology, University of Kashan, Kashan, Iran
| | - Iman Saffari
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Mirzaei
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran
| | - Majid Nejati
- Anatomical Sciences Research Center, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran
| | - Reza Sharafati Chaleshtori
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran
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10
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Nunes MR, Agostinetto L, da Rosa CG, Sganzerla WG, Pires MF, Munaretto GA, Rosar CR, Bertoldi FC, Barreto PLM, Veeck APDL, Zinger FD. Application of nanoparticles entrapped orange essential oil to inhibit the incidence of phytopathogenic fungi during storage of agroecological maize seeds. Food Res Int 2024; 175:113738. [PMID: 38129048 DOI: 10.1016/j.foodres.2023.113738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 11/11/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The demand for sustainable, healthy, and pesticide-free food has grown in recent years. Agroecological seeds cannot receive chemical treatment, as pesticides present toxicological and environmental risks, requiring the development of alternative methods for disease control, such as the use of essential oils. In this study, orange essential oil was extracted and encapsulated in zein nanoparticles by the nanoprecipitation method. The nanoparticles were tested for the antifungal activity on agroecological maize seeds and for the mycelial sensitivity of Stenocarpella macrospora. The synthesized nanoparticles presented good encapsulation efficiency (99 %) of orange essential oil rich in D-limonene, conferring high antioxidant activity to the loaded nanoparticles. The release profile indicated a pseudo-Fickian mechanism governed by diffusion, explained according to the Korsmeyer-Peppas model. The dynamic light scattering, and transmission electron microscopy showed spherical nanoparticles with particle size lower than 200 nm. The nanoparticles containing orange essential oil inhibited the incidence of Fusarium during the storage of agroecological maize seeds. The mycelial sensitivity against Stenocarpella macrospora showed that the encapsulated essential oil was more effective in inhibiting the fungus when compared to the non-encapsulated oil. Therefore, the nanoparticles containing encapsulated orange essential oil can be effectively applied as an antifungal material for the conservation of agroecological maize seeds, contributing to the development of sustainable agricultural biotechnology with pesticide-free products.
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Affiliation(s)
- Michael Ramos Nunes
- Federal Institute of Santa Catarina (IFSC), Campus Lages, 88506-400 Lages, SC, Brazil.
| | - Lenita Agostinetto
- Program in Environment and Health, University of Planalto Catarinense (UNIPLAC), 88509-900 Lages, SC, Brazil
| | - Cleonice Gonçalves da Rosa
- Program in Environment and Health, University of Planalto Catarinense (UNIPLAC), 88509-900 Lages, SC, Brazil
| | | | | | | | - Cristina Rosa Rosar
- Program in Environment and Health, University of Planalto Catarinense (UNIPLAC), 88509-900 Lages, SC, Brazil
| | - Fabiano Cleber Bertoldi
- Agricultural Research and Rural Extension of Santa Catarina (EPAGRI), Itajaí, SC 88318-112, Brazil
| | - Pedro Luiz Manique Barreto
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil
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11
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Santamaría E, Maestro A, González C. Use of Double Gelled Microspheres to Improve Release Control of Cinnamon-Loaded Nanoemulsions. Molecules 2023; 29:158. [PMID: 38202745 PMCID: PMC10780570 DOI: 10.3390/molecules29010158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 12/12/2023] [Accepted: 12/23/2023] [Indexed: 01/12/2024] Open
Abstract
The use of nanoemulsions as encapsulation systems for active ingredients, such as cinnamon oil, has been studied. A surfactant based on polyoxyethylene glycerol esters from coconut/palm kernel oil has been used. The nanoemulsions were obtained by the two most commonly low-energy emulsification methods, the composition inversion phase (PIC) and the temperature inversion phase (PIT) methods. Nanoemulsions were successfully obtained by both methods, with very small droplet sizes (5-14 nm) in both cases, but a greater stability was observed when the PIT method was used. Nanoemulsions were encapsulated by external gelation using two different polysaccharides, alginate or chitosan, dissolved in the continuous phase of the nanoemulsion. Then, the nanoemulsion was dropped into a bath with a gelling agent. To improve the release control of cinnamon oil and avoid the burst effect, beads prepared with one of the polysaccharides were coated with the second polysaccharide and then gelled again. Double gelled beads were successfully obtained, the core with chitosan and the outer layer (shell) with alginate. SEM images showed the morphology of the single beads presenting high porosity. When the beads were coated, the porosity decreased because the second polysaccharide molecules covered the pre-existing pores. The smoother surface was obtained when this second layer was, in turn, gelled. The release patterns at pH = 2 and pH = 7 were studied. It was observed that the double gelled bead provided a more gradual release, but maintained approximately the same amount of final released oil. The release patterns were fitted to the Korsmeyer-Peppas model. The fitting parameters reflected the effect of the different coating layers, correlating with different diffusion mechanisms according to the bead core and shell materials.
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Affiliation(s)
| | - Alicia Maestro
- Chemical Engineering and Analytical Chemistry Department, Faculty of Chemistry, Universitat de Barcelona, Martí i Franquès, 1, 08028 Barcelona, Spain; (E.S.); (C.G.)
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12
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Jabbari S, Abed DZ, Zakaria ZA, Mohammadi S. Effects of Chaerophyllum macropodum Boiss. leaves essential oil in inflammatory and neuropathic pain: uncovering the possible mechanism of action. Inflammopharmacology 2023; 31:3203-3216. [PMID: 37792093 DOI: 10.1007/s10787-023-01342-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Accepted: 09/11/2023] [Indexed: 10/05/2023]
Abstract
BACKGROUND Chaerophyllum macropodum Boiss. (popularly known as "Jafari farangi kohestani") is a predominant medicinal plant traditionally utilized in the treatments of peritoneal inflammation and headache in Persian folk medicine. Here, we have revealed the anti-neuropathic and anti-nociceptive activities of C. macropodum leaves essential oil (CMEO) in addition to uncovering the possible mechanisms of action. METHODS Formalin-induced paw licking model was used to assess the anti-nociceptive activity of CMEO and its major constituent, terpinolene (TP). The anti-nociceptive activity of these compounds was determined by investigating the roles of various non-opioid and NO-cGMP-K+ channels. Additionally, the anti-neuropathic potential of CMEO and TP was determined using cervical spinal cord contusion/CCS technique. RESULTS The CMEO exerted significant anti-nociceptive activity with a remarkable activity seen in the second phase of formalin-induced paw licking model and this activity were remarkably reversed by pre-treatment of naloxone (an opioid antagonist). Pretreatment with several types of NO-cGMP-potassium channel pathway meaningfully reversed the anti-nociceptive potential of CMEO in phase II of formalin model. Moreover, pre-treatment with several antagonists of non-opioid receptors revealed that only the antagonist of TRPV-1, serotonin type 3, 5-HT2, α2 adrenergic, and CB1 receptors (capsaicin, ondansetron, ketanserin, yohimbine, and SR141716A, respectively) reversed CMEO anti-nociception. CMEO and TP also remarkably reversed hyperalgesia and mechanical allodynia in the CCS technique. CONCLUSION The CMEO exerts anti-nociceptive and anti-neuropathic activities via the modulation of NO-cGMP potassium channel pathway, opioid as well as several non-opioid receptor activity. TP might partly contribute to the observed activities of CMEO.
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Affiliation(s)
- Sajjad Jabbari
- Department of Biology, Faculty of Sciences, Islamic Azad University, Tehran North Branch, Tehran, Iran
| | - Donya Ziafatdoost Abed
- Department of Biology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Zainul Amiruddin Zakaria
- Borneo Research On Algesia, Inflammation and Neurodegeneration (BRAIN) Group, Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, 88400, Sabah, Malaysia
| | - Saeed Mohammadi
- Department of Biology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
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13
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Soni M, Yadav A, Maurya A, Das S, Dubey NK, Dwivedy AK. Advances in Designing Essential Oil Nanoformulations: An Integrative Approach to Mathematical Modeling with Potential Application in Food Preservation. Foods 2023; 12:4017. [PMID: 37959136 PMCID: PMC10648556 DOI: 10.3390/foods12214017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/18/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
Preservation of foods, along with health and safety issues, is a growing concern in the current generation. Essential oils have emerged as a natural means for the long-term protection of foods along with the maintenance of their qualities. Direct applications of essential oils have posed various constraints to the food system and also have limitations in application; hence, encapsulation of essential oils into biopolymers has been recognized as a cutting-edge technology to overcome these challenges. This article presents and evaluates the strategies for the development of encapsulated essential oils on the basis of fascination with the modeling and shuffling of various biopolymers, surfactants, and co-surfactants, along with the utilization of different fabrication processes. Artificial intelligence and machine learning have enabled the preparation of different nanoemulsion formulations, synthesis strategies, stability, and release kinetics of essential oils or their bioactive components from nanoemulsions with improved efficacy in food systems. Different mathematical models for the stability and delivery kinetics of essential oils in food systems have also been discussed. The article also explains the advanced application of modeling-based encapsulation strategies on the preservation of a variety of food commodities with their intended implication in food and agricultural industries.
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Affiliation(s)
| | | | | | | | | | - Abhishek Kumar Dwivedy
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Banaras Hindu University, Varanasi 221005, India; (M.S.); (A.Y.); (A.M.); (S.D.); (N.K.D.)
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14
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Rzayeva A, Coffigniez F, Zeynalov N, Gontard N, Guillard V. Integrating the latest biological advances in the key steps of a food packaging life cycle. Front Nutr 2023; 10:1223638. [PMID: 37575333 PMCID: PMC10415040 DOI: 10.3389/fnut.2023.1223638] [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: 05/16/2023] [Accepted: 07/05/2023] [Indexed: 08/15/2023] Open
Abstract
This literature review provides a focus on the potential of integrating the latest scientific and technological advances in the biological field to improve the status of the key steps of a food packaging life cycle: production, usage, post-usage, and long-term fate. A case study of such multi-biological food packaging is demonstrated based on the use of PHAs (polyhydroxyalkanoates) polymer, a microbiologically produced polymer from non-food renewable resources, activated by the use of bioactive components to enhance its usage benefits by reducing food loss and waste, displaying potential for reusability, compostability as post-usage, and finally, being ultimately biodegradable in most common natural conditions to considerably reduce the negative impact that persistent plastics have on the environment. We discuss how designing safe and efficient multi "bio" food packaging implies finding a compromise between sometimes contradictory functional properties. For example, active antimicrobials help preserve food but can hamper the ultimate biodegradation rate of the polymer. This review presents such antagonisms as well as techniques (e.g., coatings, nanoencapsulation) and tools (e.g., release kinetic) that can help design optimized, safe, and efficient active food packaging.
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Affiliation(s)
- Aynura Rzayeva
- IATE, Agro Polymers Engineering & Emerging Technology, Univ Montpellier, INRAE, Institut Agro, Montpellier & CIRAD, Montpellier, France
- Nanostructured Metal-Polymer Catalysts, Institute of Catalysis and Inorganic Chemistry, Ministry of Science and Education Republic of Azerbaijan, Baku, Azerbaijan
| | - Fanny Coffigniez
- IATE, Agro Polymers Engineering & Emerging Technology, Univ Montpellier, INRAE, Institut Agro, Montpellier & CIRAD, Montpellier, France
| | - Nizami Zeynalov
- Nanostructured Metal-Polymer Catalysts, Institute of Catalysis and Inorganic Chemistry, Ministry of Science and Education Republic of Azerbaijan, Baku, Azerbaijan
| | - Nathalie Gontard
- IATE, Agro Polymers Engineering & Emerging Technology, Univ Montpellier, INRAE, Institut Agro, Montpellier & CIRAD, Montpellier, France
| | - Valérie Guillard
- IATE, Agro Polymers Engineering & Emerging Technology, Univ Montpellier, INRAE, Institut Agro, Montpellier & CIRAD, Montpellier, France
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15
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Arevalo-Gallegos A, Cuellar-Bermudez SP, Melchor-Martinez EM, Iqbal HMN, Parra-Saldivar R. Comparison of Alginate Mixtures as Wall Materials of Schizochytrium Oil Microcapsules Formed by Coaxial Electrospray. Polymers (Basel) 2023; 15:2756. [PMID: 37376402 DOI: 10.3390/polym15122756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/09/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
This work evaluated maltodextrin/alginate and β-glucan/alginate mixtures in the food industry as wall materials for the microencapsulation of Schizochytrium sp. oil, an important source of the omega-3 fatty acid DHA (docosahexaenoic acid). Results showed that both mixtures display a shear-thinning behavior, although the viscosity is higher in β-glucan/alginate mixtures than in maltodextrin/alginate. Scanning electron microscopy was used to assess the morphology of the microcapsules, which appeared more homogeneous for maltodextrin/alginate. In addition, oil-encapsulation efficiency was higher in maltodextrin/alginate mixtures (90%) than in β-glucan/alginate mixtures (80%). Finally, evaluating the microcapsules' stability by FTIR when exposed to high temperature (80 °C) showed that maltodextrin/alginate microcapsules were not degraded contrary to the β-glucan/alginate microcapsules. Thus, although high oil-encapsulation efficiency was obtained with both mixtures, the microcapsules' morphology and prolonged stability suggest that maltodextrin/alginate is a suitable wall material for microencapsulation of Schizochytrium sp. oil.
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Affiliation(s)
- Alejandra Arevalo-Gallegos
- School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Sara P Cuellar-Bermudez
- School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Elda M Melchor-Martinez
- School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Hafiz M N Iqbal
- School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Roberto Parra-Saldivar
- School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
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16
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Řepka D, Kurillová A, Murtaja Y, Lapčík L. Application of Physical-Chemical Approaches for Encapsulation of Active Substances in Pharmaceutical and Food Industries. Foods 2023; 12:foods12112189. [PMID: 37297434 DOI: 10.3390/foods12112189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/24/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
BACKGROUND Encapsulation is a valuable method used to protect active substances and enhance their physico-chemical properties. It can also be used as protection from unpleasant scents and flavors or adverse environmental conditions. METHODS In this comprehensive review, we highlight the methods commonly utilized in the food and pharmaceutical industries, along with recent applications of these methods. RESULTS Through an analysis of numerous articles published in the last decade, we summarize the key methods and physico-chemical properties that are frequently considered with encapsulation techniques. CONCLUSION Encapsulation has demonstrated effectiveness and versatility in multiple industries, such as food, nutraceutical, and pharmaceuticals. Moreover, the selection of appropriate encapsulation methods is critical for the effective encapsulation of specific active compounds. Therefore, constant efforts are being made to develop novel encapsulation methods and coating materials for better encapsulation efficiency and to improve properties for specific use.
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Affiliation(s)
- David Řepka
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, 771 46 Olomouc, Czech Republic
| | - Antónia Kurillová
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, 771 46 Olomouc, Czech Republic
| | - Yousef Murtaja
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, 771 46 Olomouc, Czech Republic
| | - Lubomír Lapčík
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, 771 46 Olomouc, Czech Republic
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T.G. Masaryka 275, 762 72 Zlin, Czech Republic
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17
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Nsairat H, Lafi Z, Al-Sulaibi M, Gharaibeh L, Alshaer W. Impact of nanotechnology on the oral delivery of phyto-bioactive compounds. Food Chem 2023; 424:136438. [PMID: 37244187 DOI: 10.1016/j.foodchem.2023.136438] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 05/29/2023]
Abstract
Nanotechnology is an advanced field that has remarkable nutraceutical and food applications. Phyto-bioactive compounds (PBCs) play critical roles in promoting health and disease treatment. However, PBCs generally encounter several limitations that delay their widespread application. For example, most PBCs have low aqueous solubility, poor biostability, poor bioavailability, and a lack of target specificity. Moreover, the high concentrations of effective PBC doses also limit their application. As a result, encapsulating PBCs into an appropriate nanocarrier may increase their solubility and biostability and protect them from premature degradation. Moreover, nanoencapsulation could improve absorption and prolong circulation with a high opportunity for targeted delivery that may decrease unwanted toxicity. This review addresses the main parameters, variables, and barriers that control and affect oral PBC delivery. Moreover, this review discusses the potential role of biocompatible and biodegradable nanocarriers in improving the water solubility, chemical stability, bioavailability, and specificity/selectivity of PBCs.
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Affiliation(s)
- Hamdi Nsairat
- Pharmacological and Diagnostic Research Center, Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan.
| | - Zainab Lafi
- Pharmacological and Diagnostic Research Center, Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan
| | - Mazen Al-Sulaibi
- Pharmacological and Diagnostic Research Center, Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan
| | - Lobna Gharaibeh
- Pharmacological and Diagnostic Research Center, Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan
| | - Walhan Alshaer
- Cell Therapy Center, The University of Jordan, Amman 11942, Jordan.
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18
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Lin R, Chen H, Xu R, Liu B, Yuan C, Guo L, Liu P, Fang Y, Cui B. Green preparation of 3D micronetwork eugenol-encapsuled porous starch for improving the performance of starch-based antibacterial film. Int J Biol Macromol 2023; 241:124593. [PMID: 37116844 DOI: 10.1016/j.ijbiomac.2023.124593] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 04/17/2023] [Accepted: 04/21/2023] [Indexed: 04/30/2023]
Abstract
In order to find a non-enzymatically treated alternative wall material with effective encapsulation properties, and to reduce the use of conventional non-biodegradable plastics, a novel 3D-micronetwork porous starch (3D-MPS) was created via a modified sacrificial template method to encapsulate eugenol (3D-EMPS) and used to incorporate with TiO2-starch film, for significantly improving the performance of starch-based antibacterial film. At the template SiO2 nanoparticles concentration of 0.1 %, the 3D-MPS exhibited anticipated alveolate structure with internal aperture of approximately 10 μm confirmed by SEM. With addition of 3D-EMPS, higher tensile strength (29.70 Mpa) and water barrier property (924 g/cm2·24 h) of the composite film was obtained. Moreover, molecular docking technique was used to model the intermolecular forces, which showed that the major forces maintaining the internal bonding of the composite film were hydrogen bonding and the interaction between eugenol and 3D-MPS skeleton in 3D-EMPS. Meanwhile, the composite film demonstrated the expected eugenol retardation and antimicrobial capacity against S. aureus, E. coli, and B. subtilis. Finally, the composite films were used for evaluating the feasibility in the actual food, which largely extended its shelf life compared to the negative control. This high-performance film revealed their potential for packaging materials application.
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Affiliation(s)
- Ruikang Lin
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Huiyi Chen
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Ruoxuan Xu
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Bo Liu
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Chao Yuan
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Li Guo
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Pengfei Liu
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Yishan Fang
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China.
| | - Bo Cui
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China.
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19
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Camelo-Silva C, Figueredo LL, Cesca K, Verruck S, Ambrosi A, Di Luccio M. Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG ® Encapsulation. FOOD BIOPROCESS TECH 2023:1-17. [PMID: 37363380 PMCID: PMC10120479 DOI: 10.1007/s11947-023-03099-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Accepted: 04/12/2023] [Indexed: 06/28/2023]
Abstract
Techniques capable of producing small-sized probiotic microcapsules with high encapsulation yields are of industrial and scientific interest. In this study, an innovative membrane emulsification system was investigated in the production of microcapsules containing Lacticaseibacillus rhamnosus GG® (Lr), sodium alginate (ALG), and whey protein (WPI), rice protein (RPC), or pea protein (PPC) as encapsulating agents. The microcapsules were characterized by particle size distribution, optical microscopy, encapsulation yield, morphology, water activity, hygroscopicity, thermal properties, Fourier-transform infrared spectroscopy (FTIR), and probiotic survival during in vitro simulation of gastrointestinal conditions. The innovative encapsulation technique resulted in microcapsules with diameters varying between 18 and 29 μm, and encapsulation yields > 93%. Combining alginate and whey, rice, or pea protein improved encapsulation efficiency and thermal properties. The encapsulation provided resistance to gastrointestinal fluids, resulting in high probiotic viability at the end of the intestinal phase (> 7.18 log CFU g-1). The proposed encapsulation technology represents an attractive alternative to developing probiotic microcapsules for future food applications. Graphical Abstract Supplementary Information The online version contains supplementary material available at 10.1007/s11947-023-03099-w.
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Affiliation(s)
- Callebe Camelo-Silva
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil
| | - Lais Leite Figueredo
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil
| | - Karina Cesca
- Laboratory of Biological Engineering, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil
| | - Silvani Verruck
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, SC 88034-001 Brazil
| | - Alan Ambrosi
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil
| | - Marco Di Luccio
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil
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20
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Zhang X, Yang C, Yang K. Novel Antibacterial Metals as Food Contact Materials: A Review. MATERIALS (BASEL, SWITZERLAND) 2023; 16:3029. [PMID: 37109867 PMCID: PMC10145333 DOI: 10.3390/ma16083029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/02/2023] [Accepted: 04/07/2023] [Indexed: 06/19/2023]
Abstract
Food contamination caused by microorganisms is a significant issue in the food field that not only affects the shelf life of food, but also threatens human health, causing huge economic losses. Considering that the materials in direct or indirect contact with food are important carriers and vectors of microorganisms, the development of antibacterial food contact materials is an important coping strategy. However, different antibacterial agents, manufacturing methods, and material characteristics have brought great challenges to the antibacterial effectiveness, durability, and component migration associated with the use security of materials. Therefore, this review focused on the most widely used metal-type food contact materials and comprehensively presents the research progress regarding antibacterial food contact materials, hoping to provide references for exploring novel antibacterial food contact materials.
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Akman F, Demirpolat A, Kazachenko AS, Kazachenko AS, Issaoui N, Al-Dossary O. Molecular Structure, Electronic Properties, Reactivity (ELF, LOL, and Fukui), and NCI-RDG Studies of the Binary Mixture of Water and Essential Oil of Phlomis bruguieri. Molecules 2023; 28:molecules28062684. [PMID: 36985656 PMCID: PMC10056484 DOI: 10.3390/molecules28062684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 02/28/2023] [Accepted: 03/06/2023] [Indexed: 03/19/2023] Open
Abstract
Essential oils are volatile oil-like liquids with a characteristic strong smell and taste. They are formed in plants and are then extracted. Essential oils have extremely strong physiological and pharmacological properties, which are used in the medicine, cosmetics, and food industries. In this study, the molecules caryophyllene oxide, β-pinene, 1,8-cineol, α-cubebene, and β-caryophyllene, which are the molecules with the highest contents in the essential oil of the plant mentioned in the title, were selected and theoretical calculations describing their interactions with water were performed. Because oil–water mixtures are very important in biology and industry and are ubiquitous in nature, quantum chemical calculations for binary mixtures of water with caryophyllene oxide, β-pinene, 1,8-cineol, α-cubebene, and β-caryophyllene were performed using the density functional theory (DFT)/B3LYP method with a basis of 6–31 G (d, p). Molecular structures, HOMO–LUMO energies, electronic properties, reactivity (ELF, LOL, and Fukui), and NCI-RDG and molecular electrostatic potential (MEP) on surfaces of the main components of Phlomis bruguieri Desf. essential oil were calculated and described.
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Affiliation(s)
- Feride Akman
- Vocational School of Food, Agriculture and Livestock, University of Bingöl, Bingöl 12000, Turkey
- Correspondence: (F.A.); or (A.S.K.)
| | - Azize Demirpolat
- Vocational School of Food, Agriculture and Livestock, University of Bingöl, Bingöl 12000, Turkey
| | - Aleksandr S. Kazachenko
- School of Non-Ferrous Metals and Materials Science, Siberian Federal University, Pr. Svobodny 79, 660041 Krasnoyarsk, Russia
- Siberian Branch, FRC “Krasnoyarsk Scientific Center”, Institute of Chemistry and Chemical Technology, Russian Academy of Sciences, Akademgorodok 50, Bld. 24, 660036 Krasnoyarsk, Russia
- Department of Biological Chemistry with Courses in Medical, Pharmaceutical and Toxicological Chemistry, Krasnoyarsk State Medical University, St. Partizan Zheleznyak, Bld. 1, 660022 Krasnoyarsk, Russia
- Correspondence: (F.A.); or (A.S.K.)
| | - Anna S. Kazachenko
- School of Non-Ferrous Metals and Materials Science, Siberian Federal University, Pr. Svobodny 79, 660041 Krasnoyarsk, Russia
| | - Noureddine Issaoui
- Laboratory of Quantum and Statistical Physics, LR18ES18, Faculty of Sciences, University of Monastir, Monastir 5079, Tunisia
| | - Omar Al-Dossary
- Departement of Physics and Astronomy, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
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22
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Chávez-Delgado EL, Jacobo-Velázquez DA. Essential Oils: Recent Advances on Their Dual Role as Food Preservatives and Nutraceuticals against the Metabolic Syndrome. Foods 2023; 12:foods12051079. [PMID: 36900596 PMCID: PMC10000519 DOI: 10.3390/foods12051079] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 02/28/2023] [Accepted: 03/01/2023] [Indexed: 03/06/2023] Open
Abstract
Essential oils (EO) are compounds synthesized by plants as secondary products and are a complex mixture of volatile molecules. Studies have demonstrated their pharmacological activity in the prevention and treatment of metabolic syndrome (MetS). Moreover, they have been used as antimicrobial and antioxidant food additives. The first part of this review discusses the role of EO as nutraceuticals to prevent metabolic syndrome-related disorders (i.e., obesity, diabetes, and neurodegenerative diseases), showing results from in vitro and in vivo studies. Likewise, the second part describes the bioavailability and mechanisms of action of EO in preventing chronic diseases. The third part presents the application of EO as food additives, pointing out their antimicrobial and antioxidant activity in food formulations. Finally, the last part explains the stability and methods for encapsulating EO. In conclusion, EO dual role as nutraceuticals and food additives makes them excellent candidates to formulate dietary supplements and functional foods. However, further investigation is needed to understand EO interaction mechanisms with human metabolic pathways and to develop novel technological approaches to enhance EO stability in food systems to scale up these processes and, in this way, to overcome current health problems.
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Affiliation(s)
- Emily L. Chávez-Delgado
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. General Ramon Corona 2514, Zapopan 45138, Jalisco, Mexico
| | - Daniel A. Jacobo-Velázquez
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. General Ramon Corona 2514, Zapopan 45138, Jalisco, Mexico
- Tecnologico de Monterrey, The Institute for Obesity Research, Ave. General Ramon Corona 2514, Zapopan 45201, Jalisco, Mexico
- Correspondence:
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23
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Zhang L, Piao X. Use of aromatic plant-derived essential oils in meat and derived products: Phytochemical compositions, functional properties, and encapsulation. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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24
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Elghandour MMMY, Maggiolino A, García EIC, Sánchez-Aparicio P, De Palo P, Ponce-Covarrubias JL, Pliego AB, Salem AZM. Effects of Microencapsulated Essential Oils on Equine Health: Nutrition, Metabolism and Methane Emission. Life (Basel) 2023; 13:life13020455. [PMID: 36836812 PMCID: PMC9963397 DOI: 10.3390/life13020455] [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: 01/17/2023] [Revised: 01/29/2023] [Accepted: 02/03/2023] [Indexed: 02/09/2023] Open
Abstract
This review examines the available data regarding the positive effects of microencapsulated essential oils (EOs) on the nutrition, metabolism, and possibly the methane emission of horses. A literature review was conducted on the effect of microencapsulated (EOs) on the health of horses. The information comprises articles published in recent years in indexed journals. The results indicate that mixtures of microencapsulated EOs may be beneficial to equine health due to their antimicrobial and antioxidant activity, as well as their effects on enteric methane production, nutrient absorption, and immune system enhancement. Moreover, encapsulation stabilizes substances such as EOs in small doses, primarily by combining them with other ingredients.
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Affiliation(s)
- Mona M. M. Y. Elghandour
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Toluca 50000, Estado de México, Mexico
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari Aldo Moro, 70010 Valenzano, Italy
- Correspondence: (A.M.); (A.Z.M.S.)
| | | | - Pedro Sánchez-Aparicio
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Toluca 50000, Estado de México, Mexico
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari Aldo Moro, 70010 Valenzano, Italy
| | - José Luis Ponce-Covarrubias
- Escuela Superior de Medicina Veterinaria y Zootecnia No. 3, Universidad Autónoma de Guerrero (UAGro), Técpan de Galeana 40900, Guerrero, Mexico
| | - Alberto Barbabosa Pliego
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Toluca 50000, Estado de México, Mexico
| | - Abdelfattah Z. M. Salem
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Toluca 50000, Estado de México, Mexico
- Correspondence: (A.M.); (A.Z.M.S.)
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25
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Microencapsulation as a Route for Obtaining Encapsulated Flavors and Fragrances. COSMETICS 2023. [DOI: 10.3390/cosmetics10010026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
Microencapsulation methods for active substances, such as fragrance compounds and aromas, have long been of interest to researchers. Fragrance compositions and aromas are added to cosmetics, household, and food products. This is often because the choice of a particular product is dictated by its fragrance. Fragrance compositions and aromas are, therefore, a very important part of the composition of these items. During production, when a fragrance composition or aroma is introduced into a system, unfavorable conditions often exist. High temperatures and strong mixing have a detrimental effect on some fragrance compounds. The environments of selected products, such as high- or low-pH surfactants, all affect the fragrance, often destructively. The simple storage of fragrances where they are exposed to light, oxygen, or heat also has an adverse effect. The solution to most of these problems may be the encapsulation process, namely surrounding small fragrance droplets with an inert coating that protects them from the external environment, whether during storage, transport or application, until they are in the right conditions to release the fragrance. The aim of this article was to present the possible, available and most commonly used methods for obtaining encapsulated fragrances and aromas, which can then be used in various industries. In addition, the advantages and disadvantages of each method were pointed out, so that the selection of the appropriate technology for the production of encapsulated fragrances and aromas will be simpler.
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26
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English M, Okagu OD, Stephens K, Goertzen A, Udenigwe CC. Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications. Front Nutr 2023; 10:1019211. [PMID: 36937359 PMCID: PMC10017510 DOI: 10.3389/fnut.2023.1019211] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Accepted: 02/10/2023] [Indexed: 03/06/2023] Open
Abstract
Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, and direct handling and control during processing and storage are made difficult due to susceptibility to evaporation, and poor stability in the presence of air, light, moisture and heat. Encapsulation in the form of micro and nano technology has been used to address this challenge, thereby promoting easier handling during processing and storage. Improved stability is achieved by trapping the active or core flavour substances in matrices that are referred to as wall or carrier materials. The latter serve as physical barriers that protect the flavour substances, and the interactions between carrier materials and flavour substances has been the focus of many studies. Moreover, recent evidence also suggests that enhanced bioavailability of flavour substances and their targeted delivery can be achieved by nanoencapsulation compared to microencapsulation due to smaller particle or droplet sizes. The objective of this paper is to review several relevant aspects of physical-mechanical and physicochemical techniques employed to stabilize flavour substances by encapsulation. A comparative analysis of the physiochemical characterization of encapsulates (particle size, surface morphology and rheology) and the main factors that impact the stability of encapsulated flavour substances will also be presented. Food applications as well as opportunities for future research are also highlighted.
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Affiliation(s)
- Marcia English
- Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
- *Correspondence: Marcia English,
| | - Ogadimma Desmond Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON, Canada
| | - Kristen Stephens
- Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
| | - Alex Goertzen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Chibuike C. Udenigwe
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON, Canada
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada
- Chibuike C. Udenigwe,
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27
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Rashed MMA, You L, Ghaleb ADS, Du Y. Two-Phase Extraction Processes, Physicochemical Characteristics, and Autoxidation Inhibition of the Essential Oil Nanoemulsion of Citrus reticulata Blanco (Tangerine) Leaves. Foods 2022; 12:foods12010057. [PMID: 36613276 PMCID: PMC9818749 DOI: 10.3390/foods12010057] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/06/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Combined ultrasound-microwave techniques and pre-enzymatic treatment (hemicellulase and cellulase) enhance essential oil isolation from Citrus reticulata Blanco (tangerine) leaves (CrBL). Subsequently, synergistic effects of modified amorphous octenyl succinic anhydride starch (OSA-MS), almond oil, and high-energy microfluidics were studied in synergy with ultrasound techniques in the production of CrBL essential oil (CrBL-EO) nanoemulsion (CrBL-EONE). GC-MS was used to study the extraction technique. Dynamic light scattering (DLS) analysis was used with confocal laser scanning microscopy (CLSM) techniques to investigate the nanoemulsion matrices' physical and chemical properties. The D-limonene nanoemulsion (D-LNE) reached the optimal size of droplets (65.3 ± 1.1 r.nm), polydispersity index (PDI) (0.167 ± 0.015), and ζ-potential (-41.0 ± 0.4 mV). Besides, the CrBL-EONE obtained the optimal size of droplets (86.5 ± 0.5 r.nm), PDI (0.182 ± 0.012), and ζ-potential (-40.4 ± 0.8 mV). All the nanoparticle treatments showed significant values in terms of the creaming index (CI%) and inhibition activity (IA%) in the β-carotene/linoleate system with a low degradation rate (DR). The current study's findings showed that integrated ultrasound-microwave techniques and pre-enzymatic treatment could enhance the extraction efficiency of the CrBL-EO. In addition, OSA-MS and almond oil can also be employed to produce CrBL-EONE and D-LNE.
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Affiliation(s)
- Marwan M. A. Rashed
- Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644001, China
- School of Biological and Food Engineering, Suzhou University, Bianhe Middle Road 49, Yongqiao, Suzhou 234000, China
- Correspondence:
| | - Ling You
- Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644001, China
| | - Abduljalil D. S. Ghaleb
- Faculty of Applied and Medical Science, AL-Razi University, Al-Rebatt St., Sana’a 216923, Yemen
| | - Yonghua Du
- Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644001, China
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28
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Bioactive Profile of Distilled Solid By-Products of Rosemary, Greek Sage and Spearmint as Affected by Distillation Methods. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27249058. [PMID: 36558189 PMCID: PMC9783801 DOI: 10.3390/molecules27249058] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/12/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022]
Abstract
By-products of essential oils (EOs) in the industry represent an exploitable material for natural and safe antioxidant production. One representative group of such by-products is distilled solid residues, whose composition is properly modulated by the distillation method applied for the recovery of EOs. Recently, in terms of Green Chemistry principles, conventional extraction and distillation processes are considered outdated and tend to be replaced by more environmentally friendly ones. In the present study, microwave-assisted hydro-distillation (MAHD) was employed as a novel and green method for the recovery of EOs from three aromatic plants (rosemary, Greek sage and spearmint). The method was compared to conventional ones, hydro-distillation (HD) and steam-distillation (SD), in terms of phytochemical composition of distilled solid residues, which was estimated by spectrophotometric and chromatographic methods. Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (ABTS, DPPH and FRAP) results highlighted the distilled solid residues as good sources of antioxidants. Moreover, higher antioxidant activity was achieved for MAHD extracts of solid residues in comparison to HD and SD extracts. A metabolomics approach was carried out on the methanolic extracts of solid residues obtained by different distillation methods using LC-MS analysis followed by multivariate data analysis. A total of 29 specialized metabolites were detected, and 26 of them were identified and quantified, presenting a similar phenolic profile among different treatments, whereas differences were observed among different species. Rosmarinic acid was the most abundant phenolic compound in all extracts, being higher in MAHD extracts. In rosemary and Greek sage extracts, carnosol and carnosic acid were quantified in significant amounts, while trimers and tetramers of caffeic acid (salvianolic acids isomers) were identified and quantified in spearmint extracts, being higher in MAHD extracts. The obtained results pointed out that MAHD extracts of distilled solid by-products could be a good source of bioactives with potential application in the food, pharmaceutical and cosmetic industries, contributing to the circular economy.
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29
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Development and evaluation of clove and cinnamon oil-based nanoemulsions against adult fleas (Xenopsylla cheopis). BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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30
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Plant Nanovesicles for Essential Oil Delivery. Pharmaceutics 2022; 14:pharmaceutics14122581. [PMID: 36559075 PMCID: PMC9784947 DOI: 10.3390/pharmaceutics14122581] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/09/2022] [Accepted: 11/14/2022] [Indexed: 11/25/2022] Open
Abstract
Essential oils' therapeutic potential is highly recognized, with many applications rising due to reported anti-inflammatory, cardioprotective, neuroprotective, anti-aging, and anti-cancer effects. Nevertheless, clinical translation still remains a challenge, mainly due to essential oils' volatility and low water solubility and stability. The present review gathers relevant information and postulates on the potential application of plant nanovesicles to effectively deliver essential oils to target organs. Indeed, plant nanovesicles are emerging as alternatives to mammalian vesicles and synthetic carriers due to their safety, stability, non-toxicity, and low immunogenicity. Moreover, they can be produced on a large scale from various plant parts, enabling an easier, more rapid, and less costly industrial application that could add value to waste products and boost the circular economy. Importantly, the use of plant nanovesicles as delivery platforms could increase essential oils' bioavailability and improve chemical stability while reducing volatility and toxicity issues. Additionally, using targeting strategies, essential oils' selectivity, drug delivery, and efficacy could be improved, ultimately leading to dose reduction and patient compliance. Bearing this in mind, information on current pharmaceutical technologies available to enable distinct routes of administration of loaded vesicles is also discussed.
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31
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Encapsulation of Vitamin C by Glycerol-Derived Dendrimers, Their Interaction with Biomimetic Models of Stratum corneum and Their Cytotoxicity. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27228022. [PMID: 36432124 PMCID: PMC9698622 DOI: 10.3390/molecules27228022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 11/09/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022]
Abstract
Vitamin C is one of the most sensitive cosmetic active ingredients. To avoid its degradation, its encapsulation into biobased carriers such as dendrimers is one alternative of interest. In this work, we wanted to evaluate the potential of two biobased glycerodendrimer families (GlyceroDendrimers-Poly(AmidoAmine) (GD-PAMAMs) or GlyceroDendrimers-Poly(Propylene Imine) (GD-PPIs)) as a vitamin C carrier for topical application. The higher encapsulation capacity of GD-PAMAM-3 compared to commercial PAMAM-3 and different GD-PPIs, and its absence of cytotoxicity towards dermal cells, make it a good candidate. Investigation of its mechanism of action was done by using two kinds of biomimetic models of stratum corneum (SC), lipid monolayers and liposomes. GD-PAMAM-3 and VitC@GD-PAMAM-3 (GD-PAMAM-3 with encapsulated vitamin C) can both interact with the lipid representatives of the SC lipid matrix, whichever pH is considered. However, only pH 5.0 is suggested to be favorable to release vitamin C into the SC matrix. Their binding to SC-biomimetic liposomes revealed only a slight effect on membrane permeability in accordance with the absence of cytotoxicity but an increase in membrane rigidity, suggesting a reinforcement of the SC barrier property. Globally, our results suggest that the dendrimer GD-PAMAM-3 could be an efficient carrier for cosmetic applications.
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32
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Tan LF, Yap VL, Rajagopal M, Wiart C, Selvaraja M, Leong MY, Tan PL. Plant as an Alternative Source of Antifungals against Aspergillus Infections: A Review. PLANTS (BASEL, SWITZERLAND) 2022; 11:3009. [PMID: 36432738 PMCID: PMC9697101 DOI: 10.3390/plants11223009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/03/2022] [Accepted: 10/06/2022] [Indexed: 06/16/2023]
Abstract
Aspergillus species consists of a group of opportunistic fungi that is virulent when the immunity of the host is compromised. Among the various species, Aspergillus fumigatus is the most prevalent species. However, the prevalence of fungal infections caused by non-fumigatus Aspergillus has been increasing. Polyenes, echinocandins and azoles are the three main classes of antifungal agents being used for the treatment of aspergillosis. Nevertheless, the incidence of resistance towards these three classes has been rising over the years among several Aspergillus spp. The side effects associated with these conventional antifungal agents have also limited their usage. This urges the need for the discovery of a safe and effective antifungal agent, which presents a major challenge in medicine today. Plants present a rich source of bioactive molecules which have been proven effective against a wide range of infections and conditions. Therefore, this present review intends to examine the current literature available regarding the efficacy and mechanism of action of plant extracts and their compounds against Aspergillus spp. In addition, novel drug delivery systems of plant extracts against Aspergillus spp. were also included in this review.
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Affiliation(s)
- Lee Fang Tan
- Faculty of Pharmaceutical Sciences, UCSI University, UCSI Heights 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, Kuala Lumpur 56000, Malaysia
| | - Vi Lien Yap
- Faculty of Pharmaceutical Sciences, UCSI University, UCSI Heights 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, Kuala Lumpur 56000, Malaysia
| | - Mogana Rajagopal
- Faculty of Pharmaceutical Sciences, UCSI University, UCSI Heights 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, Kuala Lumpur 56000, Malaysia
| | - Christophe Wiart
- Institute for Tropical Biology & Conservation, Universiti Malaysia Sabah, Kota Kinabalu 88400, Malaysia
| | - Malarvili Selvaraja
- Faculty of Pharmaceutical Sciences, UCSI University, UCSI Heights 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, Kuala Lumpur 56000, Malaysia
| | - Mun Yee Leong
- Faculty of Pharmaceutical Sciences, UCSI University, UCSI Heights 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, Kuala Lumpur 56000, Malaysia
| | - Puay Luan Tan
- Faculty of Pharmaceutical Sciences, UCSI University, UCSI Heights 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, Kuala Lumpur 56000, Malaysia
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33
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Rout S, Tambe S, Deshmukh RK, Mali S, Cruz J, Srivastav PP, Amin PD, Gaikwad KK, Andrade EHDA, Oliveira MSD. Recent trends in the application of essential oils: The next generation of food preservation and food packaging. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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Eghbal N, Viton C, Gharsallaoui A. Nano and microencapsulation of bacteriocins for food applications: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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35
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Palágyi A, Jindřich J, Dian J, Fourmentin S. Cyclodextrin-based Schiff base pro-fragrances: Synthesis and release studies. Beilstein J Org Chem 2022; 18:1346-1354. [PMID: 36247979 PMCID: PMC9531562 DOI: 10.3762/bjoc.18.140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 09/06/2022] [Indexed: 11/23/2022] Open
Abstract
A simple method for the preparation of β-cyclodextrin derivatives containing covalently bonded aldehydes via an imine bond was developed and used to prepare a series of derivatives from 6I-amino-6I-deoxy-β-cyclodextrin and the following volatile aldehydes – cinnamaldehyde, cyclamen aldehyde, lilial, benzaldehyde, anisaldehyde, vanillin, hexanal, heptanal, citral, and 5-methylfurfural. Subsequently, the rate of release of the volatile compound from selected pro-fragrances, as a function of the environment (solvent, pH), was studied by 1H NMR spectroscopy (for benzaldehyde) and static headspace-gas chromatography (for benzaldehyde, heptanal, and 5-methylfurfural). The aldehyde release rate from the imine was shown to depend substantially on the pH from the solution and the air humidity from the solid state.
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Affiliation(s)
- Attila Palágyi
- Department of Organic Chemistry, Faculty of Science, Charles University, Hlavova 8, CZ-128 43 Prague, Czech Republic
| | - Jindřich Jindřich
- Department of Organic Chemistry, Faculty of Science, Charles University, Hlavova 8, CZ-128 43 Prague, Czech Republic
| | - Juraj Dian
- Department of Chemical Physics and Optics, Faculty of Mathematics and Physics, Charles University, Ke Karlovu 3, 121 16, Prague 2, Czech Republic
- Department of Analytical Chemistry, Faculty of Science, Charles University, Hlavova 8, CZ-128 43, Prague, Czech Republic
| | - Sophie Fourmentin
- Unité de Chimie Environnementale et Interactions sur le Vivant (UCEIV), UR 4492 SFR Condorcet FR CNRS 3417, Université du Littoral-Côte d'Opale (ULCO), Dunkerque, France
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36
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A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (Nigella sativa). Foods 2022; 11:foods11182826. [PMID: 36140949 PMCID: PMC9498113 DOI: 10.3390/foods11182826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 09/02/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
The current review investigates the effects of black seed (Nigella sativa) on human health, which is also used to encapsulate and oxidative stable in different food products. In recent decades, many extraction methods, such as cold pressing, supercritical fluid extraction, Soxhlet extraction, hydro distillation (HD) method, microwave-assisted extraction (MAE), ultrasound-assisted extraction, steam distillation, and accelerated solvent extraction (ASE) have been used to extract the oils from black seeds under optimal conditions. Black seed oil contains essential fatty acids, in which the major fatty acids are linoleic, oleic, and palmitic acids. The oxidative stability of black seed oil is very low, due to various environmental conditions or factors (temperature and light) affecting the stability. The oxidative stability of black seed oil has been increased by using encapsulation methods, including nanoprecipitation, ultra-sonication, spray-drying, nanoprecipitation, electrohydrodynamic, atomization, freeze-drying, a electrospray technique, and coaxial electrospraying. Black seed, oil, microcapsules, and their components have been used in various food processing, pharmaceutical, nutraceutical, and cosmetics industries as functional ingredients for multiple purposes. Black seed and oil contain thymoquinone as a major component, which has anti-oxidant, -diabetic, -inflammatory, -cancer, -viral, and -microbial properties, due to its phenolic compounds. Many clinical and experimental studies have indicated that the black seed and their by-products can be used to reduce the risk of cardiovascular diseases, chronic cancer, diabetes, oxidative stress, polycystic ovary syndrome, metabolic disorders, hypertension, asthma, and skin disorders. In this review, we are focusing on black seed oil composition and increasing the stability using different encapsulation methods. It is used in various food products to increase the human nutrition and health properties.
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Posgay M, Greff B, Kapcsándi V, Lakatos E. Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review. Heliyon 2022; 8:e10812. [PMID: 36247140 PMCID: PMC9562244 DOI: 10.1016/j.heliyon.2022.e10812] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 06/10/2022] [Accepted: 09/23/2022] [Indexed: 01/06/2023] Open
Abstract
Since foodborne diseases are often considered as one of the biggest public health threats worldwide, effective preservation strategies are needed to inhibit the growth of undesirable microorganisms in food commodities. Up to now, several techniques have been adopted for the production of safe and high-quality products. Although the traditional methods can improve the reliability, safety, and shelf-life of food, some of them cannot be applied without rising health concerns. Thereby, the addition of various phytochemicals has gained much attention during the last decades, especially for meat products that may be contaminated with pathogenic and spoilage organisms. Thyme (Thymus vulgaris L.), as an important medicinal and culinary herb, is a promising source of bioactive compounds that have a great impact on the microbiological stability of meat by suppressing the undesirable microflora. However, the use of these antimicrobials is still facing difficulties due to their aromatic properties and variable efficacy against targeted species. In this paper, we provide an overview on the potential effects of thyme essential oil (EO) and thymol as bio-preservative agents in meat products. Furthermore, this paper provides insights into the limitations and current challenges of the addition of EOs and their constituents to meat commodities and suggests viable solutions that can improve the applicability of these phytochemicals.
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Napiórkowska A, Kurek M. Coacervation as a Novel Method of Microencapsulation of Essential Oils-A Review. Molecules 2022; 27:molecules27165142. [PMID: 36014386 PMCID: PMC9416238 DOI: 10.3390/molecules27165142] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/08/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022] Open
Abstract
These days, consumers are increasingly "nutritionally aware". The trend of "clean label" is gaining momentum. Synthetic additives and preservatives, as well as natural ones, bearing the E symbol are more often perceived negatively. For this reason, substances of natural origin are sought tfor replacing them. Essential oils can be such substances. However, the wider use of essential oils in the food industry is severely limited. This is because these substances are highly sensitive to light, oxygen, and temperature. This creates problems with their processing and storage. In addition, they have a strong smell and taste, which makes them unacceptable when added to the product. The solution to this situation seems to be microencapsulation through complex coacervation. To reduce the loss of essential oils and the undesirable chemical changes that may occur during their spray drying-the most commonly used method-complex coacervation seems to be an interesting alternative. This article collects information on the limitations of the use of essential oils in food and proposes a solution through complex coacervation with plant proteins and chia mucilage.
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Encapsulation of Essential Oils in Nanocarriers for Active Food Packaging. Foods 2022; 11:foods11152337. [PMID: 35954103 PMCID: PMC9368254 DOI: 10.3390/foods11152337] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 07/27/2022] [Accepted: 08/02/2022] [Indexed: 01/31/2023] Open
Abstract
Active packaging improves a packaging system's effectiveness by actively integrating additional components into the packaging material or the headspace around the packaging. Consumer demand and awareness have grown enough to replace chemical agents with natural active agents. Essential oils (EOs) are extensively distributed throughout nature but at low levels and sometimes with poor recovery yields, which poses an issue with their application in food. Due to the instability of EOs when added directly into a food product, they require encapsulation before being added to a packaging matrix such as liposomes, solid-lipid nanoparticles, nano-emulsions, cyclodextrins, and nanostructured lipid nano-carriers. This article is focused on the encapsulation of EOs in different types of nanocarriers. Nanocarriers can improve the efficiency of active substances by providing protection, stability, and controlled and targeted release. The advantages of the many types of nanocarriers that contain active substances that can be used to make antibacterial and antioxidant biopolymeric-based active packaging are discussed. A nanocarrier-encapsulated EO enables the controlled release of oil, stabilizing the packaging for a longer duration.
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Microencapsulation of Essential Oils: A Review. Polymers (Basel) 2022; 14:polym14091730. [PMID: 35566899 PMCID: PMC9099681 DOI: 10.3390/polym14091730] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/12/2022] [Accepted: 04/18/2022] [Indexed: 12/13/2022] Open
Abstract
Essential oils (EOs) are complex mixtures of volatile compounds extracted from different parts of plants by different methods. There is a large diversity of these natural substances with varying properties that lead to their common use in several areas. The agrochemical, pharmaceutical, medical, food, and textile industry, as well as cosmetic and hygiene applications are some of the areas where EOs are widely included. To overcome the limitation of EOs being highly volatile and reactive, microencapsulation has become one of the preferred methods to retain and control these compounds. This review explores the techniques for extracting essential oils from aromatic plant matter. Microencapsulation strategies and the available technologies are also reviewed, along with an in-depth overview of the current research and application of microencapsulated EOs.
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