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Gruskiene R, Lavelli V, Sereikaite J. Application of inulin for the formulation and delivery of bioactive molecules and live cells. Carbohydr Polym 2024; 327:121670. [PMID: 38171683 DOI: 10.1016/j.carbpol.2023.121670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 10/06/2023] [Accepted: 12/04/2023] [Indexed: 01/05/2024]
Abstract
Inulin is a fructan biosynthesized mainly in plants of the Asteraceae family. It is also found in edible vegetables and fruits such as onion, garlic, leek, and banana. For the industrial production of inulin, chicory and Jerusalem artichoke are the main raw material. Inulin is used in the food, pharmaceutical, cosmetic as well biotechnological industries. It has a GRAS status and exhibits prebiotic properties. Inulin can be used as a wall material in the encapsulation process of drugs and other bioactive compounds and the development of their delivery systems. In the review, the use of inulin for the encapsulation of probiotics, essential and fatty oils, antioxidant compounds, natural colorant and other bioactive compounds is presented. The encapsulation techniques, materials and the properties of final products suitable for the delivery into food are discussed. Research limitations are also highlighted.
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Affiliation(s)
- Ruta Gruskiene
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Jolanta Sereikaite
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania.
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Benavides S, Franco W. Innovative Integration of Arrayan ( Luma apiculata) Extracts in Chitosan Coating for Fresh Strawberry Preservation. Int J Mol Sci 2023; 24:14681. [PMID: 37834129 PMCID: PMC10572362 DOI: 10.3390/ijms241914681] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 09/07/2023] [Accepted: 09/14/2023] [Indexed: 10/15/2023] Open
Abstract
Strawberries are a rich source of vitamins and antioxidants, among other nutrients, but they are highly susceptible to mechanical injuries, dehydration, and microbial spoilage, and thus have a limited post-harvest shelf-life. Bioactive edible coatings have been studied to decrease or prevent these damages. In this study, ethanolic extracts of Arrayan (Luma apiculata), a traditional berry from the south of Chile, were used to enrich a chitosan-based edible film and coat fresh strawberries. A long-term storage (10 °C) study was conducted to determine the strawberries' weight loss, microbial stability, fruit firmness impact, and antioxidant activity. Later, a sensory panel was conducted to determine overall consumer acceptance. Our results show that the bioactive coating inhibited the growth of different pathogenic bacteria and spoilage yeast. In the stored strawberries, the weight loss was significantly lower when the bioactive coating was applied, and the samples' firmness did not change significantly over time. Microbial growth in the treated strawberries was also lower than in the control ones. As expected, the antioxidant activity in the coated strawberries was higher because of the Arrayan extract, which has high antioxidant activity. Regarding sensory qualities, the covered strawberries did not show significant differences from the uncoated samples, with an overall acceptance of 7.64 on a 9-point scale. To our knowledge, this is the first time an edible coating enriched with Arrayan extracts has been reported as able to prevent strawberries' decay and spoilage.
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Affiliation(s)
- Sergio Benavides
- School of Nutrition and Dietetics, Faculty of Health Care Sciences, Universidad San Sebastián, Concepción 4080871, Chile
- Agro-Food and Applied Nutrition Research Center, Adventist University of Chile, Chillan 3780000, Chile
| | - Wendy Franco
- Chemical Engineering and Bioprocess Department, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile
- Departamento de Ciencias de la Salud, Carrera de Nutrición y Dietética, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile
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Marin-Tinoco RI, Ortega-Ramírez AT, Esteban-Mendez M, Silva-Marrufo O, Barragan-Ledesma LE, Valenzuela-Núñez LM, Briceño-Contreras EA, Sariñana-Navarrete MA, Camacho-Luis A, Navarrete-Molina C. Antioxidant and Antibacterial Activity of Mexican Oregano Essential Oil, Extracted from Plants Occurring Naturally in Semiarid Areas and Cultivated in the Field and Greenhouse in Northern Mexico. Molecules 2023; 28:6547. [PMID: 37764323 PMCID: PMC10536881 DOI: 10.3390/molecules28186547] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/05/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
In recent years, the determination of the antioxidant and antibacterial activity of essential oils in wild plants, such as Mexican oregano (Lippia graveolens Kunth), has become increasingly important. The objective was to compare the antioxidant and antibacterial activity of Mexican oregano essential oil obtained from plants occurring naturally in semiarid areas (Wild1 and Wild2), and those cultivated in the field (CField) and greenhouse (CGreenhouse) in northern Mexico. The Mexican oregano essential oil extraction was performed using the hydrodistillation method, the antioxidant activity was determined using the ABTS method, and the antibacterial activity was assessed through bioassays under the microwell method at nine different concentrations. The aim was to determine the diameter of the inhibition zone and, consequently, understand the sensitivity level for four bacterial species. The results revealed an antioxidant activity ranging from 90% to 94% at the sampling sites, with Wild1 standing out for having the highest average antioxidant activity values. Likewise, six out of the nine concentrations analyzed showed some degree of sensitivity for all the sampling sites. In this regard, the 25 µL mL-1 concentration showed the highest diameter of inhibition zone values, highlighting the Wild2 site, which showed an average diameter greater than 30 mm for the four bacteria tested. Only in the case of S. typhi did the CGreenhouse site surpass the Wild2, with an average diameter of the inhibition zone of 36.7 mm. These findings contribute to the search for new antioxidant and antibacterial options, addressing the challenges that humanity faces in the quest for opportunities to increase life expectancy.
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Affiliation(s)
- Ruben I. Marin-Tinoco
- Faculty of Medicine and Nutrition, Juarez University of the State of Durango, Calle Constitucion 404, Zona Centro, Durango 34100, Durango, Mexico
| | - Angie Tatiana Ortega-Ramírez
- Management, Environment and Sustainability Research Group, Chemical and Environmental Engineering Department, Universidad de America, Bogotá 110311, Colombia
| | - Maricela Esteban-Mendez
- Interdisciplinary Research Center for Integral Regional Development Unit Durango, National Polytechnic Institute, Sigma 119, Fraccionamiento 20 de Noviembre II, Durango 34220, Durango, Mexico
| | - Oscar Silva-Marrufo
- Department of Engineering, National Technological of Mexico, Technological Institute of the Guadiana Valley, Carretera Durango-México, Km. 22.5, Ejido Villa Montemorelos, Durango 34371, Durango, Mexico
| | - Laura E. Barragan-Ledesma
- Faculty of Medicine and Nutrition, Juarez University of the State of Durango, Calle Constitucion 404, Zona Centro, Durango 34100, Durango, Mexico
| | - Luis M. Valenzuela-Núñez
- Faculty of Biological Sciences, Juarez University of the State of Durango, Gomez Palacio 35010, Durango, Mexico
| | - Edwin A. Briceño-Contreras
- Department of Chemical Area Environmental Technology, Technological University of Rodeo, Carretera Panamericana, Km. 159.4, Col. ETA, Rodeo 37560, Durango, Mexico
| | - Maria A. Sariñana-Navarrete
- Department of Chemical Area Environmental Technology, Technological University of Rodeo, Carretera Panamericana, Km. 159.4, Col. ETA, Rodeo 37560, Durango, Mexico
| | - Abelardo Camacho-Luis
- Faculty of Medicine and Nutrition, Juarez University of the State of Durango, Calle Constitucion 404, Zona Centro, Durango 34100, Durango, Mexico
| | - Cayetano Navarrete-Molina
- Department of Chemical Area Environmental Technology, Technological University of Rodeo, Carretera Panamericana, Km. 159.4, Col. ETA, Rodeo 37560, Durango, Mexico
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Carneiro CR, Alhaji AM, da Silva CAS, de Sousa RDCS, Monteiro S, Coimbra JSDR. Potential Challenges of the Extraction of Carotenoids and Fatty Acids from Pequi ( Caryocar brasiliense) Oil. Foods 2023; 12:foods12091907. [PMID: 37174442 PMCID: PMC10178395 DOI: 10.3390/foods12091907] [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: 03/21/2023] [Revised: 04/23/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Pequi is a natural source of bioactive compounds with wide versatility for fresh or processed fruit consumption, but it is still little explored economically. Functional foods are the subject of diverse scientific research since, in addition to being nourishing, they contain bioactive compounds capable of promoting several benefits to the human body. Pequi is a fruit species native to the Brazilian Cerrado, which is rich in oil and has components with a high nutritional value, such as unsaturated fatty acids (omega-3, omega-6, EPA, and DHA), antioxidants (carotenoids and phenolic compounds), and vitamins. Therefore, the present narrative review aims to compile and critically evaluate the methods used to extract oil from the pulp and almonds of pequi and describes the carotenoid separation from the oil because carotenoids are natural pigments of great interest in the pharmaceutical and food industries. It is emphasized that the main challenges linked to bioactive compound extraction are their susceptibility to degradation in the processing and storage stages of pequi and its derived products.
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Affiliation(s)
| | - Adamu Muhammad Alhaji
- Department of Food Technology, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil
- Department of Food Science and Technology, Faculty of Agriculture and Agricultural Technology, Kano University of Science and Technology, Wudil 713101, Nigeria
| | | | | | - Simone Monteiro
- Department of Mechanical Engineering, Faculty of Technology, University of Brasilia, Brasilia 70910-900, Brazil
- Graduate Program of Chemical Engineering, Federal University of Goias, Goiania 74690-900, Brazil
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Cortés-Camargo S, Román-Guerrero A, Alvarez-Ramirez J, Alpizar-Reyes E, Velázquez-Gutiérrez SK, Pérez-Alonso C. Microstructural influence on physical properties and release profiles of sesame oil encapsulated into sodium alginate-tamarind mucilage hydrogel beads. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023] Open
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Noor N, Jhan F, Gani A, Raina IA, Shah MA. Nutraceutical and toxicological evaluation of hydrogels architected using resistant starch nanoparticles and gum acacia for controlled release of kaempferol. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Bora L, Burkard T, Juan MHS, Radeke HH, Muț AM, Vlaia LL, Magyari-Pavel IZ, Diaconeasa Z, Socaci S, Borcan F, Kis B, Muntean D, Dehelean CA, Danciu C. Phytochemical Characterization and Biological Evaluation of Origanum vulgare L. Essential Oil Formulated as Polymeric Micelles Drug Delivery Systems. Pharmaceutics 2022; 14:2413. [PMID: 36365231 PMCID: PMC9693391 DOI: 10.3390/pharmaceutics14112413] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/28/2022] [Accepted: 11/04/2022] [Indexed: 07/30/2023] Open
Abstract
This study presents phytochemical characterization and biological evaluation of Origanum vulgare L. essential oil (OEO) formulated as polymeric micelles drug delivery systems as a possible non-invasive approach for the management of skin tags. GC-MS analysis of Romanian OEO revealed the identification and quantification of 43 volatile compounds (thymol and carvacrol being the main ones). The antioxidant activity was shown by four consecrated methods: CUPRAC, ABTS, ORAC and DPPH. OEO was incorporated by micellar solubilization into a binary hydrogel based on a Pluronic F 127/L 31 block-copolymers mixture. The pH, consistency, spreadability, particle size, polydispersity index and zeta potential of the OEO-loaded poloxamer-based binary hydrogel (OEO-PbH) were investigated. OEO-PbH was skin compatible in terms of pH and exhibited adequate spreadability and consistency. The minimal inhibitory concentrations of the tested OEO were similar to those obtained for the formulation, lower (2.5 µg/mL) for yeast and higher (40-80 µg/mL) for Gram-negative bacilli. As keratinocytes are among main components of skin tags, an in vitro evaluation was conducted in order to see the effect of the formulation against HaCaT human keratinocytes. OEO-PbH decreased HaCaT cells migration and proliferation and elicited a cytotoxic and pro-apoptotic effect in a dose- and time-dependent manner. No harmful effect on the viability of dendritic cells (DCs) was detected following the incubation with different concentrations (0-200 µg/mL) of the 5% formulation. Treatment in inflammatory DCs (+LPS) indicated a decrease in cytokine production of IL-6, TNF-α and IL-23 but no significant effect on IL-10 in any of the tested concentrations.
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Affiliation(s)
- Larisa Bora
- Department of Pharmacognosy, Victor Babes University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania
- Research Center for Pharmaco-Toxicological Evaluation, Victor Babes University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania
| | - Tobias Burkard
- Pharmazentrum Frankfurt/ZAFES, Institute of General Pharmacology and Toxicology, Hospital of the Goethe University, 60596 Frankfurt am Main, Germany
| | - Martina Herrero San Juan
- Pharmazentrum Frankfurt/ZAFES, Institute of General Pharmacology and Toxicology, Hospital of the Goethe University, 60596 Frankfurt am Main, Germany
| | - Heinfried H. Radeke
- Pharmazentrum Frankfurt/ZAFES, Institute of General Pharmacology and Toxicology, Hospital of the Goethe University, 60596 Frankfurt am Main, Germany
| | - Ana Maria Muț
- Department II—Pharmaceutical Technology, Formulation and Technology of Drugs Research Center, Victor Babes University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania
| | - Lavinia Lia Vlaia
- Department II—Pharmaceutical Technology, Formulation and Technology of Drugs Research Center, Victor Babes University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania
| | - Ioana Zinuca Magyari-Pavel
- Department of Pharmacognosy, Victor Babes University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania
- Research Center for Pharmaco-Toxicological Evaluation, Victor Babes University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania
| | - Zorița Diaconeasa
- Department of Food Science and Technology, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania
| | - Sonia Socaci
- Department of Food Science and Technology, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania
| | - Florin Borcan
- Department of Analytical Chemistry, Victor Babes University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania
| | - Brigitta Kis
- Department of Pharmacognosy, Victor Babes University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania
- Centre for Gene and Cellular Therapies in the Treatment of Cancer-OncoGen, Clinical County Hospital of Timisoara, Liviu Rebreanu Blvd. 156, 300736 Timisoara, Romania
| | - Delia Muntean
- Research Center for Pharmaco-Toxicological Evaluation, Victor Babes University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania
- Department of Microbiology, Victor Babes University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania
- Multidisciplinary Research Center on Antimicrobial Resistance, Victor Babes University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania
| | - Cristina Adriana Dehelean
- Research Center for Pharmaco-Toxicological Evaluation, Victor Babes University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania
- Department of Toxicology and Drug Industry, Victor Babes University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania
| | - Corina Danciu
- Department of Pharmacognosy, Victor Babes University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania
- Research Center for Pharmaco-Toxicological Evaluation, Victor Babes University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania
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Wu K, Zhang T, Chai X, He D, Duan X, Yu B, Chen Y, Huang Y. Preparation and antibacterial and antioxidant ability of β-cyclodextrin complexes of vaporized Illicium verum essential oil. Food Sci Nutr 2022; 10:4003-4018. [PMID: 36348814 PMCID: PMC9632224 DOI: 10.1002/fsn3.2997] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 07/05/2022] [Accepted: 07/05/2022] [Indexed: 12/02/2022] Open
Abstract
Compared with traditional liquid-liquid embedding method and solid-liquid embedding method of inclusion complexes of β-cyclodextrin (β-CD) inclusion of essential oil to form stable properties, the gas-liquid embedding method was applied to encapsulate vaporized illicium verum essential oil (IvEO), with β-CD as wall materials so that core and wall materials molecules are in active state during complexing process. At optimal conditions with a mass ratio of 1:10, temperature of 80°C, time of 1 h, the β-CD-IvEO inclusion complexes (β-CD-IvEO-ICs) had an encapsulation efficiency (EE) of 84.55 ± 2.31%. Fourier transform infrared spectroscopy (FTIR) revealed the encapsulation of IvEO into inclusion complexes, differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) demonstrated the enhanced thermal stability of IvEO after embedding. Furthermore, the reducing power and 2-phenyl-4,4,5,5-tetramethylimidazoline-1-oxyl-3-oxide (PTIO)-scavenging capacity displayed certain capacity of antioxidation in a short time but stronger antioxidative activities as reaction time was extended. The diameter of growth zone (DGZ) indicated stronger antibacterial activity of β-CD-IvEO-ICs against Escherichia coli, Bacillus subtilis, Staphylococcus epidermidis, and Staphylococcus aureus. Moreover, the β-CD-IvEO-ICs could induce the bacteria producing more reactive oxygen species (ROS) than IvEO, resulting in bacterial death.
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Affiliation(s)
- Kegang Wu
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
| | - Tong Zhang
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
| | - Xianghua Chai
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
| | - Dong He
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
| | - Xuejuan Duan
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
| | - Bingying Yu
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
| | - Yongqi Chen
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
| | - Yuqiang Huang
- School of Chemical Engineering and Light IndustryGuangdong University of TechnologyGuangzhouChina
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Rojas-Molina J, García M, Pino J. Microencapsulation of oregano essential oil by spray-drying using maltodextrin: gum arabic blends. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2022.00066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
The effect of processing parameters on microencapsulation of oregano essential with maltodextrin:gum arabic using a disk atomiser spray-dryer was evaluated. By means of response surface methodology, the feed flow rate and inlet air temperature were optimised. Powder yield, moisture content, essential oil retention, and antioxidant activity of microparticles were evaluated. The best conditions to produce microencapsulated oregano essential oil were 0.6 L h−1 for feed flow rate and 200 °C for inlet air temperature. With this combination a microencapsulated powder with 89.8% powder yield, 2.1% moisture content, 92.1% essential oil retention, 76 s solubilisation time, 12.9 g of water/100 g of dry matter, 0.3371 g mL−1 bulk density, 0.5826 g mL−1 tapped density, and 8.2 μm of average particle size was produced. The microencapsulation of oregano essential oil preserves the antioxidant and antimicrobial activities of its bioactive compounds.
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Affiliation(s)
| | - M.A. García
- Manabi Technical University, Portoviejo, Ecuador
| | - J.A. Pino
- Department of Aromas, Food Industry Research Institute, Carretera a Guatao km 3 ½, Havana POB 17100, Cuba
- Department of Foods, Pharmacy and Food Institute, University of Havana, Cuba
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Comparison of Chemical Composition, Physicochemical Parameters, and Antioxidant and Antibacterial Activity of the Essential Oil of Cultivated and Wild Mexican Oregano Poliomintha longiflora Gray. PLANTS 2022; 11:plants11141785. [PMID: 35890420 PMCID: PMC9323172 DOI: 10.3390/plants11141785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 06/23/2022] [Accepted: 06/27/2022] [Indexed: 11/16/2022]
Abstract
Mexican oregano Poliomintha longiflora Gray located in the municipality of Higueras, Nuevo Leon, Mexico was collected during the autumn (September, OCO), winter (January, OCI) and summer (June, OCV) seasons, under cultivation conditions. It was also collected in wild conditions during the autumn (OSO). Essential oil (EO) was extracted from leaves and the color, refractive index and density were reported. The EO yield, antioxidant activity by ORAC assay, thymol and carvacrol concentration and antibacterial activity were statistically compared (p-value = 0.05). Among the various harvests, the highest EO yield, antioxidant activity, thymol and carvacrol content and antibacterial activity against Salmonella Typhi were observed in leaves harvested in autumn. In order to compare wild oregano with cultivated oregano, analyses were performed in the season with the highest essential oil yield and antioxidant activity, recorded in autumn. The main difference found was the ratio of thymol:carvacrol in wild oregano oil, which was 1:8.6, while in cultivated oregano, it was approximately 1:2, which was maintained in all three seasons. The EO on wild conditions showed the best antibacterial activity in Salmonella Typhi. On the other hand, wild and cultivated oregano showed similar antioxidant activity. One advantage of the use of cultivated oregano is that its supply is guaranteed, in contrast to that of wild oregano.
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Rehman HU, Farooq U, Akram K, Shabbir H, Hussain A. Microencapsulation of wheat germ oil by external gelation and its oil release characteristics. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hafeez ur Rehman
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Umar Farooq
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
- Department of Food Science and Technology MNS University of Agriculture Multan Pakistan
| | - Kashif Akram
- Department of Food Sciences Cholistan University of Veterinary and Animal Sciences Bahawalpur Pakistan
| | - Hassan Shabbir
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Aashiq Hussain
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
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de Oliveira Alencar DD, de Souza EL, da Cruz Almeida ET, da Silva AL, Oliveira HML, Cavalcanti MT. Microencapsulation of Cymbopogon citratus D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities. Foods 2022; 11:foods11081111. [PMID: 35454699 PMCID: PMC9031753 DOI: 10.3390/foods11081111] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 03/25/2022] [Accepted: 04/11/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to microencapsulate Cymbopogon citratus essential oil (CCEO) with spray drying using maltodextrin and gelatin. The effects of the operational conditions (inlet temperature (130–160 °C), CCEO concentration (5–15%), maltodextrin concentration (10–20%)) on the physicochemical stability and antioxidant and antibacterial activities of the CCEO microcapsules were determined. The CCEO microencapsulation process had yield and encapsulation efficiency values varying from 31.02 to 77.53% and 15.86–61.95%, respectively. CCEO microcapsules had antibacterial effects against Staphylococcus aureus and Escherichia coli with minimum inhibitory concentration varying from 10 to 20%, and total phenolic contents and antioxidant activities varying from 1632 to 4171.08 μg TE/g and 28.55–45.12 µg/g, respectively. CCEO microcapsules had average diameters varying from 5.10 to 10.11 µm, with spherical external structures without cracks and apparent pores. The best desirable process conditions for CCEO microencapsulation were process inlet temperature of 148 °C, maltodextrin concentration of 15%, and CCEO concentration of 10%. The results showed that CCEO microcapsules with increased stability and low degradation of active components can be prepared by spray drying using maltodextrin and gelatin with the production of microcapsules, which could be exploited as potential food preservatives.
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Affiliation(s)
- Denise Dantas de Oliveira Alencar
- Post-Graduation Program in Agroindustrial Systems, Center for Agro-Food Science and Technology, Federal University of Campina Grande, Pombal 58840-000, PB, Brazil; (D.D.d.O.A.); (M.T.C.)
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil;
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil;
- Correspondence: ; Tel.: +55-83-32167807
| | - Erika Thayse da Cruz Almeida
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil;
| | - André Leandro da Silva
- Center for Health and Rural Technology, Federal University of Campina Grande, Patos 58708-110, PB, Brazil;
| | - Hugo Miguel Lisboa Oliveira
- Post-Graduation Program in Food Engineering, Academic Unity of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-900, PB, Brazil;
| | - Mônica Tejo Cavalcanti
- Post-Graduation Program in Agroindustrial Systems, Center for Agro-Food Science and Technology, Federal University of Campina Grande, Pombal 58840-000, PB, Brazil; (D.D.d.O.A.); (M.T.C.)
- National Institute of Semi-Arid, Ministry of Science, Technology and Innovations, Campina Grande 58434-700, PB, Brazil
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Plati F, Paraskevopoulou A. Micro- and Nano-encapsulation as Tools for Essential Oils Advantages’ Exploitation in Food Applications: the Case of Oregano Essential Oil. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02746-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Yang T, Qin W, Zhang Q, Luo J, Lin D, Chen H. Essential-oil capsule preparation and its application in food preservation: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2021934] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Tian Yang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Junyun Luo
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
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15
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Tao R, Sedman J, Ismail A. Characterization and in vitro antimicrobial study of soy protein isolate films incorporating carvacrol. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107091] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Shah A, Ul Ashraf Z, Gani A, Masoodi FA, Gani A. β-Glucan from mushrooms and dates as a wall material for targeted delivery of model bioactive compound: Nutraceutical profiling and bioavailability. ULTRASONICS SONOCHEMISTRY 2022; 82:105884. [PMID: 34952343 PMCID: PMC8799592 DOI: 10.1016/j.ultsonch.2021.105884] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/07/2021] [Accepted: 12/19/2021] [Indexed: 05/13/2023]
Abstract
Rutin was nano-encapsulated in date [En-Ru(D)] and mushroom [En-Ru(M)] β-glucan matrix to protect it from the harsh gastrointestinal environment and to enhance its bioavailability and biological activity upon digestion. The encapsulation was carried using green technology i.e., ultra-sonication. The En-Ru(D) and En-Ru (M) showed the hydrodynamic diameter of 314.04 and 482.21 nm with polydispersity index of 0.21 and 0.33. The in vitro release behaviour followed the Higuchi model. The antimicrobial activity of En-Ru(D) and En-Ru(M) were evaluated against gram negative E. coli (ATCC 25922) and gram positive (Staphylococcus aureus) bacteria. Furthermore, En-Ru(D) and En-Ru(M) exhibited increased bioavailability of rutin in intestinal fluid with retention of anti-obesity and antioxidant activities after digestion (p < 0.05). Therefore, β-glucan matrix can efficiently encapsulate flavonoids and regulate the release of functional bioactive ingredients in the simulated human digestive conditions.
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Affiliation(s)
- Asima Shah
- Department of Food Science and Technology, University of Kashmir. Srinagar 190006, India.
| | - Zanoor Ul Ashraf
- Department of Food Science and Technology, University of Kashmir. Srinagar 190006, India
| | - Asir Gani
- Department of Food Science and Technology, University of Kashmir. Srinagar 190006, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir. Srinagar 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir. Srinagar 190006, India
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17
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Esquivel-Chávez F, Colín-Chávez C, Virgen-Ortiz JJ, Martínez-Téllez MÁ, Avena-Bustillos RDJ, Peña-Madrigal G, Miranda-Ackerman MA. Control of mango decay using antifungal sachets containing of thyme oil/modified starch/agave fructans microcapsules. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2020.100008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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18
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Dimopoulos G, Katsimichas A, Tsimogiannis D, Oreopoulou V, Taoukis P. Cell permeabilization processes for improved encapsulation of oregano essential oil in yeast cells. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110408] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Lammari N, Louaer O, Meniai AH, Fessi H, Elaissari A. Plant oils: From chemical composition to encapsulated form use. Int J Pharm 2021; 601:120538. [PMID: 33781879 DOI: 10.1016/j.ijpharm.2021.120538] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 03/05/2021] [Accepted: 03/22/2021] [Indexed: 12/16/2022]
Abstract
The last decade has witnessed a burgeoning global movement towards essential and vegetable oils in the food, agriculture, pharmaceutical, cosmetic, and textile industries thanks to their natural and safe status, broad acceptance by consumers, and versatile functional properties. However, efforts to develop new therapy or functional agents based on plant oils have met with challenges of limited stability and/or reduced efficacy. As a result, there has been increased research interest in the encapsulation of plant oils, whereby the nanocarriers serve as barrier between plant oils and the environment and control oil release leading to improved efficacy, reduced toxicity and enhanced patient compliance and convenience. In this review, special concern has been addressed to the encapsulation of essential and vegetable oils in three types of nanocarriers: polymeric nanoparticles, liposomes and solid lipid nanoparticles. First, the chemical composition of essential and vegetable oils was handled. Moreover, we gather together the research findings reported by the literature regarding the different techniques used to generate these nanocarriers with their significant findings. Finally, differences and similarities between these nanocarriers are discussed, along with current and future applications that are warranted by their structures and properties.
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Affiliation(s)
- Narimane Lammari
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA-UMR 5280, 69622 Villeurbanne, France; Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, Constantine, Algeria
| | - Ouahida Louaer
- Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, Constantine, Algeria
| | - Abdeslam Hassen Meniai
- Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, Constantine, Algeria
| | - Hatem Fessi
- Univ Lyon, Université Claude Bernard Lyon-1, CNRS, LAGEP UMR 5007, F-69622 Lyon, France
| | - Abdelhamid Elaissari
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA-UMR 5280, 69622 Villeurbanne, France.
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20
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Essential Oil Quality and Purity Evaluation via FT-IR Spectroscopy and Pattern Recognition Techniques. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10207294] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Essential oils are highly volatile, aromatic concentrated extracts from plants with wide applications. In this study, fast, easy-to-use attenuated total reflection Fourier-transform infrared spectroscopy (ATR-FTIR) was combined with chemometric techniques to verify essential oils’ taxonomy and purity. Principal component analysis (PCA) clustered 30 essential oil samples into three different groups based on plant botanical family and concentration. The first group contained highly concentrated oils from the Asteraceae family, the second group contained highly concentrated oils from the Lamiaceae family, while the last group contained three highly concentrated essential oils from different botanical families and commercial-grade essential oils. Thus, commercial-grade oil samples did not cluster with the corresponding concentrated oil samples despite their similar spectral patterns or botanical family. A loading plot identified infrared (IR) bands that correspond to carbonyl, vinyl, methyl and methylene group vibrations as the most important spectral bands that can be used as marker bands for discrimination between different botanical plant family groups. Hierarchical cluster analysis (HCA) confirmed the results obtained by PCA. ATR-FTIR spectroscopy combined with chemometric algorithms provides a direct and non-destructive method for chemotaxonomic classification of medicinal and aromatic essential oils and an assessment of their purity.
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21
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Sidiropoulou E, Skoufos I, Marugan-Hernandez V, Giannenas I, Bonos E, Aguiar-Martins K, Lazari D, Blake DP, Tzora A. In vitro Anticoccidial Study of Oregano and Garlic Essential Oils and Effects on Growth Performance, Fecal Oocyst Output, and Intestinal Microbiota in vivo. Front Vet Sci 2020; 7:420. [PMID: 32851011 PMCID: PMC7411182 DOI: 10.3389/fvets.2020.00420] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Accepted: 06/11/2020] [Indexed: 01/01/2023] Open
Abstract
This study investigated the in vitro effects of Greek oregano and garlic essential oils on inhibition of Eimeria parasites and their in vivo effects on production performance, intestinal bacteria counts, and oocyst output. An inhibition assay was performed in vitro using Eimeria tenella Wisconsin strain sporozoites and Madin-Darby bovine kidney (MDBK) cells. Intracellular sporozoite invasion was quantified by detection of E. tenella DNA using qPCR from cell monolayers harvested at 2 and 24 h post-infection. Parasite invasion was inhibited by the oregano essential oil at the concentration of 100 μg/ml by 83 or 93% after 2 or 24 h, respectively. Garlic essential oil reached a maximum inhibition of 70% after 24 h with the 50 μg/ml concentration. Normal morphology was observed in MDBK cells exposed to concentrations of 100 μl/ml of garlic or oregano for over 24 h. In the in vivo trial, 180 male broiler chicks (45.3 ± 0.7 g) were allocated into two treatments (6 pens of 15 chicks per treatment). Control treatment was fed commercial diets without antibiotics or anticoccidials. The ORE-GAR treatment was fed the same control diets, further supplemented with a premix (1 g/kg feed) containing the oregano (50 g/kg premix) and garlic (5 g/kg premix) essential oils. At day 37, all birds were slaughtered under commercial conditions, and intestinal samples were collected. ORE-GAR treatment had improved final body weight (1833.9 vs. 1.685.9 g; p < 0.01), improved feed conversion ratio (1.489 vs. 1.569; p < 0.01), and reduced fecal oocyst excretion (day 28: 3.672 vs. 3.989 log oocysts/g, p < 0.01; day 37: 3.475 vs. 4.007 log oocysts/g, p < 0.001). In the caecal digesta, ORE-GAR treatment had lower total anaerobe counts (8.216 vs. 8.824 CFU/g; p < 0.01), whereas in the jejunum digesta the ORE-GAR treatment had higher counts of E. coli (5.030 vs. 3.530 CFU/g; p = 0.01) and Enterobacteriaceae (5.341 vs. 3.829 CFU/g; p < 0.01), and lower counts of Clostridium perfringens (2.555 vs. 2.882 CFU/g; p < 0.01). In conclusion, the combined supplementation of oregano and garlic essential oils had a potent anticoccidial effect in vitro and a growth-promoting effect in broilers reared in the absence of anticoccidial drugs.
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Affiliation(s)
- Erasmia Sidiropoulou
- Laboratory of Nutrition, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Ioannis Skoufos
- Laboratory of Animal Production, Nutrition and Biotechnology, Department of Agriculture, School of Agriculture, University of Ioannina, Arta, Greece
| | - Virginia Marugan-Hernandez
- Department of Pathobiology and Population Sciences, Royal Veterinary College, University of London, Hertfordshire, United Kingdom
| | - Ilias Giannenas
- Laboratory of Nutrition, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Eleftherios Bonos
- Laboratory of Animal Production, Nutrition and Biotechnology, Department of Agriculture, School of Agriculture, University of Ioannina, Arta, Greece
| | - Kelsilandia Aguiar-Martins
- Department of Pathobiology and Population Sciences, Royal Veterinary College, University of London, Hertfordshire, United Kingdom
| | - Diamanto Lazari
- Laboratory of Pharmacognosy, School of Pharmacy, Faculty of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Damer P. Blake
- Department of Pathobiology and Population Sciences, Royal Veterinary College, University of London, Hertfordshire, United Kingdom
| | - Athina Tzora
- Laboratory of Animal Production, Nutrition and Biotechnology, Department of Agriculture, School of Agriculture, University of Ioannina, Arta, Greece
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22
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Dajic Stevanovic Z, Sieniawska E, Glowniak K, Obradovic N, Pajic-Lijakovic I. Natural Macromolecules as Carriers for Essential Oils: From Extraction to Biomedical Application. Front Bioeng Biotechnol 2020; 8:563. [PMID: 32671026 PMCID: PMC7330110 DOI: 10.3389/fbioe.2020.00563] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Accepted: 05/11/2020] [Indexed: 11/13/2022] Open
Abstract
Essential oils (EOs) and their main constituents, the terpenes, are widely studied, mostly relating to their antioxidant ability and bioactivity, such as antimicrobial, anticancer, anti-inflammatory, and range of other actions in the living systems. However, there is limited information on their bioavailability, especially upon clinical studies. Having in mind both strong biological effects and health benefits of EOs and their specific physicochemical properties (volatility, lipophilic character, low water solubility or insolubility, viscosity, expressed odor, concentration-dependent toxicity, etc.), there is a need for their encapsulation for target delivery. Encapsulation of EOs and their constituents is the prerequisite for enhancing their oxidative stability, thermostability, photostability, shelf life, and biological activity. We considered various carrier types such a (1) monophase and polyphase polysaccharide hydrogel carriers, (2) polysaccharide-protein carriers, and (3) lipid carriers in the context of physicochemical and engineering factors. Physicochemical factors are encapsulation efficiency, chemical stability under gastric conditions, mechanical stability, and thermal stability of carrier matrices. Choice of carrier material also determines the encapsulation technique. Consequently, the engineering factors are related to the advantage and disadvantage of various encapsulation techniques frequently used in the literature. In addition, it was intended to address the interactions between (1) main carrier components, such as polysaccharides, proteins, and lipids themselves (in order to form chemically and mechanically stable structure); (2) main carrier components with pepsin under gastric conditions (in order to form resistant material under gastric conditions); and (3) main carrier components with EOs (in order to enhance encapsulation efficiency), as a necessary precondition for whole process optimization. Finally, different sources for obtaining natural carrier macromolecules are surveyed, especially the agro-waste materials and agricultural and food by-products. This review article highlights the bioavailability aspects of encapsulated EOs and physicochemical and engineering factors concerning natural macromolecule carriers for their target delivery and application.
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Affiliation(s)
| | - Elwira Sieniawska
- Department of Pharmacognosy, Medical University of Lublin, Lublin, Poland
| | - Kazimierz Glowniak
- Department of Cosmetology, University of Information, Technology and Management in Rzeszow, Rzeszow, Poland
| | - Natasa Obradovic
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
| | - Ivana Pajic-Lijakovic
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
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23
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Baptista-Silva S, Borges S, Ramos OL, Pintado M, Sarmento B. The progress of essential oils as potential therapeutic agents: a review. JOURNAL OF ESSENTIAL OIL RESEARCH 2020. [DOI: 10.1080/10412905.2020.1746698] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Sara Baptista-Silva
- CBQF Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa , Porto, Portugal
| | - Sandra Borges
- CBQF Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa , Porto, Portugal
| | - Oscar L. Ramos
- CBQF Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa , Porto, Portugal
| | - Manuela Pintado
- CBQF Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa , Porto, Portugal
| | - Bruno Sarmento
- I3S Instituto de Investigação e Inovação em Saúde, Universidade do Porto , Porto, Portugal
- INEB Instituto de Engenharia Biomédica, Universidade do Porto , Porto, Portugal
- Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde, CESPU , Gandra, Portugal
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24
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Skuhrovec J, Douda O, Zouhar M, Maňasová M, Božik M, Klouček P. Insecticidal and Behavioral Effect of Microparticles of Pimpinella anisum Essential Oil on Larvae of Leptinotarsa decemlineata (Coleoptera: Chrysomelidae). JOURNAL OF ECONOMIC ENTOMOLOGY 2020; 113:255-262. [PMID: 31687745 DOI: 10.1093/jee/toz279] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Indexed: 06/10/2023]
Abstract
The Colorado potato beetle ranks as one of the most important potato pests, mainly due to its high feeding rate during all developmental stages, particularly third and fourth larval instar, and high fecundity. The effect of essential oil (EO) from anise (Pimpinella anisum L. [Apiales: Apiaceae]) prepared as conventional and encapsulated (EN) formulations on the mortality and antifeedant responses of young larvae of Colorado potato beetles was studied to evaluate the insecticidal and antifeedant effects of five concentrations of this EO and to assess the persistence of both formulations on potato plants. The EN formulation had a significantly higher residual amount compared with that of the conventionally formulated EO. Significantly different values of LC50 and LC90 (ppm) were established for the EO (LC50 = 1,700 and LC90 = 9500) and EN (LC50 = 3,100 and LC90 = 14,300) formulations. The effects of both P. anisum formulations (EO and EN) applied topically to Leptinotarsa decemlineata (Say) (Coleoptera: Chrysomelidae) larvae were distinctly different from those observed with the contact treatment. At the highest concentration of 20,000 ppm, the mortality of the second instars of the L. decemlineata larvae did not exceed 25%. On the other hand, both tested formulations of P. anisum were highly effective when administered orally. The encapsulated EO formulation achieved a distinctly higher biological activity. Our results confirm that the EO from P. anisum, especially the encapsulated formulation, has high insecticidal properties that may lead to the development of new organic products for the control of Colorado potato beetles.
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Affiliation(s)
- Jiří Skuhrovec
- Crop Research Institute, Drnovská 507, 161 06 Prague 6 Ruzyně, Czech Republic
| | - Ondřej Douda
- Crop Research Institute, Drnovská 507, 161 06 Prague 6 Ruzyně, Czech Republic
| | - Miloslav Zouhar
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, 165 00 Prague 6 - Suchdol, Czech Republic
| | - Marie Maňasová
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, 165 00 Prague 6 - Suchdol, Czech Republic
| | - Matěj Božik
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, 165 00 Prague 6 - Suchdol, Czech Republic
| | - Pavel Klouček
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, 165 00 Prague 6 - Suchdol, Czech Republic
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25
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Production and characterization of functional flavored milk and flavored fermented milk using microencapsulated canthaxanthin. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108373] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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26
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Veiga RDSD, Aparecida Da Silva-Buzanello R, Corso MP, Canan C. Essential oils microencapsulated obtained by spray drying: a review. JOURNAL OF ESSENTIAL OIL RESEARCH 2019. [DOI: 10.1080/10412905.2019.1612788] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Ruth Dos Santos Da Veiga
- Post-Graduation Program of Food Technology, Federal University of Technology – Paraná (UTFPR), Medianeira, PR, Brazil
| | | | - Marinês Paula Corso
- Post-Graduation Program of Food Technology, Federal University of Technology – Paraná (UTFPR), Medianeira, PR, Brazil
| | - Cristiane Canan
- Post-Graduation Program of Food Technology, Federal University of Technology – Paraná (UTFPR), Medianeira, PR, Brazil
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27
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Ju J, Xie Y, Guo Y, Cheng Y, Qian H, Yao W. Application of starch microcapsules containing essential oil in food preservation. Crit Rev Food Sci Nutr 2018; 60:2825-2836. [DOI: 10.1080/10408398.2018.1503590] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Jian Ju
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
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28
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Arab M, Hosseini SM, Nayebzadeh K, Khorshidian N, Yousefi M, Razavi SH, Mortazavian AM. Microencapsulation of microbial canthaxanthin with alginate and high methoxyl pectin and evaluation the release properties in neutral and acidic condition. Int J Biol Macromol 2018; 121:691-698. [PMID: 30336238 DOI: 10.1016/j.ijbiomac.2018.10.114] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 09/19/2018] [Accepted: 10/14/2018] [Indexed: 01/31/2023]
Abstract
Canthaxanthin (CX) is an orange-red keto-carotenoid with high antioxidant activity. This functional pigment is sensitive to oxygen, light, pH and heat. In this study, CX was produced by the Dietzia natronolimnaea HS-1 and was encapsulated in Alginate (Alg) and Alg-high methoxyl pectin (HMP) through O/W/O multiple emulsion/external gelation method to developed resistant microparticles among acidic and neutral pHs. Results showed that initial CX concentration had a significant influence on total CX (TCX), surface CX (SCX), microencapsulation efficiency (EE) and particles size. The highest EE% for Alg (60.21 ± 0.18) and Alg-HMP (70.60 ± 0.68) were obtained with CX initial concentration of 11 and 18 μg/mg, respectively. Alg microparticles showed smaller size compare to Alg-HMP microcapsules. Presence of CX in microparticles and good antioxidant activity was confirmed by FT-IR spectroscopy and DPPH assay, respectively. CX in vitro release was 66% and 49% in acidic condition and 76% and 50% in neutral condition for Alg and Alg-HMP, respectively. Thus, Alg-HMP-CX18 microparticles were selected to be used in both neutral and acidic foods such as milk and fermented milks products as an antioxidant and a colorant agent.
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Affiliation(s)
- Masoumeh Arab
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Kooshan Nayebzadeh
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences, Semnan, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences, Semnan, Iran
| | - Seyed Hadi Razavi
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | - Amir Mohammad Mortazavian
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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29
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A modified Achira (Canna indica L.) starch as a wall material for the encapsulation of Hibiscus sabdariffa extract using spray drying. Food Res Int 2018; 119:547-553. [PMID: 30884688 DOI: 10.1016/j.foodres.2018.10.031] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 10/02/2018] [Accepted: 10/07/2018] [Indexed: 01/31/2023]
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30
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Castel V, Rubiolo AC, Carrara CR. Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition. Food Res Int 2018; 103:76-83. [DOI: 10.1016/j.foodres.2017.10.036] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2017] [Revised: 09/28/2017] [Accepted: 10/15/2017] [Indexed: 01/15/2023]
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31
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Recent advances in microencapsulation of natural sources of antimicrobial compounds used in food - A review. Food Res Int 2017; 102:575-587. [DOI: 10.1016/j.foodres.2017.09.054] [Citation(s) in RCA: 88] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 09/14/2017] [Accepted: 09/17/2017] [Indexed: 11/22/2022]
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Asensio CM, Paredes AJ, Martin MP, Allemandi DA, Nepote V, Grosso NR. Antioxidant Stability Study of Oregano Essential Oil Microcapsules Prepared by Spray-Drying. J Food Sci 2017; 82:2864-2872. [PMID: 29095492 DOI: 10.1111/1750-3841.13951] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 08/25/2017] [Accepted: 09/16/2017] [Indexed: 11/30/2022]
Abstract
Release kinetics of the volatile compounds of oregano EO microcapsules and the relation with the antioxidant activity were studied. Different wall material (WM) to core (C) ratios (1:1 and 2:1; WM:C), addition of colloidal silicon dioxide (CSD); and different storage conditions: 23 °C (room temperature; R) and 4 °C (fridge temperature; F) were evaluated for 90 d. Volatile compounds, total phenolic content (TPC), free radical scavenging activity (FRSA), and Trolox equivalent antioxidant capacity (TEAC) were measured. The formulas 2:1 (WM:C) (R and F) without CSD behaved differently from the rest, exhibited a higher antioxidant activity, and released less amount of volatile compounds after 90 d. These treatments grouped together in the cluster analysis, showing the highest TPC (81.54 mg gallic ac/g), FRSA (8.66%), and TEAC (12.35 μg Trolox/g). The addition of CSD facilitated the released of volatile compounds through storage time and promoted losses in the antioxidant activity. The temperature had a significant effect in most of the evaluated variables. However, this effect was more noticeable in F2 (1:1, CSD). PRACTICAL APPLICATION Oregano essential oil has antioxidant, antimicrobial, and sensory preserving properties. However, it is susceptible to volatilization and is degraded by external factors. Its addition into food matrices is restricted due to low solubility and hydrophobicity. The antioxidant activity of oregano EO is preserved after the process of microencapsulation by spray-drying that extends its stability during storage. Oregano EO microcapsules are an alternative of delivery which protects and extends the shelf life of this essential oil, overcomes stability related limitations and preserves its desirable characteristics allowing these kind of microcapsules to be later incorporated into food products. These microcapsules could be used as a natural additive/flavouring with antioxidant properties.
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Affiliation(s)
- Claudia M Asensio
- Química Biológica, Facultad de Ciencias Agropecuarias, Univ. Nacional de Córdoba (UNC), Inst. Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ing. Agr. Félix Aldo Marrone 746, CC 509, X5016GCA, Córdoba, Argentina
| | - Alejandro J Paredes
- Dept. de Farmacia, Facultad de Ciencias Químicas, UNC, Unidad de Investigación y Desarrollo en Tecnología Farmacéutica (UNITEFA), CONICET, Haya de la Torre y Medina Allende - Ciudad Univ. - X5000HUA, Córdoba, Argentina
| | - Maria P Martin
- Química Biológica, Facultad de Ciencias Agropecuarias, Univ. Nacional de Córdoba (UNC), Inst. Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ing. Agr. Félix Aldo Marrone 746, CC 509, X5016GCA, Córdoba, Argentina
| | - Daniel A Allemandi
- Dept. de Farmacia, Facultad de Ciencias Químicas, UNC, Unidad de Investigación y Desarrollo en Tecnología Farmacéutica (UNITEFA), CONICET, Haya de la Torre y Medina Allende - Ciudad Univ. - X5000HUA, Córdoba, Argentina
| | - Valeria Nepote
- Facultad de Ciencias Exactas, Físicas y Naturales, UNC, IMBIV, CONICET, Av.Velez Sarsfield 1611, Córdoba, Argentina
| | - Nelson R Grosso
- Química Biológica, Facultad de Ciencias Agropecuarias, Univ. Nacional de Córdoba (UNC), Inst. Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ing. Agr. Félix Aldo Marrone 746, CC 509, X5016GCA, Córdoba, Argentina
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Kotronia M, Kavetsou E, Loupassaki S, Kikionis S, Vouyiouka S, Detsi A. Encapsulation of Oregano (Origanum onites L.) Essential Oil in β-Cyclodextrin (β-CD): Synthesis and Characterization of the Inclusion Complexes. Bioengineering (Basel) 2017; 4:E74. [PMID: 28952553 PMCID: PMC5615320 DOI: 10.3390/bioengineering4030074] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 09/01/2017] [Accepted: 09/04/2017] [Indexed: 12/11/2022] Open
Abstract
The aim of the present work was to study the encapsulation of Origanum onites L. essential oil (oregano EO) in β-cyclodextrin (β-CD) inclusion complexes (ICs), using the co-precipitation method. The formed β-CD-oregano EO ICs were characterized by diverse methods, such as Dynamic Light Scattering (DLS), FT-IR spectroscopy, Differential Scanning Calorimetry (DSC), Thermogravimetric Analysis (TGA), Nuclear Magnetic Resonance (NMR) spectroscopy and Scanning Electron Microscopy (SEM). UV-Vis spectroscopy was used for the determination of the inclusion efficacy and the study of the encapsulated oregano EO release profile. The interactions between host (β-CD) and guest (oregano EO) in the formed ICs were proven by the FT-IR, DSC, TG and NMR analyses. The ICs, which derived from different batches, presented nanoscale size (531.8 ± 7.7 nm and 450.3 ± 11.5 nm, respectively), good size dispersion (0.308 ± 0.062 and 0.484 ± 0.029, respectively) and satisfactory stability in suspension (ζ-potential = -21.5 ± 1.2 mV and -30.7 ± 1.8 mV). Inclusion efficiency reached up to 26%, whereas the oregano EO release from the ICs followed a continuous delivery profile for up to 11 days, based on in vitro experiments. The formed ICs can find diverse applications, such as in the preparation of films for active packaging of food products, in personal care products for the improvement of their properties (e.g., antioxidant, antimicrobial, etc.), as well as in insect repellent products.
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Affiliation(s)
- Margarita Kotronia
- Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece.
- Department of Food Quality and Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (Centre International de Hautes Etudes Agronomiques Mediterraneennes), 73100 Chania, Crete, Greece.
| | - Eleni Kavetsou
- Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece.
| | - Sofia Loupassaki
- Department of Food Quality and Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (Centre International de Hautes Etudes Agronomiques Mediterraneennes), 73100 Chania, Crete, Greece.
| | - Stefanos Kikionis
- Department of Pharmacognosy and Chemistry of Natural Products, Faculty of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, Athens 15771, Greece.
| | - Stamatina Vouyiouka
- Laboratory of Polymer Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece.
| | - Anastasia Detsi
- Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece.
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Lourenço SC, Torres CAV, Nunes D, Duarte P, Freitas F, Reis MAM, Fortunato E, Moldão-Martins M, da Costa LB, Alves VD. Using a bacterial fucose-rich polysaccharide as encapsulation material of bioactive compounds. Int J Biol Macromol 2017; 104:1099-1106. [PMID: 28687391 DOI: 10.1016/j.ijbiomac.2017.07.023] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 06/06/2017] [Accepted: 07/03/2017] [Indexed: 12/11/2022]
Abstract
The potential of a bacterial exopolysaccharide named FucoPol, produced by the bacterium Enterobacter A47, as encapsulation matrix was explored. Spherical capsules with a smooth surface were produced by spray drying. The obtained microcapsules had average diameters ranging from 0.5 to 26.7μm and presented thin walls (thickness from 222 to 1094nm). The capsules were loaded with two bioactive compounds: gallic acid (GA) and oregano essential oil (OEO). Both bioactive materials were encapsulated in FucoPol particles, retaining their antioxidant activity after the drying process. Release studies showed that GA release in simulated gastric and intestinal fluids was faster than that of OEO, envisaging that the latter had established stronger interactions with the polymer matrix. These results suggest that FucoPol has a good potential for use as encapsulating material of bioactive compounds for application in several areas, including food, cosmetic or pharmaceutical products.
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Affiliation(s)
- Sofia C Lourenço
- LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal.
| | - Cristiana A V Torres
- UCIBIO-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal.
| | - Daniela Nunes
- CENIMAT/i3N, Departamento de Ciência dos Materiais, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa and CEMOP-UNINOVA, Campus de Caparica, 2829-516 Caparica, Portugal.
| | - Paulo Duarte
- CENIMAT/i3N, Departamento de Ciência dos Materiais, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa and CEMOP-UNINOVA, Campus de Caparica, 2829-516 Caparica, Portugal.
| | - Filomena Freitas
- UCIBIO-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal.
| | - Maria A M Reis
- UCIBIO-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal.
| | - Elvira Fortunato
- CENIMAT/i3N, Departamento de Ciência dos Materiais, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa and CEMOP-UNINOVA, Campus de Caparica, 2829-516 Caparica, Portugal.
| | - Margarida Moldão-Martins
- LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal.
| | - Luísa Beirão da Costa
- LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal.
| | - Vítor D Alves
- LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal.
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Effects of the Emulsion Composition on the Physical Properties and Oxidative Stability of Sacha Inchi (Plukenetia volubilis L.) Oil Microcapsules Produced by Spray Drying. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1906-3] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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36
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Flores FP, Kong F. In Vitro Release Kinetics of Microencapsulated Materials and the Effect of the Food Matrix. Annu Rev Food Sci Technol 2017; 8:237-259. [DOI: 10.1146/annurev-food-030216-025720] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Floirendo P. Flores
- Institute of Food Science and Technology, University of the Philippines Los Baños, Laguna, Philippines 4031
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, Georgia 30602
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37
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Zabot GL, Silva EK, Azevedo VM, Meireles MAA. Replacing modified starch by inulin as prebiotic encapsulant matrix of lipophilic bioactive compounds. Food Res Int 2016; 85:26-35. [DOI: 10.1016/j.foodres.2016.04.005] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2016] [Revised: 04/06/2016] [Accepted: 04/09/2016] [Indexed: 01/16/2023]
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38
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Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: Curcumin and caffeine as model compounds. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.016] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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39
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Mishra N, Rai VK, Yadav KS, Sinha P, Kanaujia A, Chanda D, Jakhmola A, Saikia D, Yadav NP. Encapsulation of Mentha Oil in Chitosan Polymer Matrix Alleviates Skin Irritation. AAPS PharmSciTech 2016; 17:482-92. [PMID: 26248538 DOI: 10.1208/s12249-015-0378-x] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2015] [Accepted: 07/22/2015] [Indexed: 11/30/2022] Open
Abstract
Mentha spicata L. var. viridis oil (MVO) is a potent antifungal agent, but its application in the topical treatment is limited due to its irritancy and volatility. It was aimed to develop more efficient, chitosan-incrusted MVO microspheres with reduced volatility and lesser irritancy and to dispense it in the form of ointment. Simple coacervation technique was employed to microencapsulate MVO in chitosan matrix. Morphological properties and polymer cross-linking were characterized by scanning electron microscopy and differential scanning calorimetry, respectively. Optimization was carried out on the basis of entrapment efficiency (EE) using response surface methodology. Well-designed microspheres having smooth surface and spherical shape were observed. EE (81.20%) of optimum batch (R21) was found at 1.62% w/v of cross-linker, 5.4:5 of MVO to chitosan ratio and at 1000 rpm. R21 showed 69.38 ± 1.29% in vitro MVO release in 12 h and 96.92% retention of MVO in microspheres even after 8 week. Ointments of PEG 4000 and PEG 400 comprising MVO (F1) and R21 (F2) were developed separately. F2 showed comparatively broader zone of growth inhibition (13.33 ± 1.76-18.67 ± 0.88 mm) and less irritancy (PII 0.5833, irritation barely perceptible) than that of F1. F2 was able to avoid the direct contact of mild irritant MVO with the skin and to reduce its rapid volatility. Controlled release of MVO helped in lengthening the duration of availability of MVO in agar media and hence improved its therapeutic efficacy. In conclusion, a stable and non-irritant formulation with improved therapeutic potential was developed.
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40
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Vishwakarma GS, Gautam N, Babu JN, Mittal S, Jaitak V. Polymeric Encapsulates of Essential Oils and Their Constituents: A Review of Preparation Techniques, Characterization, and Sustainable Release Mechanisms. POLYM REV 2016. [DOI: 10.1080/15583724.2015.1123725] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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41
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Bakry AM, Abbas S, Ali B, Majeed H, Abouelwafa MY, Mousa A, Liang L. Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications. Compr Rev Food Sci Food Saf 2015; 15:143-182. [DOI: 10.1111/1541-4337.12179] [Citation(s) in RCA: 423] [Impact Index Per Article: 47.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 09/15/2015] [Accepted: 09/17/2015] [Indexed: 12/12/2022]
Affiliation(s)
- Amr M. Bakry
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Dairy Science, Faculty of Agriculture; Suez Canal Univ; Ismailia 41522 Egypt
| | - Shabbar Abbas
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Biosciences; COMSATS Inst. of Information Technology; Park Road Islamabad 45550 Pakistan
| | - Barkat Ali
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
| | - Hamid Majeed
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
| | - Mohamed Y. Abouelwafa
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Dairy Science, Faculty of Agriculture; Suez Canal Univ; Ismailia 41522 Egypt
| | - Ahmed Mousa
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Dairy Science, Faculty of Environmental Agricultural Science; Suez Canal Univ; 45516 El Arish Egypt
| | - Li Liang
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
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42
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Bilenler T, Gokbulut I, Sislioglu K, Karabulut I. Antioxidant and antimicrobial properties of thyme essential oil encapsulated in zein particles. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3254] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Tugca Bilenler
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - Incilay Gokbulut
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - Kubra Sislioglu
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - Ihsan Karabulut
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
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Huq T, Vu KD, Riedl B, Bouchard J, Lacroix M. Synergistic effect of gamma (γ)-irradiation and microencapsulated antimicrobials against Listeria monocytogenes on ready-to-eat (RTE) meat. Food Microbiol 2015; 46:507-514. [DOI: 10.1016/j.fm.2014.09.013] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2014] [Revised: 09/08/2014] [Accepted: 09/12/2014] [Indexed: 10/24/2022]
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44
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Microencapsulation, chemical characterization, and antimicrobial activity of Mexican (Lippia graveolens H.B.K.) and European (Origanum vulgare L.) oregano essential oils. ScientificWorldJournal 2014; 2014:641814. [PMID: 25177730 PMCID: PMC4142163 DOI: 10.1155/2014/641814] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2014] [Revised: 07/01/2014] [Accepted: 07/10/2014] [Indexed: 11/24/2022] Open
Abstract
The effect of solvent polarity (methanol and pentane) on the chemical composition of hydrodistilled essential oils (EO's) of Lippia graveolens H.B.K. (MXO) and Origanum vulgare L. (EUO) was studied by GC-MS. Composition of modified starch microencapsulated EO's was conducted by headspace-solid-phase microextraction (HS-SPME). The antimicrobial activity of free and microencapsulated EO's was evaluated. They were tested against Salmonella sp., Brochothrix thermosphacta, Pseudomonas fragi, Lactobacillus plantarum, and Micrococcus luteus. Thymol and carvacrol were among the main components of EO's and their free and microencapsulated inhibitory activity was tested against M. luteus, showing an additive combined effect. Chemical composition of EO's varied according to the solvent used for GC analysis and to volatile fraction as evaluated by HS-SPME. Thymol (both solvents) was the main component in essential oil of MXO, while carvacrol was the main component of the volatile fraction. EUO showed α-pinene (methanol) and γ-terpinene (pentane) as major constituents, the latter being the main component of the volatile fraction. EO's showed good stability after 3 months storage at 4°C, where antimicrobial activity of microencapsulated EO's remained the same, while free EO's decreased 41% (MXO) and 67% (EUO) from initial activity. Microencapsulation retains most antimicrobial activity and improves stability of EO's from oregano.
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45
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Alginate/chitosan nanoparticles for encapsulation and controlled release of vitamin B2. Int J Biol Macromol 2014; 71:141-6. [PMID: 24863916 DOI: 10.1016/j.ijbiomac.2014.05.036] [Citation(s) in RCA: 123] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2014] [Revised: 05/08/2014] [Accepted: 05/14/2014] [Indexed: 11/21/2022]
Abstract
This work aims at evaluating encapsulation and controlled release of vitamin B2 from alginate/chitosan nanoparticles. Ionotropic polyelectrolyte pre-gelation was used as production method being chitosan and alginate used as main materials. Nanoparticles were characterized in terms of average size, polydispersity index (PDI), zeta potential and vitamin entrapment efficiency. The average size for alginate/chitosan nanoparticles was 119.5±49.9nm for samples without vitamin B2 and 104.0±67.2nm with the encapsulation of vitamin B2, presenting a PDI of 0.454±0.066 and 0.319±0.068, respectively. The nanoparticles showed encapsulation efficiency and loading capacity values of 55.9±5.6% and 2.2±0.6%, respectively. Release profiles were evaluated at different conditions showing that the polymeric relaxation was the most influent phenomenon in vitamin B2 release. In order to study their stability nanoparticles were stored at 4°C being particles sizes and PDI evaluated during 5 months showing the results that vitamin B2-loaded nanoparticles are more stable (in terms of size and PDI) than nanoparticles without vitamin B2.
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46
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Xiao Z, Liu W, Zhu G, Zhou R, Niu Y. Production and characterization of multinuclear microcapsules encapsulating lavender oil by complex coacervation. FLAVOUR FRAG J 2013. [DOI: 10.1002/ffj.3192] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Zuobing Xiao
- Shanghai Institute of Technology; No. 100 Haiquan Road Shanghai 201418 P.R. China
| | - Wanlong Liu
- Shanghai Institute of Technology; No. 100 Haiquan Road Shanghai 201418 P.R. China
| | - Guangyong Zhu
- Shanghai Institute of Technology; No. 100 Haiquan Road Shanghai 201418 P.R. China
| | | | - Yunwei Niu
- Shanghai Institute of Technology; No. 100 Haiquan Road Shanghai 201418 P.R. China
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47
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Beirão-da-Costa S, Duarte C, Bourbon AI, Pinheiro AC, Januário MIN, Vicente AA, Beirão-da-Costa ML, Delgadillo I. Inulin potential for encapsulation and controlled delivery of Oregano essential oil. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.03.009] [Citation(s) in RCA: 98] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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48
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Almeida AP, Rodríguez-Rojo S, Serra AT, Vila-Real H, Simplicio AL, Delgadilho I, Beirão da Costa S, Beirão da Costa L, Nogueira ID, Duarte CM. Microencapsulation of oregano essential oil in starch-based materials using supercritical fluid technology. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.07.009] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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49
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Freitas F, Alves V, Coelhoso I, Reis M. Production and Food Applications of Microbial Biopolymers. CONTEMPORARY FOOD ENGINEERING 2013. [DOI: 10.1201/b15426-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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50
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Villanueva-Carvajal A, Dominguez-Lopez A, Bernal-Martínez LR, Díaz-Bandera D. Hibiscus sabdariffaL. confesctionery gels,in vitrodigestion, antioxidant activity and phenolic compounds quantification: a nutraceutical application. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12262] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Adriana Villanueva-Carvajal
- Programa de Doctorado en Ciencias Agropecuarias y Recursos Naturales; Universidad Autónoma del Estado de México; Campus Universitario ‘El Cerrillo’, Km 15 Carr, Toluca-Ixtlahuaca, Entronque El Cerrillo, Apdo, Postal 435 Toluca 50200 Estado de México México
| | - Aurelio Dominguez-Lopez
- Facultad de Ciencias Agrícolas; Universidad Autónoma del Estado de México; Campus Universitario ‘El Cerrillo’, Km 15, Carr, Toluca-IxtlahuacaEntronque El Cerrillo, Apdo, Postal 435 Toluca 50200 Estado de México México
| | - Luz Raquel Bernal-Martínez
- Facultad de Ciencias Agrícolas; Universidad Autónoma del Estado de México; Campus Universitario ‘El Cerrillo’, Km 15, Carr, Toluca-IxtlahuacaEntronque El Cerrillo, Apdo, Postal 435 Toluca 50200 Estado de México México
| | - Daniel Díaz-Bandera
- Programa de Doctorado en Ciencias Agropecuarias y Recursos Naturales; Universidad Autónoma del Estado de México; Campus Universitario ‘El Cerrillo’, Km 15 Carr, Toluca-Ixtlahuaca, Entronque El Cerrillo, Apdo, Postal 435 Toluca 50200 Estado de México México
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