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Safarbalou A, Abbasi A. Oral administration of liposome-encapsulated thymol could alleviate the inflammatory parameters in serum and hippocampus in a rat model of Alzheimer's disease. Exp Gerontol 2024; 193:112473. [PMID: 38801839 DOI: 10.1016/j.exger.2024.112473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 05/19/2024] [Accepted: 05/24/2024] [Indexed: 05/29/2024]
Abstract
BACKGROUND Neuroinflammation is closely related to Alzheimer's Disease (AD) pathology, hence supplements with anti-inflammatory property could help attenuate the progression of AD. This study was conducted to evaluate the potential anti-inflammatory effects of liposome encapsulated thymol (LET), administered orally, in prevention of Alzheimer in a rat model by anti-inflammatory mechanisms. METHODS The rats were grouped into six groups (n = 10 animals per group), including Control healthy (Con), Alzheimer's disease (AD) model, AD model treated with free thymol in 40 and 80 mg/kg body weight (TH40 and TH80), AD model treated with LET in 40 and 80 mg/kg of body weight (LET40 and LET80). The behavioral response of step through latency (Passive Avoidance Test), concentrations of interleukin-1β (IL-1β), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α) and cyclooxygenase-2 (COX-2) and brain-derived neurotrophic factor (BDNF) were assessed in serum and hippocampus. RESULTS The results showed that significant increase in concentrations of IL-1β (P = 0.001), IL-6 (P = 0.001), TNF-α (P = 0.001) and COX-2 (P = 0.001) in AD group compared with healthy control rats. AD induction significantly reduced step through latency and revealed deficits in passive avoidance performance. The results also showed the treatment with free thymol especially in higher concentrations and also LTE could decrease serum concentrations of IL-1β (P < 0.05), IL-6 (P < 0.05), TNF-α (P < 0.05), and COX-2 (P < 0.05) and increase BDNF (P < 0.05) compared with control Alzheimer rats in hippocampus and serum. There were also significant correlations between serum and hippocampus concentrations of IL-1β (r2 = 0.369, P = 0.001), IL-6 (r2 = 0.386, P = 0.001), TNF-α (r2 = 0.412, P = 0.001), and COX-2 (r2 = 0.357, P = 0.001). It means a closed and positive relation between serum and hippocampus concentrations of IL-1β, IL-6, TNF-α, and COX-2. CONCLUSIONS LET demonstrates its ability to attenuate neuroinflammatory reaction in AD model through suppression of IL-1β, IL-6, and TNF-α and COX-2 indicators. Hence, it can ameliorate AD pathogenesis by declining inflammatory reaction.
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Affiliation(s)
- Asal Safarbalou
- Department of Biomedical Research, Institute for Intelligent Research, Tbilisi, Georgia
| | - Adeel Abbasi
- Department of Biomedical Research, Institute for Intelligent Research, Tbilisi, Georgia.
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2
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Prospecting the role of nanotechnology in extending the shelf-life of fresh produce and in developing advanced packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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3
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Sharma M, Mann B, Pothuraju R, Sharma R, Kumar R. Physico-chemical characterization of ultrasound assisted clove oil-loaded nanoemulsion: As enhanced antimicrobial potential. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2022; 34:e00720. [PMID: 35686016 PMCID: PMC9171427 DOI: 10.1016/j.btre.2022.e00720] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 02/27/2022] [Accepted: 03/12/2022] [Indexed: 11/30/2022]
Abstract
Clove oil has a high eugenol content, making it an effective antimicrobial essential oil; nevertheless, its low water solubility, high volatility, and organoleptic qualities limit its use in food systems. As a result, we created an antibacterial system using clove oil-in-water nanoemulsion. Clove oil nanoemulsions were produced using whey protein concentrate (0.1-1%) as an emulsifier by ultrasonication and various physico-chemical characteristics (stability, particle size, zeta-potential, and poly dispersity index) were investigated. Mean particle size, zeta potential and polydispersity index of the most stable nanoemulsion were 279.0 ± 8.43 nm, -34.5 ± 0.12 mV, and 0.179 ± 0.012, respectively. Most stable nanoemulsion was fairly stable at different processing parameters such as various pH (3.0 - 7.0), temperature ranges (63 - 121 °C), and ionic strengths (0.1 - 1.0 M NaCl). Finally, antimicrobial activities, such as minimum inhibitory concentration was found with 50 µL, whereas minimum bactericidal concentration was observed to be 90 µL after 8 h contact time, against E. coli and B. subtilis strains.
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Affiliation(s)
- Minaxi Sharma
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
| | - Bimlesh Mann
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
| | - Ramesh Pothuraju
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
| | - Rajan Sharma
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
| | - Rajesh Kumar
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
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Falsafi SR, Rostamabadi H, Samborska K, Mirarab S, Rashidinejhad A, Jafari SM. Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes. Pharmacol Res 2022; 178:106164. [PMID: 35272044 DOI: 10.1016/j.phrs.2022.106164] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/04/2022] [Accepted: 03/04/2022] [Indexed: 01/22/2023]
Abstract
As unique biopolymeric architectures, covalently and electrostatically protein-polysaccharide (PRO-POL) systems can be utilized for bioactive delivery by virtue of their featured structures and unique physicochemical attributes. PRO-POL systems (i. e, microscopic /nano-dimensional multipolymer particles, molecularly conjugated vehicles, hydrogels/nanogels/oleogels/emulgels, biofunctional films, multilayer emulsion-based delivery systems, particles for Pickering emulsions, and multilayer coated liposomal nanocarriers) possess a number of outstanding attributes, like biocompatibility, biodegradability, and bioavailability with low toxicity that qualify them as powerful agents for the delivery of different bioactive ingredients. To take benefits from these systems, an in-depth understanding of the chemical conjugates and physical complexes of the PRO-POL systems is crucial. In this review, we offer a comprehensive study concerning the unique properties of covalently/electrostatically PRO-POL systems and introduce emerging platforms to fabricate relevant nanocarriers for encapsulation of bioactive components along with a subsequent sustained/controlled release.
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Affiliation(s)
- Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
| | - Katarzyna Samborska
- Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Warsaw, Poland
| | - Saeed Mirarab
- Sari Agricultural Sciences and Natural Resources University, Khazar Abad Road, P.O. Box 578, Sari, Iran
| | - Ali Rashidinejhad
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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Ashaolu TJ. Nanoemulsions for health, food, and cosmetics: a review. ENVIRONMENTAL CHEMISTRY LETTERS 2021; 19:3381-3395. [PMID: 33746662 PMCID: PMC7956871 DOI: 10.1007/s10311-021-01216-9] [Citation(s) in RCA: 60] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Accepted: 03/03/2021] [Indexed: 05/03/2023]
Abstract
Nanoemulsions are gaining importance in healthcare and cosmetics sectors as a result of the unique properties of nanosized droplets, such as high surface area. Here we review nanotechnology and nanoemulsions with focus on emulsifiers and nanoemulsifiers, and applications for drugs and vaccines delivery, cancer therapy, inflammation treatment, cosmetics, perfumes, polymers, and food. We discuss nanoemulsion safety and properties, e.g., stability, emulsification, solubility, molecular number and arrangements, ionic strength, pH and temperature.
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Affiliation(s)
- Tolulope Joshua Ashaolu
- Institute of Research and Development, Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang, 550000 Vietnam
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6
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Wang A, Leible M, Lin J, Weiss J, Zhong Q. Caffeic Acid Phenethyl Ester Loaded in Skim Milk Microcapsules: Physicochemical Properties and Enhanced In Vitro Bioaccessibility and Bioactivity against Colon Cancer Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14978-14987. [PMID: 33140648 DOI: 10.1021/acs.jafc.0c05143] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Caffeic acid phenethyl ester (CAPE) has various biological activities but low water solubility and poor bioavailability. In this study, CAPE was encapsulated in skim milk powder (SMP) by spray drying warm aqueous ethanol solutions with different mass ratios of SMP and CAPE. The loading capacity and encapsulation efficiency were up to 10.1 and 41.7%, respectively. Differential scanning calorimetry and X-ray diffraction results confirmed the loss of crystallinity of CAPE after encapsulation. Fourier-transform infrared and fluorescence spectroscopy results indicated the hydrophobic binding between CAPE and caseins. Scanning electron microscopy and static light scattering results showed spherical capsules with an average diameter of around 26 μm. The CAPE loaded in SMP microcapsules showed significantly improved in vitro bioaccessibility and antiproliferation activity against human colon cancer cells compared to free CAPE. The simple, scalable, and low-cost approach in the present study may be significant for industrial encapsulation of CAPE and other lipophilic bioactive compounds.
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Affiliation(s)
- Anyi Wang
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Malte Leible
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
- Department of Food Science and Biotechnology, University of Hohenheim, Stuttgart 70174, Germany
| | - Jun Lin
- Department of Animal Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Jochen Weiss
- Department of Food Science and Biotechnology, University of Hohenheim, Stuttgart 70174, Germany
| | - Qixin Zhong
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
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7
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Agarwal S, Hoque M, Bandara N, Pal K, Sarkar P. Synthesis and characterization of tamarind kernel powder-based antimicrobial edible films loaded with geraniol. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100562] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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8
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Cassol L, Noreña CPZ. Microencapsulation and accelerated stability testing of bioactive compounds of Hibiscus sabdariffa. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00757-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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9
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Mohammed NK, Muhialdin BJ, Meor Hussin AS. Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream. Food Sci Nutr 2020; 8:2608-2618. [PMID: 32566178 PMCID: PMC7300053 DOI: 10.1002/fsn3.1500] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 01/27/2020] [Accepted: 01/29/2020] [Indexed: 11/08/2022] Open
Abstract
The aim of this study was to develop ice-cream product fortified with a Nigella sativa oil (NSO) nanoemulsion at four ratios (0% control, 3%, 5% and 10%). The NSO nanoemulsion stabilized by combinations of gum arabic, sodium caseinate, and Tween-20 at three ratios (5%, 10%, and 15%) of emulsifiers. The results showed that 10% nanoemulsion has the highest stability and zeta potential (-31.92), and lowest change of PDI (0.182). The 5% nanoemulsion showed the lowest particle size (175.83 µm). The result demonstrated that NSO nanoemulsion improved the ice-cream physical properties and consumer acceptability. Among the different samples, sensory evaluation revealed that ice-cream sample of 5% nanoemulsion received more acceptability from the panelist. This results demonstrated ice cream can be fortified with NSO nanoemulsion. This means it could be used as a functional ice cream with manifold NSO health benefits.
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Affiliation(s)
| | - Belal J. Muhialdin
- Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdangMalaysia
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdangMalaysia
- Halal Products Research InstituteUniversiti Putra MalaysiaSerdangMalaysia
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10
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Nooshkam M, Varidi M. Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105389] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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11
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Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review. Food Res Int 2020; 131:109003. [PMID: 32247496 DOI: 10.1016/j.foodres.2020.109003] [Citation(s) in RCA: 112] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 12/23/2019] [Accepted: 01/12/2020] [Indexed: 01/13/2023]
Abstract
Protein and peptides are usually sensitive to environmental stresses, such as pH changes, high temperature, ionic strength, and digestive enzymes amongst other, which limit their food and medicinal applications. Maillard reaction (also called Maillard conjugation or glycation) occurs naturally without the addition of chemical agents and has been vastly applied to boost protein/peptide/amino acid functionalities and biological properties. Protein/peptide-saccharide conjugates are currently used as emulsifiers, antioxidants, antimicrobials, gelling agents, and anti-browning compounds in food model systems and products. The conjugates also possess the excellent stabilizing ability as a potent delivery system to enhance the stability and bioaccessibility of many bioactive compounds. Carbonyl scavengers such as polyphenols are able to significantly inhibit the formation of advanced glycation end products without a significant effect on early Maillard reaction products (MRPs) and melanoidins, which are currently applied as functional ingredients. This review paper highlights the technological functionality and biological properties of glycoconjugates in food model systems and products. Recent applications of MRPs in medical sciences are also presented.
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12
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Jia C, Cao D, Ji S, Lin W, Zhang X, Muhoza B. Whey protein isolate conjugated with xylo-oligosaccharides via maillard reaction: Characterization, antioxidant capacity, and application for lycopene microencapsulation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108837] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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13
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Norkaew O, Thitisut P, Mahatheeranont S, Pawin B, Sookwong P, Yodpitak S, Lungkaphin A. Effect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsules. Food Chem 2019; 294:493-502. [DOI: 10.1016/j.foodchem.2019.05.086] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 05/03/2019] [Accepted: 05/10/2019] [Indexed: 12/11/2022]
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14
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Sobotta L, Lijewski S, Dlugaszewska J, Nowicka J, Mielcarek J, Goslinski T. Photodynamic inactivation of Enterococcus faecalis by conjugates of zinc(II) phthalocyanines with thymol and carvacrol loaded into lipid vesicles. Inorganica Chim Acta 2019. [DOI: 10.1016/j.ica.2019.02.031] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Wu Y, Luo Y, Zhou B, Mei L, Wang Q, Zhang B. Porous metal-organic framework (MOF) Carrier for incorporation of volatile antimicrobial essential oil. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.011] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Sheorain J, Mehra M, Thakur R, Grewal S, Kumari S. In vitro anti-inflammatory and antioxidant potential of thymol loaded bipolymeric (tragacanth gum/chitosan) nanocarrier. Int J Biol Macromol 2018; 125:1069-1074. [PMID: 30552929 DOI: 10.1016/j.ijbiomac.2018.12.095] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 11/26/2018] [Accepted: 12/09/2018] [Indexed: 10/27/2022]
Abstract
Thymol is a natural bioactive agent which possesses various medicinal properties like antimicrobial, antifungal, anti-inflammatory, anticancer etc. and has been widely used in traditional medicine and food industries. It is eco-friendly, cheap, nontoxic and has been granted generally recognized as safe (GRAS) notation by USFDA. Its use is somewhat muted due to drawbacks like lesser bioavailability, comparatively poor solubility and low susceptibility to oxidation. In the present work, nanoformulation of thymol was prepared by ionic complexation of tragacanth gum and chitosan. Chitosan of different concentrations was used to obtain desired particle size and encapsulation efficiency. It was noted that a ratio of 1:2 (tragacanth gum:chitosan) yielded a minimum particle size along with higher encapsulation efficiency. Morphology of these optimized nanoparticles was found to be spherical using TEM. These particles were found in the size range of 150-200 nm. Further comparative study of the prepared nanoformulation and thymol for antioxidant and anti-inflammatory efficacy was done using DPPH method and HRBC (Human red blood cell) stabilization method. The results suggested an increase in both anti-inflammatory and antioxidant activity of thymol nanoformulation. This study will open up new avenues for application in the field of food and pharmaceutical industries.
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Affiliation(s)
- Jyoti Sheorain
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana 125001, India
| | - Meenakshi Mehra
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana 125001, India
| | - Rajesh Thakur
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana 125001, India
| | - Sapna Grewal
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana 125001, India
| | - Santosh Kumari
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana 125001, India.
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PATHANIA RUHI, KHAN HUMA, KAUSHIK RAVINDER, KHAN MOHAMMEDAZHAR. Essential Oil Nanoemulsions and their Antimicrobial and Food Applications. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2018. [DOI: 10.12944/crnfsj.6.3.05] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The consumer awareness for secure insignificantly handled food has constrained the food dealers either to decrease the measure of chemically synthetic antimicrobial substances or to replace them with natural ones. Essential oils (EO) extracted from edible, therapeutic and herbal plants have been well recognized as natural antimicrobial additives. As characteristic then viable antimicrobials, EO have been progressively observed towards control of foodborne microbes and progression of nourishment wellbeing. It is ordinarily hard to achieve high antimicrobial vulnerability when mixing with EO in nourishment based items because of low dissolvability of water and interactive binding. Subsequently, the delivery system of nanoemulsion-based EO is emerging as aviable solution to control the growth of foodborne pathogens. Lipophilic compounds are distributed uniformly in the aqueous phase with the help of nanoemulsion technique. Therefore, the nanoemulsion formulation is generally comprised of mainly three constituents i.e. oil phase, aqueous and a surfactant. Nanoemulsions droplet average diameters should below 100 nm. According to previous studies, the clove, cinnamon and thyme oil nanoemulsions which were formulated with non ionic surfactants (Spans and Tweens) were having droplet size less than 100nm. The current review emphases on essential oil based nanoemulsions which are prepared with different ingredients which hence, enhance the antimicrobial action in food items.
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Affiliation(s)
- RUHI PATHANIA
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - HUMA KHAN
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - RAVINDER KAUSHIK
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - MOHAMMED AZHAR KHAN
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
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Maherani B, Khlifi MA, Salmieri S, Lacroix M. Design of biosystems to provide healthy and safe food. Part A: effect of emulsifier and preparation technique on physicochemical, antioxidant and antimicrobial properties. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3108-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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19
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Sonu KS, Mann B, Sharma R, Kumar R, Singh R. Physico-chemical and antimicrobial properties of d-limonene oil nanoemulsion stabilized by whey protein-maltodextrin conjugates. Journal of Food Science and Technology 2018; 55:2749-2757. [PMID: 30042591 DOI: 10.1007/s13197-018-3198-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/18/2018] [Accepted: 05/09/2018] [Indexed: 11/28/2022]
Abstract
In the present investigation d-limonene oil (4-isopropenyl-1-methylcyclohexene) was encapsulated by ultra-sonication method using whey protein (WP)-maltodextrin (MD) conjugates as coating material and their characterization was done with respect to physico-chemical and antimicrobial properties. Antimicrobial activity of limonene oil (LO) nanoemulsion and bulk LO dissolved in dimethyl sulphoxide (DMSO) were assessed by agar well diffusion method. Stable formulation of d-limonene oil nanoemulsion [5.0% LO + 9.0% WP-MD (1:2 w/w) conjugate] had shown mean particle size, zeta potential and poly dispersity index of 116.60 ± 5.30 nm, - 19.64 ± 0.23 mV and 0.205 ± 0.02 respectively. LO nanoemulsion were stable to different food processing conditions like heat treatments, ionic strength (0.1-1.0 M) and pH (3.0-7.0). LO nanoemulsion was stable for 15 days at 25 °C and it had shown particle size of 332.20 ± 5.40 nm at 15th day. It was observed that minimum inhibitory concentration (MIC) of both LO nanoemulsion and bulk LO dissolved in DMSO were at 12.50 µl/ml against Bacillus cereus (ATCC 14459), Escherichia coli (ATCC 25922), Enterococcus faecalis (NCDC 115) and Salmonella typhi (NCDC 6017). Since d-limonene has been considered to be a safer alternative compared to synthetic antimicrobial food additives, the present investigation will be helpful in developing a more effective antimicrobial system for the production and preservation of foods.
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Affiliation(s)
- K S Sonu
- Dairy Chemistry Division, NDRI, Karnal, Haryana 132001 India
| | - Bimlesh Mann
- Dairy Chemistry Division, NDRI, Karnal, Haryana 132001 India
| | - Rajan Sharma
- Dairy Chemistry Division, NDRI, Karnal, Haryana 132001 India
| | - Rajesh Kumar
- Dairy Chemistry Division, NDRI, Karnal, Haryana 132001 India
| | - Richa Singh
- Dairy Chemistry Division, NDRI, Karnal, Haryana 132001 India
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Ultrasonication-assisted formation and characterization of geraniol and carvacrol-loaded emulsions for enhanced antimicrobial activity against food-borne pathogens. CHEMICAL PAPERS 2018. [DOI: 10.1007/s11696-018-0501-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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21
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Glycation of whey proteins: Technological and nutritional implications. Int J Biol Macromol 2018; 112:83-92. [PMID: 29366894 DOI: 10.1016/j.ijbiomac.2018.01.114] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2017] [Revised: 01/15/2018] [Accepted: 01/17/2018] [Indexed: 01/02/2023]
Abstract
Whey proteins are globular proteins that have received much attention due to their high nutritional value and characteristic functional properties. In addition to being part of the protein system in milk, they constitute the main proteins in whey and whey protein products. Interaction of whey proteins with reducing sugars and carbohydrates via Maillard reaction have been extensively studied in milk and in model systems. Glycation of individual whey proteins results in variable increases in their solubility, thermal stability, antioxidant activity, and emulsion and foam stabilization. Limited glycation of whey protein products particularly whey protein isolates (WPI) using polysaccharides has been studied with the aim to produce conjugates with modified functional properties and acceptable sensory properties. An overview is presented here on the effect of glycation on individual whey proteins and whey protein products and the potential uses of the glycated whey proteins.
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22
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Casein-maltodextrin conjugate as an emulsifier for fabrication of structured calcium carbonate particles as dispersible fat globule mimetics. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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23
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Square wave voltammetry with multivariate calibration tools for determination of eugenol, carvacrol and thymol in honey. Talanta 2016; 158:306-314. [DOI: 10.1016/j.talanta.2016.05.071] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Revised: 05/25/2016] [Accepted: 05/26/2016] [Indexed: 11/16/2022]
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Sarkar P, Bhunia AK, Yao Y. Impact of starch-based emulsions on the antibacterial efficacies of nisin and thymol in cantaloupe juice. Food Chem 2016; 217:155-162. [PMID: 27664621 DOI: 10.1016/j.foodchem.2016.08.071] [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: 02/23/2016] [Revised: 08/20/2016] [Accepted: 08/22/2016] [Indexed: 10/21/2022]
Abstract
The use of antimicrobial compounds to prevent foodborne pathogens from contaminating fresh-cut produce has received broad attentions; however, the applications of these compounds are hindered by their rapid depletion in foods. To prolong their efficacies, the use of delivery systems is essential. In this study, oil-in-water emulsions formed using starch octenyl succinate (starch-OS) were used to stabilize nisin and thymol in cantaloupe juice-containing fluid. Listeria monocytogenes V7 and Salmonella enterica serovar Typhimurium were used as model pathogens to evaluate the antimicrobial activities of nisin and thymol formulations in cantaloupe juice. The results showed that the emulsions had much greater capability to retain nisin and thymol over the storage and displayed much greater effect to inhibit Listeria and Salmonella than non-emulsion, aqueous formulations. Starch-OS based emulsions not only retained nisin and thymol activities separately, but also exhibited their cooperative antibacterial effects.
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Affiliation(s)
- Preetam Sarkar
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, United States
| | - Arun K Bhunia
- Molecular Food Microbiology Laboratory, Department of Food Science, Purdue University, West Lafayette, IN 47907, United States
| | - Yuan Yao
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, United States.
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25
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Donsì F, Ferrari G. Essential oil nanoemulsions as antimicrobial agents in food. J Biotechnol 2016; 233:106-20. [PMID: 27416793 DOI: 10.1016/j.jbiotec.2016.07.005] [Citation(s) in RCA: 316] [Impact Index Per Article: 39.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2016] [Revised: 07/07/2016] [Accepted: 07/08/2016] [Indexed: 02/07/2023]
Abstract
The crescent interest in the use of essential oils (EOs) as natural antimicrobials and preservatives in the food industry has been driven in the last years by the growing consumers' demand for natural products with improved microbial safety, and fresh-like organoleptic properties. Nanoemulsions efficiently contribute to support the use of EOs in foods by increasing their dispersibility in the food areas where microorganisms grow and proliferate, by reducing the impact on the quality attributes of the product, as well as by enhancing their antimicrobial activity. Understanding how nanoemulsions intervene on the mass transfer of EOs to the cell membrane and on the mechanism of antimicrobial action will support the engineering of more effective delivery systems and foster the application of EOs in real food systems. This review focuses on the enabling contribution of nanoemulsions to the use of EOs as natural preservative agents in food, (a) specifically addressing the formulation and fabrication of stable EO nanoemulsions, (b) critically analyzing the reported antimicrobial activity data, both in vitro and in product, to infer the impact of the delivery system on the mechanisms of action of EOs, as well as (c) discussing the regulatory issues associated with their use in food systems.
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Affiliation(s)
- Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano (SA) 84084, Italy.
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Fisciano (SA) 84084, Italy; ProdAl Scarl, University of Salerno, Fisciano (SA) 84084, Italy
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26
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Silalai N, Sirilert T, Roos YH, Potes N, Devahastin S. Role of solids composition on α-relaxation behavior, molecular structure and stability of spray-dried xanthones encapsulation systems around glass transition. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.11.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Mohammadi A, Jafari SM, Assadpour E, Faridi Esfanjani A. Nano-encapsulation of olive leaf phenolic compounds through WPC–pectin complexes and evaluating their release rate. Int J Biol Macromol 2016; 82:816-22. [DOI: 10.1016/j.ijbiomac.2015.10.025] [Citation(s) in RCA: 108] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 09/10/2015] [Accepted: 10/08/2015] [Indexed: 10/22/2022]
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28
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Abd El-Salam MH, El-Shibiny S. Natural biopolymers as nanocarriers for bioactive ingredients used in food industries. ENCAPSULATIONS 2016:793-829. [DOI: 10.1016/b978-0-12-804307-3.00019-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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29
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Zhang X, Haque ZZ. Generation and stabilization of whey-based monodisperse nanoemulsions using ultra-high-pressure homogenization and small amphipathic co-emulsifier combinations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10070-10077. [PMID: 26485502 DOI: 10.1021/acs.jafc.5b03889] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Ultra-high-pressure homogenization (UHPH) was used to generate monodisperse stable peanut oil nanoemulsions within a desired nanosize range (<100 nm) (DNR) stabilized using combinations of whey protein concentrate (WPC), sodium dodecyl sulfate, Triton X-100 (X100), and zwitterionic sulfobetaine-based surfactants differing in hydrophobicity. For WPC [2.0% (w/v)], the dispersed-phase fractions (φ) of 0.05 and 210 MPa significantly reduced the mean globule size (dvs) but the grouped frequency distribution was bimodal and larger than that of DNR. Addition of co-emulsifier sulfobetaine 3-10 (SB3-10) [7.5% (w/w) WPC] gave particles within DNR (dvs of 73 nm) though still in a bimodal distribution. Circular dichroism prior to UHPH showed little disruption of the secondary structure of proteins in WPC by SB3-10, whereas X100 obliterated it. A WPC/SB3-10 mixture retained some periodic structure even when mixed with X100 [10% (w/w) WPC] and remarkably gave a narrow monomodal distribution within DNR with the highest stability reflected by a lack of creaming after storage for 30 days (22 °C).
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Affiliation(s)
- Xue Zhang
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University , Mississippi State, Mississippi 39762, United States
| | - Zahur Z Haque
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University , Mississippi State, Mississippi 39762, United States
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30
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31
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Majeed H, Bian YY, Ali B, Jamil A, Majeed U, Khan QF, Iqbal KJ, Shoemaker CF, Fang Z. Essential oil encapsulations: uses, procedures, and trends. RSC Adv 2015. [DOI: 10.1039/c5ra06556a] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Recently there has been an increased interest towards the biological activities of essential oils (EOs).
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Affiliation(s)
- Hamid Majeed
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Yuan-Yuan Bian
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Barkat Ali
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Anjum Jamil
- Department of Veterinary Sciences
- University of Agriculture Faisalabad
- Pakistan
| | - Usman Majeed
- Department of Veterinary Sciences
- University of Agriculture Faisalabad
- Pakistan
| | - Qaiser Farid Khan
- Microbial Electro-chemistry Research Group
- Swette Centre for Environmental Biotechnology Biodesign Institute Arizona State University
- Tempe
- USA
| | | | | | - Zhong Fang
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
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32
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Duongthingoc D, George P, Gorczyca E, Kasapis S. Studies on the viability of Saccharomyces boulardii within microcapsules in relation to the thermomechanical properties of whey protein. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.07.024] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Chen H, Davidson PM, Zhong Q. Antimicrobial properties of nisin after glycation with lactose, maltodextrin and dextran and the thyme oil emulsions prepared thereof. Int J Food Microbiol 2014; 191:75-81. [PMID: 25240139 DOI: 10.1016/j.ijfoodmicro.2014.09.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2014] [Revised: 08/27/2014] [Accepted: 09/06/2014] [Indexed: 11/17/2022]
Abstract
To clarify the reported conflicting antimicrobial activities of nisin after glycation, nisin was glycated with lactose, maltodextrin, and dextran at 70 °C and 50% relative humidity for 1-24 h. Nisin before and after glycation was studied for the first time to prepare thyme oil emulsions. The activity of glycated nisin and the thyme oil emulsions was tested in both tryptic soy broth (TSB) and 2% reduced fat milk. Results showed that nisin glycated with a smaller saccharide for a longer duration had a higher degree of glycation and the reduced number of positive charges lowered its antibacterial activity. The emulsified thyme oil had an additive effect with either glycated or native nisin against Listeria monocytogenes Scott A and Bacillus subtilis in TSB and 2% reduced fat milk. However, emulsions were less effective against L. monocytogenes Scott A in milk than same units of native nisin and same concentration of free thyme oil, likely due to the reduced availability of thymol and carvacrol, the main components of thyme oil. These results showed that glycation of nisin cannot broaden its antimicrobial activity and nisin is not a good compound to prepare emulsions of essential oils.
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Affiliation(s)
- Huaiqiong Chen
- Department of Food Science and Technology, University of Tennessee, Knoxville, United States
| | - P Michael Davidson
- Department of Food Science and Technology, University of Tennessee, Knoxville, United States
| | - Qixin Zhong
- Department of Food Science and Technology, University of Tennessee, Knoxville, United States.
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34
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Wu JE, Lin J, Zhong Q. Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.12.029] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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Cortés-Rojas DF, Souza CR, Oliveira WP. Encapsulation of eugenol rich clove extract in solid lipid carriers. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.11.027] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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36
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Adjonu R, Doran G, Torley P, Agboola S. Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.08.034] [Citation(s) in RCA: 75] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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37
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Zhang Y, Niu Y, Luo Y, Ge M, Yang T, Yu L(L, Wang Q. Fabrication, characterization and antimicrobial activities of thymol-loaded zein nanoparticles stabilized by sodium caseinate–chitosan hydrochloride double layers. Food Chem 2014; 142:269-75. [DOI: 10.1016/j.foodchem.2013.07.058] [Citation(s) in RCA: 169] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2013] [Revised: 05/13/2013] [Accepted: 07/11/2013] [Indexed: 10/26/2022]
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38
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Xue J, Davidson PM, Zhong Q. Thymol nanoemulsified by whey protein-maltodextrin conjugates: the enhanced emulsifying capacity and antilisterial properties in milk by propylene glycol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:12720-6. [PMID: 24328082 DOI: 10.1021/jf4043437] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
The objective of this research was to enhance the capability of whey protein isolate-maltodextrin conjugates in nanoemulsifying thymol using propylene glycol to improve antilisterial properties in milk. Thymol was predissolved in PG and emulsified in 7% conjugate solution. Transparent dispersions with mean diameters of <30 nm were observed up to 1.5%w/v thymol. In skim and 2% reduced fat milk, Listeria monocytogenes Scott A was reduced from ∼5 log CFU/mL to below the detection limit in 6 h by 0.1% w/v and 0.45% w/v nanoemulsified thymol, respectively, contrasting with gradual reductions to 1.15 and 2.26 log CFU/mL after 48 h by same levels of free thymol. In full fat milk, L. monocytogenes was gradually reduced to be undetectable after 48 h by 0.6% w/v nanoemulsified thymol, contrasting with the insignificant reduction by free thymol. The improved antilisterial activities of nanoemulsified thymol resulted from the increased solubility in milk and synergistic activity with propylene glycol.
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Affiliation(s)
- Jia Xue
- Department of Food Science and Technology, University of Tennessee , 2510 River Drive, Knoxville, Tennessee 37996, United States
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39
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Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.02.009] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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40
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Shah B, Davidson PM, Zhong Q. Antimicrobial activity of nanodispersed thymol in tryptic soy broth. J Food Prot 2013; 76:440-7. [PMID: 23462081 DOI: 10.4315/0362-028x.jfp-12-354] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Food safety is a continuing challenge for the food industry due to sporadic illness outbreaks caused by foodborne pathogens. Plant essential oils have been studied extensively as natural antimicrobials to control foodborne pathogens. However, their hydrophobic nature makes application in foods difficult because of their low water solubility, adverse impact on sensory quality, and binding with food components, which can interfere with antimicrobial efficacy. The objective of this study was to characterize antimicrobial activities of transparent nanodispersions of thymol encapsulated in whey protein isolate-maltodextrin conjugates, with comparison to free thymol. Tests were conducted for Escherichia coli O157:H7 strains ATCC 43889 and 43894, Salmonella Typhimurium strain 2576, Listeria monocytogenes strains Scott A and 101, and Staphylococcus aureus strains 27708 and SA113 in tryptic soy broth at various pHs and temperatures. Results indicate that the MIC for nanodispersed and free thymol against all strains of both gram-negative and gram-positive pathogens tested was 500 ppm at pH 6.8 and at the optimal growth temperature, with the exception of E. coli O157:H7 and L. monocytogenes strain Scott A, which were inhibited by 300 ppm of free thymol. Nanodispersed thymol was further tested at 500 ppm for inhibition of E. coli O157:H7 and L. monocytogenes at 35, 32, 25, and 4°C in tryptic soy broth adjusted to pH 5.5 and 3.5. At pH 5.5, L. monocytogenes was completely inhibited after 3 h, and E. coli O157:H7 showed a reduction of 1.0 to 3.0 log CFU/ml after 48 h. At pH 3.5, L. monocytogenes controls did not grow, but E. coli O157:H7 survived. At both pH 5.5 and 3.5, no significant effect of temperature on antimicrobial activity was observed at 500 mg/ml nanodispersed thymol. The present study demonstrated that transparent nanodispersions of thymol have promising antimicrobial activity against a broad spectrum of foodborne pathogens.
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Affiliation(s)
- Bhavini Shah
- Department of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA
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41
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Shah B, Davidson PM, Zhong Q. Nanocapsular dispersion of thymol for enhanced dispersibility and increased antimicrobial effectiveness against Escherichia coli O157:H7 and Listeria monocytogenes in model food systems. Appl Environ Microbiol 2012; 78:8448-53. [PMID: 23023745 PMCID: PMC3497362 DOI: 10.1128/aem.02225-12] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2012] [Accepted: 09/21/2012] [Indexed: 11/20/2022] Open
Abstract
Essential oils are marginally soluble in water, making it challenging to evenly disperse them in foods and resulting in an increased tendency to bind with food lipids and proteins, resulting in lowered antimicrobial efficacy. In the current study, free and nano-dispersed (ND) thymol were compared in terms of their antimicrobial efficacies against Escherichia coli O157:H7 ATCC 43889 and 43894 and Listeria monocytogenes strains Scott A and 101 in apple cider and 2% reduced-fat milk. Apple cider was adjusted to pHs 5.5 and 3.5, and antimicrobial tests were performed at 0.3-, 0.5-, 0.75-, and 1.0-g/liter thymol concentrations at 35, 32, 25, and 4°C. Overall, 0.5 and 1.0 g/liter thymol in nano-dispersion and along with free thymol were inhibitory and bactericidal, respectively, against bacterial strains under all treatment conditions. At pH 5.5, 0.5 g/liter ND thymol was bacteriostatic against L. monocytogenes and E. coli for up to 48 h. At pH 3.5, L. monocytogenes controls did not survive beyond 12 h but E. coli survived and was inhibited by 0.5 g/liter ND thymol after 12 and 48 h in apple cider. E. coli strains were significantly sensitive to 4°C and pH 3.5 (P < 0.05). When bacteria were tested in 2% reduced-fat milk at 35 or 32°C, ND and free thymol demonstrated inhibition at 4.5 g/liter. Thus, the current technology seems to be promising and novel, enabling thymol-containing nano-dispersions that are not only transparent but also effective against pathogens in food applications, especially in clear beverages.
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Affiliation(s)
- Bhavini Shah
- Department of Food Science and Technology, University of Tennessee, Knoxville, Tennessee, USA
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