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Wang Y, Teng H, Bai S, Li C, Wang Y, Ma L, Zhang Y, Chen L. Pickering emulsion of camellia oil stabilized by Octenyl succinic acid starch: Interaction, lipid oxidation and digestibility. Int J Biol Macromol 2024; 279:135108. [PMID: 39244123 DOI: 10.1016/j.ijbiomac.2024.135108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 08/16/2024] [Accepted: 08/25/2024] [Indexed: 09/09/2024]
Abstract
The application of camellia oil is limited by its susceptibility to oxidation and insolubility in water, particularly under high humidity and temperature conditions. In order to effectively reduce the oxidation rate of camellia oil, prolong the shelf life in order to improve the stability in storage under different conditions, this study encapsulates camellia oil in Pickering emulsions stabilized by Octenyl succinic acid (OSA) starch, achieving a 100-fold reduction in release rate and enhanced lipid oxidation stability. The smooth surface and complete particles of the emulsion were observed and no new chemical bonds were formed. The minimum particle sizes were 1.72 μm and 2.73 μm, when the Pickering emulsion was set at pH 6 and 0.1 M NaCl. In the digestion process, the microstructures observed that Pickering emulsion possessed super stability against oral and gastric digestions, prolonged the release time and improved the bioavailability compared with camellia oil, and the digestibility of the emulsion was 56.16 % within 120 min. All these results indicate that OSA-starch stabilized camellia oil can effectively increase solubility, improve stability and expand the application range.
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Affiliation(s)
- Yitong Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shuxian Bai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chen Li
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Ye Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Linyin Ma
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China.
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
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Chen K, Jiang J, Tian R, Kuang Y, Wu K, Xiao M, Liu Y, Qian H, Jiang F. Properties of konjac glucomannan/curdlan-based emulsion films incorporating camellia oil and the preservation effect as coatings on 'Kyoho' grapes. Int J Biol Macromol 2024; 258:128836. [PMID: 38104683 DOI: 10.1016/j.ijbiomac.2023.128836] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 12/10/2023] [Accepted: 12/14/2023] [Indexed: 12/19/2023]
Abstract
The strategy of emulsion coating was used for grape preservation. Camellia oil (CO) was incorporated with KGM/curdlan (KC) to fabricate KC-CO emulsion systems. KC-CO emulsions were analyzed by droplet size distribution and confocal laser scanning microscopy (CLSM), and KC-CO films were investigated by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), mechanical properties, dissolution, gas permeability, water contact angle (WCA). KC-CO coating was used for preservation of 'Kyoho' grapes. The results indicated that the addition of CO had a positive effect on KC system. CO could form a uniform emulsion with KC, and the droplets were evenly dispersed in the KC matrix. KC-CO films displayed a continuous microstructure, and elongation at break (EAB) was improved, while tensile strength decreased. The dissolution, water vapor permeability (WVP), and WCA were significantly enhanced, while the permeability of oxygen and carbon dioxide exhibited no advantage compared with KC film. KC-CO-10 possessed optimal properties and was selected as an emulsion coating for preservation. The results suggested that KC-CO-10 significantly maintained the appearance, total solid and acid content of 'Kyoho' grapes, and delayed the weight loss and firmness decrease. This study contributed to the understanding of polysaccharide-lipid emulsion system and the applications.
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Affiliation(s)
- Kai Chen
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, PR China; National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology, Wuhan 430068, PR China
| | - Jun Jiang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Runmiao Tian
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Ying Kuang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Kao Wu
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Man Xiao
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Yi Liu
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Hong Qian
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Fatang Jiang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK.
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Jian R, Lin Y, Li Y, Wu W, Ren X, Liang Z, Kong L, Cai J, Lao C, Wu M, Chen W, Chen J, Hong WD, Sheng Z. Larvicidal Activity of Two Rutaceae Plant Essential Oils and Their Constituents Against Aedes albopictus (Diptera: Culicidae) in Multiple Formulations. JOURNAL OF MEDICAL ENTOMOLOGY 2022; 59:1669-1677. [PMID: 35786778 DOI: 10.1093/jme/tjac083] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Indexed: 06/15/2023]
Abstract
Aedes albopictus (Skuse) is a vector of several arboviruses, such as dengue, chikungunya, West Nile, and Zika viruses. At present, the use of synthetic insecticides is the main vector control strategy. However, the widespread and long-term use of insecticides has aroused several problems, including insecticide resistance, environmental pollution, and non-target species effects, thereby encouraging researchers to search for new alternatives derived from natural products. In recent decades, essential oils (EOs) as natural alternatives to control mosquitoes have received increasing attention. In the initial larvicidal activity screen, two Rutaceae plants (Citrus aurantium and Citrus paradisi) EOs were selected and evaluated for killing Ae. albopictus larvae. The LC50 values of C. aurantium and C. paradisi EOs against Ae. albopictus were 91.7 and 100.9 ppm, respectively. The main components of C. aurantium EO include diethyl o-phthalate (37.32%), limonene (10.04%), and methyl dihydrojasmonate (6.48%). The main components of C. paradisi EO include limonene (60.51%), diethyl o-phthalate (11.75%), linalool (7.90%), and styralyl acetate (6.28%). Among these main components of the two EOs, limonene showed potent larvicidal activity, with the LC50 value of 39.7 ppm. The nanoemulsions of limonene were prepared and characterized. The duration of larvicidal activity was greater in the limonene nanoemulsions than when limonene was applied in solvent. This study demonstrates that EOs of plants in family Rutaceae are a potential resource to develop new larvicides, and nanoemulsification is an effective method for improving the physicochemical properties and efficacy of natural products as larvicides.
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Affiliation(s)
- Rongchao Jian
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, P.R. China
| | - Yuan Lin
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, P.R. China
| | - Yuling Li
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, P.R. China
| | - Weifeng Wu
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, P.R. China
| | - Xiaofei Ren
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, P.R. China
| | - Zhanyuan Liang
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, P.R. China
| | - Lingjia Kong
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, P.R. China
| | - Jinglin Cai
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, P.R. China
| | - Canyao Lao
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, P.R. China
| | - Min Wu
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, P.R. China
| | - Wenhua Chen
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, P.R. China
| | - Jing Chen
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, P.R. China
- International Healthcare Innovation Institute (Jiangmen), Jiangmen 529020, P.R. China
| | - Weiqian David Hong
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, P.R. China
- Department of Chemistry, University of Liverpool, Liverpool L69 7ZD, UK
- Vector Biology, Liverpool School of Tropical Medicine, Liverpool L3 5QA, UK
| | - Zhaojun Sheng
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, P.R. China
- International Healthcare Innovation Institute (Jiangmen), Jiangmen 529020, P.R. China
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Qin X, Yu J, Wang Q, Zhang H, Chen H, Hu Z, Lv Q, Liu G. Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112515] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Zong X, Zhang X, Bi K, Zhou Y, Zhang M, Qi J, Xu X, Mei L, Xiong G, Fu M. Novel emulsion film based on gelatin/polydextrose/camellia oil incorporated with Lactobacillus pentosus: Physical, structural, and antibacterial properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107063] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Comprehensive review on potential applications of microfluidization in food processing. Food Sci Biotechnol 2021; 31:17-36. [DOI: 10.1007/s10068-021-01010-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 10/30/2021] [Accepted: 11/04/2021] [Indexed: 01/28/2023] Open
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Xue F, Li X, Qin L, Liu X, Li C, Adhikari B. Anti-aging properties of phytoconstituents and phyto-nanoemulsions and their application in managing aging-related diseases. Adv Drug Deliv Rev 2021; 176:113886. [PMID: 34314783 DOI: 10.1016/j.addr.2021.113886] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/13/2021] [Accepted: 07/18/2021] [Indexed: 12/22/2022]
Abstract
Aging is spontaneous and inevitable process in all living beings. It is a complex natural phenomenon that manifests as a gradual decline of physiological functions and homeostasis. Aging inevitably leads to age-associated injuries, diseases, and eventually death. The research on aging-associated diseases aimed at delaying, preventing or even reversing the aging process are of great significance for healthy aging and also for scientific progress. Numerous plant-derived compounds have anti-aging effects, but their therapeutic potential is limited due to their short shelf-life and low bioavailability. As the novel delivery system, nanoemulsion can effectively improve this defect. Nanoemulsions enhance the delivery of drugs to the target site, maintain the plasma concentration for a longer period, and minimize adverse reaction and side effects. This review describes the importance of nanoemulsions for the delivery of phyto-derived compounds and highlights the importance of nanoemulsions in the treatment of aging-related diseases. It also covers the methods of preparation, fate and safety of nanoemulsions, which will provide valuable information for the development of new strategies in treatment of aging-related diseases.
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