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Khalid S, Chaudhary K, Amin S, Raana S, Zahid M, Naeem M, Mousavi Khaneghah A, Aadil RM. Recent advances in the implementation of ultrasound technology for the extraction of essential oils from terrestrial plant materials: A comprehensive review. ULTRASONICS SONOCHEMISTRY 2024; 107:106914. [PMID: 38788353 PMCID: PMC11144801 DOI: 10.1016/j.ultsonch.2024.106914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Revised: 04/30/2024] [Accepted: 05/15/2024] [Indexed: 05/26/2024]
Abstract
Ultrasound-assisted extraction (UAE) is an innovative process for recovering valuable substances and compounds from plants and various biomaterials. This technology holds promise for resource recovery while maintaining the quality of the extracted products. The review comprehensively discusses UAE's mechanism, applications, advantages, and limitations, focusing on extracting essential oils (EOs) from diverse terrestrial plant materials. These oils exhibit preservation, flavor enhancement, antimicrobial action, antioxidant effects, and anti-inflammatory benefits due to the diverse range of specific compounds in their composition. Conventional extraction techniques have been traditionally employed, and their limitations have prompted the introduction of novel extraction methods. Therefore, the review emphasizes that the use of UAE, alone or in combination with other cutting-edge technologies, can enhance the extraction of EOs. By promoting resource recovery, reduced energy consumption, and minimal solvent use, UAE paves the way for a more sustainable approach to harnessing the valuable properties of EOs. With its diverse applications in food, pharmaceuticals, and other industries, further research into UAE and its synergies with other cutting-edge technologies is required to unlock its full potential in sustainable resource recovery and product quality preservation.
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Affiliation(s)
- Samran Khalid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Kashmala Chaudhary
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Sara Amin
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Sumbal Raana
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Muqaddas Zahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Muhammad Naeem
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Amin Mousavi Khaneghah
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran; Faculty of Biotechnologies (BioTech), ITMO University, 191002, 9 Lomonosova Street, Saint Petersburg, Russia.
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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2
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Ou H, Zuo J, Gregersen H, Liu XY. Combination of supercritical CO 2 and ultrasound for flavonoids extraction from Cosmos sulphureus: Optimization, kinetics, characterization and antioxidant capacity. Food Chem 2024; 435:137598. [PMID: 37776655 DOI: 10.1016/j.foodchem.2023.137598] [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: 07/12/2023] [Revised: 08/29/2023] [Accepted: 09/24/2023] [Indexed: 10/02/2023]
Abstract
A hyphenated technique using ultrasound-assisted supercritical CO2 extraction (UASCE) was developed to obtain flavonoids from Cosmos sulphureus. The highest total flavonoids content (TFC) achieved at 25 MPa pressure, 55 °C temperature, 10% cosolvent concentration, and 0.21 W/mL ultrasound energy density. UASCE improved TFC and antioxidant capacity of the extract, reduced extraction duration and extraction pressure, saved electric energy consumption and usages of CO2 and organic solvent, when compared with conventional extraction techniques. Furthermore, a high correlation between TFC and antioxidant capacity of the extract was found. HPLC analysis indicated that ultrasound effectively improved the individual concentrations of these flavonoids in extracts. Moreover, the kinetics study implied that the employed Sovová models were in good agreement with the experimental kinetic profiles. In conclusion, UASCE is a sustainable and efficient production technology in food and dietary supplement industries. Furthermore, Cosmos sulphureus can be considered as an attractive feedstock for natural flavonoids production.
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Affiliation(s)
- Hong Ou
- Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu 610072, Sichuan Province, China
| | - Jing Zuo
- Chongqing Medical and Pharmaceutical College, Chongqing 401331, China.
| | - Hans Gregersen
- California Medical Innovations Institute, San Diego, CA 92121, USA
| | - Xing-Yu Liu
- Chongqing Normal University, Chongqing 401331, China.
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Feltes G, Ballen SC, Steffens J, Paroul N, Steffens C. Differentiating True and False Cinnamon: Exploring Multiple Approaches for Discrimination. MICROMACHINES 2023; 14:1819. [PMID: 37893256 PMCID: PMC10609063 DOI: 10.3390/mi14101819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 10/29/2023]
Abstract
This study presents a comprehensive literature review that investigates the distinctions between true and false cinnamon. Given the intricate compositions of essential oils (EOs), various discrimination approaches were explored to ensure quality, safety, and authenticity, thereby establishing consumer confidence. Through the utilization of physical-chemical and instrumental analyses, the purity of EOs was evaluated via qualitative and quantitative assessments, enabling the identification of constituents or compounds within the oils. Consequently, a diverse array of techniques has been documented, encompassing organoleptic, physical, chemical, and instrumental methodologies, such as spectroscopic and chromatographic methods. Electronic noses (e-noses) exhibit significant potential for identifying cinnamon adulteration, presenting a rapid, non-destructive, and cost-effective approach. Leveraging their capability to detect and analyze volatile organic compound (VOC) profiles, e-noses can contribute to ensuring authenticity and quality in the food and fragrance industries. Continued research and development efforts in this domain will assuredly augment the capacities of this promising avenue, which is the utilization of Artificial Intelligence (AI) and Machine Learning (ML) algorithms in conjunction with spectroscopic data to combat cinnamon adulteration.
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Affiliation(s)
- Giovana Feltes
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Sandra C Ballen
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Juliana Steffens
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Natalia Paroul
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Clarice Steffens
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
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Zhang W, Ezati P, Khan A, Assadpour E, Rhim JW, Jafari SM. Encapsulation and delivery systems of cinnamon essential oil for food preservation applications. Adv Colloid Interface Sci 2023; 318:102965. [PMID: 37480830 DOI: 10.1016/j.cis.2023.102965] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 07/03/2023] [Accepted: 07/16/2023] [Indexed: 07/24/2023]
Abstract
Food safety threats and deterioration due to the invasion of microorganisms has led to economic losses and food-borne diseases in the food industry; so, development of natural food preservatives is urgently needed when considering the safety of chemically synthesized preservatives. Because of its outstanding antioxidant and antibacterial properties, cinnamon essential oil (CEO) is considered a promising natural preservative. However, CEO's low solubility and easy degradability limits its application in food products. Therefore, some encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications. This work discusses the chemical and techno-functional properties of CEO, including its key components and antioxidant/antibacterial properties, and summarizes recent developments on encapsulation and delivery systems for CEO in food preservation applications. Since CEO is currently added to most biopolymeric films/coatings (BFCs) for food preservation, most studies have shown that encapsulation systems can improve the food preservation performance of BFCs containing CEOs. It has been confirmed that various delivery systems could improve the stability and controlled-release properties of CEO, thereby enhancing its ability to extend the shelf life of foods. These encapsulation techniques include spray drying, emulsion systems, complex coacervation (nanoprecipitation), ionic gelation, liposomes, inclusion complexation (cyclodextrins, silica), and electrospinning.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Parya Ezati
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ajahar Khan
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Martínez-Aguilar V, Peña-Juárez MG, Carrillo-Sanchez PC, López-Zamora L, Delgado-Alvarado E, Gutierrez-Castañeda EJ, Flores-Martínez NL, Herrera-May AL, Gonzalez-Calderon JA. Evaluation of the Antioxidant and Antimicrobial Potential of SiO 2 Modified with Cinnamon Essential Oil ( Cinnamomum Verum) for Its Use as a Nanofiller in Active Packaging PLA Films. Antioxidants (Basel) 2023; 12:antiox12051090. [PMID: 37237956 DOI: 10.3390/antiox12051090] [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: 02/21/2023] [Revised: 04/05/2023] [Accepted: 05/05/2023] [Indexed: 05/28/2023] Open
Abstract
One of the main causes of food spoilage is the lipid oxidation of its components, which generates the loss of nutrients and color, together with the invasion of pathogenic microorganisms. In order to minimize these effects, active packaging has played an important role in preservation in recent years. Therefore, in the present study, an active packaging film was developed using polylactic acid (PLA) and silicon dioxide (SiO2) nanoparticles (NPs) (0.1% w/w) chemically modified with cinnamon essential oil (CEO). For the modification of the NPs, two methods (M1 and M2) were tested, and their effects on the chemical, mechanical, and physical properties of the polymer matrix were evaluated. The results showed that CEO conferred to SiO2 NPs had a high percentage of 2,2-diphenyl-l-picrylhydrazyl (DPPH) free radical inhibition (>70%), cell viability (>80%), and strong inhibition to E. coli, at 45 and 11 µg/mL for M1 and M2, respectively, and thermal stability. Films were prepared with these NPs, and characterizations and evaluations on apple storage were performed for 21 days. The results show that the films with pristine SiO2 improved tensile strength (28.06 MPa), as well as Young's modulus (0.368 MPa) since PLA films only presented values of 27.06 MPa and 0.324 MPa, respectively; however, films with modified NPs decreased tensile strength values (26.22 and 25.13 MPa), but increased elongation at break (from 5.05% to 10.32-8.32%). The water solubility decreased from 15% to 6-8% for the films with NPs, as well as the contact angle, from 90.21° to 73° for the M2 film. The water vapor permeability increased for the M2 film, presenting a value of 9.50 × 10-8 g Pa-1 h-1 m-2. FTIR analysis indicated that the addition of NPs with and without CEO did not modify the molecular structure of pure PLA; however, DSC analysis indicated that the crystallinity of the films was improved. The packaging prepared with M1 (without Tween 80) showed good results at the end of storage: lower values in color difference (5.59), organic acid degradation (0.042), weight loss (24.24%), and pH (4.02), making CEO-SiO2 a good component to produce active packaging.
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Affiliation(s)
- Verónica Martínez-Aguilar
- Doctorado Institucional en Ingeniería y Ciencia de Materiales, Universidad Autónoma de San Luis Potosí, Sierra Leona No. 550 Col. Lomas 2da. Sección, San Luis Potosí 78210, Mexico
| | - Mariana G Peña-Juárez
- Doctorado Institucional en Ingeniería y Ciencia de Materiales, Universidad Autónoma de San Luis Potosí, Sierra Leona No. 550 Col. Lomas 2da. Sección, San Luis Potosí 78210, Mexico
| | - Perla C Carrillo-Sanchez
- Maestría en Ingeniería y Tecnología de Materiales, Universidad de La Salle Bajío, Av. Universidad 602, Lomas del Campestre, León 37150, Mexico
| | - Leticia López-Zamora
- División de Estudios de Posgrado e Investigación, Tecnológico Nacional de Méxicoen Orizaba, Oriente 9 No. 852 Emiliano Zapata, Orizaba 94320, Mexico
| | - Enrique Delgado-Alvarado
- Micro and Nanotechnology Research Center, Universidad Veracruzana, Blvd. Av. Ruiz Cortines No. 455 Fracc. Costa Verde, Boca del Río 94294, Mexico
- Facultad de Ciencias Quimicas, Universidad Veracruzana, Blvd. Av. Ruiz Cortines No. 455 Fracc. Costa Verde, Boca del Río 94294, Mexico
| | - Emmanuel J Gutierrez-Castañeda
- Cátedras CONACYT-Instituto de Metalurgia, Universidad Autónoma de San Luis Potosí, Av. Sierra Leona 550 Lomas 2da Sección, San Luis Potosí 78210, Mexico
| | - Norma L Flores-Martínez
- Ingeniería Agroindustrial, Universidad Politécnica de Guanajuato, Avenida Universidad Sur #1001 Comunidad Juan Alonso, Cortazar 38496, Mexico
| | - Agustín L Herrera-May
- Micro and Nanotechnology Research Center, Universidad Veracruzana, Blvd. Av. Ruiz Cortines No. 455 Fracc. Costa Verde, Boca del Río 94294, Mexico
- Maestría en Ingeniería Aplicada, Facultad de Ingeniería de la Construcción y el Hábitat, Universidad Veracruzana, Boca del Río 94294, Mexico
| | - Jose Amir Gonzalez-Calderon
- Cátedras CONACYT-Instituto de Física, Universidad Autónoma de San Luis Potosí, Av. Manuel Nava #64, Zona Universitaria, San Luis Potosí 78290, Mexico
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Costa JM, Strieder MM, Saldaña MDA, Rostagno MA, Forster-Carneiro T. Recent Advances in the Processing of Agri-food By-products by Subcritical Water. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03071-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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7
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Cinnamon: An antimicrobial ingredient for active packaging. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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8
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Ye Z, Liu Y. Polyphenolic compounds from rapeseeds (Brassica napus L.): The major types, biofunctional roles, bioavailability, and the influences of rapeseed oil processing technologies on the content. Food Res Int 2023; 163:112282. [PMID: 36596189 DOI: 10.1016/j.foodres.2022.112282] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/09/2022]
Abstract
The rapeseed (Brassica napus L.) are the important oil bearing material worldwide, which contain wide variety of bioactive components with polyphenolic compounds considered the most typical. The rapeseed polyphenols encompass different structural variants, and have been considered to have many bioactive functions, which are beneficial for the human health. Whereas, the rapeseed oil processing technologies affect their content and the biofunctional activities. The present review of the literature highlighted the major types of the rapeseed polyphenols, and summarized their biofunctional roles. The influences of rapeseed oil processing technologies on these polyphenols were also elucidated. Furthermore, the directions of the future studies for producing nutritional rapeseed oils preserved higher level of polyphenols were prospected. The rapeseed polyphenols are divided into the phenolic acids and polyphenolic tannins, both of which contained different subtypes. They are reported to have multiple biofunctional roles, thus showing outstanding health improvement effects. The rapeseed oil processing technologies have significant effects on both of the polyphenol content and activity. Some novel processing technologies, such as aqueous enzymatic extraction (AEE), subcritical or supercritical extraction showed advantages for producing rapeseed oil with higher level of polyphenols. The oil refining process involved heat or strong acid and alkali conditions affected their stability and activity, leading to the loss of polyphenols of the final products. Future efforts are encouraged to provide more clinic evidence for the practical applications of the rapeseed polyphenols, as well as optimizing the processing technologies for the green manufacturing of rapeseed oils.
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Affiliation(s)
- Zhan Ye
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
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Lim SH, Ko MJ. Extraction characteristics and hydrolysis of flavoring compounds of cinnamon (Cinnamomum zeylanicum) under subcritical-water conditions. Food Chem 2022; 388:133029. [DOI: 10.1016/j.foodchem.2022.133029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 04/11/2022] [Accepted: 04/18/2022] [Indexed: 11/04/2022]
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10
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Tang PL, Cham XY, Hou X, Deng J. Potential use of waste cinnamon leaves in stirred yogurt fortification. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Chen L, Zhao X, Li R, Yang H. Integrated metabolomics and transcriptomics reveal the adaptive responses of Salmonella enterica serovar Typhimurium to thyme and cinnamon oils. Food Res Int 2022; 157:111241. [DOI: 10.1016/j.foodres.2022.111241] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 04/05/2022] [Accepted: 04/07/2022] [Indexed: 01/22/2023]
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12
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Upscalability and Techno-Economic Perspectives of Nonconventional Extraction Techniques of Essential Oils. Jundishapur J Nat Pharm Prod 2022. [DOI: 10.5812/jjnpp-122792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Context: Nonconventional extraction methods, such as microwave, supercritical fluid, and ultrasonic, are known to be veritable means of producing solvent-free high-quality essential oils. Nonetheless, technical requirements for the utilization of these extraction technologies are often exorbitantly expensive, thereby limiting their utilization. Evidence Acquisition: Although these emerging extraction technologies have been reported to be efficient at a laboratory scale, their techno-economic analyses are necessary for proper upscaling. Scaling up nonconventional extraction has long been regarded as a critical constraint in larger industrial applications with a relatively limited body of published literature on more specific techno-economic analyses. Results: Therefore, an essential oil extraction unit’s techno-economic feasibility should be carefully assessed before an acquisition decision can be made for industrial upscaling. This review critically examined the implications of upscaling nonconventional extraction techniques while taking into consideration their techno-economic benefits. Conclusions: This study will undoubtedly assist researchers and industrial experts make an informed decision on the suitable extraction methods while taking into account the essential oil yield, quality characteristics, energy consumption, and operating costs.
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