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Shah MAR, Zhang Y, Cui Y, Hu X, Zhu F, Kumar S, Li G, Kubar AA, Mehmood S, Huo S. Ultrasonic-assisted green extraction and incorporation of Spirulina platensis bioactive components into turmeric essential oil-in-water nanoemulsion for enhanced antioxidant and antimicrobial activities. Food Chem 2024; 452:139561. [PMID: 38728897 DOI: 10.1016/j.foodchem.2024.139561] [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: 10/13/2023] [Revised: 03/30/2024] [Accepted: 05/02/2024] [Indexed: 05/12/2024]
Abstract
The utilization of essential oils as natural antioxidants and preservatives is limited by high volatility, poor water solubility, and long-term instability. To address this, a novel ultrasonic-assisted method was used to prepare and stabilize a nanoemulsion of turmeric essential oil-in-water, incorporating bioactive components extracted from Spirulina platensis. Ultrasonic treatment enhanced the extraction efficacy and nanoemulsion stability. Algal biomass subjected to ultrasonic treatment (30 min at 80% amplitude) yielded a dry extract of 73.66 ± 3.05%, with the highest protein, phenolic, phycocyanin, and allophycocyanin content, as well as maximum emulsifying activity. The resulting nanoemulsion (5% oil, 0.3% extract, 10 min ultrasonic treatment) showed reduced particle size (173.31 ± 2.24 nm), zeta potential (-36.33 ± 1.10 mV), low polydispersity index, and enhanced antioxidant and antibacterial properties. Rheology analysis indicated shear-thinning behavior, while microscopy and spectroscopy confirmed structural changes induced by ultrasonic treatment and extract concentration. This initiative developed a novel ultrasonic-assisted algal-based nanoemulsion with antioxidant and antibacterial properties.
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Affiliation(s)
| | - Yajie Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yi Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xinjuan Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Feifei Zhu
- School of Life Sciences, Jiangsu University, Zhenjiang 212013, China
| | - Santosh Kumar
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Gang Li
- School of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048, China.
| | - Ameer Ali Kubar
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Shahid Mehmood
- School of Life Sciences, Jiangsu University, Zhenjiang 212013, China
| | - Shuhao Huo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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2
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Peng Q, Huang Z, Liang G, Bi Y, Kong F, Wang Z, Tan S, Zhang J. Preparation of protein-stabilized Litsea cubeba essential oil nano-emulsion by ultrasonication: Bioactivity, stability, in vitro digestion, and safety evaluation. ULTRASONICS SONOCHEMISTRY 2024; 107:106892. [PMID: 38761772 PMCID: PMC11127171 DOI: 10.1016/j.ultsonch.2024.106892] [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: 03/02/2024] [Revised: 04/16/2024] [Accepted: 04/28/2024] [Indexed: 05/20/2024]
Abstract
Litsea cubeba essential oil (LCEO) has garnered widespread attention due to its robust biological activity. However, challenges such as high volatility, limited water solubility, and low bioavailability impede its application. Nano-emulsion encapsulation technology offers an effective solution to these issues. In this study, we prepared litsea cubeba essential oil nano-emulsion (LCEO-NE) for the first time using whey protein (WP) as the emulsifier through an ultrasonic-assisted method, achieving high efficiency with minimal energy consumption. Transmission electron microscopy and dynamic light scattering analyses revealed that the nanoparticles were uniformly spherical, with a particle size of 183.5 ± 1.19 nm and a zeta potential of -35.5 ± 0.95 mV. Stability studies revealed that LCEO-NE exhibited excellent thermal and salt stability, maintaining its integrity for up to four weeks when stored at 4 °C and 25 °C. In vitro digestion assays confirmed the digestibility of LCEO-NE. Furthermore, evaluation of the DPPH, ABTS, and antimicrobial activities revealed that LCEO-NE displayed superior bacteriostatic and antioxidant properties compared to LCEO. Scanning electron microscopy elucidated that its bacteriostatic effect involved the disruption of bacterial microstructure. Hemocompatibility and cytotoxicity assays demonstrated the safety of LCEO-NE within the effective concentration range. This research supports the utilization of nanoparticles for encapsulating LCEO, thereby enhancing its stability and bioactivity, and consequently expanding its applications in the food and pharmaceutical industries.
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Affiliation(s)
- Qiang Peng
- School of Pharmacy, Guangdong Pharmaceutical University, China
| | - Zhiwu Huang
- School of Pharmacy, Guangdong Pharmaceutical University, China
| | - Guixin Liang
- School of Pharmacy, Guangdong Pharmaceutical University, China
| | - Yongguang Bi
- School of Pharmacy, Guangdong Pharmaceutical University, China; Guangdong Provincial Key Laboratory of Advanced Drug Delivery, Guangdong Provincial Engineering Center of Topical Precise Drug Delivery System, Guangdong Pharmaceutical University, China; Guangdong Dongshenglin Pharmaceutical Co., Ltd, China; Yunfu Traditional Chinese Medicine Hospital, China.
| | - Fansheng Kong
- School of Pharmacy, Guangdong Pharmaceutical University, China
| | - Zhong Wang
- Yunfu Traditional Chinese Medicine Hospital, China
| | - Shaofan Tan
- Guangdong Dongshenglin Pharmaceutical Co., Ltd, China
| | - Junyong Zhang
- Guangzhou Aobo Industrial Innovation Service Co., Ltd, Guangzhou 510670, China
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3
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Sun J, Shen QJ, Pan JN, Zheng X, Yu T, Zhou WW. Ferrous sulfate combined with ultrasound emulsified cinnamaldehyde nanoemulsion to cause ferroptosis in Escherichia coli O157:H7. ULTRASONICS SONOCHEMISTRY 2024; 106:106884. [PMID: 38677267 PMCID: PMC11061345 DOI: 10.1016/j.ultsonch.2024.106884] [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: 01/26/2024] [Revised: 04/05/2024] [Accepted: 04/19/2024] [Indexed: 04/29/2024]
Abstract
The purpose of this study was to investigate ferroptosis in Escherichia coli O157:H7 caused by ferrous sulfate (FeSO4) and to examine the synergistic effectiveness of FeSO4 combined with ultrasound-emulsified cinnamaldehyde nanoemulsion (CALNO) on inactivation of E. coli O157:H7 in vitro and in vivo. The results showed that FeSO4 could cause ferroptosis in E. coli O157:H7 via generating reactive oxygen species (ROS) and exacerbating lipid peroxidation. In addition, the results indicated that FeSO4 combined with CALNO had synergistic bactericidal effect against E. coli O157:H7 and the combined treatment could lead considerable nucleic acids and protein to release by damaging the cell membrane of E. coli O157:H7. Besides, FeSO4 combined with CALNO had a strong antibiofilm ability to inhibit E. coli O157:H7 biofilm formation by reducing the expression of genes related on biofilm formation. Finally, FeSO4 combined with CALNO exhibited the significant antibacterial activity against E. coli O157:H7 in hami melon and cherry tomato.
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Affiliation(s)
- Jinyue Sun
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Qian-Jun Shen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Jia-Neng Pan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Xiaodong Zheng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Ting Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China.
| | - Wen-Wen Zhou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China.
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4
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Xiao W, Gao Z, Liu T, Zhong W, Jiang S, He M, Fu F, Li G, Su D, Guo J, Shan Y. Lemon essential oil nanoemulsions: Potential natural inhibitors against Escherichia coli. Food Microbiol 2024; 119:104459. [PMID: 38225037 DOI: 10.1016/j.fm.2023.104459] [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: 09/13/2023] [Revised: 12/28/2023] [Accepted: 12/28/2023] [Indexed: 01/17/2024]
Abstract
Lemon essential oil (LEO) is a common natural antibacterial substance, and encapsulating LEO into nanoemulsions (NEs) can improve their stability and broaden its application. Our study aimed to investigate the bacterial inhibitory effect of LEO-NEs against Escherichia coli (E. coli). Results showed that the minimum inhibitory concentration (MIC) of LEO-NEs was 6.25 mg/mL, and the time-kill curve showed that E. coli were significantly killed by LEO-NEs after 5 h of treatment at 1MIC. Flow-cytometry analysis showed that LEO-NEs adversely affected the cell-membrane depolarisation, cell-membrane integrity, and efflux pump function of E. coli. Confocal laser scanning microscopy demonstrated that 8MIC of LEO-NEs induced changes in the cell-membrane permeability and cell-wall integrity of E. coli. Proteomic results suggested that the mode of action LEO-NEs against E. coli was to enhance bacterial chemotaxis and significantly inhibit ribosomal assembly. They may also affect butyric acid, ascorbic acid and aldehyde metabolism, and sulphur-relay system pathways. In conclusion, LEO-NEs had potential application as a natural antibacterial agent for the control of E. coli in the food industry.
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Affiliation(s)
- Wenbin Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan Province, China; Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China
| | - Zhipeng Gao
- Fisheries College, Hunan Agricultural University, Changsha, 410128, Hunan Province, China
| | - Ting Liu
- Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China
| | - Weiming Zhong
- Fisheries College, Hunan Agricultural University, Changsha, 410128, Hunan Province, China
| | - Sifan Jiang
- Fisheries College, Hunan Agricultural University, Changsha, 410128, Hunan Province, China
| | - Mingwang He
- Fisheries College, Hunan Agricultural University, Changsha, 410128, Hunan Province, China
| | - Fuhua Fu
- Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China
| | - Gaoyang Li
- Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China
| | - Donglin Su
- Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China
| | - Jiajing Guo
- Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China.
| | - Yang Shan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan Province, China; Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China.
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5
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Majeed U, Majeed H, Liu X, Shafi A, Liu T, Ye J, Meng Q, Luo Y. Succinylated starch emulsified Eugenol and Carvacrol nanoemulsions improved digestive stability, bio-accessibility and Salmonella typhimurium inhibition. Int J Biol Macromol 2024; 259:129230. [PMID: 38184054 DOI: 10.1016/j.ijbiomac.2024.129230] [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: 07/10/2023] [Revised: 12/26/2023] [Accepted: 01/02/2024] [Indexed: 01/08/2024]
Abstract
The ultrasonically processed Eugenol (EU) and Carvacrol (CAR) nanoemulsions (NE) were successfully optimized via response surface methodology (RSM) to achieve broad spectrum antimicrobial efficacy. These NE were prepared using 2 % (w/w) purity gum ultra (i.e., succinylated starch), 10 % (v/v) oil phase, 80 % (800 W) sonication power, and 10 min of processing time as determined via RSM. The second order Polynomial method was suitable to RSM with a co-efficient of determination >0.90 and a narrow polydispersity index (PDI) ranging 0.12-0.19. NE had small droplet sizes (135.5-160 nm) and low volatility at high temperatures. The EU & CAR entrapment and heat stability (300 °C) confirmed by Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). Further, the volatility of EU & CAR NE was 18.18 ± 0.13 % and 12.29 ± 0.11 % respectively, being lower than that of bulk/unencapsulated EU & CAR (i.e., 23.48 ± 0.38 % and 19.11 ± 0.08 %) after 2 h at 90 °C. Interestingly, both EU & CAR NE showed sustained release behaviour till 48 h. Their digest could inhibit Salmonella typhimurium (S. typhimurium) via membrane disruption and access to cellular machinery as evident from SEM images. Furthermore, in-vivo bio-accessibility of EU & CAR in mice serum was up to 80 %. These cost-effective and short-processed EU/CAR NE have the potential as green preservatives for food industry.
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Affiliation(s)
- Usman Majeed
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Hamid Majeed
- Department of Food sciences, Cholistan university of veterinary and animal sciences, 63100 Bahawalpur, Pakistan
| | - Xuehua Liu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Afshan Shafi
- Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
| | - Ting Liu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Jianming Ye
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Qiang Meng
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Yane Luo
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China.
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6
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Alencar-Luciano W, Magnani M, Martín-Belloso O, Salvia-Trujillo L. Effect of digestible versus non-digestible citral nanoemulsions on human gut microorganisms: An in vitro digestion study. Food Res Int 2023; 173:113313. [PMID: 37803624 DOI: 10.1016/j.foodres.2023.113313] [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: 11/14/2022] [Revised: 07/20/2023] [Accepted: 07/21/2023] [Indexed: 10/08/2023]
Abstract
Essential oil (EO) nanoemulsions have been recently studied due to their antimicrobial properties. Nevertheless, little is known about their possible negative effect against human gut microorganisms during their passage though the gastrointestinal tract. This work studied the effect of digestible (corn oil) or non-digestible (paraffin oil) citral nanoemulsions against specific microorganisms of human microflora under in vitro digestion conditions. The use of a citral lipid carrier (paraffin oil or corn oil) decreased the nanoemulsion particle size and increased its stability after gastric conditions with regards to the pure citral nanoemulsions. Digestible nanoemulsions formulated with corn oil and citral presented a lower bactericidal activity against Lactobacillus acidophilus and Escherichia coli after being subjected to in vitro digestion conditions in comparison to the initial nanoemulsion. However, a non-digestible nanoemulsion formulated with paraffin oil and citral presented a similar antimicrobial activity against L. acidophilus and E. coli to the one of the initial nanoemulsion. This evidences that non-digestible nanoemulsions may entrap the citral in the lipid core and thus retaining its antimicrobial potential during their passage though the gastrointestinal tract. Hence, this work evidences the impact of the lipid carrier digestibility when formulating antimicrobial nanoemulsions on certain intestinal probiotic bacteria.
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Affiliation(s)
- Winnie Alencar-Luciano
- Departament of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Marciane Magnani
- Departament of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Olga Martín-Belloso
- Departament of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain; Agrotecnio - CERCA Center, Av. Rovira Roure, 191, 25198 Lleida, Spain
| | - Laura Salvia-Trujillo
- Departament of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain; Agrotecnio - CERCA Center, Av. Rovira Roure, 191, 25198 Lleida, Spain.
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7
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Xu J, Zhu X, Zhang J, Li Z, Kang W, He H, Wu Z, Dong Z. Nanoemulsification of soybean oil using ultrasonic microreactor: Process optimization, scale-up and numbering-up in series. ULTRASONICS SONOCHEMISTRY 2023; 97:106451. [PMID: 37257207 DOI: 10.1016/j.ultsonch.2023.106451] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 05/10/2023] [Accepted: 05/19/2023] [Indexed: 06/02/2023]
Abstract
Ultrasonically-induced nanoemulsions have been widely investigated for the development of functional food, cosmetics, and pharmaceuticals due to ideal droplet sizes (DS), low polydispersity index (PDI), and superior physical stability. However, a series of frequently-used ultrasonic set-ups mainly suffered from a low ultrasonic energy efficiency caused by the large acoustic impedance and energy consumption, subordinately confronted with a low throughput, complicated fabrication with complex structure and weak ultrasonic cavitation. Herein, we employed a typical ultrasonic microreactor (USMR) that ensured the high-efficient energy input and generated intense cavitation behavior for efficient breakage of droplets and continuous production of unified oil-in-water (O/W) nanoemulsions in a single cycle and without any pre-emulsification treatment. The emulsification was optimized by tuning the formula indexes, technological parameters, and numerical analysis using Response Surface Methodology (RSM), followed by a comparison with the emulsification by a traditional ultrasonic probe. The USMR exhibited superior emulsification efficiency and easy scale-up with remarkable uniformity by series mode. In addition, concurrent and uniform nanoemulsions with high throughput could also be achieved by a larger USMR with high ultrasonic power. Based on RSM analysis, uniform DS and PDI of 96.4 nm and 0.195 were observed under the optimal conditions, respectively, well consistent with the predicted values. Impressively, the optimal nanoemulsions have a uniform spherical morphology and exhibited superior stability, which held well in 45 days at 4℃ and 25℃. The results in the present work may provide a typical paradigm for the preparation of functional nanomaterials based on the novel and efficient emulsification tools.
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Affiliation(s)
- Jiahong Xu
- College of Chemistry and Chemical Engineering, Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, 515063 Shantou, China; Chemistry and Chemical Engineering Guangdong Laboratory, 515031 Shantou, China
| | - Xiaojing Zhu
- Chemistry and Chemical Engineering Guangdong Laboratory, 515031 Shantou, China.
| | - Jie Zhang
- Chemistry and Chemical Engineering Guangdong Laboratory, 515031 Shantou, China
| | - Zhipeng Li
- Chemistry and Chemical Engineering Guangdong Laboratory, 515031 Shantou, China
| | - Wenjiang Kang
- Chemistry and Chemical Engineering Guangdong Laboratory, 515031 Shantou, China
| | - Haibo He
- MoGe um-Flow Technology Co., Ltd., 515031 Shantou, China
| | - Zhilin Wu
- College of Chemistry and Chemical Engineering, Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, 515063 Shantou, China; Chemistry and Chemical Engineering Guangdong Laboratory, 515031 Shantou, China
| | - Zhengya Dong
- College of Chemistry and Chemical Engineering, Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, 515063 Shantou, China; Chemistry and Chemical Engineering Guangdong Laboratory, 515031 Shantou, China.
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8
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Ciuca MD, Racovita RC. Curcumin: Overview of Extraction Methods, Health Benefits, and Encapsulation and Delivery Using Microemulsions and Nanoemulsions. Int J Mol Sci 2023; 24:ijms24108874. [PMID: 37240220 DOI: 10.3390/ijms24108874] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/14/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
Curcumin is the principal curcuminoid found in the rhizomes of turmeric. Due to its therapeutic action against cancer, depression, diabetes, some bacteria, and oxidative stress, it has been used widely in medicine since ancient times. Due to its low solubility, the human organism cannot completely absorb it. Advanced extraction technologies, followed by encapsulation in microemulsion and nanoemulsion systems, are currently being used to improve bioavailability. This review discusses the different methods available for curcumin extraction from plant material, methods for the identification of curcumin in the resulting extracts, its beneficial effects on human health, and the encapsulation techniques into small colloidal systems that have been used over the past decade to deliver this compound.
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Affiliation(s)
- Maria D Ciuca
- Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, Faculty of Chemical Engineering and Biotechnologies, University Politehnica of Bucharest, 1-7 Gh. Polizu St., District 1, 011061 Bucharest, Romania
| | - Radu C Racovita
- Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, Faculty of Chemical Engineering and Biotechnologies, University Politehnica of Bucharest, 1-7 Gh. Polizu St., District 1, 011061 Bucharest, Romania
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Yakoubi S, Kobayashi I, Uemura K, Nakajima M, Hiroko I, Neves MA. Development of a novel colloidal system enhancing the dispersibility of tocopherol nanoparticles in a nanoscale nutraceutical delivery system. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.131348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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10
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Chen S, Zhang H, Yang L, Zhang S, Jiang H. Optimization of Ultrasonic-Assisted Extraction Conditions for Bioactive Components and Antioxidant Activity of Poria cocos (Schw.) Wolf by an RSM-ANN-GA Hybrid Approach. Foods 2023; 12:foods12030619. [PMID: 36766147 PMCID: PMC9914185 DOI: 10.3390/foods12030619] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 01/13/2023] [Accepted: 01/15/2023] [Indexed: 02/05/2023] Open
Abstract
In this study, a response surface methodology and an artificial neural network coupled with a genetic algorithm (RSM-ANN-GA) was used to predict and estimate the optimized ultrasonic-assisted extraction conditions of Poria cocos. The ingredient yield and antioxidant potential were determined with different independent variables of ethanol concentration (X1; 25-75%), extraction time (X2; 30-50 min), and extraction solution volume (mL) (X3; 20-60 mL). The optimal conditions were predicted by the RSM-ANN-GA model to be 55.53% ethanol concentration for 48.64 min in 60.00 mL solvent for four triterpenoid acids, and 40.49% ethanol concentration for 30.25 min in 20.00 mL solvent for antioxidant activity and total polysaccharide and phenolic contents. The evaluation of the two modeling strategies showed that RSM-ANN-GA provided better predictability and greater accuracy than the response surface methodology for ultrasonic-assisted extraction of P. cocos. These findings provided guidance on efficient extraction of P. cocos and a feasible analysis/modeling optimization process for the extraction of natural products.
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Affiliation(s)
| | | | | | | | - Haiyang Jiang
- Correspondence: ; Tel.: +86-010-62734478; Fax: +86-010-62731032
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11
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Yang Z, He Q, Ismail BB, Hu Y, Guo M. Reply to the comment on the paper “Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli”. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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12
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Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications. Foods 2022; 11:foods11192973. [PMID: 36230050 PMCID: PMC9564298 DOI: 10.3390/foods11192973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/11/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.
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