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Zhi Z, Li H, Geurs I, Lewille B, Liu R, Van der Meeren P, Dewettinck K, van Bockstaele F. Destabilization of a model O/W/O double emulsion: From bulk to interface. Food Chem 2024; 445:138723. [PMID: 38350201 DOI: 10.1016/j.foodchem.2024.138723] [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: 06/22/2023] [Revised: 02/06/2024] [Accepted: 02/07/2024] [Indexed: 02/15/2024]
Abstract
Oil-in-water-in-oil (O/W/O) double emulsions are considered an advanced oil-structuring technology that can accomplish multi-functions to improve food quality and nutrition. However, this special structure is thermodynamically unstable. This study formulated a model O/W/O double emulsion with standard surfactants, Tween 80 (4 %) and polyglycerol polyricinoleate (PGPR, 5 %), using a traditional two-step method with different homogenization parameters. Cryo-SEM and GC-FID results show that O/W/O emulsions were successfully formulated, and the release rate (RR) of medium-chain triglycerides (MCT) oil from the inner oil to the outer oil phase increased significantly with 2nd homogenization speed increasing, respectively. Interestingly, the RR of all samples reached about 75 % after 2 months of storage, suggesting that O/W/O emulsions were highly unstable. To explain the observed instability, dynamic interfacial tension and interfacial rheology were performed using a drop shape tensiometer. Results demonstrated that unadsorbed Tween 80 in the intermediate aqueous phase was a key factor in markedly decreasing the interfacial properties of the outer PGPR-assembled film by affecting the interfacial rearrangement. Additionally, it was found that the MCT release showed a positive correlation with the Tween 80 concentration, demonstrating that the formed Tween 80 micelles could transport oil molecules to strengthen the emulsion instability. Taken together, this study reveals the destabilization mechanism of model O/W/O surfactants-stabilized emulsions from bulk to interface, providing highly relevant insights for the design of stable O/W/O double emulsions.
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Affiliation(s)
- Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Hao Li
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Indi Geurs
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Benny Lewille
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Koen Dewettinck
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Filip van Bockstaele
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
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Cardoso LT, Alexandre B, Cacciatore FA, Magedans YVDS, Fett-Neto AG, Contri RV, Malheiros PDS. Carvacrol-loaded nanoemulsions produced with a natural emulsifier for lettuce sanitization. Food Res Int 2023; 168:112748. [PMID: 37120202 DOI: 10.1016/j.foodres.2023.112748] [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: 12/02/2022] [Revised: 03/17/2023] [Accepted: 03/19/2023] [Indexed: 04/01/2023]
Abstract
Carvacrol is an antimicrobial agent that shows potential for eliminating microorganisms in vegetables, increasing food safety. However, intense odor and low water solubility of carvacrol are limiting factors for its application for fresh vegetables sanitization, which can be overcome by nanotechnology. Two different nanoemulsions containing carvacrol (11 mg/mL) were developed by probe sonication: carvacrol-saponin nanoemulsion (CNS) and carvacrol-polysorbate 80 nanoemulsion (CNP). Formulations presented appropriate droplet sizes (from 74.7 nm to 168.2 nm) and high carvacrol encapsulation efficiency (EE) (from 89.5 % to 91.5 %). CNS showed adequate droplet size distribution (PDI < 0.22) and high zeta potential values (around -30 mV) compared to CNP, with saponin chosen for the following experiments. Carvacrol nanoemulsions presented Bacterial Inactivation Concentration (BIC) against the Salmonella cocktail from 5.51 to 0.69 mg/mL and for the E. coli cocktail from 1.84 to 0.69 mg/mL. Among all tested nanoemulsions, CNS1 presented the lowest BIC (0.69 mg/mL) against both bacterial cocktails. Damage to bacterial cells in lettuce treated with nanoemulsion was confirmed by scanning electron microscopy. For lettuce sanitization, CNS1 showed a similar effect to unencapsulated carvacrol, with a high bacterial reduction (>3 log CFU/g) after lettuce immersion for 15 min at 2 × BIC. Using the same immersion time, the CNS1 (2 × BIC) demonstrated equal or better efficacy in reducing both tested bacterial cocktails (>3 log CFU/g) when compared to acetic acid (6.25 mg/mL), citric acid (25 mg/mL), and sodium hypochlorite solution (150 ppm). Lettuce immersed in CNS1 at both concentrations (BIC and 2 × BIC) did not change the color and texture of leaves, while the unencapsulated carvacrol at 2 × BIC darkened them and reduced their firmness. Consequently, carvacrol-saponin nanoemulsion (CNS1) proved to be a potential sanitizer for lettuce.
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Affiliation(s)
- Louise Thomé Cardoso
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Bibiana Alexandre
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Fabiola Ayres Cacciatore
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Yve Verônica da Silva Magedans
- Laboratório de Fisiologia Vegetal, Centro de Biotecnologia e Instituto de Biociências (Departamento de Botânica), Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Arthur Germano Fett-Neto
- Laboratório de Fisiologia Vegetal, Centro de Biotecnologia e Instituto de Biociências (Departamento de Botânica), Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Renata Vidor Contri
- Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Patrícia da Silva Malheiros
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil.
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Tsitsos A, Economou V, Chouliara E, Koutouzidou G, Arsenos G, Ambrosiadis I. Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton. Microorganisms 2023; 11:microorganisms11020507. [PMID: 36838470 PMCID: PMC9961988 DOI: 10.3390/microorganisms11020507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 02/19/2023] Open
Abstract
Edible chitosan or alginate coatings and their combinations with oregano essential oil or olive oil, have been examined for their effect on the microbiological, physicochemical and organoleptic characteristics of mutton. The results indicated that these edible coatings can contribute to maintaining good quality characteristics and extending mutton shelf-life. The total mesophilic counts in mutton ranged from 3.48 to 8.00 log10 CFU/g, the total psychrophilic counts from 4.00 to 9.50 log10 CFU/g, the B. thermosphacta counts from 2.30 to 7.77 log10 CFU/g and the lactic acid bacteria counts from 2.00 to 5.85 log10 CFU/g. Chitosan coatings significantly (p < 0.05) reduced the total mesophilic, the total psychrophilic (1-2 log10 cfu/g), the B. thermosphacta and the lactic acid bacteria counts in mutton. Alginate exhibited a lower L* value and a higher a* value and chroma compared with the control and chitosan lots. No significant differences were observed in the chemical composition of meat pieces among the experimental groups. Oregano oil positively affected the sensory attributes of meat. The most favourable combination, based on the microbiological counts, the organoleptic characteristics and the shelf-life extension of mutton, was that of chitosan with oregano essential oil.
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Affiliation(s)
- Anestis Tsitsos
- Laboratory of Animal Food Products Hygiene and Veterinary Public Health, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Vangelis Economou
- Laboratory of Animal Food Products Hygiene and Veterinary Public Health, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- Correspondence: ; Tel.: +30-2310-999875
| | - Eirini Chouliara
- Laboratory of Technology of Food Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Georgia Koutouzidou
- Department of Agriculture, School of Agricultural Sciences, University of Western Macedonia, 53100 Florina, Greece
| | - Georgios Arsenos
- Laboratory of Animal Husbandry, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Ioannis Ambrosiadis
- Laboratory of Technology of Food Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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Nanosized niosomes as effective delivery device to improve the stability and bioaccessibility of goat milk whey protein peptide. Food Res Int 2022; 161:111729. [DOI: 10.1016/j.foodres.2022.111729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 07/13/2022] [Accepted: 07/19/2022] [Indexed: 11/20/2022]
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Formation and Physical Stability of Zanthoxylum bungeanum Essential Oil Based Nanoemulsions Co-Stabilized with Tea Saponin and Synthetic Surfactant. Molecules 2021; 26:molecules26247464. [PMID: 34946544 PMCID: PMC8707892 DOI: 10.3390/molecules26247464] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 11/30/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022] Open
Abstract
The purpose of this work was to evaluate the possibility of adding tea saponin (TS) to reduce the synthetic surfactant concentration, and maintain or improve the shelf stability of nanoemulsions. The Zanthoxylum bungeanum essential oil (2.5 wt%) loaded oil-in-water nanoemulsions were co-stabilized by Tween 40 (0.5–2.5 wt%) and TS (0.1–5 wt%). A combination of several analytical techniques, such as dynamic laser scattering, interfacial tension, zeta potential, and transmission electron microscope, were used for the characterization of nanoemulsions. Low levels of TS (0.1–0.5 wt%) with Tween 40 had significant effects on the emulsification, and a nanoemulsion with the smallest droplet diameter of 89.63 ± 0.67 nm was obtained. However, in the presence of high TS concentration (0.5–5 wt%), micelles generated by the non-adsorbed surfactants in the aqueous lead to droplets growth. In addition, the combinations of Tween 40 and TS at the high level (>3.5 wt%) exerted a synergistic effect on stabilizing the nanoemulsions and preventing both Ostwald ripening and coalescence. The negative charged TS endowed the droplets with electrostatic repulsion and steric hinderance appeared to prevent flocculation and coalescence. These results would provide a potential application of natural TS in the preparation and stabilization of nanoemulsions containing essential oil.
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Wang L, Huang X, Jing H, Ma C, Wang H. Bilosomes as effective delivery systems to improve the gastrointestinal stability and bioavailability of epigallocatechin gallate (EGCG). Food Res Int 2021; 149:110631. [PMID: 34600647 DOI: 10.1016/j.foodres.2021.110631] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 07/24/2021] [Accepted: 07/27/2021] [Indexed: 12/18/2022]
Abstract
Epigallocatechin gallate (EGCG) has a variety of biological activities, but exhibits poor stability and low bioavailability. In this study, EGCG bilosome was prepared and characterized, and its stability during different storage conditions (pH, NaCl concentration, and temperature) and in gastrointestinal fluid was evaluated and compared with liposomes and niosomes. Among them, EGCG niosomes had the highest pH stability, and the existence of sodium cholate reduced the stability of bilosomes in acidic medium. EGCG stability was significantly increased in the presence of salt ions (0-100 mM NaCl) and under different temperatures (25 °C, 37 °C) when delivered as niosomes and bilosomes. Retention rate of EGCG in bilosomes was 71.64 ± 4.05% after incubation in simulated intestinal fluid for 2 h, which was significantly higher than retention rate of EGCG liposomes (24.02 ± 3.95%) and niosomes (55.74 ± 6.85%), thus indicating greater gastrointestinal stability of EGCG bilosomes. Furthermore, bioavailability of EGCG encapsulated in bilosomes was improved by 1.98 times. Overall, these findings indicate that EGCG bilosomes, as a new delivery system, had great potential application as a means to improve stability and bioavailability of EGCG.
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Affiliation(s)
- Li Wang
- School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xin Huang
- School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Huijuan Jing
- School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chaoyang Ma
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hongxin Wang
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Lobato Rodrigues AB, Martins RL, Rabelo ÉDM, Tomazi R, Santos LL, Brandão LB, Faustino CG, Ferreira Farias AL, dos Santos CBR, de Castro Cantuária P, Galardo AKR, de Almeida SSMDS. Development of nano-emulsions based on Ayapana triplinervis essential oil for the control of Aedes aegypti larvae. PLoS One 2021; 16:e0254225. [PMID: 34242328 PMCID: PMC8270136 DOI: 10.1371/journal.pone.0254225] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Accepted: 06/22/2021] [Indexed: 11/19/2022] Open
Abstract
Ayapana triplinervis is a plant species used in traditional medicine and in mystical-religious rituals by traditional communities in the Amazon. The aim of this study are to develop a nano-emulsion containing essential oil from A. triplinervis morphotypes, to evaluate larvicidal activity against Aedes aegypti and acute oral toxicity in Swiss albino mice (Mus musculus). The essential oils were extracted by steam dragging, identified by gas chromatography coupled to mass spectrometry, and nano-emulsions were prepared using the low energy method. Phytochemical analyses indicated the major compounds, expressed as area percentage, β-Caryophyllene (45.93%) and Thymohydroquinone Dimethyl Ether (32.93%) in morphotype A; and Thymohydroquinone Dimethyl Ether (84.53%) was found in morphotype B. Morphotype A essential oil nano-emulsion showed a particle size of 101.400 ± 0.971 nm (polydispersity index = 0.124 ± 0.009 and zeta potential = -19.300 ± 0.787 mV). Morphotype B essential oil nano-emulsion had a particle size of 104.567 ± 0.416 nm (polydispersity index = 0.168 ± 0.016 and zeta potential = -27.700 ± 1.307 mV). Histomorphological analyses showed the presence of inflammatory cells in the liver of animals treated with morphotype A essential oil nano-emulsion (MAEON) and morphotype B essential oil nano-emulsion (MBEON). Congestion and the presence of transudate with leukocyte infiltration in the lung of animals treated with MAEON were observed. The nano-emulsions containing essential oils of A. triplinervis morphotypes showed an effective nanobiotechnological product in the chemical control of A. aegypti larvae with minimal toxicological action for non-target mammals.
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Affiliation(s)
| | - Rosany Lopes Martins
- Department of Biological and Health Sciences, Federal University of Amapa, Macapá, Amapá, Brazil
| | - Érica de Menezes Rabelo
- Department of Biological and Health Sciences, Federal University of Amapa, Macapá, Amapá, Brazil
| | - Rosana Tomazi
- Department of Biological and Health Sciences, Federal University of Amapa, Macapá, Amapá, Brazil
| | - Lizandra Lima Santos
- Department of Biological and Health Sciences, Federal University of Amapa, Macapá, Amapá, Brazil
| | - Lethícia Barreto Brandão
- Department of Biological and Health Sciences, Federal University of Amapa, Macapá, Amapá, Brazil
| | - Cleidjane Gomes Faustino
- Department of Biological and Health Sciences, Federal University of Amapa, Macapá, Amapá, Brazil
| | | | | | - Patrick de Castro Cantuária
- Amapaense Herbarium, Institute of Scientific and Technological Research of the State of Amapá, Macapá, Amapá, Brazil
| | - Allan Kardec Ribeiro Galardo
- Laboratory of Medical Entomology, Institute of Scientific and Technological Research of the State of Amapá, Macapá, Amapá, Brazil
| | - Sheylla Susan Moreira da Silva de Almeida
- Department of Exact and Technological Sciences, Federal University of Amapá, Macapá, Amapá, Brazil
- Department of Biological and Health Sciences, Federal University of Amapa, Macapá, Amapá, Brazil
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Mehmood T, Ahmed A, Ahmed Z. Food-Grade Nanoemulsions for the Effective Delivery of β-Carotene. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:3086-3092. [PMID: 33646002 DOI: 10.1021/acs.langmuir.0c03399] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Utilization of β-carotene in functional food products is limited due to chemical instability, lower water-solubility, and higher melting point. The present research was designed to formulate a nanoemulsion system for the effective delivery of β-carotene. β-Carotene was successfully incorporated into nanoemulsions using the ultrasonication method. During 60 days of storage, the droplet size of β-carotene-containing nanoemulsions varied from 112.36 to 133.9 nm at 4 °C and from 112.36 to 147.1 nm at 25 °C. The oxidation stability of olive oil was remarkably increased when incorporated into nanoemulsions. β-Carotene nanoemulsions remained stable under varying ionic strengths (50-400 mM), pH values (2-8), and freeze-thaw cycles (four). The values of turbidity and total color difference increased over time and at a higher temperature. Degradation of β-carotene was substantially slower in nanoemulsions, and the addition of antioxidants significantly increased the retention of β-carotene in nanoemulsions. These findings suggest that the ultrasonic homogenization method has potential for the preparation of β-carotene nanoemulsions with desirable properties. These nanoemulsions can be effectively used for the incorporation of β-carotene in the food and beverage industry.
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Affiliation(s)
- Tahir Mehmood
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Anwaar Ahmed
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Zaheer Ahmed
- Department of Environmental Design, Health and Nutritional Sciences, Allama Iqbal Open University, Islamabad 44000, Pakistan
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Characterization of Rosewood and Cinnamon Cassia essential oil polymeric capsules: Stability, loading efficiency, release rate and antimicrobial properties. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107605] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Development and Study of Nanoemulsions and Nanoemulsion-Based Hydrogels for the Encapsulation of Lipophilic Compounds. NANOMATERIALS 2020; 10:nano10122464. [PMID: 33317080 PMCID: PMC7763598 DOI: 10.3390/nano10122464] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 12/03/2020] [Accepted: 12/06/2020] [Indexed: 12/15/2022]
Abstract
Biocompatible nanoemulsions and nanoemulsion-based hydrogels were formulated for the encapsulation and delivery of vitamin D3 and curcumin. The aforementioned systems were structurally studied applying dynamic light scattering (DLS), electron paramagnetic resonance (EPR) spectroscopy and viscometry. In vitro studies were conducted using Franz diffusion cells to investigate the release of the bioactive compounds from the nanocarriers. The cytotoxicity of the nanoemulsions was investigated using the thiazolyl blue tetrazolium bromide (MTT) cell proliferation assay and RPMI 2650 nasal epithelial cells as in vitro model. DLS measurements showed that vitamin D3 and curcumin addition in the dispersed phase of the nanoemulsions caused an increase in the size of the oil droplets from 78.6 ± 0.2 nm to 83.6 ± 0.3 nm and from 78.6 ± 0.2 nm to 165.6 ± 1.0 nm, respectively. Loaded nanoemulsions, in both cases, were stable for 60 days of storage at 25 °C. EPR spectroscopy revealed participation of vitamin D3 and curcumin in the surfactants monolayer. In vitro release rates of both lipophilic compounds from the nanoemulsions were comparable to the corresponding ones from the nanoemulsion-based hydrogels. The developed o/w nanoemulsions did not exhibit cytotoxic effect up to the concentration threshold of 1 mg/mL in the cell culture medium.
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Mauriello E, Ferrari G, Donsì F. Effect of formulation on properties, stability, carvacrol release and antimicrobial activity of carvacrol emulsions. Colloids Surf B Biointerfaces 2020; 197:111424. [PMID: 33099148 DOI: 10.1016/j.colsurfb.2020.111424] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 07/17/2020] [Accepted: 10/13/2020] [Indexed: 12/16/2022]
Abstract
The structural design of essential oil emulsions can be exploited to modulate their antimicrobial activity, through the effect that the main formulation parameters (oil phase composition and type of emulsifier) have on the release of encapsulated antimicrobial compounds. In this work, different emulsions containing carvacrol, selected as model essential oil component, were characterized in terms of emulsions size, stability, and carvacrol release and solubilization, determined in Franz cells, and tested for minimum inhibitory and microbicidal concentration against P. fluorescens, S. epidermidis, and S. cerevisiae. The results showed that carvacrol fraction in the oil phase significantly affected oil viscosity, density, and O/W interfacial tension. Carvacrol solubilization in the aqueous phase, in equilibrium with the oil mixture, increased with the concentration of carvacrol in the oil phase and with the presence of an emulsifier/stabilizer in the aqueous phase. However, when encapsulated in emulsions carvacrol solubilization exhibited a weak dependence on carvacrol fraction in oil phase because part of the emulsifier/stabilizer was adsorbed at the O/W interface. Higher carvacrol solubilization was observed for WPM Pickering emulsions, followed by WPI and T80 emulsions. The antimicrobial activity was proportional to carvacrol solubilization, suggesting that emulsion droplets act as micrometric tanks for carvacrol, which is steadily released over time in the aqueous phase. The high carvacrol solubilization in the aqueous phase at higher carvacrol fractions in the oil phase (≥75% w/w) was also responsible for lower T80 and WPI emulsion stability because of coalescence, whereas all WPM emulsions exhibited signs of flocculation.
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Affiliation(s)
- Eugenio Mauriello
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084, Fisciano, Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084, Fisciano, Italy; ProdAl Scarl, Via Giovanni Paolo II 132, 84084, Fisciano, Italy
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084, Fisciano, Italy.
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Sedaghat Doost A, Devlieghere F, Stevens CV, Claeys M, Van der Meeren P. Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds. Food Chem 2020; 327:126970. [PMID: 32473414 DOI: 10.1016/j.foodchem.2020.126970] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 04/04/2020] [Accepted: 05/02/2020] [Indexed: 10/24/2022]
Abstract
The self-assembly of Tween 80 (T80) micelles loaded with plant-based oregano essential oil (OR) and trans-cinnamaldehyde (TCA) was studied. The effect of different factors, including the surfactant to oil ratio, the presence of sodium chloride, thermal treatment, and dilution on their formation and physicochemical stability was evaluated. The creation of nano-cargos was confirmed by TEM. The self-associated structures had z-average droplet diameters of 92 to 337 nm without any energy input. Whereas addition of 10% (w/v) NaCl prevented the formation of oregano essential oil nano-assemblies of T80, swollen micelles containing TCA were successfully produced. Moreover, the OR or TCA loaded-micelles had only a slight droplet size variation upon thermal treatment. Ultimately, their antibacterial activity analysis against some food pathogens revealed that the encapsulation of OR and TCA within micelles crucially improved their antibacterial activity. These straightforward and cost-effective designed systems can be applicable in different products, including foods and agrochemicals.
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Affiliation(s)
- Ali Sedaghat Doost
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium.
| | - Frank Devlieghere
- Research Unit of Food Microbiology and Food Preservation, part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium
| | - Christian V Stevens
- SynBioC Research Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium
| | - Myriam Claeys
- Nematology Research Unit, Department of Biology, Ghent University, K.L. Ledeganckstraat 35, Gent 9000, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium
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Saidi V, Sheikh-Zeinoddin M, Kobarfard F, Soleimanian-Zad S, Sedaghat Doost A. Profiling of bioactive metabolites during the ripening of a semi-hard non-starter culture cheese to detect functional dietary neurotransmitters. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101734] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Sedaghat Doost A, Nikbakht Nasrabadi M, Kassozi V, Nakisozi H, Van der Meeren P. Recent advances in food colloidal delivery systems for essential oils and their main components. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.037] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Nikbakht Nasrabadi M, Sedaghat Doost A, Goli SAH, Van der Meeren P. Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions. Food Chem 2020; 311:125872. [PMID: 31767488 DOI: 10.1016/j.foodchem.2019.125872] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 10/21/2019] [Accepted: 11/06/2019] [Indexed: 11/25/2022]
Abstract
The aim of this study was to evaluate the effect of Pickering stabilization by biopolymer-based particles (bioparticles), consisting of flaxseed protein and polysaccharides, and of the addition of thymol to the oil phase on the oxidation stability, and digestion fate of flaxseed oil (FO) emulsions, compared to bulk FO and conventional emulsions stabilized by polysorbate 80 (PS80). Applying Pickering stabilization and thymol simultaneously was a successful approach to retard FO oxidation. Moreover, lipid digestion was slower in bioparticle-stabilized emulsions compared to PS80 stabilized emulsions. The thymol bioaccessibility increased after incorporation into FO Pickering emulsions in comparison to the bulk oil. The results suggested that the combination of Pickering stabilization and thymol addition to the oil phase can be used as a promising way of protecting highly unsaturated oils such as FO against oxidation. These emulsions are also applicable for designing functional foods with controlled lipid digestion.
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Affiliation(s)
- Maryam Nikbakht Nasrabadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran; Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Ali Sedaghat Doost
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
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Leclercq L, Tessier J, Douyère G, Nardello-Rataj V, Schmitzer AR. Phytochemical- and Cyclodextrin-Based Pickering Emulsions: Natural Potentiators of Antibacterial, Antifungal, and Antibiofilm Activity. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:4317-4323. [PMID: 32271592 DOI: 10.1021/acs.langmuir.0c00314] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
We present self-assembled Pickering emulsions containing biocidal phytochemical oils (carvacrol and terpinen-4-ol) and β-cyclodextrin able to potentiate the antimicrobial and antibiofilm activity of miconazoctylium bromide. The carvacrol-containing emulsion is 2-fold more sensitive against C. albicans and S. aureus and highly active against E. coli, compared to the commercial cream containing miconazole nitrate. Moreover, this emulsion shows a synergistic effect against fungi, additive responses against bacteria, and remarkable staphylococcal biofilm eradication. These results are associated with membrane permeabilization, enzymes inhibition, and the accumulation of reactive oxygen species in microorganisms.
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Affiliation(s)
- Loïc Leclercq
- Univ. Lille, CNRS, Centrale Lille, Univ. Artois, UMR 8181, UCCS - Unité de Catalyse et Chimie du Solide, 59000 Lille, France
| | - Jérémie Tessier
- Université de Montréal, Département de Chimie, CP 6128 Succursale Centre-Ville, H3C3J7 Montréal, Québec, Canada
| | - Grégory Douyère
- Univ. Lille, CNRS, Centrale Lille, Univ. Artois, UMR 8181, UCCS - Unité de Catalyse et Chimie du Solide, 59000 Lille, France
| | - Véronique Nardello-Rataj
- Univ. Lille, CNRS, Centrale Lille, Univ. Artois, UMR 8181, UCCS - Unité de Catalyse et Chimie du Solide, 59000 Lille, France
| | - Andreea R Schmitzer
- Université de Montréal, Département de Chimie, CP 6128 Succursale Centre-Ville, H3C3J7 Montréal, Québec, Canada
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Mehmood T, Ahmed A. Tween 80 and Soya-Lecithin-Based Food-Grade Nanoemulsions for the Effective Delivery of Vitamin D. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:2886-2892. [PMID: 32118445 DOI: 10.1021/acs.langmuir.9b03944] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Fortification of food and beverages with vitamin D is demanding due to its poor water solubility and oxidation, due to exposure to light and high temperature. The purpose of this research work was to formulate an effective food-grade delivery system for the incorporation of vitamin D into food products and beverages. Food-grade vitamin D nanoemulsions were successfully prepared using mixed surfactant (Tween 80 and soya lecithin) and ultrasonic homogenization techniques. Significant effects (p < 0.05) of temperatures (4 and 25 °C) and storage intervals (1 month) were observed on the turbidity and vitamin D retention. At the end of a 2 month storage, the droplet sizes of the nanoemulsion were 140.15 nm at 4 °C and 155.5 nm at 25 °C. p-Anisidine value of canola oil significantly reduced (p < 0.05) after its incorporation into nanoemulsions. The turbidity values of nanoemulsions increased with the increase in storage duration and temperature. These nanoemulsions remain stable against a wide range of temperatures (30-90 °C), pH values (2-8), ionic strengths (50-400 mM), and freeze-thaw cycles (4 cycles). At the end of 30 days of storage, vitamin D retentions were 74.4 ± 1.2 and 55.3 ± 2.1% in nanoemulsions stored at 4 and 25 °C, respectively. These results suggest that mixed-surfactant-based nanoemulsions are an effective delivery system for the incorporation of vitamin D into food and beverages to overcome the worldwide deficiency of vitamin D.
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Affiliation(s)
- Tahir Mehmood
- School of Chemistry, University of Glasgow, Glasgow G12 8QQ, United Kingdom
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Anwaar Ahmed
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
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Gu S, Li L, Huang H, Wang B, Zhang T. Antitumor, Antiviral, and Anti-Inflammatory Efficacy of Essential Oils from Atractylodes macrocephala Koidz. Produced with Different Processing Methods. Molecules 2019; 24:molecules24162956. [PMID: 31443182 PMCID: PMC6719198 DOI: 10.3390/molecules24162956] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 08/11/2019] [Accepted: 08/13/2019] [Indexed: 12/31/2022] Open
Abstract
Atractylodes macrocephala Koidz. has been used as an invigorating spleen drug for eliminating dampness and phlegm in China. According to recent researches, different processing methods may affect the drug efficacy, so we collected A. macrocephala from the Zhejiang Province, produced with different processing methods, crude A. macrocephala (CA) and bran-processed A. macrocephala (BA), then analyzed its essential oils (EOs) by GC/MS. The results showed 34 components representing 98.44% of the total EOs of CA were identified, and 46 components representing 98.02% of the total EOs of BA were identified. Atractylone is the main component in A. macrocephala. Compared with CA, BA has 46 detected compounds, 28 of which were identical, and 6 undetected compounds. Pharmacodynamic results revealed that the EOs of CA and atractylone exhibited more effective anticancer activity in HepG2, MCG803, and HCT-116 cells than the EOs of BA; while the EOs of BA exhibited simple antiviral effect on viruses H3N2, both the EOs and atractylone show anti-inflammatory activity by inhibiting the lipopolysaccharide (LPS)-induced nitric oxide (NO) production in ANA-1 cells.
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Affiliation(s)
- Sihao Gu
- School of Pharmacy, Experiment Center for Teaching and Learning, Shanghai University of Traditional Chinese Medicine, 1200 Cai-lun Rd, Shanghai 201203, China
| | - Ling Li
- School of Pharmacy, Experiment Center for Teaching and Learning, Shanghai University of Traditional Chinese Medicine, 1200 Cai-lun Rd, Shanghai 201203, China
| | - Hai Huang
- Experimental Teaching Center of Pharmaceutical Sciences, School of Pharmacy, Fudan University, 826 Zhang-heng Rd, Shanghai 201203, China
| | - Bing Wang
- School of Pharmacy, Experiment Center for Teaching and Learning, Shanghai University of Traditional Chinese Medicine, 1200 Cai-lun Rd, Shanghai 201203, China.
- Center for Pharmaceutics Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, 501 Hai-ke Rd, Shanghai 201203, China.
| | - Tong Zhang
- School of Pharmacy, Experiment Center for Teaching and Learning, Shanghai University of Traditional Chinese Medicine, 1200 Cai-lun Rd, Shanghai 201203, China.
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