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Ashaq B, Rasool K, Habib S, Bashir I, Nisar N, Mustafa S, Ayaz Q, Nayik GA, Uddin J, Ramniwas S, Mugabi R, Wani SM. Insights into chemistry, extraction and industrial application of lemon grass essential oil -A review of recent advances. Food Chem X 2024; 22:101521. [PMID: 38952570 PMCID: PMC11215000 DOI: 10.1016/j.fochx.2024.101521] [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: 04/04/2024] [Revised: 05/16/2024] [Accepted: 05/27/2024] [Indexed: 07/03/2024] Open
Abstract
Lemongrass essential oil (LEO), extracted from high-oil lemongrass, gains prominence as a versatile natural product due to growing demand for safe health solutions. LEO comprises beneficial compounds like citral, isoneral, geraniol, and citronellal, offering diverse pharmacological benefits such as antioxidant, antifungal, antibacterial, antiviral, and anticancer effects. LEO finds applications in food preservation, cosmetics, and pharmaceuticals, enhancing profitability across these sectors. The review focuses on the extraction of LEO, emphasizing the need for cost-effective methods. Ultrasound and supercritical fluid extraction are effective in reducing extraction time, increasing yields, and enhancing oil quality. LEO shows promise as a valuable natural resource across industries, with applications in packaging, coating, and film development. LEO's ability to extend the shelf life of food items and impart natural flavors positions it as a valuable asset. Overall, the review emphasizes LEO's therapeutic, antimicrobial, and antioxidant properties, strengthening its potential in the food, pharmaceutical, and cosmetic sectors.
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Affiliation(s)
- Barjees Ashaq
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Khansa Rasool
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Samira Habib
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Iqra Bashir
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Naseh Nisar
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Sehrish Mustafa
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Qudsiya Ayaz
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Govt. Degree College, Shopian 192303, J&K, India
| | - Jalal Uddin
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Khalid University, Asir 61421, Saudi Arabia
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India
| | - Robert Mugabi
- Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, J&K, India
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Advances and trends in encapsulation of essential oils. Int J Pharm 2023; 635:122668. [PMID: 36754179 DOI: 10.1016/j.ijpharm.2023.122668] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 01/08/2023] [Accepted: 01/28/2023] [Indexed: 02/09/2023]
Abstract
There is a huge concern regarding the potential carcinogenic and mutagenic risks associated with the usage of synthetic chemicals as preservatives in various consumer products such as food and pharmaceutical formulations. In this aspect, there is a need for the development of alternative natural preservatives to replace these synthetic chemicals. More recently, naturally occurring essential oils have emerged as popular ingredients owing to their unique characteristics like antioxidant and antimicrobial activity, to enrich and enhance the functional properties of consumer products. However, due to their high volatility and hydrophobicity, their functionality is lost and their incorporation in aqueous products is challenging. One of the promising strategies to overcome this challenge is encapsulation which involves the entrapment of the essential oil inside a biocompatible material for its controlled release and increased bioavailability. Also, the choice of encapsulation method depends on the component to be encapsulated and the shell material. In this review, encapsulation in various colloidal systems that facilitate the potential delivery of essential oils is discussed. The focus is on encapsulation techniques along with their advantages and disadvantages, encapsulation efficiency, and in vitro release studies.
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Rodríguez-López MI, Mercader-Ros MT, Pérez-Garrido A, Pérez-Sánchez H, Pellicer JA, Lucas-Abellán C, Montoro-García S, Yáñez-Gascón MJ, Gil-Izquierdo Á, Núñez-Delicado E, Gabaldón JA. Carvacrol and HP-β-Cyclodextrin Complexes: Extensive Characterization and Potential Cytotoxic Effect in Human Colorectal Carcinoma Cells. Pharmaceutics 2022; 14:pharmaceutics14122638. [PMID: 36559131 PMCID: PMC9786748 DOI: 10.3390/pharmaceutics14122638] [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: 10/22/2022] [Revised: 11/22/2022] [Accepted: 11/25/2022] [Indexed: 12/03/2022] Open
Abstract
The aim of this study was to obtain solid carvacrol-cyclodextrin (CD) complexes for use in the pharmaceutical industry. To this end, the complexation of carvacrol at different pH values was studied in detail, to determine the type of CD and the reaction environment that supported the highest amount of encapsulated carvacrol. Evidence of the capability of hydroxypropyl-β-cyclodextrins (HP-β-CD) to form inclusion complexes with carvacrol (KC = 5042 ± 176 L mol-1) and more high complexation efficiency (2.824) was demonstrated for HP-β-CDs using two different energy sources, ultrasound (US) (KC = 8129 ± 194 L mol-1 24 h) and microwave irradiation (MWI) (KC = 6909 ± 161 L mol-1), followed by spraying the resulting solution in a spray dryer. To confirm complex formation, the complexes were characterized using various instrumental methods to corroborate the carvacrol incorporation into the hydrophobic cavity of HP-β-CD. The obtained carvacrol solid complexes were analyzed by 1H nuclear magnetic resonance (1H-NMR) and 2D nuclear magnetic resonance (ROSEY), differential scanning calorimetry (DSC), thermogravimetric analysis (TG) and Fourier transform infrared spectroscopy (FTIR) characterization. The structures of the resulting complexes were also characterized by molecular modeling. Furthermore, 1 mM HP-β-CD-carvacrol complex has been shown to reduce cell proliferation in HCT-116 colorectal cancer cells by 43%, much more than in a healthy lung fibroblast MRC-5 cell line (11%).
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Affiliation(s)
- María Isabel Rodríguez-López
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, E-30107 Guadalupe, Spain
| | - María Teresa Mercader-Ros
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, E-30107 Guadalupe, Spain
| | - Alfonso Pérez-Garrido
- Bioinformatics and High Performance Computing Group (BIO-HPC), Dpto. del Grado en Informática, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, E-30107 Guadalupe, Spain
| | - Horacio Pérez-Sánchez
- Bioinformatics and High Performance Computing Group (BIO-HPC), Dpto. del Grado en Informática, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, E-30107 Guadalupe, Spain
| | - José Antonio Pellicer
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, E-30107 Guadalupe, Spain
| | - Carmen Lucas-Abellán
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, E-30107 Guadalupe, Spain
| | - Silvia Montoro-García
- Cátedra de Riesgo Cardiovascular y Departamento de Nutrición, Facultad de Ciencias de la Salud, UCAM, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, E-30107 Guadalupe, Spain
| | - María Josefa Yáñez-Gascón
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, E-30107 Guadalupe, Spain
| | - Ángel Gil-Izquierdo
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, University Campus of Espinardo—Edif. 25, E-30100 Espinardo, Spain
| | - Estrella Núñez-Delicado
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, E-30107 Guadalupe, Spain
| | - José Antonio Gabaldón
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, E-30107 Guadalupe, Spain
- Correspondence: ; Tel.: +34-968-278622
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Wen H, Zhang D, Liu J, Shang X, Liu X, Du Z, Zhang T. Application of γ-cyclodextrin-lysozyme as host materials for encapsulation of curcumin: characterization, stability, and controlled release properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5925-5934. [PMID: 35437803 DOI: 10.1002/jsfa.11943] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 04/13/2022] [Accepted: 04/19/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND In this study, a safe and relatively stable γ-cyclodextrin-lysozyme (γ-CD-Lys) was synthesized using epichlorohydrin as the cross-linking agent, and curcumin was successfully encapsulated in γ-CD-Lys. RESULTS The successful Lys grafting onto γ-CD can be demonstrated by a high grafting ratio (79.02%) and was further confirmed by Fourier transform infrared (FTIR) band shifts and the new signal obtained at δ 2.75 in proton nuclear magnetic resonance. The encapsulation efficiency value of γ-CD-Lys was 76.74%, and the successful encapsulation of curcumin into γ-CD-Lys was confirmed by crystal structure change, increased melting point, and FTIR band shifts. The intermolecular bonds results suggested that associative forces between curcumin and γ-CD-Lys were electrostatic interaction, hydrogen bonds interaction, and hydrophobic interaction. The designed nanoparticles had excellent stability at low pH and low salt concentration. The release rate of these nanoparticles was inhibited in simulated gastric conditions, whereas it increased significantly in intestinal media. Simulated gastrointestinal digestion experiments further confirmed that nanoparticles showed higher bioaccessibility (86.05%) compared with curcumin (58.82%). CONCLUSION Overall, our study showed that the nanoparticles were highly promising for delivering curcumin because of their enhanced functional attributes and stabilization in acid or low salt environments. Also, it was an excellent wall material for targeting hydrophobic bioactive compounds in the intestinal tract via oral administration. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Hedi Wen
- Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering, Jilin University, Changchun, China
| | - Deju Zhang
- Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering, Jilin University, Changchun, China
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering, Jilin University, Changchun, China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering, Jilin University, Changchun, China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering, Jilin University, Changchun, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering, Jilin University, Changchun, China
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de Oliveira Alencar DD, de Souza EL, da Cruz Almeida ET, da Silva AL, Oliveira HML, Cavalcanti MT. Microencapsulation of Cymbopogon citratus D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities. Foods 2022; 11:foods11081111. [PMID: 35454699 PMCID: PMC9031753 DOI: 10.3390/foods11081111] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 03/25/2022] [Accepted: 04/11/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to microencapsulate Cymbopogon citratus essential oil (CCEO) with spray drying using maltodextrin and gelatin. The effects of the operational conditions (inlet temperature (130–160 °C), CCEO concentration (5–15%), maltodextrin concentration (10–20%)) on the physicochemical stability and antioxidant and antibacterial activities of the CCEO microcapsules were determined. The CCEO microencapsulation process had yield and encapsulation efficiency values varying from 31.02 to 77.53% and 15.86–61.95%, respectively. CCEO microcapsules had antibacterial effects against Staphylococcus aureus and Escherichia coli with minimum inhibitory concentration varying from 10 to 20%, and total phenolic contents and antioxidant activities varying from 1632 to 4171.08 μg TE/g and 28.55–45.12 µg/g, respectively. CCEO microcapsules had average diameters varying from 5.10 to 10.11 µm, with spherical external structures without cracks and apparent pores. The best desirable process conditions for CCEO microencapsulation were process inlet temperature of 148 °C, maltodextrin concentration of 15%, and CCEO concentration of 10%. The results showed that CCEO microcapsules with increased stability and low degradation of active components can be prepared by spray drying using maltodextrin and gelatin with the production of microcapsules, which could be exploited as potential food preservatives.
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Affiliation(s)
- Denise Dantas de Oliveira Alencar
- Post-Graduation Program in Agroindustrial Systems, Center for Agro-Food Science and Technology, Federal University of Campina Grande, Pombal 58840-000, PB, Brazil; (D.D.d.O.A.); (M.T.C.)
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil;
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil;
- Correspondence: ; Tel.: +55-83-32167807
| | - Erika Thayse da Cruz Almeida
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil;
| | - André Leandro da Silva
- Center for Health and Rural Technology, Federal University of Campina Grande, Patos 58708-110, PB, Brazil;
| | - Hugo Miguel Lisboa Oliveira
- Post-Graduation Program in Food Engineering, Academic Unity of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-900, PB, Brazil;
| | - Mônica Tejo Cavalcanti
- Post-Graduation Program in Agroindustrial Systems, Center for Agro-Food Science and Technology, Federal University of Campina Grande, Pombal 58840-000, PB, Brazil; (D.D.d.O.A.); (M.T.C.)
- National Institute of Semi-Arid, Ministry of Science, Technology and Innovations, Campina Grande 58434-700, PB, Brazil
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Faheem F, Liu ZW, Rabail R, Haq IU, Gul M, Bryła M, Roszko M, Kieliszek M, Din A, Aadil RM. Uncovering the Industrial Potentials of Lemongrass Essential Oil as a Food Preservative: A Review. Antioxidants (Basel) 2022; 11:720. [PMID: 35453405 PMCID: PMC9031912 DOI: 10.3390/antiox11040720] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/24/2022] [Accepted: 04/01/2022] [Indexed: 02/01/2023] Open
Abstract
The food industry is growing vastly, with an increasing number of food products and the demand of consumers to have safe and pathogen-free food with an extended shelf life for consumption. It is critical to have food safe from pathogenic bacteria, fungi, and unpleasant odors or tastes so that the food may not cause any health risks to consumers. Currently, the direction of food industry has been shifting from synthetically produced preservatives to natural preservatives to lower the unnecessary chemical burden on health. Many new technologies are working on natural prevention tools against food degradation. Lemongrass is one such natural preservative that possesses significant antimicrobial and antioxidant activity. The essential oil of lemongrass contains a series of terpenes that are responsible for these activities. These properties make lemongrass acceptable in the food industry and may fulfill consumer demands. This article provides detailed information about the role of lemongrass and its essential oil in food preservation. The outcomes of the research on lemongrass offer room for its new technological applications in food preservation.
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Affiliation(s)
- Fatima Faheem
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (F.F.); (R.R.); (M.G.); (A.D.)
| | - Zhi Wei Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| | - Roshina Rabail
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (F.F.); (R.R.); (M.G.); (A.D.)
| | - Iahtisham-Ul Haq
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore 54600, Pakistan;
| | - Maryam Gul
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (F.F.); (R.R.); (M.G.); (A.D.)
| | - Marcin Bryła
- Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36, 02-532 Warsaw, Poland; (M.B.); (M.R.)
| | - Marek Roszko
- Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36, 02-532 Warsaw, Poland; (M.B.); (M.R.)
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
| | - Ahmad Din
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (F.F.); (R.R.); (M.G.); (A.D.)
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (F.F.); (R.R.); (M.G.); (A.D.)
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Yang T, Qin W, Zhang Q, Luo J, Lin D, Chen H. Essential-oil capsule preparation and its application in food preservation: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2021934] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Tian Yang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Junyun Luo
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
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Pratiwi L, Eddy DR, Al Anshori J, Harja A, Wahyudi T, Mulyawan AS, Julaeha E. Microencapsulation of Citrus aurantifolia essential oil with the optimized CaCl 2 crosslinker and its antibacterial study for cosmetic textiles †. RSC Adv 2022; 12:30682-30690. [PMID: 36337964 PMCID: PMC9597583 DOI: 10.1039/d2ra04053k] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Accepted: 10/12/2022] [Indexed: 11/06/2022] Open
Abstract
A functional fabric immobilized by the microcapsules of C. aurantifolia lime essential oil (LO) was prepared and characterized. A varied amount of CaCl2 crosslinker was optimized to coacervate LO using alginate–gelatin biopolymers and Tween 80 emulsifier. A further evaluation of the immobilized LO microcapsules for the antibacterial effect against both Gram-positive and Gram-negative bacteria was conducted. The optimized alginate/gelatin-based microcapsules were effectively crosslinked by 15% CaCl2 with an yield, oil content (OC), and encapsulation efficiency (EE) of 39.91 ± 3.10%, 78.33 ± 7.53%, and 90.27 ± 5.84%, respectively. A spherical shape of LO microcapsules was homogeneously found with an average particle size of 1.394 μm. A first-order kinetics mechanism for the release of LO out of the microcapsules was modeled by Avrami's kinetic equation (k = 1.60 ± 3.68 × 10−5 s−1). The LO microcapsules demonstrated good thermal stability up to 100 °C and maintained 51.07% OC and 43.56% EE at ambient temperature for three weeks. Using a pad dry method and citric acid binder, LO microcapsules were successfully immobilized on a cloth with a % add on 30.60 ± 1.80%. The LO microcapsules and the immobilized one exhibited a moderate ZoI of bacterial growth for Gram-positive S. aureus and S. epidermidis as well as Gram-negative E. coli and K. pneumonia. Further washing test toward the functional fabric showed that the LO microcapsules incorporated into the fabric were resistant to five cycles of normal washing with a mass reduction of 22.01 ± 1.69%. A functional fabric immobilized by the microcapsules of C. aurantifolia lime essential oil (LO) was prepared and characterized.![]()
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Affiliation(s)
- Luthfia Pratiwi
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas PadjadjaranJl. Raya Bandung-Sumedang km.21, JatinangorSumedang45363West JavaIndonesia
| | - Diana Rakhmawaty Eddy
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas PadjadjaranJl. Raya Bandung-Sumedang km.21, JatinangorSumedang45363West JavaIndonesia
| | - Jamaludin Al Anshori
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas PadjadjaranJl. Raya Bandung-Sumedang km.21, JatinangorSumedang45363West JavaIndonesia
| | - Asep Harja
- Department of Geophysics, Faculty of Mathematics and Natural Sciences, Universitas PadjadjaranJl. Raya Bandung-Sumedang km.21, JatinangorSumedang45363West JavaIndonesia
| | - Tatang Wahyudi
- Center for TextileJl. Jendral Ahmad Yani No.390Bandung40272West JavaIndonesia
| | - Agus Surya Mulyawan
- Center for TextileJl. Jendral Ahmad Yani No.390Bandung40272West JavaIndonesia
| | - Euis Julaeha
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas PadjadjaranJl. Raya Bandung-Sumedang km.21, JatinangorSumedang45363West JavaIndonesia
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Characterization of the Inclusion Complexes of Isothiocyanates with γ-Cyclodextrin for Improvement of Antibacterial Activities against Staphylococcus aureus. Foods 2021; 11:foods11010060. [PMID: 35010184 PMCID: PMC8750663 DOI: 10.3390/foods11010060] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/15/2021] [Accepted: 12/23/2021] [Indexed: 12/23/2022] Open
Abstract
The aim of this study was to develop inclusions formed by γ-cyclodextrin (γ-CD) and three isothiocyanates (ITCs), including benzyl isothiocyanate (BITC), phenethyl isothiocyanate (PEITC), and 3-methylthiopropyl isothiocyanate (MTPITC) to improve their controlled release for the inhibition of Staphylococcus aureus (S. aureus). These inclusion complexes were characterized using X-ray diffraction, Fourier-transform infrared, thermogravimetry, and scanning electron microscopy (SEM), providing appropriate evidence to confirm the formation of inclusion complexes. Preliminary evaluation of the antimicrobial activity of the different inclusion complexes, carried out in vitro by agar diffusion, showed that such activity lasted 5–7 days longer in γ-CD-BITC, in comparison with γ-CD-PEITC and γ-CD-MTPITC. The biofilm formation was less in S. aureus treated with γ-CD-BITC than that of BITC by using crystal violet quantification assay and SEM. The expression of virulence genes, including sarA, agr, cp5D, cp8F, clf, nuc, and spa, showed sustained downregulation in S. aureus treated with γ-CD-BITC for 24 h by quantitative real-time polymerase chain reaction (qRT-PCR). Moreover, the growth of S. aureus in cooked chicken breast treated with γ-CD-BITC and BITC was predicted by the Gompertz model. The lag time of γ-CD-BITC was 1.3–2.4 times longer than that of BITC, and correlation coefficient (R2) of the secondary models was 0.94–0.99, respectively. These results suggest that BITC has a more durable antibacterial effect against S. aureus after encapsulation by γ-CD.
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Xiao Z, Zhang Y, Niu Y, Ke Q, Kou X. Cyclodextrins as carriers for volatile aroma compounds: A review. Carbohydr Polym 2021; 269:118292. [PMID: 34294318 DOI: 10.1016/j.carbpol.2021.118292] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 05/20/2021] [Accepted: 05/31/2021] [Indexed: 12/12/2022]
Abstract
Cyclodextrins (CDs) are edible and biocompatible natural cyclic compounds that can encapsulate essential oils, flavours, volatile aroma compounds, and other substances. Complexation with CD-based materials improves the solubility and stability of volatile compounds and protects the bioactivity of the core materials. Therefore, the development of CD/volatile compound nanosystems is a key research area in the food, cosmetic, and pharmaceutical industries. This review briefly introduces the main types of natural CD; preparation methods of CD-based materials as carriers for aromatic substances or essential oils; characterisation methods used to calculate the interaction between CDs and volatile aroma compounds; molecular docking and simulation methods; and the application of CD-based nanosystems in different industries. The review aims to provide guidance for relevant practitioners in selecting appropriate CD materials and characterisation methods.
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Affiliation(s)
- Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Yaqi Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Qinfei Ke
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Xingran Kou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai 201620, China.
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Esquivel-Chávez F, Colín-Chávez C, Virgen-Ortiz JJ, Martínez-Téllez MÁ, Avena-Bustillos RDJ, Peña-Madrigal G, Miranda-Ackerman MA. Control of mango decay using antifungal sachets containing of thyme oil/modified starch/agave fructans microcapsules. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2020.100008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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Fourtaka K, Christoforides E, Tzamalis P, Bethanis K. Inclusion of citral isomers in native and methylated cyclodextrins: Structural insights by X-ray crystallography and molecular dynamics simulation analysis. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2021.130169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Cortez-Trejo M, Wall-Medrano A, Gaytán-Martínez M, Mendoza S. Microencapsulation of pomegranate seed oil using a succinylated taro starch: Characterization and bioaccessibility study. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100929] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Chen Z, Zong L, Chen C, Xie J. Development and characterization of PVA-Starch active films incorporated with β-cyclodextrin inclusion complex embedding lemongrass (Cymbopogon citratus) oil. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100565] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Coimbra PPS, Cardoso FDSN, Gonçalves ÉCBDA. Spray-drying wall materials: relationship with bioactive compounds. Crit Rev Food Sci Nutr 2020; 61:2809-2826. [DOI: 10.1080/10408398.2020.1786354] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Pedro Paulo Saldanha Coimbra
- Laboratory of Bioactives, Food and Nutrition Post-Graduate Program, Federal University of Rio de Janeiro State, Rio de Janeiro, Brazil
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Microencapsulation of Lemongrass (Cymbopogon citratus) Essential Oil Via Spray Drying: Effects of Feed Emulsion Parameters. Processes (Basel) 2020. [DOI: 10.3390/pr8010040] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to attempt the encapsulation of lemongrass (Cymbopogon citratus) essential oil utilizing spray drying technique. An array of process parameters including concentration of wall (15–30%), type of wall materials (maltodextrin, maltodextrin and gum Arabic mixture), and concentration of essential oil (0.5–2.0%) were thoroughly investigated. The results show that the use of sole maltodextrin as encapsulant gave microcapsules characteristics comparable to that of powder produced using maltodextrin and gum Arabic mixture. The encapsulation process that was performed with maltodextrin at the concentration of 30% as wall material and lemongrass essential oil at the concentration of 1.5% as core material showed highest drying yield (84.49%), microencapsulation yield (89.31%) and microencapsulation efficiency (84.75%). Encapsulated essential oils retained most of their major constituents in comparison with the bare essential oils without any significant compromise in product quality.
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Xiao Z, Hou W, Kang Y, Niu Y, Kou X. Encapsulation and sustained release properties of watermelon flavor and its characteristic aroma compounds from γ-cyclodextrin inclusion complexes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105202] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Jiang M, Hong Y, Gu Z, Cheng L, Li Z, Li C. Preparation of a starch-based carrier for oral delivery of Vitamin E to the small intestine. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.021] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Efficient Encapsulation of Citral in Fast-Dissolving Polymer-Free Electrospun Nanofibers of Cyclodextrin Inclusion Complexes: High Thermal Stability, Longer Shelf-Life, and Enhanced Water Solubility of Citral. NANOMATERIALS 2018; 8:nano8100793. [PMID: 30301193 PMCID: PMC6215197 DOI: 10.3390/nano8100793] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 10/02/2018] [Accepted: 10/03/2018] [Indexed: 02/07/2023]
Abstract
Here, we report a facile production of citral/cyclodextrin (CD) inclusion complex (IC) nanofibers (NFs) from three types of CDs (hydroxypropyl-beta-cyclodextrin (HPβCD), hydroxypropyl-gamma-cyclodextrin (HPγCD), and methylated-beta-cyclodextrin (MβCD)) by an electrospinning technique without the need of any polymeric carrier matrix. Self-standing nanofibrous webs of citral/CD-IC nanofibers (citral/CD-IC-NF) with uniform fiber morphology have been successfully electrospun from aqueous solutions of citral/CD-IC. Thanks to the inclusion complex formed with CDs, the efficient preservation of citral (up to ~80%) in citral/CD-IC-NFs was observed. In addition, the citral/CD-IC-NFs have shown ~50% preservation of citral for 15 days at room temperature even though citral has a highly volatile nature. The enhanced thermal stability of citral (~100–300°C) in citral/CD-IC-NFs compared to pure citral (~50–165°C) has been observed. Moreover, citral/CD-IC-NFs tended to disintegrate in water very quickly. To summarize, citral was efficiently encapsulated in citral/CD-IC-NFs, and these citral/CD-IC-NFs have been shown to be fast dissolving. In citral/CD-IC-NFs, citral/CD-ICs have enhanced water solubility of citral along with high-temperature stability and a longer shelf-life.
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Benyacoub A, Skender A, Boutemak K, Hadj-Ziane-Zafour A. Inclusion complexes of Melia azedarach L. seed oil/β-cyclodextrin polymer: preparation and characterization. CHEMICAL PAPERS 2018. [DOI: 10.1007/s11696-018-0600-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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