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Imam MW, Luqman S. Unveiling the mechanism of essential oil action against skin pathogens: from ancient wisdom to modern science. Arch Microbiol 2024; 206:347. [PMID: 38985339 DOI: 10.1007/s00203-024-03986-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/22/2024] [Accepted: 04/28/2024] [Indexed: 07/11/2024]
Abstract
Essential oils are among the most well-known phyto-compounds, and since ancient times, they have been utilized in medicine. Over 100 essential oils have been identified and utilized as therapies for various skin infections and related ailments. While numerous commercial medicines are available in different dosage forms to treat skin diseases, the persisting issues include their side effects, toxicity, and low efficacy. As a result, researchers are seeking novel classes of compounds as substitutes for synthetic drugs, aiming for minimal side effects, no toxicity, and high efficacy. Essential oils have shown promising antimicrobial activity against skin-associated pathogens. This review presents essential knowledge and scientific information regarding essential oil's antimicrobial capabilities against microorganisms that cause skin infections. Essential oils mechanisms against different pathogens have also been explored. Many essential oils exhibit promising activity against various microbes, which has been qualitatively assessed using the agar disc diffusion experiment, followed by determining the minimum inhibitory concentration for quantitative evaluation. It has been observed that Staphylococcus aureus and Candida albicans have been extensively researched in the context of skin-related infections and their antimicrobial activity, including established modes of action. In contrast, other skin pathogens such as Staphylococcus epidermidis, Streptococcus pyogens, Propionibacterium acnes, and Malassezia furfur have received less attention or neglected. This review report provides an updated understanding of the mechanisms of action of various essential oils with antimicrobial properties. This review explores the anti-infectious activity and mode of action of essential against distinct skin pathogens. Such knowledge can be valuable in treating skin infections and related ailments.
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Affiliation(s)
- Md Waquar Imam
- Bioprospection and Product Development Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, 226015, Uttar Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201001, Uttar Pradesh, India
| | - Suaib Luqman
- Bioprospection and Product Development Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, 226015, Uttar Pradesh, India.
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201001, Uttar Pradesh, India.
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2
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Cirrincione F, Ferranti P, Ferrara A, Romano A. A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry. Food Res Int 2024; 187:114422. [PMID: 38763672 DOI: 10.1016/j.foodres.2024.114422] [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: 02/06/2024] [Revised: 04/21/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024]
Abstract
Tons of orange by-products (OBPs) are generated during industrial orange processing. Currently, OBPs management is challenging due to their high amounts, physico-chemical characteristics (high water content, low pH, presence of essential oils) and seasonal nature of the production. Whereas agro-industrial OBPs can be highly valuable due to their abundant sources of bioactive compounds, which can add value to novel bakery products (e.g. bread, biscuits, cakes). This review covers the most recent research issues linked to the use of OBPs in bakery products, with a focus on available stabilization methods and on the main challenges to designing improved products. The application of OBPs improved the nutritional quality of bakery products, offering interesting sustainability benefits but also critical challenges. The valorization of OBPs may open new routes for the development of new natural ingredients for the food industry and lower food processing waste.
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Affiliation(s)
- Federica Cirrincione
- Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone, 80055 Portici (Naples), Italy
| | - Pasquale Ferranti
- Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone, 80055 Portici (Naples), Italy
| | - Alessandra Ferrara
- Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone, 80055 Portici (Naples), Italy
| | - Annalisa Romano
- Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone, 80055 Portici (Naples), Italy.
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3
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da Silva FT, Dos Santos FN, Fonseca LM, de Souza EJD, Dos Santos Hackbart HC, da Silva KG, Biduski B, Gandra EA, Dias ARG, Zavareze EDR. Oleogels based on germinated and non-germinated wheat starches and orange essential oil: Application as a hydrogenated vegetable fat replacement in bread. Int J Biol Macromol 2023; 253:126610. [PMID: 37652330 DOI: 10.1016/j.ijbiomac.2023.126610] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 08/14/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
This study aimed to produce oleogels based on non-germinated and germinated wheat starches with orange essential oil, apply them to replace hydrogenated vegetable fat in bread, and assess the antifungal action. The oleogels were prepared using sunflower oil, wheat starches, beeswax, water, and orange essential oil (OEO). They were evaluated to determine the volatile compounds, oil binding capacity, texture profile, storage stability for 20 days, thermogravimetric analysis, and functional groups. The breads were evaluated by their moisture content, specific volume, texture profile, volatile compounds, and microbiological contamination during 15 days of storage. The oleogels showed high storage stability, were fully intact after 20 days of storage, and had a high oil binding capacity (∼100 %). The oleogels with OEO presented increased adhesiveness and reduced hardness compared to the ones without essential oil. The oleogels with OEO based on germinated wheat starch released a high amount of volatile compounds. Substituting saturated vegetable fat with oleogels in bread formulation resulted in decreased hardness and maintained specific volume. Furthermore, incorporating OEO oleogels in the bread led to reduced growth of total mesophiles and fungi.
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Affiliation(s)
- Francine Tavares da Silva
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Felipe Nardo Dos Santos
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Laura Martins Fonseca
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil.
| | | | | | - Kátia Gomes da Silva
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Bárbara Biduski
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland
| | - Eliezer Avila Gandra
- Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil.
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4
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Xu W, McClements DJ, Peng X, Xu Z, Meng M, Zou Y, Chen G, Jin Z, Chen L. Optimization of food-grade colloidal delivery systems for thermal processing applications: a review. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37724782 DOI: 10.1080/10408398.2023.2258215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Colloidal delivery systems are widely used in the food industry to enhance the dispersibility, stability, efficacy, or bioavailability. However, when exposed to the high temperature, delivery systems are often prone to degradation, which limits its application in thermal processing. In this paper, the effects of thermal processing on the performance of traditional protein-based or starch-based delivery systems are firstly described, including the molecular structure changes of proteins, starches or lipids, and the degradation of embedded substances. These effects are unfavorable to the application of the delivery system in thermal processing. Then, strategies of improving the heat resistance of food grade colloid delivery system and their use in frying, baking and cooking food are mainly introduced. The heat resistance of the delivery system can be improved by a variety of strategies, including the development of new heat-resistant materials, the addition of heat-resistant coatings to the surface of delivery systems, the cross-linking of proteins or starches using cross-linking agents, the design of particle structures, the use of physical means such as ultrasound, or the optimization of the ingredient formula. These strategies will help to expand the application of heat-resistant delivery systems so that they can be used in real thermal processing.
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Affiliation(s)
- Wen Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Licheng Detection & Certification Group Co., Ltd, Zhongshan, China
| | - Yidong Zou
- Yixing Skystone Feed Co., Ltd, Wuxi, China
| | | | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Licheng Detection & Certification Group Co., Ltd, Zhongshan, China
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5
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Pires JB, Santos FND, Costa IHDL, Kringel DH, Zavareze EDR, Dias ARG. Essential oil encapsulation by electrospinning and electrospraying using food proteins: A review. Food Res Int 2023; 170:112970. [PMID: 37316009 DOI: 10.1016/j.foodres.2023.112970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 06/16/2023]
Abstract
Proteins are excellent polymeric materials for encapsulating essential oils (EOs) by electrospinning and electrospraying to protect these compounds and form nanomaterials with active properties. Proteins can encapsulate bioactive molecules by several mechanisms, including surface activity, absorption and stabilization mechanisms, amphiphilic nature, film-forming capacity, foaming, emulsification, and gelation, due to interactions among their functional groups. However, proteins have some limitations in encapsulating EOs by the electrohydrodynamic process. Their properties can be improved by using auxiliary polymers, increasing their charges by adding ionic salts or polyelectrolytes, denaturing their structure by heat, and exposure to specific pH conditions and ionic strength. This review addresses the main proteins used in electrospinning/electrospraying techniques, production methods, their interactions with EOs, bioactive properties, and applications in food matrices. Multivariate analysis associated with bibliometrics of metadata extracted from studies in Web of Science using the keywords electrospinning and essential oil (EO) were used as the search strategy.
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Affiliation(s)
- Juliani Buchveitz Pires
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil.
| | - Felipe Nardo Dos Santos
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Igor Henrique de Lima Costa
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | | | - Elessandra da Rosa Zavareze
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
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6
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Ma J, Fan J, Xia Y, Kou X, Ke Q, Zhao Y. Preparation of aromatic β-cyclodextrin nano/microcapsules and corresponding aromatic textiles: A review. Carbohydr Polym 2023; 308:120661. [PMID: 36813345 DOI: 10.1016/j.carbpol.2023.120661] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 01/31/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023]
Abstract
Fragrance finishing of textiles is receiving substantial interest, with aromatherapy being one of the most popular aspects of personal health care. However, the longevity of aroma on textiles and presence after subsequent launderings are major concerns for aromatic textiles directly loaded with essential oils. These drawbacks can be weakened by incorporating essential oil-complexed β-cyclodextrins (β-CDs) onto various textiles. This article reviews various preparation methods of aromatic β-cyclodextrin nano/microcapsules, as well as a wide variety of methods for the preparation of aromatic textiles based on them before and after forming, proposing future trends in preparation processes. The review also covers the complexation of β-CDs with essential oils, and the application of aromatic textiles based on β-CD nano/microcapsules. Systematic research on the preparation of aromatic textiles facilitates the realization of green and simple industrialized large-scale production, providing needed application potential in the fields of various functional materials.
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Affiliation(s)
- Jiajia Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; Shanghai Frontiers Science Center of Advanced Textiles, Donghua University, Shanghai 201620, China; Engineering Research Center of Technical Textiles, Ministry of Education, Donghua University, Shanghai 201620, China
| | - Jiaxuan Fan
- Shanghai Frontiers Science Center of Advanced Textiles, Donghua University, Shanghai 201620, China; Engineering Research Center of Technical Textiles, Ministry of Education, Donghua University, Shanghai 201620, China
| | - Yichang Xia
- Shanghai Frontiers Science Center of Advanced Textiles, Donghua University, Shanghai 201620, China; Engineering Research Center of Technical Textiles, Ministry of Education, Donghua University, Shanghai 201620, China
| | - Xingran Kou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qinfei Ke
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
| | - Yi Zhao
- Shanghai Frontiers Science Center of Advanced Textiles, Donghua University, Shanghai 201620, China; Engineering Research Center of Technical Textiles, Ministry of Education, Donghua University, Shanghai 201620, China.
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7
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Bioactive Compounds from Fruits as Preservatives. Foods 2023; 12:foods12020343. [PMID: 36673435 PMCID: PMC9857965 DOI: 10.3390/foods12020343] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/02/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also been associated with improved health status and a lower risk of developing diseases. This review aims to provide an overview of the main bioactive compounds (polyphenols, betalain, and terpenes) naturally found in fruits, their antioxidant and antimicrobial activity in vitro, and their preservative effect in different foods. Many extracts obtained from the skin (apple, grape, jabuticaba, orange, and pomegranate, for instance), pulp (such as red pitaya), and seeds (guarana, grape, and jabuticaba) of fruits are of great value due to the presence of multiple compounds (punicalagin, catechin, gallic acid, limonene, β-pinene, or γ-terpinene, for instance). In terms of antioxidant activity, some fruits that stand out are date, jabuticaba, grape, and olive, which interact with different radicals and show different mechanisms of action in vitro. Antimicrobial activity is observed for natural extracts and essential oils (especially from citrus fruits) that limit the growth of many microorganisms (Bacillus subtilis, Escherichia coli, Penicillium digitatum, and Pseodomonas aeruginosa, for instance). Studies in foods have revealed that the use of extracts or essential oils as free or encapsulated forms or incorporated into films and coatings can inhibit microbial growth, slow oxidative reactions, reduce the accumulation of degradative products, and also preserve sensory attributes, especially with films and coatings. Future studies could focus on the advances of extracts and essential oils to align their use with the development of healthier foods (especially for meat products) and explore the inhibition of spoilage microorganisms in dairy products, for instance.
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8
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Su X, Xu Y, Xu Z, Hurley K, Feng Y, Yin Y. Encapsulation of hop (Humulus lupulus L.) essential oil for controlled release in the non-alcoholic beverage application. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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9
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Wardana AA, Wigati LP, Tanaka F, Tanaka F. Incorporation of co-stabilizer cellulose nanofibers/chitosan nanoparticles into cajuput oil-emulsified chitosan coating film for fruit application. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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10
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Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Kamali Rousta L, Rafiee Z, Jalali-Jivan M, Kharazmi MS, Jafari SM. Improving the thermal stability of natural bioactive ingredients via encapsulation technology. Crit Rev Food Sci Nutr 2022; 64:2824-2846. [PMID: 36178297 DOI: 10.1080/10408398.2022.2127145] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Bioactive compounds (bioactives) such as phenolic acids, coumarins, flavonoids, lignans and carotenoids have a marked improvement effect on human health by acting on body tissues or cells. Nowadays, with increasing levels of knowledge, consumers prefer foods that can provide bioactives beside the necessary nutrients (e.g., vitamins, essential fatty acids and minerals). However, an important barrier for incorporating bioactives into foods is their low thermal stability. Nevertheless, thermal processing is widely used by the food industries to achieve food safety and desired texture. The aim of this work is to give an overview of encapsulation technology to improve thermal stability of bioactives incorporated into different food products. Almost all thermal analysis and non-thermal methods in the literature suggest that incorporation of bioactives into different walls can effectively improve the thermal stability of bioactives. The level of such thermal enhancement depends on the strength of the bioactive interaction and wall molecules. Furthermore, contradictory results have been reported in relation to the effect of encapsulation technique using the same wall on thermal stability of bioactives. To date, the potential to increase the thermal resistance of various bioactives by gums, carbohydrates, and proteins have been extensively studied. However, further studies on the comparison of walls and encapsulation methods to form thermally stable carriers seem to be needed. In this regard, the same nature of bioactives and the specific protocol in the report of study results should be considered to compare the data and select the optimum conditions of encapsulation to achieve maximum thermal stability.
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Affiliation(s)
- Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | | | - Leila Kamali Rousta
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Zahra Rafiee
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Mehdi Jalali-Jivan
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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11
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Das S, Chaudhari AK, Singh VK, Singh BK, Dubey NK. High speed homogenization assisted encapsulation of synergistic essential oils formulation: Characterization, in vitro release study, safety profile, and efficacy towards mitigation of aflatoxin B 1 induced deterioration in rice samples. Food Chem Toxicol 2022; 169:113443. [PMID: 36167259 DOI: 10.1016/j.fct.2022.113443] [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: 04/26/2022] [Revised: 07/29/2022] [Accepted: 09/20/2022] [Indexed: 11/19/2022]
Abstract
Application of essential oils to mitigate aflatoxin B1 (AFB1) contamination in food is a current research hotspot; however, their direct incorporation may cause toxic effects, and changes in food organoleptic properties. This work aimed to synthesize novel synergistic formulation of Pinus roxburghii, Juniperus communis, and Cupressus sempervirens essential oils by mixture design assay (PJC) and encapsulation of PJC formulation into chitosan nanocomposite (Nm-PJC) with an aim to protect stored rice (Oryza sativa L., prime staple food) against fungi and AFB1 mediated loss of valuable minerals, macronutrients, and fatty acids. Nm-PJC was characterized through DLS, SEM, FTIR, and XRD analyses, along with controlled delivery from chitosan nanobiopolymer. Encapsulation of synergistic formulation into chitosan-nanomatrix improved antifungal (4.0 μL/mL), antiaflatoxigenic (3.5 μL/mL), and antioxidant activities (P < 0.05). Impairment in ergosterol and methylglyoxal biosynthesis along with in-silico-homology-modeling of major components with Ver-1 and Omt-A proteins advocated chemico-molecular interaction responsible for fungal growth inhibition and AFB1 secretion. In addition, in-situ efficacy against lipid-peroxidation, fatty acid biodeterioration, and preservation of minerals, macronutrients without affecting organoleptic attributes in rice and high mammalian safety profile (9874.23 μL/kg) suggested practical application of synergistic nanoformulation as innovative smart, and green candidate to mitigate AFB1 contamination, and shelf-life extension of stored food products.
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Affiliation(s)
- Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, 713104, West Bengal, India
| | - Anand Kumar Chaudhari
- Department of Botany, Government Girls' P.G. College, Ghazipur, 233001, Uttar Pradesh, India
| | - Vipin Kumar Singh
- Department of Botany, K.S. Saket P.G. College, Ayodhya, 224123, Uttar Pradesh, India
| | - Bijendra Kumar Singh
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India.
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12
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Preparation and Characterization of Carvacrol-Loaded Caseinate/Zein-Composite Nanoparticles Using the Anti-Solvent Precipitation Method. NANOMATERIALS 2022; 12:nano12132189. [PMID: 35808025 PMCID: PMC9268631 DOI: 10.3390/nano12132189] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 06/13/2022] [Accepted: 06/23/2022] [Indexed: 12/12/2022]
Abstract
Extending shelf life and maintaining the high quality of food are arduous challenges. In this study, the self-assembly properties of zein were used to load carvacrol essential oil, and then sodium caseinate was selected as a stabilizer to fabricate carvacrol-loaded composite nanoparticles. The results showed that the composite nanoparticles had a high encapsulation efficiency for carvacrol (71.52–80.09%). Scanning electron microscopy (SEM) indicated that the carvacrol-loaded composite nanoparticles were spherical and uniformly distributed, with particle sizes ranging from 80 to 220 nm. First and foremost, the carvacrol-loaded nanoparticles exhibited excellent water-redispersibility, storage-stability, and antioxidant properties, as well as antibacterial properties against Staphylococcus aureus and Escherichia coli. Benefiting from the antimicrobial and antioxidative abilities, the films with carvacrol-loaded composite nanoparticles effectively inhibited food spoilage and prolonged the shelf-life of cherry tomatoes and bananas. Therefore, carvacrol-loaded composite nanoparticles may have potential application prospects in the food industry.
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13
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Wardana AA, Kingwascharapong P, Wigati LP, Tanaka F, Tanaka F. The antifungal effect against Penicillium italicum and characterization of fruit coating from chitosan/ZnO nanoparticle/Indonesian sandalwood essential oil composites. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100849] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Zaitoon A, Luo X, Lim LT. Triggered and controlled release of active gaseous/volatile compounds for active packaging applications of agri-food products: A review. Compr Rev Food Sci Food Saf 2021; 21:541-579. [PMID: 34913248 DOI: 10.1111/1541-4337.12874] [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: 07/16/2021] [Revised: 10/15/2021] [Accepted: 10/27/2021] [Indexed: 12/22/2022]
Abstract
Gaseous and volatile active compounds are versatile to enhance safety and preserve quality of agri-food products during storage and distribution. However, the use of these compounds is limited by their high vapor pressure and/or chemical instability, especially in active packaging (AP) applications. Various approaches for stabilizing and controlling the release of active gaseous/volatile compounds have been developed, including encapsulation (e.g., into supramolecular matrices, polymer-based films, electrospun nonwovens) and triggered release systems involving precursor technology, thereby allowing their safe and effective use in AP applications. In this review, encapsulation technologies of gases (e.g., CO2 , ClO2 , SO2 , ethylene, 1-methylcyclopropene) and volatiles (e.g., ethanol, ethyl formate, essential oils and their constituents) into different solid matrices, polymeric films, and electrospun nonwovens are reviewed, especially with regard to encapsulation mechanisms and controlled release properties. Recent developments on utilizing precursor compounds of bioactive gases/volatiles to enhance their storage stability and better control their release profiles are discussed. The potential applications of these controlled release systems in AP of agri-food products are presented as well.
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Affiliation(s)
- Amr Zaitoon
- Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.,Department of Agricultural and Biosystems Engineering, Alexandria University, Alexandria, 21545, Egypt
| | - Xiaoyu Luo
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, 519087, China
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
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15
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Kamali Rousta L, Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Rafiee Z, Xiao J, Jafari SM. Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.029] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Phothisuwan S, Matan N, Matan N. The influence of a closed system combining orange oil and mode of action on quality preservation of salacca fruit. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Kringel DH, Lang GH, Dias ÁRG, Gandra EA, Valente Gandra TK, da Rosa Zavareze E. Impact of encapsulated orange essential oil with β-cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as Aspergillus flavus spoilage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5599-5607. [PMID: 33709436 DOI: 10.1002/jsfa.11211] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 02/09/2021] [Accepted: 03/11/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The majority of studies with essential oils in foods focus mainly on improving the shelf life of products; however, the present study goes further and demonstrates not only the effect of essential oil on conservation properties, but also the effect of free and encapsulated orange essential oil (OEO) on the technological, sensorial and digestibility properties of bakery products. RESULTS OEO was encapsulated into β-cyclodextrin (β-CD) by inclusion complex formation (β-CD/OEO 97.4% of encapsulation efficiency). OEO demonstrated in vitro antifungal activity against Aspergillus flavus (inhibition zone of 11.33 mm on mycelial growth). In situ antifungal activity against A. flavus confirmed that free OEO can effectively delay the fungal growth, unlike encapsulated OEO. Regarding texture profile and starch digestibility: cake with β-CD/OEO showed lower hardness (31.64 N) and lower starch digestibility (69.10%) than cake with free OEO (44.30 N; 82.10%, respectively) and the addition of OEO (both free and encapsulated) decreased the adhesiveness of the cakes. Cake with free OEO showed a higher intensity of orange aroma, being preferred by 60% of panelists, whereas cake with β-CD/OEO presented a very slight orange taste and aroma. CONCLUSION The encapsulation of OEO into β-CD improved the crumb texture of cakes and promoted a lower starch digestibility in the cakes. On the other hand, the encapsulation process was not effective under the conditions tested (OEO concentration and baking temperatures), compromising the action of the OEO as a natural flavoring and preservative agent. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Gustavo Heinrich Lang
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | | | - Eliezer Avila Gandra
- Laboratory of Food Science and Molecular Biology, Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
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Wardana AA, Koga A, Tanaka F, Tanaka F. Antifungal features and properties of chitosan/sandalwood oil Pickering emulsion coating stabilized by appropriate cellulose nanofiber dosage for fresh fruit application. Sci Rep 2021; 11:18412. [PMID: 34531497 PMCID: PMC8445958 DOI: 10.1038/s41598-021-98074-w] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Accepted: 09/02/2021] [Indexed: 02/08/2023] Open
Abstract
A novel composite edible coating film was developed from 0.8% chitosan (CS) and 0.5% sandalwood oil (SEO). Cellulose nanofibers (CNFs) were used as a stabilizer agent of oil-in-water Pickering emulsion. We found four typical groups of CNF level-dependent emulsion stabilization, including (1) unstable emulsion in the absence of CNFs; (2) unstable emulsion (0.006-0.21% CNFs); (3) stable emulsion (0.24-0.31% CNFs); and (4) regular emulsion with the addition of surfactant. Confocal laser scanning microscopy was performed to reveal the characteristics of droplet diameter and morphology. Antifungal tests against Botrytis cinerea and Penicillium digitatum, between emulsion coating stabilized with CNFs (CS-SEOpick) and CS or CS-SEO was tested. The effective concentration of CNFs (0.24%) may improve the performance of CS coating and maintain CS-SEO antifungal activity synergistically confirmed with a series of assays (in vitro, in vivo, and membrane integrity changes). The incorporation of CNFs contributed to improve the functional properties of CS and SEO-loaded CS including light transmission at UV and visible light wavelengths and tensile strength. Atomic force microscopy and scanning electron microscopy were employed to characterize the biocompatibility of each coating film formulation. Emulsion-CNF stabilized coating may have potential applications for active coating for fresh fruit commodities.
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Affiliation(s)
- Ata Aditya Wardana
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-ku, Fukuoka-shi, Fukuoka, 819-0395, Japan
- Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, 11480, Indonesia
| | - Arisa Koga
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-ku, Fukuoka-shi, Fukuoka, 819-0395, Japan
| | - Fumina Tanaka
- Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University, 744, Motooka, Nishi-ku, Fukuoka-shi, Fukuoka, 819-0395, Japan
| | - Fumihiko Tanaka
- Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University, 744, Motooka, Nishi-ku, Fukuoka-shi, Fukuoka, 819-0395, Japan.
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19
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Abstract
Essential oils (EOs) are known as any aromatic oily organic substances which are naturally synthesized in plants. Exhibiting a broad range of biological activities, EOs have played a key role in numerous industries for ages, including pharmaceutical, textile, and food. However, the volatility and high sensitivity to environmental influences pose challenges to the application of EOs on industrial scale. Microencapsulation via the spray-drying method is one of the promising techniques to overcome these challenges, thanks to the presence of wall materials that properly protect the core EOs from oxidation and evaporation. By optimization of key factors related to the infeed emulsion properties and spray-drying process, the encapsulation efficiency and retention of encapsulated EOs could be significantly improved, thus allowing a wide range of EO applications. This review attempts to discuss on different determining factors of the spray-drying process to develop an effective encapsulation formula for EOs. Furthermore, recent applications of encapsulated EOs in the fields of foods, pharmaceuticals, and textile industries are also thoroughly addressed.
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Maurya A, Prasad J, Das S, Dwivedy AK. Essential Oils and Their Application in Food Safety. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.653420] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Food industries are facing a great challenge due to contamination of food products with different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate food items by producing different toxins during pre- and postharvest processing. Mycotoxins are one of the most potent and well-studied toxic food contaminants of fungal origin, causing a severe health hazard to humans. The application of synthetic chemicals as food preservatives poses a real scourge in the present scenario due to their bio-incompatibility, non-biodegradability, and environmental non-sustainability. Therefore, plant-based antimicrobials, including essential oils, have developed cumulative interest as a potential alternative to synthetic preservatives because of their ecofriendly nature and generally recognized as safe status. However, the practical utilization of essential oils as an efficient antimicrobial in the food industry is challenging due to their volatile nature, less solubility, and high instability. The recent application of different delivery strategies viz. nanoencapsulation, active packaging, and polymer-based coating effectively addressed these challenges and improved the bioefficacy and controlled release of essential oils. This article provides an overview of essential oils for the preservation of stored foods against bacteria, fungi, and mycotoxins, along with the specialized mechanism of action and technological advancement by using different delivery systems for their effective application in food and agricultural industries smart green preservative.
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21
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Razola-Díaz MDC, Guerra-Hernández EJ, García-Villanova B, Verardo V. Recent developments in extraction and encapsulation techniques of orange essential oil. Food Chem 2021; 354:129575. [PMID: 33761335 DOI: 10.1016/j.foodchem.2021.129575] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 02/19/2021] [Accepted: 03/06/2021] [Indexed: 12/24/2022]
Abstract
Orange production is constantly growing. The main orange by-product, the orange peel, is a usable source of essential oils with a lot of health benefits. Because of that, it is important to find the best recovery and encapsulation techniques in order to get the best bioavailability for human and to ensure the highest quality for food applications. Thus, the aim of this work is to summarize the complete process needed to obtain orange essential oil, from the pre-treatments to the encapsulation steps, carried out in the last years. This review is focused on the comparison of new and more innovative techniques in front of the most conventional ones used for extracting and encapsulating the orange essential oil.
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Affiliation(s)
| | | | - Belén García-Villanova
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain.
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22
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Dassoff ES, Guo JX, Liu Y, Wang SC, Li YO. Potential development of non-synthetic food additives from orange processing by-products—a review. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyaa035] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Abstract
Citrus is the largest fruit crop worldwide. Meanwhile, oranges account for 60 per cent of the total, with their main application in juice production. During orange juice production, only about 50 per cent of the fresh orange weight is transformed into juice, with the remaining 50 per cent comprised of residue (peel, pulp, seeds, orange leaves and whole orange fruits that do not reach the quality requirements). With the resulting tons of orange by-products, there has been an initiative to research possible ways to reutilize and revalorize citrus waste. Orange pomace, the by-product from juicing process, is currently used to extract the essential oils for fragrance and flavor, and a majority of the waste is used as cattle feed; however, these applications do not account for all of the waste or capture all of its potential value. Meanwhile, these by-products are put into landfills at the owner’s expense, and contribute to global warming through carbon emissions. On the other hand, orange by-products still contain many useful nutraceutical components, such as dietary fiber and phytochemicals, which could be utilized for value-added ingredients and new product development. Some research approaches in this area include the production of organic fertilizers and biofuels, or the extraction of essential oils, pectins, and antioxidant compounds. There is little information in the literature and in the food industry in terms of utilizing the orange pomace directly or with some simple treatments. Orange pomace may be used for food product development as a ‘clean-label’, non-synthetic preservative, which rationalizes this review.
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Affiliation(s)
- Erik S Dassoff
- Department of Nutrition & Food Science, California State Polytechnic University, Pomona, CA, USA
| | - Jonathan X Guo
- Department of Nutrition & Food Science, California State Polytechnic University, Pomona, CA, USA
| | - Yan Liu
- Department of Chemistry & Biochemistry, California State Polytechnic University, Pomona, CA, USA
| | - Selina C Wang
- Department of Food Science & Technology, University of California, Davis, Davis, CA, USA
| | - Yao Olive Li
- Department of Nutrition & Food Science, California State Polytechnic University, Pomona, CA, USA
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Muñoz-Shugulí C, Vidal CP, Cantero-López P, Lopez-Polo J. Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.020] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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