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Liu L, Fisher KD, Bussey WD. Comparison of Emulsion Stabilizers: Application for the Enhancement of the Bioactivity of Lemongrass Essential Oil. Polymers (Basel) 2024; 16:415. [PMID: 38337303 DOI: 10.3390/polym16030415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 12/17/2023] [Accepted: 01/28/2024] [Indexed: 02/12/2024] Open
Abstract
Recent focus on cellulose nanomaterials, particularly biodegradable and biocompatible cellulose nanocrystals (CNCs), has prompted their use as emulsion stabilizers. CNCs, when combined with salt, demonstrate enhanced emulsion stabilization. This study explored three emulsion stabilizers: Tween 80, soybean CNCs with salt (salted CNCs), and a combination of salted CNCs with Tween 80. Soybean CNCs, derived from soybean stover, were characterized by Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Antifungal testing against Aspergillus flavus revealed increased bioactivity in all lemongrass essential oil (EO)-loaded emulsions compared to pure essential oil. In addition, all three emulsions exhibited a slight reduction in antifungal activity after 30 days of room temperature storage. The release experiment revealed that the EO-loaded nanoemulsion exhibited a slow-release profile. The nanoemulsion stabilized by salted CNCs and Tween 80 exhibited significantly lower release rates when compared to the nanoemulsion stabilized solely by Tween 80, attributed to the gel network formed by salted CNCs. The findings of this study highlight the efficacy of cellulose nanocrystals procured from soybean byproducts in conjunction with synthetic surfactants to create nanoencapsulated essential oils, resulting in improved antimicrobial efficacy and the achievement of sustained release properties.
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Affiliation(s)
- Lingling Liu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50010, USA
| | - Kaleb D Fisher
- Roy J. Carver Department of Biochemistry, Biophysics and Molecular Biology, Iowa State University, Ames, IA 50010, USA
| | - William D Bussey
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50010, USA
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Ciont C, Difonzo G, Pasqualone A, Chis MS, Ranga F, Szabo K, Simon E, Naghiu A, Barbu-Tudoran L, Caponio F, Lelia Pop O, Cristian Vodnar D. Phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during in vitro gastrointestinal digestion. Food Chem 2023; 428:136778. [PMID: 37421669 DOI: 10.1016/j.foodchem.2023.136778] [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: 04/04/2023] [Revised: 06/16/2023] [Accepted: 06/29/2023] [Indexed: 07/10/2023]
Abstract
Olive leaf was characterized by a high content of phenols and flavonoids (oleuropein, luteolin, and their derivatives), presenting functional and health-related properties. The chemical instability of phenolics through technological processes and their degradation in the digestive system may negatively impact them, leading to lower absorption. This study evaluates the phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during the INFOGEST static in vitro digestion, aiming to enhance stability and sensorial properties. Ultrasound-assisted extraction and chromatography characterized the extract, while spray drying (maltodextrin-glucose) and nano-encapsulation (maltodextrin, whey protein isolate, and arabic gum) techniques were used with specific solutions. Encapsulated formulations underwent microscopy (TEM, SEM) and encapsulation efficiency analysis. Micro- and nano-encapsulation improved biscuit functionality by enhancing phenolic stability during digestion. However, the highest concentration adversely affected sensory and textural parameters. These findings contribute to developing functional food products enriched with bioactive compounds, providing improved health benefits while maintaining sensory attributes.
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Affiliation(s)
- Călina Ciont
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania; Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania
| | - Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, I-70126 Bari, Italy.
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, I-70126 Bari, Italy
| | - Maria Simona Chis
- Department Food Technology, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania
| | - Florica Ranga
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania
| | - Katalin Szabo
- Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania
| | - Elemer Simon
- Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania
| | - Anca Naghiu
- Research Institute for Analytical Instrumentation, National Institute of Research and Development for Optoelectronics INOE 2000, 67 Donath Street, 400293 Cluj-Napoca, Romania
| | - Lucian Barbu-Tudoran
- Electron Microscopy Center, Faculty of Biology and Geology, Babes-Bolyai University, Clinicilor 5-7, 400006 Cluj-Napoca, Romania
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, I-70126 Bari, Italy
| | - Oana Lelia Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania; Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania.
| | - Dan Cristian Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania
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