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Pandita G, de Souza CK, Gonçalves MJ, Jasińska JM, Jamróz E, Roy S. Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review. Int J Biol Macromol 2024; 269:132067. [PMID: 38710257 DOI: 10.1016/j.ijbiomac.2024.132067] [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: 01/04/2024] [Revised: 04/20/2024] [Accepted: 05/01/2024] [Indexed: 05/08/2024]
Abstract
Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.
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Affiliation(s)
- Ghumika Pandita
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | | | | | - Joanna Maria Jasińska
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Kraków, Poland
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
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2
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Sharkawy A, Rodrigues AE. Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives. Carbohydr Polym 2024; 332:121900. [PMID: 38431409 DOI: 10.1016/j.carbpol.2024.121900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2023] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 03/05/2024]
Abstract
Recently, there has been an increasing research interest in the development of Pickering emulsions stabilized with naturally derived biopolymeric particles. In this regard, plant gums, obtained as plant exudates or from plant seeds, are considered promising candidates for the development of non-toxic, biocompatible, biodegradable and eco-friendly Pickering stabilizers. The main objective of this review article is to provide a detailed overview and assess the latest advances in the formulation of Pickering emulsions stabilized with plant gum-based particles. The plant gum sources, types and properties are outlined. Besides, the current methodologies used in the production of plant gum particles formed solely of plant gums, or through interactions of plant gums with proteins or other polysaccharides are highlighted and discussed. Furthermore, the work compiles and assesses the innovative applications of plant gum-based Pickering emulsions in areas such as encapsulation and delivery of drugs and active agents, along with the utilization of these Pickering emulsions in the development of active packaging films, plant-based products and low-fat food formulations. The last part of the review presents potential future research trends that are expected to motivate and direct research to areas related to other novel food applications, as well as tissue engineering and environmental applications.
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Affiliation(s)
- Asma Sharkawy
- LSRE-LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal.
| | - Alírio E Rodrigues
- LSRE-LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal
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3
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Deng N, Hu Z, Li H, Li C, Xiao Z, Zhang B, Liu M, Fang F, Wang J, Cai Y. Physicochemical properties and pork preservation effects of lotus seed drill core powder starch-based active packaging films. Int J Biol Macromol 2024; 260:129340. [PMID: 38262831 DOI: 10.1016/j.ijbiomac.2024.129340] [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: 08/14/2023] [Revised: 12/27/2023] [Accepted: 01/07/2024] [Indexed: 01/25/2024]
Abstract
Lotus seed drill core powder starch (LCPS)-based active packaging films incorporated with cellulose nanocrystals (CNC) and grapefruit essential oil-corn nanostarch Pickering emulsion (ECPE) were characterized, and their pork preservation effects were investigated in this study. In contrast with corn, potato and rice starches, LCPS showed higher amylose content, elliptical and circular shape with more uniform size distribution. Furthermore, LCPS film exhibited lower light transmittance, stronger tensile strength, and smaller elongation at break compared to the other starch films. Then, the LCPS film containing 4 % CNC and 9 % ECPE was fabricated which had stronger mechanical properties, lower water vapor permeability and oxygen transmission rate, and denser network structure. FTIR and XRD analyses also confirmed that CNC and ECPE were successfully implanted into the LCPS matrix without damaging the crystalline structure of LCPS. Herein, the LCPS/CNC/ECPE film exerted potential antibacterial activity against Escherichia coli and Staphylococcus aureus. Besides, packaging with this composite film significantly preserved the pork during cold storage via decreasing its juice loss rate, pH value, total number of colonies, total volatile base nitrogen and thiobarbituric acid reactive substance values. The present study will provide a theoretical basis for the application of LCPS as new biodegradable active films.
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Affiliation(s)
- Na Deng
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Zhiqiang Hu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Hui Li
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resources, Hunan Academy of Forestry, Changsha 410018, China
| | - Zhihong Xiao
- State Key Laboratory of Utilization of Woody Oil Resources, Hunan Academy of Forestry, Changsha 410018, China
| | - Bo Zhang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Miao Liu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Fang Fang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China.
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China.
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4
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Liang W, Ge X, Lin Q, Niu L, Zhao W, Muratkhan M, Li W. Ternary composite degradable plastics based on Alpinia galanga essential oil Pickering emulsion templates: A potential multifunctional active packaging. Int J Biol Macromol 2024; 257:128580. [PMID: 38052283 DOI: 10.1016/j.ijbiomac.2023.128580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 11/21/2023] [Accepted: 12/01/2023] [Indexed: 12/07/2023]
Abstract
To reduce the use of petroleum-based plastics and explore multifunctional plastics, this study was conducted to prepare ternary composite plastics by doping Pickering emulsions containing Alpinia galanga essential oil into a polymer network consisting of poly(vinyl alcohol)-acetylated pullulan polysaccharides. Scanning electron microscopy results showed that although incompatible components were present in the composite plastic, compatibility improved with the addition of pullulan polysaccharides, resulting in smooth surfaces and cross-sections, which was consistent with the observation of continuous dark zones and low relative roughness (Ra = 5.51) in Atomic force microscopy. Further, Fourier transform spectroscopy and X-ray diffraction characterization revealed that the composite plastic disrupted the molecular and crystalline structures of the pure PVA, causing the stretching vibration of -OH and the decrease of relative crystallinity. Moreover, this plastic performed optimally at a PVA to pullulan polysaccharide ratio of 75:25, exhibiting good thermal (13.12 J/g) and mechanical properties, low water absorption (70.71 %) and water vapor transmission (1.80 × 10-3 g/m2 s), as well as excellent degradability. In addition, Alpinia galanga essential oil components in the composite plastic provided favorable antioxidant scavenging of DPPH and ABTS and inhibitory effects against Escherichia coli and Staphylococcus aureus. Chicken meat packaging revealed that the plastic maintained sensory parameters such as pH and color by inhibiting the oxidation of proteins and lipids during shelf-life. The findings provide insights into developing innovative, green, multifunctional packaging and broaden the in-depth application of Alpinia galanga essential oil.
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Affiliation(s)
- Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China
| | - Qian Lin
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Li Niu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Marat Muratkhan
- Kazakh Agrotechnical University, Nur-Sultan, Zhenis avenue, 62, 010011, Republic of Kazakhstan
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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Cahyana Y, Annisa NDN, Khoerunnisa TK, Sulastri S, Marta H, Rialita T, Yuliana T, Aït-Kaddour A, Şumnu G. Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity. Int J Biol Macromol 2024; 258:128771. [PMID: 38101675 DOI: 10.1016/j.ijbiomac.2023.128771] [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: 05/08/2023] [Revised: 11/26/2023] [Accepted: 12/11/2023] [Indexed: 12/17/2023]
Abstract
Starch modification by annealing (ANN) and heat-moisture treatment (HMT) results in a lower crystallinity compared to native but the change of B crystalline type to A type is only observed in HMT starch. All starches possess two different digestion rate constants i.e. k1 (at rapid phase) and k2 (at slow phase) which may be linked to the preserved intact starch granule following thermal treatment. HMT starch contains higher content of slowly digestible starch (C2∞) compared to the C2∞ of the other starches. The lower enzyme binding to HMT starch (Kd value increases from 0.12 mg/mL in native starch to 0.83 mg/mL) may be linked to the increase in the degree of ordered structure of the granule surface (observed from the absorption band ratio of 1000 cm-1/1022 cm-1). The lower affinity may lead to a lower k1 value. This holds true for ANN and native starch which displays similar k1, Kd value and degree of ordered to disordered structure. Lower k2 in HMT starch compared to the corresponding k2 in the other starches may be linked to the slower enzyme diffusion into the core of starch granule due to the tightly packed structure of A crystalline type in HMT starch.
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Affiliation(s)
- Yana Cahyana
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia.
| | - Nadia Dewi Nur Annisa
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Tiara Kurnia Khoerunnisa
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Sri Sulastri
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Herlina Marta
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Tita Rialita
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Tri Yuliana
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Abderrahmane Aït-Kaddour
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia; VetAgro Sup, INRAE (National Institute for Agriculture, Food, and Environment), Université Clermont-Auvergne, 63370 Lempdes, France
| | - Gülüm Şumnu
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
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6
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He J, Hadidi M, Yang S, Khan MR, Zhang W, Cong X. Natural food preservation with ginger essential oil: Biological properties and delivery systems. Food Res Int 2023; 173:113221. [PMID: 37803539 DOI: 10.1016/j.foodres.2023.113221] [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: 05/12/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
Recently, the increasing demand from consumers for preservative-free or naturally preserved foods has forced the food industry to turn to natural herbal and plant-derived preservatives rather than synthetic preservatives to produce safe foods. Essential oils derived from ginger (Zingiber officinale Roscoe) are widely known for their putative health-promoting bioactivities, and this paper covers their extraction methods, chemical composition, and antibacterial and antioxidant activities. Especially, the paper reviews their potential applications in food preservation, including nanoemulsions, emulsions, solid particle encapsulation, and biodegradable food packaging films/coatings. The conclusion drawn is that ginger essential oil can be used not only for direct food preservation but also encapsulated using various delivery forms such as nanoemulsions, Pickering emulsions, and solid particle encapsulation to improve its release control ability. The film of encapsulated ginger essential oil has been proven to be superior to traditional methods in preserving foods such as bread, meat, fish, and fruit.
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Affiliation(s)
- Jinman He
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; School of Life Sciences, Hainan University, Haikou 570228, PR China
| | - Milad Hadidi
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Siyuan Yang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Xinli Cong
- School of Life Sciences, Hainan University, Haikou 570228, PR China.
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7
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Hedayati S, Tarahi M, Azizi R, Baeghbali V, Ansarifar E, Hashempur MH. Encapsulation of mint essential oil: Techniques and applications. Adv Colloid Interface Sci 2023; 321:103023. [PMID: 37863014 DOI: 10.1016/j.cis.2023.103023] [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: 08/22/2023] [Revised: 10/07/2023] [Accepted: 10/08/2023] [Indexed: 10/22/2023]
Abstract
Mint essential oil (MEO) is an outstanding antibacterial and antioxidant agent, that can be considered as a promising natural preservative, flavor, insecticide, coolant, and herbal medicine. However, the low solubility and volatility of MEO limits its extensive applications. In order to utilize MEO in different products, it is essential to develop treatments that can overcome these limitations. More recently, encapsulation technology has been developed as a promising method to overcome the shortcomings of MEO. In which, sensitive compounds such as essential oils (EOs) are entrapped in a carrier to produce micro or nanoparticles with increased stability against environmental conditions. Additionally, encapsulation of EOs makes transportation and handling easier, reduces their volatility, controls their release and consequently improves the efficiency of these bioactive compounds and extends their industrial applications. Several encapsulation techniques, such as emulsification, coacervation, ionic gelation, inclusion complexation, spray drying, electrospinning, melt dispersion, melt homogenization, and so on, have been emerged to improve the stability of MEO. These encapsulated MEOs can be also used in a variety of food, bioagricultural, pharmaceutical, and health care products with excellent performance. Therefore, this review aims to summarize the physicochemical and functional properties of MEO, recent advances in encapsulation techniques for MEO, and the application of micro/nanocapsulated MEO in different products.
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Affiliation(s)
- Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Rezvan Azizi
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Vahid Baeghbali
- Food and Markets Department, Natural Resources Institute, University of Greenwich, Medway, UK
| | - Elham Ansarifar
- Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand, Iran
| | - Mohammad Hashem Hashempur
- Research Center for Traditional Medicine and History of Medicine, Department of Persian Medicine, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran.
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Yu SJ, Hu SM, Zhu YZ, Zhou S, Dong S, Zhou T. Pickering emulsions stabilized by soybean protein isolate/chitosan hydrochloride complex and their applications in essential oil delivery. Int J Biol Macromol 2023; 250:126146. [PMID: 37544563 DOI: 10.1016/j.ijbiomac.2023.126146] [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: 03/27/2023] [Revised: 07/18/2023] [Accepted: 08/03/2023] [Indexed: 08/08/2023]
Abstract
In this work, fabrication of soybean protein isolate (SPI)/chitosan hydrochloride (CHC) composite particles stabilized O/W Pickering emulsions using soybean oil as an oil phase was optimized by examining the effects of pH, SPI/CHC mass ratio, SPI/CHC composite particle concentration and oil phase fraction on the stability of the emulsions. The results showed that under the conditions of SPI/CHC mass ratio 1:1, pH 4 and particle concentration 2 %, the SPI/CHC composite particles could stabilize the emulsions with oil phase fraction up to 80 %. At an oil phase fraction of 60 %, the emulsions had a minimum particle size. The microstructure, storage and oxidation stabilities and rheological properties of the emulsions were determined. Using this SPI/CHC composite particle-stabilized Pickering emulsion template, citrus essential oil (CEO) Pickering emulsion (CEOP) was prepared. CEOP was found to markedly inhibit two food-related microorganisms, Staphylococcus aureus and Escherichia coli. In addition, the CEOP emulsion dilution (containing 4500 μL CEO/L) not only improved the water solubility of CEO, but also effectively retarded the browning and bacterial growth of fresh-cut apple. The SPI/CHC-stabilized Pickering emulsion template constructed in this work provides a promising alternative for the delivery of antimicrobial essential oils in the food industry.
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Affiliation(s)
- Si-Jia Yu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Shu-Min Hu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Yu-Zhu Zhu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Shaobo Zhou
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China; School of Science, Faculty of Engineering and Science, University of Greenwich, Central Avenue, Chatham ME4 4TB, UK
| | - Shuai Dong
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Tao Zhou
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China.
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Li W, Li W, Wan Y, Zhou T, Wang L. Thymol-loaded Zein-pectin composite nanoparticles as stabilizer to fabricate Pickering emulsion of star anise essential oil for improved stability and antimicrobial activity. J Food Sci 2023; 88:3807-3819. [PMID: 37530639 DOI: 10.1111/1750-3841.16700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 06/16/2023] [Accepted: 06/25/2023] [Indexed: 08/03/2023]
Abstract
The aim of the present study was to prepare a new antimicrobial Pickering emulsion of which the star anise essential oil was added to the oil phase, and to investigate the effect of stabilization by bio-based active nanoparticles consisting of zein and pectin loaded with thymol. First, the thymol-loaded zein/pectin composite nanoparticles (ZTNPs) were fabricated as uniformly distributed spherical nanoparticles with an average diameter of 200 nm through antisolvent precipitation. Second, the effects of nanoparticles' concentration, oil phase ratio, and storage time on the stability of emulsions were explored according to particle size potential, interfacial tension, rheology, and micromorphology. Finally, the antibacterial results showed that Pickering emulsion inhibited Escherichia coli and Staphylococcus aureus compared to the control group by nearly 7 log colony-forming unit/g at 36 h, which was twice as much as the inhibition by thymol or star anise essential oils and ZTNPs. Therefore, the proposed Pickering emulsion with star anise essential oil could be used as a green and safe plant-derived antimicrobial agent in the food industry.
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Affiliation(s)
- Wei Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, P. R. China
| | - Wenqing Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, P. R. China
| | - Yulian Wan
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, P. R. China
| | - Tao Zhou
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, P. R. China
| | - Longfeng Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, P. R. China
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Chen Y, Wang J, Xu J, Zhang J, Xu S, Zhang Q, Huang J, Peng J, Xu H, Du Q, Gong Z. Fabrication of a Polysaccharide-Protein/Protein Complex Stabilized Oral Nanoemulsion to Facilitate the Therapeutic Effects of 1,8-Cineole on Atherosclerosis. ACS NANO 2023; 17:9090-9109. [PMID: 37172004 DOI: 10.1021/acsnano.2c12230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Atherosclerosis (AS) is a systemic disease characterized by lipid deposition in the blood vessel wall that urgently requires effective and safe therapeutic drugs for long-term treatment. An essential oil monomer-1,8-cineole (CIN) with ameliorative effects on vascular injuries has considerable potential for preventing the progression of AS because of its antioxidant, anti-inflammation, and cholesterol regulatory effects. However, the high volatility and instability of CIN result in low oral bioavailability and a short half-life, thereby limiting its clinical application. We formulated a nanoemulsion using a polysaccharide-protein/protein complex (dextran-bovine serum albumin/protamine, DEX5k-BSA/PTM) as an emulsifier, with vitamin B12 (VB12) as the ligand to facilitate the transportation across the small intestine. An emulsion preparation method using a microjet followed by ultraviolet irradiation was developed to obtain the CIN-loaded oral nanoemulsion CIN@DEX5k-BSA/PTM/VB12. The nanoemulsion improved the stability of CIN both in vitro and in vivo, prolonged the retention time in the gastrointestinal tract (GIT), and enhanced the permeability across the mucus layer and intestinal epithelial cells to increase oral bioavailability and plaque accumulation of CIN. Validated in an AS mouse model, CIN@DEX5k-BSA/PTM/VB12 achieved prominent therapeutic efficacy combating AS. This study highlights the advantages of DEX5k-BSA/PTM and VB12 in the development of nanoemulsions for CIN and provides a promising oral nanoplatform for the delivery of essential oils.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Haiyu Xu
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
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Chen S, Lai H, Su X, Yu H, Li B, Wei S, Yang M, Wang Y, Shen B, Yue P. Rambutan-liked Pickering emulsion stabilized by cellulose nanocrystals for enhancing anti-bacterial activity and anti-inflammatory effect of Chimonanthus nitens Oliv. essential oil. Int J Biol Macromol 2023; 242:124665. [PMID: 37121421 DOI: 10.1016/j.ijbiomac.2023.124665] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 04/10/2023] [Accepted: 04/25/2023] [Indexed: 05/02/2023]
Abstract
Owing to volatility and poor water solubility, the medical application of Chimonanthus nitens Oliv. essential oil (CEO) in the fields of medicine was strictly limited. To tackle this problem, a novel CEO loaded rambutan-liked Pickering emulsion (CEO-RPE) with a spiky surface was effectively designed by coating with carboxymethyl cellulose sodium modified cellulose nanocrystals (CCN) as stabilizer. The effect of CCN concentration on the formation and stabilization of CEO-RPE was investigated. The results showed that CEO-RPE stabilized by 1 % CCN had a smaller droplet size and exhibited a rambutan-liked surface, and was stabilized against concentrated salt and high pH condition due to the steric barrier of CCN that covered in the droplet surface. Subsequently, the antibacterial performance of CEO-RPE was investigated against E. coli, S. aureus, P. aeruginosa, and S. pneumoniae by determining the minimum inhibitory concentration (MIC). The results showed that the CEO-RPE exhibited higher antibacterial activity compared to CEO, which could be attributed to its effective adhesion to the cell membrane of bacteria. In addition, the results of anti-inflammatory experiments showed that CEO-RPE also exhibited strong anti-inflammatory effect on lipopolysaccharide (LPS)-induced acute lung injury (ALI) in rats. Therefore, the CCN stabilized rambutan-liked Pickering emulsion seemed to be a promising strategy to increase the antibacterial and anti-inflammatory activity of CEO.
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Affiliation(s)
- Shuiyan Chen
- Key Lab of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, 1688 MEILING Avenue, Nanchang 330004, China
| | - Huazhang Lai
- Key Lab of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, 1688 MEILING Avenue, Nanchang 330004, China
| | - Xiaoyu Su
- Key Lab of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, 1688 MEILING Avenue, Nanchang 330004, China
| | - Huaping Yu
- Key Lab of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, 1688 MEILING Avenue, Nanchang 330004, China
| | - Biao Li
- Key Lab of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, 1688 MEILING Avenue, Nanchang 330004, China
| | - Shaofeng Wei
- Key Lab of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, 1688 MEILING Avenue, Nanchang 330004, China
| | - Ming Yang
- Key Lab of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, 1688 MEILING Avenue, Nanchang 330004, China
| | - Yongping Wang
- Jiangxi Youmei Pharmaceutical Co., Ltd, Nanchang 330004, China
| | - Baode Shen
- Key Lab of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, 1688 MEILING Avenue, Nanchang 330004, China.
| | - Pengfei Yue
- Key Lab of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, 1688 MEILING Avenue, Nanchang 330004, China.
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