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Yu Y, Gong M, Wang S, Wang X, Liu Y, Huang D, Guan H, Liu H, Chen Y, Jiang Y, Li D. Pectin-based cinnamon essential oil Pickering emulsion film with two-sided differential wettability: A major role in the spatial distribution of microdroplets. Int J Biol Macromol 2024:133727. [PMID: 39084975 DOI: 10.1016/j.ijbiomac.2024.133727] [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: 03/11/2024] [Revised: 07/02/2024] [Accepted: 07/05/2024] [Indexed: 08/02/2024]
Abstract
Pickering emulsions have attracted much attention as a novel emulsifying technology. This research to explore Zein-Citrus pectin nanoparticles stabilized cinnamon essential oil (CEO) Pickering emulsion (ZCCPEs) for constructing Pickering emulsion edible film (PEF). Unlike traditional research, which focuses on antibacterial and antioxidant activities, our research examined the physical properties of PEF, specifically changes in wettability. The results show that PEF has better transparency and tensile strength than the pectin alone direct emulsion film (PAEF), and the spatial distribution of Pickering emulsion droplets gives different wettability on both sides of PEF. The partially hydrophobic upside has important application value in food packaging. At the same time, the PEF is biodegradable and environmentally non-polluting. The edible film loaded with essential oils, developed based on the Pickering stabilization mechanism in this study, possesses several desirable characteristics for potential used as bioactive packaging films in food applications.
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Affiliation(s)
- Yitian Yu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Min Gong
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Shuyi Wang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Xinyue Wang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yiyan Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Dongjie Huang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Hui Guan
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Hui Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yannan Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
| | - Yang Jiang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
| | - Dapeng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
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Asghar L, Sahar A, Khan MI, Shahid M. Fabrication and Characterization of Chitosan and Gelatin-Based Antimicrobial Films Incorporated with Different Essential Oils. Foods 2024; 13:1796. [PMID: 38928738 PMCID: PMC11202491 DOI: 10.3390/foods13121796] [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: 04/05/2024] [Revised: 05/29/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024] Open
Abstract
This study was performed to check the effect of different essential oils on chitosan and gelatin-based antimicrobial films. Films prepared from biopolymers contain better mechanical strength but lack in moisture barrier properties. In order to increase the moisture barrier properties of chitosan and gelatin-based films in the current research work, different essential oils, i.e., thyme, cinnamon, basil, ginger, and cumin, at varying concentrations (1.0, 1.5, and 2.0%) were incorporated. Moreover, the concentrations of glycerol (plasticizer) and emulsifier (Tween 20) were kept constant to maintain homogeneity in the research. Antimicrobial films composed of gelatin and chitosan infused with essential oils were evaluated for their physicochemical (emulsion stability, particle size, and viscosity), FT-IR, microstructural (scanning electron microscopy), moisture barrier (water vapor permeability), and antimicrobial properties (E. coli, Salmonella, and S. aureus). Study outcomes elucidated significant variations (p < 0.05) as the concentration of essential oil was increased in the film solutions. An increased concentration of essential oil (2.0%) significantly enhanced the moisture barrier properties (1.12 ± 0.03 g.mm/kPa.h.m2). Nevertheless, the tensile strength decreased (38.60 ± 1.4 to 31.50 ± 1.5 MPa) from 1 to 2%. The increase in essential oil concentration in the emulsion-based films also influenced their physicochemical characteristics, such as droplet size, viscosity, and emulsion stability. At lower concentrations (1.0%), films exhibited a uniform microstructure but lacked moisture barrier properties. Antimicrobial properties against E. coli, Salmonella, and S. aureus showed an increased inhibition effect as the concentration of essential oil was increased. Of the essential oil-based films, ginger- and basil-based films showed greater inhibition effects as compared to the other essential oils. Overall, antimicrobial films containing a 1.5% concentration of ginger and basil oil showed better results as compared to the other treatments for mechanical, moisture barrier, and antimicrobial properties, while films with a 2.0% oil concentration showed better antimicrobial and moisture barrier properties but lacked in mechanical properties. Essential oil-based antimicrobial films have prospective applications in foods, specifically in fresh and processed food items such as seafood, meat, chicken, and sausages.
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Affiliation(s)
- Laiba Asghar
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
| | - Amna Sahar
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
- Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
| | - Muhammad Shahid
- Department of Biochemistry, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
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Kačániová M, Vukovic NL, Čmiková N, Bianchi A, Garzoli S, Ben Saad R, Ben Hsouna A, Elizondo-Luévano JH, Said-Al Ahl HAH, Hikal WM, Vukic MD. Biological Activity and Phytochemical Characteristics of Star Anise ( Illicium verum) Essential Oil and Its Anti- Salmonella Activity on Sous Vide Pumpkin Model. Foods 2024; 13:1505. [PMID: 38790803 PMCID: PMC11121629 DOI: 10.3390/foods13101505] [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: 03/28/2024] [Revised: 04/27/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
Illicium verum, commonly known as star anise, represents one of the notable botanical species and is recognized for its rich reservoir of diverse bioactive compounds. Beyond its culinary application as a spice, this plant has been extensively utilized in traditional medicine. Given the contemporary emphasis on incorporating natural resources into food production, particularly essential oils, to enhance sensory attributes and extend shelf life, our study seeks to elucidate the chemical composition and evaluate the antibacterial (in vitro, in situ) and insecticidal properties of Illicium verum essential oil (IVEO). Also, microbiological analyses of pumpkin sous vide treated with IVEO after inoculation of Salmonella enterica were evaluated after 1 and 7 days of study. GC/MS analysis revealed a significantly high amount of (E)-anethole (88.4%) in the investigated EO. The disc diffusion method shows that the antibacterial activity of the IVEO ranged from 5.33 (Streptococcus constellatus) to 10.33 mm (Citrobacter freundii). The lowest minimal inhibition concentration was found against E. coli and the minimum biofilm inhibition concertation was found against S. enterica. In the vapor phase, the best antimicrobial activity was found against E. coli in the pears model and against S. sonei in the beetroot model. The application of the sous vide method in combination with IVEO application decreased the number of microbial counts and eliminated the growth of S. enterica. The most isolated microbiota identified from the sous vide pumpkin were Bacillus amyloliquefaciens, B. cereus, B. licheniformis, and Ralstonia picketii. Modifications to the protein composition of biofilm-forming bacteria S. enterica were suggested by the MALDI TOF MS instigations. The IVEO showed insecticidal potential against Harmonia axyridis. Thanks to the properties of IVEO, our results suggest it can be used in the food industry as a natural supplement to extend the shelf life of foods and as a natural insecticide.
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Affiliation(s)
- Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (M.D.V.)
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01 043 Warszawa, Poland
| | - Nenad L. Vukovic
- Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia;
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (M.D.V.)
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, P. le Aldo Moro, 5, 00185 Rome, Italy;
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (R.B.S.); (A.B.H.)
| | - Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (R.B.S.); (A.B.H.)
- Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia
| | - Joel Horacio Elizondo-Luévano
- Faculty of Agronomy, Universidad Autónoma de Nuevo León (UANL), Av. Francisco Villa S/N, Col. Ex Hacienda el Canadá, General Escobedo 66050, Nuevo León, Mexico;
| | - Hussein A. H. Said-Al Ahl
- Medicinal and Aromatic Plants Research Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre (NRC), 33 El-Behouth St. Dokki, Giza 12622, Egypt;
| | - Wafaa M. Hikal
- Department of Biology, Faculty of Science, University of Tabuk, Tabuk 71491, Saudi Arabia;
| | - Milena D. Vukic
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (M.D.V.)
- Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia;
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Lechkova B, Benbassat N, Karcheva-Bahchevanska D, Ivanov K, Peychev L, Peychev Z, Dyankov S, Georgieva-Dimova Y, Kraev K, Ivanova S. A Comparison between Bulgarian Tanacetum parthenium Essential Oil from Two Different Locations. Molecules 2024; 29:1969. [PMID: 38731460 PMCID: PMC11085318 DOI: 10.3390/molecules29091969] [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: 03/09/2024] [Revised: 04/12/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
Tanacetum parthenium L. (Asteraceae) is a perennial herbaceous plant with a long-standing historical use in traditional medicine. Recently Tanacetum parthenium L. essential oil has been associated with a promising potential for future applications in the pharmaceutical industry, in the cosmetics industry, and in agriculture. Investigations on the essential oil (EO) have indicated antimicrobial, antioxidant, and repellent activity. The present study aimed to evaluate the chemical composition of Bulgarian T. parthenium essential oil from two different regions, to compare the results to those reported previously in the literature, and to point out some of its future applications. The essential oils of the air-dried flowering aerial parts were obtained by hydrodistillation using a Clevenger-type apparatus. The chemical composition was evaluated using gas chromatography with mass spectrometry (GC-MS). It was established that the oxygenated monoterpenes were the predominant terpene class, followed by the monoterpene hydrocarbons. Significant qualitative and quantitative differences between both samples were revealed. Camphor (50.90%), camphene (16.12%), and bornyl acetate (6.05%) were the major constituents in the feverfew EO from the western Rhodope Mountains, while in the EO from the central Balkan mountains camphor (45.54%), trans-chrysanthenyl acetate (13.87%), and camphene (13.03%) were the most abundant components.
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Affiliation(s)
- Borislava Lechkova
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria; (B.L.); (N.B.); (D.K.-B.); (K.I.); (S.D.); (Y.G.-D.)
- Research Institute, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
| | - Niko Benbassat
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria; (B.L.); (N.B.); (D.K.-B.); (K.I.); (S.D.); (Y.G.-D.)
- Research Institute, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
| | - Diana Karcheva-Bahchevanska
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria; (B.L.); (N.B.); (D.K.-B.); (K.I.); (S.D.); (Y.G.-D.)
- Research Institute, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
| | - Kalin Ivanov
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria; (B.L.); (N.B.); (D.K.-B.); (K.I.); (S.D.); (Y.G.-D.)
- Research Institute, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
| | - Lyudmil Peychev
- Department of Pharmacology, Toxicology and Pharmacotherapy, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
| | - Zhivko Peychev
- Department of Medical Informatics, Biostatistics and E-Learning, Faculty of Public Health, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
| | - Stanislav Dyankov
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria; (B.L.); (N.B.); (D.K.-B.); (K.I.); (S.D.); (Y.G.-D.)
- Research Institute, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
| | - Yoana Georgieva-Dimova
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria; (B.L.); (N.B.); (D.K.-B.); (K.I.); (S.D.); (Y.G.-D.)
| | - Krasimir Kraev
- Department of Propedeutics of Internal Diseases, Medical Faculty, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
| | - Stanislava Ivanova
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria; (B.L.); (N.B.); (D.K.-B.); (K.I.); (S.D.); (Y.G.-D.)
- Research Institute, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
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Weisany W, Yousefi S, Soufiani SP, Pashang D, McClements DJ, Ghasemlou M. Mesoporous silica nanoparticles: A versatile platform for encapsulation and delivery of essential oils for food applications. Adv Colloid Interface Sci 2024; 325:103116. [PMID: 38430728 DOI: 10.1016/j.cis.2024.103116] [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: 11/21/2023] [Revised: 02/14/2024] [Accepted: 02/17/2024] [Indexed: 03/05/2024]
Abstract
Essential oils (EOs) are biologically active and volatile substances that have found widespread applications in the food, cosmetics, and pharmaceutical industries. However, there are some challenges to their commercial utilization due to their high volatility, susceptibility to degradation, and hydrophobicity. In their free form, EOs can quickly evaporate, as well as undergo degradation reactions like oxidation, isomerization, dehydrogenation, or polymerization when exposed to light, heat, or air. Encapsulating EOs within mesoporous silica nanoparticles (MSNPs) could overcome these limitations and thereby broaden their usage. MSNPs may endow protection and slow-release properties to EOs, thereby extending their stability, enhancing their efficacy, and improving their dispersion in aqueous environments. This review explores and compares the design and development of different MSNP-based nanoplatforms to encapsulate, protect, and release EOs. Initially, a brief overview of the various types of available MSNPs, their properties, and their synthesis methods is given to better understand their roles as carriers for EOs. Several encapsulation technologies are then examined, including solvent-based and solvent-free methods. The suitability of each technology for EO encapsulation, as well as its impact on their stability and release, is discussed in detail. Opportunities and challenges for using EO-loaded MSNPs as preservatives, flavor enhancers, and antimicrobial agents in the food industry are then highlighted. Overall, this review aims to bridge a knowledge gap by providing a thorough understanding of EO encapsulation within MSNPs, which should facilitate the application of this technology in the food industry.
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Affiliation(s)
- Weria Weisany
- Department of Agriculture and Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran.
| | - Shima Yousefi
- Department of Agriculture and Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Solmaz Pourbarghi Soufiani
- Department of Agriculture and Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Danial Pashang
- Department of Agriculture and Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Mehran Ghasemlou
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia; Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3216, Australia.
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Bertella A, Gavril GL, Wrona M, Pezo D, Sidaoui A, Benlahcen K, Kihal M, Olewnik-Kruszkowska E, Salafranca J, Nerín C. Analysis of Bioactive Aroma Compounds in Essential Oils from Algerian Plants: Implications for Potential Antioxidant Applications. Foods 2024; 13:749. [PMID: 38472862 DOI: 10.3390/foods13050749] [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: 01/30/2024] [Revised: 02/19/2024] [Accepted: 02/22/2024] [Indexed: 03/14/2024] Open
Abstract
In samples of Artemisia campestris (AC), Artemisia herba-alba (AHA) and Salvia jordanii (SJ) essential oils, up to 200 distinct volatile compounds were identified. Using headspace solid-phase microextraction combined with gas chromatography-olfactometry-mass spectrometry (HS-SPME-GC-O-MS), different panelists detected 52 of these compounds. This study offers the most detailed analysis of bioactive compound profiles conducted so far. The most abundant compounds identified were curcumene, making up 12.96% of AC, and camphor, constituting 21.67% of AHA and 19.15% of SJ. The compounds with the highest odor activity value (OAV) were (E,Z)-2,4-nonadienal (geranium, pungent), 3-nonenal (cucumber) and 2-undecenal (sweet) in AC, AHA and SJ, respectively. AHA essential oil showed significant antioxidant activity (IC50 = 41.73 ± 4.14 mg/g) and hydroxyl radical generation (hydroxylation percentage = 29.62 ± 3.14), as assessed by the diphenylpicrylhydrazyl (DPPH) method. In terms of oxygen radical absorbance capacity (ORAC), the strongest antioxidant activity was obtained for SJ essential oil (antioxidant activity of the essential oils, AOX = 337.49 ± 9.87).
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Affiliation(s)
- Anis Bertella
- Department of Molecular and Cellular Biology, Faculty of Life and Nature Sciences, Abbes Laghrour Khenchela University, BP 1252 Road of Batna, Khenchela 40004, Algeria
| | - Georgiana-Luminita Gavril
- Department of Bioinformatics, National Institute of Research and Development for Biological Sciences, 296 Splaiul Independentei, Sector 6, 060031 Bucharest, Romania
| | - Magdalena Wrona
- Departmento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A), Escuela de Ingeniería y Arquitectura (EINA), Universidad de Zaragoza, María de Luna 3 (Edificio Torres Quevedo), 50018 Zaragoza, Spain
| | - Davinson Pezo
- Faculty of Health Sciences, San Jorge University, Villanueva de Gállego, Autovía A-23 Zaragoza-Huesca Km. 299, 50830 Zaragoza, Spain
| | - Abouamama Sidaoui
- Faculty of Sciences and Technology, Department of Biology, Amine Elokkal El Hadj Moussa Egakhamouk University of Tamanghasset, Tamanghasset 11000, Algeria
| | - Kheira Benlahcen
- Laboratory of Applied Microbiology, Department of Biology, Faculty of Life and Nature Sciences, University of Oran 1 Ahmed BenBella, Oran 31100, Algeria
| | - Mebrouk Kihal
- Laboratory of Applied Microbiology, Department of Biology, Faculty of Life and Nature Sciences, University of Oran 1 Ahmed BenBella, Oran 31100, Algeria
| | - Ewa Olewnik-Kruszkowska
- Physical Chemistry and Physicochemistry of Polymers, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Street, 87-100 Toruń, Poland
| | - Jesús Salafranca
- Departmento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A), Escuela de Ingeniería y Arquitectura (EINA), Universidad de Zaragoza, María de Luna 3 (Edificio Torres Quevedo), 50018 Zaragoza, Spain
| | - Cristina Nerín
- Departmento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A), Escuela de Ingeniería y Arquitectura (EINA), Universidad de Zaragoza, María de Luna 3 (Edificio Torres Quevedo), 50018 Zaragoza, Spain
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Giannakas AE, Baikousi M, Karabagias VK, Karageorgou I, Iordanidis G, Emmanouil-Konstantinos C, Leontiou A, Karydis-Messinis A, Zafeiropoulos NE, Kehayias G, Proestos C, Salmas CE. Low-Density Polyethylene-Based Novel Active Packaging Film for Food Shelf-Life Extension via Thyme-Oil Control Release from SBA-15 Nanocarrier. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:423. [PMID: 38470754 DOI: 10.3390/nano14050423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 02/20/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024]
Abstract
The use of natural raw substances for food preservation could provide a great contribution to food waste reduction, circular economy enhancement, and green process application widening. Recent studies indicated that the use of porous materials as adsorbents for natural essential oils provided nanohybrids with excellent antioxidant and antimicrobial properties. Following this trend in this work, a thymol oil (TEO) rich SBA-15 nanohybrid was prepared and characterized physiochemically with various techniques. This TEO@SBA-15 nanohybrid, along with the pure SBA-15, was extruded with low-density polyethylene (LDPE) to develop novel active packaging films. Results indicated that TEO loading was higher than other porous materials reported recently, and the addition of both pure SBA-15 and TEO@SBA-15 to the LDPE increased the water/oxygen barrier. The film with the higher thyme-oil@SBA-15 nanohybrid content exhibited a slower release kinetic. The antioxidant activity of the final films ignited after 48 h, was in the range of 60-70%, and was almost constant for 7 days. Finally, all tests indicated a sufficient improvement by the addition of thyme-oil@SBA-15 nanohybrids in the pure LDPE matrix and the concentration of wt. 10% of such nanocarriers provided the optimum final LDPE/10TEO@SBE-15 active packaging film. This material could be a potential future product for active packaging applications.
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Affiliation(s)
- Aris E Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Maria Baikousi
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
| | | | - Ioanna Karageorgou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - George Iordanidis
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | | | - Areti Leontiou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | | | | | - George Kehayias
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece
| | - Constantinos E Salmas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
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Nunes MR, Agostinetto L, da Rosa CG, Sganzerla WG, Pires MF, Munaretto GA, Rosar CR, Bertoldi FC, Barreto PLM, Veeck APDL, Zinger FD. Application of nanoparticles entrapped orange essential oil to inhibit the incidence of phytopathogenic fungi during storage of agroecological maize seeds. Food Res Int 2024; 175:113738. [PMID: 38129048 DOI: 10.1016/j.foodres.2023.113738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 11/11/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The demand for sustainable, healthy, and pesticide-free food has grown in recent years. Agroecological seeds cannot receive chemical treatment, as pesticides present toxicological and environmental risks, requiring the development of alternative methods for disease control, such as the use of essential oils. In this study, orange essential oil was extracted and encapsulated in zein nanoparticles by the nanoprecipitation method. The nanoparticles were tested for the antifungal activity on agroecological maize seeds and for the mycelial sensitivity of Stenocarpella macrospora. The synthesized nanoparticles presented good encapsulation efficiency (99 %) of orange essential oil rich in D-limonene, conferring high antioxidant activity to the loaded nanoparticles. The release profile indicated a pseudo-Fickian mechanism governed by diffusion, explained according to the Korsmeyer-Peppas model. The dynamic light scattering, and transmission electron microscopy showed spherical nanoparticles with particle size lower than 200 nm. The nanoparticles containing orange essential oil inhibited the incidence of Fusarium during the storage of agroecological maize seeds. The mycelial sensitivity against Stenocarpella macrospora showed that the encapsulated essential oil was more effective in inhibiting the fungus when compared to the non-encapsulated oil. Therefore, the nanoparticles containing encapsulated orange essential oil can be effectively applied as an antifungal material for the conservation of agroecological maize seeds, contributing to the development of sustainable agricultural biotechnology with pesticide-free products.
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Affiliation(s)
- Michael Ramos Nunes
- Federal Institute of Santa Catarina (IFSC), Campus Lages, 88506-400 Lages, SC, Brazil.
| | - Lenita Agostinetto
- Program in Environment and Health, University of Planalto Catarinense (UNIPLAC), 88509-900 Lages, SC, Brazil
| | - Cleonice Gonçalves da Rosa
- Program in Environment and Health, University of Planalto Catarinense (UNIPLAC), 88509-900 Lages, SC, Brazil
| | | | | | | | - Cristina Rosa Rosar
- Program in Environment and Health, University of Planalto Catarinense (UNIPLAC), 88509-900 Lages, SC, Brazil
| | - Fabiano Cleber Bertoldi
- Agricultural Research and Rural Extension of Santa Catarina (EPAGRI), Itajaí, SC 88318-112, Brazil
| | - Pedro Luiz Manique Barreto
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil
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9
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Giannakas AE, Zaharioudakis K, Kollia E, Kopsacheili A, Avdylaj L, Georgopoulos S, Leontiou A, Karabagias VK, Kehayias G, Ragkava E, Proestos C, Salmas CE. The Development of a Novel Sodium Alginate-Based Edible Active Hydrogel Coating and Its Application on Traditional Greek Spreadable Cheese. Gels 2023; 9:807. [PMID: 37888380 PMCID: PMC10606390 DOI: 10.3390/gels9100807] [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: 09/10/2023] [Revised: 10/02/2023] [Accepted: 10/05/2023] [Indexed: 10/28/2023] Open
Abstract
The necessity of reducing the greenhouse effect by decreasing the carbon dioxide fingerprint directed the food packaging technology to use biobased raw materials. Alginates, which are derived from brown algae species, are one of the most promising biobased biopolymers for the development of edible active coatings capable of protecting food from oxidation/bacterial spoilage. In this study, sodium alginate, which was plasticized with glycerol and mixed with a biobased thymol/natural halloysite nanohybrid, was used to develop novel edible active coatings. Nanocomposite coatings were also developed in this project by mixing pure halloysite with sodium alginate/glycerol matrix and were used as reference material for comparison reasons. Instrumental analysis indicated a higher compatibility of a thymol/halloysite nanohybrid with a sodium alginate/glycerol matrix compared to pure halloysite with a sodium alginate/glycerol matrix. Increased compatibility resulted in improved tensile properties, water/oxygen barrier properties, and total antioxidant activity. These edible active coatings were applied to traditional Greek spread cheese and showed a reduction in the mesophilic microbial population over one log10 unit (cfu/g) compared to uncoated cheese. Moreover, the reduction in the mesophilic microbial population increased with the increase in halloysite and thymol content, indicating such sodium alginate/glycerol/thymol/halloysite hydrogels as promising edible active coatings for dairy products.
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Affiliation(s)
- Aris E. Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Konstantinos Zaharioudakis
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Eleni Kollia
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece; (E.K.); (A.K.); (L.A.)
| | - Anna Kopsacheili
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece; (E.K.); (A.K.); (L.A.)
| | - Learda Avdylaj
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece; (E.K.); (A.K.); (L.A.)
| | - Stavros Georgopoulos
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Areti Leontiou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Vassilios K. Karabagias
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - George Kehayias
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Efthymia Ragkava
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece; (E.K.); (A.K.); (L.A.)
| | - Constantinos E. Salmas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
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10
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Tomić A, Šovljanski O, Erceg T. Insight on Incorporation of Essential Oils as Antimicrobial Substances in Biopolymer-Based Active Packaging. Antibiotics (Basel) 2023; 12:1473. [PMID: 37760769 PMCID: PMC10525543 DOI: 10.3390/antibiotics12091473] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/18/2023] [Accepted: 09/20/2023] [Indexed: 09/29/2023] Open
Abstract
The increasing interest in microbiological food safety requires the development of sensitive and reliable analyses and technologies for preserving food products' freshness and quality. Different types of packaging systems are one of the solutions for controlling microbiological activity in foods. During the last decades, the development of biopolymer-based active packaging with essential oil incorporation systems has resulted in technologies with exceptional application potential, primarily in the food industry. There is no doubt that this principle can facilitate food status monitoring, reduce food waste, extend the shelf life, improve the overall quality of food, or indicate a larger problem during the storage, production, and distribution of foodstuffs. On the other hand, most antimicrobial packaging systems are in the development phase, while the sensitivity, selectivity, complexity, and, above all, safety of these materials are just some of the essential questions that need to be answered before they can be widely used. The incorporation of essential oils as antimicrobial substances in biopolymer-based active packaging holds significant promise for enhancing food safety, extending shelf life, and offering more sustainable packaging solutions. While challenges exist, ongoing research and innovation in this field are likely to lead to the development of effective and environmentally friendly packaging systems with enhanced antimicrobial properties.
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Affiliation(s)
| | - Olja Šovljanski
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia; (A.T.); (T.E.)
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11
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Giannakas AE, Karabagias VK, Moschovas D, Leontiou A, Karabagias IK, Georgopoulos S, Karydis-Messinis A, Zaharioudakis K, Andritsos N, Kehayias G, Avgeropoulos A, Proestos C, Salmas CE. Thymol@activated Carbon Nanohybrid for Low-Density Polyethylene-Based Active Packaging Films for Pork Fillets' Shelf-Life Extension. Foods 2023; 12:2590. [PMID: 37444330 DOI: 10.3390/foods12132590] [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: 06/04/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
Τhe replacement of food packaging additives and preservatives with bio-based antioxidant/antibacterial compounds has been a common practice in recent years following the trend of bioeconomy and nanotechnology. Such bio-additives are often enclosed in nanocarriers for a controlled release process. Following this trend in this work, a thymol (TO)-rich activated carbon (AC) nanohybrid was prepared and characterized physicochemically with various techniques. This TO@AC nanohybrid, along with the pure activated carbon, was extruded with low-density polyethylene (LDPE) to develop novel active packaging films. The codenames used in this paper were LDPE/xTO@AC and LDPE/xAC for the nanohybrid and the pure activated carbon, respectively. X-ray diffractometry, Fourier-transform infrared spectroscopy, and scanning electron microscopy measurements showed high dispersity of both the TO@AC nanohybrid and the pure AC in the LDPE matrix, resulting in enhanced mechanical properties. The active film with 15 wt.% of the TO@AC nanohybrid (LDPE/15TO@AC) exhibited a 230% higher water/vapor barrier and 1928% lower oxygen permeability than the pure LDPE film. For this active film, the highest antioxidant activity referred to the DPPH assay (44.4%), the lowest thymol release rate (k2 ≈ 1.5 s-1), and the highest antibacterial activity were recorded, resulting in a 2-day extension of fresh pork fillets' shelf-life.
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Affiliation(s)
- Aris E Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | | | - Dimitrios Moschovas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
| | - Areti Leontiou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Ioannis K Karabagias
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Stavros Georgopoulos
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | | | | | - Nikolaos Andritsos
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - George Kehayias
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Apostolos Avgeropoulos
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece
| | - Constantinos E Salmas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
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12
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Gabrić D, Kurek M, Ščetar M, Brnčić M, Galić K. Characterization of Synthetic Polymer Coated with Biopolymer Layer with Natural Orange Peel Extract Aimed for Food Packaging. Polymers (Basel) 2023; 15:polym15112569. [PMID: 37299367 DOI: 10.3390/polym15112569] [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: 04/27/2023] [Revised: 05/29/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023] Open
Abstract
This research was aimed to make biolayer coatings enriched with orange peel essential oil (OPEO) on synthetic laminate, oriented poly(ethylene-terephthalate)/polypropylene (PET-O/PP). Coating materials were taken from biobased and renewable waste sources, and the developed formulation was targeted for food packaging. The developed materials were characterized for their barrier (O2, CO2, and water vapour), optical (colour, opacity), surface (inventory of peaks by FTIR), and antimicrobial activity. Furthermore, the overall migration from a base layer (PET-O/PP) in an acetic acid (3% HAc) and ethanol aqueous solution (20% EtOH) were measured. The antimicrobial activity of chitosan (Chi)-coated films was assessed against Escherichia coli. Permeation of the uncoated samples (base layer, PET-O/PP) increased with the temperature increase (from 20 °C to 40 °C and 60 °C). Films with Chi-coatings were a better barrier to gases than the control (PET-O/PP) measured at 20 °C. The addition of 1% (w/v) OPEO to the Chi-coating layer showed a permeance decrease of 67% for CO2 and 48% for O2. The overall migrations from PET-O/PP in 3% HAc and 20% EtOH were 1.8 and 2.3 mg/dm2, respectively. Analysis of spectral bands did not indicate any surface structural changes after exposure to food simulants. Water vapour transmission rate values were increased for Chi-coated samples compared to the control. The total colour difference showed a slight colour change for all coated samples (ΔE > 2). No significant changes in light transmission at 600 nm for samples containing 1% and 2% OLEO were observed. The addition of 4% (w/v) OPEO was not enough to obtain a bacteriostatic effect, so future research is needed.
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Affiliation(s)
- Domagoj Gabrić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Mia Kurek
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Mario Ščetar
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Kata Galić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
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13
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Venkatachalam K, Charoenphun N. Influence of Pomelo ( Citrus maxima) Pericarp Essential Oil on the Physicochemical Properties of HomChaiya Rice ( Oryza sativa L. cv. HomChaiya) Flour-Derived Edible Films. MEMBRANES 2023; 13:435. [PMID: 37103861 PMCID: PMC10143942 DOI: 10.3390/membranes13040435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/11/2023] [Accepted: 04/13/2023] [Indexed: 06/19/2023]
Abstract
The food industry is increasingly interested in using active edible packaging to address environmental problems caused by conventional synthetic polymers, such as pollution and degradation. The present study took advantage of this opportunity to develop active edible packaging using Hom-Chaiya rice flour (RF), incorporating pomelo pericarp essential oil (PEO) at varying concentrations (1-3%). Films without PEO were used as controls. Various physicochemical parameters, structural and morphological observations were examined in the tested films. Overall, the results showed that the addition of PEO at varying concentrations significantly improved the qualities of the RF edible films, particularly the film's yellowness (b*) and total color. Furthermore, RF-PEO films with increased concentrations significantly reduced the film's roughness and relative crystallinity, while increasing opacity. The total moisture content in the films did not differ, but water activity was significantly reduced in the RF-PEO films. Water vapor barrier properties also improved in the RF-PEO films. In addition, textural properties, including tensile strength and elongation at break, were better in the RF-PEO films compared with the control. Fourier-transform infrared spectroscopy (FTIR) revealed strong bonding between the PEO and RF in the film. Morphological studies showed that the addition of PEO smoothed the film's surface, and this effect increased with concentration. Overall, the biodegradability of the tested films was effective, despite variations; however, a slight advancement in degradation was found in the control film. Lastly, the antimicrobial properties of the RF-PEO films exhibited excellent inhibitory effects against various pathogens, including Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), Escherichia coli (E. coli), and Salmonella typhimurium (S. typhimurium). This study demonstrated that RF and PEO could be an effective combination for developing active edible packaging that delivers desirable functional properties and excellent biodegradability.
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Affiliation(s)
- Karthikeyan Venkatachalam
- Faculty of Innovative Agriculture and Fishery Establishment Project, Surat Thani Campus, Prince of Songkla University, Makham Tia, Mueang, Surat Thani 84000, Thailand;
| | - Narin Charoenphun
- Faculty of Science and Arts, Burapha University Chanthaburi Campus, Khamong, Thamai, Chanthaburi 22170, Thailand
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14
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Nambiar K, P SK, Devaraj D, Sevanan M. Development of biopolymers from microbes and their environmental applications. PHYSICAL SCIENCES REVIEWS 2023. [DOI: 10.1515/psr-2022-0219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
Abstract
Inventions begin with the invasion of humans and furnish a better livelihood. In some cases, it turns out to be imperative. The environmental issues of using synthetic polymers, including bio-incompatibility, toxicity, high cost, poor hydrophilicity, and pro-inflammatory degradation of byproducts, are increasing the need for and application of eco-friendly, alternative polymeric substances from medicine to biotechnology, which includes the industries of medicine, cosmetics, confectionery, wastewater treatment, etc., as tissue scaffolds, wound dressings, drug packaging material, dermal fillers, moisturising cream, carriers, sun protectants, antiperspirants, and deodorants; gelling agents; stabilisers, emulsifiers, photographic films, etc. Biopolymers are available in different compounds, produced by microbes, plants, and animals, where microbes, for example, Pseudomonas aeruginosa and Kamagataeibacter sucrofermetans, retain these compounds at an exorbitant level, helping them to sustain adverse conditions. Moreover, compared to plant and animal biopolymers, microbial biopolymers are preferred due to their ease of production, design, and processing at an industrial levels. In this regard, polyhydroxyalkanoates (PHA) and poly-3-hydroxybutyrate (PHB) have together attained assiduity for their biodegradable properties and possess similar features as petrochemical-based polymers, commonly synthetic polymers like polyethylene, polypropylene, etc. This attributes to its non-toxic nature, i.e., it behaves eco-friendly by degrading the components through a carbon-neutral energy cycle to carbon dioxide and water, which lessens the dependence on petroleum-based polymers. This chapter contemplates the methods to develop biopolymers from microbes and their environmental applications, focusing on the confiscation of heavy metals, organic dyes or oils, etc.
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Affiliation(s)
- Krishnanjana Nambiar
- Department of Biotechnology , Karunya Institute of Technology and Sciences, Deemed to be University , Coimbatore , India
| | - Saravana Kumari P
- Department of Microbiology , Rathnavel Subramaniam College of Arts and Science , Coimbatore , India
| | - Dheeksha Devaraj
- Department of Biotechnology , Karunya Institute of Technology and Sciences, Deemed to be University , Coimbatore , India
| | - Murugan Sevanan
- Department of Biotechnology , Karunya Institute of Technology and Sciences, Deemed to be University , Coimbatore , India
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15
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Physicochemical Characterization, Biocompatibility, and Antibacterial Properties of CMC/PVA/Calendula officinalis Films for Biomedical Applications. Polymers (Basel) 2023; 15:polym15061454. [PMID: 36987233 PMCID: PMC10059992 DOI: 10.3390/polym15061454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/11/2023] [Accepted: 03/12/2023] [Indexed: 03/17/2023] Open
Abstract
This study reports a carboxymethyl cellulose (CMC)/polyvinyl alcohol (PVA) composite film that incorporates Calendula officinalis (CO) extract for biomedical applications. The morphological, physical, mechanical, hydrophilic, biological, and antibacterial properties of CMC/PVA composite films with various CO concentrations (0.1%, 1%, 2.5%, 4%, and 5%) are fully investigated using different experiments. The surface morphology and structure of the composite films are significantly affected by higher CO concentrations. X-ray diffraction (XRD) and Fourier transform infrared spectrometry (FTIR) analyses confirm the structural interactions among CMC, PVA, and CO. After CO is incorporated, the tensile strength and elongation upon the breaking of the films decrease significantly. The addition of CO significantly reduces the ultimate tensile strength of the composite films from 42.8 to 13.2 MPa. Furthermore, by increasing the concentration of CO to 0.75%, the contact angle is decreased from 15.8° to 10.9°. The MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide] assay reveals that the CMC/PVA/CO-2.5% and CMC/PVA/CO-4% composite films are non-cytotoxic to human skin fibroblast cells, which is favorable for cell proliferation. Remarkably, 2.5% and 4% CO incorporation significantly improve the inhibition ability of the CMC/PVA composite films against Staphylococcus aureus and Escherichia coli. In summary, CMC/PVA composite films containing 2.5% CO exhibit the functional properties for wound healing and biomedical engineering applications.
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16
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A Status Review on Health-Promoting Properties and Global Regulation of Essential Oils. Molecules 2023; 28:molecules28041809. [PMID: 36838797 PMCID: PMC9968027 DOI: 10.3390/molecules28041809] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 01/31/2023] [Accepted: 02/09/2023] [Indexed: 02/17/2023] Open
Abstract
Since ancient times, essential oils (EOs) have been known for their therapeutic potential against many health issues. Recent studies suggest that EOs may contribute to the regulation and modulation of various biomarkers and cellular pathways responsible for metabolic health as well as the development of many diseases, including cancer, obesity, diabetes, cardiovascular diseases, and bacterial infections. During metabolic dysfunction and even infections, the immune system becomes compromised and releases pro-inflammatory cytokines that lead to serious health consequences. The bioactive compounds present in EOs (especially terpenoids and phenylpropanoids) with different chemical compositions from fruits, vegetables, and medicinal plants confer protection against these metabolic and infectious diseases through anti-inflammatory, antioxidant, anti-cancer, and anti-microbial properties. In this review, we have highlighted some targeted physiological and cellular actions through which EOs may exhibit anti-inflammatory, anti-cancer, and anti-microbial properties. In addition, it has been observed that EOs from specific plant sources may play a significant role in the prevention of obesity, diabetes, hypertension, dyslipidemia, microbial infections, and increasing breast milk production, along with improvements in heart, liver, and brain health. The current status of the bioactive activities of EOs and their therapeutic effects are covered in this review. However, with respect to the health benefits of EOs, it is very important to regulate the dose and usage of EOs to reduce their adverse health effects. Therefore, we specified that some countries have their own regulatory bodies while others follow WHO and FAO standards and legislation for the use of EOs.
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17
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Sharma H, Fidan H, Özogul F, Rocha JM. Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products. Front Microbiol 2022; 13:1092248. [PMID: 36620022 PMCID: PMC9816663 DOI: 10.3389/fmicb.2022.1092248] [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: 11/07/2022] [Accepted: 11/29/2022] [Indexed: 12/24/2022] Open
Abstract
Chicken and seafood are highly perishable owing to the higher moisture and unsaturated fatty acids content which make them more prone to oxidation and microbial growth. In order to preserve the nutritional quality and extend the shelf-life of such products, consumers now prefer chemical-free alternatives, such as lactic acid bacteria (LAB) and essential oils (EOs), which exert a bio-preservative effect as antimicrobial and antioxidant compounds. This review will provide in-depth information about the properties and main mechanisms of oxidation and microbial spoilage in chicken and seafood. Furthermore, the basic chemistry and mode of action of LAB and EOs will be discussed to shed light on their successful application in chicken and seafood products. Metabolites of LAB and EOs, either alone or in combination, inhibit or retard lipid oxidation and microbial growth by virtue of their principal constituents and bioactive compounds including phenolic compounds and organic acids (lactic acid, propionic acid, and acetic acid) and others. Therefore, the application of LAB and EOs is widely recognized to extend the shelf-life of chicken and seafood products naturally without altering their functional and physicochemical properties. However, the incorporation of any of these agents requires the optimization steps necessary to avoid undesirable sensory changes. In addition, toxicity risks associated with EOs also demand the regularization of an optimum dose for their inclusion in the products.
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Affiliation(s)
- Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Hafize Fidan
- Department of Tourism and Culinary Management, University of Food Technologies, Plovdiv, Bulgaria
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Türkiye
| | - João Miguel Rocha
- LEPABE – Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal,ALiCE – Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal,*Correspondence: João Miguel Rocha,
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18
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Salanță LC, Cropotova J. An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry. PLANTS 2022; 11:plants11192488. [PMID: 36235353 PMCID: PMC9570595 DOI: 10.3390/plants11192488] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/19/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022]
Abstract
Consumer awareness and demands for quality eco-friendly food products have made scientists determined to concentrate their attention on sustainable advancements in the utilization of bioactive compounds for increasing safety and food quality. Essential oils (EOs) are extracted from plants and exhibit antimicrobial (antibacterial and antifungal) activity; thus, they are used in food products to prolong the shelf-life of foods by limiting the growth or survival of microorganisms. In vitro studies have shown that EOs are effective against foodborne bacteria, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. The growing interest in essential oils and their constituents as alternatives to synthetic preservatives has been extensively exploited in recent years, along with techniques to facilitate the implementation of their application in the food industry. This paper’s aim is to evaluate the current knowledge on the applicability of EOs in food preservation, and how this method generally affects technological properties and consumers’ perceptions. Moreover, essential aspects concerning the limitation of the available alternatives are highlighted, followed by a presentation of the most promising trends to streamline the EOs’ usability. Incorporating EOs in packaging materials is the next step for green and sustainable foodstuff production and a biodegradable method for food preservation.
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Affiliation(s)
- Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Janna Cropotova
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
- Correspondence:
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