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Aguado RJ, Saguer E, Fiol N, Tarrés Q, Delgado-Aguilar M. Pickering emulsions of thyme oil in water using oxidized cellulose nanofibers: Towards bio-based active packaging. Int J Biol Macromol 2024; 263:130319. [PMID: 38387632 DOI: 10.1016/j.ijbiomac.2024.130319] [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: 11/17/2023] [Revised: 02/14/2024] [Accepted: 02/18/2024] [Indexed: 02/24/2024]
Abstract
The antioxidant and antimicrobial properties of thyme essential oil (TEO) are useful for active food packaging, but its poor aqueous solubility restricts its applications. This work involves anionic cellulose nanofibers (CNFs) as the sole stabilizing agent for TEO-in-water emulsions, with oil concentrations ranging from 10 mL/L to 300 mL/L. A double mechanism was proposed: the adsorption of CNFs at oil/water interfaces restricted coalescence to a limited extent, while thickening (rheological stabilization) was required to avoid the buoyance of large droplets (>10 μm). Thickening effects comprised both higher viscosity (over 0.1 Pa·s at 10 s-1) and yield stress (approximately 0.9 Pa). Dilute emulsions had good film-forming capabilities, whereas concentrated emulsions were suitable for paper coating. Regarding antimicrobial activity, CNF-stabilized TEO-in-water emulsions successfully inhibited the growth of both Gram-negative (E. coli, S. typhimurium) and Gram-positive bacteria (L. monocytogenes). As for the antioxidant properties, approximately 50 mg of paper or 3-5 mg of film per mL of food simulant D1 were required to attain 50 % inhibition in radical scavenging tests. Nonetheless, despite the stability and the active properties of these bio-based hydrocolloids, providing this antioxidant and antimicrobial activity was incompatible with maintaining the organoleptic properties of the foodstuff unaltered.
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Affiliation(s)
- Roberto J Aguado
- LEPAMAP-PRODIS research group, University of Girona, C/ Maria Aurèlia Capmany, 61, 17003 Girona, Spain; Department of Chemical and Agricultural Engineering and Agrifood Technology, University of Girona, C/ Maria Aurèlia Capmany, 61, 17003 Girona, Spain.
| | - Elena Saguer
- Department of Chemical and Agricultural Engineering and Agrifood Technology, University of Girona, C/ Maria Aurèlia Capmany, 61, 17003 Girona, Spain
| | - Núria Fiol
- Department of Chemical and Agricultural Engineering and Agrifood Technology, University of Girona, C/ Maria Aurèlia Capmany, 61, 17003 Girona, Spain
| | - Quim Tarrés
- LEPAMAP-PRODIS research group, University of Girona, C/ Maria Aurèlia Capmany, 61, 17003 Girona, Spain; Department of Chemical and Agricultural Engineering and Agrifood Technology, University of Girona, C/ Maria Aurèlia Capmany, 61, 17003 Girona, Spain
| | - Marc Delgado-Aguilar
- LEPAMAP-PRODIS research group, University of Girona, C/ Maria Aurèlia Capmany, 61, 17003 Girona, Spain; Department of Chemical and Agricultural Engineering and Agrifood Technology, University of Girona, C/ Maria Aurèlia Capmany, 61, 17003 Girona, Spain
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2
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Palanisamy S, Selvaraju GD, Selvakesavan RK, Venkatachalam S, Bharathi D, Lee J. Unlocking sustainable solutions: Nanocellulose innovations for enhancing the shelf life of fruits and vegetables - A comprehensive review. Int J Biol Macromol 2024; 261:129592. [PMID: 38272412 DOI: 10.1016/j.ijbiomac.2024.129592] [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: 10/13/2023] [Revised: 01/11/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024]
Abstract
Regarding food security and waste reduction, preserving fruits and vegetables is a vital problem. This comprehensive study examines the innovative potential of coatings and packaging made of nanocellulose to extend the shelf life of perishable foods. The distinctive merits of nanocellulose, which is prepared from renewable sources, include exceptional gas barrier performance, moisture retention, and antibacterial activity. As a result of these merits, it is a good option for reducing food spoilage factors such as oxidation, desiccation, and microbiological contamination. Nanocellulose not only enhances food preservation but also complies with industry-wide environmental objectives. This review explores the many facets of nanocellulose technology, from its essential characteristics to its use in the preservation of fruits and vegetables. Furthermore, it deals with vital issues including scalability, cost-effectiveness, and regulatory constraints. While the use of nanocellulose in food preservation offers fascinating potential, it also wants to be cautiously careful to assure affordability, effectiveness, and safety. To fully use the potential of nanocellulose and advance the sustainability plan in the food business, collaboration between scientists, regulatory bodies, and industry stakeholders is important as we stand on the cusp of a revolutionary era in food preservation.
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Affiliation(s)
- Senthilkumar Palanisamy
- School of Biotechnology, Dr. G R Damodaran College of Science, Coimbatore, Tamilnadu, India.
| | - Gayathri Devi Selvaraju
- Department of Biotechnology, KIT - Kalaignarkarunanidhi Institute of Technology, Coimbatore, Tamil Nadu, India
| | | | | | - Devaraj Bharathi
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan 38541, Republic of Korea.
| | - Jintae Lee
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan 38541, Republic of Korea
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3
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Gómez Hoyos C, Botero LD, Flórez-Caro A, Velásquez-Cock JA, Zuluaga R. Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties. Polymers (Basel) 2023; 15:4157. [PMID: 37896401 PMCID: PMC10610805 DOI: 10.3390/polym15204157] [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: 08/17/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 10/29/2023] Open
Abstract
There is a growing interest in developing new strategies to completely or partially replace cocoa butter in food and cosmetic products due to its cost and health effects. One of these alternatives is to develop stable emulsions of cocoa butter in water. However, incorporating cocoa butter is challenging as it solidifies and forms crystals, destabilizing the emulsion through arrested coalescence. Prevention against this destabilization mechanism is significantly lower than against coalescence. In this research, the rheological properties of nanocellulose from cocoa shell, a by-product of the chocolate industry, were controlled through isolation treatments to produce nanocellulose with a higher degree of polymerization (DP) and a stronger three-dimensional network. This nanocellulose was used at concentrations of 0.7 and 1.0 wt %, to develop cocoa butter in-water Pickering emulsion using a high shear mixing technique. The emulsions remained stable for more than 15 days. Nanocellulose was characterized using attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR), hot water and organic extractives, atomic force microscopy (AFM), degree of polymerization (DP), and rheological analysis. Subsequently, the emulsions were characterized on days 1 and 15 after their preparation through photographs to assess their physical stability. Fluorescent and electronic microscopy, as well as rheological analysis, were used to understand the physical properties of emulsions.
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Affiliation(s)
- Catalina Gómez Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Luis David Botero
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Andrea Flórez-Caro
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Jorge Andrés Velásquez-Cock
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Robin Zuluaga
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia;
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Chumchoochart W, Chandet N, Saenjum C, Tinoi J. Important Role and Properties of Granular Nanocellulose Particles in an In Vitro Simulated Gastrointestinal System and in Lipid Digestibility and Permeability. Biomolecules 2023; 13:1479. [PMID: 37892161 PMCID: PMC10604528 DOI: 10.3390/biom13101479] [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: 08/16/2023] [Revised: 09/20/2023] [Accepted: 09/30/2023] [Indexed: 10/29/2023] Open
Abstract
This research evaluated the role and feasibility of the granular nanocellulose particles (GNC) from sugarcane bagasse obtained from enzymatic hydrolysis in reducing lipid digestibility and permeability in an in vitro simulated gastrointestinal (GI) system. GNC concentration (0.02%, w/v) had significantly affected the released free fatty acids (FFA), with a reduction of approximately 20%. Pickering emulsion of a GNC and olive oil simulation mixture revealed higher oil droplet size distribution and stability in the initial stage than the vortexed mixture formation. The difference in particle size distribution and zeta potential of the ingested GNC suspension and GNC-olive oil emulsion were displayed during the in vitro gastrointestinal simulation. GNC particles interacted and distributed surrounding the oil droplet, leading to interfacial emulsion. The GNC concentration (0.01-0.10%, w/v) showed low toxicity on HIEC-6 cells, ranging from 80.0 to 99% of cell viability. The release of FFA containing the ingested GNC suspension and GNC-olive oil emulsion had about a 30% reduction compared to that without the GNC digestion solution. The FFA and triglyceride permeability through the HIEC-6 intestinal epithelium monolayer were deceased in the digesta containing the ingested GNC and emulsion. This work indicated that GNC represented a significantly critical role and properties in the GI tract and reduced lipid digestion and absorption. This GNC could be utilized as an alternative food additive or supplement in fatty food for weight control due to their inhibition of lipid digestibility and assimilation.
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Affiliation(s)
- Warathorn Chumchoochart
- Interdisciplinary Program in Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Nopakarn Chandet
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Chalermpong Saenjum
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Jidapha Tinoi
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
- Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai 50200, Thailand
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5
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Phosanam A, Moreira J, Adhikari B, Adhikari A, Losso JN. Stabilization of ginger essential oil Pickering emulsions by pineapple cellulose nanocrystals. Curr Res Food Sci 2023; 7:100575. [PMID: 37680695 PMCID: PMC10481178 DOI: 10.1016/j.crfs.2023.100575] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 08/22/2023] [Accepted: 08/24/2023] [Indexed: 09/09/2023] Open
Abstract
Pickering emulsions (PE) are systems made up of two incompatible fluids, these are stabilized by solid organic or inorganic particles located on their interface. Cellulose nanocrystals (CNCs) are sustainable and biocompatible value-added naturally occurring biomolecules which are being investigated as PE stabilizers in the cosmetic, food, and pharmaceutical industries. The objective of this research was to investigate the efficacy of pineapple cellulose nanocrystals as stabilizers for a ginger essential oil-in-water Pickering emulsion. Anionic pineapple cellulose nanocrystals were prepared by acid hydrolysis. Ginger essential oil-in-water emulsions were prepared by ultrasonication. Pineapple CNC produced stable Pickering emulsions with surface average droplet size of 4.3 μm-6.2 μm, high negative zeta potential, high viscosity, and high adsorption at the interface. Pickering emulsions by ultrasonication were stable against droplet coalescence, phase separation, and droplet flocculation for at least 8 weeks at 25 °C or 40 °C at various droplet sizes. The emulsion droplet size and volume density (droplet size distribution) were evaluated by varying the particle concentration (CNC 0.25 g/100 ml or 0.50 g/100 ml) and/or oil fraction (10-20 g/100 ml). At constant oil fraction, the emulsion viscosity increased as the nanocrystal concentration increased. The cellulose nanocrystal-stabilized ginger oil-Pickering emulsions exhibited shear-thinning characteristics of a pseudo-plastic fluid. Pineapple nanocellulose crystal -stabilized ginger oil-Pickering emulsions exhibited high stability with a creaming index of zero. CNC was found to be an effective Pickering stabilizer for oil-in-water emulsions in various food applications.
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Affiliation(s)
- Arissara Phosanam
- Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon, 47000, Thailand
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803, United States
| | - Juan Moreira
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803, United States
| | - Benu Adhikari
- School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC, 3001, Australia
| | - Achyut Adhikari
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803, United States
| | - Jack N. Losso
- Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon, 47000, Thailand
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6
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Bayés G, Aguado RJ, Tarrés Q, Planella J, Delgado-Aguilar M. Stabilization of Beeswax-In-Water Dispersions Using Anionic Cellulose Nanofibers and Their Application in Paper Coating. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:2353. [PMID: 37630938 PMCID: PMC10459156 DOI: 10.3390/nano13162353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 08/08/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023]
Abstract
Beeswax is a bio-sourced, renewable, and even edible material that stands as a convincing option to provide paper-based food packaging with moisture resistance. Nonetheless, the difficulty of dispersing it in water limits its applicability. This work uses oxidized, negatively charged cellulose nanofibers along with glycerol to stabilize beeswax-in-water emulsions above the melting point of the wax. The synergistic effects of nanocellulose and glycerol granted the stability of the dispersion even when it cooled down, but only if the concentration of nanofibers was high enough. This required concentration (0.6-0.9 wt%) depended on the degree of oxidation of the cellulose nanofibers. Rheological hindrance was essential to prevent the buoyancy of beeswax particles, while the presence of glycerol prevented excessive aggregation. The mixtures had yield stress and showed pseudoplastic behavior at a high enough shear rate, with their apparent viscosity being positively influenced by the surface charge density of the nanofibers. When applied to packaging paper, the nanocellulose-stabilized beeswax suspensions not only enhanced its barrier properties towards liquid water (reaching a contact angle of 96°) and water vapor (<100 g m-2 d-1), but also to grease (Kit rating: 5) and airflow (>1400 Gurley s). While falling short of polyethylene-coated paper, this overall improvement, attained using only one layer of a biobased coating suspension, should be understood as a step towards replacing synthetic waxes and plastic laminates.
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Affiliation(s)
- Genís Bayés
- LEPAMAP-PRODIS Research Group, University of Girona, Maria Aurèlia Capmany, 61, 17003 Girona, Spain; (G.B.); (Q.T.); (M.D.-A.)
- Noel Alimentària SAU, Pla de Begudà, 17857 Begudà, Spain;
| | - Roberto J. Aguado
- LEPAMAP-PRODIS Research Group, University of Girona, Maria Aurèlia Capmany, 61, 17003 Girona, Spain; (G.B.); (Q.T.); (M.D.-A.)
| | - Quim Tarrés
- LEPAMAP-PRODIS Research Group, University of Girona, Maria Aurèlia Capmany, 61, 17003 Girona, Spain; (G.B.); (Q.T.); (M.D.-A.)
| | - Jaume Planella
- Noel Alimentària SAU, Pla de Begudà, 17857 Begudà, Spain;
| | - Marc Delgado-Aguilar
- LEPAMAP-PRODIS Research Group, University of Girona, Maria Aurèlia Capmany, 61, 17003 Girona, Spain; (G.B.); (Q.T.); (M.D.-A.)
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7
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Zhang W, Ezati P, Khan A, Assadpour E, Rhim JW, Jafari SM. Encapsulation and delivery systems of cinnamon essential oil for food preservation applications. Adv Colloid Interface Sci 2023; 318:102965. [PMID: 37480830 DOI: 10.1016/j.cis.2023.102965] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 07/03/2023] [Accepted: 07/16/2023] [Indexed: 07/24/2023]
Abstract
Food safety threats and deterioration due to the invasion of microorganisms has led to economic losses and food-borne diseases in the food industry; so, development of natural food preservatives is urgently needed when considering the safety of chemically synthesized preservatives. Because of its outstanding antioxidant and antibacterial properties, cinnamon essential oil (CEO) is considered a promising natural preservative. However, CEO's low solubility and easy degradability limits its application in food products. Therefore, some encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications. This work discusses the chemical and techno-functional properties of CEO, including its key components and antioxidant/antibacterial properties, and summarizes recent developments on encapsulation and delivery systems for CEO in food preservation applications. Since CEO is currently added to most biopolymeric films/coatings (BFCs) for food preservation, most studies have shown that encapsulation systems can improve the food preservation performance of BFCs containing CEOs. It has been confirmed that various delivery systems could improve the stability and controlled-release properties of CEO, thereby enhancing its ability to extend the shelf life of foods. These encapsulation techniques include spray drying, emulsion systems, complex coacervation (nanoprecipitation), ionic gelation, liposomes, inclusion complexation (cyclodextrins, silica), and electrospinning.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Parya Ezati
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ajahar Khan
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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8
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Amoroso L, De France KJ, Kummer N, Ren Q, Siqueira G, Nyström G. Nanocomposites of cellulose nanofibers incorporated with carvacrol via stabilizing octenyl succinic anhydride-modified ɛ-polylysine. Int J Biol Macromol 2023; 242:124869. [PMID: 37201880 DOI: 10.1016/j.ijbiomac.2023.124869] [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: 01/23/2023] [Revised: 05/03/2023] [Accepted: 05/11/2023] [Indexed: 05/20/2023]
Abstract
Food packaging plays an extremely important role in the global food chain, allowing for products to be shipped across long distances without spoiling. However, there is an increased need to both reduce plastic waste caused by traditional single-use plastic packaging and improve the overall functionality of packaging materials to extend shelf-life even further. Herein, we investigate composite mixtures based on cellulose nanofibers and carvacrol via stabilizing octenyl-succinic anhydride-modified epsilon polylysine (MɛPL-CNF) for active food packaging applications. The effects of epsilon polylysine (εPL) concentration and modification with octenyl-succinic anhydride (OSA) and carvacrol are evaluated with respect to composites morphology, mechanical, optical, antioxidant, and antimicrobial properties. We find that both increased εPL concentration and modification with OSA and carvacrol lead to films with increased antioxidant and antimicrobial properties, albeit at the expense of reduced mechanical performance. Importantly, when sprayed onto the surface of sliced apples, MεPL-CNF-mixtures are able to successfully delay/hinder enzymatic browning, suggesting the potential of such materials for a range of active food packaging applications.
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Affiliation(s)
- Luana Amoroso
- Laboratory for Cellulose & Wood Materials, Empa - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 DÜbendorf, Switzerland
| | - Kevin J De France
- Laboratory for Cellulose & Wood Materials, Empa - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 DÜbendorf, Switzerland
| | - Nico Kummer
- Laboratory for Cellulose & Wood Materials, Empa - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 DÜbendorf, Switzerland; Department of Health Science and Technology, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Qun Ren
- Laboratory for Biointerfaces, Empa - Swiss Federal Laboratories for Materials Science and Technology, Lerchenfeldstrasse 5, 9041 St. Gallen, Switzerland
| | - Gilberto Siqueira
- Laboratory for Cellulose & Wood Materials, Empa - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 DÜbendorf, Switzerland.
| | - Gustav Nyström
- Laboratory for Cellulose & Wood Materials, Empa - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 DÜbendorf, Switzerland; Department of Health Science and Technology, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
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9
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Aguado RJ, Mazega A, Fiol N, Tarrés Q, Mutjé P, Delgado-Aguilar M. Durable Nanocellulose-Stabilized Emulsions of Dithizone/Chloroform in Water for Hg 2+ Detection: A Novel Approach for a Classical Problem. ACS APPLIED MATERIALS & INTERFACES 2023; 15:12580-12589. [PMID: 36821826 PMCID: PMC9999351 DOI: 10.1021/acsami.2c22713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Accepted: 02/16/2023] [Indexed: 06/18/2023]
Abstract
The use of dithizone (DTZ) for colorimetric heavy-metal detection is approximately one century old. However, its pending stability issues and the need for simple indicators justify further research. Using cellulose nanofibers, we attained DTZ-containing emulsions with high stability. These emulsions had water (at least 95 wt %) and acetic acid (1-8 mL/L) conforming the continuous phase, while dispersed droplets of diameter <1 μm contained chloroform-solvated DTZ (3 wt %). The solvation cluster was computed by molecular dynamics simulations, suggesting that chloroform slightly reduces the dihedral angle between the two sides of the thiocarbazone chain. Nanocellulose concentrations over 0.2 wt % sufficed to obtain macroscopically homogeneous mixtures with no phase separation. Furthermore, the rate of degradation of DTZ in the nanocellulose-stabilized emulsion did not differ significantly from a DTZ/chloroform solution, outperforming DTZ/toluene and DTZ/acetonitrile. Not only is the emulsion readily and immediately responsive to mercury(II), but it also decreases interferences from other ions and from natural samples. Unexpectedly, neither lead(II) nor cadmium(II) triggered a visual response at trace concentrations. The limit of detection of these emulsions is 15 μM or 3 mg/L, exceeding WHO limits for mercury(II) in drinking water, but they could be effective at raising alarms.
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Affiliation(s)
- Roberto J. Aguado
- LEPAMAP-PRODIS
Research Group, University of Girona, C/ Maria Aurèlia Capmany,
61, 17003 Girona, Spain
- Department
of Chemical and Agricultural Engineering and Agrifood Technology, University of Girona, C/ Maria Aurèlia Capmany, 61, 17003 Girona, Spain
| | - André Mazega
- LEPAMAP-PRODIS
Research Group, University of Girona, C/ Maria Aurèlia Capmany,
61, 17003 Girona, Spain
- Department
of Chemical and Agricultural Engineering and Agrifood Technology, University of Girona, C/ Maria Aurèlia Capmany, 61, 17003 Girona, Spain
| | - Núria Fiol
- Department
of Chemical and Agricultural Engineering and Agrifood Technology, University of Girona, C/ Maria Aurèlia Capmany, 61, 17003 Girona, Spain
| | - Quim Tarrés
- LEPAMAP-PRODIS
Research Group, University of Girona, C/ Maria Aurèlia Capmany,
61, 17003 Girona, Spain
- Department
of Chemical and Agricultural Engineering and Agrifood Technology, University of Girona, C/ Maria Aurèlia Capmany, 61, 17003 Girona, Spain
| | - Pere Mutjé
- LEPAMAP-PRODIS
Research Group, University of Girona, C/ Maria Aurèlia Capmany,
61, 17003 Girona, Spain
- Department
of Chemical and Agricultural Engineering and Agrifood Technology, University of Girona, C/ Maria Aurèlia Capmany, 61, 17003 Girona, Spain
| | - Marc Delgado-Aguilar
- LEPAMAP-PRODIS
Research Group, University of Girona, C/ Maria Aurèlia Capmany,
61, 17003 Girona, Spain
- Department
of Chemical and Agricultural Engineering and Agrifood Technology, University of Girona, C/ Maria Aurèlia Capmany, 61, 17003 Girona, Spain
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10
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Casalini S, Giacinti Baschetti M. The use of essential oils in chitosan or cellulose-based materials for the production of active food packaging solutions: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1021-1041. [PMID: 35396735 PMCID: PMC10084250 DOI: 10.1002/jsfa.11918] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 03/21/2022] [Accepted: 04/08/2022] [Indexed: 06/14/2023]
Abstract
In recent decades, interest in sustainable food packaging systems with additional functionality, able to increase the shelf life of products, has grown steadily. Following this trend, the present review analyzes the state of the art of this active renewable packaging. The focus is on antimicrobial systems containing nanocellulose and chitosan, as support for the incorporation of essential oils. These are the most sustainable and readily available options to produce completely natural active packaging materials. After a brief overview of the different active packaging technologies, the main features of nanocellulose, chitosan, and of the different essential oils used in the field of active packaging are introduced and described. The latest findings about the nanocellulose- and chitosan-based active packaging are then presented. The antimicrobial effectiveness of the different solutions is discussed, focusing on their effect on other material properties. The effect of the different inclusion strategies is also reviewed considering both in vivo and in vitro studies, in an attempt to understand more promising solutions and possible pathways for further development. In general, essential oils are very successful in exerting antimicrobial effects against the most diffused gram-positive and gram-negative bacteria, and affecting other material properties (tensile strength, water vapor transmission rate) positively. Due to the wide variety of biopolymer matrices and essential oils available, it is difficult to create general guidelines for the development of active packaging systems. However, more attention should be dedicated to sensory analysis, release kinetics, and synergetic action of different essential oils to optimize the active packaging on different food products. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Sara Casalini
- Department of Civil, Chemical, Environmental and Materials Engineering‐DICAMUniversity of BolognaBolognaItaly
| | - Marco Giacinti Baschetti
- Department of Civil, Chemical, Environmental and Materials Engineering‐DICAMUniversity of BolognaBolognaItaly
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Encapsulation of Thymol and Eugenol Essential Oils Using Unmodified Cellulose: Preparation and Characterization. Polymers (Basel) 2022; 15:polym15010095. [PMID: 36616445 PMCID: PMC9824510 DOI: 10.3390/polym15010095] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 12/22/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Essential oils (EOs) are volatile natural organic compounds, which possess pesticidal properties. However, they are vulnerable to heat and light, limiting their range of applications. Encapsulation of EOs is a useful approach to overcome some of these limitations. In this study, a novel emulsification technique is utilized for encapsulation of thymol (TY) and eugenol (EU) (EOs) within microcapsules with an unmodified cellulose shell. Use of low cost materials and processes can be beneficial in agricultural applications. In the encapsulation process, unmodified cellulose was dissolved in 7% aqueous NaOH at low temperature, regenerated to form a dispersion of cellulose hydrogels, which was rigorously mixed with the EOs by mechanical mixing followed by high-pressure homogenization (HPH). Cellulose:EO ratios of 1:1 and 1:8 utilizing homogenization pressures of 5000, 10,000 and 20,000 psi applied in a microfluidizer were studied. Light microscopy, high-resolution cryogenic scanning electron microscopy (cryo-SEM) and Fourier transform infrared spectroscopy (FTIR) revealed successful fabrication of EO-loaded capsules in size range of 1 to ~8 µm. Stability analyses showed highly stabilized oil in water (O/W) emulsions with instability index close to 0. The emulsions exhibited anti-mold activity in post-harvest alfalfa plants, with potency affected by the cellulose:EO ratio as well as the EO type; TY showed the highest anti-mold activity. Taken together, this study showed potential for anti-fungal activity of cellulose-encapsulated EOs in post-harvest hay.
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da S. Ferreira G, da Silva DJ, Rosa DS. Super stable Melaleuca alternifolia essential oil Pickering emulsions stabilized with cellulose nanofibrils: Rheological aspects. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.121183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Pickering Emulsions as Vehicles for Bioactive Compounds from Essential Oils. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227872. [PMID: 36431978 PMCID: PMC9693335 DOI: 10.3390/molecules27227872] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 10/27/2022] [Accepted: 11/10/2022] [Indexed: 11/17/2022]
Abstract
Pickering emulsions are emulsion systems stabilized by solid particles at the interface of oil and water. Pickering emulsions are considered to be natural, biodegradable, and safe, so their applications in various fields-such as food, cosmetics, biomedicine, etc.-are very promising, including as a vehicle for essential oils (EOs). These oils contain volatile and aromatic compounds and have excellent properties, such as antifungal, antibacterial, antiviral, and antioxidant activities. Despite their superior properties, EOs are prone to evaporation, decompose when exposed to light and oxygen, and have low solubility, limiting their industrial applications. Several studies have shown that EOs in Pickering emulsions displays less sensitivity to evaporation and oxidation, stronger antibacterial activity, and increased solubility. In brief, the application of Pickering emulsions for EOs is interesting to explore. This review discusses recent progress in the application of Pickering emulsions, particularly as EO carriers, drug carriers, antioxidant and antimicrobial carriers, and in active packaging.
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Kanai N, Sakai T, Yamada K, Kumagai S, Kawamura I. Using cellulose nanofibers isolated from waste hop stems to stabilize dodecane or olive oil-in-water Pickering emulsions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
Cardamom essential oil (EO) is a rare oil of high scientific and economic interest due to its biofunctionality. This work aims to stabilize the EO by Pickering emulsions with nanocellulose, in the form of nanocrystals (CNC) or nanofibers (CNF), and to investigate the stability and chemical and physical interactions involved in the process. The emulsions were characterized by droplet size, morphology, stability, surface charges, Fourier transform infrared spectroscopy, FT-Raman, nuclear magnetic resonance, and scanning electron microscopy. Stable emulsions were prepared with cellulose morphologies and CNCs resulted in a 34% creaming index, while CNFs do not show instability. Emulsions indicate a possible interaction between nanocellulose, α-terpinyl acetate, and 1,8-cineole active essential oil compounds, where α-terpinyl acetate would be inside the drop and 1,8-cineole is more available to interact with cellulose. The interaction intensity depended on the morphology, which might be due to the nanocellulose’s self-assembly around oil droplets and influence on oil availability and future application. This work provides a systematic picture of cardamomum derived essential oil Pickering emulsion containing nanocellulose stabilizers’ formation and stability, which can further be extended to other value-added oils and can be an alternative for the delivery of cardamom essential oil for biomedical, food, cosmetics, and other industries.
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Parajuli S, Ureña-Benavides EE. Fundamental aspects of nanocellulose stabilized Pickering emulsions and foams. Adv Colloid Interface Sci 2022; 299:102530. [PMID: 34610863 DOI: 10.1016/j.cis.2021.102530] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 09/15/2021] [Accepted: 09/25/2021] [Indexed: 11/26/2022]
Abstract
Nanocelluloses in recent years have garnered a lot of attention for their use as stabilizers of liquid-liquid and gas-liquid interfaces. Both cellulose nanocrystals (CNCs) and cellulose nanofibers (CNFs) have been used extensively in multiple studies to prepare emulsions and foams. However, there is limited literature available that systematically discusses the mechanisms that affect the ability of nanocelluloses (modified and unmodified) to stabilize different types of interfaces. This review briefly discusses key factors that affect the stability of Pickering emulsions and foams and provides a detailed and systematic analysis of the current state knowledge on factors affecting the stabilization of liquid-liquid and gas-liquid interfaces by nanocelluloses. The review also discusses the effect of nanocellulose surface modifications on mechanisms driving the Pickering stabilization of these interfaces.
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Principato L, Carullo D, Bassani A, Gruppi A, Duserm Garrido G, Dordoni R, Spigno G. Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils. Foods 2021; 10:foods10123072. [PMID: 34945623 PMCID: PMC8701372 DOI: 10.3390/foods10123072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022] Open
Abstract
In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w). Bamboo fiber milled with 40 (BF40), 90 (BF90) and 150 (BF150) µm of average size was added as a structuring agent. The effect of fiber addition and cooling temperature (0, 4, and 25 °C) on thermal and structural parameters of achieved gels was assessed by rheological (both in rotational and oscillatory mode), texture, and differential scanning calorimetry tests. Oleogelation modified the rheological behavior of EVO and SFO, thus shifting from a Newtonian trend typical of oils to a pseudoplastic non-Newtonian behavior in gels. Moreover, oleogels behaved as solid-like systems with G′ > G″, regardless of the applied condition. All samples exhibit a thermal-reversible behavior, even though the presence of hysteresis suggests a partial reduction in structural properties under stress. Decreasing in cooling temperature negatively contributed to network formation, despite being partially recovered by low-granulometry fiber addition. The latter dramatically improved either textural, rheological, or stability parameters of gels, as compared with only edible oil-based systems. Finally, wax/gel compatibility affected the crystallization enthalpy and final product stability (gel strength) due to different gelator–gelator and gelator–solvent interactions.
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