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Nie Y, Pan Y, Jiang Y, Xu D, Yuan R, Zhu Y, Zhang Z. Stability and bioactivity evaluation of black pepper essential oil nanoemulsion. Heliyon 2023; 9:e14730. [PMID: 37025856 PMCID: PMC10070607 DOI: 10.1016/j.heliyon.2023.e14730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 03/10/2023] [Accepted: 03/15/2023] [Indexed: 03/29/2023] Open
Abstract
Black pepper essential oil has the same disadvantages as other plant essential oils, such as volatilization, high sensitivity to light and heat and poor water solubility, which leads to great limitations in application. This study improved the stability and antibacterial properties of black pepper essential oil (BPEO) based on a nano-emulsification process. Tween 80 was selected as the emulsifier to prepare the BPEO nanoemulsion. Gas chromatograph - mass spectrometer (GC-MS) was used to analyze the composition of BPEO, of which d-limonene was the main component (37.41%). After emulsification, black pepper nanoemulsion was obtained (droplet size was 11.8 nm). The water solubility and stability of the emulsions at 25 °C were also improved with decreasing particle size. Antimicrobial properties of plant pathogens (Colletotrichum gloeosporioides, Botryodiplodia theobromae) and foodborne pathogens (Staphylococcus aureus, Escherichia coli) were evaluated by disk diffusion and other techniques for determining minimum inhibitory concentration (MIC) and minimal bactericidal concentration (MBC). With 12.5 mg mL-1 MIC and 25 mg mL-1 MBC, BPEO inhibited the growth of two tested plant pathogens and two foodborne pathogens. Essential oils (EO) were encapsulated in a nanoemulsion system to enhance the bacteriostatic effect of essential oils and reduce MIC and MBC concentrations. After emulsification, the biological activity (antimicrobial and antioxidant) of the BPEO nanoemulsion was considerably improved, nano-emulsification had certain significance for the study of EOs.
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Tran Thi YN, Nguyen QN, Truong LD, Dao TP, Huynh PX. Comparison of pretreatment methods on total ascorbic acid, total phenolic content, color of soursop (
Annona muricata
L.) pulp. steam blanching, hot water blanching, and microwave‐assisted blanching. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yen Nhi Tran Thi
- Institute of Applied Technology and Sustainable Development Nguyen Tat Thanh University Ho Chi Minh City Vietnam
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Quy Ngoc Nguyen
- Institute of Applied Technology and Sustainable Development Nguyen Tat Thanh University Ho Chi Minh City Vietnam
- Department of Pharmacy Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Le Dang Truong
- Institute of Applied Technology and Sustainable Development Nguyen Tat Thanh University Ho Chi Minh City Vietnam
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Tan Phat Dao
- Institute of Applied Technology and Sustainable Development Nguyen Tat Thanh University Ho Chi Minh City Vietnam
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Phong Xuan Huynh
- Biotechnology Research & Development Institute Can Tho University Can Tho City Vietnam
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Azevedo SG, Rocha ALF, de Aguiar Nunes RZ, da Costa Pinto C, Ţălu Ş, da Fonseca Filho HD, de Araújo Bezerra J, Lima AR, Guimarães FEG, Campelo PH, Bagnato VS, Inada NM, Sanches EA. Pulsatile Controlled Release and Stability Evaluation of Polymeric Particles Containing Piper nigrum Essential Oil and Preservatives. MATERIALS (BASEL, SWITZERLAND) 2022; 15:5415. [PMID: 35955350 PMCID: PMC9369902 DOI: 10.3390/ma15155415] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 07/27/2022] [Accepted: 08/02/2022] [Indexed: 06/15/2023]
Abstract
Considerable efforts have been spent on environmentally friendly particles for the encapsulation of essential oils. Polymeric particles were developed to encapsulate the essential oil from Piper nigrum based on gelatin and poly-ε-caprolactone (PCL) carriers. Gas Chromatography ((Flame Ionization Detection (GC/FID) and Mass Spectrometry (GC/MS)), Atomic Force Microscopy (AFM), Nanoparticle Tracking Analysis (NTA), Confocal Laser Scanning Microscopy (CLSM), Attenuated Total Reflectance-Fourier-transform Infrared Spectroscopy (ATR-FTIR), and Ultraviolet-Visible (UV-VIS) spectroscopy were used for the full colloidal system characterization. The essential oil was mainly composed of β-caryophyllene (~35%). The stability of the encapsulated systems was evaluated by Encapsulation Efficiency (EE%), electrical conductivity, turbidity, pH, and organoleptic properties (color and odor) after adding different preservatives. The mixture of phenoxyethanol/isotialzoni-3-one (PNE system) resulted in enhanced stability of approximately 120 and 210 days under constant handling and shelf-life tests, respectively. The developed polymeric system presented a similar controlled release in acidic, neutral, or basic pH, and the release curves suggested a pulsatile release mechanism due to a complexation of essential oil in the PCL matrix. Our results showed that the developed system has potential as an alternative stable product and as a controlling agent, due to the pronounced bioactivity of the encapsulated essential oil.
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Affiliation(s)
- Sidney Gomes Azevedo
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Graduate Program in Chemistry (PPGQ), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
| | - Ana Luisa Farias Rocha
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Graduate Program in Materials Science and Engineering (PPGCEM), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
| | - Ronald Zico de Aguiar Nunes
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
| | - Camila da Costa Pinto
- Graduate Program in Physics (PPGFIS), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
| | - Ştefan Ţălu
- The Directorate of Research, Development and Innovation Management (DMCDI), Technical University of Cluj-Napoca, 15 Constantin Daicoviciu St., 400020 Cluj-Napoca, Cluj County, Romania
| | - Henrique Duarte da Fonseca Filho
- Graduate Program in Materials Science and Engineering (PPGCEM), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Graduate Program in Physics (PPGFIS), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Laboratory of Nanomaterials Synthesis and Nanoscopy (LSNN), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
| | - Jaqueline de Araújo Bezerra
- Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus 69020-120, AM, Brazil
| | - Alessandra Ramos Lima
- São Carlos Institute of Physics (IFSC), University of São Paulo (USP), São Carlos 13563-120, SP, Brazil
| | | | - Pedro Henrique Campelo
- Department of Food Technology, Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | - Vanderlei Salvador Bagnato
- São Carlos Institute of Physics (IFSC), University of São Paulo (USP), São Carlos 13563-120, SP, Brazil
- Hagler Institute for Advanced Studies, Texas A&M University, College Station, TX 77843-3572, USA
| | - Natalia Mayumi Inada
- São Carlos Institute of Physics (IFSC), University of São Paulo (USP), São Carlos 13563-120, SP, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Graduate Program in Chemistry (PPGQ), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Graduate Program in Materials Science and Engineering (PPGCEM), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Graduate Program in Physics (PPGFIS), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
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Product diversification from pomelo peel. Essential oil, Pectin and semi-dried pomelo peel. POLISH JOURNAL OF CHEMICAL TECHNOLOGY 2021. [DOI: 10.2478/pjct-2021-0033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract
Currently, agriculture has shifted to green production, in which the recycling of post-production by-products is a key issue. In the present work, by-products such as pomelos were studied to promote consumption and enhance the value of pomelo. From pomelo material, essential oils extracted from pomelo peels, pectin, and drying pomelo products have been diversified. In the extraction process of essential oils, the hydrodistillation method was applied in conjunction with the response surface method to obtain the optimal conditions of influence factors. These essential oils were quantified as well as determined for components by GC-MS. The pectin recognition process was done by immersion method in HCl acid (pH 2) and the drying process was made with a heat pump dryer under the effects of drying temperature, drying time and wind rate. The results of the essential oil products reached the highest (0.88 ±0.006 g) at the material size of 3 mm, the distillation time of 27 min, and the ratio of raw materials/solvents of 1/12 g/mL. The main components found in pomelo peeling essential oils included limonene (71.768%), γ-terponene (12,847%), α-Phellandrene (2.979%), β-myrcene (2.668%), 1R-α-pinene (2,656%), and β-pinene (1,191%). The pectin content was the highest under the temperature of 90 °C, extraction time of 60 min and ratio/solvent ratio of 1:32 g/mL. Under these extraction conditions, 48% of concentrated pectin content was obtained. Surveying conditions for drying white pomelo peels are capable of reversing: refunded drying pomelos are drying heat pumps in the following conditions: 50 °C drying temperature, the drying time of 90 min, and wind rate of 12 m/s. Product with hardness 309.862 N.
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Response surface methodology for optimization studies of hydro-distillation of essential oil from pixie mandarin (Citrus reticulata Blanco) peels. POLISH JOURNAL OF CHEMICAL TECHNOLOGY 2021. [DOI: 10.2478/pjct-2021-0034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Essential oil extraction technique from mandarin pixie peels by hydro-distillation is optimized by response surface methodology (RSM). Mathematical techniques were used in experimental design to evaluate the impacts of factors that affect the extraction process and improve the yield of the extraction process. A central mixed design based on influencing variables such as water ratio (3–5 mL/g), temperature (110–130 °C) and extraction time (90–150 min) was adopted with essential oil yield as the target function. Correlation analysis of the mathematical regression model showed that the quadratic polynomial model can be used to optimize hydro-distillation of pixie mandarin oil. The results showed that under the optimum extraction conditions, the highest quantity of essential oils was achieved (7.28 mL/100 g materials). In terms of statistical analysis, the significance levels (p-value <0.05) of the model showed that the experimental results had a good impact between factors. The coefficient of determination indicating the match between the experimental value and the predicted value of the model was high (R2>0.9). The chemical composition of the essential oil was analyzed by Gas Chromatography-Mass Spectrometry, revealing the dominance of limonene content (97.667%), which implies that the essential oil of pixie mandarin could be an alternative source of limonene.
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Central Composite Design, Kinetic Model, Thermodynamics, and Chemical Composition of Pomelo (Citrus Maxima (Burm.) Merr.) Essential Oil Extraction by Steam Distillation. Processes (Basel) 2021. [DOI: 10.3390/pr9112075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Pomelo peel-derived essential oils have been gaining popularity due to greater demand for stress relief therapy or hair care therapy. In this study, we first performed optimization of parameters in the pomelo essential oil extraction process on a pilot scale to gain better insights for application in larger scale production. Then extraction kinetics, activation energy, thermodynamics, and essential oil quality during the extraction process were investigated during the steam distillation process. Three experimental conditions including material mass, steam flow rate, and extraction time were taken into consideration in response surface methodology (RSM) optimization. The optimal conditions were found as follows: sample weight of 422 g for one distillation batch, steam flow rate of 2.16 mL/min and extraction time of 106 min with the coefficient of determination R2 of 0.9812. The nonlinear kinetics demonstrated the compatibility of the kinetic model with simultaneous washing and unhindered diffusion with a washing rate constant of 0.1515 min−1 and a diffusion rate constant of 0.0236 min−1. The activation energy of the washing and diffusion process was 167.43 kJ.mol−1 and 96.25 kJ.mol−1, respectively. The thermodynamic value obtained at the ΔG° value was −35.02 kJ.mol−1. The quality of pomelo peel essential oil obtained by steam distillation was characterized by its high limonene content (96.996%), determined by GC-MS.
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Lee HY, Ko MJ. Thermal decomposition and oxidation of β-caryophyllene in black pepper during subcritical water extraction. Food Sci Biotechnol 2021; 30:1527-1533. [PMID: 34642565 PMCID: PMC8495191 DOI: 10.1007/s10068-021-00983-z] [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: 07/11/2021] [Revised: 08/25/2021] [Accepted: 09/08/2021] [Indexed: 11/24/2022] Open
Abstract
Subcritical water extraction is an efficient technique for extracting components from various plants by changing the polarity of water. β-caryophyllene is a natural bicyclic sesquiterpene with the highest content found among black pepper essential oils. In this study, the efficiency of extraction and yield of β-caryophyllene from black pepper were investigated using a subcritical water extraction technique. The optimal conditions of β-caryophyllene (1.19 ± 0.38 mg/g), and caryophyllene oxide (0.82 ± 0.38 mg/g) were obtained from black pepper under extraction conditions of 170 °C/10 min, and 200 °C/15 min, respectively. As the extraction temperature was increased, β-caryophyllene oxidation proceeded and the extraction content of caryophyllene oxide increased. It is anticipated that both β-caryophyllene and caryophyllene oxide with high biological activity can be used to selectively extract compounds using subcritical water extraction, which will be helpful in industrial applications.
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Affiliation(s)
- Ha-Yeon Lee
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-Si, 17579 South Korea
| | - Min-Jung Ko
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-Si, 17579 South Korea
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Li H, Wu X, Li X, Cao X, Li Y, Cao H, Men Y. Multistage Extraction of Star Anise and Black Pepper Derivatives for Antibacterial, Antioxidant, and Anticancer Activity. Front Chem 2021; 9:660138. [PMID: 34055736 PMCID: PMC8160366 DOI: 10.3389/fchem.2021.660138] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Accepted: 04/06/2021] [Indexed: 12/15/2022] Open
Abstract
Recently, natural resources have attracted considerable interest for their applications in food security and human health problems. Traditional natural spices, such as star anise and black pepper, played important roles in the pharmaceutical and food industries due to their strong pharmacological activity, antioxidant potential and rare complications. In order to achieve biomasses from the natural product with multiple bioactivities, we developed the multistage extraction method to extract and separate various bioactive compounds from these natural plants. Our work demonstrated that various bioactive-rich extractives were achieved using steam distilled- or oxidative-extraction methods with high extraction yields and purity. Furthermore, the extractives in each step can be used not only as bioactive compounds, but also as a resource to further prepare different derivatives during the next extractive step, providing biomass-saving to a great extent. The extractives obtained with high yields and purities (>82%) were identified by 1H NMR, 13C NMR, FTIR, UV-vis, fluorescence spectroscopy, and high-performance liquid chromatography (HPLC). Moreover, these biomasses display potent antibacterial activities against some types of microorganisms such as S.aureus, S.pyogenes, E.coli, and S.typhi with a lowest MIC of 400 μg/ml for the development of antibacterial agents, significant antioxidant activity as the natural antioxidant for enhancing food shelf-life, and excellent anticancer activity that induces significant cancer cell apoptosis. This work showed the different multistage extracts from natural products, which enable them to be applied in the fields of the pharmaceutical industry and the food industry.
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Affiliation(s)
- Helin Li
- Zhejiang Provincial Key Laboratory of Chemical Utilization of Forestry Biomass, Zhejiang A & F University, Hangzhou, China.,Institute of Technical and Macromolecular Chemistry, RWTH Aachen University, Aachen, Germany
| | - Xiaoyu Wu
- Department of Surgical Oncology, Affiliated Hospital of Nanjing University of Chinese Medicine, Nanjing, China
| | - Xin Li
- Institute of Technical and Macromolecular Chemistry, RWTH Aachen University, Aachen, Germany
| | - Xiaobing Cao
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, China
| | - Yanjun Li
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, China
| | - Huaru Cao
- Zhejiang Provincial Key Laboratory of Chemical Utilization of Forestry Biomass, Zhejiang A & F University, Hangzhou, China
| | - Yongzhi Men
- Shanghai General Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, China
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Influence of extractions on physicochemical characterization and bioactivity of Piper nigrum oils: Study on the non-isothermal decomposition kinetic. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.08.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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10
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Salman M, Abbas RZ, Israr M, Abbas A, Mehmood K, Khan MK, Sindhu ZUD, Hussain R, Saleemi MK, Shah S. Repellent and acaricidal activity of essential oils and their components against Rhipicephalus ticks in cattle. Vet Parasitol 2020; 283:109178. [PMID: 32652458 DOI: 10.1016/j.vetpar.2020.109178] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 06/08/2020] [Accepted: 06/29/2020] [Indexed: 01/31/2023]
Abstract
Ticks, particularly the Rhipicephalus which are the most prevalent and invasive affect 80 % of the cattle population worldwide. Through transmission of pathogens, tick worry and physical damage to the hides, ticks cause economic loss of billions of dollars each year with 1 billion US dollars loss per annum reported only in Latin-America. These losses can be minimized only by successful management of Rhipicephalus ticks. Various strategies like chemical control, vaccination and biological control are aimed at control of Rhipicephalus ticks. There are some serious limitations associated with them like tick resistance, drug toxicity, antigenic variations etc. In contrast to these issues related with chemical tick control, the botanicals particularly the essential oils obtained from aromatic plants of medicinal importance are eco-friendly and non-toxic to most host. In recent years, essential oils-based control of cattle ticks has gained considerable attraction of scientists all over the world as depicted from this review. A comprehensive effort has been made to critically analyze the role of essential oils in controlling Rhipicephalus ticks with particular emphasis on the mode of action of bioactive compounds both as repellents and acaricides. Furthermore, we have pointed out the most important challenges which need to be addressed for development and commercialization of an essential oil based anti-tick product.
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Affiliation(s)
- Muhammad Salman
- Department of Parasitology, University of Agriculture Faisalabad, Pakistan
| | - Rao Zahid Abbas
- Department of Parasitology, University of Agriculture Faisalabad, Pakistan.
| | | | - Asghar Abbas
- Department of Veterinary and Animal Sciences, Muhammad Nawaz Shareef University of Agriculture Multan, Pakistan
| | - Khalid Mehmood
- University College of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, Pakistan
| | | | - Zia Ud Din Sindhu
- Department of Parasitology, University of Agriculture Faisalabad, Pakistan
| | - Riaz Hussain
- University College of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, Pakistan
| | | | - Sehar Shah
- Department of Parasitology, University of Agriculture Faisalabad, Pakistan
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Vinh TDT, Hien LTM, Dao DTA. Formulation of black pepper ( Piper nigrum L.) essential oil nano-emulsion via phase inversion temperature method. Food Sci Nutr 2020; 8:1741-1752. [PMID: 32328240 PMCID: PMC7174231 DOI: 10.1002/fsn3.1422] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 12/13/2019] [Accepted: 12/21/2019] [Indexed: 01/05/2023] Open
Abstract
Recent trends in preservation of processed foods involve the use of natural compounds, rather than chemically synthesized additives, to simultaneously confer antimicrobial properties and prevent fat oxidation. In this regard, black pepper essential oils, due to its diversity in biological activities, have been increasingly popular. The compounds are often used in relatively low amounts and in the form of nanoparticles to permit well blending into foods or uniform dispersion on the surface of fresh meat. The purpose of this study is to determine experimental parameters of a nano-emulsion formation process from black pepper essential oil via the phase inversion temperature (PIT) technique. The study results showed that the system achieved the optimal nano-emulsion under following condition: the ratio by weight of water: Tween-80: oil = 86:9.7:4.3, the stirring speed of nano-emulsions at 500 rpm for 45 min (heating at 75°C for 30 min and then rapidly cooling at 5°C for 15 min).
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Affiliation(s)
- Truong Dam Thai Vinh
- Faculty of Chemical EngineeringHCMC University of TechnologyViet Nam National University HoChiMinh CityHo Chi Minh CityVietnam
| | - Ly Thi Minh Hien
- Faculty of Chemical EngineeringHCMC University of TechnologyViet Nam National University HoChiMinh CityHo Chi Minh CityVietnam
- Faculty of BiotechnologyOpen University Ho Chi Minh CityHo Chi Minh CityVietnam
| | - Dong Thi Anh Dao
- Faculty of Chemical EngineeringHCMC University of TechnologyViet Nam National University HoChiMinh CityHo Chi Minh CityVietnam
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Green Separation and Extraction Processes: Part I. Processes (Basel) 2020. [DOI: 10.3390/pr8030374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Supercritical fluid extraction comprises a known technology applied to obtain volatile compounds from flowers, i [...]
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13
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Dao TP, Tran TH, Nguyen P, Tran T, Ngo T, Nhan L, Anh T, Toan T, Quan P, Linh H. Optimization of microwave assisted hydrodistillation of essential oil from lemon (Citrus aurantifolia) leaves: Response surface methodology studies. ACTA ACUST UNITED AC 2020. [DOI: 10.1088/1757-899x/736/2/022038] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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14
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Zhang D, Gan RY, Zhang JR, Farha AK, Li HB, Zhu F, Wang XH, Corke H. Antivirulence properties and related mechanisms of spice essential oils: A comprehensive review. Compr Rev Food Sci Food Saf 2020; 19:1018-1055. [PMID: 33331691 DOI: 10.1111/1541-4337.12549] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 01/09/2020] [Accepted: 01/30/2020] [Indexed: 12/19/2022]
Abstract
In recent decades, reduced antimicrobial effectiveness, increased bacterial infection, and newly emerged microbial resistance have become global public issues, leading to an urgent need to find effective strategies to counteract these problems. Strategies targeting bacterial virulence factors rather than bacterial survival have attracted increasing interest, since the modulation of virulence factors may prevent the development of drug resistance in bacteria. Spices are promising natural sources of antivirulence compounds owing to their wide availability, diverse antivirulence phytochemical constituents, and generally favorable safety profiles. Essential oils are the predominant and most important antivirulence components of spices. This review addresses the recent efforts of using spice essential oils to inhibit main bacterial virulence traits, including the quorum sensing system, biofilm formation, motility, and toxin production, with an intensive discussion of related mechanisms. We hope that this review can provide a better understanding of the antivirulence properties of spice essential oils, which have the potential to be used as antibiotic alternatives by targeting bacterial virulence.
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Affiliation(s)
- Dan Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Ren-You Gan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Jia-Rong Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Arakkaveettil Kabeer Farha
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, China
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
| | - Xiao-Hong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Harold Corke
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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