Application of starch microcapsules containing essential oil in food preservation

Long-acting sustained release microcapsules of oregano essential oil-loaded gelatin/carrageenan for food preservation against Botrytis cinerea

As a food-derived natural component, oregano essential oil (OEO) exhibits excellent activity against Botrytis cinerea (B. cinerea). However, its poor water solubility and chemical instability limit its application in preservation. In this study, we determined the composition of OEO and encapsulated it in microcapsules using gelatin/carrageenan (GE/CRG) as the capsule wall, achieving a particle size of 336.10 nm and an encapsulation efficiency of 87.79 %. The microcapsules realize the slow-release duration of OEO to over 80 h. More importantly, due to the slow-release effect of OEO, OEO-GE/CRG microcapsules demonstrated excellent inhibitory activity against B. cinerea with an EC50 value of 0.18 mg/mL. The microcapsule treatment significantly prolonged the preservation period of cherry tomatoes in infection models with B. cinerea. These results indicate that OEO-GE/CRG microcapsules could serve as a potential fungal inhibitor and agent for fruit storage and preservation.

A comprehensive review of starch-based technology for encapsulation of flavor: From methods, materials, and release mechanism to applications

Encapsulation of flavor and aroma compounds in appropriate materials and forms has long been an important issue. Encapsulation of flavor in inexpensive, stable, and widely used starch-based materials could preserve or mask characteristic aroma compounds, improve flavor thermal and oxidative stability, control release, and increase bioavailability. However, several technical challenges still hinder the application of starch-based encapsulated flavor complexes in the food industry. This study comprehensively and systematically the encapsulation technology of starch-based materials, the properties and applications of starch-based materials, and the flavor release mechanism of encapsulated compounds, aiming to provide insights into the rational design of starch-encapsulated flavor. While choosing flavor encapsulation materials for industries, starch, cyclodextrins, maltodextrin, octenyl succinic anhydride starches, and porous starch are worthy of consideration. On this basis, future research directions for the nutritional value of starch-encapsulated flavor compounds and their application in the food industry are proposed. To elucidate the release mechanisms and application efficiencies of various starch-based flavor complexes, it is necessary to investigate the conformational interactions as well as applications in various food and gastrointestinal systems.

The application of dietary fibre as microcapsule wall material in food processing

In the food industry, functional ingredients derived from active substances of natural sources and microbiological resources are gaining acceptance and demand due to their beneficial health properties. However, the inherent instability of these constituents poses a challenge in utilizing their functional properties. Microencapsulation with dietary fibre as wall material technology offers a promising solution, providing convenient manipulability and effective safeguarding of encapsulated substances. This paper presents a comprehensive overview of the current state of research on dietary fibre-based microcapsules in food processing. It examines their functional attributes, the preparation technology, and their applications within the food industry. Furthermore, the constraints associated with industrial production are discussed, as well as potential future developments. This article offers researchers a reference point and a theoretical basis for the selection of innovative food ingredients, the high-value utilisation of dietary fibre, and the design of conservation strategies for functional substances in food production.

Encapsulation of Thymol in Ethyl Cellulose-Based Microspheres and Evaluation of Its Sustained Release for Food Applications

Food waste is a global concern with enormous economic, environmental and social impacts that has contributed to active packaging evolution. However, incorporating bioactive substances into the packaging can deteriorate its physicochemical and mechanical characteristics. Thus, the objective of this work was to entrap the natural bioactive compound thymol into microparticles and apply them in the form of pads for the controlled release of bioactivity in food packaging material. The physicochemical characteristics and bioactivity of five different ethyl cellulose-based microparticles were evaluated. Increasing the amount of thymol in the formulation led to higher encapsulation efficiency. Encapsulation resulted in a substantial increase of >10-20 °C in the volatilization temperature of thymol, and the release of thymol occurred following a sustained profile, best described by the Higuchi release kinetic model. Increasing the polymer to thymol ratio in the microparticles resulted in higher thermal stability and a more gradual release profile. While all formulations demonstrated considerable inhibition of E. coli growth, the ones with the highest thymol content maintained their antimicrobial activity for at least one month of microparticle storage. Furthermore, the ability of the microparticles in retaining pH and titratable acidity of cherry tomatoes was evaluated, and it was confirmed that these characteristics were maintained during 21 days of storage.

Preparation and characterization of polyphenol-chitosan conjugate-eugenol essential oil microcapsule and its effect on storage behavior of cherry tomato

Given the high volatility, low water solubility, and oxidative sensitivity of essential oils, this study synthesized microcapsules of essential oil (EEO) (quercetin-chitosan-EEO [QE-CS-EEO]) using a QE-CS graft copolymer as the wall material and EEO as the core material. Research findings indicate that QE-CS exhibits superior in vitro antioxidant activity, with scavenging abilities for 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) ABTS+ radicals being 58.71% and 77.03% greater than those of CS, respectively, thereby providing more effective protection for the essential oil. In comparison to CS essential oil, microcapsules (CS-EEO), QE-CS-EEO demonstrated an 18.65% increase in EEO encapsulation efficiency, achieving a total encapsulation efficiency of 41.29%. Based on these results, various edible coating solutions were formulated, including Control, E1 (1% CS), E2 (0.5% CS + 0.5% CS-EEO), E3 (0.5% CS + 0.5% QE-CS-EEO), and E4 (1% EEO), to extend the shelf life of cherry tomatoes. Notably, cherry tomatoes treated with the E3 formulation maintained superior freshness indicators, exhibiting an extended shelf life of approximately 9-12 days compared to the control group. This study aims to explore a novel microcapsule wall material and provide a strategy for extending the shelf life of fruits and vegetables, thereby minimizing food waste.

Deep Eutectic Solvents for Essential-Oil Delivery and Bacterial-Infected Wound Healing

Essential oils (EOs) are volatile secondary metabolites of natural plants with multitudinous pharmacological activities. However, limited by their properties, such as low solubility, high volatility, photothermal instability, irritation, release, etc., EOs encounter significant challenges in pharmaceutical applications. Deep eutectic solvents (DESs) have been developed for the transdermal delivery of biomolecules and lipid-soluble drugs. Herein, a series of DES carriers were synthesized to improve the undesirable properties of EOs. We first optimized the DESs according to solubilization and aqueous dispersity using Chimonanthus nitens Oliv. EO (COEO) as a model EO. Then, the EO-DES formulations were diluted to prepare optimal aqueous EO-DES nanoformulations (AqEDs). Mechanically, hydrogen bonding allowed the DES to dissolve the complex components in EOs; meanwhile, the interaction forces, such as π-π stacking and hydrogen bonding, drove the EO-DES to assemble into nanostructures in aqueous conditions, forming AqEDs. Lastly, a case study demonstrated that clove EO-AqEDscould effectively promote methicillin-resistant Staphylococcus aureus-infected wound healing in vivo, along with biocompatibility. This AqED strategy provides a generalized platform for solubilizing EOs and improving their transdermal/topical delivery.

Regulation of mechanical properties of microcapsules and their applications

Microcapsules encapsulating payloads are one of the most promising delivery methods. The mechanical properties of microcapsules often determine their application scenarios. For example, microcapsules with low mechanical strength are more widely used in biomedical applications due to their superior biocompatibility, softness, and deformability. In contrast, microcapsules with high mechanical strength are often mixed into the matrix to enhance the material. Therefore, characterizing and regulating the mechanical properties of microcapsules is essential for their design optimization. This paper first outlines four methods for the mechanical characterization of microcapsules: nanoindentation technology, parallel plate compression technology, microcapillary technology, and deformation in flow. Subsequently, the mechanisms of regulating the mechanical properties of microcapsules and the progress of applying microcapsules with different degrees of softness and hardness in food, textile, and pharmaceutical formulations are discussed. These regulation mechanisms primarily include altering size and morphology, introducing sacrificial bonds, and construction of hybrid shells. Finally, we envision the future applications and research directions for microcapsules with tunable mechanical properties.

Photoactivated Cyclic Polyphthalaldehyde Microcapsules for Payload Delivery

Microcapsules with a cyclic polyphthalaldehyde (cPPA) shell and oil core were fabricated by an emulsification process. The low ceiling temperature cPPA shell was made phototriggerable by incorporating a photoacid generator (PAG). Photoactivation of the PAG created a strong acid which catalyzed cPPA depolymerization, resulting in the release of the core payload, as quantified by 1H NMR. The high molecular weight cPPA (197 kDa) yielded uniform spherical microcapsules. The core diameter was 24.8 times greater than the cPPA shell thickness (2.4 to 21.6 μm). Nonionic bis(cyclohexylsulfonyl)diazomethane (BCSD) and N-hydroxynaphthalimide triflate (HNT) PAGs were used as the PAG in the microcapsule shells. BCSD required dual stimuli of UV radiation and post-exposure baking at 60 °C to activate cPPA depolymerization while room temperature irradiation of HNT resulted in instantaneous core release. A 300 s UV exposure (365 nm, 10.8 J/cm2) of the cPPA/HNT microcapsules resulted in 66.5 ± 9.4% core release. Faster core release was achieved by replacing cPPA with a phthalaldehyde/propanal copolymer. A 30 s UV exposure (365 nm, 1.08 J/cm2) resulted in 82 ± 13% core release for the 75 mol % phthalaldehyde/25 mol % propanal copolymer microcapsules. The photoresponsive shell provides a versatile polymer microcapsule technology for on-demand, controlled release of hydrophobic core payloads.

Sustained release, antimicrobial, and antioxidant properties of modified porous starch-based biodegradable polylactic acid/polybutylene adipate-co-terephthalate/thermoplastic starch active packaging film

Porous starch (PS) is a modified starch with commendable biodegradable and adsorption properties. PS exhibits poor thermal stability, and the aqueous solution casting method is conventionally used for PS-activated packaging films. This approach limits the large-scale production of films and makes it difficult to play the functions of porous pores. In this study, PS was prepared by enzymatic digestion combined with freeze-drying and adsorbed with clove essential oil (CEO) after cross-linking with sodium trimetaphosphate. Subsequently, a novel PLA/PBAT/TPS/ScPS-CEO sustained release active packaging film was prepared by blending PLA, PBAT, TPS, and ScPS-CEO using industrial melt extrusion. Compared with PS, ScPS effectively slowed down the release of CEO from the film, with the maximum release of active substances at equilibrium increasing by approximately 100 %, which significantly enhanced the persistence of the antimicrobial and antioxidant properties. The polylactic acid/poly (butylene adipate-co-terephthalate)/thermoplastic starch/trimetaphosphate-crosslinked porous starch incorporated with clove essential oil (PLA/PBAT/TPS/ScPS-CEO) film could reduce the proteolysis, lipid oxidation and microbial growth of salmon, extending its shelf life by approximately 100 % at 4 °C. These results indicate that the ScPS can be used in fresh packaging material in practical applications.

Advances in protein-based microcapsules and their applications: A review

Due to their excellent emulsification, biocompatibility, and biological activity, proteins are widely used as microcapsule wall materials for encapsulating drugs, natural bioactive substances, essential oils, probiotics, etc. In this review, we summarize the protein-based microcapsules, discussing the types of proteins utilized in microcapsule wall materials, the preparation process, and the main factors that influence their properties. Additionally, we conclude with examples of the vital role of protein-based microcapsules in advancing the food industry from primary processing to deep processing and their potential applications in the biomedical, chemical, and textile industries. However, the low stability and controllability of protein wall materials lead to degraded performance and quality of microcapsules. Protein complexes with polysaccharides or modifications to proteins are often used to improve the thermal instability, pH sensitivity, encapsulation efficiency and antioxidant capacity of microcapsules. In addition, factors such as wall material composition, wall material ratio, the ratio of core to wall material, pH, and preparation method all play critical roles in the preparation and performance of microcapsules. The application area and scope of protein-based microcapsules can be further expanded by optimizing the preparation process and studying the microcapsule release mechanism and control strategy.

Encapsulated lignin-based slow-release manganese fertilizer with reduced cadmium accumulation in rice (Oryza sativa L.)

As an essential trace element for plant growth and development, manganese plays a crucial role in the uptake of the heavy metal cadmium by rice (Oryza sativa L.). In this study, we developed a novel slow-release manganese fertilizer named Mn@LNS-EL. Initially, lignin nanoparticles were derived from sodium lignosulfonate, and a one-step emulsification strategy was employed to prepare a water-in-oil-in-water (W/O/W) Pickering double emulsions. These double emulsions served as the template for interfacial polymerization of lignin nanoparticles and epichlorohydrin, resulting in the formation of microcapsule wall materials. Subsequently, manganese fertilizer (MnSO4) was successfully encapsulated within the microcapsules. Hydroponic experiments were conducted to investigate the effects of Mn@LNS-EL on rice growth and the cadmium and manganese contents in the roots and shoots of rice under cadmium stress conditions. The results revealed that the treatment with Mn@LNS-EL markedly alleviated the inhibitory effects of cadmium on rice growth, leading to notably lower cadmium levels in the rice roots and shoots compared to the specimens treated without manganese fertilizer. Specifically, there was a reduction of 37.9 % in the root cadmium content and a 17.1 % decrease in the shoot cadmium content. In conclusion, this study presents an innovative approach for the high-value utilization of lignin through effective encapsulation and slow-release mechanisms of trace-element fertilizers while offering a promising strategy for efficiently remediating cadmium pollution in rice.

Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects

Exposing the hydrated-soft-starch matrix of intact grain or reconstituted flour dough to a high-temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure build-up in its elastic matrix linked to large deformation and expansion. The expanded starch matrix at high temperatures dries up quickly by flash vaporization of water, which causes loss of its structural flexibility and imparts a porous and rigid structure of the expanded porous starch matrix (EPSM). EPSM, with abundant pores in its construction, offers adsorptive effectiveness, solubility, swelling ability, mechanical strength, and thermal stability. It can be a sustainable and easy-to-construct alternative to porous starch (PS) in food and pharmaceutical applications. This review is a comparative study of PS and EPSM on their preparation methods, structure, and physicochemical properties, finding compatibility and addressing challenges in recommending EPSM as an alternative to PS in adsorbing, dispersing, stabilizing, and delivering active ingredients in a controlled and efficient way.

Advances in efficient extraction of essential oils from spices and its application in food industry: A critical review

With the increase of people's awareness of food safety, it is crucial to find natural and green antimicrobial agents to replace traditional antimicrobial agents. Essential oils of spices (SEOs) are low toxicity or nontoxic, which exhibited antioxidants and antimicrobial activity according to many in vitro and in situ experiments. Spices are widely available and low cost as a plant raw material for the extraction of SEOs. This review summarized highly efficient extraction techniques for SEOs, such as physical field assisted extraction technology, supercritical fluid extraction, and biological-based techniques. Furthermore, purification of SEOs and components were also recapitulated. Purification techniques of SEOs improve their utilization value due to the increased content of bioactive components. Finally, the review concentrated on the applications of SEOs in food industry, including food preservation, food active packaging by means of films or coatings, antioxidant properties. In addition, addressing the problem of unstability of SEOs and its role to inhibit the pathogenic bacteria, the encapsulation of SEOs for use in the food industrial sectors reduces the safety risk to human health.

Stabilization of Essential Oil: Polysaccharide-Based Drug Delivery System with Plant-like Structure Based on Biomimetic Concept

Essential oils (EOs) have stability problems, including volatility, oxidation, photosensitivity, heat sensitivity, humidity sensitivity, pH sensitivity, and ion sensitivity. A drug delivery system is an effective way to stabilize EOs, especially due to the protective effect of polymeric drug carriers. Polysaccharides are frequently employed as drug carrier materials because they are highly safe, come in a variety of forms, and have plentiful sources. Interestingly, the EO drug delivery system is based on the biomimetic concept since it corresponds to the structure of plant tissue. In this paper, we associate the biomimetic plant-like structures of the EO drug delivery system with the natural forms of EO in plant tissues, and summarize the characteristics of polysaccharide-based drug carriers for EO protection. Thus, we highlight the research progress on polysaccharides and their modified materials, including gum arabic, starch, cellulose, chitosan, sodium alginate, pectin, and pullulan, and their use as biomimetic drug carriers for EO preparations due to their abilities and potential for EO protection.

Natural Aldehyde-Chitosan Schiff Base: Fabrication, pH-Responsive Properties, and Vegetable Preservation

The aim of the present work was to fabricate Schiff base compounds between chitosan and aldehydes and use the resultant aldehyde-chitosan Schiff bases for broccoli preservation. Using an element analyzer, the degree of substitution was calculated as 68.27-94.65%. The aldehyde-chitosan Schiff bases showed acidic sensitivity to rapid hydrolysis for releasing aldehyde at a buffer solution of pH 4-6, in which more than 39% of the aldehydes were released within 10 h. The release of aldehydes endows the aldehyde-chitosan Schiff bases with a better antibacterial activity at pH 5 than at pH 7. In a simulated CO2 (5-15%) atmosphere with high humidity (92%), the hydrolysis of imine bonds (C=N) was triggered and continuously released aldehyde, even without direct contact with the aqueous phase. The application of aldehyde-chitosan Schiff bases significantly extended the shelf life of broccoli from 4 d to 5-7 d and decreased the weight loss of broccoli during storage. In summary, the fabrication of aldehyde-chitosan Schiff bases and the strategy of using pH-response imine bond (C=N) hydrolysis (thus releasing aldehyde to kill microorganisms) were feasible for use in developing EO-incorporated intelligent food packages for vegetable preservation.

Synergistic antifungal mechanism of effective components from essential oil against Penicillium roqueforti

Essential oil (EO) has significant antifungal activity. However, there is limited information on the mechanism of the synergistic antifungal effect of the effective components of EO against fungi. In the present study, molecular electrostatic potential and molecular docking were used for the first time to investigate the synergistic antifungal mechanism of eugenol and citral small molecule (CEC) against Penicillium roqueforti. The results showed that the CEC treatment made the activity of β-(1,3)-glucan synthase (GS) and chitin synthase (CS) decreas by 20.2% and 11.1%, respectively, and the contents of which decreased by 85.0% and 27.9%, respectively compared with the control group. Molecular docking revealed that CEC small molecules could bind to GS and CS through different amino acid residues, inhibiting their activity and synthesis. The CEC can combine with tryptophan, tyrosine, and phenylalanine in the cell membrane, causing damage to the cell membrane. The binding sites between small molecules and amino acids were mainly around the OH group. In addition, CEC affected the energy metabolism system and inhibited the glycolysis pathway. Simultaneously, CEC treatment reduced the ergosterol content in the cell membrane by 58.2% compared with the control group. Finally, changes in β-galactosidase, metal ion leakage, and relative conductivity confirmed the destruction of the cell membrane, which resulted in the leakage of cell contents. The above results showed that CEC can kill P. roqueforti by inhibiting energy metabolism and destroying the integrity of the cell membrane.

Quorum-quenching enzymes: Promising bioresources and their opportunities and challenges as alternative bacteriostatic agents in food industry

The problems of spoilage, disease, and biofilm caused by bacterial quorum-sensing (QS) systems have posed a significant challenge to the development of the food industry. Quorum-quenching (QQ) enzymes can block QS by hydrolyzing or modifying the signal molecule, making these enzymes promising new candidates for use as antimicrobials. With many recent studies of QQ enzymes and their potential to target foodborne bacteria, an updated and systematic review is necessary. Thus, the goals of this review were to summarize what is known about the effects of bacterial QS on the food industry; discuss the current understanding of the catalytic mechanisms of QQ enzymes, including lactonase, acylase, and oxidoreductase; and describe strategies for the engineering and evolution of QQ enzymes for practical use. In particular, this review focuses on the latest progress in the application of QQ enzymes in the field of food. Finally, the current challenges limiting the systematic application of QQ enzymes in the food industry are discussed to help guide the future development of these important enzymes.

Temperature controlled microcapsule loaded with Perilla essential oil and its application in preservation of peaches

In this study, Perilla frutescens essential oil (PEO) loaded microcapsules (PEOM) were successfully prepared and their thermal stability, temperature-responsive releasing effect, antioxidant activity, antibacterial activity, and preservation of peach were systematically investigated. PEOM showed excellent encapsulation efficiency (91.5%) with a core-shell ratio of 1.4:1 and exhibited high thermal stability, indicating that PEOM could effectively maintain PEO release rate. In vitro assays indicated that the optimal kinetic model for PEO release fitted well with first order with a diffusion mechanism. A high level of antioxidant and antibacterial activity of PEOM was maintained. In addition, owing to its sustained release, PEOM could prolong the shelf life of peaches significantly. Therefore, PEOM has potential application and development prospects in the field of food preservation.

Three-Fluid Nozzle Spray Drying Strategy for Efficient Fabrication of Functional Colloidosomes

Colloidosomes as Pickering emulsion microcapsules are expected to serve various applications, including encapsulation of drugs and loading of functional materials. Normally, when using colloidosomes for drug encapsulation, the latex particles as shell materials need to be mixed with drugs before the assembly process. However, this procedure may cause aggregation of latex particles, thereby resulting in disordered assembled shells or a low loading efficiency. Herein, we propose a three-fluid nozzle spray drying process to efficiently assemble latex particles of P(styrene (St)-co-butyl acrylate (BA)) into colloidosomes. The three-fluid nozzle spray drying equipment allows for the preparation for drug encapsulation without advance mixing of drug and shell materials. This strategy enables the construction of colloidosomes with uniform and controllable pores and the loading of functional materials. The effects of the compressed air flow rate, inlet temperature, feed rate, and solid content were explored, revealing the formation mechanism of colloidosomes during the spray drying process. Doxycycline hydrochloride (DH) was encapsulated in colloidosomes for controllable release, and the sustained release time is up to 100 h. The release rate can be adjusted by varying the glass transition temperature (T_g) and size of latex particles. Furthermore, Fe₃O₄ nanoparticle (NP)-loaded colloidosomes were constructed by this strategy. The magnetic response intensity of colloidosomes can be modulated by varying the amount of Fe₃O₄ NPs. The anticancer drug encapsulation and loading of other functional particles were also explored to expand applications.

Preparation and characterization of long-term antibacterial and pH-responsive Polylactic acid/Octenyl succinic anhydride-chitosan @ tea tree oil microcapsules

Encapsulation technology can increase the stability and maintain the volatile active substances of plant essential oils. In the present study, tree essential oil (TTO) was encapsulated with polylactic acid (PLA) modified by octenyl succinic anhydride chitosan (OSA-CS) as shell materials to form long-term antibacterial and pH-responsive microcapsules. The PLA/OSA-CS@TTO microcapsules were characterized by high performance liquid chromatography (HPLC), scanning electron microscopy (SEM) and antibacterial performance testing. The results showed that the average particle size of microcapsules was 10 μm, and the encapsulation efficiency and drug loading efficiency of TTO reached 81.5 % and 60.3 %. After 4800 min of release in media at different pH (5 and 7) still sequestered 55.32 % and 56.74 % of TTO which approved the shell of microcapsules responded to different pH values. The microcapsules remained stable for 80 days after drying, and preserving 39.7 % of the core material. The morphology of PLA/OSA-CS@TTO microcapsules revealed that the PLA/OSA-CS@TTO microcapsules presented smooth and firm structure. Antibacterial test for staphylococcus aureus of those microcapsules implied that the bacteriostatic rate reached 100 % after 72 h. Bio-based macromolecular modification strategies can provide inspiration for the development of green microcapsules.

Effect of Transparent, Purple, and Yellow Shellac Microcapsules on Properties of the Coating on Paraberlinia bifoliolata Surface

In order to explore the applicability of the waterborne coating with self-repairing microcapsules based on the surface of wood boards and specify the optimal range of microcapsule content in the coating, three different kinds of shellac microcapsules (transparent shellac, purple shellac, and yellow shellac) were embedded in a waterborne acrylic coating at 0, 1.5 wt.%, 3.0 wt.%, 4.5 wt.%, 6.0 wt.%, and 7.5 wt.%. The Beli wood (Paraberlinia bifoliolata) boards were then covered with self-repairing coatings to investigate the self-repairing coating’s physical and chemical properties, aging resistance, and scratch repair abilities. The findings demonstrated that the chromatic difference and gloss of surface coatings on Beli wood boards were significantly influenced by the content of microcapsules. The optical characteristics and cold liquid resistance performance of the coating on Beli wood were enhanced when the microcapsule content was 3.0 wt.%. Additionally, the mechanical qualities of the coating with 3.0 wt.% transparent shellac microcapsules on Beli wood surface were better, with an H hardness, grade 2 adhesion, and 8 kg·cm of impact strength. The studies on scratch repairing and aging resistance indicated that microcapsules helped to slow down the coating’s damage and retard aging. After a microcrack appeared, the waterborne coating with microcapsules on Beli wood’s surface had the capacity to repair itself. After aging, the coating with 3.0 wt.% transparent shellac microcapsule on Beli wood boards had a better performance on the comprehensive properties, with a 28.9% light loss rate and a 6 kg·cm impact resistance. It also had a 25.0% repairing rate in scratch width after being damaged for 5 d. This study advances the development of self-healing waterborne coatings on the wood board with shellac microcapsules by examining the effects of shellac in various colors and shellac microcapsule content in waterborne coatings.

Assessment of the antioxidant, antimicrobial and antibiofilm activities of essential oils for potential application of active chitosan films in food preservation

In the food industry, the development of microbial biofilms is a serious problem that leads to the contamination and deterioration of food products. To overcome that, our aim consists of searching for natural antimicrobial and non-toxic compounds (essential oils EOs), which might be used alone or adsorbed on natural biopolymer films (chitosan). In this work, the antioxidant activity of eight EOs was evaluated by DPPH radical-scavenging method while their antibacterial activity was determined by diffusion on agar and microdilution methods. Among all tested EOs, Eugenia caryophyllus, Cinnamomum zeylanicum Blume and Thymus satureioides Cosson showed high antioxidant activities at the concentration of 25.6 mg/mL, with respective values of (86.26%, 81.75%, and 76%), and strong antibacterial activity against Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, and Enterococcus hirae, with (MIC) values ≤ 4 µL/mL. At the concentration of 1 µL/mL, these EOs tested alone, showed values of antibiofilm-forming activity ranging from 79.43 to 99.33% and from 44.18 to 94.17%, when they are adsorbed onto chitosan film. These promising results confirm that these three EOs have a good potential for an eventual application in the food industry, as antimicrobial and antioxidant agents, or as active biodegradable food packaging, if combined with chitosan.

Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility

Capsaicin was microencapsulated in six different wall systems by spray drying whey protein and citrate mung bean starch at various ratios (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, 0:10) to improve its stability and water solubility and reduce its pungency. The morphological, rheological, storage stability, and physicochemical properties of capsaicin emulsion and capsaicin microcapsules were characterized. As a result, the yield of six capsaicin microcapsules was 19.63–74.99%, the encapsulation efficiency was 26.59–94.18%, the solubility was 65.97–96.32%, the moisture content was lower than 3.63% in all systems, and particle size was broadly distributed in the range of 1–60 μm. Furthermore, microcapsules with high whey protein content in the encapsulation system had an excellent emulsifier effect and wetness, smooth particle surface, and higher lightness (L*). Moreover, the system formed by composite wall materials at a ratio of whey protein to citrate mung bean starch of 7:3 had the highest retention rate and the best stability. The overall results demonstrate that whey protein combined with citrate mung starch through spray drying could be a promising strategy to produce microcapsules of poorly water-soluble compounds such as capsaicin.

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment and Applications to Olive Industry Products

Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and for the preservation of foods. Application of EOs has the advantage of homogeneous dispersion in comparison with dry leaf use in small pieces or powder. Among them, Laurus nobilis (bay laurel) L. EO is an interesting source of volatiles, such as 1,8-cineole and eugenol, which are known for their preservative properties. Its flavor suits cooked red meat, poultry, and fish, as well as vegetarian dishes, according to Mediterranean recipes. The review is focused on its chemistry, quality control aspects, and recent trends in methods of analysis and activity assessment with a focus on potential antioxidant activity and applications to olive industry products. Findings indicate that this EO is not extensively studied in comparison with those from other Mediterranean plants, such as oregano EO. More work is needed to establish authenticity and activity methods, whereas the interest for using it for the preparation of flavored olive oil or for the aromatization and preservation of table oils must be further encouraged.

Development of Microcapsule Bioactive Paper Loaded with Chinese Fir Essential Oil to Improve the Quality of Strawberries

Essential oils are natural antibacterial substances and have potential value for application in fruit and vegetable packaging. In this study, Chinese fir essential oil (CFEO) was microencapsulated to prepare food packaging materials for the first time to overcome its volatilization and oxidation shortcomings and to obtain a sustained-release form of the oil. CFEO was effectively encapsulated in gelatin and chitosan using the complex coacervation method, and the encapsulation efficiency, microstructure, infrared spectrum and thermal stability of the microcapsules were evaluated. Experiments confirmed that the microcapsules had some antibacterial activity. A bioactive paper was developed by combining CFEO microcapsules (CFEO-Ms) with paper-based material using the film-forming property of polyvinyl alcohol (PVA). The coated paper showed good mechanical, air permeability and moisture permeability properties. Environmental scanning electron microscopy confirmed that CFEO-Ms bonded well with PVA and was successfully introduced into the paper fiber after coating, forming an obvious coating film on the surface to facilitate the continuous release of CFEO. The shelf life of strawberries was significantly prolonged when the PVA-coated paper mixed with 3% CFEO-Ms was used for packaging. The results demonstrated that the CFEO-Ms coated paper has the potential to become an effective packaging material for the preservation of strawberries.

Montmorillonite with essential oils as antimicrobial agents, packaging, repellents, and insecticides: an overview

Essential oils (EOs) are complex natural mixtures of secondary plant metabolites that function as biocides and therapeutic agents. They are extensively used in bactericidal, virucidal, fungicidal, antiparasitic, insecticidal, pharmaceutical, and cosmetic products. However, certain characteristics, such as the volatility of EOs, hinder their widespread use. To mitigate this limitation, several studies have investigated combinations of EOs with natural materials, including clay minerals. Clay minerals are abundant in nature, biocompatible, and non-toxic to the environment and humans. Clay minerals such as montmorillonite possess available sites where EO molecules can interact. The combination of EOs with clay minerals produces new materials for various applications including antibacterial, antifungal, insecticidal/repellent, and active packaging materials. Therefore, this review focuses on the immobilization of several types of EOs in raw and modified montmorillonites. The applications of the described systems were evaluated and demonstrated the synergism of the properties of the isolated components as a function of different EOs incorporated in the silicate matrix.

Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications

Cinnamaldehyde is an essential oil extracted from the leaves, bark, roots and flowers of cinnamon plants (genus Cinnamomum). Cinnamaldehyde has shown biological functions such as antioxidants, antimicrobials, anti-diabetic, anti-obesity and anti-cancer. However, poor solubility in water as well as molecular sensitivity to oxygen, light, and high temperature limit the direct application of cinnamaldehyde. Researchers are using different encapsulation techniques to maximize the potential biological functions of cinnamaldehyde. Different delivery systems such as liposomes, emulsions, biopolymer nanoparticles, complex coacervation, molecular inclusion, and spray drying have been developed for this purpose. The particle size and morphology, composition and physicochemical properties influence the performance of each delivery system. Consequently, the individual delivery system has its advantages and limitations for specific applications. Given the essential role of cinnamaldehyde in functional food and food preservation, appropriate approaches should be applied in the encapsulation and application of encapsulated cinnamaldehyde. This review systematically analyzes available encapsulation techniques for cinnamaldehyde in terms of their design, properties, advantages and limitations, and food application status. The information provided in this manuscript will assist in the development and widespread use of cinnamaldehyde-loaded particles in the food and beverage industries.

A novel bis(pyrazolyl)methane compound as a potential agent against Gram-positive bacteria

This study was designed to propose alternative therapeutic compounds to fight against bacterial pathogens. Thus, a library of nitrogen-based compounds bis(triazolyl)methane (1T–7T) and bis(pyrazolyl)methane (1P–11P) was synthesised following previously reported methodologies and their antibacterial activity was tested using the collection strains of Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Pseudomonas aeruginosa. Moreover, the novel compound 2P was fully characterized by IR, UV–Vis and NMR spectroscopy. To evaluate antibacterial activity, minimal inhibitory concentrations (MICs), minimal bactericidal concentrations (MBCs), minimum biofilm inhibitory concentrations (MBICs), and minimum biofilm eradication concentrations (MBECs) assays were carried out at different concentrations (2–2000 µg/mL). The MTT assay and Resazurin viability assays were performed in both human liver carcinoma HepG2 and human colorectal adenocarcinoma Caco-2 cell lines at 48 h. Of all the synthesised compounds, 2P had an inhibitory effect on Gram-positive strains, especially against S. aureus. The MIC and MBC of 2P were 62.5 and 2000 µg/mL against S. aureus, and 250 and 2000 µg/mL against E. faecalis, respectively. However, these values were > 2000 µg/mL against E. coli and P. aeruginosa. In addition, the MBICs and MBECs of 2P against S. aureus were 125 and > 2000 µg/mL, respectively, whereas these values were > 2000 µg/mL against E. faecalis, E. coli, and P. aeruginosa. On the other hand, concentrations up to 250 µg/mL of 2P were non-toxic doses for eukaryotic cell cultures. Thus, according to the obtained results, the 2P nitrogen-based compound showed a promising anti-Gram-positive effect (especially against S. aureus) both on planktonic state and biofilm, at non-toxic concentrations.

Synergistic interactions of plant essential oils with antimicrobial agents: a new antimicrobial therapy

The problem of drug resistance of food borne pathogens is becoming more and more serious. Although traditional antimicrobial agents have good therapeutic effects on a variety of food borne pathogens, more effective antimicrobial agents are still needed to combat the development of drug-resistant food borne pathogens. Plant-based natural essential oils (EOs) are widely used because of their remarkable antimicrobial activity. A potential strategy to address food borne pathogens drug resistance is to use a combination of EOs and antimicrobial agents. Because EOs have multi-target inhibitory effects on microorganisms, combining them with drugs can enhance the activity of the drugs and avoid the emergence of food borne pathogens drug resistance. This paper introduces the main factors affecting the antibacterial activity of EOs and describes methods for evaluating their synergistic antibacterial effects. The possible mechanisms of action of EOs and the synergistic inhibitory effects on pathogens of EOs in combination with antimicrobial agents is described. In summary, the combined use of EOs and existing antimicrobial agents is a promising potential new antibacterial therapy.

A Novel Shell Material-Highland Barley Starch for Microencapsulation of Cinnamon Essential Oil with Different Preparation Methods

Highland barley starch (HBS), as a carbohydrate shell material with excellent performance in microcapsule applications, has rarely been reported. In the present study, three different microcapsules (CEO-SWSM, CEO-PM, and CEO-UM) were synthesized successfully via saturated aqueous solution method, molecular inclusion method and ultrasonic method, respectively, using HBS as shell material coupled with cinnamon essential oil (CEO) as the core material. The potential of HBS as a new shell material and the influence of synthetic methods on the performance of microcapsules, encapsulation efficiency (EE), yield, and release rate of CEO-SWSM, CEO-PM, and CEO-UM were determined, respectively. The results confirmed that CEO-PM had the most excellent EE (88.2%), yield (79.1%), as well as lowest release rate (11.5%, after 25 days of storage). Moreover, different kinetic models were applied to fit the release process of these three kinds of microcapsules: CEO-SWSM, CEO-PM, and CEO-UM had the uppermost R-squared value in the Higuchi model, the zero-order model, and the first-level model, respectively. Over all, this work put forward a novel perspective for the improved encapsulation effect of perishable core materials (e.g., essential oil) for the food industry.

Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage

The effectiveness of rice protein coatings enriched with essential oils on maintaining interior quality of fresh eggs was evaluated during storage at 20°C for 6 wk. Egg quality was assessed by weight loss, Haugh unit (HU), albumen pH, and yolk index (YI) in uncoated eggs (control treatment) and eggs coated with rice protein concentrate at 8% enriched or not with different essential oils (1%): tea tree (Melaleuca alternifolia), copaíba (Copaifera langsdorffii), or thymo (Thymus vulgaris). The HU and YI were higher in coated eggs (P < 0.001). Data were submitted to variance analysis, and the statistical models included the effects of treatments (coating types), storage periods (weeks), and interaction (treatments by storage periods). Weight loss increased (P < 0.001) during long-term storage. Uncoated eggs showed the highest weight loss (5.43%), whereas coatings of rice protein alone (4.23%) or enriched with tea tree (4.10%), copaíba (3.90%), and thymo (4.08%) solutions were effective in preventing weight lost (P < 0.001). The coating use preserved the internal quality of the eggs for up to 3 wk longer than uncoated eggs in terms of HU, YI, and pH. Uncoated eggs had the worst (P < 0.001) HU (58.46), albumen pH (9.48), and YI (0.33) after 6 wk of storage. In conclusion, the use of coatings based on rice protein concentrate enriched with different essential oils influences the internal quality of eggs during storage and may be an effective alternative for increasing the shelf life of commercial eggs.

Synergistic inhibition effect of citral and eugenol against Aspergillus niger and their application in bread preservation

Consumers' preferences for cleaner label products require the food industry to replace synthetic preservatives with natural substitutes. Therefore, the synergistic inhibitory effect of eugenol and citral (S_EC) on Aspergillus niger was explored. On this basis, the antimicrobial sachet containing S_EC was developed and its application potential in bread preservation was evaluated. The content of reactive oxygen species (ROS) and malondialdehyde (MDA) showed that S_EC could significantly induce lipid peroxidation in cell membranes, in which citral played a leading role. The permeation experiments of SEM, TEM, propyl iodide and fluorescein diacetate showed that S_EC could destroy the integrity of the cell membrane. Eugenol contributed more than citral. The OD₂₆₀ and the relative conductivity of the S_EC group increased by 5.2 and 4.1 times, respectively, after 8 h. Finally, the shelf life experiment of bread showed that the antimicrobial sachets containing S_EC could significantly prolong the shelf life of bread without producing unpleasant odour.

Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf life of fresh pork

The active edible coatings were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC) to investigate the effect of SA-CMC-EGCG coatings on quality and shelf life of fresh pork stored at 4 ± 1 °C for 7 days. The antioxidant effects against lipid oxidation (TBARS), total volatile basic nitrogen (TVB-N) and antimicrobial activity against total viable counts (TVC) were analyzed. Besides, the changes in color parameters and sensory attributes of all pork samples were evaluated. The results showed that fresh pork coated with SA-CMC edible coating with EGCG had a significant inhibitory effect on its microbial growth (P < 0.05), lipid oxidation and TVB-N. SA-CMC-EGCG also increased the L* value and maintained a* value of pork during storage. Besides, the sensory scores of pork samples coated with SA-CMC-EGCG were significantly improved (P < 0.05). Therefore, using SA-CMC-EGCG edible coating could prevent decay and significantly increase the shelf life of fresh pork.

Composition, antibacterial and antioxidant activities of Pimpinella saxifraga essential oil and application to cheese preservation as coating additive

The effect of Pimpinella saxifraga essential oil (PSEO) addition (1-3%) in sodium alginate coating on the bacterial and oxidative stability of cheese was studied during refrigerated storage. The GC-HRMS analysis of PSEO showed that anethole, pseudoisoeugenol and p-anisaldehyde were the main components. The PSEO exhibited strong in vitro DPPH radical scavenging activity (IC₅₀ = 6.81 µg/mL), β-carotene bleaching inhibition (IC₅₀ = 206 µg/mL), ferric reducing power (EC₅₀ = 35.20 µg/mL), total antioxidant activity (213.96 ± 11.12 µmol/mL α-tocopherol equivalent) and notable DNA protection potential. Additionally, PSEO displayed potent antibacterial activity against 3 Gram-positive and 3 Gram-negative bacteria (MICs = 0.78-3.12 mg/mL). The acute toxicity of PSEO was determined using mice model (LD₅₀ = 976.2 mg/kg). The enrichment of sodium alginate coating with PSEO, particularly at 3%, improved cheese preservation by reducing the weight loss, preserving the pH and color and enhancing oxidative and bacterial stability without unpleased flavor for consumers.