Essential Oil Chemotypes and Genetic Variability of Cinnamomum verum Leaf Samples Commercialized and Cultivated in the Amazon

Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boosting

This study used probiotics and micro-encapsulated clove and cinnamon oils to develop a functional cream-stuffed cake based on sweet potatoes flour and rice flour instead of wheat flour. The cake was evaluated for its physical, chemical, and sensory properties and its antioxidant capacity. The protective effect of the cake against liver injury and immunosuppression induced by thioacetamide injection in male rats was also evaluated. The study found that eugenol and cinnamaldehyde were the majority of volatile compounds in the essential oils used in the cake, with values of 78.73 % and 81.57 %, respectively, as determined by GC-MS analysis. The viable counts of added probiotics in the cake ranged from 13.15 to 11.21 log CFU/g and were still above the threshold for health benefits. The cake had an increased dietary fiber and protein content while containing a low-fat percentage compared to a commercial cake sample. The innovative cake also contained higher levels of water-soluble and fat-soluble vitamins and minerals such as iron, calcium, potassium, and zinc. The antioxidant capacity of the cake was evaluated, and it was found to contain 1827.23 mg GAE/100 g of total phenols and 97.13 mg QE/100 g of flavonoids. The cake was also found to have antioxidant activity and was effective in protecting the liver from oxidative stress and inflammation and reducing immunodeficiency associated with liver damage.

Repellent effect of local indigenous knowledge-based repellent in Nakhon Si Thammarat, Thailand, against Aedes aegypti mosquito

Dengue fever has been a significant disease in Thailand for a long time, ranking it as one of the major health problems in the country. Management of the adult stage of mosquito vectors is approached by applying various synthetic chemicals such as adulticides, attractants, deterrents, and repellents. In Thailand, mosquito control and personal protection from mosquito bites are currently the most important measures for preventing and controlling mosquito-borne diseases. Although there are various control strategies for dengue disease, participation from the local community plays a vital role in the success of disease control. At present, a lot of local people have seen the value of local indigenous knowledge and used this to improve their life. The local community in the southern part of Thailand has used mosquito repellent from local knowledge for a long time. The problem regarding mosquito repellent made from local indigenous knowledge is that it has not yet been tested to determine its effectiveness. Therefore, this research aims to assess the effectiveness of mosquito repellent from local learning from Nakhon Si Thammarat provinces in Thailand. From the survey, out of 23 districts, six mosquito repellents were found in 3 communities, including Nabon, Muang, and Thasala. The repellent efficacy against the laboratory strain of Aedes aegypti by using the human-bait technique of the WHO (1996) standard method, with slight modifications. Approximately 0.1 ml of each test sample was applied evenly onto a 30 cm2 test site on one forearm of each human volunteer. Exposure experiments continued at 30 min intervals until at least two bites occurred in a 3-min period, or when a first bite was followed by a confirming bite (second bite) in the subsequent observation period. Each test was duplicated on different days for the two human volunteers. The result shows that three mosquito repellents made from local indigenous knowledge that have protection that lasts for more than 2 h are Ban Ko Sa Child Development Center's citronella spray (Nabon district, Kaew Saen subdistrict), Khun Lang's citronella spray, and Khun Lang's citronella ointment (Muang district, Pak Phun subdistrict). The result of this research was reported back to the local community to re-evaluate their self-reliance on their protection against mosquito biting.

Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry

Nowadays, essential oils (EOs) have a wide use in many applications such as in food, cosmetics, pharmaceutical and animal feed products. Consumers' preferences concerning healthier and safer foodstuffs lead to an increased demand for natural products, in replacement of synthetic substances, used as preservatives, flavourings etc. EOs, besides being safe, are promising alternatives as natural food additives, and much research has been carried out on their antioxidant and antimicrobial activity. The initial purpose of this review is to discuss conventional and 'green' extraction techniques along with their basic mechanism for the isolation of EOs from aromatic plants. This review aims to provide a broad overview of the current knowledge about the chemical constitution of EOs while considering the existence of different chemotypes, since bioactivity is attributed to the chemical composition - qualitative and quantitative - of EOs. Although the food industry primarily uses EOs as flavourings, an overview on recent applications of EOs in food systems and active packaging is provided. EOs exhibit poor solubility in water, oxidation susceptibility, negative organoleptic effect and volatility, restricting their use. Encapsulation techniques have been proven to be one of the best approaches to preserve the biological activities of EOs and minimize their effects on food sensory qualities. Herein, different encapsulation techniques and their basic mechanism for loading EOs are discussed. EOs are highly accepted by consumers, who are often under the misconception that 'natural' means safe. This is, however, an oversimplification, and the possible toxicity of EOs should be taken into consideration. Thus, in the final section of the current review, the focus is on current EU legislation, safety assessment and sensory evaluation of EOs. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.