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Pérez-Pérez V, Jiménez-Martínez C, González-Escobar JL, Corzo-Ríos LJ. Exploring the impact of encapsulation on the stability and bioactivity of peptides extracted from botanical sources: trends and opportunities. Front Chem 2024; 12:1423500. [PMID: 39050374 PMCID: PMC11266027 DOI: 10.3389/fchem.2024.1423500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Accepted: 06/19/2024] [Indexed: 07/27/2024] Open
Abstract
Bioactive peptides derived from plant sources have gained significant attention for their potential use in preventing and treating chronic degenerative diseases. However, the efficacy of these peptides depends on their bioaccessibility, bioavailability, and stability. Encapsulation is a promising strategy for improving the therapeutic use of these compounds. It enhances their stability, prolongs their shelf life, protects them from degradation during digestion, and enables better release control by improving their bioaccessibility and bioavailability. This review aims to analyze the impact of various factors related to peptide encapsulation on their stability and release to enhance their biological activity. To achieve this, it is necessary to determine the composition and physicochemical properties of the capsule, which are influenced by the wall materials, encapsulation technique, and operating conditions. Furthermore, for peptide encapsulation, their charge, size, and hydrophobicity must be considered. Recent research has focused on the advancement of novel encapsulation methodologies that permit the formation of uniform capsules in terms of size and shape. In addition, it explores novel wall materials, including polysaccharides derived from unconventional sources, that allow the precise regulation of the rate at which peptides are released into the intestine.
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Affiliation(s)
- Viridiana Pérez-Pérez
- Departamento de Bioprocesos, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional (IPN), México City, Mexico
| | - Cristian Jiménez-Martínez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Mexico City, Mexico
| | - Jorge Luis González-Escobar
- Instituto Tecnológico de Ciudad Valles, Tecnológico Nacional de México, Ciudad Valles, San Luis Potosí, Mexico
| | - Luis Jorge Corzo-Ríos
- Departamento de Bioprocesos, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional (IPN), México City, Mexico
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Soltani A, Ncibi S, Djebbi T, Laabidi A, Mahmoudi H, Mediouni-Ben Jemâa J. Eco-friendly management strategies of insect pests: long-term performance of rosemary essential oil encapsulated into chitosan and gum Arabic. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:2315-2332. [PMID: 37584334 DOI: 10.1080/09603123.2023.2245775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Accepted: 08/04/2023] [Indexed: 08/17/2023]
Abstract
This study focused on encapsulation of Rosmarinus officinalis essential oil (EO) on chitosan and gum Arabic matrix in various ratios and with varying essential oil concentrations. Additionally, UV/VIS spectroscopy was used to determine cumulative-release profiles. The insecticidal activity was tested against Tribolium castaneum and Oryzaephilus surinamensis, both pests of stored products. In terms of encapsulation efficiency (EE%) and loading capacity (LC%), capsules had EE at 45.8% and LC at 2.31%. Furthermore, many minor compounds were lost after encapsulation, until identifying only 1,8-cineole, α-terpineol, and camphor after 60 d of storage. The fumigant tests demonstrated that encapsulated EO exhibited an effective control against insect pest during storage periods, namely, 30, 45, and 60 d with 99, 66, and 46% mortality for T. castaneum and 100, 84, 82% mortality for O. surinamensis.
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Affiliation(s)
- Abir Soltani
- Laboratory of Biotechnology Applied to Agriculture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Sarra Ncibi
- Laboratory of Biotechnology Applied to Agriculture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Tasnim Djebbi
- Laboratory of Biotechnology Applied to Agriculture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Amina Laabidi
- Laboratory of Biological Sciences, Higher Institute of Biotechnology of Beja
| | - Hela Mahmoudi
- Laboratory of Biological Sciences, Higher Institute of Biotechnology of Beja
| | - Jouda Mediouni-Ben Jemâa
- Laboratory of Biotechnology Applied to Agriculture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
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Iqbal DN, Ashraf A, Nazir A, Alshawwa SZ, Iqbal M, Ahmad N. Fabrication, Properties, and Stability of Oregano Essential Oil and Sodium Alginate-Based Wound-Healing Hydrogels. Dose Response 2023; 21:15593258231204186. [PMID: 37822999 PMCID: PMC10563497 DOI: 10.1177/15593258231204186] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Accepted: 09/08/2023] [Indexed: 10/13/2023] Open
Abstract
The wound dressings fabricated by polymers and oregano essential oil (OEO) can be very effective as a hydrogel. The current study has been focused on fabricating the hydrogel membranes of oregano oil encapsulated as an antibacterial agent into sodium alginate (SA) solution by solvent casting method and then evaluated the antibacterial, antioxidant activity, and physicochemical performance of SA/OEO-based polymeric membranes. The polymeric interactions, surface morphology, water absorption capability, thermal stability, and encapsulation efficiency were investigated by FT-IR, SEM, swelling ratio, DSC, and encapsulation efficiency. The percentage encapsulation efficiency of essential oil was 40.5%. FTIR validated the presence of molecular interaction between individual components. SEM images showed a rough and porous appearance for hydrogel membranes. Moreover, DSC showed that the fabricated membranes were thermally stable. The inclusion of more content OEO decreased swelling ratios. The antioxidant test was carried out by DPPH assay and antibacterial test through disc diffusion method against microbes. The results revealed that membranes containing the highest content of OEO had more excellent antioxidant and antibacterial efficacy. Therefore, the polymeric membranes of sodium alginate loaded with oregano essential oil can be employed as an effective wound-healing candidate.
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Affiliation(s)
- Dure Najaf Iqbal
- Department of Chemistry, The University of Lahore, Lahore, Pakistan
| | - Asia Ashraf
- Department of Chemistry, The University of Lahore, Lahore, Pakistan
| | - Arif Nazir
- Department of Chemistry, The University of Lahore, Lahore, Pakistan
| | - Samar Z. Alshawwa
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Munawar Iqbal
- Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Pakistan
| | - Naveed Ahmad
- Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Pakistan
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An S, Evans JL, Hamlet S, Love RM. The mechanical properties of 3D printed denture base resin incorporating essential oil microcapsules. J Adv Prosthodont 2023; 15:189-201. [PMID: 37662856 PMCID: PMC10471502 DOI: 10.4047/jap.2023.15.4.189] [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: 12/01/2022] [Revised: 07/07/2023] [Accepted: 07/19/2023] [Indexed: 09/05/2023] Open
Abstract
Purpose The aim of this study was to investigate the mechanical properties of three-dimensional (3D) printed denture base resin incorporating microcapsules containing plant essential oils. Materials and Methods Denture base specimens containing up to 3% w/v essential oil microcapsule powders (MCPs), i.e., eucalyptus, geranium, lavender, menthol, and tea tree, in two resins (Detax and NextDent 3D+) were 3D printed using two printers (Asiga and NextDent 5100). The dispersion and interaction of the MCPs in the resin were assessed by SEM while the mechanical properties of the incorporated denture base including flexural strength (MPa), flexural modulus (MPa), Vickers hardness (VHN), and surface roughness (Ra) were also subsequently evaluated. Statistical analysis of any differences in mean values was determined using a two-way ANOVA with Tukey's post hoc testing (α = .05). Results The spherical shape of the MCPs was maintained during the mixing and polymerization/printing process. However, the Detax-Asiga group showed significant agglomeration of the MCPs even at the lowest MCP concentration levels (0.5% w/v). Overall, as the microcapsule concentration increased, the mean flexural strength decreased, though the menthol MCP groups remained compliant with the ISO standard. The flexural modulus and harness remained relatively unchanged, and the flexural modulus complied with the ISO standard regardless of the MCP concentration. Surface roughness increased with the addition of the MCPs but also remained below that required for clinical acceptance. Conclusion Incorporation of microencapsulated plant essential oils into 3D printed denture base resin was successfully achieved. While incorporation negatively influenced flexural strength and surface roughness, little effect on flexural modulus and Vickers hardness was demonstrated.
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Affiliation(s)
- Steve An
- School of Medicine and Dentistry, Griffith University, Gold Coast, Queensland, Australia
| | - Jane Lesleigh Evans
- School of Medicine and Dentistry, Griffith University, Gold Coast, Queensland, Australia
| | - Stephen Hamlet
- School of Medicine and Dentistry, Griffith University, Gold Coast, Queensland, Australia
| | - Robert Matthew Love
- School of Medicine and Dentistry, Griffith University, Gold Coast, Queensland, Australia
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Microencapsulation enhances the antifungal activity of cinnamaldehyde during the period of peanut storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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Yammine J, Chihib NE, Gharsallaoui A, Dumas E, Ismail A, Karam L. Essential oils and their active components applied as: free, encapsulated and in hurdle technology to fight microbial contaminations. A review. Heliyon 2022; 8:e12472. [PMID: 36590515 PMCID: PMC9798198 DOI: 10.1016/j.heliyon.2022.e12472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/24/2022] [Accepted: 12/11/2022] [Indexed: 12/24/2022] Open
Abstract
Microbial contaminations are responsible for many chronic, healthcare, persistent microbial infections and illnesses in the food sector, therefore their control is an important public health challenge. Over the past few years, essential oils (EOs) have emerged as interesting alternatives to synthetic antimicrobials as they are biodegradable, extracted from natural sources and potent antimicrobials. Through their multiple mechanisms of actions and target sites, no microbial resistance has been developed against them till present. Although extensive documentation has been reported on the antimicrobial activity of EOs, comparisons between the use of whole EOs or their active components alone for an antimicrobial treatment are less abundant. It is also essential to have a good knowledge about EOs to be used as alternatives to the conventional antimicrobial products such as chemical disinfectants. Moreover, it is important to focus not only on planktonic vegetative microorganisms, but to study also the effect on more resistant forms like spores and biofilms. The present article reviews the current knowledge on the mechanisms of antimicrobial activities of EOs and their active components on microorganisms in different forms. Additionally, in this review, the ultimate advantages of encapsulating EOs or combining them with other hurdles for enhanced antimicrobial treatments are discussed.
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Affiliation(s)
- Jina Yammine
- Univ Lille, CNRS, INRAE, Centrale Lille, UMR 8207 – UMET – Unité Matériaux et Transformations, Lille, France,Plateforme de Recherches et d’Analyses en Sciences de l’Environnement (PRASE), Ecole Doctorale des Sciences et Technologies, Université Libanaise, Hadath, Lebanon
| | - Nour-Eddine Chihib
- Univ Lille, CNRS, INRAE, Centrale Lille, UMR 8207 – UMET – Unité Matériaux et Transformations, Lille, France
| | - Adem Gharsallaoui
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Emilie Dumas
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Ali Ismail
- Plateforme de Recherches et d’Analyses en Sciences de l’Environnement (PRASE), Ecole Doctorale des Sciences et Technologies, Université Libanaise, Hadath, Lebanon
| | - Layal Karam
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha, Qatar,Corresponding author.
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Kurtulbaş E, Albarri R, Torun M, Şahin S. Encapsulation of Moringa oleifera leaf extract in chitosan-coated alginate microbeads produced by ionic gelation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Fadel H, Lotfy S, El-aleem FA, Ahmed MS, Asfour M, Taleb SA, Saad R. Preparation and evaluation of a functional effervescent powder based on inclusion complexes of orange oil and β-cyclodextrin derivatives.. [DOI: 10.21203/rs.3.rs-2226110/v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Abstract
Flavoured functional effervescent powders are becoming increasingly popular by consumers due to their health benefits and easy dissolution. In present study, orange flavoured effervescent powders having functional properties were prepared. Orange oil (O) was blended with different essential oils (EOs) having high antioxidant activity. The orange oil and the O-EOs blends were subjected to gas chromatography-mass spectrometry (GC-MS) analysis and evaluation of radical scavenging activity. Combinations of two water soluble β-cyclodextrine polymers, 2-hydroxypropyl-β-cyclodextrine (2-HP-β-CD) and epihydrin-β-cyclodextrin (EPI-β-CD) were prepared at different molar ratios (3: 1 and 1: 3, F1 and F2, respectively). The O-EOs blends that showed the highest antioxidant activities and best odour qualities were encapsulated with F1 and F2, separately. The orange flavoured inclusion complexes were prepared by freeze drying method. The particle sizes of the inclusion complex powders were in the nanoscale. Characterization of the inclusion complexes nanoparticles were performed by scanning electron microscopy (SEM), Fourier transform infrared microscopy (FT-IR). The results confirmed the successful formation of the inclusion complexes. However, inclusion complex of O-EOs blend with F1 (O-F1C-IC) showed the smallest particle size (113.9 ± 15.9 nm), the more negative zeta potential (-27.1 ± 1.27 mV), the highest encapsulation efficiency (95.51%) and best odour quality. Therefore, it was mixed with an effervescent powder having high acceptable characteristics. The orange flavoured effervescent powder showed superior flowability.
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Napiórkowska A, Kurek M. Coacervation as a Novel Method of Microencapsulation of Essential Oils-A Review. Molecules 2022; 27:molecules27165142. [PMID: 36014386 PMCID: PMC9416238 DOI: 10.3390/molecules27165142] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/08/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022] Open
Abstract
These days, consumers are increasingly "nutritionally aware". The trend of "clean label" is gaining momentum. Synthetic additives and preservatives, as well as natural ones, bearing the E symbol are more often perceived negatively. For this reason, substances of natural origin are sought tfor replacing them. Essential oils can be such substances. However, the wider use of essential oils in the food industry is severely limited. This is because these substances are highly sensitive to light, oxygen, and temperature. This creates problems with their processing and storage. In addition, they have a strong smell and taste, which makes them unacceptable when added to the product. The solution to this situation seems to be microencapsulation through complex coacervation. To reduce the loss of essential oils and the undesirable chemical changes that may occur during their spray drying-the most commonly used method-complex coacervation seems to be an interesting alternative. This article collects information on the limitations of the use of essential oils in food and proposes a solution through complex coacervation with plant proteins and chia mucilage.
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Šeremet D, Štefančić M, Petrović P, Kuzmić S, Doroci S, Mandura Jarić A, Vojvodić Cebin A, Pjanović R, Komes D. Development, Characterization and Incorporation of Alginate-Plant Protein Covered Liposomes Containing Ground Ivy ( Glechoma hederacea L.) Extract into Candies. Foods 2022; 11:foods11121816. [PMID: 35742016 PMCID: PMC9222263 DOI: 10.3390/foods11121816] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/13/2022] [Accepted: 06/17/2022] [Indexed: 02/04/2023] Open
Abstract
Ground ivy (Glechoma hederacea L.) has been known as a medicinal plant in folk medicine for generations and, as a member of the Lamiaceae family, is characterized with a high content of rosmarinic acid. The aim of the present study was to formulate delivery systems containing bioactive compounds from ground ivy in encapsulated form and incorporated into candies. Liposomes were examined as the encapsulation systems that were additionally coated with an alginate–plant protein gel to reduce leakage of the incorporated material. Bioactive characterization of the ground ivy extract showed a high content of total phenolics (1186.20 mg GAE/L) and rosmarinic acid (46.04 mg/L). The formulation of liposomes with the high encapsulation efficiency of rosmarinic acid (97.64%), with at least a double bilayer and with polydisperse particle size distribution was achieved. Alginate microparticles reinforced with rice proteins provided the highest encapsulation efficiency for rosmarinic acid (78.16%) and were therefore used for the successful coating of liposomes, as confirmed by FT-IR analysis. Coating liposomes with alginate–rice protein gel provided prolonged controlled release of rosmarinic acid during simulated gastro-intestinal digestion, and the same was noted when they were incorporated into candies.
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Affiliation(s)
- Danijela Šeremet
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (D.Š.); (M.Š.); (S.D.); (A.M.J.); (A.V.C.)
| | - Martina Štefančić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (D.Š.); (M.Š.); (S.D.); (A.M.J.); (A.V.C.)
| | - Predrag Petrović
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11 000 Belgrade, Serbia; (P.P.); (R.P.)
| | - Sunčica Kuzmić
- Forensic Science Centre “Ivan Vučetić” Zagreb, Forensic Science Office, University of Zagreb, Ilica 335, 10 000 Zagreb, Croatia;
| | - Shefkije Doroci
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (D.Š.); (M.Š.); (S.D.); (A.M.J.); (A.V.C.)
| | - Ana Mandura Jarić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (D.Š.); (M.Š.); (S.D.); (A.M.J.); (A.V.C.)
| | - Aleksandra Vojvodić Cebin
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (D.Š.); (M.Š.); (S.D.); (A.M.J.); (A.V.C.)
| | - Rada Pjanović
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11 000 Belgrade, Serbia; (P.P.); (R.P.)
| | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (D.Š.); (M.Š.); (S.D.); (A.M.J.); (A.V.C.)
- Correspondence: ; Tel.: +385-1-4605-183
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Microencapsulation of Natural Food Antimicrobials: Methods and Applications. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial food preservatives. Nonetheless, these natural food antimicrobials are hardly applied directly to food products due to issues such as food flavor or bioavailability. Recent advances in microencapsulation technology have the potential to provide stable systems for these natural antibacterials, which can then be used directly in food matrices. In this review, we focus on the application of encapsulated natural antimicrobial agents, such as essential oils, plant extracts, bacteriocins, etc., as potential food preservatives to extend the shelf-life of food products. The advantages and drawbacks of the mainly used encapsulation methods, such as molecular inclusion, spray drying, coacervation, emulsification, supercritical antisolvent precipitation and liposome and alginate microbeads, are discussed. Meanwhile, the main current applications of encapsulated antimicrobials in various food products, such as meat, dairy and cereal products for controlling microbial growth, are presented.
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Trinh KTL, Le NXT, Lee NY. Microfluidic-based fabrication of alginate microparticles for protein delivery and its application in the in vitro chondrogenesis of mesenchymal stem cells. J Drug Deliv Sci Technol 2021. [DOI: 10.1016/j.jddst.2021.102735] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Dacrory S, Hashem AH, Kamel S. Antimicrobial and antiviral activities with molecular docking study of chitosan/carrageenan@clove oil beads. Biotechnol J 2021; 17:e2100298. [PMID: 34743417 DOI: 10.1002/biot.202100298] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 10/31/2021] [Accepted: 11/03/2021] [Indexed: 11/10/2022]
Abstract
BACKGROUND Biopolymers are promising candidates that can be fabricated into hydrophilic matrices and used for many applications due to their distinctive properties such as non-toxic, biodegradable, biocompatibility, and low cost. A promising composite of chitosan and carrageenan with self-crosslinking has been prepared. METHODS AND RESULTS In this study, a rigorous approach for an inexpensive and non-toxic combination of different amounts of clove oil with two polyelectrolytes including chitosan and carrageenan in the form of beads have been prepared. The structure and the surface morphology of the beads were investigated using FTIR, XRD, and SEM. Moreover, antimicrobial, antiviral activity, and molecular docking were evaluated. Antibacterial results revealed that chitosan/carrageenan@clove oil beads have antimicrobial activity as well as chitosan/carrageenan without clove oil against Escherichia colia ATCC25922, Pseudomonas aeruginosa aATCC27853, Staphylococcus aureus ATCC25923, Bacillus subtilisaATCC6051 and Candida albicanssATCC90028. Furthermore, maximum non-toxic concentration (MNTC) of chitosan/carrageenan@clove oil beads was (31.25 μg/mL) which exhibited promising antiviral activity against Herpes simplex virus-1 (HSV-1), and was significantly higher than chitosan/carrageenan without clove oil, where antiviral activity was 82.94 and 57.64% respectively. Eventually, docking study and computational calculation have been used to show the reactivity of the molecules. CONCLUSIONS The developed chitosan/carrageenan@clove oil beads have shown promising properties to be used as carriers of drug delivery, tissue engineering, and regenerative medicine. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Sawsan Dacrory
- Cellulose and Paper Department, National Research Centre, 33 El- Bohouth St., Dokki, Giza, 12622, Egypt
| | - Amr Hosny Hashem
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Cairo, 11884, Egypt
| | - Samir Kamel
- Cellulose and Paper Department, National Research Centre, 33 El- Bohouth St., Dokki, Giza, 12622, Egypt
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14
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Physico-chemical, Sensory, and Antioxidant Characteristics of Olive Paste Enriched with Microencapsulated Thyme Essential Oil. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02707-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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15
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Kaur S, Panesar PS, Chopra HK. Citrus processing by-products: an overlooked repository of bioactive compounds. Crit Rev Food Sci Nutr 2021; 63:67-86. [PMID: 34184951 DOI: 10.1080/10408398.2021.1943647] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Citrus fruits contain plethora of bioactive compounds stored in edible as well as inedible part. Since, citrus fruits are processed mainly for juice, the residues are disposed in wastelands, hence, plenty of nutritional potential goes in vain. But if utilized wisely, the bioactive phytochemicals in citrus by-products have the ability to revolutionize the functional food industry. In the present review, the composition of citrus by-products in terms of bioactive components and their health benefits has been reviewed. Various extraction techniques used to extract these bioactives has been discussed and a brief overview of purification and utilization of the extracted compounds, in food and nutraceutical industry is also presented. Bioactives in citrus by-products are higher than the peeled fruit, which can be extracted, isolated and incorporated into food systems for development of health foods. From the studies reviewed, it was observed that research reported on utilization of citrus by-products is limited to mainly research labs; proper scale-up process and its adequate research commercialization is the need of hour to transform these bioactives into economical functional ingredients.
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Affiliation(s)
- Samandeep Kaur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India
| | - Harish K Chopra
- Department of Chemistry, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India
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Gaikwad NN, Kalal AY, Suryavanshi SK, Patil PG, Sharma D, Sharma J. Process optimization by response surface methodology for microencapsulation of pomegranate seed oil. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15561] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Nilesh N. Gaikwad
- Division of Post Harvest Technology ICAR‐National Research Centre on Pomegranate (NRCP) Solapur India
| | - Archana Y. Kalal
- Division of Post Harvest Technology ICAR‐National Research Centre on Pomegranate (NRCP) Solapur India
| | - Swati K. Suryavanshi
- Division of Post Harvest Technology ICAR‐National Research Centre on Pomegranate (NRCP) Solapur India
| | - Prakash G. Patil
- Division of Post Harvest Technology ICAR‐National Research Centre on Pomegranate (NRCP) Solapur India
| | - Debi Sharma
- Division of Basic Sciences ICAR‐Indian Institute of Horticultural Research (IIHR) Bengaluru India
| | - Jyotsana Sharma
- Division of Post Harvest Technology ICAR‐National Research Centre on Pomegranate (NRCP) Solapur India
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Ni ZJ, Wang X, Shen Y, Thakur K, Han J, Zhang JG, Hu F, Wei ZJ. Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.070] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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18
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Truong V, Nguyen PT, Truong VT. The prediction model of nozzle height in liquid jet‐drop method to produce Ca‐alginate beads under microencapsulation process. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13663] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Vinh Truong
- Department of Chemical Engineering Nong Lam University Ho Chi Minh City Vietnam
| | - Phuong T. Nguyen
- Department of Chemical Engineering Nong Lam University Ho Chi Minh City Vietnam
| | - Vy T. Truong
- Department of Chemical Engineering Nong Lam University Ho Chi Minh City Vietnam
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Oh TG, Lee JH, Koo YK, Cha HJ, Woo SY, Lee SJ, Jung SW. Control of temperature dependence of microbial time-temperature integrator (TTI) by microencapsulation of lactic acid bacteria into microbeads with different proportions of alginate. Food Sci Biotechnol 2021; 30:571-582. [PMID: 33936849 DOI: 10.1007/s10068-021-00884-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2020] [Revised: 12/22/2020] [Accepted: 01/25/2021] [Indexed: 12/21/2022] Open
Abstract
This study has been conducted to investigate the temperature dependence and mass transfer kinetics of a microbial time-temperature integrator (TTI) developed by using emulsification/internal ionotropic gelation method. We report the effect of the Na-alginate concentrations (0.5%, 2.0%, 4.0% and 6.0% w/v) and temperature (8, 15, 20, 25 and 30 °C) on the TTI responses (changes in pH and titratable acidity [TA]). Results revealed that Ca-alginate microbeads (Ca-AMs) prepared from 2.0% Na-alginate were more uniform and smaller, with a narrow size distribution, in comparison with the other Ca-AMs. For microbeads with above 2.0% Na-alginate, the TTI response rates decreased because of the lower diffusion efficiency. Linearity in the TA was greatest for the 2.0% Ca-AMs. Therefore, the mass transfer and TTI response kinetics data demonstrated that 2.0% Na-alginate was optimal for producing Ca-AMs from which an ideal microbial TTI could be developed to monitor food spoilage processes with accuracy and precision.
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Affiliation(s)
- Tae Gyu Oh
- Department of Food Science and Biotechnology, Dongguk University, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea
| | - Ji Hyun Lee
- Department of Food Science and Biotechnology, Dongguk University, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea
| | - Yong Keun Koo
- Department of Food Science and Biotechnology, Dongguk University, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea
| | - Hee Jin Cha
- Department of Food Science and Biotechnology, Dongguk University, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea
| | - Su Young Woo
- Department of Environmental Horticulture, University of Seoul, Seoul, 02504 Korea
| | - Seung Ju Lee
- Department of Food Science and Biotechnology, Dongguk University, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea
| | - Seung Won Jung
- Department of Food Science and Biotechnology, Dongguk University, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea
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Pattnaik M, Mishra HN. Amelioration of the stability of polyunsaturated fatty acids and bioactive enriched vegetable oil: blending, encapsulation, and its application. Crit Rev Food Sci Nutr 2021; 62:6253-6276. [PMID: 33724100 DOI: 10.1080/10408398.2021.1899127] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Lipid oxidation in vegetable oils is the primary concern for food technologists. Modification of oils like hydrogenation, fractionation, inter-esterification, and blending are followed to improve nutritional quality. Blending non-conventional/conventional vegetable oils to obtain a synergistic oil mixture is commonly practiced in the food industry to enhance the nutritional characteristics and stability of oil at an affordable price. Microencapsulation of these oils provides a functional barrier of core and coating material from the adverse environmental conditions, thereby enhancing the oxidative stability, thermo-stability, shelf-life, and biological activity of oils. Microencapsulation of oils has been conducted and commercialized by employing different conventional methods including emulsification, spray-drying, freeze-drying, coacervation, and melt-extrusion compared with new, improved methods like microwave drying, spray chilling, and co-extrusion. The microencapsulated oil emulsion can be either dried to easy-to-handle solids/microcapsules, converted into soft solids, or enclosed in a gel-like matrix, increasing the shelf-life of the liquid oil. The omega-rich microcapsules have a wide application in confectionery, dairy, ice-cream, and pharmaceutical industries. This review summarizes recent developments in blending and microencapsulation technologies in improving the stability and nutritional value of edible oils.
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Affiliation(s)
- Monalisha Pattnaik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
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21
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Jamdar F, Ali Mortazavi S, Reza Saiedi Asl M, Sharifi A. Physicochemical properties and enzymatic activity of wheat germ extract microencapsulated with spray and freeze drying. Food Sci Nutr 2021; 9:1192-1201. [PMID: 33598203 PMCID: PMC7866571 DOI: 10.1002/fsn3.2104] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 12/15/2020] [Accepted: 12/21/2020] [Indexed: 11/21/2022] Open
Abstract
Wheat germ is produced as a by-product during wheat milling operations and is a relatively inexpensive protein source that, in spite of its exclusive nutritional properties, is mostly used for animal feed formulation and has limited use in the food industry. In this study, wheat germ extract (WGE) was microencapsulated by spray and freeze drying and with different ratios of maltodextrin to whey protein concentrate (M-W) as the coating material and then physicochemical properties of the microcapsules were evaluated. Results showed decreased moisture content and increased solubility, lipase activity, acid phosphatase activity, and both lipase and acid phosphatase microencapsulation efficiency with increasing M-W ratios in both drying methods. The M-W ratios had no significant effects on the DPPH free radical scavenging activity in both methods. With increasing M-W ratios, particle size decreased and bulk density increased in the spray drying method, while particle size increased and bulk density decreased in the freeze drying method. Spray drying elevated solubility, DPPH free radical scavenging activity, lipase activity, acid phosphatase activity, and both lipase and acid phosphatase microencapsulation efficiency, in comparison with the freeze drying method.
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Affiliation(s)
- Fahimeh Jamdar
- Department of Food Science and TechnologySabzevar BranchIslamic Azad UniversitySabzevarIran
| | - Seyed Ali Mortazavi
- Department of Food Science & TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | | | - Akram Sharifi
- Department of Food Science and TechnologyFaculty of Industrial and Mechanical EngineeringQazvin BranchIslamic Azad UniversityQazvinIran
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22
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Yostawonkul J, Nittayasut N, Phasuk A, Junchay R, Boonrungsiman S, Temisak S, Kongsema M, Phoolcharoen W, Yata T. Nano/microstructured hybrid composite particles containing cinnamon oil as an antibiotic alternative against food-borne pathogens. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110209] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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23
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Kori AH, Mahesar SA, Sherazi STH, Laghari ZH, Panhwar T. A review on techniques employed for encapsulation of the bioactive components of
Punicagranatum
L. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14848] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Abdul Hameed Kori
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | - Sarfaraz Ahmed Mahesar
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | | | - Zahid Hussain Laghari
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | - Tarique Panhwar
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
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24
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Castro GMMA, Passos TS, Nascimento SSDC, Medeiros I, Araújo NK, Maciel BLL, Padilha CE, Ramalho AMZ, Sousa Júnior FC, de Assis CF. Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil. BMC Biotechnol 2020; 20:55. [PMID: 33066751 PMCID: PMC7566068 DOI: 10.1186/s12896-020-00649-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Accepted: 09/21/2020] [Indexed: 11/17/2022] Open
Abstract
Background Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Thus, the present study evaluated whether powder nanoparticles based on porcine gelatin (OPG) and in combination with sodium alginate (OAG) containing buriti oil obtained by O/W emulsification followed by freeze-drying enabled water dispersibility and preserved or increased the antimicrobial activity of the oil. Results OPG presented spherical shape, smooth surface, smaller particle size and polydispersity index [51.0 (6.07) nm and 0.40 (0.05)], and better chemical interaction between the nonpolar amino acids and the hydrophobic oil chain. OPG also presented a higher dispersibility percentage [85.62% (7.82)] than OAG [50.19% (7.24)] (p < 0.05), and significantly increased the antimicrobial activity of the oil by 59, 62, and 43% for Pseudomonas aeruginosa, Klebsiella pneumonia, and Staphylococcus aureus, respectively. Conclusions Thus, nanoencapsulation in gelatin is a promising strategy to increase the potential to use buriti oil in foods.
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Affiliation(s)
| | - Thais Souza Passos
- Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Isaiane Medeiros
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Nathália Kelly Araújo
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, 59078-970, Brazil.,Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros, RN, Brazil
| | - Bruna Leal Lima Maciel
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.,Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Carlos Eduardo Padilha
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Francisco Canidé Sousa Júnior
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.,Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, 59078-970, Brazil
| | - Cristiane Fernandes de Assis
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil. .,Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, 59078-970, Brazil.
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25
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Paris M, Ramírez-Corona N, Palou E, López-Malo A. Modelling release mechanisms of cinnamon (Cinnamomum zeylanicum) essential oil encapsulated in alginate beads during vapor-phase application. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110024] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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26
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Bamidele OP, Emmambux MN. Encapsulation of bioactive compounds by “extrusion” technologies: a review. Crit Rev Food Sci Nutr 2020; 61:3100-3118. [DOI: 10.1080/10408398.2020.1793724] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Oluwaseun P. Bamidele
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, Pretoria, South Africa
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27
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Sage Species Case Study on a Spontaneous Mediterranean Plant to Control Phytopathogenic Fungi and Bacteria. FORESTS 2020. [DOI: 10.3390/f11060704] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Sage species belong to the family of Labiatae/Lamiaceae and are diffused worldwide. More than 900 species of sage have been identified, and many of them are used for different purposes, i.e., culinary uses, traditional medicines and natural remedies and cosmetic applications. Another use of sage is the application of non-distilled sage extracts and essential oils to control phytopathogenic bacteria and fungi, for a sustainable, environmentally friendly agriculture. Biocidal propriety of non-distilled extracts and essential oils of sage are w documented. Antimicrobial effects of these sage extracts/essential oils depend on both sage species and bacteria and fungi species to control. In general, it is possible to choose some specific extracts/essential oils to control specific phytopathogenic bacteria or fungi. In this context, the use of nanotechnology techniques applied to essential oil from salvia could represent a future direction for improving the performance of eco-compatible and sustainable plant defence and represents a great challenge for the future.
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28
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Feltre G, Sartori T, Silva KFC, Dacanal GC, Menegalli FC, Hubinger MD. Encapsulation of wheat germ oil in alginate-gelatinized corn starch beads: Physicochemical properties and tocopherols' stability. J Food Sci 2020; 85:2124-2133. [PMID: 32579742 DOI: 10.1111/1750-3841.15316] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 04/13/2020] [Accepted: 05/06/2020] [Indexed: 11/27/2022]
Abstract
Microencapsulation by production of polymer beads from ionic gelation is a useful method to improve the stability of nutritional compounds. Wheat germ oil is a nutritional source of unsaturated fatty acids and phytonutrients, such as tocopherols (α and β), phytosterols, carotenoids, and phenolic compounds. This work studied the development of alginate-starch beads over the stability of encapsulated wheat germ oil. The beads contained sodium alginate and gelatinized corn starch in proportions of 2:0, 1:1, 1:2, and 1:4. The addition of small amounts (1:1) of gelatinized starch in the alginate emulsions improved the physicochemical properties and stability during storage. The emulsions had oil droplets with mean sizes ranging from 4.5 to 12.2 µm. The 1:1 samples showed more disperse oil droplets, explained by the molecular interaction between the starch chains and oil. The encapsulation efficiency was higher than 91%, and the beads' mean diameters were between 383.22 and 797.45 µm. The proportion of 1:1 alginate-starch also enhanced the beads' microstructures, avoiding oil oxidation. Six days accelerated stability (65 °C) evidenced higher tocopherols amounts (0.66 mg/g oil) and a lower oxidation (2.52 meq.O2 /kg oil) for the 1:1 samples compared to the remained samples. PRACTICAL APPLICATION: Alginate-gelatinized corn starch beads loaded with wheat germ oil can be used as an ingredient in functional food products for the enrichment of nutrients. The use of starch decreased the oil oxidation and the loss of tocopherols during storage, indicating that the quality of the wheat germ oil will be desirable for longer durations of food storage.
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Affiliation(s)
- Gabriela Feltre
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil
| | - Tanara Sartori
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil
| | - Klycia F C Silva
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil
| | - Gustavo C Dacanal
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, 13635-900, Brazil
| | - Florencia C Menegalli
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil
| | - Miriam D Hubinger
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil
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29
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Oxidative stability of linseed oil nano-emulsions filled in calcium alginate hydrogels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109392] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Physical and antimicrobial properties of neutral nanoemulsions self-assembled from alkaline thyme oil and sodium caseinate mixtures. Int J Biol Macromol 2020; 148:1046-1052. [DOI: 10.1016/j.ijbiomac.2020.01.233] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 01/14/2020] [Accepted: 01/22/2020] [Indexed: 11/21/2022]
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31
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Cadena-Velandia ZG, Montenegro-Alarcón JC, Marquínez-Casas X, Mora-Huertas CE. Quercetin-loaded alginate microparticles: A contribution on the particle structure. J Drug Deliv Sci Technol 2020. [DOI: 10.1016/j.jddst.2020.101558] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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32
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Microbeads of Sodium Caseinate and κ-Carrageenan as a β-Carotene Carrier in Aqueous Systems. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02426-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Mulia K, Singarimbun AC, Krisanti EA. Optimization of Chitosan-Alginate Microparticles for Delivery of Mangostins to the Colon Area Using Box-Behnken Experimental Design. Int J Mol Sci 2020; 21:ijms21030873. [PMID: 32013253 PMCID: PMC7037058 DOI: 10.3390/ijms21030873] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 01/25/2020] [Accepted: 01/25/2020] [Indexed: 01/17/2023] Open
Abstract
Chitosan-alginate microparticles loaded with hydrophobic mangostins present in the mangosteen rind extract have been formulated and optimized for colon-targeted bioactive drug delivery systems. The chitosan–mangostin microparticles were prepared using the ionotropic gelation method with sodium tripolyphosphate as the cross-linking agent of chitosan. The chitosan–mangostin microparticles were then encapsulated in alginate with calcium chloride as the linking agent. The mangostin release profile was optimized using the Box–Behnken design for response surface methodology with three independent variables: (A) chitosan–mangostin microparticle size, (B) alginate:chitosan mass ratio, and (C) concentration of calcium chloride. The following representative equation was obtained: percent cumulative release of mangostins (10 h) = 59.51 − 5.16A + 20.00B − 1.27C − 1.70AB − 5.43AC − 5.04BC + 0.0579A2 + 10.25B2 + 1.10C2. Cumulative release of 97% was obtained under the following optimum condition for microparticle preparation: chitosan–mangosteen particle size < 100 µm, alginate:chitosan mass ratio of 0.5, and calcium chloride concentration of 4% w/v. The alginate to chitosan mass ratio is the statistically significant variable in the optimization of sequential release profile of mangostins in simulated gastrointestinal fluids. Furthermore, a sufficient amount of alginate is necessary to modify the chitosan microparticles and to achieve a complete release of mangostins. The results of this work indicate that the complete release of mangostins to the colon area can be achieved using the chitosan–alginate microparticles as the bioactive delivery system.
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Chitosan-gum Arabic complex nanocarriers for encapsulation of saffron bioactive components. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.123644] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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35
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Faidi A, Lassoued MA, Becheikh MEH, Touati M, Stumbé JF, Farhat F. Application of sodium alginate extracted from a Tunisian brown algae Padina pavonica for essential oil encapsulation: Microspheres preparation, characterization and in vitro release study. Int J Biol Macromol 2019; 136:386-394. [PMID: 31173834 DOI: 10.1016/j.ijbiomac.2019.06.023] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 05/19/2019] [Accepted: 06/03/2019] [Indexed: 11/23/2022]
Abstract
In recent years, there has been considerable interest in essential oils encapsulation and in developing biodegradable microparticles. The aim of this present work was to prepare clove essential oil loaded microspheres, by a modified emulsification method, using sodium alginate extracted from a Tunisian Brown seaweed Algae Padina pavonica as biopolymer. The obtained microparticles were characterized by FT-IR, DSC and SEM. Loading capacity yield, encapsulation efficiency (%EE) and in vitro release of the essential oil were also investigated. Sodium alginate microspheres were successfully prepared as confirmed by physico-chemical characterizations. %yield of microspheres and %EE of essential oil were 72.73% and 24.77% ± 7.47%, respectively. SEM showed pseudospherical microspheres with rough surface ranging, in size, from 1500 μm to 3000 μm. In vitro dissolution study indicates a controlled released of the essential oil which follows, mainly, classical Fickian diffusion. Thus, this present work highlighted the potential of this polysaccharide as a biopolymer to formulate polymeric microspheres.
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Affiliation(s)
- Adel Faidi
- Laboratory of Chemical, Galenic and Pharmacological Development of Medicines (LR12ES09), University of Monastir, Faculty of Pharmacy of Monastir, Ibn Sina Street, 5000 Monastir, Tunisia.
| | - Mohamed Ali Lassoued
- Laboratory of Chemical, Galenic and Pharmacological Development of Medicines (LR12ES09), University of Monastir, Faculty of Pharmacy of Monastir, Ibn Sina Street, 5000 Monastir, Tunisia
| | - Mohamed El Hédi Becheikh
- Laboratory of Chemical, Galenic and Pharmacological Development of Medicines (LR12ES09), University of Monastir, Faculty of Pharmacy of Monastir, Ibn Sina Street, 5000 Monastir, Tunisia
| | - Mouna Touati
- Laboratory of Chemical, Galenic and Pharmacological Development of Medicines (LR12ES09), University of Monastir, Faculty of Pharmacy of Monastir, Ibn Sina Street, 5000 Monastir, Tunisia
| | - Jean-François Stumbé
- Laboratory of Photochemistry and Macromolecular Engineering Jean Baptiste Donnet Institute, National Engineering School of Chemistry of Mulhouse, 68093 Mulhouse, France
| | - Farhat Farhat
- Laboratory of Chemical, Galenic and Pharmacological Development of Medicines (LR12ES09), University of Monastir, Faculty of Pharmacy of Monastir, Ibn Sina Street, 5000 Monastir, Tunisia
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Ozaltin K, Postnikov PS, Trusova ME, Sedlarik V, Di Martino A. Polysaccharides based microspheres for multiple encapsulations and simultaneous release of proteases. Int J Biol Macromol 2019; 132:24-31. [DOI: 10.1016/j.ijbiomac.2019.03.189] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 03/05/2019] [Accepted: 03/25/2019] [Indexed: 02/02/2023]
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37
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Improving Hydrophilic Barriers of Encapsulated Compounds in Ca-Alginate Microgel Particles through a New Ionotropic Gelation Method for Double Emulsion Droplets. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09586-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Gawad R, Fellner V. Evaluation of glycerol encapsulated with alginate and alginate-chitosan polymers in gut environment and its resistance to rumen microbial degradation. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:72-81. [PMID: 30056679 PMCID: PMC6325396 DOI: 10.5713/ajas.18.0110] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2018] [Revised: 04/10/2018] [Accepted: 06/14/2018] [Indexed: 11/27/2022]
Abstract
OBJECTIVE To determine the effect of gut pH and rumen microbial fermentation on glycerol encapsulated in alginate and alginate-chitosan polymers. METHODS Glycerol was encapsulated at 2.5%, 5%, 7.5%, or 10% (w/w) with sodium alginate (A) and alginate-chitosan (AC) polymers. Surface morphology and chemical modifications of the beads were evaluated using scanning electron microscopy and Fourier transform infrared (FTIR) spectra. Encapsulation efficiency was determined at the 5% glycerol inclusion level in two experiments. In experiment 1, 0.5 g of alginate-glycerol (AG) and alginate-chitosan glycerol (ACG) beads were incubated for 2 h at 39°C in pH 2 buffer followed by 24 h in pH 8 buffer to simulate gastric and intestinal conditions, respectively. In experiment 2, 0.5 g of AG and ACG beads were incubated in pH 6 buffer at 39°C for 8 h to simulate rumen conditions. All incubations were replicated four times. Free glycerol content was determined using a spectrophotometer and used to assess loading capacity and encapsulation efficiency. An in vitro experiment with mixed cultures of rumen microbes was conducted to determine effect of encapsulation on microbial fermentation. Data were analyzed according to a complete block design using the MIXED procedure of SAS (SAS Institute, Cary, NC, USA). RESULTS For AG and ACG, loading capacity and efficiency were 64.7%, 74.7%, 70.3%, and 78.1%, respectively. Based on the FTIR spectra and scanning electron microscopy, ACG treatment demonstrated more intense and stronger ionic bonds. At pH 6, 36.1% and 29.7% of glycerol was released from AG and ACG, respectively. At pH 2 minimal glycerol was released but pH 8 resulted in 95.7% and 93.9% of glycerol released from AG and ACG, respectively. In vitro microbial data show reduced (p<0.05) fermentation of encapsulated glycerol after 24 h of incubation. CONCLUSION The AC polymer provided greater protection in acidic pH with a gradual release of intact glycerol when exposed to an alkaline pH.
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Affiliation(s)
- Ramadan Gawad
- Department of Animal Science and Interdepartmental Nutrition Program, North Carolina State University, Raleigh, NC 27695-7621, USA
- Food Technology and Nutrition Division, National Research Center, Dokki, Giza 12622, Egypt
| | - Vivek Fellner
- Department of Animal Science and Interdepartmental Nutrition Program, North Carolina State University, Raleigh, NC 27695-7621, USA
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Natural astaxanthin encapsulation: Use of response surface methodology for the design of alginate beads. Int J Biol Macromol 2019; 121:601-608. [DOI: 10.1016/j.ijbiomac.2018.10.044] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 09/14/2018] [Accepted: 10/10/2018] [Indexed: 11/22/2022]
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40
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Synthesis of Submicrocontainers with “Green” Biocide and Study of Their Antimicrobial Activity. COLLOIDS AND INTERFACES 2018. [DOI: 10.3390/colloids2040067] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The synthesis and properties of submicrocontainers with a shell of nanoparticles of silicon dioxide and a core of polymerized 3-(Trimethoxysilyl) propyl methacrylate loaded with 5-Dichloro-2-n-octyl-4-isothiazolin-3-one (DCOIT) are considered. The resulting containers were characterized by scanning electron microscopy SEM, laser correlation spectroscopy and thermogravimetric analysis. The obtained submicrocontainers show low polydispersity with a small increase in size in comparison with the initial droplet size of the Pickering emulsion. The Zeta potential of the final containers was sufficiently negative at pH7 to be stable. The maximum release of encapsulated biocide was observed over approximately 24–27 h with a lease of about 78% of the encapsulated biocide during 3.5 h. The effectiveness of the encapsulated biocide by the Pickering emulsion technique was studied by tests on the growth rate of a microfungi colony (Aspergillus niger, Aspergillus awamori) and the growth rate of the bacteria Bacillus cereus. The test shows that the submicrocontainers of DCOIT facilitate a growth inhibition of 70% against 52% for the free biocide after 5 days; this is due to the fact that free biocide loses its activity promptly, while the encapsulated biocide is released gradually, and thus retains its effectivity for a longer time.
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Gómez B, Barba FJ, Domínguez R, Putnik P, Bursać Kovačević D, Pateiro M, Toldrá F, Lorenzo JM. Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.006] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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42
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Alginate/soy protein system for essential oil encapsulation with intestinal delivery. Carbohydr Polym 2018; 200:15-24. [DOI: 10.1016/j.carbpol.2018.07.033] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 07/11/2018] [Accepted: 07/11/2018] [Indexed: 12/24/2022]
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43
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Eslami M, Shahedi M, Fathi M. Development of Hydrogels for Entrapment of Vitamin D3: Physicochemical Characterization and Release Study. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9534-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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44
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Purwanti N, Zehn AS, Pusfitasari ED, Khalid N, Febrianto EY, Mardjan SS, Andreas, Kobayashi I. Emulsion stability of clove oil in chitosan and sodium alginate matrix. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1454946] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Nanik Purwanti
- Biosystem Engineering Division, Department of Mechanical & Biosystem Engineering, Bogor Agricultural University, Bogor, Indonesia
- Southeast Asian Food & Agricultural Sciences & Technology Center, Bogor Agricultural University, Bogor, Indonesia
| | - Azmi Syahrian Zehn
- Biosystem Engineering Division, Department of Mechanical & Biosystem Engineering, Bogor Agricultural University, Bogor, Indonesia
| | - Eka Dian Pusfitasari
- Research Center for Chemistry, Indonesian Institute of Sciences, Komplek PUSPIPTEK, Tangerang Selatan, Banten, Indonesia
| | - Nauman Khalid
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, Victoria, Australia
| | - Erfin Yundra Febrianto
- Research Center for Physics, Indonesian Institute of Sciences, Komplek PUSPIPTEK, Tangerang Selatan, Banten, Indonesia
| | - Sutrisno Suro Mardjan
- Biosystem Engineering Division, Department of Mechanical & Biosystem Engineering, Bogor Agricultural University, Bogor, Indonesia
| | - Andreas
- Research Center for Chemistry, Indonesian Institute of Sciences, Komplek PUSPIPTEK, Tangerang Selatan, Banten, Indonesia
| | - Isao Kobayashi
- National Food Research Institute, NARO, Tsukuba, Ibaraki, Japan
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Bannikova A, Evteev A, Pankin K, Evdokimov I, Kasapis S. Microencapsulation of fish oil with alginate: In-vitro evaluation and controlled release. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.045] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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46
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Li N, Zhang ZJ, Li XJ, Li HZ, Cui LX, He DL. Microcapsules biologically prepared using Perilla frutescens (L.) Britt. essential oil and their use for extension of fruit shelf life. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1033-1041. [PMID: 28718920 DOI: 10.1002/jsfa.8552] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 07/10/2017] [Accepted: 07/12/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Perilla essential oil (EO) possesses high antioxidant, antimicrobial and insecticidal activities, and has proven to be more reliable than chemically synthesized food preservatives. Nevertheless, EOs have disadvantages of facile photo-degradation and oxidation, which limit their use in agriculture and food industries. Microencapsulation technology that generates a polymeric coating surrounding EOs could overcome these disadvantages. RESULTS The EO concentration had a significant effect on encapsulation efficiency (EE) and loading capacity (LC). The best encapsulation conditions were obtained with 2% v/v EO, for which EE and LC were 57% and 36%, respectively. EO-loaded microspheres exhibited a crimped surface with phanic lumps by scanning electron microscopy. Thermal stability experiments revealed droplets that began to decompose sharply at 108 °C, with a 61% weight, loss, which was much lower than EOs of 98%. EO-loaded microcapsules demonstrated good antibacterial activity. Strawberry preservation studies showed that EO-loaded microcapsules could significantly inhibit strawberry decay, maintain the quality of strawberries and prolong shelf life. CONCLUSION Perilla EO-loaded microcapsules were successfully prepared by ionic gelation and were effective at inhibiting several bacterial strains. EO-alginate microcapsules could effectively delay the volatilization of EO. Perilla EO-loaded microcapsules therefore have potential for use as an antimicrobial and preservative agent in the food industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Na Li
- School of Chemical Engineering and Environment, North University of China, Taiyuan, China
| | - Zhi-Jun Zhang
- School of Chemical Engineering and Environment, North University of China, Taiyuan, China
| | - Xiao-Jun Li
- School of Chemical Engineering and Environment, North University of China, Taiyuan, China
| | - Hui-Zhen Li
- School of Chemical Engineering and Environment, North University of China, Taiyuan, China
| | - Li-Xia Cui
- School of Chemical Engineering and Environment, North University of China, Taiyuan, China
| | - Dong-Liang He
- School of Chemical Engineering and Environment, North University of China, Taiyuan, China
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VILLEGAS-RASCÓN RE, LÓPEZ-MENESES AK, PLASCENCIA-JATOMEA M, COTA-ARRIOLA O, MORENO-IBARRA GM, CASTILLÓN-CAMPAÑA LG, SÁNCHEZ-MARIÑEZ RI, CORTEZ-ROCHA MO. Control of mycotoxigenic fungi with microcapsules of essential oils encapsulated in chitosan. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.04817] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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48
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Kujur A, Kiran S, Dubey N, Prakash B. Microencapsulation of Gaultheria procumbens essential oil using chitosan-cinnamic acid microgel: Improvement of antimicrobial activity, stability and mode of action. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.054] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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49
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Recent advances in microencapsulation of natural sources of antimicrobial compounds used in food - A review. Food Res Int 2017; 102:575-587. [DOI: 10.1016/j.foodres.2017.09.054] [Citation(s) in RCA: 88] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 09/14/2017] [Accepted: 09/17/2017] [Indexed: 11/22/2022]
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50
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Taguchi Y, Suzuki T, Saito N, Yokoyama H, Tanaka M. Preparation of soft microcapsules containing multiple core materials with interfacial dehydration reaction using the (W/O)/W emulsion. J Microencapsul 2017; 34:744-753. [PMID: 29119840 DOI: 10.1080/02652048.2017.1403494] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The soft microcapsules containing eucalyptus oil, ubiquinone and the fine water droplets could be prepared with interfacial dehydration reaction between hydroxy methyl cellulose and tannic acid using the water-in-oil-in-water type multiple (W/O)/W emulsion. The diameters of the microcapsules and the content and the microencapsulation efficiency of the core materials were significantly affected by the revolution velocity (Nr1) to form the (W/O) emulsion and the revolution velocity (Nr2) to form the (W/O)/W emulsion and the lecithin concentration. The mean diameters of the inner water droplets and those of the microcapsules were proportional to Nr1-1.25 and Nr1-0.11 for the revolution velocity (Nr1), respectively. With increasing the revolution velocity (Nr1), the content and the microencapsulation efficiency of the inner water droplets increased, while those of the oil phase decreased. The mean diameters of the microcapsules were proportional to Nr2-1.1. The content and the microencapsulation efficiency of the inner water droplets and those of the oil phase decreased with the revolution velocity (Nr1) and increased with the lecithin concentration.
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Affiliation(s)
- Yoshinari Taguchi
- a Graduate School of Science and Technology , Niigata University , Niigatashi , Japan
| | - Takanori Suzuki
- a Graduate School of Science and Technology , Niigata University , Niigatashi , Japan
| | - Natsukaze Saito
- a Graduate School of Science and Technology , Niigata University , Niigatashi , Japan
| | | | - Masato Tanaka
- a Graduate School of Science and Technology , Niigata University , Niigatashi , Japan
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