Diet of Broilers with Essential Oil from Citrus sinensis and Xylopia aromatica Fruits

This study aimed to evaluate the effects of essential oils from the fruits of Citrus sinensis and Xylopia aromatica, included in broiler feed, on blood parameters, the biometrics of digestive organs, bone analyses, and the biochemical profiles of the viscera, as well as the histomorphometry of the small intestine. In this study, 180 one-day-old male chicks of the Cobb 500 strain were fed a corn and soybean meal over three treatments and six replications, and the experimental design was completely randomized. The data were subjected to an analysis of variance and a Tukey test at a 5% significance level. The effect of the experimental diets on performance, blood parameters, biometrics of the digestive organs, bone analysis, and biochemical profiles of the viscera, as well as the histomorphometry of the small intestine, were evaluated. The compounds identified in the essential oil of X. aromatica were sylvestrene, α-pinene, and β-pinene, while in C. sinensis they were limonene and myrcene. The essential oils of C. sinensis and X. aromatica had no significant effect on performance at 14 days. The effects of the presence of the essential oils of C. sinensis and X. aromatica on the response were beneficial: there were reductions in liver lipids, cholesterol, and triglycerides, and in the depths of the crypts in the jejunum of chickens. So, the essential oils from the fruits of C. sinensis and X. aromatica can be used in broiler chickens to improve the lipid profiles of birds without affecting their performance.

Effect of different ways of ingesting orange essential oil on blood immune index and intestinal microflora in mice

BACKGROUND

Studies have found that the addition of plant essential oils to feed had a positive effect on intestinal microflora and immunity in mice. However, the effect of different ways of ingestion of orange essential oil on mice has seldom been reported. In the present study, we investigated the effects of ingestion of orange essential oil by gavage, sniffing and feeding on intestinal microflora and immunity in mice.

RESULTS

The results obtained showed that a low concentration of essential oil feeding significantly increased the spleen index of mice (P < 0.05). The effect of different ways of ingestion on the thymus index, immunoglobulin G and immunoglobulin M of mice was not significant (P > 0.05). High and medium concentrations of essential oil feeding increased the level of interleukin-2 in mice (P < 0.05). H⁺ K⁺ -ATPase activity was significantly increased in mice fed with gavage and different concentrations of essential oil feed compared to the control group (P < 0.05). The analysis of the results of the microflora in the cecum and colon of mice indicated that the medium concentration of essential oil feeding group and the sniffing group significantly changed the structure of the flora and increased the diversity of the intestinal microflora. All three essential oil ingestion methods increased the abundance of Bacteroidetes and Lactobacillus in the intestine of mice.

CONCLUSION

Compared with gavage and feeding, sniffing had a significant effect on immunoglobulins in mice. All the three ingestion methods could affect the intestinal microflora of mice and increase the abundance of Lactobacillus. © 2022 Society of Chemical Industry.

Synthesis, Characterization, and Optimization Studies of Polycaprolactone/Polylactic Acid/Titanium Dioxide Nanoparticle/Orange Essential Oil Membranes for Biomedical Applications

The development of scaffolds for cell regeneration has increased because they must have adequate biocompatibility and mechanical properties to be applied in tissue engineering. In this sense, incorporating nanofillers or essential oils has allowed new architectures to promote cell proliferation and regeneration of new tissue. With this goal, we prepared four membranes based on polylactic acid (PLA), polycaprolactone (PCL), titanium dioxide nanoparticles (TiO₂-NPs), and orange essential oil (OEO) by the drop-casting method. The preparation of TiO₂-NPs followed the sol-gel process with spherical morphology and an average size of 13.39 nm ± 2.28 nm. The results show how the TiO₂-NP properties predominate over the crystallization processes, reflected in the decreasing crystallinity percentage from 5.2% to 0.6% in the membranes. On the other hand, when OEO and TiO₂-NPs are introduced into a membrane, they act synergistically due to the inclusion of highly conjugated thermostable molecules and the thermal properties of TiO₂-NPs. Finally, incorporating OEO and TiO₂-NPs promotes tissue regeneration due to the decrease in inflammatory infiltrate and the appearance of connective tissue. These results demonstrate the great potential for biomedical applications of the membranes prepared.

Elaboration and characterization of nanoemulsion with orange essential oil and pectin

BACKGROUND

Nanoemulsions formulated with citric essential oils are currently of interest because of their physical and chemical properties and multiple applications in areas such as the food industry or agrochemicals. These are thermodynamically unstable and have almost Newtonian flow behaviour, but a suitable formulation allows systems to be obtained with good physical stability and rheological properties. The addition of pectin makes this possible. In this work, food nanoemulsions formulated with pectin, orange essential oil (5 wt%), and Tween 80 were obtained by microfluidization. First, the effect of Tween 80 concentration from 1 to 5 wt% on emulsions without pectin was evaluated. Then, pectin was added to the most stable nanoemulsion obtained and two variables were studied: the pectin solution concentration (from 2 to 6 wt%) and the pectin/emulsion ratio (1:1 or 2:1) at a fixed pectin concentration.

RESULTS

Rheological, laser diffraction, and multiple light scattering techniques were employed to determine the content of Tween 80 that results in the most stable nanoemulsion without pectin, which was 3 wt%. In addition, these techniques were used to determine the structure and physical stability of the nanoemulsions containing orange essential oil and pectin. The results obtained showed that the emulsions containing 2 wt% pectin were destabilized before 24 h. Furthermore, the emulsion with 6 wt% pectin and a 2:1 pectin/emulsion ratio showed the highest viscosity and the lowest mean diameters, and therefore the greatest stability.

CONCLUSION

This work extends the knowledge of formulation of nanoemulsions and using essential oils. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Investigation of Mechanical, Chemical, and Antibacterial Properties of Electrospun Cellulose-Based Scaffolds Containing Orange Essential Oil and Silver Nanoparticles

This study demonstrated a controllable release properties and synergistic antibacterial actions between orange essential oil (OEO) and silver nanoparticles (AgNPs) incorporated onto cellulose (CL) nanofibers. The preparation of AgNPs attached on CL nanofibers was conducted through multiple processes including the deacetylation process to transform cellulose acetate (CA) nanofibers to CL nanofibers, the in situ synthesis of AgNPs, and the coating of as-prepared silver composite CL nanofibers using OEO solutions with two different concentrations. The success of immobilization of AgNPs onto the surface of CL nanofibers and the incorporation of OEO into the polymer matrix was confirmed by SEM-EDS, TEM, XRD, and FT-IR characterizations. The tensile strength, elongation at break, and Young’s modulus of the nanofibers after each step of treatment were recorded and compared to pristine CA nanofibers. The high antibacterial activities of AgNPs and OEO were assessed against Gram-positive B. subtilis and Gram-negative E. coli microorganisms. The combined effects of two antimicrobials, AgNPs and OEO, were distinctively recognized against E. coli.

Impact of encapsulated orange essential oil with β-cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as Aspergillus flavus spoilage

BACKGROUND

The majority of studies with essential oils in foods focus mainly on improving the shelf life of products; however, the present study goes further and demonstrates not only the effect of essential oil on conservation properties, but also the effect of free and encapsulated orange essential oil (OEO) on the technological, sensorial and digestibility properties of bakery products.

RESULTS

OEO was encapsulated into β-cyclodextrin (β-CD) by inclusion complex formation (β-CD/OEO 97.4% of encapsulation efficiency). OEO demonstrated in vitro antifungal activity against Aspergillus flavus (inhibition zone of 11.33 mm on mycelial growth). In situ antifungal activity against A. flavus confirmed that free OEO can effectively delay the fungal growth, unlike encapsulated OEO. Regarding texture profile and starch digestibility: cake with β-CD/OEO showed lower hardness (31.64 N) and lower starch digestibility (69.10%) than cake with free OEO (44.30 N; 82.10%, respectively) and the addition of OEO (both free and encapsulated) decreased the adhesiveness of the cakes. Cake with free OEO showed a higher intensity of orange aroma, being preferred by 60% of panelists, whereas cake with β-CD/OEO presented a very slight orange taste and aroma.

CONCLUSION

The encapsulation of OEO into β-CD improved the crumb texture of cakes and promoted a lower starch digestibility in the cakes. On the other hand, the encapsulation process was not effective under the conditions tested (OEO concentration and baking temperatures), compromising the action of the OEO as a natural flavoring and preservative agent. © 2021 Society of Chemical Industry.

Edible Films from Carrageenan/Orange Essential Oil/Trehalose-Structure, Optical Properties, and Antimicrobial Activity

The research aim was to use orange essential oil and trehalose in a carrageenan matrix to form edible packaging. The edible packaging experimentally produced by casting from an aqueous solution were evaluated by the following analysis: UV-Vis spectrum, transparency value, transmittance, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), scanning electron microscopy (SEM) and antimicrobial activity. The obtained results showed that the combination of orange essential oil with trehalose decreases the transmittance value in the UV and Vis regions (up to 0.14% ± 0.02% at 356 nm), meaning that produced films can act as a UV protector. Most produced films in the research were resistant to Gram-positive bacteria (Staphylococcus aureus subsp. aureus), though most films did not show antibacterial properties against Gram-negative bacteria and yeasts. FTIR and SEM confirmed that both the amount of carrageenan used and the combination with orange essential oil influenced the compatibility of trehalose with the film matrix. The research showed how different combinations of trehalose, orange essential oils and carrageenan can affect edible film properties. These changes represent important information for further research and the possible practical application of these edible matrices.

Synergistic/Antagonistic Potential of Natural Preparations Based on Essential Oils Against Streptococcus mutans from the Oral Cavity

The present paper addresses a thematic of interest in preventive dental medicine, namely the possibility of using essential oils (EOs) for the inhibition of the development of Streptococcus mutans (S. mutans) in the oral cavity, as a viable alternative to chemical products with protective role in oral health. For this purpose, four EOs (cinnamon, clove, bergamote, and orange) were chemically characterized by gas chromatography coupled with mass spectrometry (GC-MS) and in vitro tested against S. mutans (ATCC 25175). The results obtained revealed the antibacterial effect on S. mutans exercised by the essential oils of clove (CLEO), bergamote (BEO), and orange (OEO), which were included in the production of natural emulsion-type preparations with application in dental medicine. In order to highlight the synersistic/antagonistic effects generated by the chemical constituent of essential oils, binary and tertiary emulsions were prepared and used in saliva-enhanced medium against S.mutans. The saliva tests proved the synergistic effect exercised by the active components of EOs tested from tertiary emulsions, which cause an inhibition of the development of S. mutans in oral cavities.

Influence of Bioactive Compounds Incorporated in a Nanoemulsion as Coating on Avocado Fruits (Persea americana) during Postharvest Storage: Antioxidant Activity, Physicochemical Changes and Structural Evaluation

The objective of the present study was to determine the effect of the application of a nanoemulsion made of orange essential oil and Opuntia oligacantha extract on avocado quality during postharvest. The nanoemulsion was applied as a coating in whole fruits, and the following treatments were assessed: concentrated nanoemulsion (CN), 50% nanoemulsion (N50), 25% nanoemulsion (N25) and control (C). Weight loss, firmness, polyphenol oxidase (PPO) activity, total soluble solids, pH, external and internal colour, total phenols, total flavonoids, antioxidant activity by 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH), while the structural evaluation of the epicarp was assessed through histological cuts. Significant differences were found (p < 0.05) among the treatments in all the response variables. The best results were with the N50 and N25 treatments for firmness and weight loss, finding that the activity of the PPO was diminished, and a delay in the darkening was observed in the coated fruits. Furthermore, the nanoemulsion treatments maintained the total phenol and total flavonoid contents and potentiated antioxidant activity at 60 days. This histological study showed that the nanoemulsion has a delaying effect on the maturation of the epicarp. The results indicate that using this nanoemulsion as a coating is an effective alternative to improve the postharvest life of avocado.

Effects of orange essential oil on intestinal microflora in mice

BACKGROUND

The intestinal microbiota has a wide variety of functions in the host. A positive effect of plant extract on intestinal microbiota in animals has been reported. However, the effect of orange essential oil and its components limonene, linalool and citral on intestinal microflora in mice has seldom been reported. The effects of intragastric administration of orange essential oil and limonene, linalool and citral on intestinal microflora and biochemical indexes in mice were studied.

RESULTS

The effect of essential oil, linalool and citral on immune organ index (spleen and thymus index), IgM and IL-2 was not significant (P > 0.05). A significant increase (P < 0.05) of H⁺ K⁺ -ATPase activity, IgA, IgG, and IL-2 in the limonene group was observed when compared with the control group. Orange essential oil, limonene, linalool and citral could significantly reduce the content of short-chain fatty acids in the cecum and colon of mice. Principal coordinates analysis showed that intestinal bacterial structure of limonene group cecum and colon was apparently separated from other groups. The relative abundance of Lactobacillus in cecum and colon in essential oil, limonene, linalool and citral groups was higher than that in the control group.

CONCLUSIONS

Orange essential oil and limonene, linalool and citral could affect the intestinal microflora of mice, and enhance the relative abundance of Lactobacillus. The intestinal bacterial structure of cecum and colon in the limonene group was quite different from other groups. This indicated a more obvious effect of limonene on intestinal bacteria, also resulting in significant changes in blood immune index and short-chain fatty acids in mice. © 2019 Society of Chemical Industry.

The effect of aromatherapy by essential oil of orange on anxiety during labor: A randomized clinical trial

Background:

Labor is a stressful situation that may have an adverse impact. Aromatherapy is a method to control anxiety and stress of women. This study was conducted to investigate the effect of aromatherapy using essential oil of orange on women's anxiety during labor.

Materials and Methods:

In this clinical trial study, 100 women during labor were randomly assigned to two groups: intervention group and control group. The women in the intervention group were exposed to orange essential oil, but the women in the control group were exposed to distilled water. The women's anxiety was assessed using the Spielberger inventory. Moreover, physiological parameters such as systolic and diastolic blood pressure, respiration and pulse rates were assessed in all the women before and 20 min after the intervention. The data were analyzed by Chi-square, Wilcoxon, paired t-test, and Mann–Whitney U test. Data were evaluated with the SPSS 16 program. The significance level of P < 0.05 was considered.

Results:

The level of anxiety of women in both intervention (P = 0.03) and control (P = 0.003) groups reduced after the intervention. However, the reduction was more in the intervention group (difference in anxiety scores after the intervention in comparison to before intervention = −3.08) in comparison to the control group (score = −1.14). No significant change was found in the physiological parameters of women in the intervention group after the intervention.

Conclusions:

Aromatherapy is a noninvasive and effective method to help women overcome their anxiety during labor. Orange scent can be useful in childbirth units to help women who are experiencing stress in labor.

Effect of aromatherapy with orange essential oil on salivary cortisol and pulse rate in children during dental treatment: A randomized controlled clinical trial

Background:

Essential oils have been used as an alternative and complementary treatment in medicine. Citrus fragrance has been used by aromatherapists for the treatment of anxiety symptoms. Based on this claim, the aim of present study was to investigate the effect of aromatherapy with essential oil of orange on child anxiety during dental treatment.

Materials and Methods:

Thirty children (10 boys, 20 girls) aged 6-9 years participated in a crossover intervention study, according to the inclusion criteria, among patients who attended the pediatric department of Isfahan Dental School in 2011. Every child underwent two dental treatment appointments including dental prophylaxis and fissure-sealant therapy under orange aroma in one session (intervention) and without any aroma (control) in another one. Child anxiety level was measured using salivary cortisol and pulse rate before and after treatment in each visit. The data were analyzed using t-test by SPSS software version 18.

Results:

The mean ± SD and mean difference of salivary cortisol levels and pulse rate were calculated in each group before and completion of treatment in each visit. The difference in means of salivary cortisol and pulse rate between treatment under orange odor and treatment without aroma was 1.047 ± 2.198 nmol/l and 6.73 ± 12.3 (in minutes), which was statistically significant using paired t-test (P = 0.014, P = 0.005, respectively).

Conclusion:

It seems that the use of aromatherapy with natural essential oil of orange could reduce salivary cortisol and pulse rate due to child anxiety state.