Physico-Chemical and Antimicrobial Efficacy of Encapsulated Dhavana Oil: Evaluation of Release and Stability Profile from Base Matrices (original) (raw)
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Food Technology and Biotechnology
The study assessed the antimicrobial and antioxidant activities of commonly used and commercially available essential oils as an alternative to synthetic preservatives. The plant sources were as follows: lavender (Lavandula angustifolia), tea tree (Melaleuca alternifolia), bergamot (Citrus bergamia) and peppermint (Mentha piperita). The antioxidant activity of essential oils was tested by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2´-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods. The microdilution broth susceptibility assay revealed that lavender and bergamot essential oils were more efficient in inhibiting the bacterial growth than other tested oils, with the minimum inhibitory concentration of 5 μg/mL. This study also reports the successful implementation of an electrostatic extrusion technique for encapsulating essential oils into alginate beads, which enables the essential oils to maintain their free radical scavenging ability over time.
Encapsulation of Essential Oils and Their Use in Food Applications
IntechOpen, 2022
Due to the modern lifestyle and consumers’ interests, demands toward healthy foods and nutraceuticals were increased, among them essential oils (EOs) characterized by different biological activities. However, the use of EOs in foods and pharmaceuticals may be limited due to the hydrophobicity nature in addition to the instability and cause of degradation upon exposure to environmental conditions, e.g., oxygen, temperature, and light. Therefore, encapsulation in various colloidal systems such as microcapsules, nanospheres, nanoemulsions, liposomes, and molecular inclusion complexes, seem to be the solution for such issues. New trends in food packaging have also been focused on exploiting capsulated bioactive EOs constituents for extending foods’ shelf life due to their potent antimicrobial agents and the great activity against pathological bacteria. Micro and nanoencapsulation of EOs may affect their biological activities based on the technique used. In the current chapter, different subjects have been discussed, like techniques used for the encapsulation of EOs, potential applications in food, and their behaviors/trends after encapsulation. Moreover, the benefits of encapsulation, namely bioavailability, controlled release, and protection of EOs against environmental stresses, are discussed. The applications of encapsulated EOs are also summarized in this chapter. Also, the relevance of the encapsulation of EOs as antimicrobial agents and their incorporation into food packaging are discussed.
Essential oils encapsulation performance evaluation: A review on encapsulation parameters
Malaysian Journal of Chemical Engineering and Technology (MJCET)
Application of essential oils (EOs) in food preservation and products is not a virgin trend owing to its bio-functional properties such as antioxidants, antimicrobials, medicinal values, and aromatic functionalities. However, EOs are prone to degrade upon exposure to different environmental surroundings, eventually losing their bio-functional activities and limits their potential applications. Hence, encapsulation process is introduced to overcome this issue. In order, to evaluate encapsulation process, there are several key indicators, known as encapsulation parameters, that reflects the performance of encapsulation process and quality of encapsulation products (encapsulates) namely encapsulation efficiency, encapsulation yield, payload/loading capacity, and surface loading. Since some terms are used interchangeably across literatures, problems arise when it comes to compare these parameters among published works as there is no specific guideline or specific term to classify these ...
Effect of Drying Process and Wall Material on the Properties of Encapsulated Cardamom Oil
The retention and shelf stability of cardamom oil entrapped in freeze-and spray-dried microcapsules coated with skim milk powder and modified starch was investigated. It was found that the retention of flavor in freeze-dried matrices was low and independent from the composition of wall material, whereas for the spray-dried microcapsules, it was much higher and markedly dependent on the type and percentage of coating material. It was also shown that the particle size of spray-dried powder greatly contributed to the flavor retention and surface oil content of microcapsules. Additionally, microscopic observation of powder particles revealed that the type of wall material and drying method distinctly influenced the morphological characteristics of powders which presumably caused a difference in their capability of cardamom oil retention.
Spray‐dried microencapsulation of orange essential oil using modified rice starch as wall material
Journal of Food Processing and Preservation, 2017
Essential oils are widely employed in food industry as natural flavors, however, these compounds are very difficult to handle due to they are very susceptible to oxidation and volatilization during process and storage generating undesirable flavors, therefore, it is necessary to use a protection method as microencapsulation. Chemical and thermo-mechanically modified rice starch was used as wall material together with native rice starch, maltodextrin, and protein to microencapsulate orange essential oil by a spray-drying technology. Microcapsules obtained were characterized in encapsulation efficiency (%EE), encapsulation yield (%YE), solubility, humidity (%), water activity (A w), and color difference (DE). Through a surface response analysis, best formulations were selected and evaluated by its microestructure and stability of encapsulated essential oil. Results showed that the best encapsulating agent was the one with modified rice starch as predominant ingredient (>50%) of the wall material, showing higher efficiency than commercial encapsulating ingredients.
Use of essential oils in active food packaging: Recent advances and future trends
Trends in Food Science & Technology, 2017
Background: Essential oils (EOs) extracted from plants have been the focus of numerous researches due to their potential in the food and pharmaceutical industries and aromatherapy. Scope and approach: The effectiveness of EO may be observed in antimicrobial and antioxidant tests. Volatile compounds are present in EOs and are responsible by their biological activities, namely antimicrobial and antioxidant capacity. Several manuscripts and patents have emerged with applications of EOs and their constituents, and their incorporation into food packaging. These packages with EOs have shown efficiency against microorganisms and oxidants in vitro, in tests with food and/or food simulants evaluation tests. In line with this, chromatographic techniques can be used to identify the main volatile compounds present in EOs or to determine the compounds that migrated from packaging to food or food simulants. This review provides a concise and critical insight in the use of EOs with emphasis in food applications. The innovative food packaging applications are highlighted and future trends are discussed. Key findings and conclusions: In general, EOs extend food stability during storage, inhibiting the growth of spoilage or pathogenic microorganisms and protecting against oxidation. Moreover, in spite of the potential of EOs, more studies should evaluate their safety and possible side effects before considering their use for food purposes.
Journal of Food Engineering, 2012
The effect of encapsulating matrix on retention, protection and delivery of Oregano essential oil (EO) was studied. EO was encapsulated in rice starch porous spheres, inulin and gelatine/sucrose capsules by spray drying. Gelatine/sucrose matrix was also dried by freeze drying. Experimental designs were applied to test the effect of bonding agents and solids content for rice starch and drying temperature and solids content for inulin and gelatine/sucrose systems. The ratio of gelatine/sucrose was also tested. EO was identified (confocal laser scanning microscopy and FT-IR) in all tested matrices and the release profiles, antioxidant activity and antimicrobial activity of encapsulates evaluated. Results showed that the three tested materials are able to encapsulate Oregano EO. Higher diffusion coefficients were obtained for starch microcapsules (about 10 À13 m 2 /s) followed by spray-dried gelatine/sucrose systems (about 10 À15 m 2 /s) and inulin microcapsules (about 10 À16 m 2 /s). Gelatine/sucrose microparticles exhibit high antioxidant and antimicrobial activity while inulin and rice starch microencapsulates ensure higher stability.
Food chemistry, 2018
The aim of this work is the encapsulation of essential oils (EOs) in polymeric nanocapsules (NCs), in order to enhance their antimicrobial activity against food-borne pathogens. Thymus capitatus and Origanum vulgare EOs were selected for their different chemical composition, carvacrol (73%) and thymol (44%) being the major constituent, respectively. Polymeric poly(ɛ-caprolactone) (PCL) nanocapsules loaded with EOs were prepared by a nanoprecipitation method. The EO-NCs showed monomodal distribution with diameter size 171 and 175 nm, high efficiency of encapsulation and stability with high retention of EOs at both 4 °C and 40 °C, for a period of at least 30 days. The antimicrobial activity of EO-NCs against food-borne pathogens was higher than that of the corresponding pure essential oils and the NCs loaded with Thymus capitatus EO were the most active. Interestingly EO-NCs showed a bactericidal activity even at the minimum inhibitory concentrations (MICs). It makes them appealing as...
Industrial Crops and Products, 2017
Since ancient times, aromatic plants have been used in food and in folk medicine. Currently, essential oils and their compounds are attracting great interest due to their proven action to preserve food quality, to extend foodsí shelf-life and due to be natural. Essential oils from Ocimum basilicum (basil), Cinnamomun cassia (cinnamon), Cinnamomun zeylanicum (cinnamon) and Rosmarinus officinalis (rosemary) were analyzed by Gas Chromatography coupled with Flame Ionization Detector and with Mass Spectroscopy and by Ultra High Performance Liquid Chromatography with a Diode Array Detector. The antimicrobial activity against Escherichia coli, Staphylococcus aureus and Penicillium spp and antioxidant activities by FRAP, DPPH • , ABTS • + and -carotene bleaching assays were evaluated. C. cassia essential oils presented a strong antimicrobial activity, with a range of minimum inhibitory concentrations between 0.04-0.07 mg mL −1 , depending on the microorganism tested. The main compound of C. cassia essential oil, cinnamaldehyde, showed antimicrobial effectiveness. In general, C. zeylanicum essential oil and its major compound, eugenol, presented the highest antioxidant activity. Ultra High Performance Liquid Chromatography confirmed the results of the essential oils main constituents, analyzed firstly by Gas Chromatography. Ultra High Performance Liquid Chromatography technique showed to be a valuable alternative tool for the identification and quantification of the major compounds of essential oils, especially when these are incorporated into food packaging and there is the need of carrying out migration studies in food or food simulants. Cinnamon essential oils exhibited the highest biological activity directly related to its major compounds, eugenol and cinnamaldehyde. Essential oils showed to have high antioxidant and antimicrobial activity and therefore, they have great potential as natural additives of food packaging.
Application of encapsulated essential oils as antimicrobial agents in food packaging
Current Opinion in Food Science, 2017
Highlights Essential oils have great potential as natural antimicrobial agents in food packaging. Micro and nanoencapsulation techniques improve the biological activities of essential oils. Essential oils nanoparticles applied to food packaging comprise a new class of effective antimicrobial nanocomposites.