Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods (original) (raw)
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Microencapsulation - Processes, Technologies and Industrial Applications [Working Title]
The microencapsulation technology consists of a trap of a compound inside a tiny sphere known as microsphere. The microencapsulation concerns many different active materials such as bioactive compounds, drugs, vitamins, enzymes, flavors, and pesticides. This technology has gained real interest in numerous fields such as agriculture, cosmetic, pharmaceutical, textile, and food. This chapter highlights the encapsulation of essential oils into nanoemulsion-based delivery system as a model for the encapsulation of natural bioactive compounds. Moreover, an investigation of different parameters affecting the stability of produced nanoemulsion was conducted, in addition to the study of the effect of the nanoencapsulation of essential oils on their antibacterial activity. Finally, an enumeration of the advantages of encapsulating essential oils into nanoemulsion-based delivery systems in order to provide a natural food preservatives has been provided.
Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview
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The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Natural food antimicrobials and especially essential oils (EOs) possess strong antimicrobial activities that could play a remarkable role as a novel source of food preservatives. Despite the excellent efficacy of EOs, they have not been widely used in the food industry due to some major intrinsic barriers, such as low water solubility, bioavailability, volatility, and stability in food systems. Recent advances in nanotechnology have the potential to address these existing barriers in order to use EOs as preservatives in food systems at low doses. Thus, in this review, we explored the latest advances of using natural actives as antimicrobial agents and the different strategies for nanoencapsulation used for this purpose. The state of the art concerning the antibacterial properties of EOs will be summarized, and the main latest applications of nanoencapsulated antimicrobial age...
Polymers
Citrus essential oils possess many health-promoting benefits and properties of high interest in the food and agri-food sector. However, their large-scale application is limited by their sensitivity to environmental factors. Nanostructures containing citrus essential oils have been developed to overcome the high volatility and instability of essential oils with respect to temperature, pH, UV light, etc. Nanostructures could provide protection for essential oils and enhancement of their bioavailability and biocompatibility, as well as their biological properties. Nano-encapsulation is a promising method. The present review is mainly focused on methods developed so far for the nano-encapsulation of citrus essential oils, with emphasis on lipid-based (including liposomes, solid lipid nanoparticles, nanostructured lipid particles, and nano- and micro-emulsions) and polymer-based nanostructures. The physico-chemical characteristics of the obtained structures, as well as promising properti...
Essential Oil Nanoemulsions and their Antimicrobial and Food Applications
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The consumer awareness for secure insignificantly handled food has constrained the food dealers either to decrease the measure of chemically synthetic antimicrobial substances or to replace them with natural ones. Essential oils (EO) extracted from edible, therapeutic and herbal plants have been well recognized as natural antimicrobial additives. As characteristic then viable antimicrobials, EO have been progressively observed towards control of foodborne microbes and progression of nourishment wellbeing. It is ordinarily hard to achieve high antimicrobial vulnerability when mixing with EO in nourishment based items because of low dissolvability of water and interactive binding. Subsequently, the delivery system of nanoemulsion-based EO is emerging as aviable solution to control the growth of foodborne pathogens. Lipophilic compounds are distributed uniformly in the aqueous phase with the help of nanoemulsion technique. Therefore, the nanoemulsion formulation is generally comprised ...
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The demand for shelf-stable and nutritious food products is increasing day by day and consumers are ready to pay a higher price for such food products. Some artificial preservatives and antioxidant agents, such as butyrate hydroxanisole (BHA), tertiary butyl hydroquinone (TBHQ), and butyrate hydroxytoluene (BHT), have been widely used for food preservation, but these are harmful for human health and can cause DNA mutation and carcinogenesis. Now-a-days, the latest researches focus on compounds of natural origin as preservatives of novels that can help in the extension of food shelf life without harmful effects on human health. Spices and aromatic herbs with medicinal value have been traditionally applied in phytotherapy due to the presence of a variety of activities of their secondary biomolecules, particularly carminative, antiviral, antimicrobial, spasmolytic, hepatoprotective, anticarcinogenic, etc. Essential oils and extracts from these herbs have bio-preservation actions and a ...
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...
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.
Encapsulation of Essential Oils in Nanocarriers for Active Food Packaging
Foods
Active packaging improves a packaging system’s effectiveness by actively integrating additional components into the packaging material or the headspace around the packaging. Consumer demand and awareness have grown enough to replace chemical agents with natural active agents. Essential oils (EOs) are extensively distributed throughout nature but at low levels and sometimes with poor recovery yields, which poses an issue with their application in food. Due to the instability of EOs when added directly into a food product, they require encapsulation before being added to a packaging matrix such as liposomes, solid-lipid nanoparticles, nano-emulsions, cyclodextrins, and nanostructured lipid nano-carriers. This article is focused on the encapsulation of EOs in different types of nanocarriers. Nanocarriers can improve the efficiency of active substances by providing protection, stability, and controlled and targeted release. The advantages of the many types of nanocarriers that contain a...
Biotechnological Applications of Nanoencapsulated Essential Oils: A Review
Polymers
Essential oils (EOs) are complex mixtures of volatile and semi-volatile organic compounds that originate from different plant tissues, including flowers, buds, leaves and bark. According to their chemical composition, EOs have a characteristic aroma and present a wide spectrum of applications, namely in the food, agricultural, environmental, cosmetic and pharmaceutical sectors. These applications are mainly due to their biological properties. However, EOs are unstable and easily degradable if not protected from external factors such as oxidation, heat and light. Therefore, there is growing interest in the encapsulation of EOs, since polymeric nanocarriers serve as a barrier between the oil and the environment. In this context, nanoencapsulation seems to be an interesting approach as it not only prevents the exposure and degradation of EOs and their bioactive constituents by creating a physical barrier, but it also facilitates their controlled release, thus resulting in greater bioav...
Plant Essential Oils Based Nanoemulsion Formulations and Its Antibacterial Effect on Some Pathogens
International Journal of Innovative Technology and Exploring Engineering, 2019
Antibiotic resistance is the most challenging problem of concern globally and this is invigorating the need of newer antimicrobial products with potential antimicrobial properties. Plant products, especially plant essential oils produce a large array of secondary metabolites as natural antimicrobials. Use of nanotechnology can add advantages to enhance the antibacterial properties of these essential oils. Present study is focused on development of nanoemulsions from plant essential oils and to study their antibacterial activities. Tea Tree Oil, Thyme Oil, Clove leaf and Cinnamon Essential Oils nanoemulsion was formulated using Tween 20 and Tween 80 respectively using probe ultrasonicator. All the formulated Nanoemulsions were then subjected to physicochemical characterization, stability studies and tested for antibacterial activities using Agar-well diffusion method. Stable nanoemulsion formulation with maximum antibacterial activity then subjected to droplet size measurements and p...