Essential-oil capsule preparation and its application in food preservation: A review

2022 ◽  
pp. 1-35
Author(s):  
Tian Yang ◽  
Wen Qin ◽  
Qing Zhang ◽  
Junyun Luo ◽  
Derong Lin ◽  
...  
Keyword(s):  
Essential Oil ◽  
Food Preservation

Application of the polycaprolactone polymer for the encapsulation of geraniol: evaluation of the efficiency and stability

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Thaís Karoline Carniel ◽  
Pâmela Fagundes ◽  
Ana Carolina Vivan ◽  
Luciano Luiz Silva ◽  
Micheli Zanetti ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Transmission Electron Microscopy ◽  
Essential Oil ◽  
Natural Compound ◽  
Thermal Protection ◽  
Miniemulsion Polymerization ◽  
Food Preservation ◽  
Transmission Electron ◽  
Mean Size ◽  
Antibacterial And Antifungal

Abstract Geraniol has been an attractive compound for food preservation due to its antibacterial and antifungal actions. The main objective of this study was to produce and characterize polycaprolactone (PCL) capsules for the protection of the encapsulated geraniol essential oil. The encapsulation was carried out using a miniemulsion polymerization technique with an efficiency of (95.44 ± 0.60%). The capsules were obtained with a mean size of 148 nm and with a polydispersity index of 0.12. Transmission electron microscopy results confirmed the formation of spherical capsules of PCL coating the geraniol. From the analysis of thermogravimetry, it was possible to prove the thermal protection of geraniol by PCL coating since the release of the encapsulated geraniol occurred with temperatures 100 °C higher than the volatilization temperature of the natural compound. An important observation was that the microcapsules of PCL-geraniol immersed in aqueous suspensions at 4 °C showed good stability over 60 days.

The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation

2011 ◽  
Vol 12 (3) ◽  
pp. 320-329 ◽  
Author(s):  
Abdenour Ait-Ouazzou ◽  
Lamia Cherrat ◽  
Laura Espina ◽  
Susana Lorán ◽  
Carmen Rota ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Food Preservation ◽  
Combined Processes

scholarly journals Effect of Origanum heracleoticum L. essential oil on food-borne Penicillium aurantiogriseum and Penicilium chrysogenum isolates

2011 ◽  
pp. 83-93 ◽  
Author(s):  
Ivana Cabarkapa ◽  
Marija Skrinjar ◽  
Nevena Nemet ◽  
Ivan Milovanovic
Keyword(s):  
Essential Oil ◽  
Penicillium Chrysogenum ◽  
Antimicrobial Agents ◽  
Morphological Changes ◽  
Food Additives ◽  
Food Preservation ◽  
Antimicrobial Compounds ◽  
Food Borne ◽  
Penicillium Aurantiogriseum ◽  
Mic Value

Molds are ubiquitously distributed in nature and their spores can be found in the atmosphere even at high altitudes. The difficulty of controlling these undesirable molds, as well as the growing interest of the consumers in natural products, have been forcing the industry to find new alternatives for food preservation. The modern trends in nutrition suggest the limitation of synthetic food additives or substitution with natural ones. Aromatic herbs are probably the most important source of natural antimicrobial agents. Origanum heracleoticum L. essential oil has been known as an interesting source of antimicrobial compounds to be applied in food preservation. In the this work, we have investigated the effect of essential oil obtained from O. heracleoticum on growth of six isolates of Penicillium aurantiogriseum and four isolates of Penicillium chrysogenum isolated from meat plant for traditional Petrovacka sausage (Petrovsk? klob?sa) production. The findings reveal that the essential oil of O. heracleoticum provides inhibition of all of fungal isolates tested. O. heracleoticum L. essential oil exhibited higher antifungal activity against the isolates of P. chrysogenum than the isolates of P. aurantiogriseum. O. heracleoticum essential oil showed a MIC value ranging from 25 to 100 ?L/mL. The fungi cultivated in the medium with higher concentration of essential oil showed certain morphological changes. The alterations included lack of sporulation and loss of pigmentation.

Emerging chitosan-essential oil films and coatings for food preservation- A review of advances and applications

2021 ◽  
pp. 118616
Author(s):  
Xinhui Zhang ◽  
Balarabe B. Ismail ◽  
Huan Cheng ◽  
Tony Z. Jin ◽  
Mengyan Qian ◽  
...  
Keyword(s):  
Essential Oil ◽  
Food Preservation ◽  
Oil Films

scholarly journals Antimicrobial activity of some Iranian medicinal plants

2010 ◽  
Vol 62 (3) ◽  
pp. 633-641 ◽  
Author(s):  
Pirbalouti Ghasemi ◽  
Parvin Jahanbazi ◽  
Shekoofeh Enteshari ◽  
Fatemeh Malekpoor ◽  
Behzad Hamedi
Keyword(s):  
Antimicrobial Activity ◽  
Medicinal Plants ◽  
Essential Oil ◽  
Antimicrobial Agents ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Arnebia Euchroma ◽  
Agar Disc ◽  
Satureja Bachtiarica ◽  
Bacteria And Fungi

The major aim of this study was to determine the antimicrobial activity of the extracts of eight plant species which are endemic in Iran. The antimicrobial activities of the extracts of eight Iranian traditional plants, including Hypericum scabrum, Myrtus communis, Pistachia atlantica, Arnebia euchroma, Salvia hydrangea, Satureja bachtiarica, Thymus daenensis and Kelussia odoratissima, were investigated against Escherichia coli O157:H7, Bacillus cereus, Listeria monocytogenes and Candida albicans by agar disc diffusion and serial dilution assays. Most of the extracts showed a relatively high antimicrobial activity against all the tested bacteria and fungi. Of the plants studied, the most active extracts were those obtained from the essential oils of M. communis and T. daenensis. The MIC values for active extract and essential oil ranged between 0.039 and 10 mg/ml. It can be said that the extract and essential oil of some medicinal plants could be used as natural antimicrobial agents in food preservation. .

scholarly journals Antibacterial Activity and Interaction Effects of Litsea Cubeba Fruit Essential Oil and Chitosan Against Food-Borne Bacteria  

2021 ◽  
Vol 31 (3) ◽  
pp. 1-6
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Inhibitory Concentration ◽  
Synergistic Effects ◽  
Inhibition Zone ◽  
Food Preservation ◽  
Individual Treatment ◽  
Fractional Inhibitory Concentration ◽  
Litsea Cubeba ◽  
Food Borne

The aims of this study were to investigate the antibacterial activity and interaction effect of Litsea cubeba fruit essential oil (EO) and chitosan (CTS) against food-borne bacteria. The inhibition zone of EO, CTS and EO-CTS mixture against Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 14028, Staphylococcus aureus ATCC 25923 and Bacillus cereus ATCC 13061 ranged from 39.0 - 57.3 mm; 11.7 - 15.5 mm and 29.7 - 39.3 mm, respectively. The minimum inhibitory concentration (MIC) of EO and CTS were 5.53 mg/mL and from 0.60 - 0.80 mg/mL, respectively. The synergistic effects were found when EO and CTS were used in combination with fractional inhibitory concentration values ranging from 0.62 - 0.67. The MIC of the EO and CTS combination was decreased from 6 to 8-fold and 2-fold compared to individual treatment by EO and CTS, respectively. The obtained results demonstrated the potential application of EO-CTS mixture in food preservation.

scholarly journals Antibacterial and Antioxidant activities of Indonesian ginger (jahe emprit) essential oil extracted by hydrodistillation

2019 ◽  
Vol 20 (2) ◽  
pp. 90-96
Author(s):  
Nurul Azizah ◽  
Euis Filaila ◽  
Salahuddin Salahuddin ◽  
Egi Agustian ◽  
Anny Sulaswatty ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Zingiber Officinale ◽  
Food Preservation ◽  
Diffusion Method ◽  
Plant Essential Oils ◽  
Antibacterial Assay ◽  
Free Radical Scavenging Assay

The rhizome of ginger is commonly used as a spice, food, beverage as well as medicine. Plant essential oils including from ginger have been widely used for food preservation, pharmaceutical and alternative medicines.  Currently there are growing interest of consumer for natural sources such as essential oils for natural antibacterial and antioxidant.  Jahe emprit (Zingiber officinale var. Amarum) is one of Indonesian ginger variety used to obtain ginger essential oil. The objective of current study was to investigate the effect of solvent to feed (SF) ratio in hydrodistillation process on yield, chemicals content, antibacterial and antioxidant activities of ginger essential oils from jahe emprit.  SF ratio used in this study is 0.7: 1, 1.7: 1, 2.7: 1.  Chemicals content was conducted using GCMS analysis.  Antibacterial assay was conducted using disc diffusion method against Escherichia coli and Staphylococcus aureus.  Antioxidant assay was conducted using DPPH free radical scavenging assay.  The results show that the highest essential oil yield was obtained from SF ratio 1.7:1 which gave yield of 3.7%.  GCMS analysis shows that camphene was always the major compound present in those 3 SF ratio, although the amount present was differed.  Besides, 4 other major compounds present were varied.  Antibacterial assay using 1% concentration showed ginger oil obtained from SF 0.7:1 and 2.7:1 have the same activities for S. aureus, whereas SF ratio 1.7:1 has the lowest activities.  However for E. coli, all SF ratio gave same results.  For antioxidant activities at 1000 ppm concentration, the highest activity was obtained from SF ratio 2.7:1

Carboxymethyl cellulose-coated polypropylene films containing essential oil for food preservation

2021 ◽  
pp. 133-147
Author(s):  
Luiza Helena da Silva Martins ◽  
João Moreira Neto ◽  
Jhonatas Rodrigues Barbosa ◽  
Gilson Celso Albuquerque Chagas Junior ◽  
Johnatt Allan Rocha de Oliveira ◽  
...  
Keyword(s):  
Essential Oil ◽  
Carboxymethyl Cellulose ◽  
Food Preservation ◽  
Polypropylene Films

scholarly journals Bergamot essential oil nanoemulsions: antimicrobial and cytotoxic activity

2020 ◽  
Vol 75 (7-8) ◽  
pp. 279-290
Author(s):  
Enrico Marchese ◽  
Nunzia D’onofrio ◽  
Maria Luisa Balestrieri ◽  
Domenico Castaldo ◽  
Giovanna Ferrari ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Cytotoxic Activity ◽  
Water Solubility ◽  
Physical Stability ◽  
Food Preservation ◽  
Lactobacillus Delbrueckii ◽  
Hydrodynamic Diameter ◽  
Anticancer Efficacy ◽  
Micro Organisms

AbstractBergamot essential oil (BEO) is well-known for its food preservation activity, as well as anticancer efficacy. However, the poor BEO water solubility and deriving low bioaccessibility have limited its wider applications. The incorporation in nanoemulsions of BEO and its refined fractions was investigated to enhance its dispersibility in water to promote its antimicrobial activity, tested against Escherichia coli, Lactobacillus delbrueckii, and Saccharomyces cerevisiae, and its cytotoxicity already at low concentrations. Different nanoemulsion formulations were tested based on food-grade ingredients, which were characterized in terms of hydrodynamic diameter and polydispersity index, and physical stability. The antimicrobial activity against all the tested micro-organisms was observed to be higher for BEO in its initial composition, than the light fraction, richer in d-limonene, ß-pinene, and γ-terpinene, or the heavy fraction, richer in linalyl acetate and linalool. Remarkably, the use of BEO nanoemulsions notably enhanced the antimicrobial activity for all the tested oils. BEO exhibited also a measurable cytotoxic activity against Caco-2 cells, which was also enhanced by the use of the different nanoemulsions tested, in comparison with free oil, which discourages the direct use of BEO nanoemulsions as a food preservative. Conversely, BEO nanoemulsions might find use in therapeutic applications as anticarcinogenic agents.

Chemical composition and biological activity of the essential oil from Thymus lanceolatus

2016 ◽  
Vol 71 (5-6) ◽  
pp. 155-163 ◽  
Author(s):  
Abdelmounaim Khadir ◽  
Mansour Sobeh ◽  
Haidy A. Gad ◽  
Fethi Benbelaid ◽  
Mourad Bendahou ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
In Vitro Cytotoxicity ◽  
Food Preservation ◽  
Diffusion Method ◽  
Gram Positive Bacteria ◽  
Major Class ◽  
Prevention Methods ◽  
Mic Value

Abstract Thymus lanceolatus is a rare species, which grows wild in Algeria and Tunis. It is used traditionally as a drink and to flavor and preserve meat and poultry. The composition of the essential oil was determined by GLC/FID and GLC/MS. Forty-nine components were identified and quantified, accounting for 96.75% of the total detected components in the oil. The oxygenated monoterpenes (74.85%) constitute the major class of volatile secondary metabolites in the oil. Thymol was the most abundant constituent (69.61%) followed by γ-terpinene (8.38%). The antioxidant activity was evaluated using both diphenylpicrylhydrazyl (DPPH˙) reduction and 2-deoxyribose (2-DR) degradation prevention methods. The oil showed a very potent antioxidant activity with IC50 values of 0.20 ± 0.07 and 4.96 ± 0.39 μg/mL for the DPPH˙ and 2-DR methods, respectively. The antimicrobial activity of the oil was assessed using the agar diffusion method, and the in vitro cytotoxicity on five different cancer cells was examined using the MTT assay. The oil revealed promising inhibitory activity against Gram positive bacteria, especially Bacillus subtilis and Streptococcus pyogenes with an MIC value of 62.5 μg/mL. Additionally, the highest cytotoxic activity was observed against the HL-60 cells with an IC50 of 113.5 μg/mL. These results validate some of their traditional uses in food preservation.

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