Exploring the effect of cinnamon essential oil to enhance the stability and safety of fresh apples

2020 ◽  
Vol 44 (12) ◽  
Author(s):  
Zonia Rashid ◽  
Moazam Rafiq Khan ◽  
Rafia Mubeen ◽  
Ali Hassan ◽  
Farhan Saeed ◽  
...  
Keyword(s):  
Essential Oil ◽  
Cinnamon Essential Oil ◽  
The Stability

scholarly journals Bioactive textiles obtained by applying cinnamon essential oil-based emulsions

2020 ◽  
Author(s):  
Laura Chirila ◽  
Alina Popescu ◽  
Sabina Olaru ◽  
Angela Danila ◽  
Rodica Roxana Constantinescu ◽  
...  
Keyword(s):  
Essential Oil ◽  
Ostwald Ripening ◽  
Volume Fraction ◽  
Stability Index ◽  
Point Of View ◽  
Textile Materials ◽  
Stability Point ◽  
Experimental Variant ◽  
Cinnamon Essential Oil ◽  
The Stability

In order to obtain biomaterials with potential use in the treatment of inflammatory skin conditions, this experimental study approached the immobilization on knitted fabric, made of 100% organic cotton, of oil-in-water emulsions type, based on xanthan-propolis-cinnamon essential oil, in certain formulations. For this purpose, seven experimental variants of emulsions were prepared and characterized, by specific methods, from physical-chemical and stability point of view. The functionalized textile materials were also characterized from morphological and antibacterial activity view point. The stability index, determined after 10 days, indicated that the emulsions are stable, without showing the presence of one of the flocculation, creaming / sedimentation, coalescence or Ostwald ripening phenomena. The lowest value of the turbidity was obtained for the experimental variant containing the lowest amount of essential oil and propolis. For the same variant, the highest value of viscosity was obtained, in which 0,363 mL water /mL emulsion and 0,5 mL xanthan/mL emulsion volume fraction was used. The textile materials treated with the synthesized emulsions based on xanthan-propolis-cinnamon essential oil shows antibacterial effect against S. aureus and E. coli test strains

scholarly journals Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1637
Author(s):  
Yunjiao Zhao ◽  
Rui Liu ◽  
Cuiping Qi ◽  
Wen Li ◽  
Mohamed Rifky ◽  
...  
Keyword(s):  
Essential Oil ◽  
Vegetable Oils ◽  
Encapsulation Efficiency ◽  
Ostwald Ripening ◽  
Corn Oil ◽  
Whey Protein Concentrate ◽  
Diallyl Disulfide ◽  
Active Components ◽  
The Stability ◽  
Garlic Essential Oil

The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus. Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening.

scholarly journals Antibacterial and antibiofilm activities of cinnamon essential oil nanoemulsion against multi-species oral biofilms

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Yeo-Jin Jeong ◽  
Hee-Eun Kim ◽  
Su-Jin Han ◽  
Jun-Seon Choi
Keyword(s):  
Essential Oil ◽  
Repeated Measures ◽  
Antibacterial Properties ◽  
Three Solutions ◽  
Bacterial Colony ◽  
Biofilm Model ◽  
Oral Biofilms ◽  
Cinnamon Essential Oil ◽  
Cocamidopropyl Betaine ◽  
Bovine Enamel

AbstractCinnamon essential oil (CEO) has antibacterial properties, but its ability to suppress the formation of multi-species oral biofilms has not been fully elucidated. This study evaluated the antibacterial and antibiofilm activities of cinnamon essential oil nanoemulsion (CEON) against oral biofilms formed using a microcosm biofilm model. The biofilms were formed on bovine enamel specimens over a 7-day period, during which all specimens were treated with one of three solutions: 5% CEON (n = 35), 0.5% cocamidopropyl betaine (n = 35), or 0.12% chlorhexidine gluconate (CHX; n = 35). Antibacterial and antibiofilm activities were determined by the red/green ratios (R/G values) of 7-day-old mature biofilms photographed with quantitative light-induced fluorescence-digital, the number of aciduric bacterial colony-forming units (CFUs) within each biofilm, and the absorbance of bacterial suspensions. One-way and repeated-measures analysis of variance were performed to compare differences among the three solutions. R/G values were lowest in the 0.12% CHX group, but not significantly differ from the 5% CEON group. The number of CFUs and absorbance were lowest in the 5% CEON group. This study showed that nanoemulsified CEO inhibited the maturation of multi-species oral biofilms and the growth of oral microorganisms in biofilms, including aciduric bacteria that cause dental caries.

scholarly journals Assessment of Fennel Oil Microfluidized Nanoemulsions Stabilization by Advanced Performance Xanthan Gum

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 693
Author(s):  
Rubén Llinares ◽  
Pablo Ramírez ◽  
José Antonio Carmona ◽  
Luis Alfonso Trujillo-Cayado ◽  
José Muñoz
Keyword(s):  
Essential Oil ◽  
Rheological Properties ◽  
Xanthan Gum ◽  
Mechanical Energy ◽  
Physical Stability ◽  
Processing Condition ◽  
Oil In Water ◽  
Mechanical Spectra ◽  
The Stability ◽  
Fennel Oil

In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel essential oil using the microchannel homogenization technique. Results showed that it was possible to obtain nanoemulsions with very narrow monomodal distributions that were homogeneous over the whole observation period (three months) when the appropriate mechanical energy was supplied by microfluidization at 14 MPa and 12 passes. Once the optimal processing condition was established, nanoemulsions were formulated with advanced performance xanthan gum, which was used as both viscosity modifier and emulsion stabilizer. As a result, more desirable results with enhanced physical stability and rheological properties were obtained. From the study of mechanical spectra as a function of aging time, the stability of the nanoemulsions weak gels was confirmed. The mechanical spectra as a function of hydrocolloid concentration revealed that the rheological properties are marked by the biopolymer network and could be modulated depending on the amount of added gum. Therefore, this research supports the role of advanced performance xanthan gum as a stabilizer of microfluidized fennel oil-in-water nanoemulsions. In addition, the results of this research could be useful to design and formulate functional oil-in-water nanoemulsions with potential application in the food industry for the delivery of nutraceuticals and antimicrobials.

Formulation, Physical and Chemical Stability of Ocimum gratissimum L. Leaf Oil Nanoemulsion

2021 ◽  
Vol 901 ◽  
pp. 117-122
Author(s):  
Netnapa Ontao ◽  
Sirivan Athikomkulchai ◽  
Sarin Tadtong ◽  
Phuriwat Leesawat ◽  
Chuda Chittasupho
Keyword(s):  
Essential Oil ◽  
Zeta Potential ◽  
Chemical Stability ◽  
Polydispersity Index ◽  
Hydrodynamic Diameter ◽  
Potential Value ◽  
Yellow Color ◽  
Leaf Oil ◽  
The Stability ◽  
Physical And Chemical

Ocimum gratissimum L. leaf oil exhibited many pharmacological properties. This study aimed to formulate and evaluate the physical and chemical stability of O.gratissimum leaf oil nanoemulsion. O.gratissimum leaf oil was extracted by hydrodistillation. The major component of the essential oil eugenol, was analyzed by UV-Vis spectrophotometry. Nanoemulsions of O.gratissimum leaf oil were formulated using polysorbate 80, hyaluronic acid, poloxamer 188, and deionized water by phase inversion composition method. The hydrodynamic diameter, polydispersity index, and zeta potential value of O.gratissimum leaf oil nanoemulsion was evaluated by a dynamic light scattering technique. The %remaining of eugenol in the nanoemulsion was analyzed by UV-Vis spectrophotometry. The essential oil extracted from of O. gratissimum leaf oil was a clear, pale yellow color. The %yield of the essential oil was 0.15 ± 0.03% v/w. The size of the nanoemulsion was less than 106 nm. The polydispersity index of the nanoemulsion was ranging from 0.303 - 0.586 and the zeta potential value of the nanoemulsion was closely to zero, depending on the formulation component. O. gratissimum leaf oil at concentrations ranging from 0.002 - 0.012% v/v contained 35 - 41% of eugenol. The size of nanoemulsion was significantly decreased after storage at 4 °C, while significantly increased upon storage at 45 °C. The size of nanoemulsion stored at 30 °C did not significantly change. The %remaining of eugenol in the nanoemulsion was more than 90% after storage at 4 °C and 30 °C for 28 days. The percentage of eugenol remaining in the nanoemulsion stored at 45 °C was more than 85 - 90%, suggesting that the temperature affected the stability of eugenol in the nanoemulsion.

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