scholarly journals Nanoencapsulation-Based Edible Coating of Essential Oils as a Novel Green Strategy Against Fungal Spoilage, Mycotoxin Contamination, and Quality Deterioration of Stored Fruits: An Overview

2021 ◽  
Vol 12 ◽  
Author(s):  
Somenath Das ◽  
Abhinanda Ghosh ◽  
Arpan Mukherjee
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Targeted Delivery ◽  
Antioxidant Properties ◽  
Edible Coating ◽  
Total Phenolic ◽  
Food Ingredients ◽  
Mycotoxin Contamination ◽  
Quality Deterioration ◽  
Industrial Sectors

Currently, applications of essential oils for protection of postharvest fruits against fungal infestation and mycotoxin contamination are of immense interest and research hot spot in view of their natural origin and possibly being an alternative to hazardous synthetic preservatives. However, the practical applications of essential oils in broad-scale industrial sectors have some limitations due to their volatility, less solubility, hydrophobic nature, and easy oxidation in environmental conditions. Implementation of nanotechnology for efficient incorporation of essential oils into polymeric matrices is an emerging and novel strategy to extend its applicability by controlled release and to overcome its major limitations. Moreover, different nano-engineered structures (nanoemulsion, suspension, colloidal dispersion, and nanoparticles) developed by applying a variety of nanoencapsulation processes improved essential oil efficacy along with targeted delivery, maintaining the characteristics of food ingredients. Nanoemulsion-based edible coating of essential oils in fruits poses an innovative green alternative against fungal infestation and mycotoxin contamination. Encapsulation-based coating of essential oils also improves antifungal, antimycotoxigenic, and antioxidant properties, a prerequisite for long-term enhancement of fruit shelf life. Furthermore, emulsion-based coating of essential oil is also efficient in the protection of physicochemical characteristics, viz., firmness, titrable acidity, pH, weight loss, respiration rate, and total phenolic contents, along with maintenance of organoleptic attributes and nutritional qualities of stored fruits. Based on this scenario, the present article deals with the advancement in nanoencapsulation-based edible coating of essential oil with efficient utilization as a novel safe green preservative and develops a green insight into sustainable protection of fruits against fungal- and mycotoxin-mediated quality deterioration.

Chemical variability and antioxidant activities of the essential oils of the aerial parts of Ammoides verticillata and the roots of Carthamus caeruleus and their synergistic effect in combination

2020 ◽  
Vol 23 ◽  
Author(s):  
Imane Rihab Mami ◽  
Noria Merad-Boussalah ◽  
Mohammed El Amine Dib ◽  
Boufeldja Tabti ◽  
Jean Costa ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Food ◽  
Chemical Compositions ◽  
Chemical Variability ◽  
Ammoides Verticillata

Aim and Objective: Oxidative stress is implicated in the development and progression of many disease. Some of appropriate actions that could be initiated to taken to resolve the problem of these diseases are search for new antioxidant substances isolated from plants. The aims of this study were to study the intraspecies variations of A. verticillata and C. caeruleus essential oils from 8 locations using statistical analysis, the in vitro antioxidant properties of collective essential oils and in combinations. Materials and Methods: The essential oils were analyzed by GC and GC-MS. The intraspecies variations of the essential oil compositions were discussed using principal component analysis (PCA) and cluster analysis (CA). The antioxidant properties were evaluated DPPH-radical scavenging activity and β-carotene bleaching test. Results: The main components of Ammoides verticillata collective essential oil (Coll EO) were thymol (30.5%), carvacrol (23.2%), p-cymene (13.1%), limonene (12.5%) and terpinene-4-ol (12.3%). While roots of Carthamus caeruleus essential oil were dominated by carline oxide (86.2%). The chemical variability allowed the discrimination of two main Groups for both Coll EOs. A direct correlation between the altitudes, climate and the chemical compositions was evidenced. Ammoides verticulata and Carthamus caeruleus Coll Eos showed good antioxidant activity. In binary mixture, the interaction both Coll Eos and between oils rich of thymol and/or carvacrol with carlina oxide produced the best synergistic effects, compared to individual essential oils and the synthetic antioxidant (BHT). Conclusion: Ammoides verticillata and Carthamus caeruleus essential oil blends can be used as a natural food preservative and alternative to chemical antioxidants.

scholarly journals Volatile Compounds and Antioxidant and Antimicrobial Activities of Selected Citrus Essential Oils Originated from Nepal

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6683
Author(s):  
Devi Prasad Bhandari ◽  
Darbin Kumar Poudel ◽  
Prabodh Satyal ◽  
Karan Khadayat ◽  
Sital Dhami ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Citrus Sinensis ◽  
Antioxidant Properties ◽  
Antimicrobial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Diffusion Method ◽  
Citrus Species ◽  
Citrus Peel ◽  
Antioxidant And Antimicrobial Activities

Citrus species of plants are among the most commercially cultivated crops, mainly for their fruit. Besides, the generally consumed flesh inside the fruit, the peel is quite important too. Essential oils extracted from the peel have a history of being used by humankind for centuries. These essential oils are rich in antioxidants and antimicrobial agents. Comparative investigation of volatile constituents, and antioxidant and antimicrobial activities were undertaken. The essential oils were evaluated through gas chromatography-mass spectrometry (GC–MS), and enantiomeric composition by chiral GC–MS. Similarly, the antioxidant properties were evaluated by 2,2-diphenyl-1-picrylhydrazyl scavenging assay, and antimicrobial activities were assayed using the disk diffusion method. The highest extraction yield of 1.83% was observed in Citrus sinensis Osbeck. GC–MS analysis showed limonene (63.76–89.15%), γ-terpinene (0.24–6.43%), β-pinene (0.15–6.09%), linalool (0.35–3.5%), sabinene (0.77–2.17%), myrcene (0.74–1.75%), α-terpineol (0.28–1.15%), and α-pinene (0.2–0.58%) as the major constituents of the essential oil of the Citrus species studied. For the first time, through our study, chiral terpenoids have been observed from Citrus grandis Osbeck essential oil. The order of antioxidant activity is as follows: Citrus grandis Osbeck red flesh > Citrus reticulata Blanco > Citrus sinensis Osbeck > Citrus grandis Osbeck white flesh. Except for Citrus grandis Osbeck white flesh (52.34 µL/mL), all samples demonstrated stronger antioxidant activities than those of the positive control, quercetin (5.60 µL/mL). Therefore, these essential oils can be used as a safe natural antioxidant to prevent product oxidation. Likewise, citrus peel essential oil showed antimicrobial activity against tested bacterial strains, albeit marginal.

scholarly journals Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Mohamed Aitboulahsen ◽  
Said Zantar ◽  
Amin Laglaoui ◽  
Hicham Chairi ◽  
Abdelhay Arakrak ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Mentha Pulegium ◽  
Bioactive Coating ◽  
Gelatin Coating

The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.

scholarly journals Ginger and Turmeric Essential Oils for Weed Control and Food Crop Protection

Plants ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 59 ◽  
Author(s):  
María Ibáñez ◽  
María Blázquez
Keyword(s):  
Seed Germination ◽  
Essential Oil ◽  
Essential Oils ◽  
Mass Spectrometry Analysis ◽  
Chemical Compositions ◽  
Food Crops ◽  
Nicotiana Glauca ◽  
Radicle Growth ◽  
Food Ingredients ◽  
Positive Effects

Ginger and turmeric are two food ingredients that are in high demand due to their flavor and positive effects on health. The biological properties of these spices are closely related to the aromatic compounds they contain. The chemical compositions of their essential oils and their in vitro phytotoxic activity against weeds (Portulaca oleracea, Lolium multiflorum, Echinochloa crus-galli, Cortaderia selloana, and Nicotiana glauca) and food crops (tomato, cucumber, and rice) were studied. Forty-one compounds, accounting for a relative peak area of 87.7% and 94.6% of turmeric and ginger essential oils, respectively, were identified by Gas Chromatography–Mass Spectrometry analysis. Ginger essential oil with α-zingiberene (24.9 ± 0.8%), β-sesquiphelladrene (11.7 ± 0.3%), ar-curcumene (10.7 ± 0.2%), and β-bisabolene (10.5 ± 0.3%) as the main compounds significantly inhibited the seed germination of P. oleracea, L. multiflorum, and C. selloana at the highest dose (1 µL/mL) assayed, as well as the hypocotyl and radicle growth of the weeds. Turmeric essential oil with ar-turmerone (38.7 ± 0.8%), β-turmerone (18.6 ± 0.6%), and α-turmerone (14.2 ± 0.9%) as principal components significantly inhibited the seed germination of C. selloana and hypocotyl and radicle growth of weeds (the latter in particular) at the highest dose, whereas it did not affect either the seed germination or seedling growth of the food crops. Turmeric essential oil can be an effective post-emergent bioherbicide against the tested weeds without phytotoxicity to crops.

scholarly journals Microwave-Assisted Techniques (MATs); a Quick Way to Extract a Fragrance: A Review

2013 ◽  
Vol 8 (10) ◽  
pp. 1934578X1300801 ◽  
Author(s):  
Antonios K. Kokolakis ◽  
Spyridon K. Golfinopoulos
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Process Design ◽  
Chromatographic Analysis ◽  
Plant Material ◽  
Antioxidant Properties ◽  
Product Yield ◽  
Heating Source ◽  
Microwave Assisted ◽  
New Process

In recent years Microwave-Assisted Techniques (MATs) have been introduced as a new process design and operation for essential oils extraction, representing a viable alternative to conventional old-type methods of distillation which are routinely used for the isolation of essential oils from herbs, flowers and spices prior to gas chromatographic analysis. The novelty of the technique lies in a microwave heating source generating a mixture of boiling solvent with the raw plant material settled above (or drenched inside). Several variations of distillation techniques are evaluated in terms of substantial energy saving, rapidity, product yield, cleanliness and product quality. Results confirm the effectiveness of MATs, which allow extraction of essential oils in shorter extraction time (up-to 9 times faster), using “greener” procedures and provide a higher quality essential oil with better sensory and antioxidant properties.

Insight into the antioxidant properties of non-phenolic terpenoids contained in essential oils extracted from the buds of Cleistocalyx operculatus: a DFT study

RSC Advances ◽  
2016 ◽  
Vol 6 (37) ◽  
pp. 30824-30834 ◽  
Author(s):  
Thi Chinh Ngo ◽  
Duy Quang Dao ◽  
Nguyen Minh Thong ◽  
Pham Cam Nam
Keyword(s):  
Density Functional Theory ◽  
Essential Oil ◽  
Essential Oils ◽  
Computational Methods ◽  
Density Functional ◽  
Antioxidant Properties ◽  
Dft Study ◽  
Functional Theory ◽  
Cleistocalyx Operculatus ◽  
Insight Into

The antioxidant properties of 21 non-phenolic terpenoids contained in essential oil extracted from the buds of Cleistocalyx operculatus have been investigated using density functional theory (DFT)-based computational methods.

scholarly journals Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia Fishball

2017 ◽  
Vol 20 (2) ◽  
pp. 380
Author(s):  
Fajar Bayu Senoaji ◽  
Tri Winarni Agustini ◽  
Lukita Purnamayati
Keyword(s):  
Essential Oil ◽  
Moisture Content ◽  
Essential Oils ◽  
Shelf Life ◽  
Cold Storage ◽  
Food Product ◽  
Gel Strength ◽  
Edible Coating ◽  
Control Treatment ◽  
Parametric Data

Fish ball is a perishable food product. One of an alternative method which could be applied to delay the deterioration process was using carrageenan edible coating with the addition of galangal rhizome’s essential oil as an antibacterial agent. The aim of this study was to find out whether the addition of carrageenan edible coating with galangal rhizome’s essential oil could increase the shelf life of the tilapia fish ball during cold storage or not. This study was used experimental laboratories with the completely randomized design used factorial (2x6) two factors include essential oils concentrations (0%, dan 1%) and storage time (0, 3, 6, 9, 12, 15) with three repetitions. The shelf life of the fish ball observed by sensory, TPC, TVBN, pH, Aw, moisture content, and gel strength test. The parametric data were analyzed by the ANOVA, while the non-parametric was using the Kruskal Wallis test. As the result, the fish ball with the 1% treatment was still acceptable until 15 days of storage compared with the control which only lasts for 9 days. The other results were the sensory test was 6.63≤π≤6.95, TPC value was 1.07x105 cfu/g, TVBN value was 30.33±1.68 mgN%, the moisture content was 61.38%±0.47, the Aw was 0.89±0.006, the pH was 6.24±0.0, and the gel strength was 721.19±1.61 g.cm. The treatment of 1% essential oil addition to carrageenan edible coating was significantly different (p&lt;0.05) compared to the control treatment during cold storage to the characteristic of tilapia fish ball. <br /><br />

scholarly journals Chemical Composition, Total Phenolic Content, and Antioxidant Activities of the Essential Oils of the Leaves and Fruit Pulp of Annona muricata L. (Soursop) from Ghana

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Joseph Nana Gyesi ◽  
Rita Opoku ◽  
Lawrence Sheringham Borquaye
Keyword(s):  
Hydrogen Peroxide ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Moderate Activity ◽  
Annona Muricata ◽  
Fruit Pulp ◽  
Leaf Essential Oil

Annona muricata, also called soursop, is widespread in many tropical countries, and various parts of the plant have been shown to possess very good pharmacological properties. This work evaluated the chemical composition and antioxidant activities of essential oils obtained from the fruit pulp and leaves of soursop. Essential oils were obtained via hydrodistillation and characterized by gas chromatography-mass spectrometry. Antioxidant potential was evaluated via the phosphomolybdenum, hydrogen peroxide scavenging, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assays. In the leaf essential oil, a total of 31 compounds were identified with δ-cadinene (22.58%) and α-muurolene (10.64%) being the most abundant. Thirty-two compounds were identified in the fruit pulp essential oil with Ç-sitosterol (19.82%) and 2-hydroxy-1-(hydroxymethyl) ethyl ester (13.48%) being present in high amounts. Both essential oils showed very good total antioxidant capacities (49.03 gAAE/100 g and 50.88 gAAE/100 g for fruit pulp and leaf essential oils, respectively). The IC50 values from the DPPH assay were 244.8 ± 3.2 μg/mL for leaf essential oil and 512 ± 5.1 μg/mL for the fruit pulp essential oil. At 1 mg/mL, hydrogen peroxide scavenged was below 50% for both leaf and fruit pulp essential oils, indicating moderate activity. These results suggest possible application of the essential oils of Annona muricata in food preservation and processing.

scholarly journals Chemical composition and antioxidant activity of essential oil of Cymbopogon flexuosus

2020 ◽  
Vol 12 (1) ◽  
pp. 25-29
Author(s):  
Anju Bhatnagar
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Racemic Mixture ◽  
Oil Composition ◽  
Cymbopogon Flexuosus ◽  
Ic50 Value

Cymbopogon species from the Poaceae family are widely distributed in the Himalayan region of India and commonly used as flavors, fragrances, cosmetics, and pharmaceuticals. It is known to contain compound citral, which give the lemon scent to many of the plants of the cymbopogon genera. The essential oil of  Cymbopogon flexuosus has high polyphenolic content which is responsible for antioxidant properties.  Beside citral is also used for the synthesis of vitamin B and Ionones. The bioactive potential of Lemongrass and constituent are rapidly increasing which is reflected from growing number of reports being published.  The present study was to know the chemical composition and in vitro antioxidant activity of essential oil of C. flexuosus from Uttarakhand. The essential oils of Cymbopogon collected in the region of Uttarakhand were obtained by hydrodistillation of the leaves and analyzed for chemical composition by GC/MS. The antioxidant activity of essential oils at different concentrations was determined against DPPH radical activity and vitamin C as the standard antioxidant compound.  The IC50    value and percentage of DPPH inhibition were recorded.  Twenty-five compounds were identified in essential oil extracted from leaves representing 93.15% of the oil composition. The yield of essential oil of Cymbopogon was 0.6 + 0.1 %and the major compound in the essential oil was citral (a racemic mixture of two isoforms geranial and nearl) followed by heptenone(1.98%) , linalool(1.65%), geraniol (1.47%), ?-caryophyllene (1.14% ) , limonene (0.92%),  nearl acetate (0.82%), citronellal(0.44 %) and citronellol (0.22%). Radical scavenging capacity (Inhibition, %) of the C. flexuosus essential oil was high (78.19+1.11) at the concentration level of 150 ?g/ml and  IC50 value of the essential oil was 43.67?g/ml.  The data of this study encourages to consider the essential oil of C. flexuosus  as a source of bioactive compounds which may add great industrial value to this crop.

scholarly journals Development of HPTLC method for determination of α-terpinyl acetate, and evaluation of antioxidant properties of essential oils in Elettaria cardamomum

2021 ◽  
Vol 18 (10) ◽  
pp. 2139-2145
Author(s):  
Aftab Alam ◽  
Rita Singh Majumdar ◽  
Pravej Alam
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
High Performance ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Antioxidant Property ◽  
Good Resolution ◽  
Elettaria Cardamomum ◽  
Hptlc Method

Purpose: To develop a simple and reliable protocol for high performance thin layer chromatography (HPTLC) quantification of α-terpinyl acetate in oils extracted from Elettaria cardamomum, and to study relative antioxidant potential of oils obtained from three varieties of fruits of E. cardamomum. Methods: Essential oil was extracted separately from the fruits of three varieties of E. cardamomum, viz, Valley-green, Palakuzhi, and ICRI-2, using hydro-distillation method. In the development of an HPTLC method, standard α-terpinyl acetate was subjected to chromatography on aluminium-backed silica gel 60 F254 plates using a mobile phase of n-hexane: ethyl acetate (8:2, v/v), and quantified at 665 nm through densitometric analysis. The antioxidant property of essential oil of each cultivar was determined with respect to 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3- ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging assays, as well as ferric reducing assay. Results: The developed HPTLC method showed a good resolution for α-terpinyl acetate, with Rf of 0.64 ± 0.01, and also showed good linearity of the calibration plots (r2 = 0.9982). The HPTLC method was validated as per ICH guidelines, and used for the determination of α-terpinyl acetate in the essential oils. The valley green variety of E. cardamomum had the highest content of α-terpinyl acetate (55.36 ± 1.33 %w/w). The inhibitory capacity (IC50 value) for the oil of valley green variety as determined using DPPH and ABTS methods was 378.2 and 19.87 μg/mL, respectively. Conclusion: The proposed HPTLC method is suitable for routine analysis of α-terpinyl acetate in medicinal herbs, and it reveals the role of α-terpinyl acetate in the antioxidant efficacy of cardamom oil.

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