scholarly journals Design and Characterization of Bioactive Bilayer Films: Release Kinetics of Isopropyl Palmitate

Antibiotics ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 443 ◽  
Author(s):  
Ângelo Luís ◽  
Eugenia Gallardo ◽  
Ana Ramos ◽  
Fernanda Domingues
Keyword(s):  
Essential Oil ◽  
Cross Sections ◽  
Foodborne Pathogens ◽  
High Performance ◽  
Release Kinetics ◽  
Antimicrobial Properties ◽  
Array Detector ◽  
Bilayer Films ◽  
Fatty Food ◽  
Kinetics Of

Active packaging incorporating antioxidants and antimicrobials is creating a niche in the market and becoming increasingly important. The main goal of this work was the design of bioactive bilayer films (zein/pullulan) incorporating licorice essential oil. The bilayer films were fully characterized in terms of their chemical, physical, barrier, antioxidant, and antimicrobial properties. Furthermore, the release kinetics of isopropyl palmitate, the major compound of the licorice essential oil, was evaluated by HPLC-DAD (high-performance liquid chromatography coupled to diode-array detector). Scanning Electron Microscopy (SEM) micrographs of cross-sections of the bilayer films clearly show the two layers of the films. Besides presenting the capacity to scavenge free radicals and to inhibit the lipid peroxidation, the developed bilayer films were also able to inhibit the growth of known foodborne pathogens (Enterococcus faecalis and Listeria monocytogenes). The release kinetics profile of isopropyl palmitate from bilayer films incorporating licorice essential oil demonstrated that in 50% ethanol at room temperature, the release was more effective, suggesting that the bilayer films will be more efficient if applied to package semi-fatty food.

scholarly journals Acantholippia salsoloides: Phytochemical Composition and Biological Potential of a Thujonic Population

2019 ◽  
Vol 14 (6) ◽  
pp. 1934578X1985854
Author(s):  
Liliana Celaya ◽  
Carmen Viturro ◽  
Luís R. Silva
Keyword(s):  
Essential Oil ◽  
High Performance ◽  
Micrococcus Luteus ◽  
Pharmaceutical Formulations ◽  
In Vitro Assays ◽  
Array Detector ◽  
Biological Potential ◽  
Polar Extracts ◽  
Hydroethanolic Extract

Acantholippia salsoloides (Verbenaceae) is an aromatic plant widespread in the Andean region. The infusion (leaves and flowers) is widely used as a digestive stimulant as well as for the treatment of various diseases in traditional medicine. A. salsoloides attributes its common name “rica-rica” to the fresh and sweet fragrance of the plant. In this work, 2 different polar extracts and the essential oil of a selected rica-rica population were studied. The phenolic composition was analyzed by high-performance liquid chromatography diode array detector; the essential oil profile was determined by gas-chromatography ion-trap mass spectrometry/flame ionization detection. For all extracts, the antibacterial potential was performed by in vitro assays; the antioxidant and α-glucosidase inhibition were determined in decoction and hydroethanolic extracts. The volatile profile allowed the identification of 26 volatile compounds, β-thujone (84%) being the major one in this rica-rica population. Eighteen phenolic compounds were identified; isoferulic acid (16%-18%) and cynaroside (45%-47%) were the larger ones. In a general way, the hydroethanolic extract was more active against Staphylococcus aureus and Micrococcus luteus (minimum inhibitory concentrations= 0.3- 1.3 mg/mL). Both polar extracts have strong antiradical activities although decoction extract proved to be more active against DPPH· (half-maximal inhibitory concentration [IC50] =36 µg/mL) and O2•− (IC50 =28 µg/mL) while hydroethanolic extract shows higher action over α-glucosidase (IC50 =217 µg/mL). The results suggest that A. salsoloides leaves and flowers may be an interesting source of natural antioxidants, antidiabetics, or antimicrobials, and could be used in dietary supplements, medicinal products and pharmaceutical formulations.

scholarly journals Growth Biocontrol of Foodborne Pathogens and Spoilage Microorganisms of Food by Polish Propolis Extracts

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2965 ◽  
Author(s):  
Pobiega ◽  
Kraśniewska ◽  
Przybył ◽  
Bączek ◽  
Żubernik ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
High Performance ◽  
Total Content ◽  
Array Detector ◽  
Natural Mixture ◽  
Ethanol Extracts ◽  
Agricultural Areas ◽  
Time Kill ◽  
Spoilage Microorganisms

Propolis is a natural mixture produced by bees from plant resin substances. This study focuses on the general characteristics of five samples of Polish extract propolis originating from agricultural areas. Chemical composition with high performance liquid chromatography‒diode array detector method, total content of flavonoids and polyphenols, and antioxidative activity were determined in the ethanol extracts of propolis (EEP) samples. Minimum inhibitory concentration (MIC), minimum bactericidal/fungicidal concentration (MBC/MFC) and time-kill curves were studied for foodborne pathogens and food spoilage microorganisms. In EEPs the predominant flavonoid compounds were pinocembrin, chrysin, pinobanksin, apigenin, and kaempferol and the predominant phenolic acids were p-coumaric acid, ferulic acid, and caffeic acid. A strong antioxidative action of propolis in vitro was observed (IC50 for DPPH radical was at the level of 0.9–2.1 µg/mL). EEPs had MIC values for bacteria in the range of 1–16 mg/mL, whereas MIC for fungi ranged from 2 to 32 mg/mL. Extract of propolis originating from southern Poland was distinguished by higher content of bioactive components, and stronger antioxidative and antimicrobial activity than EPPs from the remaining areas of Poland. The results indicate the possibility of applying ethanol extracts from Polish propolis to protect food against microbiological spoilage.

scholarly journals Optimisation of Sequential Microwave-Assisted Extraction of Essential Oil and Pigment from Lemon Peels Waste

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1493 ◽  
Author(s):  
Antonio Martínez-Abad ◽  
Marina Ramos ◽  
Mahmoud Hamzaoui ◽  
Stephane Kohnen ◽  
Alfonso Jiménez ◽  
...  
Keyword(s):  
Essential Oil ◽  
High Performance ◽  
Enrichment Factors ◽  
Extraction Yield ◽  
Array Detector ◽  
Microwave Assisted Extraction ◽  
Solid Ratio ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Main Components

In this work, a cascade approach to obtain different valuable fractions from lemon peels waste was optimised using microwave-assisted processes. Microwave-assisted hydrodistillation (MAHD) with a Clevenger apparatus was firstly used to obtain the lemon essential oil (LEO). The remaining residue was then submitted to microwave-assisted extraction (MAE) to extract the lemon pigment (LP). A Box–Behnken design was used to evaluate the influence of ethanol concentration, temperature and time in LP extraction in terms of extraction yield and colour intensity. Optimal extraction conditions for LP were 80% (v/v) ethanol, 80 °C and 50 min, with a liquid-to-solid ratio of 1:10. The obtained yields for LEO and LP were around 2 wt.% and 6 wt.%, respectively. The composition of LEO was analysed by gas chromatography with flame ionisation detection (GC-FID), and limonene (65.082 wt.%), β-pinene (14.517 wt.%) and γ-terpinene (9.743 wt.%) were mainly identified. LP was purified by using different Amberlite adsorption resins (XAD4, XAD7HP and XAD16N), showing XAD16N the best adsorption capacity. Enrichment factors of 4.3, 4.5 and 5.0 were found for eriocitrin, diosmin and hesperidin, respectively, which were detected as the main components in LP by ultra-high-performance liquid chromatography–diode array detector–tandem mass spectrometry (UPLC-DAD-MS) analysis, with final concentrations of 4.728 wt.%, 7.368 wt.% and 2.658 wt.%, respectively. Successful antimicrobial capacity against Escherichia coli and Staphylococcus aureus was obtained for LEO. The results from this work showed the potential of applying a cascading approach based on microwave-assisted processes to valorise lemon wastes, obtaining natural pigments and antimicrobials to be applied in food, cosmetic and polymer industries.

scholarly journals Preparation methods and release kinetics of Litsea cubeba essential oil microcapsules

RSC Advances ◽  
2018 ◽  
Vol 8 (52) ◽  
pp. 29980-29987 ◽  
Author(s):  
Yan-hong Yang ◽  
Xiang-zhou Li ◽  
Sheng Zhang
Keyword(s):  
Essential Oil ◽  
Spray Drying ◽  
Freeze Drying ◽  
Release Kinetics ◽  
Saturated Solution ◽  
Wall Material ◽  
Release Rates ◽  
Preparation Methods ◽  
Litsea Cubeba ◽  
Kinetics Of

LCEO microcapsules were prepared by various preparation methods such as grinding, saturated solution, freeze-drying, spray-drying with β-CD used as the wall material. Avrami's model was used to simulate the release rates of microcapsules.

Effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using mesquite gum – Chia mucilage mixtures

2019 ◽  
Vol 116 ◽  
pp. 1010-1019 ◽  
Author(s):  
Stefani Cortés-Camargo ◽  
Pedro Estanislao Acuña-Avila ◽  
María Eva Rodríguez-Huezo ◽  
Angélica Román-Guerrero ◽  
Victor Varela-Guerrero ◽  
...  
Keyword(s):  
Essential Oil ◽  
Release Kinetics ◽  
Chia Mucilage ◽  
Kinetics Of ◽  
Mesquite Gum

scholarly journals Phytochemical Evaluation of Tinctures and Essential Oil Obtained from Satureja montana Herb

Molecules ◽  
2020 ◽  
Vol 25 (20) ◽  
pp. 4763
Author(s):  
Nataliia Hudz ◽  
Ewa Makowicz ◽  
Mariia Shanaida ◽  
Marietta Białoń ◽  
Izabela Jasicka-Misiak ◽  
...  
Keyword(s):  
Essential Oil ◽  
High Performance ◽  
Antimicrobial Properties ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Natural Food ◽  
Volatile Components ◽  
Oil Composition ◽  
Phenolic And Flavonoid ◽  
Satureja Montana

Winter Savory (Satureja montana L.) has been used in traditional medicine and as a spice or natural food preservative in the Mediterranean region for centuries. In this paper, some technological and analytical aspects of the S. montana tinctures development and an evaluation of the essential oil composition are provided. The total phenolic and flavonoid contents and phenolic compounds profile analyzed spectrophotometrically and by high-performance thin-layer chromatography (HPTLC), respectively, were evaluated in the developed tinctures. The results showed that the tinctures prepared from the S. montana herb by maceration or remaceration are rich in polyphenols, and there is an influence of the technological factors (particle size and extraction mode) on the total phenolic and flavonoid contents. Caffeic, rosmarinic, and chlorogenic acids, (–)-catechin and rutin were identified in the tinctures using the HPTLC method. p-Thymol (81.79%) revealed by gas chromatography-mass spectrometry (GC-MS) was the predominant compound of the essential oil of this plant. Thus, the high contents of polyphenols and flavonoids in the developed tinctures and p-thymol among the volatile components of the S. montana essential oil could indicate the promising antioxidant and antimicrobial properties of these herbal preparations. The obtained results are a ground for the organization of the manufacture of the S. montana tincture and essential oil with the purpose of performing preclinical studies.

Microencapsulation of juniper berry essential oil (Juniperus communis L.) by spray drying: microcapsule characterization and release kinetics of the oil

2022 ◽  
Vol 125 ◽  
pp. 107430
Author(s):  
Jelena Bajac ◽  
Branislava Nikolovski ◽  
Ivana Lončarević ◽  
Jovana Petrović ◽  
Branimir Bajac ◽  
...  
Keyword(s):  
Essential Oil ◽  
Spray Drying ◽  
Release Kinetics ◽  
Juniperus Communis ◽  
Kinetics Of

scholarly journals In vitro antimicrobial properties of plant essential oils thymus vulgaris, cymbopogon citratus and laurus nobilis against five important foodborne pathogens

2012 ◽  
Vol 32 (1) ◽  
pp. 167-172 ◽  
Author(s):  
Alessandra Farias Millezi ◽  
Danila Soares Caixeta ◽  
Diogo Francisco Rossoni ◽  
Maria das Graças Cardoso ◽  
Roberta Hilsdorf Piccoli
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Foodborne Pathogens ◽  
Antimicrobial Properties ◽  
Major Constituent ◽  
Thymus Vulgaris ◽  
Cymbopogon Citratus ◽  
Laurus Nobilis ◽  
Plant Essential Oils

Several essential oils of condiment and medicinal plants possess proven antimicrobial activity and are of important interest for the food industry. Therefore, the Minimum Inhibitory Concentrations (MIC) of those oils should be determined for various bacteria. MIC varies according to the oil used, the major compounds, and the physiology of the bacterium under study. In the present study, the essential oils of the plants Thymus vulgaris (time), Cymbopogon citratus (lemongrass) and Laurus nobilis (bay) were chemically quantified, and the MIC was determined on the bacteria Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 19117, Salmonella enterica Enteritidis S64, and Pseudomonas aeruginosa ATCC 27853. The essential oil of C. citratus demonstrated bacterial activity at all concentrations tested and against all of the bacteria tested. The majority of essential oil compounds were geranial and neral. The major constituent of T. vulgaris was 1.8-cineol and of L. nobilis was linalool, which presented lower antibacterial activity, followed by 1.8-cineol. The Gram-negative bacteria demonstrated higher resistance to the use of the essential oils tested in this study. E. coli was the least sensitive and was inhibited only by the oils of C. citratus and L. nobilis.

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