Study of the Encapsulations of the Eugenol in β-Cyclodextrin in Low Concentrations Conditions

2017 ◽  
Vol 899 ◽  
pp. 54-59 ◽  
Author(s):  
Raquel Piletti ◽  
A.M. Bugiereck ◽  
A. Pereira ◽  
J.M.M. Mello ◽  
F. Dalcanton ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Controlled Release ◽  
Environmental Factors ◽  
Essential Oils ◽  
Oxidative Stability ◽  
Thermal Processing ◽  
Food Industry ◽  
Antimicrobial Properties ◽  
Thermal And Oxidative Stability ◽  
Low Concentrations

Essential oils, their antimicrobial properties due to arouse interest in the food industry for use as antimicrobial additives. However, due to their low thermal and oxidative stability its application is limited. Among the essential oils, eugenol is a compound already used studied due to their numerous properties. To minimize the degradative effects resulting from environmental factors or thermal processing, one possibility is the formation of inclusion complexes with β-CD in order to increase their thermal stability and provide controlled release. The objective of this study was to obtain and characterize β-CD-eugenol microcapsules obtained in solutions containing low concentrations of Eugenol compound. The result showed the formation of the microcapsules but with low antibacterial actions due the low concentration of Eugenol in the complexes. The encapsulations constant (Kc) determined is 27.62 M-1 and the FTIR spectra indicated the microencapsulation.

The effect of polyethylene crystallinity and polarity on thermal stability and controlled release of essential oils in antimicrobial films

2014 ◽  
Vol 131 (11) ◽  
pp. n/a-n/a ◽  
Author(s):  
Roni Efrati ◽  
Michal Natan ◽  
Avishay Pelah ◽  
Anina Haberer ◽  
Ehud Banin ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Controlled Release ◽  
Essential Oils ◽  
Antimicrobial Films

scholarly journals Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

2020 ◽  
Vol 7 ◽  
Author(s):  
Mojtaba Yousefi ◽  
Nasim Khorshidian ◽  
Hedayat Hosseini
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Food Industry ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Cell Permeability ◽  
Bioactive Components ◽  
Plant Essential Oils ◽  
Poultry Products ◽  
Safe Food

One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.

scholarly journals Essential Oils and Their Application on Active Packaging Systems: A Review

Resources ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 7
Author(s):  
Maria Carpena ◽  
Bernabe Nuñez-Estevez ◽  
Anton Soria-Lopez ◽  
Paula Garcia-Oliveira ◽  
Miguel A. Prieto
Keyword(s):  
Essential Oils ◽  
Food Industry ◽  
Current Trend ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Active Packaging ◽  
Sustainable Food ◽  
Lipophilic Compounds ◽  
Packaging Industry ◽  
By Products

The food industry is continuously evolving through the application of innovative tools and ingredients towards more effective, safe, natural and ecofriendly solutions to satisfy the demands of the costumers. In this context, natural sources (i.e., leaves, seeds, peels or unused pulp) can entail a valuable source of compounds, such as essential oils (EOs), with recognized antioxidant and antimicrobial properties that can be used as natural additives in packaging applications. The current trend is the incorporation of EOs into diverse kinds of biodegradable materials, such as edible films, thus developing active packaging systems with improved preservation properties that can offer benefits to both the food and packaging industry by reducing food waste and improving the management of packaging waste. EOs may be added into the packaging material as free or encapsulated molecules, where, especially this last option, has been revealed as very promising. The addition of these lipophilic compounds provides to the end-product various bioactivities of interest, which can eventually extend the shelf-life of the product by preventing food spoilage. Pairing biodegradable packaging with EOs extracted from natural agro-industrial by-products can lead to a more sustainable food industry. Recent knowledge and advances on this issue will be reviewed in the present work.

scholarly journals Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.)

2020 ◽  
Vol 8 (1) ◽  
pp. 84-90 ◽  
Author(s):  
Vladislav Oleynikov
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Induction Period ◽  
Food Industry ◽  
Food Additives ◽  
Control Sample ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Sodium Ascorbate ◽  
Rosemary Extract

Introduction. Some ingredients of plant origin possess both antioxidant and bacteriostatic properties. If used in the food industry, they can inhibit microbiological and oxidative damage, thus increasing the shelf life of meat products. Oregano extract is one of such substances, which means that it can be used as an antioxidant and preservative. Therefore, the study of this plant has a significant theoretical and practical potential for the food industry. Study objects and methods. The present research featured ground trimmed beef. The samples with 20% of fat tissue were used to determine the microbiological parameters, while the samples with 30% of fat were used to obtain data on oxidative stability. The control sample contained no additional ingredients. The sample with food additives was pre-treated with acidity regulators and antioxidants, namely sodium acetate E262, ascorbic acid E300, sodium ascorbate E301, sodium citrate E331, and rosemary extract E392. The sample with oregano extract was pre-treated with oregano extract (Origani vulgaris herba L.) in the ratio of 5 g of extract per 1 kg of meat. The extract had been dissolved in 100 g of water. The samples were stored at 4 ± 2°C for 12 days. A CM5 spectrophotometer (Konica Minolta, Japan) was used to determine the color characteristics. The induction period of oxidative stability was determined using an Oxitest oxidative stability analyzer (Velp Scientifica, Italy). The studies were conducted in Austria, Linz. Results and discussion. Oregano extract stabilized the redness rating. For the sample with oregano extract, the induction period of oxidative stability was twice as long as for the control sample and the sample with antioxidants. In addition, oregano inhibited the growth of aerobic and anaerobic microorganisms. Conclusion. The antioxidant and antimicrobial properties of oregano extract prolong the shelf life of ground beef, which makes it possible to reduce the amount of food additives.

The combined effect of additives and processing on the thermal stability and controlled release of essential oils in antimicrobial films

2014 ◽  
Vol 131 (15) ◽  
pp. n/a-n/a ◽  
Author(s):  
Roni Efrati ◽  
Michal Natan ◽  
Avishay Pelah ◽  
Anina Haberer ◽  
Ehud Banin ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Controlled Release ◽  
Essential Oils ◽  
Combined Effect ◽  
Effect Of Additives ◽  
Antimicrobial Films

A Patent Data Analysis in Nanotechnology Applied to Essential Oils

2021 ◽  
Vol 15 ◽  
Author(s):  
Tainara Santos Oliveira ◽  
Vanessa de Lima Silva ◽  
Larissa Santos Assunção ◽  
Tayane de Jesus Freitas ◽  
Bruna Aparecida Souza Machado ◽  
...  
Keyword(s):  
Essential Oils ◽  
Food Systems ◽  
Food Industry ◽  
Antimicrobial Properties ◽  
Tween 80 ◽  
Wall Material ◽  
Sustainable Food ◽  
Natural Substances ◽  
Patent Documents ◽  
Industry Area

Background: Essential oils (EOs) are natural substances that serve as sources of bioactive compounds with antioxidant and antimicrobial properties. Objective: This prospecting aimed to understand intellectual property related to patent documents on EOs and nanotechnology. Methods and Results: The nanotechnology growth curve applied to EOs demonstrated that the period from 2015 to 2017 was the most prominent, with a peak in 2016. China is the dominant country, mainly through research developed in the academic area. The food industry area had the highest number of patents filed, highlighting the preservation line. Ginger essential oil, chitosan and Tween 80 were preferentially used as a core, wall material and an emulsifier, respectively. In the market, the use of EOs is more associated with the pharmaceutical/cosmetics industry. In addition, the food industry market is betting more on products based on hemp oil nanocapsules. Conclusion: EO nanotechnology is promising for the development of sustainable food systems. However, this nanotechnology in Brazil has not yet advanced enough in the food industry, although there are government incentives that may change this paradigm in the future. The profile of the patent documents and the products in the market differ between the application and the types of oils. In addition, there is a gap between the volume of patent documents investigated and the transfer of technology to the commercial sector, but this constitution could be better explored, given the properties of EOs.

scholarly journals Antimicrobial zein coatings plasticized with garlic and thyme essential oils

2019 ◽  
Vol 22 ◽  
Author(s):  
Lívio Antônio Silva Pereira ◽  
Priscila de Castro e Silva ◽  
Jorge Pamplona Pagnossa ◽  
Kelvi Wilson Evaristo Miranda ◽  
Eliton Souto Medeiros ◽  
...  
Keyword(s):  
Essential Oils ◽  
Food Industry ◽  
Salmonella Enteritidis ◽  
Allium Sativum ◽  
Antimicrobial Properties ◽  
Food Contamination ◽  
Thymus Vulgaris ◽  
Lower Solubility ◽  
Oil Blend ◽  
And Staphylococcus Aureus

Abstract Essential oils with antimicrobial properties are widely used in the food industry. This study aimed to evaluate the influence of a blend of garlic (Allium sativum) and thyme (Thymus vulgaris) essential oils on the antimicrobial and mechanical properties of zein films. Four bacteria (Enteropathogenic Escherichia coli (EPEC), Listeria monocytogenes, Salmonella Enteritidis and Staphylococcus aureus) related to food contamination were chosen to evaluate the antimicrobial properties. The results indicated that the oil blend acted as a plasticizer, decreasing the glass transition temperature and the Young’s Modulus of the films. The addition of the oil blend also resulted in lower solubility and water absorption. The addition of the oil blend (0, 2%, 3% and 5% (v/v)) to the zein films showed inhibitory activity against all the bacteria tested, with inhibitory halos of between 6.5 mm and 8.27 mm. The results showed that the coating could be applied as a support to increase the shelf life of food products.

scholarly journals Gıda Endüstrisinde Nanoenkapsülasyon Teknikleri

2019 ◽  
Vol 7 (2) ◽  
pp. 220 ◽  
Author(s):  
İsmail Tontul
Keyword(s):  
Controlled Release ◽  
Environmental Factors ◽  
Food Industry ◽  
Active Material ◽  
Lipid Formulation ◽  
Food Components ◽  
Specialized Equipment

Encapsulation is a technology applied to cover an active material with various materials. In the food industry, encapsulation techniques are applied to protect sensitive components against environmental factors, increase bioavailability of nutrients, controlled release and mask flavor and odor. Nanocapsules are obtained when the size of the obtained encapsulated materials is less than 1 μm. There are many methods for the production of nanocapsules, which are classified as lipid formulation-based nanoencapsulation technologies, natural nanocarrier-based nanoencapsulation technologies, specialized equipment based nanoencapsulation technologies, biopolymer nanoparticle-based nanoparticle technologies and other nanoencapsulation technologies. In this review, information on these technologies used in the nanoencapsulation of food components in accordance with this classification is presented.

Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants

2020 ◽  
Vol 26 (5) ◽  
pp. 519-541 ◽  
Author(s):  
Giovanna Ferrentino ◽  
Ksenia Morozova ◽  
Christine Horn ◽  
Matteo Scampicchio
Keyword(s):  
Chemical Composition ◽  
Medicinal Plants ◽  
Beneficial Effect ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Human Diseases ◽  
Present Review ◽  
Green Technologies

Background: The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required. Method: The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products. Results: The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail. Conclusions: In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.

Sign in / Sign up

Export Citation Format

Share Document