Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets

Noori, Soheila; Zeynali, Fariba; Almasi, Hadi

doi:10.1016/j.foodcont.2017.08.015

Cited by 451 publications

(225 citation statements)

References 43 publications

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“…According to the analysis, a total of 63 compounds were isolated and identified in ginger extract, which mainly consisted of terpene hydrocarbons (75.582 %), oxygenated terpenes (10.117 %) and some non‐volatile compounds (14.228 %), specifically zingiberene (32.838 %), followed by β‐sesquiphellandrene (12.483 %), α‐curcumene (7.932 %), α‐himachalene (3.638 %), etc. It was consistent with those obtained by Noori et al., who also found zingiberene constituted the larger chemical group among the volatiles of essential oil from ginger . Additionally, other higher‐content substances included 6‐gingerol (3.597 %) and zingerone (5.104 %).…”

Section: Resultssupporting

confidence: 91%

“…It was consistent with those obtained by Noori et al, who also found zingiberene constituted the larger chemical group among the volatiles of essential oil from ginger. [36] Additionally, other highercontent substances included 6-gingerol (3.597 %) and zingerone (5.104 %). It was reported in the literature that many volatile compounds were degraded and oxidized during extraction and storage, such as monoterpenoids which could be converted into monoterpene alcohols and monoterpene oxides under certain conditions.…”

Section: Chemical Compositions Of Ginger Extract and Its MD Distillatesmentioning

confidence: 99%

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Antioxidant and Cytotoxic Activities of Distillates Purified by Means of Molecular Distillation from Ginger Extract Obtained with Supercritical CO₂ Fluid

Wang

Zhao

Lü

et al. 2019

Chemistry & Biodiversity

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The ginger extract obtained with supercritical CO2 fluid was purified by molecular distillation (MD), and the chemical compositions, antioxidant and cytotoxic activities of ginger extract and its distillates were investigated. Analysis revealed that the ginger extract was rich in terpene hydrocarbons, along with oxygenated terpenes and other non‐volatile compounds. The MD distillates were prepared in a series of stages and the active compounds like terpenes and gingerols could be separated by MD. The major compounds of the distillates purified by MD at 40 °C, 80 Pa and 60 °C, 80 Pa were terpene hydrocarbons. Additional distillates obtained by MD at 80 °C, 80 Pa and 100 °C, 60 Pa were predominated by terpene hydrocarbons and oxygenated terpenes. Until the operating conditions of MD reached 150 °C and 2 Pa, some non‐volatile compounds were concentrated in the final distillate. Moreover, antioxidant activities and the cytotoxic effects on three human cancer cells in final MD distillate were superior to other extracts, and this phenomenon could be mainly supported by the phenols. The MD could be used to prepare ginger distillates with better antioxidant and cytotoxic activities.

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Section: Resultssupporting

confidence: 91%

Section: Chemical Compositions Of Ginger Extract and Its MD Distillatesmentioning

confidence: 99%

Antioxidant and Cytotoxic Activities of Distillates Purified by Means of Molecular Distillation from Ginger Extract Obtained with Supercritical CO₂ Fluid

Wang

Zhao

Lü

et al. 2019

Chemistry & Biodiversity

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“…Additionally, the effect of ultrasonication power on the EE (%) of WPI/NaCS‐stabilized microcapsules was not significant. Therefore, it could be concluded that the effect of the chemical structure and nature of the wall materials on EE (%) is greater than that of the process parameters . These results indicate that the encapsulation potential of NaCS is similar to that of WPI, enabling them to entrap a higher quantity of EO, especially at higher concentrations of core materials.…”

Section: Resultssupporting

confidence: 71%

Impact of operating parameters and wall material components on the characteristics of microencapsulated Melissa officinalis essential oil

Sani

Alizadeh

Pirsa

et al. 2018

Flavour & Fragrance J

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To develop a novel usage for functional essential oils, the present study aimed to evaluate the influence of process parameters on the characteristics of Melissa officinalis essential oil microencapsulated through whey protein isolate (WPI) and sodium caseinate (NaCS). Melissa officinalis was encapsulated via whey proteins and NaCS with variable ratios (0–100), core/coating ratios (10–100%), and ultrasonication power (50–150). The impacts of these variables were examined via response surface methodology. The findings demonstrated that lower particle sizes were obtained at higher amounts of WPI with the lowest level of applied sonication power. Desirability function results indicate that the maximum quantity of WPI with an ultrasonication power of 50 W led to the lowest particle size, zeta potential, and turbidity. The application of microcapsules loaded with Melissa officinalis was found to be useful to preserve their bioactive compounds and induces flavour stability, enabling the use of microcapsules in food formulations.

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“…Clearly, the presence of Aloe vera in coatings inhibits water loss due to its water‐binding properties; hence, its higher concentration in coatings naturally leads to enhanced water‐holding capacity and reduced weight loss of the coated product. Besides, eugenol nano‐emulsion has a cumulative effect on reducing cooking loss since eugenol nano‐droplets not only form a hydrophobic layer around the shrimp surface but also induce reactions among myofibrillar proteins through eugenol phenolic compounds that make a protective layer to prevent water losses during cooking …”

Section: Resultsmentioning

confidence: 99%

Effects of edible coating containing nano‐emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage

2019

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BACKGROUND Shrimp is nowadays recognized as a rich source of proteins and omega‐3 fatty acids. Edible nano‐emulsion coatings containing eugenol, as an antioxidant agent, and Aloe vera, as a functional compound, were prepared for the storage of pink shrimp over 7 days at 277 K. Samples of the nano‐emulsion were prepared under ultrasonication using 0, 10 and 20 g L−1 of Aloe vera as well as 0, 15 and 30 mL L−1 of eugenol along with Tween 80. RESULTS Results indicated that the low pH of Aloe vera reduced that of the nano‐emulsions while the particle size and turbidity increased with increasing Aloe vera concentration. Moreover, both colour and antioxidant activity of the nano‐emulsions were significantly affected by eugenol and Aloe vera concentrations (p < 0.05). Increasing eugenol concentration led to increased nano‐emulsion pickup but to reduced lightness. Higher concentrations of Aloe vera significantly (p < 0.05) decreased drip loss, cooking loss, pH rise and oxidation rates but enhanced hardness in the shrimp samples. CONCLUSIONS The best results were recorded for the nano‐emulsion coating containing 30 mL L−1 of eugenol and 20 g L−1 of Aloe vera. The nano‐emulsion was successfully able to upgrade shrimp quality over 7 days of cold storage. © 2019 Society of Chemical Industry

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Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets

Cited by 451 publications

References 43 publications

Antioxidant and Cytotoxic Activities of Distillates Purified by Means of Molecular Distillation from Ginger Extract Obtained with Supercritical CO₂ Fluid

Antioxidant and Cytotoxic Activities of Distillates Purified by Means of Molecular Distillation from Ginger Extract Obtained with Supercritical CO₂ Fluid

Impact of operating parameters and wall material components on the characteristics of microencapsulated Melissa officinalis essential oil

Effects of edible coating containing nano‐emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage

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Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets

Cited by 451 publications

References 43 publications

Antioxidant and Cytotoxic Activities of Distillates Purified by Means of Molecular Distillation from Ginger Extract Obtained with Supercritical CO2 Fluid

Antioxidant and Cytotoxic Activities of Distillates Purified by Means of Molecular Distillation from Ginger Extract Obtained with Supercritical CO2 Fluid

Impact of operating parameters and wall material components on the characteristics of microencapsulated Melissa officinalis essential oil

Effects of edible coating containing nano‐emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage

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Product

Resources

About

Antioxidant and Cytotoxic Activities of Distillates Purified by Means of Molecular Distillation from Ginger Extract Obtained with Supercritical CO₂ Fluid

Antioxidant and Cytotoxic Activities of Distillates Purified by Means of Molecular Distillation from Ginger Extract Obtained with Supercritical CO₂ Fluid