Effect of Selective Encapsulation of Hydroxypropyl-β-cyclodextrin on Components and Antibacterial Properties of Star Anise Essential Oil

Zhang, Guangjie; Yuan, Chao; Sun, Yonghai

doi:10.3390/molecules23051126

Cited by 51 publications

(42 citation statements)

References 37 publications

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“…Forty‐two components including 22 ones identified by E‐nose were identified from EOSA, which were mainly monoterpenes, sesquiterpenes, and their oxygenated derivatives, by comparison, their RIs with those in Library Databases, accounting for 96.45% of the total essential oil. The main components of EOSA were anethole (59.76%), trans ‐foeniculin (12.99%), estragole (9.99%) and limonene (2.77%), which were consistent with the reports (Nam et al., 2017; Voris et al., 2018; Zhang et al., 2018). However, the content of each compound varied in different kinds of literature.…”

Section: Resultssupporting

confidence: 90%

“…Forty-two components including 22 ones identified by E-nose were identified from EOSA, which were mainly monoterpenes, F I G U R E 2 E-nose chromatograms of the essential oil from star anise (EOSA) before and after reaction with OH radical (Chromatographic peak numbers are consistent with Tables 1 and 2) F I G U R E 3 E-nose chromatograms of the essential oil from star anise (EOSA) before and after reaction with ABTS radical (Chromatographic peak numbers are consistent with Tables 1 and 2) TA B L E 3 Chemical composition of the essential oil from star anise (EOSA) analyzed by GC-MS/MS sesquiterpenes, and their oxygenated derivatives, by comparison, their RIs with those in Library Databases, accounting for 96.45% of the total essential oil. The main components of EOSA were anethole (59.76%), trans-foeniculin (12.99%), estragole (9.99%) and limonene (2.77%), which were consistent with the reports (Nam et al, 2017;Voris et al, 2018;Zhang et al, 2018). However, the content of each compound varied in different kinds of literature.…”

Section: Chemical Composition Of Eosa By Gc-ms/mssupporting

confidence: 89%

“…Anethole, limonene, and anisic aldehyde were found in EOSA obtained by microwave‐assisted extraction (Nam et al., 2017; Voris et al., 2018). Including the above‐mentioned addition of anethole, estragole, and trans ‐foeniculin were found in EOSA obtained by steam distillation (Zhang et al., 2018). The above research results have shown that although the origins and extraction methods of the samples may lead to certain differences in the chemical composition of EOSA, mainly reflected in the low‐content of components, the dominant component of EOSA was anethole.…”

Section: Introductionmentioning

confidence: 99%

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Screening of radical scavenging activity and chemical constituents of the essential oil from star anise by ultra‐fast GC electronic nose coupled with DPPH, OH, and ABTS assays

Nie

et al. 2020

J Food Process Preserv

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A sensitive and selective method of ultra‐fast GC electronic nose (E‐nose) coupled with chemical methodology was developed for both identifying the chemical constituents of essential oil from star anise (EOSA) and the screening of the radical scavenging activity of each compound in EOSA quickly without the isolation of monomers by comparing the change of the chromatographic peak area of every component in EOSA before and after the reaction with the free radicals. The results showed the main components of EOSA were anethole (36.42%), limonene (20.77%), α‐terpinene (6.51%), and α‐phellandrene(5.61%). Among all chemical components, p‐menthatriene showed the strongest scavenging ability both in 1,1'‐diphenyl‐2‐picrylhydrazine (DPPH) and hydroxyl (OH) radicals, and p‐cymenene showed the strongest scavenging ability in 2,2'‐azino‐bis(3‐ethyl‐benzothiazoline‐6‐sulphonate) (ABTS) radical, with scavenging rates of 93.00 ± 0.56%, 79.50 ± 0.78%, and 70.80 ± 0.32%, respectively. The reliability and feasibility of using E‐nose to identify chemical constituents of EOSA were verified by gas chromatography‐tandem mass spectrometry(GC‐MS/MS). Practical applications The essential oils are the complex mixtures and important constituents in natural edible spices. How to evaluate and screen the radical scavenging activity of each component in the mixtures is a very challenging project. The traditional chemical methods are mainly used to evaluate total radical scavenging activity and antioxidant activity of essential oils. The compounds in the mixture need to be separated into individuals in advance if we want to know the bioactivity of each component and their radical scavenging activity in the past. The paper has developed a simple and convenient ultra‐fast GC E‐nose method. This method can not only quickly identify the chemical components of essential oil from star anise, but also quickly evaluate the radical scavenging activity of each compound in the essential oil from star anise. The proposed method can be applied to almost any other essential oils and volatile mixtures.

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Section: Resultssupporting

confidence: 90%

Section: Chemical Composition Of Eosa By Gc-ms/mssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Screening of radical scavenging activity and chemical constituents of the essential oil from star anise by ultra‐fast GC electronic nose coupled with DPPH, OH, and ABTS assays

Nie

et al. 2020

J Food Process Preserv

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“…In the recent study of Alhajj et al (2019) showed that star anise alcoholic extract have antibacterial and antifungal activities and could be used as natural antimicrobial agent. The stability of star anise volatile essential oil and its antibacterial activity can be significantly enhanced by using HPCD encapsulation (Zhang et al 2018).…”

Section: Discussionmentioning

confidence: 99%

Antibacterial Potential of Star Anise (Illicium verum Hook. f.) Against Food Pathogen Bacteria

Eveline¹,

Novita²

2020

Microbiol indones

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Star anise (Illicium verum Hook. f.) is commonly used as spice and flavor enhancer in food. Previous research revealed the presence of active compound which could inhibit bacterial growth. Thus, in order to apply star anise as natural antibacterial agent in food product, a further research concerning antibacterial activity and stability of star anise was conducted. Crude extract of star anise was obtained using ethanol and acetone with maceration method for 3 days, then diluted to 10, 20, 30, 40, and 50% (w/v). Well diffusion was conducted against three food spoilage bacteria (Staphylococcus aureus, Escherichia coli, and Bacillus cereus). Extract from ethanol with 30% concentration was selected as the best extract in which inhibit more than 6 mm inhibition zone with MIC and MBC value: 1.59% and 6.36% (S. aureus), 1.04% and 4.18% (E. coli), and 0.59% and 2.39% (B. cereus). This selected extract was used to test the extract stability against 4 levels of heating temperature (60, 70, 80, and 90°C) for 2 levels of heating time (15 and 30 minutes), and 4 levels of pH (4, 5, 6, and 7). Based on our results, different heating treatment and pH caused extract instability. Star anise extract was more stable at 60°C for 15 minutes heating treatment and pH 4, which resulting the lowest inhibition zone reduction compared to control extract. Star anise extract was categorized as low toxic compound (LC50 = 212.09 ppm). Terpenoids (anethole, 2,6-dimethyl-6-(4-methyl-3-pentenyl)-2-norpinene, β-caryophyllene, β-bisabolene) was founded as major antibacterial compound in star anise extract; fatty acid (6-octadecenoic acid, hexadecanoic acid, stearic acid) and benzaldehyde (4-anisaldehyde, p-allylanisole) were also founded as minor compound.

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“…The alternariol-binding capacity of BBP and β-CD polymers were strongly increased because of the β-CD content of the polymer. The effect of selective encapsulation of star anise essential oil (SAEO) by hydroxypropyl-β-cyclodextrin (HPCD) on its composition, stability, volatility, and antibacterial activity was investigated and results showed that encapsulation significantly decreased the irritating odour of SAEO and also improved the inhibitory effect of SAEO on Saccharomyces cerevisiae, Rhizopus stolonoifer, and E. coli and its antibacterial stability in 24 h ( Zhang et al., 2018 ).…”

Section: Innovative Technology For Mycotoxin Detoxificationmentioning

confidence: 99%

The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins

Makhuvele

Naidu

Gbashi

et al. 2020

Heliyon

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Mycotoxins present a great concern to food safety and security due to their adverse health and socio-economic impacts. The necessity to formulate novel strategies that can mitigate the economic and health effects associated with mycotoxin contamination of food and feed commodities without any impact on public health, quality and nutritional value of food and feed, economy and trade industry become imperative. Various strategies have been adopted to mitigate mycotoxin contamination but often fall short of the required efficacy. One of the promising approaches is the use of bioactive plant components/metabolites synergistically with mycotoxin-absorbing components in order to limit exposure to these toxins and associated negative health effects. In particular, is the fabrication of β-cyclodextrin-based nanosponges encapsulated with bioactive compounds of plant origin to inhibit toxigenic fungi and decontaminate mycotoxins in food and feed without leaving any health and environmental hazard to the consumers. The present paper reviews the use of botanicals extracts and their phytochemicals coupled with β-cyclodextrin-based nanosponge technology to inhibit toxigenic fungal invasion and detoxify mycotoxins.

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Effect of Selective Encapsulation of Hydroxypropyl-β-cyclodextrin on Components and Antibacterial Properties of Star Anise Essential Oil

Cited by 51 publications

References 37 publications

Screening of radical scavenging activity and chemical constituents of the essential oil from star anise by ultra‐fast GC electronic nose coupled with DPPH, OH, and ABTS assays

Screening of radical scavenging activity and chemical constituents of the essential oil from star anise by ultra‐fast GC electronic nose coupled with DPPH, OH, and ABTS assays

Antibacterial Potential of Star Anise (Illicium verum Hook. f.) Against Food Pathogen Bacteria

The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins

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