Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions

Jiménez, M.; Domínguez, Jazmín A.; Pascual-Pineda, L.A.; Azuara, Ebner; Beristaín, C.I.

doi:10.1016/j.foodhyd.2017.11.037

Cited by 66 publications

(32 citation statements)

References 48 publications

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“…Essential oils have been widely used in food flavoring due to their high content of volatile aroma compounds. Their uses in the development of natural food ingredients have gained considerable interest as they have also other functionalities such as antimicrobials (Burt, ; Hilbig, Ma, Davidson, Weiss, & Zhong, ; Huang, Liu, Jia, & Luo, ; Jiménez, Domínguez, Pascual‐Pineda, Azuara, & Beristain, ; Lin, Dai, & Cui, ) and antioxidant, which are attributable to their terpenoid, aldehyde, and phenolic constituents (Hilbig et al, ; Hyldgaard, Mygind, & Meyer, ). However, their hydrophobic properties cause challenges in incorporating them into aqueous‐based formulation.…”

Section: Introductionmentioning

confidence: 99%

Changes in characteristics of nanoemulsion of cinnamon oil and their relationships with instability mechanisms during storage

Yuliani

Muchtadi

Syakir

2018

J Food Process Preserv

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Development of nano‐structured food delivery systems containing essential oils are finding growing interest due to their unique physicochemical and potential functional properties such as high stability, optical transparency, and improved bioactivity. Cinnamon oil of bark of Cinnamomum burmannii was formulated into nanoemulsion systems and their characteristics during storage were evaluated to obtain their relationships with possible destabilization mechanisms. Nanoemulsion was prepared using a phase inversion technique incorporating cinnamon oil (5% and 10%) and non‐ionic emulsifier (75% of the oil). The emulsions were kept at 20, 30, 40°C and their physical characteristics were analyzed over time during 8 weeks storage. Average droplet sizes of 192.6 and 184.3 nm were produced at the beginning of storage and they tended to increase during storage. Droplet sizes and polydispersity index exhibited the same increase trends, while the absolute value of zeta potential and viscosity showed decrease trends in general. Creaming appeared to dominate the destabilization of nanoemulsion accompanied by Ostwald ripening and followed by oil sedimentation. Practical applications Consumers become more aware of the uses of natural ingredients in food formulation in‐line with the increase trends in back‐to‐nature lifestyle. Cinnamon oil has been used for food flavoring and preservation but its incorporation into aqueous‐based formulation is still difficult due to its hydrophobicity. Development of nanoemulsion is a prospective approach to the dispersity problem. This study provides valuable information in formulating nanoemulsion suitable for the food delivery system. Identification of changes in nanoemulsion characteristics during storage gives the feature of coarsening behavior useful in designing approaches to control their instability.

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Section: Introductionmentioning

confidence: 99%

Changes in characteristics of nanoemulsion of cinnamon oil and their relationships with instability mechanisms during storage

Yuliani

Muchtadi

Syakir

2018

J Food Process Preserv

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“…These results were consistent with TEM images (Figure ) where nano‐droplets of black pepper essential oils were uniformly depicted at the size of lower than 50 nm. This figure is lower than the mean diameter of black pepper essential oil nano‐emulsion fabricated in two previous attempts via high‐energy methods (Jiménez et al, ; Swathy et al, ) in which the produced nano‐emulsions averaged below 100 nm and could effectively control bacterial infections in aquaculture and foods.…”

Section: Resultsmentioning

confidence: 63%

“…On the contrary, the use of low‐energy emulsification methods requires low energy and the formation of nanoparticles is carried out mainly through either the phase inversion temperature (PIT) or the emulsion inversion point (EIP) technique (Anton, Benoit, & Saulnier, ). To date, all attempts to fabricate black pepper essential oil nano‐emulsion have been carried out via the high‐energy method only (Jiménez, Domínguez, Pascual‐Pineda, Azuara, & Beristain, ; Swathy, Mishra, Thomas, Mukherjee, & Chandrasekaran, ), leaving the low‐energy pathway unexplored with regard to this type of essential oil.…”

Section: Introductionmentioning

confidence: 99%

Formulation of black pepper (Piper nigrum L.) essential oil nano‐emulsion via phase inversion temperature method

Vinh¹,

Hien

Đao³

2020

Food Science & Nutrition

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Recent trends in preservation of processed foods involve the use of natural compounds, rather than chemically synthesized additives, to simultaneously confer antimicrobial properties and prevent fat oxidation. In this regard, black pepper essential oils, due to its diversity in biological activities, have been increasingly popular. The compounds are often used in relatively low amounts and in the form of nanoparticles to permit well blending into foods or uniform dispersion on the surface of fresh meat. The purpose of this study is to determine experimental parameters of a nano‐emulsion formation process from black pepper essential oil via the phase inversion temperature (PIT) technique. The study results showed that the system achieved the optimal nano‐emulsion under following condition: the ratio by weight of water: Tween‐80: oil = 86:9.7:4.3, the stirring speed of nano‐emulsions at 500 rpm for 45 min (heating at 75°C for 30 min and then rapidly cooling at 5°C for 15 min).

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“…In addition, some studies have shown that the use of microemulsions as a delivery platform improves the targeted therapeutic action, reducing the drug toxicity for humans [10][11][12]. Therefore, the use of o/w microemulsions is of particular interest because they provide a protected environment for solubilizing EOCs within oil droplets, favoring the distribution of the solubilized material in an aqueous environment [8,13,14]. Successful EOC solubilization impacts a number of different technological and industrial areas due to the recognized activity of this type of molecule as neurotoxic for a variety of insects and antimicrobial against multi-resistant bacteria or preservatives [15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Oil-In-Water Microemulsions for Thymol Solubilization

Fernández‐Peña

Gutiérrez-Muro

Guzmán

et al. 2019

Colloids and Interfaces

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Essential oil compounds (EOCs) are molecules with well-known antimicrobial and antipest activity. However, such molecules possess limited solubility in water, making their handling difficult. This work aimed to enhance the distribution of a solid essential oil compound, thymol, using oil-in-water (o/w) microemulsions for its solubilization. The use of mixtures formed by an alkyl polyglucoside (APG) and soybean lecithin (SL) allowed for stabilization of the o/w microemulsions in a broad range of compositions, with the total concentration of the mixture of the two surfactants (APG+SL) and the APG:SL ratio both being essential for controlling the nature of the obtained dispersions. The microemulsions obtained using oleic acid as the oil phase and with compositions far from those corresponding to the onset of the emulsion region showed a good efficiency for thymol solubilization. This is an advantage from a stability point of view, as well as for ease of thymol preparation. The present work opens new alternatives for designing eco-sustainable formulations for EOC solubilization, with the possibility of preparing the formulations at the place of use, thereby saving transport costs and reducing the emission of pollutants.

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Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions

Cited by 66 publications

References 48 publications

Changes in characteristics of nanoemulsion of cinnamon oil and their relationships with instability mechanisms during storage

Changes in characteristics of nanoemulsion of cinnamon oil and their relationships with instability mechanisms during storage

Formulation of black pepper (Piper nigrum L.) essential oil nano‐emulsion via phase inversion temperature method

Oil-In-Water Microemulsions for Thymol Solubilization

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