Encapsulation of alimentary bioactive oils of the Baikal Lake area into pH-sensitive micro- and nanoparticles

Averina, Elena; Allémann, Éric

doi:10.1016/j.lwt.2013.01.020

Cited by 15 publications

(6 citation statements)

References 28 publications

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“…In 2017, Khoobdel et al (2017) developing poly (ε-caprolactone) -based nanoparticles loaded with rosemary EO reported that increasing polymer quantity, leads in increasing the thickness of the particles shell and thus increasing their mean diameter, instead of increasing their number. Moreover, low values of EE% were observed when using Eudragit L100 as polymer for the encapsulation of Siberian cedar seed oil or free fatty acids due to its porous structure which enabled oil leakage (Averina and Allémann, 2013). Regarding the type of the EO, Liakos et al (2018) studied the influence of EO chemical composition on the particle size of three types of pNPs: Peppermint, cinnamon and lemongrass EOs loaded-cellulose acetate nanocapsules.…”

Section: According Tomentioning

confidence: 99%

“…Overall, the nanoprecipitation or solvent displacement method is widely used to develop pNPs for plants oils encapsulation. According to the Table 1, the polymers commonly used to design the polymeric matrix are synthetic polyesters like poly (lactide-co-glycolide) (Esfandyari-Manesh et al, 2013;Iannitelli et al, 2011;Sousa et al, 2013), poly (εcaprolactone) (Badri et al, 2018;Christofoli et al, 2015;Ephrem et al, 2014;Jummes et al, 2020;Khoobdel et al, 2017), polylactide (Liakos et al, 2016), Eudragit ® L100 (Averina and Allémann, 2013), S100 (Averina and Allémann, 2013), L100-55 (Pina-Barrera et al, 2019) and RS100 Froiio et al, 2019). Synthetic polymers are more used than natural ones like chitosan (Luque-Alcaraz et al, 2016;Sotelo-Boyás et al, 2015 and cellulose derivatives (Liakos et al, 2018;Marchiori et al, 2017) because they have higher purity and better reproducibility.…”

Section: According Tomentioning

confidence: 99%

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Plant oils: From chemical composition to encapsulated form use

Lammari

Louaer

Meniai

et al. 2021

International Journal of Pharmaceutics

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Section: According Tomentioning

confidence: 99%

Section: According Tomentioning

confidence: 99%

Plant oils: From chemical composition to encapsulated form use

Lammari

Louaer

Meniai

et al. 2021

International Journal of Pharmaceutics

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“…It allows the encapsulation of both water and oil soluble food ingredients. 34,37 Emulsion based techniques have been successfully used to encapsulate bioactive compounds including fatty acids, 111,112 vitamins, 113 phenolic compounds, 109,[114][115][116][117] anthocyanins, 110-118 oils 119,120 and bioactive extracts. 106,121 This technique is sometimes coupled with a second one, in most cases a spray-drying based process, which gives rise to a dry powder that can be promptly introduced into a food matrix.…”

Section: Microencapsulation Techniquesmentioning

confidence: 99%

Microencapsulation of bioactives for food applications

2015

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Health issues are an emerging concern to the world population, and therefore the food industry is searching for novel food products containing health-promoting bioactive compounds, with little or no synthetic ingredients. However, there are some challenges in the development of functional foods, particularly in which the direct use of some bioactives is involved. They can show problems of instability, react with other food matrix ingredients or present strong odour and/or flavours. In this context, microencapsulation emerges as a potential approach to overcome these problems and, additionally, to provide controlled or targeted delivery or release. This work intends to contribute to the field of functional food development by performing a comprehensive review on the microencapsulation methods and materials, the bioactives used (extracts and isolated compounds) and the final application development. Although several studies dealing with microencapsulation of bioactives exist, they are mainly focused on the process development and the majority lack proof of concept for final applications. These factors, together with the lack of regulation, in Europe and in the United States, delay the development of new functional foods and, consequently, their market entry. In conclusion, the potential of microencapsulation to protect bioactive compounds ensuring their bioavailability is shown, but further studies are required, considering both its applicability and incentives by regulatory agencies.

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“…Calibration curve was plotted by using the methodology reported elsewhere (12). A known concentration of MVO in ethanol/phosphate buffer (1:9v/v) was scanned between 200 and 400 nm using UV-visible spectrophotometer (UV 1800 Shimadzu, Kyoto, Japan).…”

Section: Measurementmentioning

confidence: 99%

“…An accurately weighed (10 mg) microspheres fabricated in different conditions (Table I) were added in a conical flask containing 10 ml of ethanol/phosphate buffer (1:9v/v) solution and continuously stirred at 700 rpm for 1 h. To avoid the oil evaporation due to high temperature and stirring, the flask was assembled on ice bath. The content of each beaker was centrifuged, and supernatant was analysed at 223 nm (12,15,16). Each experiment was performed in triplicate, and %EE was calculated as per Eq.…”

Section: Entrapment Efficiencymentioning

confidence: 99%

Encapsulation of Mentha Oil in Chitosan Polymer Matrix Alleviates Skin Irritation

et al. 2015

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Abstract. Mentha spicata L. var. viridis oil (MVO) is a potent antifungal agent, but its application in the topical treatment is limited due to its irritancy and volatility. It was aimed to develop more efficient, chitosan-incrusted MVO microspheres with reduced volatility and lesser irritancy and to dispense it in the form of ointment. Simple coacervation technique was employed to microencapsulate MVO in chitosan matrix. Morphological properties and polymer cross-linking were characterized by scanning electron microscopy and differential scanning calorimetry, respectively. Optimization was carried out on the basis of entrapment efficiency (EE) using response surface methodology. Well-designed microspheres having smooth surface and spherical shape were observed. EE (81.20%) of optimum batch (R21) was found at 1.62%w/v of cross-linker, 5.4:5 of MVO to chitosan ratio and at 1000 rpm. R21 showed 69.38±1.29% in vitro MVO release in 12 h and 96.92% retention of MVO in microspheres even after 8 week. Ointments of PEG 4000 and PEG 400 comprising MVO (F1) and R21 (F2) were developed separately. F2 showed comparatively broader zone of growth inhibition (13.33±1.76-18.67±0.88 mm) and less irritancy (PII 0.5833, irritation barely perceptible) than that of F1. F2 was able to avoid the direct contact of mild irritant MVO with the skin and to reduce its rapid volatility. Controlled release of MVO helped in lengthening the duration of availability of MVO in agar media and hence improved its therapeutic efficacy. In conclusion, a stable and non-irritant formulation with improved therapeutic potential was developed.

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Encapsulation of alimentary bioactive oils of the Baikal Lake area into pH-sensitive micro- and nanoparticles

Cited by 15 publications

References 28 publications

Plant oils: From chemical composition to encapsulated form use

Plant oils: From chemical composition to encapsulated form use

Microencapsulation of bioactives for food applications

Encapsulation of Mentha Oil in Chitosan Polymer Matrix Alleviates Skin Irritation

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