Formulation challenges in encapsulation and delivery of citral for improved food quality

Maswal, Masrat; Dar, Aijaz Ahmad

doi:10.1016/j.foodhyd.2013.10.035

Cited by 98 publications

(41 citation statements)

References 73 publications

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“…Previous studies have reported the efficacy of loading insoluble terpenes into nanoemulsions and the increased stability of these mixtures [35]. In addition, an antioxidant synergy formulation (ASF) containing delta, alpha, and gamma tocopherol loaded into nanoemulsions decreased inflammation in cD-1 mice, which was attributed to the increased bioavailability of gamma (2.2 folds) and delta (2.4 folds) tocopherol when compared to pure compounds [36].…”

Section: Study-based Conclusive Talksmentioning

confidence: 97%

Preparation of phytol-loaded nanoemulsion and screening for antioxidant capacity

Islam

Streck²,

Paz³

et al. 2016

Int Arch Med

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The study prepared a nanoemulsion with a diterpenoid isoprenoid alcohol called phytol (PYT) and subsequently tested it for antioxidant capacity. For this, PYT-loaded nanoemulsion was prepared by phase inversion method and both PYT-containing nanoemulsion (PNE) and PYT-free nanoemulsion (PFNE) (2-16 µM) were tested for antiradical activity (DPPH•: 1,1-dipheny-picrylhydrazyl radical; ABTS•+: azino-bisethylbenzthiazoline-sulfonic acid; •OH: hydroxyl radical scavenging; NO•: nitrite oxide radical), lipid peroxidation (LP), reduction potential (RP), and inhibition of hemolysis (HL) in rat erythrocytes in comparison with an α-tocopherol analogue (Trolox -TRO -positive control). In addition, an in vivo test was performed with wildtype and deficient Saccharomyces cerevisiae strains using hydrogen peroxide (H 2 O 2 ) as a stressor. Results suggest that PNE exhibited higher antioxidant than the PFNE. Increasing doses reveled antioxidant capacity in a dose-dependent manner. In the S. cerevisiae study, both PFNEand PNE-treated groups exhibited decreased rates of survival with the highest doses, whichever in the presence of stressor increased the survival rates, which indicates antioxidative defense capacity of PYT. In this occasion, PNE exhibited prominent antioxidative defense in the presence of stressor rather than PFNE. In conclusion, PYT exhibited potential antioxidant activity but at high concentration it was toxic to the yeast cells. The production of PYT-nanoemulsions may be relevant to the pharmaceutical sciences.

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Section: Study-based Conclusive Talksmentioning

confidence: 97%

Preparation of phytol-loaded nanoemulsion and screening for antioxidant capacity

Islam

Streck²,

Paz³

et al. 2016

Int Arch Med

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“…Citral is used in traditional medicine as antispasmodic, analgesic, anti-inflammatory, antipyretic, diuretic, and sedative. Citral also possesses antimicrobial activity and insecticidal property (Maswal and Dar, 2014).…”

Section: Introductionmentioning

confidence: 99%

Raspberry fresh fruit quality as affected by pectin- and alginate-based edible coatings enriched with essential oils

Guerreiro¹,

Gago²,

Faleiro³

et al. 2015

Scientia Horticulturae

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“…Nanoemulsion formation, characteristics, and dependence on controllable parameters have been subjects of numerous investigations and have been profusely discussed elsewhere (Abbas, Hayat, Karangwa, Bashari, & Zhang, ; Ezhilarasi, Karthik, Chhanwal, & Anandharamakrishnan, ; Fathi, Mozafari, & Mohebbi, ; Fryd & Mason, ; Maali & Mosavian, ; Mason, Wilking, Meleson, Chang, & Graves, ; Maswal & Dar, ; McClements, , , , , ; McClements & Rao, ; Qadir, Faiyazuddin, Talib Hussain, Alshammari, & Shakeel, ; Silva, Cerqueira, & Vicente, ; Singh et al., ; Solans et al., ; Troncoso, Aguilera, & McClements, ; Yao, Xiao, & McClements, ). In this section, we briefly present the most relevant aspects and minimum considerations that need to be taken into account for nanoemulsion elaboration intended for food packaging purposes.…”

Section: Nanoemulsion Elaboration Techniquesmentioning

confidence: 99%

Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging

Espitia

Fuenmayor²,

Otoni

2018

Comp Rev Food Sci Food Safe

144

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The increasing demands for foods with fresh‐like characteristics, lower synthetic additive and preservative contents, and low environmental footprint, but still safe to consume, have guided researchers and industries toward the development of milder processing technologies and more eco‐friendly packaging solutions. As sustainability acquires an increasingly critical relevance in food packaging, bio‐based and/or biodegradable materials stand out as suitable alternatives to their synthetic counterparts. In this context, the use of nanoemulsions has represented a step forward for improving the performance of sustainable food packaging devices, especially for the successful incorporation of new compounds and functionalities into conventional films and coatings. This class of emulsions, featuring unique optical stability and rheological properties, has been developed to protect, encapsulate, and deliver hydrophobic bioactive and functional compounds, including natural preservatives (such as essential oils from plants), nutraceuticals, vitamins, colors, and flavors. This article presents the surfactants (including naturally occurring proteins and carbohydrates), dispersants, and oil‐soluble functional compounds used for designing food‐grade nanoemulsions intended for packaging applications. The improved kinetic stability, bioavailability, and optical transparency of nanoemulsions over conventional emulsions are discussed considering theoretical concepts and real experiments. Bottom‐up and top‐down approaches of nanoemulsion fabrication are described, including high‐energy (such as high‐pressure homogenizers, microfluidics, ultrasound, and high‐speed devices) and low‐energy methods (for instance, phase inversion and spontaneous emulsification). Finally, incorporation of nanoemulsions in biopolymer matrixes intended for food packaging applications is also addressed, considering current characterization techniques as well as their potential antimicrobial activity against foodborne pathogens.

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Formulation challenges in encapsulation and delivery of citral for improved food quality

Cited by 98 publications

References 73 publications

Preparation of phytol-loaded nanoemulsion and screening for antioxidant capacity

Preparation of phytol-loaded nanoemulsion and screening for antioxidant capacity

Raspberry fresh fruit quality as affected by pectin- and alginate-based edible coatings enriched with essential oils

Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging

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