Garlic essential oil nanophytosomes as a natural food preservative: Its application in yogurt as food model

Nazari, Maryam; Ghanbarzadeh, Babak; Kafil, Hossein Samadi; Zeinali, Mahdi; Hamishehkar, Hamed

doi:10.1016/j.colcom.2019.100176

Cited by 85 publications

(43 citation statements)

References 33 publications

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“…Various natural preservatives, such as green tea seed extract [ 11 ], grape seed extract [ 12 ], horse-radish powder [ 13 ], and bran of oat extract [ 14 ], have been applied to different food products to elicit an antimicrobial effect. Among them, garlic and cinnamon have been extensively studied for their antimicrobial activities [ 15 , 16 , 17 , 18 ]. According to a previous study, allicin, a main compound in crushed garlic, exerted broad antimicrobial activities against different bacteria and fungi [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi

Kim¹,

Kang

Jeong³

et al. 2021

Foods

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White colony-forming yeast (WCFY), also referred to as film forming yeast or spoilage yeast, that appear on the surface of kimchi can deteriorate the sensory properties of kimchi, such as odor and texture. Thus, the aim of this study was to develop a method to inhibit the formation of the white colony in kimchi. First, alterations in kimchi manufacturing and storage conditions, including temperatures, pH, salinity, and anaerobic condition, were investigated to determine if they could inhibit the growth of WCFY (i.e., Kazachstania servazzii, Candida sake, Debaryomyces hansenii, Pichia kudriavzevii, and Hanseniaspora uvarum). Thereafter, the anti yeast activity of freeze-dried garlic powder (FGP) and cinnamon ethanol extract (CEE) was evaluated against WCFY using the agar-well diffusion assay. Following the direct application of FGP and CEE to the surface of the kimchi, the inhibitory effects on white colony were determined. The results showed that WCFY can grow under various manufacturing and storage conditions of kimchi. Regarding the growth inhibitory effect on WCFY, FGP exhibited anti yeast activity against four WCFYs. It did not show anti yeast activity against K. servazzii. However, CEE showed anti yeast activity against K. servazzii. In particular, the mixture of 10% FGP and 1.75% CEE, which was manufactured considering the influence of sensory properties in kimchi, exhibited anti yeast activity against all WCFY. Furthermore, the application of the FGP and CEE mixture supplemented with 0.02% xanthan gum to kimchi to enhance adhesion to the kimchi surface, led to a delay in the formation of a white colony on the surface of the kimchi by an average of 17 d at 10 °C compared to the control group. Collectively, the use of a FGP, CEE, and xanthan gum mixture could be an effective method for the inhibition of white colony formation on the surface of kimchi, extending its shelf life.

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Section: Introductionmentioning

confidence: 99%

Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi

Kim¹,

Kang

Jeong³

et al. 2021

Foods

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“…operating at 15 kV 47 , transmission electron microscopy (TEM) (TEM; LEO 906; Zeiss, Oberkochen, Germany) were used to study the morphology of prepared NEs.…”

Section: Characterization Of Prepared Ethosomes Particle Size and Zementioning

confidence: 99%

Prevention of UV-Induced Skin Cancer in Mice by Gamma Oryzanol-Loaded Nanoethosomes

Zeinali

Abbaspour‐Ravasjani

Soltanfam

et al. 2021

Preprint

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Skin cancer is the most widespread cancer worldwide, mainly caused by exposure to ultraviolet radiation (UV) in sunlight. Utilizing topical preventive agents in routinely daily used cosmetics may prevent UV-related skin damages and skin cancers. γ-Oryzanol (GO) is a natural component derived from rice bran oil, with potential antioxidant and skin anti-aging properties. We biologically thorough studied the antioxidant and anticancer effects of GO in vitro to found the effective signaling pathways, then evaluated the sun protection factor of prepared formulation, and finally investigated the long-term preventive effects of GO-loaded nanoethosomes (GO-NEs) against UVB-induced skin cancer in mice. Our results suggest that GO-NEs could effectively prevent UVB-induced skin cancer and could be utilized as an innovative ingredient in cosmetics.

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“…Preservation technologies are applied to extend the shelf-life, improve the hygienic quality, and ensure the safety of food. In food industry bacteriocins or other natural preservatives such as herbal extracts and essential oils are used as alternative to prevent the growth of both pathogenic and spoiling microorganisms (Martínez et al, 2019; Nazari et al, 2019).…”

Section: Promising Strategies For Food Preservationmentioning

confidence: 99%

Editorial: Foodborne Pathogens: Hygiene and Safety

et al. 2019

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Garlic essential oil nanophytosomes as a natural food preservative: Its application in yogurt as food model

Cited by 85 publications

References 33 publications

Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi

Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi

Prevention of UV-Induced Skin Cancer in Mice by Gamma Oryzanol-Loaded Nanoethosomes

Editorial: Foodborne Pathogens: Hygiene and Safety

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