In vitro release and biological activities of Carum copticum essential oil (CEO) loaded chitosan nanoparticles

Esmaeili, Akbar; Asgari, Azadeh

doi:10.1016/j.ijbiomac.2015.08.010

Cited by 222 publications

(135 citation statements)

References 25 publications

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“…The nanoassemblies are well distributed and few coagulations are perceived as detailed in the image (Figure 3). This observation is consistent with those explained previously on the shape of Carum copticum TA B L E 1 Mean particle size, polydispersity index (PDI), ζ-potential, and entrapment efficiency (EE) of CIN in CSNPs with different initial CIN concentrations essential oil-included CS-based polymeric NPs (Esmaeili & Asgari, 2015).…”

Section: Morphological Characterizationsupporting

confidence: 91%

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Cinnamaldehyde loaded chitosan/tripolyphosphate nanoassemblies: Fabrication, characterization, and in vitro evaluation of antioxidant activity

Joghataei¹,

Hosseini

Arab‐Tehrany

2019

J Food Process Preserv

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Cinnamaldehyde (CIN), a well‐known botanical active compound but with low aqueous solubility and susceptible to degradation by oxidation reactions, was entrapped in monodispersed nanoparticles (NPs) that were assembled from chitosan (CS) and tripolyphosphate (TPP). Scanning electron microscopy/atomic force microscopy images declared the uniformed spherical shape of NPs with a size range of 60–80 nm, respectively. The ζ‐potential of the particles were observed to be positive (4.01 to 10.40 mV). Based on FT‐IR spectroscopy results, the electrostatic interactions between the active agent and CS/TPP were regarded as a motive for the formation of CIN‐encapsulated NPs. Thermal stability of the particles entrapping CIN compared with the pure CIN was verified by thermogravimetric analysis. The entrapment efficiency of CIN in polymeric nanoassemblies ranged from 7.47 to 27.42%. The ABTS radical scavenging evaluation certified the potency of this nanosystem in maintaining the antioxidant capacity of CIN. Practical applications Cinnamaldehyde (CIN) is a natural product that have antimicrobial/antioxidant activities. But due to its extremely low water solubility and sensitivity to external factors (such as temperature, light, and oxygen), its practical use in the food industry is restricted. This research aims at incorporating CIN into chitosan/tripolyphosphate nanoparticles synthesized by ionotropic gelation method for improved thermal stability as well as retaining the antioxidant activity and achieving its application in nutraceutical and functional food industries.

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Section: Morphological Characterizationsupporting

confidence: 91%

“…The EE of CIN in the CSNPs is shown in Table 1. As can be observed in Table 1, the EE of CIN in the NPs were in the range 7.47-27.42%, which is consistent with the values reported by Esmaeili and Asgari (2015) for the Carum copticum essential oil loaded into CSNPs (7.2-26.9%).…”

Section: Entrapment Efficiencysupporting

confidence: 89%

Cinnamaldehyde loaded chitosan/tripolyphosphate nanoassemblies: Fabrication, characterization, and in vitro evaluation of antioxidant activity

Joghataei¹,

Hosseini

Arab‐Tehrany

2019

J Food Process Preserv

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“…11). Our results and a previous report indicated the presence of N-acetyl glucosamine at the 1.6 ppm peak and 1.7 ppm in isolated hyaluronic acid in earlier study (Esmaeili and Asgari, 2015; Fig. 11).…”

supporting

confidence: 86%

The Preparation of Hyaluronic Acid Nanoparticles from Aspicilia lichens Using Bifido Bacteria for Help in the Treatment of Diabetes in Rats In Vivo

Esmaeili

Rajaee

2017

Phytotherapy Research

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Many common herbs and spices are claimed to have blood sugar lowering properties that make them useful for people with or at high risk of diabetes. The main of compounds of kiwifruit (Actinidia deliciosa), rhubarb (Rheum ribes), membrane inner of egg shell, wool of sheep, human fingernail (unguis), hyaluronic acid produced by the Bifidobacterium, and usnic acid of Aspicilia lichen were extracted by different methods. All compounds of the extract were divided into five groups. We used variables such as pH, different compounds, concentration, number of injections, and blood glucose monitoring in different situations. Our study, extracts changed to nanoform. The extract compounds and nanoparticles were analyzed by gas chromatography mass spectroscopy, Fourier transform infrared spectroscopy, hydrogen-1 nuclear magnetic resonance, and scanning electron microscope. The average size of the nanoparticles was found to be 55 nm. Five groups of nanoparticles were injected into rats, and they reduced their blood glucose levels significantly (statistical significance was declared at p < 0.05). The synthesized hyaluronic acid helped to treat diabetes in rats. Copyright © 2017 John Wiley & Sons, Ltd.

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“…Different from conventional emulsification using surface active agents, Pickering emulsions are stabilized by solid particles and show high stability since the dispersed particles absorb irreversibly at the oil-water interface (Hu et al, 2016b). Due to its unique advantages, such as strong stability, good elastic responses, low coalescence, good biocompatibility, Pickering emulsions have been introduced in food fields, along with the development of some nanomaterials derived from starch, cellulose, and other proteins (Esmaeili & Asgari, 2015;Khan, Huq, Khan, Riedl, & Lacroix, 2014;Slavutsky & Bertuzzi, 2014). For nanocellulose, cellulose nanocrystals from asparagus (Asparagus officinalis L.) and microfibrillated cellulose from mangosteen (Garcinia mangostana L.) (Winuprasith & Suphantharika, 2015) preliminarily showed their potential applications in food emulsion.…”

Section: Introductionmentioning

confidence: 99%

Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Wang

Jia

Gao

et al. 2018

Journal of Food Science

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Cellulose nanofibers present a variety of distinguishing properties, such as large surface area, great stability and high strength. The ability to stabilize emulsions and good biocompatibility enlarge its application in food. In this study, we attempted to use cellulose nanofibers and its palm oil Pickering emulsion as fat substitutes to partly replace the original fat of pork emulsified sausages, hoping to provide some basic information for using cellulose nanofibers and its Pickering emulsion as fat substitute to high fiber, low fat meat products.

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In vitro release and biological activities of Carum copticum essential oil (CEO) loaded chitosan nanoparticles

Cited by 222 publications

References 25 publications

Cinnamaldehyde loaded chitosan/tripolyphosphate nanoassemblies: Fabrication, characterization, and in vitro evaluation of antioxidant activity

Cinnamaldehyde loaded chitosan/tripolyphosphate nanoassemblies: Fabrication, characterization, and in vitro evaluation of antioxidant activity

The Preparation of Hyaluronic Acid Nanoparticles from Aspicilia lichens Using Bifido Bacteria for Help in the Treatment of Diabetes in Rats In Vivo

Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

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