Micro-encapsulation of ozonated red pepper seed oil with antimicrobial activity and application to nonwoven fabric

Özyıldız, Figen; Karagönlü, Senem; Başal, Güldemet; Uzel, Ataç; Bayraktar, Oğuz

doi:10.1111/lam.12028

Cited by 55 publications

(30 citation statements)

References 56 publications

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“…Some medical investigators consider that red pepper seeds can take precautions against cardiovascular disease and regulate the central nervous system. Red pepper seeds also contain various minerals and the vitamins A, D, E, and K, and its high level of vitamin E is especially helpful to health care and anti‐aging (Ozyildiz and others ; Wang and others ). Microencapsulation of ozonated red pepper seed oil for the preparation of functional textile material gave higher antimicrobial activity than nonmicroencapsulated oil (Ozyildiz and others ).…”

Section: Benefits Of Oils and Their Encapsulationmentioning

confidence: 99%

“…They give plants their characteristic odors and are a common source of bioactive ingredients. In addition to basic nutrition, they are consumed for their various functional properties including uses such as gastronomic, nutritional, organoleptic, antioxidant, anti‐inflammatory, antivasoconstrictive, anti‐arrhythmic, antithrombotic, antimicrobial, antihypertension, antiulcer, anti‐aging, anticancer, antidiabetic, antidepressant, antipyretic antitussive, antidandruff, antinociceptive, and insect repellent (Satchell and others ; Zhao and others ; Deng and others ; Nadig and Laxmi ; Williams and others ; Mandal and Mandal ; Chung and others ; Ozyildiz and others ; Che Idris and others ; Ito and others ; Jeena and others ; Jouki and others ; Lockyer and Rowland ; Olmedo and others ; Szabo and others ). Marine, vegetable, and essential oils have recently gained a great popularity and scientific interest.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

Bakry

Abbas

Ali

et al. 2015

Comp Rev Food Sci Food Safe

676

415

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Microencapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. Microencapsulation of marine, vegetable, and essential oils has been conducted and commercialized by employing different methods including emulsification, spray-drying, coaxial electrospray system, freeze-drying, coacervation, in situ polymerization, melt-extrusion, supercritical fluid technology, and fluidized-bed-coating. Spray-drying and coacervation are the most commonly used techniques for the microencapsulation of oils. The choice of an appropriate microencapsulation technique and wall material depends upon the end use of the product and the processing conditions involved. Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf-life, and biological activity of oils. In addition, it can also be helpful in controlling the volatility and release properties of essential oils. Microencapsulated marine, vegetable, and essential oils have found broad applications in various fields. This review describes the recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products. Moreover, this review may provide information to researchers working in the field of food, pharmacy, agronomy, engineering, and nutrition who are interested in microencapsulation of oils.

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Section: Benefits Of Oils and Their Encapsulationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

Bakry

Abbas

Ali

et al. 2015

Comp Rev Food Sci Food Safe

676

415

View full text Add to dashboard Cite

show abstract

“…The γ‐tocopherol has been found to be more effective than mixed tocopherols in protecting against certain specific types of oxidative damage (Singh et al, ). Özyildiz, Karagönlü, Basal, Uzel, and Bayraktar () found that the ozonated red pepper seed oil was a useful and effective antimicrobial agent against the growth of antibiotic‐resistant micro‐organisms.…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds of cold pressed spice paprika seeds oils

Koncsek¹,

Helyes

Daood³

2017

J Food Process Preserv

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The aim of present study was to report the industrial production of cold pressed spice paprika seed oil and to evaluate the effect of raw material variety and growing season factors on the fatty acid profile, tocopherol, and carotenoid contents. The spice paprika seed oils were cleanly transparent with shiny deep red color, due to the presence of considerable amount of carotenoids (629.35–848.39 µg/g). The main carotenoids were the capsantin, lutein, capsorubin, β‐carotene as free xanthophylls, mono‐ or di‐esters. The fatty acid profile demonstrated the predominant concentration (70.79–74.31%) of cis‐linoleic acid. Among the saturated fatty acid the most prevalent was the palmitic acid (11.08–12.20%), followed by the stearic acid (3.10–3.75%). The γ‐tocopherol (57.85–83.57 mg/100 g) was the major analogue in tocopherol fraction of paprika seeds oils, while the α‐tocopherol level was relatively low (4.50–16.41 mg/100 g). The oils had pleasant smell and flavor in which appeared the mild aroma of dried spice paprika. Practical applications The article deals with edible oil that has interesting composition from the technological and nutritional points of view. The high content of phytonutrients in the oils produced and examined in this work makes them preferred in modern nutrition programs with salads, as cooking oils, dressing and as good materials in many food industries. Owe to high antioxidant levels in paprika seed oils they can be used in cosmetic and pharmaceutical industries to increase bio‐efficiency of many products. The supposed consumption (∼10 g as salad oil) can cover the 70–74% of the suggested minimum daily intake of linoleic acid and 3.7–13.6% of the vitamin E (α‐tocopherol) NRV, and 10.3–14.2% of the vitamin A (retinol equivalent) NRV. The available medicine studies have suggested the valuable properties of the γ‐tocopherol. It is worth to mention the lutein and zeaxantin levels (956.1–1332.9 µg/10 g and 106.3–207.4 µg/10 g respectively), due to their protective effect against age related macular degeneration.

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“…The coacervation, based on the phase separation of one or many hydrocolloids, is divided into as simple and complex coacervation. While the simple coacervation involves the use of a single polymer in organic or aqueous media, the complex coacervation involves the use of two oppositely charged polymeric materials [13].…”

Section: Introductionmentioning

confidence: 99%

Tekstil Yüzeylerine Antibakteriyel Aktivite Kazandırmak için OzonlanmıŞ Bitkisel Yağ Mikrokapsüllerinin Aktarılacağı En Uygun Aplikasyon Reçetesinin Belirlenmesi

Beşen¹,

Balcı²,

Güneşoğlu³

et al. 2016

Çukurova Üniversitesi Mühendislik-Mimarlık Fakültesi Dergisi

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This paper proposed to determine optimum application recipe for the microcapsules of the ozonated vegetable oils, in order to save the antibacterial activity to the textiles. For this aim, the olive oil was ozonated during three hours and the ozonated oil was characterized via GC and FTIR analyses and antibacterial property of the oil wasalso researched. After characterizing of the ozonated oil, it was encapsulated into Arabicgum by basic coacervation method. The microcapsules were characterized through optical microscope and FTIR analyses. Finally, in order to determine optimum application recipe for saving the antibacterial activity to textile surfaces, different application solutions were prepared and the prepared solutions applied to the cotton fabrics by padding method. After applications,the SEM images of the fabrics were investigated and the antibacterial efficiencies of samples were also quantitatively evaluated by the ASTM 2149 01 against Escherichia coli. The results of the study showed that the ozone could easily react with the double bonds of the olive oils and the antibacterial properties of the olive oil improved. The ozonated olive oil was able to be microcapsulated with basic coacervation method, successfully. In addition, the optimum application recipe for the microcapsules of the ozonated vegetable oils could be determined. Keywords

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Micro-encapsulation of ozonated red pepper seed oil with antimicrobial activity and application to nonwoven fabric

Cited by 55 publications

References 56 publications

Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

Bioactive compounds of cold pressed spice paprika seeds oils

Tekstil Yüzeylerine Antibakteriyel Aktivite Kazandırmak için OzonlanmıŞ Bitkisel Yağ Mikrokapsüllerinin Aktarılacağı En Uygun Aplikasyon Reçetesinin Belirlenmesi

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