Nanoemulsions of oregano essential oil and green extracts: Characterization and application in whey cheese

Christaki, Stamatia; Moschakis, Thomas; Hatzikamari, Magdalini; Mourtzinos, Ioannis

doi:10.1016/j.foodcont.2022.109190

Cited by 19 publications

(16 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The innovative technology of extract encapsulation may serve the aim of rearing broiler chickens in the absence of antibiotics by reaching targets in different directions, as phytobiotics act by various mechanisms. Among the advantages of encapsulation for plant-extracted ingredients are the increased bioavailability and solubility of core compounds, the prevention of ingredient degradation during processing or while in storage, and the masking of undesirable ingredient properties, such as unpleasant odor or flavor (Christaki et al, 2022). In addition, it has been proven that microencapsulation by spray drying has a beneficial effect on oregano essential oil, by enhancing the speed and level of its release of bioactive compounds (Partheniadis et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

A phytobiotic extract, in an aqueous or in a cyclodextrin encapsulated form, added in diet affects meat oxidation, cellular responses and intestinal morphometry and microbiota of broilers

Dokou

Savvidou²,

Stylianaki

et al. 2023

Front. Anim. Sci.

View full text Add to dashboard Cite

The present trial examined the effects of diet supplementation with an extract including Greek oregano, garlic, rock samphire, and camelina, administered either in aqueous form or encapsulated in cyclodextrin, on broiler chickens. The duration of the trial was 35 days. Mixed broiler chicks (Ross-308, 120 individuals, 1 day old) were randomly allocated to one of three groups, each with four replicates. Control group A (CONTROL) was fed a basal diet consisting of maize and soybean. The diet of the AQORGCC and CDORGCC groups was further supplemented with aqueous and cyclodextrin-encapsulated herbal extracts, respectively. Levels of lipid and protein oxidation were determined in breast and thigh meat samples. Furthermore, to address cellular stress and signaling responses, the expression patterns of heat shock proteins (Hsp60, Hsp70, and Hsp90), mitogen-activated protein kinases (P38 and P44/42 MAPKs), and apoptotic-related proteins (Bcl-2/Bad ratio) were investigated in breast and thigh tissues using Western blot analysis. The intestinal morphometry of the duodenum, jejunum, and ileum was also assessed. To investigate ileal and cecal bacterial community diversity, 16S rRNA gene high-throughput amplicon sequencing on the V3–V4 hypervariable region was performed. The results showed that the herbal extract in cyclodextrin delayed meat lipid oxidation. According to the protein expression patterns, the formulated diets elicited tissue-specific cellular responses. Compared with the CONTROL group, dietary supplementation with the encapsulated form resulted in significant Hsp induction and MAPK activation, whereas, in the group whose diet was supplemented with the aqueous form, the expression of most of the examined proteins decreased or was maintained at a constant level. Villus height and lamina propria width were mostly affected by the aqueous herbal extract, whereas the number of goblet cells remained unchanged among the groups. Firmicutes, Proteobacteria, and Bacteroidota were the major phyla in mean relative abundance in all diets in both cecal and ileal samples. Alpha-diversity indices highlighted higher species richness and diversity in the cecum than in the ileum, as well as in chicks treated with the aqueous extract of the herbal mixture, but only in the cecum. Cecal beta-diversity differed between the cyclodextrin and the CONTROL groups, while ileal beta-diversity varied only between the aqueous-treated group and the CONTROL group. In conclusion, the dietary mixtures of herbal extracts (particularly those encapsulated in cyclodextrin) improved protein and lipid oxidation and increased the number of beneficial lactic acid-producing bacteria in the cecum, whereas the aqueous herbal extract mostly affected bacterial activity in the proximal part of the chicken intestine. Similarly, intestinal morphometry in the duodenum, jejunum, and ileum was mostly affected by the aqueous herbal extract, which seems to inhibit proteins associated with stress signaling in meat.

show abstract

Section: Resultsmentioning

confidence: 99%

A phytobiotic extract, in an aqueous or in a cyclodextrin encapsulated form, added in diet affects meat oxidation, cellular responses and intestinal morphometry and microbiota of broilers

Dokou

Savvidou²,

Stylianaki

et al. 2023

Front. Anim. Sci.

View full text Add to dashboard Cite

show abstract

“…In works [9][10][11][12][13][14][15][16][17], a large number of research results are given on the use of various plant components in the production of cheeses to obtain products with specified characteristics. It is shown that cheeses are traditional food products in many countries of the world.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…Analyzing the sources, it was found that considerable attention is paid to the manufacture and research of cheeses with the use of aqueous extracts of herbs or essential oils in their technology [9][10][11][12][13]. However, it should be noted that in most of the studies conducted, the addition of plant extracts was intended not only to increase the content of bioactive components and limit oxidation but also to increase the microbial stability of the product.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…The literary sources [9][10][11][12][13][14][15][16][17] did not reveal data on the use of echinacea root, currant leaves, Damascus blackberry seeds, grass of the train and astragalus, cat claw bark, and ant tree, which have beneficial properties for the human body, in the technology of cheeses. All these immunoactive plants are contained in a balanced ratio in the composition of the drug "Immunocort".…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…These systems were incorporated into traditional and Greek whey cheeses Mizitra and Antothyro. Sensory analysis has shown that oregano nanoemulsions affect the organoleptic profile of both types of whey cheeses [13]. However, most bioactive extraction protocols that are safe for human consumption (aqueous, ethanol extracts, and essential oils) do not allow the extraction of all bioactive compounds from plant materials.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of the biologically active supplement "Immunocort" on the production and quality of the "Mozzarella Ukrainian" cheese

Nagovska

Mykhaylytska

Slyvka

et al. 2023

EEJET

View full text Add to dashboard Cite

Experimental studies have proven the effectiveness of the use of the herbal dietary supplement "Immunocort" in the technology of rennet cheese "Mozzarella Ukrainian". "Immunocort" is an herbal preparation that contains a balanced complex of immunoactive plants aimed at strengthening the immune system and eliminating immunodeficiency. The composition of the dietary supplement includes astragalus herb, echinacea root, Damascus blackberry seeds, currant leaf, string grass, Uncaria bark, and ant tree bark. Based on organoleptic and physical-chemical studies, it was established that the best option in the manufacture of "Mozzarella Ukrainian" cheese is to add to the normalized mixture before its pasteurization of the "Immunocort" supplement in the amount of 3 % by weight of the normalized mixture. A study was conducted on the effect of the coagulation temperature and pasteurization temperature on the synergistic properties of the cheese clot. These indicators confirmed the significant importance for the transition of solids into whey in the process of making rennet cheese "Mozzarella Ukrainian" with the bio additive "Immunocort". It was found that with an increase in temperature, there was a decrease in the syneretic ability of cheese clots. The efficiency of using solids increased with increasing pasteurization temperature. The relatively low content of dry substances in whey at high pasteurization temperatures can be explained by the denaturation of whey proteins and their transition to a cheese clot. The best results were achieved at the pasteurization temperature (86±2) °C and the coagulation temperature (32±2) °C. The data obtained could make it possible to manage the process of making new types of cheeses with vegetable additives, depending on the specific conditions and requirements for the product

show abstract

Bioactive natural products in the management of foodborne bacteria, molds, and their associated toxin: mechanistic approach

José¹,

Lepaus²,

Domingos³

et al. 2023

Green Products in Food Safety

View full text Add to dashboard Cite

Nanoemulsions of oregano essential oil and green extracts: Characterization and application in whey cheese

Cited by 19 publications

References 37 publications

A phytobiotic extract, in an aqueous or in a cyclodextrin encapsulated form, added in diet affects meat oxidation, cellular responses and intestinal morphometry and microbiota of broilers

A phytobiotic extract, in an aqueous or in a cyclodextrin encapsulated form, added in diet affects meat oxidation, cellular responses and intestinal morphometry and microbiota of broilers

Influence of the biologically active supplement "Immunocort" on the production and quality of the "Mozzarella Ukrainian" cheese

Bioactive natural products in the management of foodborne bacteria, molds, and their associated toxin: mechanistic approach

Contact Info

Product

Resources

About