Nanoencapsulation: An efficient technology to boost the antimicrobial potential of plant essential oils in food system

Prakash, Bhanu; Kujur, Anupam; Yadav, Amrita; Kumar, Akshay; Singh, Prem Pratap; Dubey, Nawal Kishore

doi:10.1016/j.foodcont.2018.01.018

Cited by 270 publications

(138 citation statements)

References 67 publications

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“…The chemical components of essential oils are volatile and susceptible to easy degradation due to temperature, light, oxygen, and moisture. Hence, encapsulating systems, such as microand nano-particles, capsules, droplets, cyclodextrin complexes, and fibres, are required to deliver still-functional EOs to a specific target and in a controlled fashion [24][25][26]. This review analyses the current state of the art on the release of EOs from polymeric fibres produced by electrospinning.…”

Section: Introductionmentioning

confidence: 99%

Electrospinning of Essential Oils

Mele

2020

Polymers

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The extensive and sometimes unregulated use of synthetic chemicals, such as drugs, preservatives, and pesticides, is posing big threats to global health, the environment, and food security. This has stimulated the research of new strategies to deal with bacterial infections in animals and humans and to eradicate pests. Plant extracts, particularly essential oils, have recently emerged as valid alternatives to synthetic drugs, due to their properties which include antibacterial, antifungal, anti-inflammatory, antioxidant, and insecticidal activity. This review discusses the current research on the use of electrospinning to encapsulate essential oils into polymeric nanofibres and achieve controlled release of these bioactive compounds, while protecting them from degradation. The works here analysed demonstrate that the electrospinning process is an effective strategy to preserve the properties of essential oils and create bioactive membranes for biomedical, pharmaceutical, and food packaging applications.

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Section: Introductionmentioning

confidence: 99%

Electrospinning of Essential Oils

Mele

2020

Polymers

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“…Nanotechnology is considered a multidisciplinary science that aids in solving current problems (de Francisco & García-Estepa, 2018;Prakash et al, 2018). It is defined as the control of matter at the atomic and molecular levels (Kargozar & Mozafari, 2018).…”

Section: Introductionmentioning

confidence: 99%

Gallic Acid‐Loaded Zein Nanoparticles by Electrospraying Process

Tapia-Hernández

Del‐Toro‐Sánchez

Cinco-Moroyoqui

et al. 2019

Journal of Food Science

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Currently, electrospraying is a novel process for obtaining the nanoparticles from biopolymers. Zein nanoparticles have been obtained by this method and used to protect both hydrophilic and hydrophobic antioxidant molecules from environmental factors. The objective of this work was to prepare and characterize gallic acid‐loaded zein nanoparticles obtained by the electrospraying process to provide protection to gallic acid from environmental factors. Thus, it was related to the concentration of gallic acid in physicochemical and rheological properties of the electrosprayed solution, and also to equipment parameters, such as voltage, flow rate, and distance of the collector in morphology, and particle size. The physicochemical properties showed a relationship in the formation of a Taylor cone, in which at a low concentration of gallic acid (1% w/v), low viscosity (0.00464 ± 0.00001 Pa·s), and density (0.886 ± 0.00002 g/cm3), as well as high electrical conductivity (369 ± 4.3 µs/cm), forms a stable cone‐jet mode. The rheological properties and the Power Law model of the gallic acid‐zein electrosprayed solution demonstrated Newtonian behavior (n = 1). The morphology and size of the particle were dependent on the concentration of gallic acid. Electrosprayed parameters with high voltage (15 kV), low flow rate (0.1 mL/hr), and short distance (10 cm) exhibited a smaller diameter and spherical morphology. FT–IR showed interaction in the gallic acid‐loaded zein nanoparticle by hydrogen bonds. Therefore, the electrospraying process is a feasible technique for obtaining gallic acid‐loaded zein nanoparticles and providing potential protection to gallic acid from environmental factors.

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“…Nanotechnologies based on solid‐lipid, nanoemulsions, nanoparticles, and liposomes have also been tried by food scientists to enhance the performance of essential oils in food systems . These novel approaches demonstrate wide‐spectrum bioactivity, including antibacterial activity, and show excellent biocompatibility, slow release, controlled release, and an absence of apparent toxicity …”

Section: Introductionmentioning

confidence: 99%

“…20 These novel approaches demonstrate wide-spectrum bioactivity, including antibacterial activity, and show excellent biocompatibility, slow release, controlled release, and an absence of apparent toxicity. [21][22][23][24][25] As the most promising nanoloading system, mesoporous silica nanoparticles have been widely used in nanoporous delivery systems. 26,27 This shows some real advantages, including high thermal stability, large surface area, uniform pores and tunable pore diameter.…”

Section: Introductionmentioning

confidence: 99%

Pepper fragrant essential oil (PFEO) and functionalized MCM‐41 nanoparticles: formation, characterization, and bactericidal activity

Jin

Teng

et al. 2019

J Sci Food Agric

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BACKGROUND It is well known that plant essential oils have good antimicrobial activity. However, their strong volatility and intense odor limit their application. Mesoporous silica (MCM‐41), a non‐toxic mesoporous material with excellent loading capability, is a promising delivery system for different types of food ingredients in the food industry. RESULTS In this study, we first performed component analysis of pepper fragrant essential oil (PFEO) by gas chromatography – mass spectrometry (GC–MS), then the MCM‐41 host was prepared, and the essential oil functionalized nanoparticles (EONs) were formed by embedding PFEO into mesoporous silica particles. Further analysis indicated that the particle size and zeta potential of EONs were 717 ± 13.38 nm and − 43.90 ± 0.67 mV, respectively. Transmission electron microscopy (TEM) images showed that EONs had an inerratic morphology and stable structure. The bactericidal activities of PFEO and EONs against Escherichia coli (E. coli), Salmonella enterica (S. enterica), Staphylococcus aureus (S. aureus) and Listeria monocytogenes (L. monocytogenes) were subsequently tested using the twofold dilution method. Results indicated that, after 48 h incubation, minimum bactericidal concentrations (MBC) of EONs used against gram‐negative bacteria were decreased to a greater degree than those of PFEO, suggesting that nanoencapsulation by MCM‐41 can improve antimicrobial activity. Atomic force microscopy (AFM) observation also confirmed that EONs showed a notable inhibitory effect against E. coli by disrupting cell membrane structure. CONCLUSION Pepper fragrant essential oil nanoencapsulation could be a very promising organic delivery system in food industry for antimicrobial activity enhancement. © 2019 Society of Chemical Industry

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Nanoencapsulation: An efficient technology to boost the antimicrobial potential of plant essential oils in food system

Cited by 270 publications

References 67 publications

Electrospinning of Essential Oils

Electrospinning of Essential Oils

Gallic Acid‐Loaded Zein Nanoparticles by Electrospraying Process

Pepper fragrant essential oil (PFEO) and functionalized MCM‐41 nanoparticles: formation, characterization, and bactericidal activity

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