Preparation of black pepper oleoresin inclusion complexes based on beta-cyclodextrin for antioxidant and antimicrobial delivery applications using kneading and freeze drying methods: A comparative study

Özdemır, Necla; Pola, Cícero C.; Teixeira, Bruna N.; Hill, Laura E.; Bayrak, Alı; Gomes, Carmen

doi:10.1016/j.lwt.2018.01.046

Cited by 43 publications

(31 citation statements)

References 27 publications

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“…The results show that both types of cyclodextrins (α-CD and γ-CD) are efficient wall materials for encapsulation of oregano essential oil presenting EE values ragging from 36.03 % to 98.5 % depending on the weight ratio (CDs:OEO) as well as on the preparation method. Indeed, by the FDM is obtained a lower encapsulation efficiency than by KM method, and this is in accordance with those described by Ozdemir et al (2018), who studied the encapsulation of black paper oleoresin in β-cyclodextrin with encapsulation efficiencies from 90.2 % to 79.3 % for KM and FDM, respectively. The higher encapsulation efficiency obtained by KM compared to FDM can be related to the high shear rate applied (Ozdemir et al, 2018), and the use of low amount of water during the inclusion complex formation.…”

Section: Encapsulation Efficiency (Ee%) and Loading Capacity (Lc %)supporting

confidence: 90%

“…Indeed, by the FDM is obtained a lower encapsulation efficiency than by KM method, and this is in accordance with those described by Ozdemir et al (2018), who studied the encapsulation of black paper oleoresin in β-cyclodextrin with encapsulation efficiencies from 90.2 % to 79.3 % for KM and FDM, respectively. The higher encapsulation efficiency obtained by KM compared to FDM can be related to the high shear rate applied (Ozdemir et al, 2018), and the use of low amount of water during the inclusion complex formation. In an aqueous solution, the cyclodextrin cavity is slightly polar and occupied by water molecules, and can therefore be readily replaced by appropriated guest molecules, that are less polar than water (Ponce Cevallos, Buera, & Elizalde, 2010).…”

Section: Encapsulation Efficiency (Ee%) and Loading Capacity (Lc %)supporting

confidence: 90%

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Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil

et al. 2020

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Oregano essential oil (OEO) has good antioxidant and antimicrobial activity and its incorporation into food packaging is challenging because of its intense flavor, high volatility and instability, and insolubility in aqueous systems. Additionally, the sensory perception of EO can be changed as a consequence of oxidation, heating, volatilization or chemical interactions. Cyclodextrins (CDs) can be used to avoid these inconveniences because they are able, due to their peculiar chemical structure, to encapsulate hydrophobic molecules such as OEO improving its aqueous solubility and reducing its volatility. In this work, kneading (KM) and freeze-drying (FDM) methods were evaluated to encapsulate OEO in two cyclodextrins types (α-CD and γ-CD). After, the α-CD:OEO and γ-CD:OEO inclusion complexes (ICs) were included in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) electrospun fibers by electrospinning and annealed for film formation. Results showed that the encapsulation efficiency of oregano essential oil is influenced by both the encapsulation methods and the cyclodextrin type. The antimicrobial and antioxidant activity of the α-CD:OEO and γ-CD:OEO inclusion complexes were higher compared with pure OEO. The optimal concentration of α-CD:OEO inclusion complexes and γ-CD:OEO inclusion complexes for homogeneous and continues films formation was 15 and 25 wt%, respectively. At these concentrations, the films showed a strong antimicrobial and antioxidant activity, up to 15 days. In addition, the mechanical properties of the films were also improved (Young's modulus + 35%). In conclusion, this work shows that the encapsulation of CD:OEO inclusion complexes by electrospinning into PHBV polymeric matrix opens a new path in the development of bioactive packaging materials using EOs.

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Section: Encapsulation Efficiency (Ee%) and Loading Capacity (Lc %)supporting

confidence: 90%

Section: Encapsulation Efficiency (Ee%) and Loading Capacity (Lc %)supporting

confidence: 90%

Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil

et al. 2020

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“…Flavors have numerous volatile substances that are susceptible to loss, thus the formation of nanostructures to protect these flavors is an alternative in the food process. Nanostructures have been formed by ionic gelation using chitosan, or by emulsification-diffusion using poly-ε-caprolactone [115]. Table 4 shows same colorants nanostructured.…”

Section: Colorants and Flavorsmentioning

confidence: 99%

“…The application of nanogels was effective to preserve the natural color of the product, in addition to preventing the volatility and instability of the active substance [128] Black pepper BCD in vitro Nanostructures with BCD can maintain the bioactive properties of the essential oil of black pepper [115] Vanillin BCD in vitro…”

Section: Cs Beef Cutletsmentioning

confidence: 99%

The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings

et al. 2018

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Nowadays, edible coatings incorporated with nanostructures as systems of controlled release of flavors, colorants and/or antioxidants and antimicrobial substances, also used for thermal and environmental protection of active compounds, represent a gap of opportunity to increase the shelf life of food highly perishable, as well as for the development of new products. These functionalized nanostructures have the benefit of incorporating natural substances obtained from the food industry that are rich in polyphenols, dietary fibers, and antimicrobial substances. In addition, the polymers employed on its preparation, such as polysaccharides, solid lipids and proteins that are low cost and developed through sustainable processes, are friendly to the environment. The objective of this review is to present the materials commonly used in the preparation of nanostructures, the main ingredients with which they can be functionalized and used in the preparation of edible coatings, as well as the advances that these structures have represented when used as controlled release systems, increasing the shelf life and promoting the development of new products that meet the characteristics of functionality for fresh foods ready to eat.

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“…Some physiochemical studies on pepper starch with comparison to other starch will give new application way in near future 81 . Recent research is more focused to the dynamic use of piperine by formulating different dosage forms 82,88,92,93 .…”

Section: Fig 1: Harvested Black Pepper Seeds (L) and Pepper Fruit (mentioning

confidence: 99%

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2018

IJPSR

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Black pepper, the 'King of spices' (Piper nigrum L.), is a widely used spice, known for its pungent odour. From time immemorial, plant sources were used in traditional systems of medicine and day-today common use, such as in meal preparation and cosmetic purposes. This is due to their vast pharmacological potential with minimum side effects. Among the various species of the Piperaceae family, black pepper is one of the most popular due to its principle pharmacological component, piperine. Which is an alkaloid that has diverse pharmacological activities like antioxidant, anti

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Preparation of black pepper oleoresin inclusion complexes based on beta-cyclodextrin for antioxidant and antimicrobial delivery applications using kneading and freeze drying methods: A comparative study

Cited by 43 publications

References 27 publications

Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil

Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil

The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings

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