Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement

Doost, Ali Sedaghat; Camp, John Van; Dewettinck, Koen; Meeren, Paul Van der

doi:10.1016/j.foodchem.2019.04.090

Cited by 72 publications

(29 citation statements)

References 38 publications

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“…Nanoemulsion is a type of transparent or semitransparent colloidal dispersion system whose particle size ranges from 10 to 100 nm. Encapsulation of essential oil (EO) with nanoemulsion improved long-term stability and bioavailability [ 21 , 22 ] and thus can show improved biomedical applications. Recently, several OENE have been reported to show various applications in food and biomedical industries as antimicrobial agents, to treat cutaneous, lung and diseases [ 23 ].…”

Section: Introductionmentioning

confidence: 99%

[Retracted] Nanoemulsion and Encapsulation Strategy of Hydrophobic Oregano Essential Oil Increased Human Prostate Cancer Cell Death via Apoptosis by Attenuating Lipid Metabolism

Perumalsamy

Rajeshkumar

Kim

et al. 2022

Bioinorganic Chemistry and Applications

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Origanum vulgare essential oil (EO) is traditionally well-known for its aromatic properties and biomedical applications, including anticancer. This was the first report where oregano essential oil-based nano emulsion (OENE) was synthesized for studying its effects on prostate cancer cell lines (PC3). At first, we have synthesized OENE and characterized using various spectroscopic analyses. The toxicity and inhibitory concentration (IC50) of OENE toward prostate cancer by MTT analysis were performed. The lipid biogenesis mediated, molecular target pathway analyses were performed using fluorescence cellular staining techniques, real-time RT-PCR, or western blotting analysis. OENE showed IC50 at 13.82 µg/mL and significantly induced distinct morphological changes, including cell shrinkage, cell density, and cell shape reduction. In addition, OENE could also significantly decreased lipid droplet accumulation which was confirmed by studying mRNA transcripts of 3-hydroxy-3-methylglutaryl-CoA reductase (HMGCR) (0.31-fold), fatty acid synthase (FASN) (0.18-fold), and sterol regulatory element-binding protein (SREPB1) (0.11-fold), respectively. Furthermore, there is a significant upregulation BAX (BCL2 associated X) and caspase 3 expressions. Nevertheless, OENE decreased the transcript level of BCL2 (B-cell lymphoma 2), thus resulting in apoptosis. Overall, our present work demonstrated that OENE could be a therapeutic target for the treatment of prostate cancer and warrants in vivo studies.

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Section: Introductionmentioning

confidence: 99%

[Retracted] Nanoemulsion and Encapsulation Strategy of Hydrophobic Oregano Essential Oil Increased Human Prostate Cancer Cell Death via Apoptosis by Attenuating Lipid Metabolism

Perumalsamy

Rajeshkumar

Kim

et al. 2022

Bioinorganic Chemistry and Applications

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“…Finally, 1.5 mL of sample solutions were transferred to the injection vials for GC-analysis. The method here applied was a modification from Doost, Van Camp, Dewettinck, Van der Meeren (2019) 67 . Gas chromatography (GC) analysis: the analysis was done using Shimadzu’s GC-2025 capillary gas chromatography (GC) system, equipped with a flame ionization detector (FID), AOC-20i as automatic liquid injector/sampler (10 µL syringe), and ZebronTMZB-WAXplusTM (7HG-G01311) as a polar column loaded with polyethylene glycol (PEG) as an active phase (30.0 m x 0.25 mm×0.25 µm).…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Comprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability

et al. 2021

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In this study, the interfacial ability of α-terpineol (α-TOH) was reported, followed by its trapping into oil-in-water (O/W) nanoemulsion as active-ingredient and the long-term observation of this nanosystem influenced by the storage-time (410-days) and temperature (5, 25, 50 °C). The results indicated that the α-TOH can reduce the interfacial tension on the liquid-liquid interface (ΔG°m = −1.81 KJ mol−1; surface density = 8.19 × 10−6 mol m−2; polar head group area = 20.29 Å2), in the absence or presence of surfactant. The O/W nanoemulsion loaded with a high amount of α-TOH (90 mg mL−1; 9α-TOH-NE) into the oil phase was successfully formulated. Among the physical parameters, the mean droplet diameter (MDD) showed a great thermal dependence influenced by the storage-temperature, where the Ostwald ripening (OR) was identified as the main destabilizing phenomena that was taking place on 9α-TOH-NE at 5 and 25 °C along with time. Despite of the physical instability, the integrity of both nanoemulsion at 5 °C and 25 °C was fully preserved up to 410th day, displaying a homogeneous and comparable appearance by visual observation. On contrary, a non-thermal dependence was found for chemical stability, where over 88% of the initial amount of the α-TOH nanoemulsified remained in both 9α-TOH-NE at 5 and 25 °C, up to 410th day. Beyond the key data reported for α-TOH, the importance of this research relies on the long-term tracking of a nanostructured system which can be useful for scientific community as a model for a robust evaluation of nanoemulsion loaded with flavor oils.

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“…Usually, the dispersed phase of oil in water emulsions consists of oil droplets, and the aqueous phase may consist of hydrophilic polymers, such as polysaccharides or proteins, to give to the continuous phase more stability [ 15 ]. Appropriate food grade surfactants (polysorbates, lecithins, saponins) may be incorporated to held together the two immiscible phases and to impart the desired features to the system [ 16 ]. An EO emulsion can be used for the preservation of food in different ways, for example by mixing it directly with liquid food or by washing food surface with antimicrobial dispersions, as well as by infusing it into porous food matrices and coating it with a biopolymer layer incorporating EO emulsions [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Alginate-Assisted Lemongrass (Cymbopogon nardus) Essential Oil Dispersions for Antifungal Activity

Cofelice

Cinelli

Lopez

et al. 2021

Foods

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The use of natural compounds as food preservatives is becoming increasingly popular as it is perceived positively by consumers. Among these substances, essential oils have attracted great interest owing to their antioxidant and antimicrobial properties. However, several challenges impair the use of essential oils in food products, such as their degradation or loss during food processing and storage, the strong aroma, even at low concentrations, which may negatively affect the sensory characteristics of food. In this context, the development of nanoformulations able to stabilize essential oils may represent a smart solution to this issue. The aim of the study was to evaluate the efficiency of alginate-based nanoformulations enriched with lemongrass (Cymbopogon nardus) essential oil (LEO) and Tween 80 against several fungi namely Penicillium expansus, Aspergillus niger and Rhizopus spp. Firstly, the flow behavior of systems at different concentrations of alginate (1%, 2% and 3% w/w) were studied. Then, emulsion-based nanoformulations at different concentrations of lemongrass essential oil in the range of 0–2% w/w were stabilized by a fixed amount of Tween 80, characterized and tested for their antifungal activity. Our results showed that the best nanoformulation able to inhibit Rhizopus spp., Penicillium expansum and Aspergillus niger, for at least 10 days, was constituted by 1% alginate/1.5% LEO/1% Tween 80. Hence, the incorporation of essential oil into nanoformulation systems may represent a valid alternative to overcome the disadvantages that limit the commercial application of essential oils.

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Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement

Cited by 72 publications

References 38 publications

[Retracted] Nanoemulsion and Encapsulation Strategy of Hydrophobic Oregano Essential Oil Increased Human Prostate Cancer Cell Death via Apoptosis by Attenuating Lipid Metabolism

[Retracted] Nanoemulsion and Encapsulation Strategy of Hydrophobic Oregano Essential Oil Increased Human Prostate Cancer Cell Death via Apoptosis by Attenuating Lipid Metabolism

Comprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability

Alginate-Assisted Lemongrass (Cymbopogon nardus) Essential Oil Dispersions for Antifungal Activity

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