Rheological and structural trends on encapsulation of bioactive compounds of essential oils: A global systematic review of recent research

Tavares, Loleny; Noreña, Caciano Pelayo Zapata; Barros, Hélio L.; Smaoui, Slim; Lima, Paulo S.; Oliveira, Martinho

doi:10.1016/j.foodhyd.2022.107628

Cited by 17 publications

(11 citation statements)

References 63 publications

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“…Additionally, studies have shown that the oil has significant antifungal activity against Candida glabrata, C.albicans, and Aspergillus niger. These findings suggest that the Zingiber plant's essential oil can be used as a natural preservative in food preservation and to treat bacterial and fungal diseases (83)(84).…”

Section: Antifungal Activitymentioning

confidence: 93%

Zingiberaceae Rhizome Essential Oil: A Review of Chemical Composition, Biological Activity, and Application in Food Industry

Destryana,

Estiasih,

Sukardi

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Several of Zingiberaceae‘s rhizomes are aromatic and medicinal plants that have been used for thousands of years to enhance food’s taste, color, and aroma. The Zingiberaceae plant is found in various ecosystems in Southeast Asia, including cultivation areas and tropical rainforests. It can be found growing at the edge of the forest or well-rooted on the forest floor. This plant is one of the agroforestry product that usually used for cooking, perfume, dyes, and traditional medicine, especially ethnic medicine. Zingiberaceae products can be consumed in various forms, such as fresh, cooked, or boiled..This rhizome is effective in the treatment of several medical conditions such as digestive, respiratory, nervous, and muscle system problems, as well as other degenerative diseases. Phenolic compounds as secondary metabolites found in Zingiberaceae rhizome plants have been shown to have good biological activity for human health and as antibacterials in their applications in food and pharmaceutical products. The main objective of this review is to provide an overview of essential oils from Zingiberaceae rhizome commodities in terms of chemical components, biological activity, safety, and potential applications in the food industry. A number of literature search methods, in this article the narrative literature observation method is used, by searching for related keywords such as essential oils, zingiberaceae, rhizomes, phytochemicals, ginger, turmeric, ginger, Alpinia, in scientific article search engines such as Google Scholar, Scopus, Web search. of Science, and PubMed implemented. This narrative review will help researchers to describe research developments related to essential oils produced from the rhizome commodity of aromatic plants and medicinal plants from the Zingiberaceae family.The common use of rhizome essential oil in food and traditional medicine has attracted researchers worldwide for its application in the food industry. In this review, this topic is discussed in detail along with the results of scientific research supporting the application of essential oils in food and their functional properties, such as the main functional properties of antioxidant, antibacterial and antifungal.

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Section: Antifungal Activitymentioning

confidence: 93%

Zingiberaceae Rhizome Essential Oil: A Review of Chemical Composition, Biological Activity, and Application in Food Industry

Destryana,

Estiasih,

Sukardi

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Rheology is the science used to describe and evaluate the flow and deformation behaviour of matter or materials (105). Rheological measurements have been used to provide valuable information on the viscosity, network structure and molecular interactions of food systems (106)(107)(108). Most of the rheological studies on flavour encapsulation in the literature have focused on evaluating the shear viscosity of emulsions (prior to drying) or the viscoelastic properties of wall materials and how these properties impact the stability or the release of flavour substances from different wall or matrix materials (109,110).…”

Section: Rheological Characteristics Of Encapsulated Flavour Substancesmentioning

confidence: 99%

Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications

et al. 2023

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Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, and direct handling and control during processing and storage are made difficult due to susceptibility to evaporation, and poor stability in the presence of air, light, moisture and heat. Encapsulation in the form of micro and nano technology has been used to address this challenge, thereby promoting easier handling during processing and storage. Improved stability is achieved by trapping the active or core flavour substances in matrices that are referred to as wall or carrier materials. The latter serve as physical barriers that protect the flavour substances, and the interactions between carrier materials and flavour substances has been the focus of many studies. Moreover, recent evidence also suggests that enhanced bioavailability of flavour substances and their targeted delivery can be achieved by nanoencapsulation compared to microencapsulation due to smaller particle or droplet sizes. The objective of this paper is to review several relevant aspects of physical–mechanical and physicochemical techniques employed to stabilize flavour substances by encapsulation. A comparative analysis of the physiochemical characterization of encapsulates (particle size, surface morphology and rheology) and the main factors that impact the stability of encapsulated flavour substances will also be presented. Food applications as well as opportunities for future research are also highlighted.

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“…Eos can be widely used in the preservation of fruits due to its efficient antibacterial and antioxidant properties (Laranjo et al, 2017). However, their physical and chemical properties are not stable enough, and they generally have characteristics such as volatile, easy oxidation, poor stability, and unique smell, which restrict their application in fruits preservation (Majeed et al, 2015; Tavares et al, 2022). Therefore, many studies have been involved to developing and exploring active packaging of Eos to further expand their application in fruits preservation (Carpena et al, 2021; Maisanaba et al, 2017).…”

Section: Research Progress Of Essential Oil Active Packagingmentioning

confidence: 99%

The role of essential oils in maintaining the postharvest quality and preservation of peach and other fruits

Cao

Zhou

et al. 2022

Journal of Food Biochemistry

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Fruits are highly susceptible to postharvest losses induced majorly by postharvest diseases. Peach are favored by consumers because of their high nutritional value and delicious taste. However, it was easy to be affected by fungal infection. The current effective method to control postharvest diseases of fruits is to use chemical fungicides, but these chemicals may cause adverse effects on human health and the residual was potentially harmful to nature and the environment. So, it is especially important to develop safe, non‐toxic, and highly effective strategies for the preservation of the fruits. Essential oil, as a class of the natural bacterial inhibitor, has been proven to exhibit strong antibacterial activity, low toxicity, environmental friendliness, and induce fruit resistance to microorganism, which could be recognized as one of the alternatives to chemical fungicides. This paper reviews the research progress of essential oils (Eos) in the storage and preservation of fruits, especially the application in peach, as well as the application in active packaging such as edible coatings, microcapsules, and electrospinning loading. Electrospinning can prepare a variety of nanofibers from different viscoelastic polymer solutions, and has broad application prospects. The paper especially summarizes the application of the new Eos technology on peach. The essential oil with thymol, eugenol, and carvacrol as the main components has a better inhibitory effect on the postharvest disease of peaches, and can be further applied. Practical applications As an environmentally friendly natural antibacterial agent, essential oil can be used as a substitute for chemical preservatives to keep fruits fresh. This paper summarizes the different preservation methods of essential oils for fruits, and especially summarizes the different preservation methods of essential oils for peaches after harvesting, as well as their inhibitory effects on pathogenic fungi. It could provide ideas for preservation of fruits and vegetables by essential oils.

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Rheological and structural trends on encapsulation of bioactive compounds of essential oils: A global systematic review of recent research

Cited by 17 publications

References 63 publications

Zingiberaceae Rhizome Essential Oil: A Review of Chemical Composition, Biological Activity, and Application in Food Industry

Zingiberaceae Rhizome Essential Oil: A Review of Chemical Composition, Biological Activity, and Application in Food Industry

Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications

The role of essential oils in maintaining the postharvest quality and preservation of peach and other fruits

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