Turmeric extract loaded nanoliposome as a potential antioxidant and antimicrobial nanocarrier for food applications

Optimization of edible film based on chitosan-L-lysine incorporating cinnamon essential oil using response surface methodology

“…In chitosan-lysine-CMC there is a disappearing peak of 1565.3cm-1 which indicates the presence of stretching CN, NH bending amide II and a new peak appears in the area around 1600 cm -1 which indicates an ionic interaction between C=NH3 + of lysine chitosan with the chitosan lysine group. COOfrom CMC [29], then peak appearance at 1239 cm -1 was CN stretch from amine and at 1339 cm -1 indicates OH bending of alcohol. In CMC/chitosan/lysine/essential oils, there was a new peak for the typical C-H bending absorption of aromatic compounds at 1634 cm -1 , and the typical C-N strain absorption of aromatic amine compounds at 1277 cm -1 .…”

“…In addition to the addition of plasticizers aimed at increasing the strength of an edible film, cellulose derivatives such as carboxymethyl cellulose (CMC) can also be added [28]. Carboxymethyl cellulose (CMC) derived from carboxymethylation of cellulose, is a biopolymer that has biodegradable properties, is soluble in water, is non-toxic and has good ability to form a transparent film [29]. Addition of CMC can increase moisture resistance and tensile strength without decreasing film flexibility [30].…”

Lipid-Based Nanostructures for the Delivery of Natural Antimicrobials

“…Furthermore, some recent research uses both structures, liposomes and NLC, for encapsulation of the same antimicrobial extract, and this offers an interesting opportunity to analyze the properties of each approach. Turmeric extracts loaded in liposomes (TNL) and NLC (T-NLC) were reported in [115,122]; in these works, both nanostructures showed similar size (around 100 nm) and particle size distribution (around 0.4), high EE (95 and 98%) and also better antimicrobial activity as compared with the free turmeric extract; however, the T-NLC presented higher values of MIC against E. coli (18.5 mg/mL) and S. aureus (0.079 mg/mL), as compared with the TNL (0.58 mg/mL and 0.07, respectively). This difference could be related to the behavior and velocity of the bioactive release of each lipid-based structure, which in some conditions tend to be lower in NLC [66].…”

Emerging Nanoparticles in Food: Sources, Application, and Safety

“…Nanoparticles (NPs) have a unique size, surface, and macro quantum tunnel effects, which make them superior to ordinary materials in strength, toughness, specific heat capacity, catalytic ability, conductivity, diffusivity, and magnetic susceptibility. , They are primarily used in catalysis, transportation, biomedicine, and sensing. NPs are also used in the food industry to improve the color, morphology, texture, and stability of food. , Integrating NPs into the food formula can create foods with richer and more complex designs in structure and function. On the other hand, NPs are used in food packaging to enhance the antibacterial effect and fresh-keeping of food due to their mechanical, optical, catalytic, and antibacterial properties.…”