Antibacterial hop extracts encapsulated in nanochitosan matrices

Leonida, Mihaela D.; Belbekhouche, Sabrina; Benzecry, Alice; Peddineni, Manasa; Suria, Andrea M.; Carbonnier, Benjamin

doi:10.1016/j.ijbiomac.2018.09.003

Cited by 38 publications

(25 citation statements)

References 40 publications

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“…The EE% obtained in this study is well comparable with a very recent study carried out by Leonida et al, () who provided a nanochitosan carrier following the ionotropic gelation method for simultaneously encapsulation of lupulon‐xanthohumol. These authors reported that EE% of lupulon and xanthohumol at the concentration of 11.3 µg/ml of each are equal to 81.7% and 97.13%, respectively.…”

Section: Resultssupporting

confidence: 90%

Co‐encapsulation of lupulon and xanthohumol in lecithin‐based nanoliposomes developed by sonication method

Khatib

Varidi

Mohebbi

et al. 2019

J Food Process Preserv

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Co‐encapsulation of lupulon and xanthohumol, as major bioactive components of hop in lecithin‐based nanoliposomes was developed by sonication method. The procedure of production was optimized by considering the duration and the power of ultrasound device as well as the concentration of lecithin as variables for the Response Surface Methodology. The average particle size, ζ‐potential, and the melting point of nanoliposomes were determined to be 167.2 nm, 36.4 mV, and 123.19°C, respectively. Encapsulation efficiency (EE%) of lupulon was 71.12%, while for xanthohumol it was 67.81%. Transmission Electron Microscopy confirmed the formation of nanoscale‐liposomes. The IC50 indicating the antioxidant activity of xanthohumol/lupulon‐loaded nanoliposomes was found to be 60.38 µg/ml. The minimum inhibitory concentration against Clostridium perfringens was equal to 32 mg/ml. This study shows the capability of lupulon and xanthohumol as nature products that simultaneously encapsulated in a liposomal coating to replace synthetic additives in model food such as meat products. Practical applications The global consumer trends to avoid synthetic additives in food products have been progressively increased in recent years. Lupulon and xanthohumol are two major components of hop extract which possess a number of promising biological activities. However, due to their bitter taste and strong flavor, these are not commercially used in food products in free state. In this study, lupulon and xanthohumol were simultaneously encapsulated in lecithin‐based nanoliposome by employing the sonication method. The procedure of nanoliposome production was optimized based on the efficiency of encapsulated materials released from the encapsulants. The biological activities of the lupulon/xanthohumol nanoliposomes were evaluated. The promising results from this study suggested replacing of synthetic additives in real food systems such as meat products by these native components in the format of encapsulation.

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Section: Resultssupporting

confidence: 90%

Co‐encapsulation of lupulon and xanthohumol in lecithin‐based nanoliposomes developed by sonication method

Khatib

Varidi

Mohebbi

et al. 2019

J Food Process Preserv

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“…Chitosan is one of the most widely used encapsulating agents and several reports have been published recently especially for polyphenolic compounds [ 138 ], most of them using the ionotropic gelation method with TPP ( Table 1 ) [ 99 , 101 , 134 , 135 , 138 , 139 , 141 , 142 , 143 , 144 ].…”

Section: Chitosan As a Matrix For The Encapsulation Of Pure Phytocmentioning

confidence: 99%

“…(-)-Epigallocatechin-3-gallate (EGCG) ( Figure 5 ), a flavan-3-ole, encapsulated in chitosan nanoparticles has shown enhanced oral delivery and therapeutic application for many diseases [ 136 , 137 ]. Lupulone and xanthohumol ( Figure 5 ) extracted from the plant Humulus lupulus L. wereincorporated in chitosan nanoparticles showed good stability and antimicrobial activity for many applications [ 144 ]. Zu et al [ 152 ] entrapped resveratrol in carboxymethyl chitosan.…”

Section: Chitosan As a Matrix For The Encapsulation Of Pure Phytocmentioning

confidence: 99%

“…The main reasons for that are their sub-optimal pharmacokinetic and pharmacodynamics properties such as poor water solubility, bioavailability and half-life period and limited dose regimen [ 160 , 161 ]. Their poor stability is another limiting factor and, in some cases, their extremely bitter taste restricts the number of their applications as preservativesin foods [ 144 ].…”

Section: Chitosan As a Matrix For The Encapsulation Of Plant Extramentioning

confidence: 99%

“…The aforementioned shortcomings are less intense upon encapsulation in nanosized matrices. Solubility, bioavailability of certain active agent, pharmacokinetic profile, toxicity problems, stability and targeting ability are enhanced using nanotechnology [ 144 , 160 , 161 ]. In addition, nanotechnology is a very useful strategy for cancer therapies, providing a new delivery system of natural products to tumor sites selectively.…”

Section: Chitosan As a Matrix For The Encapsulation Of Plant Extramentioning

confidence: 99%

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Nanosystems for the Encapsulation of Natural Products: The Case of Chitosan Biopolymer as a Matrix

et al. 2020

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Chitosan is a cationic natural polysaccharide, which has emerged as an increasingly interesting biomaterialover the past few years. It constitutes a novel perspective in drug delivery systems and nanocarriers’ formulations due to its beneficial properties, including biocompatibility, biodegradability and low toxicity. The potentiality of chemical or enzymatic modifications of the biopolymer, as well as its complementary use with other polymers, further attract the scientific community, offering improved and combined properties in the final materials. As a result, chitosan has been extensively used as a matrix for the encapsulation of several valuable compounds. In this review article, the advantageous character of chitosan as a matrix for nanosystemsis presented, focusing on the encapsulation of natural products. A five-year literature review is attempted covering the use of chitosan and modified chitosan as matrices and coatings for the encapsulation of natural extracts, essential oils or pure naturally occurring bioactive compounds are discussed.

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