Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese

Bedoya-Serna, Carolina M.; Dacanal, Gustavo C.; Fernandes, Andrezza Maria; Pinho, Samantha C.

doi:10.1016/j.bjm.2018.05.004

Cited by 155 publications

(64 citation statements)

References 44 publications

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“…The main components of oregano essential oil (OEO) (Origanum vulgare L.) are carvacrol and thymol, which together represent up to 85% of its composition (Burt, 2004). Oregano essential oil has been associated with antifungal (Bedoya-Serna et al, 2018), antibacterial, and antioxidant activity in vitro (Gandra et al, 2013) and in vivo (Zanini et al, 2013;Ri et al, 2017), stimulation of enzyme secretion (He et al, 2017), and modulation of microbial colonization of the gastrointestinal tract and intestinal morphology (Dias et al, 2015;He et al, 2017). However, reports of its effects on the performance and carcass characteristics of broilers have been inconsistent, with positive effects on these characteristics (Mathlouthi et al, 2012;Peng et al, 2016) as opposed to no effects (Alp et al, 2012;Koyama et al, 2014) being detected.…”

Section: Introductionmentioning

confidence: 99%

Oregano essential oil in the diet of broilers: performance, carcass characteristics, and blood parameters

Eler¹,

Gomes²,

Trindade³

et al. 2019

SA J. An. Sci.

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Efficacy of the phytogenic feed additive oregano essential oil (OEO) (Origanum vulgare L.) was assessed as an alternative to an antibiotic as a growth promoter (AGP) in broiler diets. Three hundred male broiler chicks were assigned to five treatments, which consisted of diets with different levels of OEO (300, 600, and 900 mg/kg of diet), a negative control, and a positive control. Broiler performance was evaluated from 1 to 21 and 1 to 39 days old. From 1 to 39 days old, the broilers of the negative control group presented lower feed intake than those fed OEO300. No significant effect was observed on weight gain. The greatest feed conversion ratio occurred in the positive control group. Broilers treated with OEO300 had greater carcass yield than those in the positive control group. The haemogram, leukogram, and heterophil/lymphocyte ratio were positively influenced by OEO300. Red blood cell and leukocyte counts increased in a dose-dependent manner in broilers fed OEO-supplemented diets, while broilers in the positive control group had the lowest levels of haematocrit, mean corpuscular haemoglobin concentration, and plasma protein. Differential leukometry revealed lymphocyte numbers were increased with OEO treatment and reduced in the positive control group. For hepatic and renal metabolism, the broilers in the positive control group exhibited the greatest serum activities of aspartate aminotransferase, alanine aminotransferase, gamma-glutamyl transferase, and alkaline phosphatase. Although more studies on its efficacy are needed, OEO at 300 mg/kg may be used as a phytogenic additive in broiler diets, especially those without AGP.

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Section: Introductionmentioning

confidence: 99%

Oregano essential oil in the diet of broilers: performance, carcass characteristics, and blood parameters

Eler¹,

Gomes²,

Trindade³

et al. 2019

SA J. An. Sci.

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“…towards oxidation, heat, and light 9 . Nanoencapsulation seems to be an attractive novel approach to avoid these limitations 10 .…”

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confidence: 99%

Effect of nanoencapsulation on volatile constituents, and antioxidant and anticancer activities of Algerian Origanum glandulosum Desf. essential oil

Ali

Al-Khalifa

Aouf

et al. 2020

Sci Rep

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Nanoencapsulation is an attractive novel technique used for incorporating essential oils in food preparations and pharmaceutical formulae. This study investigated the effect of nanoencapsulation on the composition of volatile compounds, as well as the antioxidant and anticancer activities of hydrodistilled (HD) Origanum glandulosum Desf. Oil, which was encapsulated into nanocapsules via High Speed Homogenization (HSH) and into nanoemulsions through High Pressure Homogenization (HPH). Thirty-two volatile components were identified using Gas Chromatography-Mass Spectrometry analysis (GC-MS) in HD essential oil representing 99.04% of the total oil content. GC-MS analysis showed that the use of HPH to prepare nanoemulsions negatively affected the active compounds present in HD oil, particularly carvacrol and thymol, whereas the use of HSH led to significant quantitative differences in the composition of volatiles between HD oil and nanocapsules but generated the same profile. Consistent with the differences in total phenolics, total flavonoids, and volatiles identified in HD and nanoparticles, HD essential oil exhibited a higher antioxidant activity (IC 50 4.22 mg/ mL) than nanocapsules (IC 50 57.51 mg/mL) and nanoemulsion (IC 50 78.50 mg/mL), while nanocapsules showed the strongest cytotoxic effect on liver cancer cell line Hep-G2 (54.93 μg/mL) in comparison to HD oil (73.13 μg/mL) and nanoemulsions (131.6 μg/mL).The Origanum genus (Lamiaceae family) includes approximately 38 species that have been studied extensively for potential importance, and uses in flavoring foods and traditional medicine due to their pharmacological characteristics 1 . Origanum species are widely distributed in North Africa, eastern Mediterranean, and Siberian regions. According to Kokkini 2 , Origanum taxa are rich in essential oils that exhibit well-known antioxidant and antimicrobial properties. Based on the chemical composition of essential oils, Origanum species have been classified into three main chemotypes: thymol/carvacrol, linalool/terpinen-4-ol, and sesquiterpenes.Origanum glandulosum Desf., which belong to thymol and /or carvacrol chemotype, is an endemic herb of Algeria, Morocco and Tunisia used in traditional medicine to treat cough, rheumatism, diabetes, and fever 3 . Previous studies have reported antioxidant, antimicrobial, antifungal, and insecticidal activities of the essential oil extracted from O. glandulosum Desf 4-7 . However, to the best of our knowledge, the anticancer properties of this oil have not yet been investigated, despite the focus of several recent studies on the use of natural products with potent antioxidant activity in cancer treatment 8 .Like most essential oils, the use of O. glandulosum Desf. oil in food or pharmaceutical industries may have some limitations owing to its aroma, flavor, volatility, poor dispersibility in hydrophilic media, and sensitivity

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“…These compounds suggest that the fabricated nano‐emulsion exerts high antimicrobial activities. In a similar study, Bedoya‐Serna et al () utilized the PIT method to obtain the oregano essential oil nano‐emulsion and showed that nano‐encapsulated oregano essential oil presented an inhibitory effect against the three genera of fungi ( Cladosporium sp., Fusarium sp., and Penicillium sp.). In another PIT attempt involving cinnamon oil, the formulated nano‐emulsion also exhibited inhibitory activities against a number of foodborne pathogens including Escherichia coli , Salmonella typhimurium , Staphylococcus aureus, and Vibrio parahaemolyticus thanks to the presence of cinnamaldehyde, which was retained in high concentration after emulsification (Chuesiang, Siripatrawan, Sanguandeekul, Yang, et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Recent interest in nano‐emulsion has shifted to optimization of the preparation process of nano‐emulsions containing essential oil, which showed improved bioactivities in comparison with the bare essential oil. Plant materials that were utilized in this process included Salvia multicaulis (Gharenaghadeh et al, ), clove/cinnamon (Zhang, Zhang, Fang, & Liu, ), oregano (Bedoya‐Serna, Dacanal, Fernandes, & Pinho, ), Cleome viscosa (Krishnamoorthy et al, ), and lemon myrtle/anise myrtle (Nirmal, Mereddy, Li, & Sultanbawa, ).…”

Section: Introductionmentioning

confidence: 99%

Formulation of black pepper (Piper nigrum L.) essential oil nano‐emulsion via phase inversion temperature method

Vinh¹,

Hien

Đao³

2020

Food Science & Nutrition

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Recent trends in preservation of processed foods involve the use of natural compounds, rather than chemically synthesized additives, to simultaneously confer antimicrobial properties and prevent fat oxidation. In this regard, black pepper essential oils, due to its diversity in biological activities, have been increasingly popular. The compounds are often used in relatively low amounts and in the form of nanoparticles to permit well blending into foods or uniform dispersion on the surface of fresh meat. The purpose of this study is to determine experimental parameters of a nano‐emulsion formation process from black pepper essential oil via the phase inversion temperature (PIT) technique. The study results showed that the system achieved the optimal nano‐emulsion under following condition: the ratio by weight of water: Tween‐80: oil = 86:9.7:4.3, the stirring speed of nano‐emulsions at 500 rpm for 45 min (heating at 75°C for 30 min and then rapidly cooling at 5°C for 15 min).

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Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese

Cited by 155 publications

References 44 publications

Oregano essential oil in the diet of broilers: performance, carcass characteristics, and blood parameters

Oregano essential oil in the diet of broilers: performance, carcass characteristics, and blood parameters

Effect of nanoencapsulation on volatile constituents, and antioxidant and anticancer activities of Algerian Origanum glandulosum Desf. essential oil

Formulation of black pepper (Piper nigrum L.) essential oil nano‐emulsion via phase inversion temperature method

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