Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juice

Garcia-Sotelo, Dalila; Silva‐Espinoza, Brenda A.; Pérez-Tello, Manuel; Olivas, Isela; ́Álvarez-Parrilla, Emilio; González‐Aguilar, Gustavo A.; Ayala-Zavala, J. Fernando

doi:10.1016/j.lwt.2019.05.061

Cited by 50 publications

(19 citation statements)

References 20 publications

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“…Eleven EOs that showed high antifungal activity in previous studies were investigated for their antifungal activity against A. flavus NRRL 3357, a dominant AFB1-producing strain. Among these, mugwort [45], peppermint [46] and rosemary EOs [47,48] were previously proposed as potential preservatives, with the ability to extend the shelf life of food [49][50][51]. However, in this study, these three EOs had no visible antifungal effect on A. flavus NRRL 3357.…”

Section: Discussionmentioning

confidence: 58%

The Efficacy of Composite Essential Oils against Aflatoxigenic Fungus Aspergillus flavus in Maize

Xiang

Zhao

et al. 2020

Toxins

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The efficacy of eleven essential oils (EOs) against Aspergillus flavus NRRL 3357 was investigated. The highest antifungal activity against this aflatoxigenic fungus was exhibited by cinnamon, oregano and lemongrass, which showed low minimum inhibitory concentration (MIC) values under vapor conditions. Interactions of the three EOs were evaluated by the fractional inhibition concentration index (FICI), and the composite essential oils (CEO) showed synergistic inhibitory activities. Chemical analysis of the composite essential oils of cinnamon, oregano, and lemongrass (COL-CEO) revealed that (Z)-citral (33.44%), (E)-citral (32.88%) and carvacrol (19.84%) were the dominant components, followed by limonene (4.29%) and cinnamaldehyde (3.76%). COL-CEO not only inhibited fungal growth but also decreased aflatoxin B1 production by A. flavus. Downregulation of the relative expression of aflatoxin genes in the aflatoxin biosynthetic pathway by COL-CEO revealed its anti-aflatoxigenic mechanism. COL-CEO could also affect the colonization of A. flavus on maize grains. Therefore, COL-CEO may be considered as a potential natural antifungal agent, which could be used for the storage of maize and other grains.

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Section: Discussionmentioning

confidence: 58%

The Efficacy of Composite Essential Oils against Aflatoxigenic Fungus Aspergillus flavus in Maize

Xiang

Zhao

et al. 2020

Toxins

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“…It is a wild, strewing evergreen perennial plant that is native to the Mediterranean and cultivated in Iran, India, Southeast Asia, Central Asia, South Africa, Australia, and USA (Heidari‐Vala et al., 2013; Jalali‐Heravi et al., 2011; Kariminik et al., 2019). Among plant extracts, rosemary essential oil is an effective antimicrobial agent against several bacteria and fungi species (Garcia‐Sotelo et al., 2019; Mohsenabadi et al., 2018). Using essential oil can control microbial growth, albeit with limitations.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of rosemary essential oil in zein by electrospinning technique

Hosseini

Miri

Najafi

et al. 2021

Journal of Food Science

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In this study, rosemary essential oil was encapsulated in zeinelectrospun fibers at different concentrations of loading (0%, 2.5%, 5%, and 10% v/v). The chemical composition of rosemary essential oil was determined by GC-MS. The resultant zein-electrospun fibers were characterized by SEM, AFM, XRD, DSC, FTIR, and NMR. After being loaded with the essential oil, the fibers were evaluated for antimicrobial properties by the disc diffusion method against S. aureus (ATCC 1112) and E. coli (ATCC 1330). The release test was studied at pH values of 3 and 7.2 in phosphate buffer for 180 min. The GC-MS indicated that α-pinene occurred as a major compound in rosemary essential oil. Diameters of the zein-electrospun fibers increased in response to higher concentrations of rosemary essential oil. The AFM assay attributed a tubular morphology to the fibers. The physical status of rosemary essential oil in zein-electrospun fibers was determined by X-ray diffraction (XRD). DSC thermograms and FTIR spectra confirmed the existence of the rosemary essential oil in zein-electrospun fibers. FTIR spectra also indicated that adding rosemary essential oil to the fibers affected the secondary structure of zein protein. The NMR study showed that the electrospinning process did not change the secondary structure of zein. Disc diffusion indicated that zein-electrospun mats generated inhibition zones against S. aureus and E. coli. The release test revealed that pH values significantly affect the release of rosemary essential oil from fibers. The results demonstrated how loading zein-electrospun fibers with rosemary essential oil can benefit food packaging. Practical Application: In this study, electrospun fibers were produced from food-grade biopolymer to encapsulate rosemary essential oil. This product can be produced at industrial scale as an active food packaging/coating, controlled release, and delivery of the rosemary essential oil to food products and gastrointestinal. Also, it can be considered as a functional food to increase health.

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“…This behavior shows the presence of volatile compounds such as terpenes that are sensitive to temperatures above 40 °C. [ 36 ] For HACS curve, there is a weight loss under 150 °C, which is related to water evaporation and the second weight loss from 293 to 340 °C is related to HACS decomposition. As can be seen, 20% of the HACS was maintained at around 450 °C.…”

Section: Resultsmentioning

confidence: 99%

Characterization and Antibacterial Activity of Encapsulated Rosemary Essential Oil within Amylose Nanostructures as a Natural Antimicrobial in Food Applications

2021

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Rosemary essential oil (REO) is a natural phenolic compound with high antimicrobial activity. However, its application is limited due to the poor solubility in water, instability, and high volatility. In this study, REO is incorporated into the high amylose corn starch (HACS) nanostructures by inclusion complexation. The characterization of the obtained nanostructures is done by SEM, TGA, FTIR, and XRD. Encapsulation efficiency, loading capacity, stability, release, and antibacterial activity of encapsulated REO are analyzed. The nanostructures show spherical nanoparticles with an average size lower than 200 nm. The results of XRD and FTIR confirm the incorporation of REO into the amylose nanostructures. Thermogravimetric analysis indicates that the inclusion complex of REO and HACS increases the thermal stability of REO significantly. The solubility and antibacterial activity of REO are enhanced after complexation with amylose nanostructures. Minimum inhibitory concentration (MIC) of free REO is 3.52 mg mL−1 or 0.39% v/v and for encapsulated REO is decreased to 2.5 mg mL−1. The results suggest that HACS can be used as a potential carrier for sensitive and hydrophobic compounds to enhance their application in the pharmaceutical and food industries.

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Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juice

Cited by 50 publications

References 20 publications

The Efficacy of Composite Essential Oils against Aflatoxigenic Fungus Aspergillus flavus in Maize

The Efficacy of Composite Essential Oils against Aflatoxigenic Fungus Aspergillus flavus in Maize

Encapsulation of rosemary essential oil in zein by electrospinning technique

Characterization and Antibacterial Activity of Encapsulated Rosemary Essential Oil within Amylose Nanostructures as a Natural Antimicrobial in Food Applications

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