Antimicrobial and antioxidant activities of carvacrol microencapsulated in hydroxypropyl-beta-cyclodextrin

Kamimura, Juliane A.; Santos, Emerson H.; Hill, Laura E.; Gomes, Carmen

doi:10.1016/j.lwt.2014.02.014

Cited by 117 publications

(112 citation statements)

References 47 publications

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“…Encapsulation of essential oils from cinnamon and clove could improve their antimicrobial activity has been reported (Hill, Gomes, & Taylor, 2013). Similar observation was also reported in the literature (Kamimura, Santos, Hill, & Gomes, 2014). The antimicrobial activity of the encapsulated carvacrol with hydroxypropyl-β-cyclodextrin against Escherichia coli and Salmonella enterica serovar Typhimurium could be increased from the free carvacrol.…”

Section: Introductionsupporting

confidence: 86%

“…These components then competed with the major compound for inclusion complex formations with the HPβCD. Kamimura et al (2014) reported that the encapsulation efficiency values of pure carvacrol in HPβCD prepared by kneading and freeze-drying methods were around 78% and 84%, respectively. Chemical components from yarrow plant was also encapsulated in the other carriers such as alginate-chitosan system and the system exhibited 82.4% efficiency of polyphenol encapsulation (Belscak-Cvitanovic et al, 2011;Dordevic et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

“…Similar observations have been reported. Kamimura et al (2014) reported that water solubility of the pure carvacrol increased and the K s value decreased with increasing temperatures. Hill et al (2013) also found that the water solubility of pure compounds (trans-cinnamaldehyde and eugenol) and essential oils (from cinnamon bark and clove bud extract) increased with increasing temperatures, while the K s values decreased with increasing temperature.…”

Section: Phase Solubility Studymentioning

confidence: 99%

“…The encapsulated yarrow oil gave slightly lower antioxidant activity than the activity of the free yarrow oil ( Figure 5). It was a result of the HPβCD was blocking the functional groups of active compounds during reacting with DPPH radicals (Kamimura et al, 2014). However, the encapsulation has been reported to increase the stability of the essential oils (Hedges et al, 1995;Qi & Hedges, 1997).…”

Section: Evaluation Of Antioxidant Activity Of Yarrow Oil Encapsulatedmentioning

confidence: 99%

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Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

Rakmai

Cheirsilp

Agrasar

et al. 2017

CyTA - Journal of Food

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Essential oil from yarrow (Achillea millefolium L. s. l.) has a broad spectrum of pharmacological activities. However, active chemical components of yarrow oil are sensitive to environmental factors such as, light, oxygen and temperature. Encapsulation of essential oil offers solutions for the limitation. Yarrow oil was encapsulated in hydroxypropyl-β-cyclodextrin (HPβCD) through freezedrying technique with encapsulation efficiency of 45%. Inclusion complex formation was examined by scanning electron microscope, Fourier transformed infrared spectroscopy and UV-vis analysis and phase solubility study. Yarrow oil gave strong antioxidant activity of 72% DPPH scavenging at 50 μg/mL. HPβCD could protect active compounds of essential oil and retained antioxidant activity after sunlight exposure. Yarrow oil also exhibited antibacterial activity against Staphylococcus aureus and Escherichia coli with the minimum inhibitory concentration (MIC) values of 250 μg/mL and 500 μg/mL, respectively. The antibacterial efficacy was much improved after encapsulation against both S. aureus and E. coli with the MIC value of 62.5 μg/mL.Encapsulación de aceite esencial de milenrama en hidroxipropil-beta-ciclodextrina. Caracterización fisicoquímica y evaluación de bioeficiencia. RESUMENEl aceite esencial de la milenrama (Achillea millefolium L. s. l.) presenta un amplio espectro de actividades farmacológicas. Sin embargo, los componentes químicos activos del aceite son sensibles a factores ambientales tales como, luz, oxígeno y temperatura. La encapsulación del aceite esencial ofrece soluciones para esta limitación. El aceite se encapsuló en hidroxipropil-β-ciclodextrina (HPβCD) mediante la técnica de liofilización con un rendimiento del 45%. La formación del complejo de inclusión se analizó mediante técnicas de SEM, FT-IR y UV-vis y se realizó un estudio de solubilidad. El aceite presentó una fuerte actividad antioxidante de 72% de DPPH. HPβCD protege los compuestos activos de aceite esencial y retoene la actividad antioxidante después de la exposición a luz solar. El aceite también exhibió actividad antibacteriana contra Staphylococcus aureus y Escherichia coli con valores mínimos de concentración inhibitoria (MIC) de 250 μg/mL y 500 μg/mL, respectivamente. La eficacia antibacteriana mejoró mucho después de la encapsulación contra S. aureus y E. coli con un valor de CIM de 62,5 μg /ml. ARTICLE HISTORY

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Section: Introductionsupporting

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Section: Phase Solubility Studymentioning

confidence: 99%

Section: Evaluation Of Antioxidant Activity Of Yarrow Oil Encapsulatedmentioning

confidence: 99%

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Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

Rakmai

Cheirsilp

Agrasar

et al. 2017

CyTA - Journal of Food

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“…In the last decade, there has been great progress in the development of microencapsulated compounds in the food and pharmaceutical industries, as they offer greater degradation resistance and compound stability [53,[55][56][57][58][59].…”

Section: Miscellaneous Propertiesmentioning

confidence: 99%

β-Cyclodextrins as Encapsulating Agents of Essential Oils

Capelezzo¹,

Mohr²,

Dalcanton³

et al. 2018

Cyclodextrin - A Versatile Ingredient

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Many scientific studies have made advances in the ability to encapsulate natural extracts by cyclodextrins. These studies have addressed the physical and chemical conditions of the encapsulation reactions, employed several types of essential oils and characterized the microcapsules as to their ability to release encapsulated active principles. The essential oils studies with cyclodextrin encapsulation processes have been highly varied. However, the most studied are the essential oils with antimicrobial and antioxidant capacities. The essential antimicrobial and antioxidant oils are easily degraded. In the presence of oxygen, they are oxidized, and at low temperatures, they are volatilized and decomposed. Thus, cyclodextrins are coatings capable of protecting these essential oils from environmental conditions and agents capable of promoting oil degradation, in addition to controlling their release. In this chapter of the book, we review scientific papers that examine the encapsulation of antimicrobial essential oils and antioxidant essential oils with β-cyclodextrins.

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Cyclodextrins

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Antimicrobial and antioxidant activities of carvacrol microencapsulated in hydroxypropyl-beta-cyclodextrin

Cited by 117 publications

References 47 publications

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

β-Cyclodextrins as Encapsulating Agents of Essential Oils

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