Characterization and evaluation of antioxidant and antimicrobial capacity of prepared liquid smoke-loaded chitosan nanoparticles

Tuesta, Tarsila; Monteza, José; Silva-Jaimes, Marcial; Pacco, Gustavo Adolfo Ruiz; Changanaqui, Katherina; Suarez, José B. Espinoza –; Alarcón, Hugo; Anaya, Ana María Osorio; Negrón, Ana Cecilia Valderrama; Sotomayor, Marı́a Del Pilar Taboada

doi:10.1016/j.jfoodeng.2021.110912

Cited by 10 publications

(3 citation statements)

References 41 publications

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“…The transformation of liquid smoke into nanoparticles or nanoencapsulation represents a novel advancement in harnessing liquid smoke [ 22 , 23 ]. Nanoparticle or nanoencapsulation technology for liquid smoke has been employed for its original purpose, which is as a food preservative [ 24 , 25 ], as well as for its antimicrobial properties in food [ 26 ], and antioxidant potential [ 27 ]. In terms of therapeutic effects, rice husk liquid smoke has been successfully transformed into n -RHLS, demonstrating antibacterial activity against bacteria implicated in periodontitis [ 17 ] and the ability to stimulate osteoblast formation [ 13 ].…”

Section: Discussionmentioning

confidence: 99%

Nanoparticle‐Based Rice Husk Liquid Smoke as Periodontitis Therapy through OPG, RANK, and RANKL Expression

Arundina,

Budhy,

Oki

et al. 2024

International Journal of Biomaterials

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Introduction. Periodontitis therapy employing nanomaterials with submicron sizes holds promise for enhancing osteogenesis and facilitating periodontal cell proliferation. This study aims to assess the potential of nanoparticle‐based rice husk liquid smoke (n‐RHLS) in an animal model of periodontitis by evaluating the expression of osteoprotegerin (OPG), receptor activator of nuclear factor‐kβ (RANK), and receptor activator of nuclear factor‐kβ ligand (RANKL). Methods. Twenty‐eight male Wistar rats were inoculated with 109 CFU/ml of Porphyromonas gingivalis in the sulcus mandibular incisor region to create periodontitis and subsequently treated with n‐RHLS while the control with saline. Immunohistochemical staining was performed on the mandibular incisor to assess OPG, RANK, and RANKL expression 2 and 7 days after treatment. Results. OPG expression exhibited a significant increase at both 2 and 7 days, while RANKL expression decreased notably after 7 days of treatment using n‐RHLS (p < 0.05). In contrast, RANK expression did not show significant differences compared to the control groups (p > 0.05). Conclusion. Nanostructured liquid smoke derived from rice husk nanoparticles (n‐RHLS) demonstrates potential as a therapeutic agent for periodontitis, especially on OPG/RANK/RANKL expression, by modulating OPG and RANKL expression to support periodontal tissue health.

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Section: Discussionmentioning

confidence: 99%

Nanoparticle‐Based Rice Husk Liquid Smoke as Periodontitis Therapy through OPG, RANK, and RANKL Expression

Arundina,

Budhy,

Oki

et al. 2024

International Journal of Biomaterials

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“…In misting, the product is in a smoking chamber with a sprayer dispensing appropriate LS doses. Immersion involves dipping the product in a diluted solution of the smoking preparation [32][33][34][35]. Proper preparation of smoke extracts is low-cost and eliminates the presence in food of most of the harmful substances that are naturally contained in smoke.…”

Section: Smoking Methodsmentioning

confidence: 99%

Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking

Nizio,

Czwartkowski,

Niedbała

2023

Sustainability

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The food industry is striving for a sustainable development of thermal food processing. Smoking is an example of a process that has grown in popularity in recent years. There is a lack of systematic knowledge in the literature regarding this undervalued process, so the purpose of this review is to analyze the state of knowledge about the methods and technologies of smoking food products and their impact on changing the quality of essential food products. Therefore, a comprehensive review of the literature on smoking processes from the past two decades was conducted. The most essential components absorbed from smoke during smoking are polycyclic aromatic hydrocarbons (PAHs). In the present work, 24 PAHs are summarized, and the capability of 12 food products to absorb them is described. Analysis of the principal components of absorbed PAHs showed that some products from different groups exhibit a similar ability to absorb these compounds, mainly influenced by their physical properties. The pre-treatment practices of raw materials before smoking, the smoking raw materials used, and their quality parameters were characterized (along with the effects of smoking methods on selected product groups: fish, meats, and cheeses). In addition, the gap in research concerning the absorption of other components of smoke, e.g., phenols, alcohols, ketones, and aldehydes, which directly impact food quality, is indicated.

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“…Liquid smoke can be used for various purposes, among them is to preserve or extend the shelf life of a product. The functional properties of liquid smoke are obtained from its organic compounds which include phenols, alcohols, carboxylic acids, terpenes, ketones and aldehydes [12]. Acid compounds contained in liquid smoke can inhibit the formation of spores and microbial growth in food products [13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characteristics, Antioxidant and Antibacterial Activities of Liquid Smoke Derived from Mixed Sawdust and Cocoa Pod Husks Biomass

Suryani¹,

Rizal²,

Prasetyo³

et al. 2023

Trends Sci

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This study aimed to analyze the physicochemical characteristics, antioxidant and antibacterial activities of liquid smoke derived from mixed sawdust (MS) and cocoa pod husks (CPH) biomass. The liquid smoke formed by pyrolysis of MS and CPH biomass (Theobroma cacao L.) has the physical characteristics of brown color, transparrent, has floating solids, and has an acidic pH of 3.79 for MS and 5.43 for CPH. The results of the antibacterial assay of both liquid smokes by agar diffusion method against 3 pathogenic bacterial isolates; Escherichia coli FNCC 0091, Staphylococcus aureus FNCC 0047 and Salmonella typhimurium FNCC 0150 showed positive results with the formation of clear zones around the test discs. Antioxidant activity assay showed that liquid smoke derived from the biomass of MS had an IC50 value of 0.112 mg/mL, more potential than liquid smoke derived from the biomass of CPH, which was 2.060 mg/mL. Liquid smoke chemical composition analyzed by Gas Chromatography-Mass Spectrometry method showed that liquid smoke derived from MS biomass was dominated by acetic acid (64.64 %), phenols (12.08 %) and acetone (5.78 %), while the liquid smoke derived from CPH biomass was dominated by methylamine (37.26 %), acetic acid (24.61 %) and acetone (19.89 %). The acetic acid, phenols, methylamine and acetone content in both liquid smokes thought to play an important role on its antioxidant activities and inhibition of bacterial growth. HIGHLIGHTS Pyrolysis uses biomass as raw material in the form of mixed sawdust from the home furniture industry and CPH which are a by-product of the chocolate processing industry The liquid smoke obtained from the pyrolysis of both types of biomass has a unique composition and has antibacterial and antioxidant properties The liquid smoke has the potential to be applied as a preservative in food products GRAPHICAL ABSTRACT

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Characterization and evaluation of antioxidant and antimicrobial capacity of prepared liquid smoke-loaded chitosan nanoparticles

Cited by 10 publications

References 41 publications

Nanoparticle‐Based Rice Husk Liquid Smoke as Periodontitis Therapy through OPG, RANK, and RANKL Expression

Nanoparticle‐Based Rice Husk Liquid Smoke as Periodontitis Therapy through OPG, RANK, and RANKL Expression

Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking

Physicochemical Characteristics, Antioxidant and Antibacterial Activities of Liquid Smoke Derived from Mixed Sawdust and Cocoa Pod Husks Biomass

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