Characterization of Rosewood and Cinnamon Cassia essential oil polymeric capsules: Stability, loading efficiency, release rate and antimicrobial properties

Barbosa, Rennan F. S.; Yudice, Eliana Della Coletta; Mitra, Sushanta K.; Rosa, Derval dos Santos

doi:10.1016/j.foodcont.2020.107605

Cited by 48 publications

(22 citation statements)

References 37 publications

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“…1, the larger part of CEO was released within the first 30 minutes, after which a sustained release occurred. The same trend was observed for the release of mint essential oil and cinnamon essential oil from micro-and nanocapsules in alcoholic aqueous food models [39][40][41]. This behavior is often observed for encapsulated systems, and the initial burst release of the EO is associated with the EO located in the outermost region of the capsule [42].…”

Section: P R E -P R I N T P R E -P R I N Tsupporting

confidence: 71%

Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof

et al. 2021

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In this study, cinnamon essential oil (CEO) nanocapsules were stabilized by means of bacterial cellulose nanocrystals (BCNCs) and encapsulated using fish gelatin as the main polymer phase. Emulsions were prepared at pH 5 using different CEO concentrations (0.03, 0.06, 0.12, 0.24, 0.36, and 0.48% v/w) and a fixed amount of fish gelatin (3% w/w) and BCNCs (0.06% w/w). The controlled release of the essential oil was assessed by release studies, which revealed that the higher the CEO concentration, the lower the release rate of CEO. In addition, modelling of experimental data using five different equations showed that the best fitting was obtained for the Korsmeyer-Peppas model, according to which the CEO release obeyed a non-Fickian behavior. Films obtained from the same formulations were characterized in terms of optical properties (light transmittance and haze), surface wettability, barrier (oxygen, carbon dioxide, and water vapor transmission rates) and mechanical properties. It was observed that an increased amount of CEO in the films did not significantly affect both transparency and haze, while it yielded an increase in surface hydrophobicity (~ 120% increase in water contact angle over the control) and elongation. Finally, the barrier performances of films against O2, CO2, and water vapor suggest a potential application of CEO/GelA-BCNC matrices as antimicrobial layers (in the form of coatings deposited on plastic films or directly on food) in living foods that have a respiratory metabolism, such as modified atmosphere-packaged crustaceans and mollusks as well as fruits and vegetables.

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Section: P R E -P R I N T P R E -P R I N Tsupporting

confidence: 71%

Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof

et al. 2021

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“…Regardless of the type of synthesis method, the thermal analysis revealed the predominant metallic character of NPs conjugated with sage EO (Ag@S, Ag@SU), whereas the use of cinnamon EO (Ag@C, Ag@CU) resulted in an increased amount of conjugated organic molecules. Current literature reports temperatures between 150-250ºC for complete volatilization and thermal decomposition of EOs [67][68][69][70]. Our TGA data proved the thermal stabilizing role of AgNPs on selected EOs.…”

Section:  Discussionsupporting

confidence: 71%

Biodistribution of essential oil-conjugated silver nanoparticles

Gherasim

Grumezescu²,

Mogoşanu³

et al. 2021

Rom J Morphol Embryol

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The beneficial synergy between antimicrobial silver nanoparticles (AgNPs) and essential oils (EOs), with therapeutic effects that have been acknowledged and explored for a long time, opens the way towards developing new and promising alternatives for anti-infective therapies. With the aim to improve the cytocompatibility and stability of AgNPs and to overcome the volatilization of EOs, AgNPs conjugated with sage (Salvia officinalis) and cinnamon (Cinnamomum aromaticum) EOs were obtained in our study. The synthesis process was realized either by classical or ultrasound-assisted chemical reduction. Compositional and microstructural characterization of the as-obtained Ag@EO NPs was performed by X-ray diffraction (XRD), thermogravimetric analysis (TGA), scanning electron microscopy (SEM) and transmission electron microscopy (TEM). The biodistribution of Ag@EO NPs was evaluated on a mouse animal model.

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“…The release kinetics of C. cassia oil was evaluated via a previously reported method 41 with modifications. A 200 μL amount of emulsions with different ChNF concentrations was added into 20 mL of 0.01 M PBS buffer of pH 7.4 (from Gibco, Thermo Fisher), and 0.5 mL of ethanol was added subsequently to dissolve out the C. cassia oil.…”

Section: Methodsmentioning

confidence: 99%

Cinnamon Cassia Oil Emulsions Stabilized by Chitin Nanofibrils: Physicochemical Properties and Antibacterial Activities

Huang

Liu

et al. 2020

J. Agric. Food Chem.

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Nowadays consumers are increasingly demanding food with fewer synthetic preservatives, which makes antimicrobial essential oils (EOs) from plants promising alternatives. In this work, surfactant-free emulsions were successfully fabricated from Cinnamon cassia oil (C. cassia oil) with partially deacetylated chitin nanofiber (ChNF) adopted as a Pickering stabilizer. The storage stability and microstructures of the emulsions with different concentrations of ChNF were studied in detail. As ChNF concentration increased, the emulsion droplet size decreased while the emulsion stability increased with stable periods as long as 90 days. This could be attributed to the Pickering stabilization realized by irreversible adsorption of the ChNF at the oil−water interface (revealed by fluorescent microscopy) and subsequent formation of an interdroplet ChNF network in the continuous phase, which was further strengthened in the presence of the aldehyde moiety in the C. cassia oil (verified by FTIR spectra). The rheological data and SEM images provided further evidence for network formation in the emulsions with increased ChNF concentration. Furthermore, the antimicrobial activity of the emulsion against Escherichia coli and the release patterns of EOs from emulsions were also investigated. The emulsions showed prolonged antibacterial activities but enhanced diffusion efficiency with the introduction of ChNF, which turned out to be a good encapsulation system for the controlled release of EOs. This work evidences the promising advantages of ChNF-stabilized Pickering emulsions as a facile EOs delivery system for application in food preservation and related fields.

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Characterization of Rosewood and Cinnamon Cassia essential oil polymeric capsules: Stability, loading efficiency, release rate and antimicrobial properties

Cited by 48 publications

References 37 publications

Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof

Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof

Biodistribution of essential oil-conjugated silver nanoparticles

Cinnamon Cassia Oil Emulsions Stabilized by Chitin Nanofibrils: Physicochemical Properties and Antibacterial Activities

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