Cinnamon essential oil liposomes modified by sodium alginate‐chitosan: application in chilled pork preservation

Tu, Qian; Li, Shanshan; Zeng, Zhen; Liu, Yuntao; Wang, Caixia; Chen, Sai‐Yan; Hu, Bin; Li, Cheng

doi:10.1111/ijfs.16140

Cited by 19 publications

(7 citation statements)

References 59 publications

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“…Tu et al . (2022) prepared sodium alginate and chitosan‐modified cinnamon essential oil liposomes. The study investigated the preservation efficacy of these modified liposomes on pork.…”

Section: The Purpose and Methods Of Liposome Modificationmentioning

confidence: 99%

“…The aldehydes, phenols and ketones present in cinnamon essential oil exhibit potent inhibitory properties against food-borne microorganisms (Smaoui et al, 2022). Tu et al (2022) prepared sodium alginate and chitosan-modified cinnamon essential oil liposomes. The study investigated the preservation efficacy of these modified liposomes on pork.…”

Section: Improved Storage Stabilitymentioning

confidence: 99%

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Modification of liposomes: preparation, purpose, methods and the application in food

Liu,

Zan,

et al. 2024

Int J of Food Sci Tech

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SummaryThe use of liposomes as an effective delivery system has been well documented. This system offers protection to functional components from various environmental factors such as light, oxygen, temperature and pH. However, liposomes also present certain limitations, including poor targeting, instability, short in vivo circulation time and low utilisation of encapsulated substances. These drawbacks can be addressed through the modification of liposomes. This review article examines the preparation of modified liposomes using methods such as the thin‐film method, reverse evaporation method and injection method. The purpose of liposome modification and its application in food are discussed, with a focus on enhancing targeting, prolonging in vivo circulation time, improving stability and ensuring the stability of encapsulated substances during storage. Additionally, the article explores modification methods such as polyethylene glycol modification, peptide and protein modification and polysaccharide modification. This comprehensive review aims to contribute to a better understanding of liposome modification and provide valuable references for the development of novel modified liposomes.

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“…Tu et al . (2022) prepared sodium alginate and chitosan‐modified cinnamon essential oil liposomes. The study investigated the preservation efficacy of these modified liposomes on pork.…”

Section: The Purpose and Methods Of Liposome Modificationmentioning

confidence: 99%

Section: Improved Storage Stabilitymentioning

confidence: 99%

Modification of liposomes: preparation, purpose, methods and the application in food

Liu,

Zan,

et al. 2024

Int J of Food Sci Tech

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“…In the ultraclean workbench, 10 g of ground chicken was mixed with 9 mL of sterilized saline solution to create a 1:10 diluted sample. After shaking for 1 min, a series of 10-fold dilutions were performed and three appropriate dilutions were plated and incubated at 37 °C for 48 h to determine the total aerobic plate count [ 28 ].…”

Section: Methodsmentioning

confidence: 99%

Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken

Chen

et al. 2023

Foods

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This research investigates the antibacterial potential of plant essential oil components including thymol, carvacrol, citral, cinnamaldehyde, limonene, and β-pinene against Salmonella Enteritidis (S. Enteritidis). Through the determination of minimum inhibitory concentration, three kinds of natural antibacterial agents with the best inhibitory effect on S. Enteritidis were determined, namely thymol (128 μg/mL), carvacrol (256 μg/mL), and cinnamaldehyde (128 μg/mL). Physical, chemical, microbial, and sensory characteristics were regularly monitored on days 0, 2, 4, and 6. The findings of this study reveal that both thymol at MIC of 128 μg/mL and carvacrol at MIC of 256 μg/mL not only maintained the sensory quality of chicken, but also decreased the pH, moisture content, and TVB-N value. Additionally, thymol, carvacrol and cinnamaldehyde successfully inhibited the formation of S. Enteritidis biofilm, thereby minimizing the number of S. Enteritidis and the total aerobic plate count in chicken. Hence, thymol, carvacrol, and cinnamaldehyde have more effective inhibitory activities against S. Enteritidis, which can effectively prevent the spoilage of chicken and reduce the loss of its functional components.

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“…However, according to the microbiological analysis, the storage period of the alginate/chitosan/liposome group extended to 12 days compared to the control group. The polysaccharide/liposome formulation developed by the researchers demonstrated a positive antiseptic effect on the preservation of chilled pork [137]. Toprakçı et al [138] utilised olive leaf extract as an active substance for creating microcapsules coated with alginate in their research.…”

Section: Food Applicationsmentioning

confidence: 99%

Nano-/Microcapsules, Liposomes, and Micelles in Polysaccharide Carriers: Applications in Food Technology

Janik,

Hanula,

Khachatryan

et al. 2023

Applied Sciences

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An up-to-date overview of the current state of the art of polysaccharide-based spherical particles as carriers of active/bioactive substances, with a particular emphasis on their applications in the food industry, is provided. Owing to the rapid advances in nanotechnology, much effort has been dedicated to the synthesis and potential uses of these particles. This review outlines recent research on the preparation of spherical nanoparticles, including micro-/nanoencapsulates, micelles, and liposomes, that utilise polysaccharides as carriers and stabilisers. It also discusses the potential application of these nanostructures to the field of food technology. The review aims to provide an objective assessment of the current state of research on this topic. Owing to the distinctive characteristics of spherical nanostructures and the requirement to investigate and scrutinise their potential employment in diverse aspects of the food sector, there are significant opportunities for researchers worldwide to devise innovative solutions.

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Cinnamon essential oil liposomes modified by sodium alginate‐chitosan: application in chilled pork preservation

Cited by 19 publications

References 59 publications

Modification of liposomes: preparation, purpose, methods and the application in food

Modification of liposomes: preparation, purpose, methods and the application in food

Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken

Nano-/Microcapsules, Liposomes, and Micelles in Polysaccharide Carriers: Applications in Food Technology

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