Clove Essential Oil–Hydroxypropyl-β-Cyclodextrin Inclusion Complexes: Preparation, Characterization and Incorporation in Biodegradable Chitosan Films

Adjali, Abdelaziz; Pontillo, Antonella Rosaria Nefeli; Kavetsou, Eleni; Katopodi, Annita; Tzani, Andromachi; Grigorakis, Spyros; Loupassaki, Sofia; Detsi, Anastasia

doi:10.3390/micro2010014

Cited by 14 publications

(7 citation statements)

References 36 publications

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“…CS−AITC coating in combination with organic acid application notably suppressed the colony growth rate of Salmonella enterica inoculated in grape tomato [ 25 ]. Furthermore, previous studies also suggested that adding bioactive compound and CD composed inclusion complex to the CS film−forming solution is beneficial to endow the pure film with enhanced functional and physical attributes [ 26 , 27 ].…”

Section: Introductionmentioning

confidence: 99%

A Bioactive Chitosan−Based Film Enriched with Benzyl Isothiocyanate/α−Cyclodextrin Inclusion Complex and Its Application for Beef Preservation

Liu

et al. 2022

Foods

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A bioactive packaging material based on chitosan (CS) incorporated with benzyl isothiocyanate (BITC) and α−cyclodextrin (α−CD) was fabricated to evaluate its preservative effects on fresh beef stored at 4 °C for 12 d according to the quality analysis. The Fourier-transform infrared (FTIR) spectrum revealed that the major structural moiety of BITC was embedded in the cavity of α−CD, except for the thiocyanate group. FTIR and X-ray diffraction analysis further verified that intermolecular interactions were formed between the BITC−α−CD and CS film matrix. The addition of BITC−α−CD decreased the UV light transmittance of pure CS film to lower than 63% but still had enough transparency for observing packaged items. The CS−based composite film displayed a sustainable antibacterial capacity and an enhanced antioxidant activity. Moreover, the total viable counts, total volatile base nitrogen, pH, thiobarbituric acid–reactive substances, and sensory evaluation of the raw beef treated with the CS−based composite film were 6.31 log colony-forming unit (CFU)/g, 19.60 mg/100 g, 6.84, 0.26 mg/kg, and 6.5 at 12 days, respectively, indicating the favorable protective efficacy on beef. These results suggested that the fabricated CS−based composite film has the application potential to be developed as a bioactive food packaging material, especially for beef preservation.

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Section: Introductionmentioning

confidence: 99%

A Bioactive Chitosan−Based Film Enriched with Benzyl Isothiocyanate/α−Cyclodextrin Inclusion Complex and Its Application for Beef Preservation

Liu

et al. 2022

Foods

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“…This indicates a greater entrapment of HEO molecules by the hollow cavities of host molecules. In the traditionally used kneading methods, an extended duration of operation is typically required to achieve a more thorough dispersion of HEO molecules [ 23 , 24 ]. This dispersion is necessary for the molecules to effectively penetrate the cavities of host molecules.…”

Section: Resultsmentioning

confidence: 99%

“…Hădărugă et al [ 23 ] performed a 30 min of kneading process for the complexation of Danube common nase oil with β-CD and 2-HP-β-CD and reported a recovery yield of merely 77.7% and 79.9%. In a recent study reported by Adjali et al [ 24 ], clove essential oil was complexed with 2-HP-β-CD via the kneading method for 50 min, but the embedding fraction of clove essential oil was as low as 50%.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Green Anti-Staphylococcus aureus Inclusion Complexes Containing Hinoki Essential Oil

Kong,

Thangunpai,

Zulfikar

et al. 2023

Foods

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This study aimed to prepare anti-Staphylococcus aureus inclusion complexes (ICs) of Hinoki essential oil (HEO) with β-cyclodextrin (β-CD) and 2-hydroxypropyl-β-cyclodextrin (2-HP-β-CD). An ultrasound-assisted kneading method was applied for the complexation for the first time. The recovery yield, embedding fraction and loading capacity of the HEO/β-CD ICs were 92.5%, 78.0% and 11.9%, respectively, while the corresponding values were 80.8%, 73.7% and 12.9% for the HEO/2-HP-β-CD ICs. As well, a comparative study confirmed the efficiency of the ultrasound-assisted kneading method was higher than the traditional kneading method. The results of SEM, XRD, GC-MS and FT-IR suggested the successful formation of ICs. A significant anti-Staphylococcus aureus activity of the fabricated ICs was demonstrated using a colony counting method. Notably, when the dose in liquid culture medium was 20 g L−1, inhibitory rates of 99.8% for HEO/β-CD ICs and 100% for HEO/2-HP-β-CD ICs were achieved. Furthermore, the hydrophilic property of the ICs was proved by water contact angle measurements, implying they have the potential to act as anti-Staphylococcus aureus agents for blending with hydrophilic biodegradable materials for diverse food packaging utilizations.

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“…In addition, its hydroxyl group hydrophilic head is directed outward to maintain water solubility (dos Santos et al, 2017). Numerous studies have successfully used β-cyclodextrins to encapsulate coriander essential oil (Silva et al, 2019), orange peel essential oil, eucalyptus essential oil (Kringel et al, 2017), cinnamon essential oil (Ahmed et al, 2022), and clove essential oil (Adjali et al, 2022)…”

Section: Cyclodextrinmentioning

confidence: 99%

“…In addition, its hydroxyl group hydrophilic head is directed outward to maintain water solubility (dos Santos et al, 2017). Numerous studies have successfully used β‐cyclodextrins to encapsulate coriander essential oil (Silva et al, 2019), orange peel essential oil, eucalyptus essential oil (Kringel et al, 2017), cinnamon essential oil (Ahmed et al, 2022), and clove essential oil (Adjali et al, 2022) to create a stable sustained release system. The majority of β‐cyclodextrin/essential oil encapsulation methods are used to solve the food preservation problem and lengthen the shelf life of food.…”

Section: Materials For Essential Oils Encapsulationmentioning

confidence: 99%

Research progress on the encapsulation and sustained controlled‐release of essential oils

Liu

et al. 2022

Food Processing Preservation

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Essential oils (EOs) are volatile aromatic compounds derived from spice plants and fragrant animals. Its insecticidal, antioxidant, and antibacterial properties, among others, have a significant research value. However, the unstable components severely restrict the applications of essential oils. Therefore, selecting the appropriate encapsulating material and the controlled-release mechanism is crucial to provide the best bioavailability and stability of essential oils. At present, it has been reported that several encapsulating materials are being employed to release essential oils to alleviate the issue of instability and volatility. This study will summarize the frequently utilized encapsulating materials and controlled-release methods for essential oils in recent years and give insight into the further design of encapsulating systems, development of bioactivity, and expansion of essential oil application sectors. Novelty impact statement:1. Mesoporous silica and zeolites are being studied for use as encapsulating materials for essential oils.2. Natural encapsulating materials have applicability in the food industry.3. Light and temperature-stimulating responses are suitable for sustained controlled-release for essential oils.

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Clove Essential Oil–Hydroxypropyl-β-Cyclodextrin Inclusion Complexes: Preparation, Characterization and Incorporation in Biodegradable Chitosan Films

Cited by 14 publications

References 36 publications

A Bioactive Chitosan−Based Film Enriched with Benzyl Isothiocyanate/α−Cyclodextrin Inclusion Complex and Its Application for Beef Preservation

A Bioactive Chitosan−Based Film Enriched with Benzyl Isothiocyanate/α−Cyclodextrin Inclusion Complex and Its Application for Beef Preservation

Preparation of Green Anti-Staphylococcus aureus Inclusion Complexes Containing Hinoki Essential Oil

Research progress on the encapsulation and sustained controlled‐release of essential oils

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