CO2-assisted production of polyethylene glycol / lauric acid microparticles for extended release of Citrus aurantifolia essential oil

Akolade, Jubril Olayinka; Nasir-Naeem, Khadeejah Olubukola; Swanepoel, Andri; Yusuf, Abdullahi; Balogun, Mohammed; Labuschagne, Philip W

doi:10.1016/j.jcou.2020.02.014

Cited by 21 publications

(7 citation statements)

References 29 publications

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“…The broad peak around 3,437 cm −1 is likely due to –OH stretching, the strong peak at 2,927 cm −1 is due to –CH stretching, and small peaks located at 1,377, 1,454, 1,642 cm −1 could be assigned to the C=C aromatic ring bending of the bioactive compounds of the CLEO (Sotelo‐Boyás et al., 2017). Additionally, it was claimed that the characteristic peak indicating the bending vibration of =CH for the disubstituted double bond of the limonene is located around 889 cm −1 (Akolade et al., 2020). It is also noteworthy that the peaks at 3,076 cm −1 and 2,872–2,962 cm −1 could be probably attributed to the = C‐H and aliphatic C‐H of the limonene (Ansarifar et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions

Noshad¹,

Behbahani²,

Jooyandeh³

et al. 2021

Food Science & Nutrition

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This study is aimed to develop a novel edible coating based on Plantago major seed mucilage (PMSM) and Citrus limon essential oil (CLEO) to increase the shelf‐life of buffalo meat during cold storage. The CLEO was firstly isolated by the hydrodistillation method, and it contained mainly limonene (40.5%) and carene (15.4%) with remarkable antioxidant activity (55.7%, 63.8%, and 51.85% based on the DPPH‐radical scavenging, ABTS‐radical scavenging, and carotene‐linoleic acid bleaching tests, respectively) and antibacterial effect against some pathogenic and spoilage microorganisms. The CLEO (0%, 0.5%, 1%, 1.5%, and 2%) was then incorporated into PMSM solution to develop a novel CLEO‐loaded PMSM edible coating for improving the shelf‐life of buffalo meat. The edible coating was able to significantly reduce the progression of lipid oxidation (peroxide value) and microbial growth (total viable count, psychrotrophic bacteria, Escherichia coli, Staphylococcus aureus, and fungi) in buffalo meat during storage period of 10 days at 4°C in comparison with the control (noncoated sample). The meat hardness and sensory properties (i.e., odor, color, appearance, texture, and overall acceptability) were also maintained better upon edible coating applications. Based on the results, the CLEO‐rich PMSM edible coating could be applied as a new and effective preservative to improve the stability of meat products to lipid oxidation and microbial spoilage.

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Section: Resultsmentioning

confidence: 99%

Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions

Noshad¹,

Behbahani²,

Jooyandeh³

et al. 2021

Food Science & Nutrition

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“…The characteristics of the particles/capsules can be tuned by employing supercritical CO 2 at different operating conditions (e.g., temperature, pressure) [ 75 ]. Recently, the particle from a gas saturated solution (PGSS) technique, using sCO 2 as the solvent at a moderate pressure and temperature, was employed for the encapsulation of eucalyptol in polyethyleglycol/polycaprolactone microparticles and of Citrus aurantifolia EO in polyethylene glycol/lauric acid microparticles, demonstrating satisfactory entrapment efficiency and controlled release [ 76 , 77 ]. sCO2-based technique alternatives to the conventional ones can be also employed for encapsulation, such as the supercritical fluid extraction of emulsions (SFEE).…”

Section: Methods Of Preparation For Micro/nanoencapsulation Of Flamentioning

confidence: 99%

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update

2020

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Flavours and fragrances are volatile compounds of large interest for different applications. Due to their high tendency of evaporation and, in most cases, poor chemical stability, these compounds need to be encapsulated for handling and industrial processing. Encapsulation, indeed, resulted in being effective at overcoming the main concerns related to volatile compound manipulation, and several industrial products contain flavours and fragrances in an encapsulated form for the final usage of customers. Although several organic or inorganic materials have been investigated for the production of coated micro- or nanosystems intended for the encapsulation of fragrances and flavours, polymeric coating, leading to the formation of micro- or nanocapsules with a core-shell architecture, as well as a molecular inclusion complexation with cyclodextrins, are still the most used. The present review aims to summarise the recent literature about the encapsulation of fragrances and flavours into polymeric micro- or nanocapsules or inclusion complexes with cyclodextrins, with a focus on methods for micro/nanoencapsulation and applications in the different technological fields, including the textile, cosmetic, food and paper industries.

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“…Other polymers were also reported for encapsulation of CEOs, but the particles used in those cases were in the majority of the cases in the micrometer range. Such examples include polyethylene glycol [ 75 , 76 ] and different mixtures of polymers such as alginate, gelatin, Arabic gum, maltodextrin, cellulose [ 77 , 78 , 79 ], and poly-(methyl methacrylate)-based polymers [ 80 ].…”

Section: Polymer-based Nanostructures For Citrus Essential Oilsmentioning

confidence: 99%

Nano-Encapsulation of Citrus Essential Oils: Methods and Applications of Interest for the Food Sector

et al. 2022

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Citrus essential oils possess many health-promoting benefits and properties of high interest in the food and agri-food sector. However, their large-scale application is limited by their sensitivity to environmental factors. Nanostructures containing citrus essential oils have been developed to overcome the high volatility and instability of essential oils with respect to temperature, pH, UV light, etc. Nanostructures could provide protection for essential oils and enhancement of their bioavailability and biocompatibility, as well as their biological properties. Nano-encapsulation is a promising method. The present review is mainly focused on methods developed so far for the nano-encapsulation of citrus essential oils, with emphasis on lipid-based (including liposomes, solid lipid nanoparticles, nanostructured lipid particles, and nano- and micro-emulsions) and polymer-based nanostructures. The physico-chemical characteristics of the obtained structures, as well as promising properties reported, with relevance for the food sector are also discussed.

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CO2-assisted production of polyethylene glycol / lauric acid microparticles for extended release of Citrus aurantifolia essential oil

Cited by 21 publications

References 29 publications

Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions

Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update

Nano-Encapsulation of Citrus Essential Oils: Methods and Applications of Interest for the Food Sector

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