Development of propolis nanoemulsion with antioxidant and antimicrobial activity for use as a potential natural preservative

Seibert, Janaína Brandão; Bautista-Silva, Jessica Paola; Amparo, Tatiane Roquete; Petit, Alicia; Pervier, Pauline; Almeida, Juliana Cristina dos Santos; Azevedo, Mariana Costa; Silveira, Benila Maria; Brandão, Geraldo Célio; Souza, Gustavo Henrique Bianco de; Teixeira, Luiz Fernando; Santos, Orlando David Henrique dos

doi:10.1016/j.foodchem.2019.02.078

Cited by 125 publications

(89 citation statements)

References 49 publications

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“…Ethanolic extract added into the minced carp meat was efficient against the spoilage of microorganisms, including total plate counts, psychrotrophic, and lactic acid bacteria (Payandan et al, ). Antimicrobial activity of propolis against microorganisms in vivo and in vitro has been reported by Seibert et al () and Khodabakhshi et al ().…”

Section: Resultsmentioning

confidence: 80%

“…Duman and Özpolat (2015) reported a microbiological shelf life extension of 6, 9, and 15 days by addition of water extracts of propolis at doses of 0.1, 0.3, and 0.6%, respectively, for vacuum-packed fresh shibuta fillets at 2 C. Ethanolic extract added into the minced carp meat was efficient against the spoilage of microorganisms, including total plate counts, psychrotrophic, and lactic acid bacteria (Payandan et al, 2017). Antimicrobial activity of propolis against microorganisms in vivo and in vitro has been reported by Seibert et al (2019) and Khodabakhshi et al (2019).…”

Section: Microbiological Analysismentioning

confidence: 96%

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The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage

Yazgan

Burgut

Durmuş

et al. 2020

Journal of Food Safety

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The impacts of water and ethanolic extracts of propolis at a dose of 0.4 or 0.8% on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans DSM 17886 during storage at 3 ± 1°C for 15 days were investigated. All fish groups were inoculated with M. psychrotolerans (108 cfu/ml) at a rate of 1%. Sensory, colorimetric, chemical analysis (total volatile basic nitrogen, thiobarbituric acid, peroxide values, and free fatty acids), pH value, and microbiological analysis (viable mesophilic and psychrophilic bacteria, coliform, and lactic acid bacteria count) were carried out. An enhance in L* values was found in the group treated with 0.8% ethanolic extracts of propolis on the seventh day of the storage. Application of propolis extract on fish fillets significantly inhibited bacterial growth during storage and extended shelf life of sardine for 4 and 6 days by the use of water extract and for 8 days by the use of ethanolic extract at doses of 0.4 and 0.8%, respectively. The result of the study revealed that application of propolis extracts, mainly ethanolic propolis extracts on sardine fillets resulted in lower lipid oxidation and bacterial growth, therefore, could be natural food additive for preservation of fish fillets.

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Section: Resultsmentioning

confidence: 80%

Section: Microbiological Analysismentioning

confidence: 96%

The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage

Yazgan

Burgut

Durmuş

et al. 2020

Journal of Food Safety

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“…The different NM-Cl concentrations presented slower action, however, that was maintained for a longer time when compared to CS-Cl action for the bacterial strains of S. epidermidis ( Figure 1) and K. pneumoniae carbapenemase ( Figure 2). The result demonstrates the residual effect of the CS-Cl, 37 and also of the NM-Cl. The delay in the onset of action could occur because of the connection of nanoemulsion droplets on the surface, forming a dense film that remains for a longer time in prolonged action.…”

Section: Development and Characterization Of Aqueous-based Chlorhexidmentioning

confidence: 88%

“…30 Organic nanoparticles bring promising results, highlighting nanoemulsions that may contain antimicrobial drugs, essential oils with antimicrobial activity, or even the combination of both. [31][32][33][34][35][36][37] Numerous studies bring results when it comes to the use of inorganic nanoparticles using different plant extracts with antimicrobial and healing activities, which include silver nanoparticles, [38][39][40][41][42] titanium nanoparticles, 43,44 gold nanoparticles, [45][46][47] copper nanoparticles, 48,49 zinc nanoparticles, 50 iron nanoparticles 51 and manganese nanoparticles. 52 The aim of this study was to evaluate and validate an aqueous-based chlorhexidine nanoemulsion at 0.25% (NM-Cl).…”

Section: Introductionmentioning

confidence: 99%

<p>Chlorhexidine Nanoemulsion: A New Antiseptic Formulation</p>

Risso

Stopiglia

Oliveira

et al. 2020

IJN

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Introduction: Nanoparticle solutions have been studied to improve antimicrobial effect. The aim of this study was to develop, characterize, and evaluate the in vitro and in vivo antiseptic efficacy of 0.25% aqueous-based chlorhexidine nanoemulsion (NM-Cl 0.25% w/v). Methods: The NM-Cl 0.25% w/v (2.5mg/mL) and free chlorhexidine nanoemulsion (FCN; same composition of NM-Cl without the molecule of chlorhexidine) were synthetized by the spontaneous emulsification method. Characterization analyses of physical and chemical properties were performed. The NM-Cl 0.25% w/v was compared with chlorhexidine 0.5% alcohol base (CS-Cl 0.5%) in vitro studies (microdilution study and kill curve study), and in vivo study (antisepsis of rats dorsum). Kruskal-Wallis test was used between groups and inside the same group, at different sample times and the Mann-Whitney test was performed when difference was detected. Results: The NM-Cl 0.25% w/v presented adequate physicochemical characteristics for a nanoemulsion, revealing a more basic pH than FCN and difference between zeta potential of NM-Cl 0.25% w/v and FCN. The NM-Cl 0.25% w/v and CS-Cl 0.5% solutions were more effective on Gram-positive than on Gram-negative bacteria (p≤0.05). NM-Cl 0.25% w/v presented upper antiseptic effect in the microdilution study and residual antiseptic effect was maintained for a longer time when compared to CS-Cl 0.5% (kill curve study). The four-fold (minimal inhibitory concentration) of NM-Cl 0.25% were the formulations with most durable effect within those tested, presenting residual effect until T6 for both bacteria. In the in vivo study, both formulations (NM-Cl 0.25% w/v and CS-Cl 0.5%) had a reduction of the microorganisms in the skin of the rats (p<0.0001) not revealing any difference between the formulations at different times, showing the antiseptic effect of NM-Cl (p≤0.05). Conclusion: Both in vitro and in vivo experiments demonstrated that NM-Cl showed promising future as an antiseptic for cutaneous microbiota.

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“…NEs have been suggested as a carrier of Brazilian propolis extracts for use as a natural food preservative as the extracts showed good antibacterial and antioxidant activities. From the results obtained, the NEs successfully developed by the phase inversion method can be used as a food preservative, thus avoiding degradation and covering the unpleasant flavor of propolis [115]. Furthermore, the applications of NEs in the food industry are presented in Table 6.…”

Section: Food Industrymentioning

confidence: 99%

Nanoemulsions: Factory for Food, Pharmaceutical and Cosmetics

et al. 2019

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Nanotechnology, particularly nanoemulsions (NEs), have gained increasing interest from researchers throughout the years. The small-sized droplet with a high surface area makes NEs important in many industries. In this review article, the components, properties, formation, and applications are summarized. The advantages and disadvantages are also described in this article. The formation of the nanosized emulsion can be divided into two types: high and low energy methods. In high energy methods, high-pressure homogenization, microfluidization, and ultrasonic emulsification are described thoroughly. Spontaneous emulsification, phase inversion temperature (PIT), phase inversion composition (PIC), and the less known D-phase emulsification (DPE) methods are emphasized in low energy methods. The applications of NEs are described in three main areas which are food, cosmetics, and drug delivery.

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Development of propolis nanoemulsion with antioxidant and antimicrobial activity for use as a potential natural preservative

Cited by 125 publications

References 49 publications

The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage

The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage

<p>Chlorhexidine Nanoemulsion: A New Antiseptic Formulation</p>

Nanoemulsions: Factory for Food, Pharmaceutical and Cosmetics

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