Encapsulation of Essential Oils - A Booster to Enhance their Bio-efficacy as Botanical Preservatives

Tiwari, Shikha; Singh, Bijendra; Dubey, Nawal Kishore

doi:10.37398/jsr.2020.640125

Cited by 13 publications

(19 citation statements)

References 26 publications

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“…MD is rapidly digested and absorbed as glucose and has been used as a food additive for a long time. e hydrolysis level of starch which is termed dextrose equivalent (DE) is directly associated with the degree of core material protection against oxygen penetration [39]. Using MD as the wall material is considered as inexpensive (one-third of the cost of modified starch), almost flavorless, less viscous, less hygroscopic, highly soluble in cold water, and excellently protectable for EOs, milk fat, soy oil, and fish oil [63].…”

Section: 21mentioning

confidence: 99%

“…Kausadikar, Gadhave, and Waghmare [62] EO-essential oil, MD-maltodextrin, GA-gum Arabic, HPMC-hydroxypropyl methyl cellulose, CSD-colloidal silicon dioxide, IP-isolated protein, OSAoctenylsuccinic anhydride, MS-modified starch available in various forms, ranging from white to yellowishwhite flakes, granules, powder, roller-dried, or spray-dried material [39]. GA is commonly employed as an emulsifier, stabilizer, and thickener in the production of confectionery and beverage industries due to high solubility, high oxidative stability, and excellent emulsification in a wide range of pH [65,66].…”

Section: Lemon Eo 30%mentioning

confidence: 99%

“…Currently, encapsulation is performed via emulsification, coacervation, spray-drying, complexation, and nanoprecipitation methods [38,39]. Selection for an appropriate encapsulation method is entirely dependent on the wall material.…”

Section: Introductionmentioning

confidence: 99%

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Microencapsulation of Essential Oils by Spray-Drying and Influencing Factors

Nguyen

Dang

et al. 2021

Journal of Food Quality

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Essential oils (EOs) are known as any aromatic oily organic substances which are naturally synthesized in plants. Exhibiting a broad range of biological activities, EOs have played a key role in numerous industries for ages, including pharmaceutical, textile, and food. However, the volatility and high sensitivity to environmental influences pose challenges to the application of EOs on industrial scale. Microencapsulation via the spray-drying method is one of the promising techniques to overcome these challenges, thanks to the presence of wall materials that properly protect the core EOs from oxidation and evaporation. By optimization of key factors related to the infeed emulsion properties and spray-drying process, the encapsulation efficiency and retention of encapsulated EOs could be significantly improved, thus allowing a wide range of EO applications. This review attempts to discuss on different determining factors of the spray-drying process to develop an effective encapsulation formula for EOs. Furthermore, recent applications of encapsulated EOs in the fields of foods, pharmaceuticals, and textile industries are also thoroughly addressed.

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Section: 21mentioning

confidence: 99%

Section: Lemon Eo 30%mentioning

confidence: 99%

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Microencapsulation of Essential Oils by Spray-Drying and Influencing Factors

Nguyen

Dang

et al. 2021

Journal of Food Quality

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“…Based on methods currently being utilized, the EOs and encapsulating agents have been demonstrated to achieve different forms such as nanoemulsion, nanoparticles, nanogel, nanofibers, nanotube, nanoliposome, and nanosponge. Of these, nanoemulsions, nanoparticles, and nanogels have been most widely used 85,86 …”

Section: Nanoformulated Eos As Novel Green Preservativesmentioning

confidence: 99%

“…Coacervation is one of the techniques most frequently used for nanoencapsulation purposes for sensitive, highly volatile, and reactive molecules. Emulsification process involves the biphasic dispersion of two non‐miscible liquids into nanoemulsion by homogenization techniques involving surfactant 86,112 …”

Section: Nanoformulated Eos As Novel Green Preservativesmentioning

confidence: 99%

Essential oils and their nanoformulations as green preservatives to boost food safety against mycotoxin contamination of food commodities: a review

2021

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Postharvest food spoilage due to fungal and mycotoxin contamination is a major challenge in tropical countries, leading to severe adverse effects on human health. Because of the negative effects of synthetic preservatives on both human health and the environment, it has been recommended that chemicals that have a botanical origin, with an eco‐friendly nature and a favorable safety profile, should be used as green preservatives. Recently, the food industry and consumers have been shifting drastically towards green consumerism because of their increased concerns about health and the environment. Among different plant‐based products, essential oils (EOs) and their bioactive components are strongly preferred as antimicrobial food preservatives. Despite having potent antimicrobial efficacy and preservation potential against fungal and mycotoxin contamination, essential oils and their bioactive components have limited practical applicability caused by their high volatility and their instability, implying the development of techniques to overcome the challenges associated with EO application. Essential oils and their bioactive components are promising alternatives to synthetic preservatives. To overcome challenges associated with EOs, nanotechnology has emerged as a novel technology in the food industries. Nanoencapsulation may boost the preservative potential of different essential oils by improving their solubility, stability, and targeted sustainable release. Nanoencapsulation of EOs is therefore currently being practiced to improve the stability and bioactivity of natural products. The present review has dealt extensively with the application of EOs and their nanoformulated products encapsulated in suitable polymeric matrices, so as to recommend them as novel green preservatives against foodborne molds and mycotoxin‐induced deterioration of stored food commodities. © 2021 Society of Chemical Industry.

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Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry

et al. 2023

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Nowadays, essential oils (EOs) have a wide use in many applications such as in food, cosmetics, pharmaceutical and animal feed products. Consumers’ preferences concerning healthier and safer foodstuffs lead to an increased demand for natural products, in replacement of synthetic substances, used as preservatives, flavourings etc. EOs, besides being safe, are promising alternatives as natural food additives, and much research has been carried out on their antioxidant and antimicrobial activity. The initial purpose of this review is to discuss conventional and ‘green’ extraction techniques along with their basic mechanism for the isolation of EOs from aromatic plants. This review aims to provide a broad overview of the current knowledge about the chemical constitution of EOs while considering the existence of different chemotypes, since bioactivity is attributed to the chemical composition – qualitative and quantitative – of EOs. Although the food industry primarily uses EOs as flavourings, an overview on recent applications of EOs in food systems and active packaging is provided. EOs exhibit poor solubility in water, oxidation susceptibility, negative organoleptic effect and volatility, restricting their use. Encapsulation techniques have been proven to be one of the best approaches to preserve the biological activities of EOs and minimize their effects on food sensory qualities. Herein, different encapsulation techniques and their basic mechanism for loading EOs are discussed. EOs are highly accepted by consumers, who are often under the misconception that ‘natural’ means safe. This is, however, an oversimplification, and the possible toxicity of EOs should be taken into consideration. Thus, in the final section of the current review, the focus is on current EU legislation, safety assessment and sensory evaluation of EOs. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Encapsulation of Essential Oils - A Booster to Enhance their Bio-efficacy as Botanical Preservatives

Cited by 13 publications

References 26 publications

Microencapsulation of Essential Oils by Spray-Drying and Influencing Factors

Microencapsulation of Essential Oils by Spray-Drying and Influencing Factors

Essential oils and their nanoformulations as green preservatives to boost food safety against mycotoxin contamination of food commodities: a review

Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry

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