Nanoencapsulation of lemon essential oil in Chitosan-Hicap system. Part 1: Study on its physical and structural characteristics

Hasani, Shirin; Ojagh, Seýed Mahdi; Ghorbani, Mohammad

doi:10.1016/j.ijbiomac.2018.04.038

Cited by 123 publications

(59 citation statements)

References 42 publications

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“…This fact may indicate the increase of a shorter chain of amylose in hydrolyzed starch [10,25]. In addition, amylopectin depolymerization resulting from starch hydrolysis increased the quantity of linear chains similar to amylose [26][27]. In X-ray diffractograms of starch, the crystalline regions of the starch are dominated by aggregated double helices of amylopectin chains, while the amorphous regions are greatly composed of amylose.…”

Section: Xrd Analysismentioning

confidence: 99%

Synthesis, Characterization, and Stability Evaluation of β-Carotene Encapsulated in Starch-Chitosan/Tripolyphosphate Matrices

et al. 2020

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This study aims to investigate the synthesis and characterization of β-carotene encapsulated in the blending matrices of starch (native and hydrolyzed starch)-chitosan/TPP (tripolyphosphate) by examining the effects of starch-to-chitosan weight ratio, β-carotene addition level, and TPP addition level on the encapsulation efficiency (EE) and loading capacity (LC); and to evaluate their storage stability. The encapsulation was done by the dropwise addition of ethanolic β-carotene dispersion into the blending matrices. The results of XRD analysis show that the encapsulation process significantly decreases the crystallinity of the starches, chitosan, and β-carotene. Scanning electron microscope (SEM) images reveal that the encapsulation products form irregular lumps. The EE and LC tend to increase with the increase in polymer fraction of matrices and β-carotene addition level, and with the decrease in TPP addition level. The addition of chitosan and the replacement of native starch by hydrolyzed starch tend to increase storage stability of β-carotene encapsulated in the starch matrix because chitosan can act as a good film-forming and antioxidant, while hydrolyzed starch contains amylose amylopectin with a short chain which is better in film-forming ability. These results promote the use of the hydrolyzed starch-chitosan/TPP as a matrix to enhance the stability β-carotene via encapsulations.

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Section: Xrd Analysismentioning

confidence: 99%

Synthesis, Characterization, and Stability Evaluation of β-Carotene Encapsulated in Starch-Chitosan/Tripolyphosphate Matrices

et al. 2020

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“…Furthermore, different concentrations of TPP (0.1%, 0.4%, 0.7%, 1% and 1.5% (w/v) were added to the mixtures, which served as the crosslinker. The mixture was further stirred for different revolution times (15,30,45 and 60 min). Nanoparticles were then collected by centrifuging at 4°C for 30 min at 6000 rpm.…”

Section: Optimised Loading Of Ogeo Into Chitosan and N N N-trimethymentioning

confidence: 99%

“…This trend also conforms with other studies on the encapsulation of EOs with polymeric materials. 10,45…”

Section: Nanoparticle Encapsulation Efficiency (Ee) and Loading Capacmentioning

confidence: 99%

<p>Chitosan And N, N, N-Trimethyl Chitosan Nanoparticle Encapsulation Of <em>Ocimum Gratissimum</em> Essential Oil: Optimised Synthesis, In Vitro Release And Bioactivity</p>

Onyebuchi¹,

Kavaz²

2019

IJN

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Background: The encapsulation of plant essential oils (EOs) with polymeric materials (e.g. chitosan (CS) and N, N, N-trimethyl chitosan (TMC)) and the further reduction of the polymers into their nano sizes are gaining research interest in nanotechnology due to potential applications in medical drug delivery systems as well as the food and pharmaceutical industry. The present study reports a novel approach for the synthesis of Ocimum gratissimum essential oil (OGEO)-loaded CS and TMC nanoparticles with distinct bioactive and physiochemical properties. Methods: The OGEO-loaded CS and TMC nanoparticles were characterised using various microscopic and spectroscopic techniques. The bioactive compounds in Ocimum gratissimum methanolic extract (OG-MeOH) and EOs was evinced with gas chromatography-mass spectrometry (GC-MS). Total phenolic content (TPC) of OGEO and OG-MeOH was determined using the Folin-Ciocalteu method. The in vitro drug release kinetic pattern was ascertained by membrane dialysis, while antioxidant activity was determined by the 2,2-diphenyl-1picrylhydrozyl (DPPH) free radical scavenging method. The disc diffusion method was used for antibacterial activity evaluation, while MTT and a trypan blue dye exclusion assay were used to assess cytotoxic activity on MDA-MB-231 breast cancer cells. Results: GC-MS analysis revealed components that have not been previously reported for Ocimum gratissimum. The maximum OGEO cumulative drug release percentage in vitro was observed at pH 3 for both OGEO-loaded chitosan nanoparticles (OGEO-CSNPs) and OGEOloaded N, N, N-trimethyl chitosan nanoparticles (OGEO-TMCNPs). The antioxidant activity of OGEO-CSNPs and OGEO-TMCNPs never reached a steady state after 75 h. OGEO-TMCNPs exhibited antibacterial activity at a lower concentration for both Gram-negative and Gram-positive food pathogens. In vitro cytotoxicity revealed the increased toxicity of OGEO-TMCNPs on MDA-MB-231 breast cancer cell lines. Conclusion: OGEO-loaded CS and TMC nanoparticles were synthesised using a novel material optimisation approach. The synthesised nanoparticles have shown a promising application in the pharmaceutical and food industries.

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“…In the last few years, considerable attention has been directed toward natural compounds, such as essential oils (EOs) as an efficient tool for maintaining fruits postharvest quality (Aloui et al., ). EOs are volatile and bioactive materials which have various properties like antioxidant and antibacterial (Hasani, Ojagh, & Ghorbani, ; Hosseini, Rezaei, Zandi, & Farahmandghavi, ). Because CH and EOs are generally recognized as safe (GRAS) by the FDA, their application in the formulation of coatings as fruits keeping approaches has been simplified (Guerra et al., ).…”

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Effect of chitosan‐based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruit

Hosseini

Amraie

Salehi

et al. 2018

Food Science & Nutrition

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The present study assessed the ability of chitosan‐based coatings incorporating savory and/or tarragon essential oils (EOs) to preserve the postharvest quality of kumquats. Changes in weight loss, titratable acidity, total soluble solids, and vitamin C content were determined over 30 days of storage at 7°C. Savory (Satureja hortensias L.) essential oil was characterized by thymol (29.1%), carvacrol (26.6%), and γ‐terpinene (24.72%) as major constituents. While, in the tarragon (Artemisia dracunculus L.) essential oil, estragol (81.89%), β‐cis‐Ocimene (4.62%), and β‐trans‐Ocimene (3.44%) were the main ones. The CH‐EOs coatings were effective in reducing weight loss of kumquats fruits during storage. Moreover, the tested composite coatings showed positive effects in maintaining vitamin C and fruits treated with CH‐oil coatings retained good sensory acceptability. The obtained results demonstrate the potential of the combined application of chitosan and savory and/or tarragon EOs as a promising postharvest treatment for maintaining the postharvest quality of kumquats fruits.

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Nanoencapsulation of lemon essential oil in Chitosan-Hicap system. Part 1: Study on its physical and structural characteristics

Cited by 123 publications

References 42 publications

Synthesis, Characterization, and Stability Evaluation of β-Carotene Encapsulated in Starch-Chitosan/Tripolyphosphate Matrices

Synthesis, Characterization, and Stability Evaluation of β-Carotene Encapsulated in Starch-Chitosan/Tripolyphosphate Matrices

<p>Chitosan And N, N, N-Trimethyl Chitosan Nanoparticle Encapsulation Of <em>Ocimum Gratissimum</em> Essential Oil: Optimised Synthesis, In Vitro Release And Bioactivity</p>

Effect of chitosan‐based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruit

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