Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties

Azizkhani, Maryam; Kiasari, Freshteh Jafari; Tooryan, Fahimeh; Shahavi, Mohammad Hassan; Partovi, Razieh

doi:10.1007/s13197-020-04645-6

Cited by 41 publications

(21 citation statements)

References 31 publications

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“…Other identified chemicals were oxygenated components of (E)-isosafrole (0.45%), geranial (0.26%), 4-methoxy cinnamaldehyde (0.16%), and eugenol (0.15%). The presence of methyl chavicol as the major volatile constituent (81.89–84.83%) in TEO was earlier reported in the literature [ 19 , 23 , 24 ].…”

Section: Resultssupporting

confidence: 60%

Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity, and Storability

Gharibzahedi

Altıntaş

2022

Gels

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There is a high demand for designing healthy-functional dairy gels with a newly structured protein network in the food industry. Non-fat yogurt gels enriched with stable tarragon essential oil-nanoemulsions (TEO-NEs) using crosslinking of microbial transglutaminase (MTGase) were developed. The gas chromatography-mass spectrometry analysis showed that methyl chavicol (85.66%) was the major component in TEO extracted by the hydrodistillation process. The storage-dependent droplet size and physicochemical stability data of samples at room temperature for 30 days revealed that the TEO-NE containing 0.5% tween−80 and 1:2 TEO/sunflower oil had the lowest peroxide value and droplet growth ratio. The response surface methodology-based formulation optimization of free-fat yogurt gels using MTGase (0.15–0.85 U/g) and the best TEO-NE (0.5–3.02%) using the fitted second-order polynomial models proved that the combination of 0.87% TEO-NE and 0.70 U/g MTGase led to the desired pH (4.569) and acidity (88.3% lactic acid), minimum syneresis (27.03 mL/100 g), and maximum viscosity (6.93 Pa s) and firmness (0.207 N) responses. Scanning electron microscopy images visualized that the MTGase-induced crosslinks improved the gel structure to increase the firmness and viscosity with a reduction in the syneresis rate. The optimal yogurt gel as a nutritious diet not only provided the highest organoleptic scores but also maintained its storage-related quality with the lowest mold/yeast growth and free-radical oxidation changes.

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Section: Resultssupporting

confidence: 60%

Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity, and Storability

Gharibzahedi

Altıntaş

2022

Gels

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“…The MIC value also showed that S. aureus was more sensitive than E. coli to both GSE and GNE. Several teams that studied the antibacterial activity of EOs have reported similar trends (Azizkhani et al, 2021;Zhang et al, 2016). It was probably due to the structural differences between the bacterial outer membrane.…”

Section: Minimum Inhibitory Concentrationmentioning

confidence: 78%

Preparation of nanoemulsion of grapefruit seed extract and evaluation of its antibacterial activity

Wang

Liang

Zhao

et al. 2021

Food Processing Preservation

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Microorganism caused food contaminations occurred widely in all aspects of food processing. Escherichia coli and Staphylococcus aureus are typical of Gram-negative and Gram-positive bacteria, which have the characteristics of extensive pollution routes, rapid growth, and reproduction, high infection rate, that have seriously threatened public health security. CDC reported that food-borne infections caused by Staphylococcus aureus are secondary compared to Escherichia coli, which means 20%-25% of bacterial food poisoning incidents are caused by S. aureus in China (Shangguan et al., 2015).Adding preservatives into food is one of the general methods to control S. aureus and E. coli in food processing. The chemical preservatives commercially used in food processing include benzoic acid, sorbic acid, dehydroacetic acid, ethylparaben, propylparaben, etc. Yet, studies have found that many chemical preservatives are genotoxic to human peripheral blood lymphocytes, and they are risky of forming mutagenic compounds, which will adversely affect human health (Alirezalu et al., 2020;Falleh et al., 2020;Yuzbasioglu et al., 2013). Therefore, it is particularly important to conduct research on natural antibacterial agents such as chitosan, essential oils (EOs), and antimicrobial peptides.EOs are extracted from different parts of plants, including leaves, buds, flowers, roots, and seeds by different methods (Nikmaram

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“…Antifungal activity tests were carried out according to the method described by Azizkhani et al. ( 2021a , b ) and Kapustova et al ( 2021 ) with modifications (Azizkhani et al., 2021b ; Kapustová et al., 2021 ). The fungi ( C. albicans , A. niger , Penicillium sp., and Fusarium sp.)…”

Section: Methodsmentioning

confidence: 99%

“…The chemical compounds of plant extracts are volatile and easily degrade upon exposure to oxygen, high temperature, and light. Encapsulation and coating techniques such as micro‐ and nanoencapsulation, micro‐ and nanoemulsification, producing nanocomplexes, and micro‐ and nanofibers are used to deliver these sensitive compounds to their specific targets with the minimum loss and controlled release (Azizkhani et al., 2021a ; Maes et al., 2019 ; Prakash et al., 2018 ; Wadhwa et al., 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial potential of probiotic cell‐free and Carum copticum L. seed extracts co‐nanoencapsulated in cellulose acetate fibers

Azizkhani

Ravari

2022

Food Science & Nutrition

Self Cite

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The aim of this work was to co‐nanoencapsulate Lactobacillus acidophilus (LCFE) and Bifidobacterium bifidum (BCFE) cell‐free extract and zenyan (Carum copticum L.) seed water (ZWE) and ethanolic (ZEE) extract in electrospun cellulose acetate (CA) nanofibers and evaluate antimicrobial potential. The zeta potential, SEM image, antibacterial (MIC and MBC), and antifungal (MIC and MFC) activities were evaluated. TPC (total phenol content) of water and ethanol extract of zenyan seed were 14.05 and 136.44 mg GAE/g, respectively. A zeta potential of −40.25, −45.80, −43.71, 48.55, 35.50, 47.93, 31.50, 44.69, and −29.61 mV was found for nanofibers of pure CA (cellulose acetate), CA/LCFE, CA/BCFE, CA/ZWE, CA/ZEE, CA/LCFE/ZWE, CA/LCFE/ZEE, CA/BCFE/ZWE, and CA/LCFE/ZEE, respectively. CA electrospun nanofiber loaded with different extracts showed nanosized diameter and uniform structure. Nanoencapsulated extracts showed considerably higher antibacterial and antifungal activity compared to free extracts. Antibacterial activity of lactobacilli cell‐free extract was higher than bifidobacteria, which indicated the presence of the higher amount of antibacterial compounds in lactobacilli extract. Gram‐positive bacteria (S. aureus and L. monocytogenes) had the lowest MIC and MBC of free and nanoencapsulated extracts while Gram‐negatives (E. coli, S. dysenteriae, and S. enteritidis) had higher MIC and MBC. CA‐coated zenyan extracts (water and ethanolic) inhibited the growth of the assayed fungi at the MIC ranging 0.25 to 0.95%. These concentrations were 1.5–2 times lower than those obtained for pure extracts. For nanoencapsulated cell‐free extracts of both probiotics, the MIC values were about five times lower than the free extracts. The highest antimicrobial activity obtained for CA nanofibers contained zenyan ethanolic extract and cell‐free extract of lactobacilli or bifidobacteria.

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Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties

Cited by 41 publications

References 31 publications

Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity, and Storability

Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity, and Storability

Preparation of nanoemulsion of grapefruit seed extract and evaluation of its antibacterial activity

Antimicrobial potential of probiotic cell‐free and Carum copticum L. seed extracts co‐nanoencapsulated in cellulose acetate fibers

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