The effect of clove essential oil loaded chitosan nanoparticles on the shelf life and quality of pomegranate arils

Hasheminejad, Nayeresadat; Khodaiyan, Faramarz

doi:10.1016/j.foodchem.2019.125520

Cited by 115 publications

(51 citation statements)

References 38 publications

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“…As far as EOs are concerned, an extensive review of the literature shows that, over time, they have been increasingly attracting the interest of researchers. Clove [ 102 , 103 , 104 , 105 , 106 ] and thyme [ 107 , 108 , 109 , 110 , 111 ] EOs have been largely used in encapsulation studies, mostly through the ionic gelation technique, targetingdifferent applications. However, a wide range of EOs-based chitosan nanoparticles have also been referred to the literature over the last five years, such as mint ( Mentha piperita ) [ 111 , 112 ], cardamom [ 113 ], krill oil ( Euphausia superba ) [ 114 ], lime [ 115 ], orange [ 116 ], lavender [ 109 , 116 ], Achillea millefolium [ 117 ], Cymbopogon martini [ 118 ], citrus [ 119 ], Piper nigrum [ 120 ], peppermint or green tea EOs [ 3 , 121 ].…”

Section: Chitosan As a Matrix For Nanosystemspreparation: Methodsmentioning

confidence: 99%

“…Plant EOs are generally recognized as safe [ 3 ] with negligible side effects and cost effectiveness [ 2 ]. They possess a broad spectrum of activities such as antifungal [ 104 ], antioxidant and antimicrobial activities [ 176 ]. Several EOs exert beneficial effects towards inflammation and cardiovascular disorders [ 2 ], urging the scientific community to focus on effective delivery systems for the EOs.…”

Section: Chitosan As a Matrix For The Encapsulation Of Eosmentioning

confidence: 99%

“…The loaded CSNPs were spherical with size up to 100 nm and the EE calculated between 31 and 46%, depending on the chitosan:EO ratio. The same research group, studied the effect of different coating dispersions such as chitosan, clove EO from the plant Eugenia caryophyllata and clove EO loaded in CSNPs prepared according to the previously described method, on the quality of pomegranate arils [ 104 ]. This study revealed improved antifungal efficacy of EO-CSNPs, extended aril shelf life for 54 days and maintained high quality compared to uncoated EO [ 104 ].…”

Section: Chitosan As a Matrix For The Encapsulation Of Eosmentioning

confidence: 99%

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Nanosystems for the Encapsulation of Natural Products: The Case of Chitosan Biopolymer as a Matrix

et al. 2020

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Chitosan is a cationic natural polysaccharide, which has emerged as an increasingly interesting biomaterialover the past few years. It constitutes a novel perspective in drug delivery systems and nanocarriers’ formulations due to its beneficial properties, including biocompatibility, biodegradability and low toxicity. The potentiality of chemical or enzymatic modifications of the biopolymer, as well as its complementary use with other polymers, further attract the scientific community, offering improved and combined properties in the final materials. As a result, chitosan has been extensively used as a matrix for the encapsulation of several valuable compounds. In this review article, the advantageous character of chitosan as a matrix for nanosystemsis presented, focusing on the encapsulation of natural products. A five-year literature review is attempted covering the use of chitosan and modified chitosan as matrices and coatings for the encapsulation of natural extracts, essential oils or pure naturally occurring bioactive compounds are discussed.

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Section: Chitosan As a Matrix For Nanosystemspreparation: Methodsmentioning

confidence: 99%

Section: Chitosan As a Matrix For The Encapsulation Of Eosmentioning

confidence: 99%

Section: Chitosan As a Matrix For The Encapsulation Of Eosmentioning

confidence: 99%

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Nanosystems for the Encapsulation of Natural Products: The Case of Chitosan Biopolymer as a Matrix

et al. 2020

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“…Consistent with the results obtained by Hasheminejad and Khodaiyan in pomegranate, the control group had the largest decrease in anthocyanins (DW). 55 The anthocyanin content in DW decreased from 0.115 U g −1 to 0.046 U g −1 , whereas the anthocyanins in treatments CA, CA-SA, and CA-SA-MC decreased from 0.125 U g −1 to 0.067 U g −1 , 0.120 U g −1 to 0.080 U g −1 , and 0.125 U g −1 to 0.099 U g −1 respectively. This slow decline was attributed to the formation of a layer of edible coating on the surface of freshly cut purple yam, which prevented O 2 from contacting it and inhibiting the oxidation of anthocyanins.…”

Section: Anthocyanin Contentmentioning

confidence: 99%

Preparation and characterization of β‐cyclodextrin–oregano essential oil microcapsule and its effect on storage behavior of purple yam

Huang

Yin

et al. 2020

J Sci Food Agric

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BACKGROUND Natural plant essential oils have antimicrobial properties; however, essential oils are difficult to maintain in a system because of their volatile nature. First, we prepared microcapsules from β‐cyclodextrin and oregano essential oil and characterized their properties. Second, the effect of microcapsules on the preservation of freshly cut purple yam was studied using an edible coating technique. Purple yams immersed in distilled water were used as control, and their characteristics were compared with yams coated with citric acid, citric acid + sodium alginate, and citric acid + sodium alginate + β‐cyclodextrin–oregano essential oil microcapsules (CA–SA–MC) and stored at 4 °C for 5 days. RESULTS Microcapsules of oregano essential oil and β‐cyclodextrin solution were successfully prepared via the inclusion method, with an optimal encapsulation efficiency of 55.14%. Scanning electron microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis showed strong bonds between β‐cyclodextrin and oregano essential oil. All edible coatings, particularly CA–SA–MC, significantly (P ≤ 0.05) maintained firmness, total soluble solids, ascorbic acid content, and anthocyanin content compared with control treatment. This treatment also prevented browning and extended the shelf life of purple yam. CONCLUSION Oregano essential oil can be successfully encapsulated into cyclodextrin microcapsules. It has a great impact on the shelf life extension of purple yam and could be successfully applied to other fresh produce. © 2020 Society of Chemical Industry

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“…In terms of plant extracts, plant essential oils have exhibited satisfactory biological activity in corresponding pharmacological experiments. For example, when chitosan was mixed with clove essential oil, which has an inhibitory effect on nut and fruit fungi, a new biofilm was obtained and applied to the preservation of pomegranate 90 . It was found that the fruit can be stored for 54 days under the experimental conditions of 5°C, and the relevant indicators (pH, total anthocyanin content, oxidation resistance, etc.)…”

Section: Applications Of Chitosan Films In Food Industrymentioning

confidence: 99%

Chitosan‐based biomaterials: From discovery to food application

Tian

Liu

2020

Polymers for Advanced Techs

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Due to higher expectations for health in recent decades, the issues of food preservation and safety are now attracting more and more attention. Therefore, research and development of food packaging materials is of important practical significance. While the wide use of functional plastic packaging brings great convenience to the food industry, serious problems also appear subsequently, such as source exhaustion, plasticizer transfer, and other potential food safety hazards, which pose great challenges to researchers. In order to overcome these shortcomings, the natural polysaccharide chitosan has emerged as a suitable food packaging material. Chitosan has many excellent properties such as biodegradability, biocompatibility, bioactivity, nontoxicity, and polycationic nature. This article reviews the discovery and preparation process of chitin and chitosan. In addition, the application of chitosan‐based films in food storage is highlighted. Finally, the future perspectives of chitosan are proposed.

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The effect of clove essential oil loaded chitosan nanoparticles on the shelf life and quality of pomegranate arils

Cited by 115 publications

References 38 publications

Nanosystems for the Encapsulation of Natural Products: The Case of Chitosan Biopolymer as a Matrix

Nanosystems for the Encapsulation of Natural Products: The Case of Chitosan Biopolymer as a Matrix

Preparation and characterization of β‐cyclodextrin–oregano essential oil microcapsule and its effect on storage behavior of purple yam

Chitosan‐based biomaterials: From discovery to food application

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