Understanding the effect of formulation on functionality of modified chitosan films containing carvacrol nanoemulsions

Taştan, Özge; Ferrari, Giovanna; Baysal, Taner; Donsı̀, Francesco

doi:10.1016/j.foodhyd.2016.06.036

Cited by 57 publications

(19 citation statements)

References 50 publications

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“…Therefore, nanoemulsion did improve the antibacterial abilities of films in this study and this result was similar with the previous studies (Noori, Zeynali, & Almasi, 2018;Prakash et al, 2018;Tastan, Ferrari, Baysal, & Donsì, 2016).…”

Section: Antimicrobial Activitysupporting

confidence: 92%

The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions

Cai

Wang

A³

2020

J Food Process Engineering

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Active films with essential oils have attracted more attention in recent years. In order to improve the solubility and stability of ginger essential oil (GEO) in film forming solutions, GEO coarse emulsion and nanoemulsions were prepared named CGEO (z-average = 799.53 nm), NGEO-1 (z-average = 114.71 nm) and NGEO-2 (z-average = 59.30 nm), respectively. And the effect of concentration (0.5% and 1.0% v/v) and particle sizes of GEO emulsions on the physiochemical and preservation properties of fish sarcoplasmic protein and chitosan blend based edible films were studied in this study. The elongation

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Section: Antimicrobial Activitysupporting

confidence: 92%

The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions

Cai

Wang

A³

2020

J Food Process Engineering

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“…In contrast, when a nonencapsulated compound is added at concentrations above its solubility, it is not able to efficiently reach the microbial cell membranes. This is in agreement with previous data collected by the researchers about the antibacterial or antifungal activity of different EOs in emulsified form, with respect to their free form [33][34][35][36][37][38][39][40][41][42][43][44]. Moreover, it has been suggested that the emulsifier might also play a notable role in the micelle-mediated mass transfer of the EO that is released from the emulsion droplets and/or which permeate through biological membranes .…”

Section: After Preparationsupporting

confidence: 92%

“…In general, BEO was mixed with CO to prevent Ostwald ripening [30][31][32][33][34][35][36][37][38][39][40], in a weight ratio of 1:1, determined through preliminary experiments. Blank nanoemulsions were prepared by completely replacing BEO with CO. Nanoemulsions were stabilized using different emulsifiers, such as WP, WP in combination with MS (1:1 wt ratio), SE, GMO in combination with T20 (1:1 wt ratio), based on previously tested nanoemulsion formulations [31][32][33][34][35][36][37][38][39][40][41][42][43]. Sodium phosphate buffer (50 mM, pH = 7.4) was always used as the continuous aqueous phase.…”

Section: Nanoemulsion Preparationmentioning

confidence: 99%

Bergamot essential oil nanoemulsions: antimicrobial and cytotoxic activity

Marchese

Balestrieri

Castaldo³

et al. 2020

Zeitschrift Für Naturforschung C

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AbstractBergamot essential oil (BEO) is well-known for its food preservation activity, as well as anticancer efficacy. However, the poor BEO water solubility and deriving low bioaccessibility have limited its wider applications. The incorporation in nanoemulsions of BEO and its refined fractions was investigated to enhance its dispersibility in water to promote its antimicrobial activity, tested against Escherichia coli, Lactobacillus delbrueckii, and Saccharomyces cerevisiae, and its cytotoxicity already at low concentrations. Different nanoemulsion formulations were tested based on food-grade ingredients, which were characterized in terms of hydrodynamic diameter and polydispersity index, and physical stability. The antimicrobial activity against all the tested micro-organisms was observed to be higher for BEO in its initial composition, than the light fraction, richer in d-limonene, ß-pinene, and γ-terpinene, or the heavy fraction, richer in linalyl acetate and linalool. Remarkably, the use of BEO nanoemulsions notably enhanced the antimicrobial activity for all the tested oils. BEO exhibited also a measurable cytotoxic activity against Caco-2 cells, which was also enhanced by the use of the different nanoemulsions tested, in comparison with free oil, which discourages the direct use of BEO nanoemulsions as a food preservative. Conversely, BEO nanoemulsions might find use in therapeutic applications as anticarcinogenic agents.

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“…In this study, we determined when EO concentration increased, PDI was decreased indicating that formed droplets tend to be uniformly and narrowly distributed. A previous study had revealed that zeta potential and PDI values of nanoemulsions decreased with increasing carvacrol concentration (Tastan, Ferrari, Baysal, & Donsì, ). Majeed et al () noted that PDI values of nanoemulsion including eugenol ranged between 0.082 and 0.172.…”

Section: Resultsmentioning

confidence: 95%

Limitation of microbial spoilage of rainbow trout fillets using characterized thyme oil antibacterial nanoemulsions

Meral

Ceylan

Köse

2019

Journal of Food Safety

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Thyme oil nanoemulsions (TONa and TONb), having 219 nm and 163 nm diameters, were successfully prepared by using sonication technique. Zeta potential (ZP) and polydispersity indexes (PDI) of TONa and TONb were defined to be 19.77, 0.24 and −24.80, 0.054, respectively. It was determined that zeta size values of TONs might have played a role on the inhibition of Pseudomonas aeruginosa, Escherichia coli, Salmonella typhimurium. All bacteria tested by agar diffusion method were gram-negative bacteria that could be mostly found in fish fillets. Within 9 days cold storage period, TMAB growth in fish fillets treated with TONb was successfully reduced from 6.42 to 4.62 log CFU/g (change: 28%). In addition, as compared with control group samples, TPB growth of the same group was limited by 1.51 log CFU/g (from 7.93 to 6.42 log CFU/g). The results suggested that treatment of the fish fillets with the TONs would be a useful and practical nano application to delay microbial growth in fish fillets. Practical applicationsThyme oil nanoemulsions (TONa and TONb) with a lower diameter than 219 nm have been successfully obtained. Antibacterial effects of TONa and TONb nanoemulsions have been revealed before treatment with fish fillets. The results revealed that TONs could be successfully used for the limitation of microbial spoilage of fish fillets stored at 4 C for 9 days. In this respect, the nano application with rapid and cost-effective has been presented for the fishery processing industry.

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Understanding the effect of formulation on functionality of modified chitosan films containing carvacrol nanoemulsions

Cited by 57 publications

References 50 publications

The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions

The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions

Bergamot essential oil nanoemulsions: antimicrobial and cytotoxic activity

Limitation of microbial spoilage of rainbow trout fillets using characterized thyme oil antibacterial nanoemulsions

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