Article
Polymer Science
Muhammad Abdullah Akram, Barkat Ali Khan, Muhammad Khalid Khan, Ali Alqahtani, Sultan M. Alshahrani, Khaled M. Hosny
Summary: The study successfully developed a polymeric emulgel of eugenol and linalool for the treatment of Trichophyton rubrum infections. The emulgel showed good physical properties and demonstrated significant effects in treating the infections both in vitro and in vivo, making it a promising topical treatment option.
Article
Chemistry, Applied
Behraad Tirgarian, Jamshid Farmani, Jafar M. Milani
Summary: This study reports the construction of edible oleofilms with high oil content. The researchers developed structured emulgels based on soy protein isolate-gelatin-chitosan nanofiber and used them to make oleofilms. The oleofilms with the highest concentration of nanofibers showed improved water resistance, thermal stability, antibacterial activity, and lower water solubility. These findings suggest that the developed oleofilms have potential applications in preserving moisture-sensitive foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Physical
Shiqing Li, Wenhui Shi, Xiaoyan Wang, Xiaona Hu, Shujing Li, Yuxi Zhang
Summary: In this study, a multifunctional food packaging material based on gelatin nanofiber membranes containing eugenol nanoparticles was prepared. The incorporation of eugenol nanoparticles improved the antioxidant capacity and inhibitory effect on bacteria.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2022)
Article
Chemistry, Applied
Kai Chen, Min Zhang, Arun S. Mujumdar, Haixiang Wang
Summary: In this study, eugenol encapsulated multi-core microcapsules were successfully developed using quinoa protein and gum Arabic via complex coacervation, which exhibited good thermal stability and release properties. The microcapsules effectively prolonged the shelf life of minced pork, showing promising potential in meat preservation.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Manoela Martins, Ana Carla Kawazoe Sato, Kenji Ogino, Rosana Goldbeck
Summary: The study demonstrated that adding up to 3% xylooligosaccharides into alginate-gelatin blend could form a cohesive matrix with smaller pores and crystalline structure, confirming the potential of xylooligosaccharides hydrogels for the development of functional and synbiotic foods.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Polymer Science
Barkat Ali Khan, Sajeel Ahmad, Muhammad Khalid Khan, Khaled M. Hosny, Deena M. Bukhary, Haroon Iqbal, Samar S. Murshid, Abdulrahman A. Halwani, Mohammed Alissa, Farid Menaa
Summary: The aim of this study was to develop a transdermal emulgel for improved analgesic and anti-inflammatory effects, and to reduce adverse reactions in the gastrointestinal tract. The emulgel showed good physical properties, thermodynamic stability, and exhibited effective drug release and permeation. The optimized emulgel demonstrated synergistic effects of naproxen and eugenol in suppressing inflammation and relieving pain.
Article
Thermodynamics
Engkos Achmad Kosasih, Muhammad Irfan Dzaky, Ahmad Zikri, Almacho Rachmanudiputra, Faizal Abizar, M. Burhanuddin Fauzi, Yarynara Sebrio Suharyadi
Summary: This study used a compressor air pressure of 2 bar to produce encapsulated maltodextrin with a size of 20.91 +/- 3.42 μm. The energy consumption was measured to determine the specific energy consumption (SEC) while varying the flow, specific humidity, and drying air temperature, with and without a refrigeration system. The use of a refrigeration system improved dehumidification but increased energy consumption. The highest productivity achieved was 9.84 x 10-5 lps of liquid material for specific drying airflow, drying air temperature, and specific humidity.
CASE STUDIES IN THERMAL ENGINEERING
(2023)
Article
Food Science & Technology
Khabat Noori Hussein, Barbara Csehi, Suranyi Jozsef, Horvath Ferenc, Gabriella Kisko, Istvan Dalmadi, Laszlo Friedrich
Summary: This study evaluated the antimicrobial properties of nine bioactive compounds, with carvacrol and alpha-terpineol showing the widest spectrum of antibacterial activity. Application of alpha TPN in fresh minced chicken meat resulted in improved physicochemical properties, reduced lipid oxidation, distinctive aroma profiles, and significant inhibition of various harmful bacteria, highlighting its potential to enhance meat safety and shelf life.
Article
Pharmacology & Pharmacy
Garima Sharma, Manuhaar Sharma, Rishav Sood, Jayanthi Neelamraju, Suvarna G. Lakshmi, Ratna Sudha Madempudi, Praveen Rishi, Indu Pal Kaur
Summary: The study successfully developed a novel emulgel incorporating probiotics for topical use, demonstrating self-preservation and safety. Animal experiments showed faster wound closure and reduced oxidative stress with the probiotic formulation.
EXPERT OPINION ON DRUG DELIVERY
(2021)
Article
Biochemistry & Molecular Biology
Giuseppina Gullifa, Roberta Risoluti, Cristina Mazzoni, Laura Barone, Elena Papa, Alfredo Battistini, Rodrigo Martin Fraguas, Stefano Materazzi
Summary: Recently, there has been an increasing interest in developing functional foods with encapsulated probiotic bacteria due to their positive impact on human health. Incorporating probiotics into dairy products has been a major challenge, especially for non-refrigerated products. This study utilized spray drying technology to produce a novel nutraceutical formulation using lactic acid bacteria (LAB) and demonstrated that it can maintain a good storage stability of probiotics at room temperature. The optimized formulation showed promising characteristics in terms of providing a sufficient amount of viable cells after digestion and protecting the probiotics during the microencapsulation process by spray drying.
Article
Food Science & Technology
Monika Ziomek, Lukasz Drozd, Michal Gondek, Renata Pyz-Lukasik, Francesca Pedonese, Mariusz Florek, Piotr Domaradzki, Piotr Skalecki
Summary: This study evaluated the microbiological status, pH, and water activity of European beaver meat to establish shelf-life and safety standards. Results showed that the microbial state of frozen and refrigerated beaver meat was comparable, with no pathogenic bacteria detected.
Article
Chemistry, Physical
James d D. Ogilvie-Battersby, Ramaswamy Nagarajan, Ravi Mosurkal, Nese Orbey
Summary: Microencapsulation using complex coacervation was successfully employed to create novel geraniol-containing microcapsules with good release properties and retention capabilities. The optimal processing conditions including specific pH values and mixing rates were identified to tune the morphology and performance of the microcapsules. Encapsulation of geraniol results in longer-lasting retention compared to similar systems, making it suitable for textile coatings and other applications.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2022)
Article
Engineering, Environmental
Gianluca Viscusi, Giuliana Gorrasi
Summary: Gelatin beads reinforced with natural hemp hurd were produced as pH-sensitive devices for the release of eugenol, a green pesticide. The introduction of hemp hurd significantly affected the physical and chemical properties of gelatin beads, making the release behavior of eugenol highly sensitive to the pH values.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2021)
Article
Engineering, Chemical
Jadranka Fraj, Lidija Petrovic, Ljiljana Dekic, Jelena Milinkovic Budincic, Sandra Bucko, Jaroslav Katona
Summary: Microcapsules for simultaneous encapsulation of hydrophilic and lipophilic active substances were produced and characterized using a double emulsification process followed by complex coacervation. The results indicated that genipin concentration and interaction in the gelatin/NaCAS system influence the properties of microcapsules. Release kinetic determination showed that the release mechanism is simple diffusion, with optimal genipin concentration and proteins mass ratio identified for highest encapsulation efficiency.
JOURNAL OF FOOD ENGINEERING
(2021)
Review
Chemistry, Applied
Murat Gurbuz, Burcu Irem Omurtag Korkmaz
Summary: Poultry is a rapidly growing industry, but concerns about food safety and the presence of bacteria like Campylobacter in poultry remain. The discovery of new antimicrobials, such as eugenol, is important for ensuring the safety of poultry meat. However, further research is needed to determine the specific applications and effectiveness of eugenol as a food preservative in poultry meat safety.
