Article
Food Science & Technology
Martina Cofelice, Giuseppe Cinelli, Francesco Lopez, Tiziana Di Renzo, Raffaele Coppola, Anna Reale
Summary: The use of natural compounds, particularly essential oils, as food preservatives is gaining popularity due to their positive perception by consumers. However, challenges such as degradation during processing and storage, as well as strong aroma impacting sensory characteristics, hinder their widespread application. The development of nanoformulations could offer a solution to enhance the stability and effectiveness of essential oils in food products.
Article
Pharmacology & Pharmacy
Uzma Gul, Muhammad Imran Khan, Asadullah Madni, Muhammad Farhan Sohail, Mubashar Rehman, Akhtar Rasul, Leena Peltonen
Summary: Formulation studies for terbinafine hydrochloride nanoemulsions, prepared by high-energy ultrasonication technique, showed that olive oil and clove oil-based nanoemulsions have good stability and permeability, making them promising carriers for topical delivery of terbinafine hydrochloride.
Review
Biochemistry & Molecular Biology
Mohammad Mukarram, Sadaf Choudhary, Mo Ahamad Khan, Palmiro Poltronieri, M. Masroor A. Khan, Jamin Ali, Daniel Kurjak, Mohd Shahid
Summary: Lemongrass essential oil (LEO) contains various bioactive compounds that possess antifungal, antibacterial, antiviral, anticancer, and antioxidant properties. LEO is commercially exploited in pharmaceutical, cosmetics, and food preservations industries, and shows potential in cancer treatment.
Article
Food Science & Technology
Muhammad Iqbal Perdana, Jareerat Ruamcharoen, Somrak Panphon, Montira Leelakriangsak
Summary: Starch-based composite films incorporated with lemongrass essential oil were successfully made by the casting method, showing the best inhibitory effect on various pathogenic microorganisms. The addition of glycerol improved the physical and mechanical properties of the films, and the coating treatment on chilies demonstrated a significant reduction in microbial growth.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Fatima Faheem, Zhi Wei Liu, Roshina Rabail, Iahtisham-Ul Haq, Maryam Gul, Marcin Bryla, Marek Roszko, Marek Kieliszek, Ahmad Din, Rana Muhammad Aadil
Summary: This article explores the role of lemongrass and its essential oil in food preservation. Lemongrass has significant antimicrobial and antioxidant activity, making it a natural preservative that can replace synthetic preservatives.
Article
Chemistry, Physical
Valamla Bhavana, Padakanti Sandeep Chary, Naveen Rajana, Geetanjali Devabattula, Shashikanta Sau, Chandraiah Godugu, Nitin Pal Kalia, Shashi Bala Singh, Neelesh Kumar Mehra
Summary: The study aimed to formulate and optimize the ferulic acid loaded lemongrass oil nanoemulsion using phase inversion composition method and Box Behnken design. The optimized nanoemulsion exhibited good stability and potential for therapeutic applications. The nanoemulgel developed using the optimized nanoemulsion showed antioxidant and antibacterial activity, and demonstrated excellent wound healing efficacy in vivo.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Article
Food Science & Technology
Puncharat Pilong, Dharmendra K. Mishra, Anchalee Ruengdech, Ubonrat Siripatrawan
Summary: Foam-mat freeze-drying technique was used to prepare stable and antimicrobial clove essential oil nanoemulsion (CN). The optimized fabrication condition for foam-mat freeze-dried CN (FFD-CN) was 3% foaming agent (MethocelTM), 60℃ drying temperature, and 72 h drying time. FFD-CN showed good stability and maintained antimicrobial activity during 3 months storage at 25℃.
Article
Chemistry, Applied
Laleh Almasi, Mohsen Radi, Sedigheh Amiri, David Julian McClements
Summary: The study developed new active packaging materials consisting of biopolymer films with antimicrobial selfmicroemulsifying essential oil formulations, showing excellent antimicrobial properties and preservation effects.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Bruno Dutra da Silva, Denes Kaic Alves do Rosario, David A. Weitz, Carlos Adam Conte-Junior
Summary: Essential oil nanoemulsions have potential applications in meat and meat product preservation, improving bioactivity and extending shelf life. Key characteristics of nanoemulsions include nanometric size, increased contact surface area, and enhanced physicochemical stability.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Maral Soltanzadeh, Seyed Hadi Peighambardoust, Babak Ghanbarzadeh, Maryam Mohammadi, Jose M. Lorenzo
Summary: This study successfully encapsulated lemongrass essential oil into chitosan nanoparticles, forming a novel nanocomposite with antimicrobial activity and thermal stability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Zhiwei Kang, Shan Chen, Yan Zhou, Sadeeq Ullah, Hao Liang
Summary: In this study, citrus essential oil nanoemulsion with improved antimicrobial activity was successfully prepared using high-pressure homogenization method. The effects of temperature, pH, ionic strength, and storage time on the physicochemical properties of the nanoemulsion were investigated. The results showed that the nanoemulsion exhibited significantly enhanced antibacterial activity against Staphylococcus aureus and Bacillus subtilis compared to pure citrus essential oil. This research provides valuable insights for the development of nanoencapsulation techniques and food preservation.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Biochemistry & Molecular Biology
Luis Rodrigues, Elisabete Coelho, Renata Madeira, Pedro Teixeira, Isabel Henriques, Manuel A. Coimbra
Summary: This study investigated the potential of essential oil, hydrolate, and decoction obtained from lemongrass byproducts as food ingredients in a circular economy. The essential oil showed antimicrobial activity, especially against Gram-negative bacteria, due to the presence of citral. The polymeric material in the hydrolate exhibited high antioxidant activity and could be used as a functional dietary fiber ingredient. Mixing lemongrass hydrolate with matcha green tea formulations reduced astringency and added a citrus flavor.
Article
Multidisciplinary Sciences
Xianghui Li, Zhiqiang Zhang, Zhenhuan Guo, Li Zhao, Yonglu Liu, Xia Ma, Qigai He
Summary: Nanoemulsions loaded with Acanthopanax senticousus polysaccharide (ASPS) showed enhanced immune responses by stimulating splenocyte proliferation and activating the expression of various cytokines. The ASPS-NE formulations have the potential for drug delivery and inducing potent and sustained immune responses, making them promising in pharmaceutical applications.
Article
Infectious Diseases
Talha Jawaid, Ali Mohammed Alaseem, Mohammed Moizuddin Khan, Beenish Mukhtar, Mehnaz Kamal, Razique Anwer, Saif Ahmed, Aftab Alam
Summary: The properties of CITEO-nanoemulsion were evaluated in this study, including its antimicrobial activities against S. aureus and C. albicans, and its anticancer activity against the A431 cell line. The results showed that CITEO-nanoemulsion exhibited good inhibitory effects on both bacteria and fungus, as well as significant cytotoxicity against the A431 cell line. Therefore, encapsulating CITEO in a nanoemulsion can enhance its pharmacological properties.
Article
Engineering, Chemical
Lavinia Vlaia, Georgeta Coneac, Ana Maria Mut, Ioana Olariu, Vicentiu Vlaia, Dan Florin Anghel, Monica Elisabeta Maxim, Amadeus Dobrescu, Mircea Hirjau, Dumitru Lupuleasa
Summary: The study investigated the use of natural non-ionic surfactants and antifungal essential oils to form stable microemulsions effective on fluconazole solubilization. The phase behavior of the systems was influenced by the hydrocarbon chain length of the SE and EO type. Ten formulations were selected and evaluated for physicochemical properties, showing the need for further viscosity enhancement and in vitro/in vivo tests for the development of biocompatible fluconazole preparations.
Review
Food Science & Technology
M. Morales-de La Pena, L. M. Rabago-Panduro, O. Martin-Belloso, J. Welti-Chanes
Summary: Pecan kernels and oil are gourmet products with nutty flavor and functional properties. They are important sources of phytochemicals associated with antioxidant, anti-inflammatory, and cardio-protective properties. However, incorporating pecan byproducts into food formulations is a great challenge due to their technological characteristics still being under study.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Sandra Gonzalez-Casado, Gloria Lopez-Gamez, Olga Martin-Belloso, Pedro Elez-Martinez, Robert Soliva-Fortuny
Summary: Pulsed light treatment can accelerate the accumulation of carotenoids in tomatoes, with the best results observed using visible + near-infrared light. However, UV-light exposure does not enhance carotenoid concentrations.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Manuel Reynaldo Cruz-Valenzuela, Rosa E. Ayala-Soto, Jesus Fernando Ayala-Zavala, Brenda A. Espinoza-Silva, Gustavo A. Gonzalez-Aguilar, Olga Martin-Belloso, Robert Soliva-Fortuny, Filomena Nazzaro, Florinda Fratianni, Melvin R. Tapia-Rodriguez, Ariadna Thalia Bernal-Mercado
Summary: Aqueous pomegranate peel extract (PPE) shows higher total phenolic and flavonoid content, better antioxidant capacity, and exhibits antimicrobial and anti-quorum sensing activity. The main phenolic compounds identified are chlorogenic and gallic acids. Treatment of alfalfa sprouts with aqueous PPE reduces bacterial counts and enhances antioxidant capacity.
Article
Food Science & Technology
Ana A. Vaz, Isabel Odriozola-Serrano, Gemma Oms-Oliu, Olga Martin-Belloso
Summary: The study aims to characterize the composition, physicochemical properties, and phenolic profile of dietary fibre concentrates (DFCs) derived from by-products of the agro-food industry. The DFCs showed high levels of dietary fibre, good water holding and retention capacity, and varying concentrations of phenolic compounds. In vitro digestion experiments revealed the release and transformation of soluble phenolic compounds, highlighting the potential of DFCs as functional ingredients in DF-enriched foods.
Article
Biochemistry & Molecular Biology
Julia Teixe-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: The addition of alginate at different concentrations (0-1.5%) has significant effects on the digestion and stability of curcumin-loaded nanoemulsions. Results show that the addition of alginate can prevent curcumin degradation during digestion and improve the stability of the nanoemulsions. However, it also reduces lipid digestibility and curcumin bioaccessibility.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Monica Paesa, Carmen Ancin-Azpilicueta, Gustavo Velderrain-Rodriguez, Olga Martin-Belloso, Oreste Gualillo, Jesus Osada, Maria Jesus Rodriguez-Yoldi, Gracia Mendoza
Summary: This study investigated the potential of onion waste products in inhibiting molecular events involved in osteoarthritis. Onion extracts showed high content of phenolic compounds and antioxidant properties, demonstrated cytocompatibility with chondrogenic cell line ATDC-5, and effectively inhibited molecular markers related to inflammation and cartilage degradation.
Article
Biochemistry & Molecular Biology
Isabel Odriozola-Serrano, Danielle P. Nogueira, Irene Esparza, Ana A. Vaz, Nerea Jimenez-Moreno, Olga Martin-Belloso, Carmen Ancin-Azpilicueta
Summary: The research found that dog rose fruits are a great source of antioxidant compounds, and their health benefits depend on how well these compounds are digested. The study also showed that the rosehip extract has high bioaccessibility and antioxidant activity.
Review
Food Science & Technology
Julia Teixe-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: In recent years, there has been a significant increase in the trend towards consuming more natural and sustainable foods. This has prompted research into new sources of bioactive compounds and extraction methods that have less environmental impact. In addition, there is a focus on using ingredients of natural origin in the formulation of systems to protect these compounds. This review article discusses novel natural alternative sources of bioactive compounds and the use of natural emulsifiers in emulsion-based delivery systems to protect these compounds.
Review
Food Science & Technology
Mariana de la Pena, Graciela A. Miranda-Mejia, Olga Martin-Belloso
Summary: Fermentation has long been utilized for food preservation and the development of natural products with functional properties. Nowadays, fermented foods and beverages are highly sought after due to their perceived naturalness and potential as sources of functional compounds. Research efforts have led to a better understanding of the reactions and changes that occur during fermentation, allowing for improvements in efficiency, safety, cost, and quality of production. This review aims to gather recent and relevant information on the evolution of fermentation, particularly in the development of fermented beverages for the functional food market.
Article
Biophysics
Gustavo Velderrain-Rodriguez, Cynthia Fontes-Candia, Amparo Lopez-Rubio, Marta Martinez-Sanz, Olga Martin-Belloso, Laura Salvia-Trujillo
Summary: This study aimed to investigate the structural changes, lipolysis kinetics, and curcumin bioaccessibility of κ-carrageenan (KC) or agar (AG) emulsion gels (EG) and KC oil-filled aerogels (OAG) during in vitro digestion. The results showed that EG and aerogels released bulk oil and gelled material in the stomach phase, but the release was lower in EG-AG and OAG-KC compared to EG-KC. After small intestinal conditions, EG and oil-filled aerogels exhibited a wide range of particle sizes due to undigested lipid material and gelled structures. Adding curcumin to the lipid phase did not cause significant structural modifications during digestion. The lipolysis kinetics were slower and lower in κ-carrageenan emulsion gels compared to agar-based gels. Curcumin decreased the lipolysis in all structures and showed high bioaccessibility in intestinal fluids.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2023)
Article
Food Science & Technology
Anna Molet-Rodriguez, Mohsen Ramezani, Laura Salvia-Trujillo, Olga Martin-Belloso
Summary: Water-in-oil-in-water (W1/O/W2) emulsions have the potential to deliver hydrophilic bioactive compounds into foods, but their instability limits their application. This study investigated the impact of lipid phase composition and state on the stability, lipid digestibility, and bioaccessibility of chlorophyllin (CHL) in W1/O/W2 emulsions before and after incorporation into whole milk. It was found that emulsions formulated with medium-chain triglyceride oil (MCT) or MCT with glyceryl stearate (GS) were more stable and had better digestibility and bioaccessibility compared to those formulated with pure hydrogenated palm oil (HPO).
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Alina Manthei, Gloria Lopez-Gamez, Olga Martin-Belloso, Pedro Elez-Martinez, Robert Soliva-Fortuny
Summary: The preparation and processing of fruits and vegetables generate byproducts that can be a risk to the environment but also serve as valuable sources of dietary fiber and bioactive compounds. Enhancing the functional and health-related properties of these fiber-rich products requires treatments that alter their structure, such as enzymes and physical technologies like ultrasound and high-pressure processing. The use of these treatments can improve their solubility, adsorption, and retardation capacities, but their effectiveness depends on the specific source and desired outcome.
Article
Food Science & Technology
Julia Teixe-Roig, Gemma Oms-Oliu, Maria Artiga-Artigas, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: Curcumin emulsions can improve its bioavailability and accumulate in the liver and brown adipose tissue, showing potential in preventing obesity and metabolic disorders.
FOOD RESEARCH INTERNATIONAL
(2023)