Active emulsions based on alginate and lemongrass/citral essential oils: effect of encapsulating agents on physical and antimicrobial properties

References

• Salvia-Trujillo, L.; Rojas-Graü, A.; Soliva-Fortuny, R.; Martín-Belloso, O. Impact of Microfluidization or Ultrasound Processing on the Antimicrobial Activity against Escherichia coli of Lemongrass Oil-loaded Nanoemulsions. Food Control. 2014, 37(1), 292–297. DOI: 10.1016/j.foodcont.2013.09.015.
   Google Scholar
• Chouhan, S.; Sharma, K.; Guleria, S. Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives. Medicines. 2017, 4(3). DOI: 10.3390/medicines4030058.
   Google Scholar
• Moraes-Lovison, M.; Marostegan, L. F. P.; Peres, M. S.; Menezes, I. F.; Ghiraldi, M.; Rodrigues, R. A. F.; Fernandes, A. M.; Pinho, S. C. Nanoemulsions Encapsulating Oregano Essential Oil: Production, Stability, Antibacterial Activity and Incorporation in Chicken Pâté. LWT - Food Sci. Technol. 2017, 77, 233–240. DOI: 10.1016/j.lwt.2016.11.061.
   Web of Science ®Google Scholar
• Adukwu, E. C.; Bowles, M.; Edwards-Jones, V.; Heather, B. Antimicrobial Activity, Cytotoxicity and Chemical Analysis of Lemongrass Essential Oil (Cymbopogon flexuosus) and Pure Citral. Appl. Microbiol. Biotechnol. 2016, 100(22), 9619–9627. DOI: 10.1007/s00253-016-7807-y.
   PubMed Web of Science ®Google Scholar
• Saddiq, A. A.; Khayyat, S. A. Chemical and Antimicrobial Studies of Monoterpene: Citral. Pestic. Biochem. Physiol. 2010, 98(1), 89–93. DOI: 10.1016/j.pestbp.2010.05.004.
   Web of Science ®Google Scholar
• Paranagama, P. A.; Abeysekera, K. H. T.; Abeywickrama, K.; Nugaliyadde, L. Fungicidal and Anti-aflatoxigenic Effects of the Essential Oil of Cymbopogon citratus (DC.) Stapf (Lemongrass) against Aspergillus flavus. Lett Appl. Microbiol. 2003, 37(1), 86–90. DOI: 10.1046/j.1472-765X.2003.01351.x.
   PubMed Web of Science ®Google Scholar
• Lu, W. C.; Huang, D. W.; Wang, C. C.; Yeh, C. H.; Tsai, J. C.; Huang, Y. T.; Li, P. H. Preparation, Characterization, and Antimicrobial Activity of Nanoemulsions Incorporating Citral Essential Oil. J. Food Drug Anal. 2018, 26(1), 82–89. DOI: 10.1016/j.jfda.2016.12.018.
   PubMed Web of Science ®Google Scholar
• Food and Drug Administration. Electronic Code of Federal Regulations Food and Drugs. Substances Generally Recognized as Safe. Chapter 1, Title 21, Subchapter B. Part 182, 2018. https://www.ecfr.gov/cgi-bin/text-idx?SID=e956d645a8b4e6b3e34e4e5d1b690209&mc=true&node=pt21.3.182&rgn=div5 (accessed Aug 29, 2018).
   Google Scholar
• Prakash, B.; Kujur, A.; Yadav, A.; Kumar, A.; Singh, P. P.; Dubey, N. K. Nanoencapsulation: An Efficient Technology to Boost the Antimicrobial Potential of Plant Essential Oils in Food System. Food Control. 2018, 89, 1–11. DOI: 10.1016/j.foodcont.2018.01.018.
   Web of Science ®Google Scholar
• Arancibia, C.; Navarro-Lisboa, R.; Zúñiga, R. N.; Matiacevich, S. Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability. Int. J. Polym. Sci. 2016, 2016, 1–10. DOI: 10.1155/2016/6280581.
   Web of Science ®Google Scholar
• Alarcón-Moyano, J. K.; Bustos, R.; Herrera, M. L.; Matiacevich, S. Alginate Edible Films Containing Microencapsulated Lemongrass Oil or Citral: Effect of Encapsulating Agent and Storage Time on Physical and Antimicrobial Properties. J. Food Sci. Technol. 2017, 54(9), 2878–2889. DOI: 10.1007/s13197-017-2726-1.
   PubMed Web of Science ®Google Scholar
• Acevedo-Fani, A.; Soliva-Fortuny, R.; Martín-Belloso, O. Nanostructured Emulsions and nanolaminates for Delivery of Active Ingredients: Improving Food Safety and Functionality. Trends Food Sci. Technol. 2017, 60, 12–22. DOI: 10.1016/j.tifs.2016.10.027.
   Web of Science ®Google Scholar
• McClements, D. J.; Rao, J. Food-grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity. Crit. Rev. Food Sci. Nutr. 2011, 51(4), 285–330. DOI: 10.1080/10408398.2011.559558.
   PubMed Web of Science ®Google Scholar
• Carneiro, H. C. F.; Tonon, R. V.; Grosso, C. R. F.; Hubinger, M. D. Encapsulation Efficiency and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Different Combinations of Wall Materials. J. Food Eng. 2013, 115(4), 443–451. DOI: 10.1016/j.jfoodeng.2012.03.033.
   Web of Science ®Google Scholar
• Purwanti, N.; Zehn, A. S.; Pusfitasari, E. D.; Khalid, N.; Febrianto, E. Y.; Sutrisno-Suro, A.; Kobayashi, I. Emulsion Stability of Clove Oil in Chitosan and Sodium Alginate Matrix. Int. J. Food Prop. 2018, 21(1), 566–581. DOI: 10.1080/10942912.2018.1454946.
   Web of Science ®Google Scholar
• Jafari, S. M.; Assadpoor, E.; He, Y.; Bhandari, B. Encapsulation Efficiency of Food Flavours and Oils during Spray Drying. J. Drying Technol. 2008, 26(7), 816–835. DOI: 10.1080/07373930802135972.
   Web of Science ®Google Scholar
• Fathi, M.; Martín, A.; McClements, D. J. Nanoencapsulation of Food Ingredients Using Carbohydrate Based Delivery Systems. Trends Food Sci. Technol. 2014, 39(1), 18–39. DOI: 10.1016/j.tifs.2014.06.007.
   Web of Science ®Google Scholar
• Fernandes, R. V. B.; Silva, E. K.; Borges, S. V.; de Oliveira, C. R.; Yoshida, M. I.; da Silva, Y. F.; Lourenço, E.; Machado, V.; Alvarenga, D. Proposing Novel Encapsulating Matrices for Spray-dried Ginger Essential Oil from the Whey Protein Isolate-inulin/maltodextrin Blends. Food Bioprocess. Technol. 2017, 10(1), 115–121. DOI: 10.1007/s11947-016-1803-1.
   Web of Science ®Google Scholar
• Aburto, L.; Tavares, D.; Martucci, E. Microencapsulação De Óleo Essencial de Laranja. Ciência E Tecnologia De Alimentos. 1998, 18(1), 45–48. DOI: 10.1590/S0101-20611998000100010.
   Google Scholar
• Mabille, C.; Leal-Calderon, F.; Bibette, J.; Schmitt, V. Monodisperse Fragmentation in Emulsions: Mechanisms and Kinetics. Europhys. Lett. 2003, 61(5), 708–714. DOI: 10.1209/epl/i2003-00133-6.
   Google Scholar
• Matiacevich, S.; Silva, P.; Osorio, F.; Enrione, J. Color in Food: Technological and Psychophysical Aspects. In Evaluation of Blueberry Color during Storage Using Image Analysis; Caivano, J. L., Buera, M. P., Eds.; CRC Press: Boca Raton, 2012; pp 211–218.
   Google Scholar
• Luo, M. R.; Cui, G.; Rigg, B. The Development of the CIE 2000 Colour Difference Formula: CIEDE2000. Color Res. Appl. 2001, 26(5), 340–350. DOI: 10.1002/col.1049.
   Web of Science ®Google Scholar
• Salvia-Trujillo, L.; Rojas-Graü, M. A.; Soliva-Fortuny, R.; Martin-Belloso, O. Effect of Processing Parameters on Physicochemical Characteristics of Microfluidized Lemongrass Essential Oil-alginate Nanoemulsions. Food Hydrocolloids. 2013, 30(1), 401–407. DOI: 10.1016/j.foodhyd.2012.07.004.
   Web of Science ®Google Scholar
• Center for Disease Control and Prevention (CDCP), & World Health Organization (WHO). Manual for the Laboratory Identification and Antimicrobial Susceptibility Testing of Bacterial Pathogens of Public Health Importance in the Developing World; World Health Organization: Atlanta GA, 2003; pp 209–214.
   Google Scholar
• Acosta, E. Bioavailability of Nanoparticles in Nutrient and Nutraceutical Delivery. Curr. Opin. Colloid Interface Sci. 2009, 14(1), 3–15. DOI: 10.1016/j.cocis.2008.01.002.
   Web of Science ®Google Scholar
• Klinkesorn, U.; Sophanodora, P.; Chinachoti, P.; Decker, E. A.; McClements, D. J. Encapsulation of Emulsified Tuna Oil in Two-layered Interfacial Membranes Prepared Using Electrostatic Layer-by-layer Deposition. Food Hydrocolloids. 2005, 19(6), 1044–1053. DOI: 10.1016/j.foodhyd.2005.01.006.
   Web of Science ®Google Scholar
• Sharif, H. R.; Williams, P. A.; Sharif, M. K.; Khan, M. A.; Majeed, H.; Safdar, W.; Shamoon, M.; Shoaib, M.; Haider, J.; Zhong, F. Influence of OSA-starch on the Physico Chemical Characteristics of Flax Seed Oil-eugenol Nanoemulsions. Food Hydrocolloids. 2017, 66, 365–377. DOI: 10.1016/j.foodhyd.2016.12.002.
   Web of Science ®Google Scholar
• Silva, H. D.; Cerqueira, M. A.; Vicente, A. A. Nanoemulsions for Food Applications: Development and Characterization. Food Bioprocess. Technol. 2012, 5(3), 854–867. DOI: 10.1007/s11947-013-1094-8.
   Web of Science ®Google Scholar
• McClements, D. J. Food Emulsions. Principles, Practices and Techniques, 3rd ed.; CRC Press: Boca Raton, 2016.
   Google Scholar
• Li, Y.; Ch., W.; Wu, T.; Wang, L.; Chen, S.; Ding, T.; Hu, Y. Preparation and Characterization of Citrus Essential Oils Loaded in Chitosan Microcapsules by Using Different Emulsifiers. J. Food Eng. 2018, 217, 108–114. DOI: 10.1016/j.jfoodeng.2017.08.026.
   Web of Science ®Google Scholar
• Dokić, L.; Krstonošić, V.; Nikolić, I. Physicochemical Characteristics and Stability of Oil-in-water Emulsions Stabilized by OSA Starch. Food Hydrocolloids. 2012, 29(1), 185–192. DOI: 10.1016/j.foodhyd.2012.02.008.
   Web of Science ®Google Scholar
• Li, D.; Li, L.; Xiao, N.; Li, M.; Xie, X. Physical Properties of Oil-in-water Nanoemulsions Stabilized by OSA-modified Starch for the Encapsulation of Lycopene. Colloids Surf. A. 2018, 552, 59–66. DOI: 10.1016/j.colsurfa.2018.04.055.
   Web of Science ®Google Scholar
• Sweedman, M. C.; Tizzotti, M. J.; Schäfer, C.; Gilbert, R. G. Structure and Physicochemical Properties of Octenyl Succinic Anhydride Modified Starches: A Review. Carbohydr. Polym. 2013, 92(1), 905–920. DOI: 10.1016/j.carbpol.2012.09.040.
   PubMed Web of Science ®Google Scholar
• Miao, M.; Li, R.; Jiang, B.; Cui, S. W.; Zhang, T.; Jin, Z. Structure and Physicochemical Properties of Octenyl Succinic Esters of Sugary Maize Soluble Starch and Waxy maize starch. Food Chem. 2014, 151, 154–160. DOI: 10.1016/j.foodchem.2013.11.043.
   PubMed Web of Science ®Google Scholar
• Ong, W. D.; Tey, B. T.; Quek, S. Y.; Tang, S. Y.; Chan, E. S. Alginate-based Emulsion Template Containing High Oil Loading Stabilized by Nonionic Surfactants. J. Food Sci. 2015, 80(1), 93–100. DOI: 10.1111/1750-3841.12729.
   Web of Science ®Google Scholar
• Ravichandran, K.; Palaniraj, R.; Saw, N. M. M. T.; Gabr, A. M. M.; Ahmed, A. R.; Knorr, D.; Smetanska, I. Effects of Different Encapsulation Agents and Drying Process on Stability of Betalains Extract. J. Food Sci. Technol. 2014, 51(9), 2216–2221. DOI: 10.1007/s13197-012-0728-6.
   PubMed Web of Science ®Google Scholar
• Idrees, M.; Nasir, S.; Naeem, M.; Aftab, T.; Masroor, M.; Khan, A.; Varshney, M. L. Gamma Irradiated Sodium Alginate Induced Modulation of Phosphoenolpyruvate Carboxylase and Production of Essential Oil and Citral Content of Lemongrass. Ind. Crops Prod. 2012, 40, 62–68. DOI: 10.1016/j.indcrop.2012.02.024.
   Web of Science ®Google Scholar
• McClements, D. J.;. Colloidal Basis of Emulsion Color. Curr. Opin. Colloid Interface Sci. 2002, 7(5–6), 451–455. DOI: 10.1016/S1359-0294(02)00075-4.
   Web of Science ®Google Scholar
• Camino, N. A.; Pilosof, A. M. R. Hydroxypropylmethylcellulose at the Oil-water Interface. Part II. Submicron-emulsions as Affected by pH. Food Hydrocolloids. 2011, 25(5), 1051–1062. DOI: 10.1016/j.foodhyd.2010.09.026.
   Web of Science ®Google Scholar
• Chang, Y.; McLandsborough, L.; McClements, D. J. Fabrication, Stability and Efficacy of Dual-component Antimicrobial Nanoemulsions; Essential Oil (Thyme Oil) and Cationic Surfactant (Lauric Arginate). Food Chem. 2015, 172, 298–304. DOI: 10.1016/j.foodchem.2014.09.081.
   PubMed Web of Science ®Google Scholar
• Burt, S. Essential Oils: Their Antibacterial Properties and Potential Applications in Foods-a Review. Int. J. Food Microbiol. 2004, 94(3), 223–253. DOI: 10.1016/j.ijfoodmicro.2004.03.022.
   PubMed Web of Science ®Google Scholar
• Weiss, J.; Loeffler, M.; Terjung, N. The Antimicrobial Paradox: Why Preservatives Lose Activity in Foods. Curr. Opin. Food Sci. 2015, 4, 69–75. DOI: 10.1016/j.cofs.2015.05.008.
   Web of Science ®Google Scholar
• Russ, N.; Zielbauer, B. I.; Vilgis, T. A. Impact of Sucrose and Trehalose on Different Agarose-hydrocolloid Systems. Food Hydrocolloids. 2014, 41, 44–52. DOI: 10.1016/j.foodhyd.2014.03.020.
   Web of Science ®Google Scholar