Nanoscience and Nanotechnology Letters
·
2017
·Vol. 9
·期 2
·123-133
·
IF 1.889
Sha Ruyi,Wu Yuanyuan,Cai Chenggang,Mao Jianwei,Liu Shiwang,Wang Wenxing
Garlic oil has been shown to have many pharmacological and biological activities. However, its poor solubility in water, volatility and instability limit its extensive application in the fields of medicine, cosmetics and food. In this work, nanoscale garlic oil microemulsions were prepared
with canola oil, a canola oil/garlic oil mixture or pure garlic oil as the oil phase, Tween-80 as the surfactant and ultrapure water as the aqueous phase, and the microemulsions were characterized. The influence of the co-surfactant type (glycerol, ethanol and n-butanol) and the mass
ratio of the surfactant to the co-surfactant (K
m) in the oil-in-water (O/W), water-in-oil (W/O), and binary continuous phase (BC) microemulsion regions in pseudoternary phase diagrams were investigated. Moreover, the antioxidant activity of the prepared garlic oil microemulsion
was evaluated. The results showed that when ethanol was used as a co-surfactant, a canola oil monophase microemulsion area of 42.03% can be obtained at a K
m of 2:1 with a particle size of 88.44 nm, and the monophase microemulsion area was approximately 18.55% and 52.54% for
the canola oil/garlic oil mixture as the oil phase at the mass ratios of 10:1 and 5:1, respectively, with a mean particle diameter of 13.33∼14.00 nm. The results also suggested that when using ethanol as the co-surfactant at a K
m of 3:1, the garlic oil monophase microemulsion
area of 52.54% and an O/W microemulsion area of 16.62% could be produced with a size of approximately 15.0 nm. Furthermore, the results showed that a microemulsion of garlic oil/Tween-80/ethanol/water exhibited remarkable antioxidant activity against the superoxide anion, hydroxide radical
and hydrogen peroxide using chemiluminescence methods, with IC50 values of 17.98 mg/mL, 4.17 mg/mL and 8.47 mg/mL, respectively. This study suggested that garlic oil microemulsions may be a promising dispersion for use in food and pharmaceutical products.
研究领域:
食品科学
·
药学
·
生物学
✓ 已验证
DOI
高影响因子
FIBERS AND POLYMERS
·
2021
·Vol. 23
·期 2
·343-351
·
IF 2.153
Zhang Ruquan,Lei Min,Hu Bingyu,Tu Hu,Hu Min
A preparation method of compound foam dressing with antibacterial effect is introduced in this paper. Garlic oil, a natural antibacterial agent was coated with β-CD to form the garlic oil/β-CD microcapsule (MC). Then the microcapsule was added to the spinning solution with polyvinyl alcohol (PVA) and chitosan (CS) and was spun onto foam dressing to prepare garlic oil/CS/PVA nanofiber/foam compound dressings. The addition of garlic oil/β-CD microcapsule endowed the compound foam dressing with good antibacterial properties. The results shown that with the increase of MC, the antibacterial activity of compound dressing was further increased. MC 1.6 displayed the best antibacterial ability against E. coli and S. aureus (67.28 and 69.15 %), respectively. The liquid absorption properties increased from 16.86% to 17.91 % and the moisture content increased from 3.26 % to 5.29 %, compared to that of foam dressings. The mechanical properties of garlic oil/CS/PVA nanofiber/foam compound dressings increased by 4.6 N mm −2 compared with the foam compound dressings, and the elongation at break increased by about 11.3 %.
研究领域:
材料科学
·
生物医学工程
·
微生物学
✓ 已验证
DOI
高影响因子
ACS Applied Nano Materials
·
2024
·
IF 5.3
Rui Zhang,Shenghua Xue,Yixin Wang,Shujuan Liu,Qian Ye,Feng Zhou
Herein, garlic oil-functionalized onion-like carbon (OLC) nanoparticles were successfully prepared through a multistep process involving the carbonization of candle ash followed by surface modification. Initially, the OLC was prepared by heat-treating candle ash under 450 °C and then grafting polyethylenimine (PEI) using epigallocatechin gallate (EGCG) as a cross-linking agent. Subsequently, garlic oil was grafted onto PEI@OLC via the aza-Michael reaction with PEI, thereby obtaining garlic oil-functionalized OLC nanoparticles (GO@OLC). The GO@OLC exhibited enhanced lubrication properties as a lube additive, with a low coefficient of friction (COF) of 0.11 and a significant reduction of 76.57% in wear volume. The enhanced lubrication performance is credited to the rolling effect and surface repairing effect of the OLC nanoparticles as well as the formation of a complex protective layer by GO@OLC-induced tribochemical reactions.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
ULTRASONICS SONOCHEMISTRY
·
2020
·
IF 6.513
Yuan Long,Wenqian Huang,Qingyan Wang,Guiyan Yang
Penicillium italicum ( P. italicum ) can cause significant economic loss of fruits and vegetables. Although garlic oil (GO) is an effective antimicrobial agent, the unstability and hydrophobicity limit its use as an environmentally friendly alternative to the conventional antibiotics against P. italicum . In this study, we focused on the fabrication and characterization of a functional GO nanoemulsion (NE) using ultrasonic technique and revealed the antifungal mechanism of the GO NE on P. italicum based on morphological, structural and molecular analyses. The optimal hydrophilic lipophilic balance (HLB) value determined for GO was 14 through the combination of Tween 80 and Span 80. Then the Box-Benhnken Design (BBD) was applied to produce the GO NE and the effects of different fabrication parameters on the particle size were evaluated. The optimal GO NE was selected with the GO concentration of 5.5%, the Smix concentration of 10%, the ultrasonic time of 5 min and the power of 50%. This GO NE had the smallest particle size of 52.27 nm, the best antifungal effect and the most stability. Furthermore, the antifungal mechanism of the GO NE on P. italicum was evaluated by extracellular conductivity, micro-Raman spectra, fluorescence imaging and scanning electron microscopy (SEM) imaging. The results presented that the GO NE retained the antifungal active ingredients. The fungal cell structure and morphology were malformed after treated with the GO NE and the lipids, nucleic acids and protein of P. italicum were destructed. Finally, the optimal GO NE was applied in vivo and P. italicum in citrus was successfully inhibited. It indicated that the optimal GO NE had the better antifungal activity against P. italicum than the pure GO. Besides, the minimum inhibitory concentration (MIC) of GO after preparing into the NE was changed from 3.7% to 0.01265% with about 300 times improvement of bioavailability. Therefore, the synthetic GO NE which promoted the bioavailability of GO was recommended as a promising alternative to inhibit P. italicum in vegetables and fruits.
研究领域:
食品科学
·
微生物学
·
植物病理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Liangman Shi,Lunhui Zhu,Jialing Cao,Zhongyuan Zhang,Zhuqing Dai,Dajing Li,Lianfu Zhang,Cheng Yang
A novel mayonnaise product rich in cis ( Z )-lutein was developed by natural garlic oil and heat treatment. The formula of the mayonnaise was as follows: 68 % soybean oil, 7 % garlic oil, 14 % egg yolk, 6 % white vinegar, 3 % white sugar, and 2 % edible salt. After heated at 50 °C for 1 h, the ratio of Z- lutein in the mayonnaise significantly increased from 11.59 % to 40.47 %. The final products showed higher textural stability and relatively good sensory acceptance comparing with three commercial mayonnaises. The partition factor value of the ordinary mayonnaise was 46.50 %, while that of mayonnaise rich in Z -lutein reached 60.27 %. The bioaccessiblity of lutein in mayonnaise rich in Z -lutein was 31.72 % by simulated in vitro digestion and was twice of that in ordinary mayonnaise (14.68 %). We conclude, for the first time, garlic oil and thermal treatment improve the production of Z -lutein in the real food emulsion system.
研究领域:
食品科学
·
营养学
·
食品技术
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）