Processes
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2020
·Vol. 8
·期 7
·834
·
IF 2.753
Hongxia Su,Chongxing Huang,Ying Liu,Song Kong,Jian Wang,Haohe Huang,Bobo Zhang
In this study, different amounts of cinnamomum essential oil (CEO) were encapsulated in chitosan nanoparticles (NPs) (CS-NPs) through oil-in-water emulsification and ionic gelation. An ultraviolet-visible spectrophotometer, Fourier-transform infrared spectroscopy, synchronous thermal analysis, and X-ray diffraction were employed to analyze the CEO encapsulation. As observed by field-emission scanning electron microscopy, NP size analysis and zeta potential, the prepared CS-NPs, containing CEO (CS-CEO), were spherical with uniformly distributed sizes (diameters: 190–340 nm). The ranges of encapsulation efficiency (EE) and loading capacity (LC) were 4.6–32.9% and 0.9–10.4%, with variations in the starting weight ratio of CEO to CS from 0.11 to 0.53 (w/w). It was also found that the antioxidant activity of the CS-NPs loaded with CEO increased as the EE increased. The active ingredients of the CEO were prevented from being volatilized, significantly improving the chemical stability. The antioxidant activity of CS-CEO was higher than that of the free CEO. These results indicate the promising potential of CS-CEO as an antioxidant for food processing, and packaging applications.Keywords:cinnamomum essential oil;chitosan;encapsulation;antioxidant activity
研究领域:
食品科学
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材料科学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Yifu Chu,ChengCheng Gao,Xiaoya Liu,Ni Zhang,Tian Xu,Xiao Feng,Yuling Yang,Xinchun Shen,Xiaozhi Tang
This study was aimed at evaluating the effect of pullulan coating incorporated with cinnamon essential oil (CEO) nanoemulsion on the shelf life and senescence of fresh strawberries during room storage. Pullulan-CEO nanoemulsion prepared using ultrasound treatment had smaller particle size (162.1 nm) and more uniform distribution of oil droplets. After six days of storage, pullulan-CEO nanoemulsion coating remarkably lowered the loss in fruit mass, firmness, total soluble solids and titratable acidity of strawberries. In addition, pullulan-based nanoemulsion coated strawberries showed the strongest antimicrobial activity against bacteria and molds (2.544 and 1.958 log CFU/g, respectively) compared to control and pure pullulan coating groups. It is mainly due to the antimicrobial activities of CEO dispersed in nano size in pullulan matrix. This study revealed that pullulan-CEO nanoemulsion coating showed great potential to prolong the shelf life of fresh strawberries during room storage.
研究领域:
食品科学
·
植物病理学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2023
·Vol. 88
·期 12
·5266-5277
·
IF 3.9
Xiaoli Liu,Huiyi Li,Dong He,Pingping Wang,Yuteng Li,Kegang Wu
This study was conducted to investigate the effects of dietary supplementation of 0%, 0.2%, 0.35%, and 0.5% cinnamon essential oil on growth performance, fatty acid, and fillet quality of tilapia ( Oreochromis niloticus ). The results of growth experiments showed that the weight gain rate linearly and quadratically increased with increasing cinnamon essential oil doses ( p < 0.05). The results of fatty acids experiments showed that the addition of essential oil significantly decreased the saturated fatty acids levels from 36.67% to 30.82% and increased the polyunsaturated fatty acids (PUFA) levels from 24.55% to 46.89%; especially, the n − 3 PUFA of 0.5% essential oil treatment showed the highest levels. Moreover, the n − 6 PUFA of 0.2% essential oil treatment were increased from 22.17% to 32.99%. The results of fillet quality experiments showed that the hardness and cohesiveness were linearly and quadratically increased with the increasing essential oil doses on days 4 and 7, respectively. The b * values linearly and quadratically decreased as the doses increased on day 7 ( p < 0.05). The total volatile basic nitrogen levels were quadratically decreased with increasing cinnamon essential oil doses on day 7 ( p < 0.05). In general, it can be concluded that cinnamon essential oil presented positive effects on the growth, nutritive values, and meat quality in tilapia.
研究领域:
水产养殖
·
营养学
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食品科学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2025
·
IF 12.4
Chen Chen,Suyun Deng,Huaixiang Tian,Haiyan Yu,Juan Huang,Xinman Lou,Haibin Yuan
Fresh walnuts are prone to browning and microbial spoilage post-harvest due to their high water content and enzyme activity. Although chitosan-based preservation materials shows great potential for the preservation of fruits and vegetables, their effectiveness is hindered by limited antibacterial, antioxidant, and mechanical properties. In this study, a novel biomass composite film was developed by integrating bacterial cellulose (BC) stabilized cinnamon essential oil Pickering emulsion (CEO-BC-PEs) into chitosan (CS) through hydrogen bonding. The physicochemical characteristics, biodegradability, antioxidant capacity, and antibacterial properties of the CS-BC-CEO composite film were evaluated, and its preservation effect on fresh walnuts was assessed. Results indicated that hydrogen bonding between the CEO-BC-PEs and the CS matrix significantly improved the composite film's thermal stability, mechanical strength, and barrier properties. Specifically, the incorporation of CEO-BC-PEs enhanced the tensile strength (TS) and elongation at break (EAB) by 51.24% and 28.79%, respectively, while reducing water vapor permeability (168.19 mg mm·kPa −1 ·h −1 ·m −2 ) and ultraviolet light transmittance (<75%). Additionally, the film demonstrated excellent antioxidant activity (up to 60%), antibacterial efficacy (up to 65%), and biodegradability. When used for preserving fresh walnuts, the composite film effectively reduced nutrient loss, delayed lipid oxidation, and suppressed the activity of browning-related enzymes, thereby significantly extending the shelf life of the walnuts. These findings highlight the potential of the CS-BC-CEO composite film as a promising solution for fresh walnuts preservation and suggest its applicability in developing sustainable active biomass packaging materials.
研究领域:
食品科学
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材料科学
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产品关联
DOI
高影响因子
JOURNAL OF PEST SCIENCE
·
2023
·
IF 4.8
Nwanade Chuks Fidelis,Wang Min,Yu Zhijun,Liu Jingze
To develop an appropriate program for essential oils (EOs) used in pest control, it is important to acquire information about the effect of the EO when used at a low concentration. Previously, we demonstrated the enzymatic activity of Haemaphysalis longicornis (the main livestock pest in Australia and New Zealand) exposed to Cinnamomum cassia EO and ( E )-cinnamaldehyde (its major compound) when applied at 50% lethal concentration (LC 50 ). However, H . longicornis respond to toxic substances via different mechanisms and at different times of exposure. Herein, the enzymes involved in the defense response were studied by monitoring glutathione-S-transferase, acetylcholinesterase, and Na + /K + -adenosine triphosphatases (ATPase) activities in H . longicornis larvae exposed to C . cassia EO and ( E )-cinnamaldehyde across different times. Further, the molecular changes related to the defense mechanisms were studied by monitoring adenosine triphosphate (ATP)-binding cassette (ABCB10) gene expression. In addition, we investigated the acaricidal activity of the test substances against the engorged larvae and nymphs of H . longicornis . Our results showed that the activities of these enzymes were significantly affected by the EO and/or ( E )-cinnamaldehyde depending on the exposure time. We observed up-regulation of the ABCB10 gene in the larvae. Also, our results revealed that C . cassia EO (LC 50 = 1.46 and 16.69 mg/mL) and ( E )-cinnamaldehyde (LC 50 = 3.86 and 17.96 mg/mL) were effective against the engorged larvae and nymphs, respectively. Our results provided a deeper understanding of the defense mechanisms of H . longicornis, which may provide an important clue for the development of EO-based acaricides that are cheaper and environmentally friendly.
研究领域:
昆虫学
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分子生物学
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害虫防治
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兽医学
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产品关联
DOI
高影响因子
COLLOID AND POLYMER SCIENCE
·
2022
·Vol. 300
·期 10
·1187-1195
·
IF 2.434
Li Xin,Gao Yongfeng,Li Yaozong,Li Yanqun,Liu Haotian,Yang Zhuohong,Wu Hong,Hu Yang
Cinnamon essential oil (CNO) is a natural and renewable antibacterial agent. However, CNO is highly volatile and unstable, which limits its practical application as a long-term and wide antibacterial agent. In order to improve the CNO stability, we have microencapsulated CNO into composite microcapsules basing on Pickering emulsion stabilized by silica (SiO 2 ) nanoparticles. The CNO-loaded composite microcapsules possess the hybrid microcapsule shell including SiO 2 , xanthan gum and chitosan. Moreover, the results show that the microcapsules have spherical appearance. Microencapsulation technique effectively promotes the CNO stability, and the loaded CNO is slowly released from microcapsules. The antibacterial test indicates that the minimal inhibitory concentration of microcapsules was 2 mg mL −1 against Escherichia coli and Staphylococcus aureus , and the microcapsules can play an effective long-term antibacterial effect. Thus, Pickering emulsion templates is a convenient and effective technique to construct antibacterial essential oil-contained microcapsules, which can be used as long-term antibacterial agents.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Lingling Liu,Yueyue Zhang,Linxuan Jin,Mehdi Abdollahi,Guoliang Zhao,Karthikeyan Venkatachalam,Zhaojun Ban
Although plant essential oils are widely recognized for their synergistic antimicrobial effects in postharvest fruit preservation, their use in food preservation coatings is limited due to their low water solubility and high volatility. To address these limitations, a self-assembling material SPI/SA/GSH (SSG) was developed by introducing glutathione (GSH) into a soy protein isolate (SPI) - sodium alginate (SA). The cinnamon essential oil (CEO) was encapsulated within this self-assembling material using homogenization and sonication techniques, to enhance its preservation capabilities. The solutions and emulsions composed of SPI, SA, SPI/SA physical complex (SS) and SSG particles were compared and evaluated for their structural characteristics and stability, indicating that the introduction of GSH promoted the self-assembly of protein-polysaccharide complexes by breaking disulfide bonds, thereby improving the emulsification and stability of the system. The antibacterial assays showed that the SSG emulsion effectively inhibited the growth of Escherichia coli ( E. coli ) and Staphylococcus aureus ( S. aureus ). Notably, the SSG displayed a sustained-release effect for CEO, highlighting its potential for controlled-release applications. Furthermore, fresh-cut cantaloupe treated with the SSG coating experienced reduced mass loss and retained firmness, while maintaining levels of ascorbic acid, total soluble solids (TSS), and titratable acidity (TA) compared to other treatments. These findings underscore the potential of SSG for improving food preservation and extending shelf life.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Materials
·
2019
·Vol. 12
·期 13
·2039
·
IF 2.972
Cheng Yin,Chongxing Huang,Jun Wang,Ying Liu,Peng Lu,Lijie Huang
During this study, fresh mangoes were packed into multilayer coatings made from chitosan containing cinnamon essential oil microcapsules and alginate solutions that were alternately deposited on the mango surfaces by electrostatic interaction. We then compared the physical and chemical indexes to examine the changes in the mangoes during 14 d of storage. The results showed that the microcapsules prepared in the experiment were of uniform size, with the sustained release of essential oil exceeding 168 h. Compared with uncoated mangoes, the mangoes coated with the coatings could effectively inhibit the decrease of the titratable acid, soluble solids, and vitamin C contents; slow down the increase of the weight loss and pH; delay the appearance of mango respiration peaks; and preserve the firmness at storage conditions of 25 °C and 50% RH. Our findings revealed that mangoes without treatment showed losses in their edible and commercial value after 14 days in storage, and the mangoes coated with five layers still retained food and commercial value. Cross-sectional scanning electron microscopy images of the coatings showed that they had distinct layers and were of good uniformity and tight binding, and they also had good adhesion to the mango surface. These findings provide important insights into the use of coatings for the packaging of fruits during storage, which is essential for promoting the application of coatings for packaging preservation without big cost and expensive equipment.Keywords:mango;cinnamon essential oil microcapsule;chitosan;sodium alginate;coating;preservation
研究领域:
食品科学
·
植物学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Dongmei Li,En-Jie Li,Li Li,Bo Li,Shiru Jia,Yanyan Xie,Cheng Zhong
Pure gelatin film often exhibits high hydrophilicity and a lack of antibacterial activity, hindering its practical application in the field of food preservation. To address these issues, we incorporated 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)-oxidized bacterial cellulose (TOBC) nanofibers stabilized cinnamon essential oil (CEO) Pickering emulsions into the gelatin matrix to develop active food packaging films. The study revealed that the good distribution of emulsion droplets in the film matrix. While with increasing Pickering emulsion proportion, the microstructures of composite films were more heterogeneous, showing some pores or cavities. In addition, the insertion of TOBC-stabilized CEO emulsions could improve the elongation at break (EAB), water-resistance, UV blocking ability, and antibacterial activity of film, but reduced its tensile strength (TS) and water vapor barrier properties (WVP). Notably, the film prepared with 4 % TOBC-stabilized CEO Pickering emulsion demonstrated enhanced preservation of strawberries. Overall, the as-prepared gelatin-based active composite films have considerable potential for food packaging.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 44
·期 11
·e14805
·
IF 1.405
Qirui Hu,Xia Li,Fang Chen,Renkou Wan,Cheng-Wei Yu,Jing Li,David Julian McClements,Zeyuan Deng
Microencapsulation of cinnamon essential oil (CEO) by spray drying was carried out to protect it from oxidation and facilitate its application within food products. Whey protein isolate (WPI), maltodextrin (MD), and sodium alginate were selected as wall materials. Initial experiments were carried out to evaluate the emulsifying capacity and encapsulation efficiency (EE) of the system. The optimum formulation consisted of 70% wall material (WPI: MD: sodium alginate = 1:3:0.01 (w/w)) and 30% CEO. The EE of the spray-dried CEO microcapsules formed was over 93%, and their retention during storage at 50°C for 30 days was over 95%. Gas chromatography and liquid chromatography in conjunction with mass spectrometry were used to identify the reaction products formed during oxidation of the CEO and possible oxidation pathways were proposed. The optimized formulation identified in this study may be suitable for the efficiency encapsulation and stabilization of essential oils in powdered form. Practical applications The optimized spray drying formulation can be applicated in processing essential oil to improve their storage stability. The spray-dried product in this study can be utilized in meat preservation and pastry (or biscuit) processing as food additives.
研究领域:
食品科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Qingyan Pan,Chuang Zhou,Ziming Yang,Chao Wang,Zuyu He,Yunhao Liu,Shuhui Song,Yu Chen,Mubiao Xie,Puwang Li
In this study, amphiphilic chitosan (NPCS-CA) was synthesized by grafting quaternary phosphonium salt and cholic acid onto the chain of chitosan, aiming to develop an active edible film based on NPCS-CA and polyvinyl alcohol (PVA) incorporated with cinnamon essential oil (CEO) by the casting method. The chemical structure of the chitosan derivative was characterized by FT-IR, 1 H NMR and XRD. Through the characterization of FT-IR, TGA , mechanical and barrier properties of the composite films, the optimal proportion of NPCS-CA/PVA was determined as 5/5. And, the tensile strength and elongation at break of the NPCS-CA/PVA (5/5) film with 0.4 % CEO were 20.32 MPa and 65.73 %, respectively. The results revealed that the NPCS-CA/PVA-CEO composite films exhibited an excellent ultraviolet barrier property at 200–300 nm and significantly reduced oxygen permeability, carbon dioxide permeability and water vapor permeability. Furthermore, the antibacterial property of film-forming solutions against E. coli , S. aureus , and C. lagenarium was distinctly improved with the increase of NPCS-CA/PVA proportion. And, the multifunctional films effectively extended the shelf-life of mangoes at 25 °C based on the characterization of surface changes and quality indexes. The NPCS-CA/PVA-CEO films could be developed as biocomposite food packaging material.
研究领域:
食品科学
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材料科学
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化学工程
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产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2022
·Vol. 17
·期 1
·664-673
·
IF 3.006
Liu Yanhong,Wang Hui,Fu Ruixue,Zhang Lingling,Liu MengYao,Cao Wanqi,Wu Ruonan,Wang Shuo
In this paper, the effect of different deep eutectic solvents (DESs) on the yield of cinnamon oil was studied, and the extraction conditions were optimized. Then, the cinnamon essential oil microcapsule was prepared by complex coacervation method. The morphology, chemical structure, and thermal stability were characterized by Scanning electron microscopy (SEM), Fourier transforms infrared spectroscopy (FTIR), and Thermogravimetric analysis (TGA). The research results showed that the optimum DES for the cinnamon oil extraction was choline chloride: 1,2-propanediol, their molar ratio was 1:3 and the water content of 40%. The optimal extraction conditions were the solid–liquid ratio was 1:6, the extraction temperature was 70 °C, the extraction time was 10 min, and the distillation time was 50 min. The optimal extraction rate was 4.464%, which was higher than that of the conventional hydrodistillation (HD) method (1.581%). It was found by the characterizations that the microcapsules were full spherical under SEM. The FTIR showed the interaction of the gelatin, gum Arabic acid, and tannic acid. The TGA result showed that microencapsulated essential oil could improve the thermal stability of essential oil. This study provides some ideas for the extraction and application of cinnamon essential oil.
研究领域:
食品科学
·
植物化学
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材料科学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）