PHYSIOLOGICAL AND MOLECULAR PLANT PATHOLOGY
·
2023
·
IF 2.7
Jiaoli Huang,Sisi Liu,Rukuan Liu,Youjin Yi,Changzhu Li,Zhihong Xiao,Jia Tu,Jingjing Xiao
Although Litsea cubeba essential oil (LCEO) is widely used for against fungi, antifungal mechanism of it is not fully understood. In the study, antifungal potential and mechanism of LCEO on Colletotrichum scovillei , the main pathogen fungi caused pepper anthracnose , were studied. Results of gas chromatograph-mass spectrometry (GC-MS) showed that citral (67.37%) and d -Limonene (11.72%) were the major components of LCEO. LCEO was effective in inhibiting germination of C. scovillei spores , and the minimum inhibitory concentration (MIC) was 0.60 mg mL −1 . To determine influence of LCEO on cell membrane integrity and permeability of C . scovillei , SEM observation, OD 260 nm (nucleic acids), OD 280 nm (proteins), extracellular electric conductivity , cell membrane permeability (propidium iodide, PI), cell wall integrity (calcofluor white, CFW), malondialdehyde (MDA) content and ergosterol content were analyzed. Spores exposed to LCEO were partly deformed, collapsed, shrunken and shriveled. The OD 260 nm, OD 280 nm and the extracellular electric conductivity of LCEO treatment group increased by 2.0, 1.5 and 1.2 times, respectively, at 12 h after treatment of LCEO (0.6 mg mL −1 ). Besides, high accumulation of MDA content indicated that LCEO significantly enhanced membrane lipid peroxidation . Moreover, LCEO induced a decrease in ergosterol content of C. scovillei . These findings suggest that LCEO exhibited potent inhibitory activities against C. scovillei , and the cell membrane permeability and cell wall integrity of C. scovillei treated by LCEO were significantly destroyed.
研究领域:
植物学
·
真菌学
·
农业科学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Yanbo Wang,Congnan Cen,Jian Chen,Chaosheng Zhou,Linglin Fu
Essential oils have attracted increasing attentions due to their broad-spectrum antimicrobial activities and generally recognized as safe (GRAS) regulatory status. However, their low-solubility in water and reduced effectiveness in food matrices limit the commercial application in food industry. In this study, we used ultrasonic emulsification , medium-chain triacylglycerol (MCT) and phosphate-buffered saline (PBS) to formulate a highly stable and water-dispersible litsea cubeba essential oil (LCEO) nanoemulsions. After emulsification, a minimizing droplet size of LCEO nanoemulsions was achieved at approximately 100 nm in diameter, resulting in an increase in the water solubility and better stability at 4 °C and 25 °C. Furthermore, the bioactivities (antibacterial, antioxidant and antibiofilm properties) of LCEO nanoemulsions were greatly improved after emulsification, suggesting that nano-emulsification is beneficial for the value development of various essential oils and the LCEO nanoemulsions could be used as a novel food preservative for controlling bacterial growth and preventing oxidative deterioration in foods.
研究领域:
食品科学
·
生物技术
·
化学工程
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Jiantao Zhang,Ran Tao,Yangdong Wang,Jianchun Jiang,Yicun Chen
The essential oil of Litsea cubeba demonstrates notable antibacterial properties and holds considerable promise for various applications. To explore green and effective extraction method for L. cubeba essential oil, we introduced enzyme-assisted natural deep eutectic solvents (DESs). The optimization of DESs was performed using response surface methodology with a Box-Behnken design (BBD), and the optimal parameters were determined as follows: a choline chloride to citric acid (ChCl/CA) ratio of 1:0.97, water content of 73%, and cellulase(0.5%) enzymolysis temperature of 45°C. Compared to traditional steam distillation, the DESs method significantly increased the essential oil yield from 3.20% to 4.70% and expanded the chemical profile of the essential oil, identifying a total of 79 compounds. Five new aromatic compounds, including methyl geranate, geranic acid, p-mentha-1,5-dien-8-ol, α-terpinyl acetate, and terpinyl acetate, were identified. Antifungal activity against Aspergillus flavus was confirmed by scanning electron microscopy. At a concentration of 1,000 μL/L, after 96 hours of incubation, essential oils extracted using enzyme-assisted DESs method demonstrated substantial inhibition against A. flavus , with the ChCl/EG formulation achieving a 100% inhibition rate. The content of citral, citronellal, citronellol, linalool, and new compound methyl geranate showed a positive correlation with the anti- A. flavus inhibition rate. The enzyme-assisted DESs extraction method proves to be an effective and efficient approach for extracting L. cubeba essential oil and provides a valuable reference for future research and application in essential oil extraction.
研究领域:
植物化学
·
微生物学
·
天然产物研究
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Mei Bai,Jinming Dai,Wei Hu,Changzhu Li,Haiying Cui,Lin Lin
This study investigated the use of Litsea cubeba essential oil (LC-EO) as an anti-virulence agent targeting listeriolysin O (LLO) of Listeria monocytogenes ( L. monocytogenes ). The hemolysis assay showed a significant decrease in the hemolytic activity of LLO by 90.7% and 70.2% after exposure to 500 μg mL −1 LC-EO or 700 μg mL −1 citral (the main component of LC-EO), respectively. This suggested that citral plays a major role in the anti-virulence function against LLO. The experiments including UV–visible absorption spectroscopy , fluorescence quenching and three-dimensional fluorescence spectroscopy demonstrated that exposure to citral leads to significant changes in the conformation of LLO, potentially resulting in the unfolding of its structure and the formation of a ground-state complex. Synchronous fluorescence spectra analysis indicated that the binding site of citral could be the undecapeptide region of LLO. Additionally, the results of molecular docking and the acid-base effect experiment of different aldehydes and phenols revealed that the cysteine residue of LLO and the α, β-unsaturated aldehyde of citral are likely to form a covalent bond through Michael addition . This interaction is believed to be the primary reason for the loss of hemolytic activity. As a result, this work provides a new approach for the development of LLO-targeting anti-virulence agents and holds promise for expanding the application of LC-EO in the field of food microbiological safety.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Wenliang Qi,Qingqing Jiang,Erihemu
Food packaging plays a crucial role in extending food shelf life and ensuring food quality and safety. However, conventional packaging materials often contribute to environmental pollution, making the development of eco-friendly, edible functional coatings an effective strategy for addressing both food preservation and sustainability concerns. In this study, a novel edible composite coating was developed using tamarind seed polysaccharide (TSP) and flaxseed gum (FG) as the film-forming matrix, with Litsea cubeba essential oil (LCEO) incorporated as an active component. Single-factor optimization identified the optimal formulation as 0.5% TSP, 0.5% FG, and 0.6% LCEO. Structural characterization revealed that TSP and FG formed a stable three-dimensional network, while LCEO was uniformly dispersed within the matrix, significantly enhancing the mechanical and barrier properties of the composite film. The optimized film exhibited excellent antioxidant activity, with DPPH and ABTS radical-scavenging rates of 79.70% and 89.77%, respectively. Furthermore, it demonstrated remarkable antibacterial and antifungal activities against Escherichia coli , Staphylococcus aureus , and Botrytis cinerea . Application tests on postharvest grapes showed that the composite coating effectively reduced weight loss, delayed fruit softening, and retarded nutrient degradation, thereby extending the shelf life of grapes under ambient storage conditions. In addition, the coating was nontoxic, edible, and fully biodegradable, fulfilling the requirements for sustainable food packaging and exhibiting considerable potential for industrial applications. These findings demonstrate that the TSP/FG/LCEO composite coating is a promising sustainable packaging material with multifunctional antioxidant and antimicrobial properties for maintaining postharvest quality and extending the shelf life of fresh produce.
✓ 已验证
产品关联
DOI
高影响因子
ULTRASONICS SONOCHEMISTRY
·
2024
·
IF 8.7
Qiang Peng,Zhiwu Huang,Guixin Liang,Yongguang Bi,Fansheng Kong,Zhong Wang,Shaofan Tan,Junyong Zhang
Litsea cubeba essential oil (LCEO) has garnered widespread attention due to its robust biological activity. However, challenges such as high volatility, limited water solubility, and low bioavailability impede its application. Nano-emulsion encapsulation technology offers an effective solution to these issues. In this study, we prepared litsea cubeba essential oil nano-emulsion (LCEO-NE) for the first time using whey protein (WP) as the emulsifier through an ultrasonic-assisted method, achieving high efficiency with minimal energy consumption. Transmission electron microscopy and dynamic light scattering analyses revealed that the nanoparticles were uniformly spherical, with a particle size of 183.5 ± 1.19 nm and a zeta potential of −35.5 ± 0.95 mV. Stability studies revealed that LCEO-NE exhibited excellent thermal and salt stability, maintaining its integrity for up to four weeks when stored at 4 °C and 25 °C. In vitro digestion assays confirmed the digestibility of LCEO-NE. Furthermore, evaluation of the DPPH, ABTS, and antimicrobial activities revealed that LCEO-NE displayed superior bacteriostatic and antioxidant properties compared to LCEO. Scanning electron microscopy elucidated that its bacteriostatic effect involved the disruption of bacterial microstructure. Hemocompatibility and cytotoxicity assays demonstrated the safety of LCEO-NE within the effective concentration range. This research supports the utilization of nanoparticles for encapsulating LCEO, thereby enhancing its stability and bioactivity, and consequently expanding its applications in the food and pharmaceutical industries.
研究领域:
食品科学
·
药学
·
纳米技术
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
·
IF 8.5
Ce Shi,Rui Yang,Yubin Zhao,Rongrong Cai,Tariq Aziz,Ashwag Shami,Fahad Al-Asmari,Fakhria A. Al-Joufi,Haiying Cui,Lin Lin
Protection of fragile blueberry from mechanical damage and fungal contamination through active packaging is essential for extending their shelf life. This study developed a dual-functional porous hydrogel from soy protein isolate (SPI) and sodium alginate (SA) incorporated with Litsea cubeba essential oil nanoemulsions (LCEONs) for blueberries postharvest preservation. Results demonstrated that the prepared LCEON-4% was chosen for hydrogel incorporation due to optimal droplet size, uniform distribution, stability and encapsulation efficiency, and the resulting SPI/SA-LCEON composite porous hydrogels showed tight networks, outstanding cushioning and mechanical performance, as well as high water retention and swelling rate. Additionally, the composite porous hydrogels also exhibited efficient antioxidant activity and antifungal properties against Botrytis cinerea . Results in the practical application test found that the SPI/SA-LCEON composite porous hydrogels significantly reduced the weight loss and decay rate while effectively preserved fruit firmness, color, and key quality attributes (titratable acidity, soluble solids, phenols, and flavonoids) of the blueberries at 4 °C for 9 days. These findings here demonstrated the great potential of the dual-functional composite porous hydrogels as a promising sustainable material for the preservation of high-value and fragile fruits.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Amer Ali Mahdi,Qais Ali Al-Maqtari,Waleed Al-Ansi,Wei Hu,Sulafa B.H. Hashim,Haiying Cui,Lin Lin
This study evaluated the effects of adding various concentrations (0 %, 1 %, 2 %, and 3 %) of peach gum (PG) to films made from polyethylene oxide (PEO) combined with Litsea cubeba essential oil (LCEO) to be utilized as active packaging for food in the future. The findings showed that the film containing PG 2 % concentration had the best physic-mechanical properties. In films made with PG, the glass transition temperature was significantly improved. Combining PG and PEO resulted in films that were brighter in color, had lower WVP values, and had the lowest water activity. Furthermore, XRD demonstrated that PG additions were compatible with the film of PEO blended with LCEO. The PG films formulated with PG presented high antioxidant and antibacterial activity against Staphylococcus aureus and E. coli . Wrapping beef with P2G2 film led to maintaining its quality with suitable levels of pH, TBARS , and TVB-N. This also decreased the number of E. coli and S. aureus in beef throughout the storage period. The results indicate that adding PG to PEO films enhances their suitability for food preservation.
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Xuewen Ni,Weilu Xiao,Xiaohan Liu,Shuangyang Peng,Yuehan Wu,Zhiming Gao
With increasing demands for environmental protection and food safety, biodegradable active food packaging is gaining attention. Hereby, konjac glucomannan/carrageenan blend films (KCNTO) incorporating Litsea cubeba essential oil (LCEO) Pickering emulsion stabilized by cellulose nanocrystals/tannic acid were developed and evaluated for their preservation effect on pork. The formation, structure, physical properties, antioxidant and antimicrobial activities of KCNTO, as well as the release of LCEO were investigated. The results showed that the viscosity and pseudoplasticity of KCNTO film-forming solutions decreased due to LCEO Pickering emulsion interfering with the molecular entanglement network of konjac glucomannan/carrageenan. LCEO droplets were homogeneously distributed in KCNTO to make its structure loose. Hydrogen bonding interactions occurred between LCEO Pickering emulsion and the film matrix. The addition of LCEO Pickering emulsion improved KCNTO's elongation at break, water contact angle, water vapor barrier and UV shielding, while giving it excellent antioxidant and antimicrobial activities. LCEO was slowly and sustainably released from KCNTO at 25 °C in air. KCNTO-8 maintained the quality of pork by slowing down the increase in pH, aerobic plate count and thiobarbituric acid reactive substances during storage at 4 °C. The findings suggested that KCNTO was a promising active packaging material for pork preservation.
研究领域:
食品科学
·
材料科学
·
生物技术
✓ 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）