Encapsulation of clove essential oil in hydroxypropyl beta-cyclodextrin for characterization, controlled release, and antioxidant activity

2017 ◽  
Vol 41 (5) ◽  
pp. e13202 ◽  
Author(s):  
Humeyra Cetin Babaoglu ◽  
Ali Bayrak ◽  
Necla Ozdemir ◽  
Nuriye Ozgun
Keyword(s):  
Antioxidant Activity ◽  
Controlled Release ◽  
Essential Oil ◽  
Beta Cyclodextrin ◽  
Clove Essential Oil ◽  
Hydroxypropyl Beta Cyclodextrin

scholarly journals Development of a Millet Starch Edible Film Containing Clove Essential Oil

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 184 ◽  
Author(s):  
Alaa G. Al-Hashimi ◽  
Altemimi B. Ammar ◽  
Lakshmanan G. ◽  
Francesco Cacciola ◽  
Naoufal Lakhssassi
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Barrier Properties ◽  
Edible Film ◽  
Gas Chromatography Mass Spectrometry ◽  
Syzygium Aromaticum ◽  
Preservation Method ◽  
Clove Essential Oil

Medicinal plants contain various secondary metabolites. The present study analyzed the essential oil of buds from clove (Syzygium aromaticum L.; Family: Myrtaceae) using gas chromatography-mass spectrometry (GC-MS). GC-MS analysis showed the presence of six major phytoconstituents, such as eugenol (66.01%), caryophyllene (19.88%), caryophyllene oxide (5.80%), phenol, 2-methoxy-4-(2-propenyl)-acetate (4.55%), and humulene (3.75%). The effect of clove essential oils (CEO) at 0%, 1%, 2%, and 3% (w/w) on the mechanical and barrier properties of starch films was evaluated. The tensile strength (TS) and elongation (E) of films with clove essential oil were 6.25 ± 0.03 MPa and 5.67% ± 0.08%, respectively. The antioxidant activity of the films significantly increased the millet starch film and presented the lowest antioxidant activity (0.3%) at a 30 minute incubation for the control sample, while increasing CEO fraction in the starch film lead to an increase in antioxidant activity, and the 3% CEO combined film presented the highest antioxidant activity (15.96%) at 90 min incubation. This finding could be explained by the incorporation of clove oil containing antioxidant properties that significantly increased with the incorporation of CEO (p < 0.05). A zone of inhibition ranging from 16 to 27 mm in diameter was obtained when using a concentration of CEO ranging from 1% to 3%. We also observed the presence of an antimicrobial activity on several tested microorganism including Escherichia coli, Pseudomonas aeruginosa, Enterobacter sp, Bacillus cereus, Staphylococcus aureus, and Trichoderma fungi. Thus, the current study reveals the possibility of using a millet starch edible film as a preservation method.

In vitro controlled release of clove essential oil in self-assembly of amphiphilic polyethylene glycol-block-polycaprolactone

2016 ◽  
Vol 33 (3) ◽  
pp. 239-248 ◽  
Author(s):  
O. Thonggoom ◽  
N. Punrattanasin ◽  
N. Srisawang ◽  
N. Promawan ◽  
R. Thonggoom
Keyword(s):  
Polyethylene Glycol ◽  
Controlled Release ◽  
Essential Oil ◽  
Self Assembly ◽  
Clove Essential Oil

scholarly journals Nematicidal Action of Microencapsulated Essential Oil of Flesh Fingered Citron

2020 ◽  
Vol 2020 ◽  
pp. 1-7
Author(s):  
Xixi Piao ◽  
Lirong Zhang ◽  
Songxing Zhang ◽  
Fengping Yi
Keyword(s):  
Antioxidant Activity ◽  
Thermal Properties ◽  
Caenorhabditis Elegans ◽  
Controlled Release ◽  
Essential Oil ◽  
Sustained Release ◽  
Room Temperature ◽  
Model Organism ◽  
Loading Capacity ◽  
Product Loss

Flesh fingered citron (FFC) essential oil (EO) is susceptible to volatilisation at room temperature. Therefore, its use as a nematicide requires a controlled release. In the present study, we encapsulated FFC EO in β-cyclodextrin by embedding and investigated release from the capsules compared to unembedded EO. We evaluated the structural and thermal properties of the capsules by SEM and TGA. The loading capacity was 32.67%, and the embedding yield was 96.24%, assuming that a core-to-wall quality ratio of 1 : 6 is optimal for the carrier. Using Caenorhabditis elegans as a model organism, we explored the toxicity of (1) FFC EO microcapsules (MCs) and (2) four key compounds of the EOs. The MCs enabled sustained release, e.g., 77% mortality after 4 h and 100% within an additional half-hour. The four main compounds in EO can each kill nematodes by reducing antioxidant activity. Since microencapsulation can improve FFC EO stability and prevent product loss due to adverse environments exposed to the air, encapsulating FFC EO in MCs has great potential as a new nematicide.

Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin

2017 ◽  
Vol 65 ◽  
pp. 157-164 ◽  
Author(s):  
Jaruporn Rakmai ◽  
Benjamas Cheirsilp ◽  
Juan Carlos Mejuto ◽  
Ana Torrado-Agrasar ◽  
Jesús Simal-Gándara
Keyword(s):  
Essential Oil ◽  
Chemical Characterization ◽  
Black Pepper ◽  
Beta Cyclodextrin ◽  
Physico Chemical ◽  
Hydroxypropyl Beta Cyclodextrin

scholarly journals Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

2017 ◽  
Vol 15 (3) ◽  
pp. 409-417 ◽  
Author(s):  
Jaruporn Rakmai ◽  
Benjamas Cheirsilp ◽  
Ana Torrado-Agrasar ◽  
Jesús Simal-Gándara ◽  
Juan Carlos Mejuto
Keyword(s):  
Essential Oil ◽  
Beta Cyclodextrin ◽  
Hydroxypropyl Beta Cyclodextrin

scholarly journals Fermented dairy beverage added with clove essential oil modulates oxygen reactive species (ROS) levels: an in silico, in vitro, and in vivo approach

2021 ◽  
Vol 10 (4) ◽  
pp. e22510413986
Author(s):  
Stephanie Pedrosa de Oliveira ◽  
Anna Christina de Almeida ◽  
Keicy Sandy Silvestre de Souza ◽  
Sérgio Henrique Sousa Santos ◽  
Eliane Macedo Sobrinho Santos ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Adipose Tissue ◽  
Free Radical ◽  
Essential Oil ◽  
Visceral Adipose Tissue ◽  
Histopathological Analysis ◽  
Clove Essential Oil ◽  
Visceral Adipose ◽  
Fermented Dairy

This study aimed at investigating the effect of fermented dairy beverage with clove essential oil (CEO) on the levels of reactive oxygen species (ROS) through endogenous enzymes superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx). For this, bioinformatic analysis was performed using the Genecards and String platforms. Headspace was used to analyze and confirm the compounds at low concentrations. Antioxidant activity was analyzed using the DPPH free radical sequestration method. For analysis of antioxidant activity, twenty-four male Swiss mice were divided into three groups and submitted histopathological analysis, analysis of CAT, SOD,GPx transcripts, and CAT and SOD enzyme activity in visceral adipose tissue were evaluated.The leader genes found were PIK3CD, PIK3CB, AKT1, and PIK3CA, as they had the highest WNL values. The beverage containing CEO showed higher antioxidant activity, with free radical scavenging capacity above 80%. In the in vivo analyses, it was possible to verify a reduction in the average adipocyte area size (μm2) between the groups that received fermented dairy beverage. Although functional studies have shown that the antioxidant enzymes, CAT and SOD, showed similar concentrations in visceral adipose tissue of the three groups, the expression levels of GPx1, CAT, and SOD were higher in group 2. Surprisingly, the group 3, that received the fermented dairy beverage with CEO had the lowest SOD concentration (p <0.05). Therefore, the antioxidant mechanism of the CEO can be mediated by the activation of the cell survival pathway PI3K/Akt and modulation of SOD1 and CAT enzymes by means of ROS reduction.

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