The addition of nutmeg (Myristica fragrans) essential oil to intensify the aroma as a replacement of rum considering halal supply chain for cookies that use durian (Durio zibethinus) seeds waste-based flour to create sustainable advantages

The sources of aroma can be varied according to the food’s type and it is part of the ingredients that has an important role to increase people interest in certain foods. However, the most popular source of aroma is rum which is not halal for Muslim community. In this research, the researcher wanted to see the effect of adding essential oil from nutmeg seeds to the addition of the aroma of cookies made from durian seed flour to see the acceptance of customers of the product innovation using nutmeg essential oil to increase the aroma of cookies or food products that usually using rum or non-halal products and seeing the long-term impact that could possibly create sustainability advantages by occupying the waste of durian seed in to flour to substitute wheat flour. This study uses an organoleptic test. The science that uses the human senses to measure the texture, appearance, aroma, and taste of a food product is called sensory or organoleptic evaluation. Assessment of appearance, taste, and texture describes consumer acceptance of a product. The results show that consumers acceptance for this product innovation well so that the control prescription that can be given for this product innovation can be continued. The second experiment got the highest response compared to the first and third experiments.

A Review on Chemical Composition, Bioactivity, and Toxicity of Myristica fragrans Houtt. Essential Oil

Myristica fragrans Houtt., commonly known as nutmeg, is an Indonesian indigenous dioecious evergreen tree which contains 5-15% volatile oil. The oil is usually produced from the seed or mace. Nutmeg oil has been extensively utilized in aromatherapy, natural medicine, and the perfume industry. This article provides an overview of the chemical compounds, biological potency, and toxic effects of nutmeg essential oil compiled from recent literature (2000–2020). Nutmeg oil mainly comprises monoterpenes and phenylpropanoids. Several reports on gas chromatography-mass spectrophotometry analysis of nutmeg oil showed that there were 27–38 chemical constituents detected at various concentrations. Many secondary metabolites of nutmeg oil reported to show biological activities that possibly substantiate its utilization in natural medicine. Numerous studies reported the biological activities of this volatile oil such as antioxidant, analgesic, antiinflammation, anticonvulsant, antibacterial, antiparasitic, insecticidal, and anticancer activity. But large intake of nutmeg oil could cause intoxication which is shown through symptoms in cardiovascular, central nervous system, anticholinergic, and local effects in the stomach. These symptoms are mainly attributed to the effect of myristicin, safrole, and elemicin overdose. This updated review paper intends to attract more attention to nutmeg oil and its potential to be developed into a medicinal product for the prophylaxis and therapy of diseases.

Development of Innovative Chewable Gel Tablets Containing Nutmeg Essential Oil Microcapsules and Their Physical Properties Evaluation

Chewable gel tablets are a dosed pharmaceutical form, which can have an active substance, pharmacological effect, or value of nutrition. The texture of these tablets is soft, springy, flexible, and elastic—this is influenced by the chosen ingredients. The aim of this study was to prepare chewable gel tablets with nutmeg essential oil-loaded microcapsules and determine the volatile compounds released from this pharmaceutical form. Gel tablets were prepared by using gelatin as basis, nutmeg essential oil as active compound, and natural ingredients: thyme-sugar syrup, thyme extract, and citric acid as taste and color additives. Texture properties were measured by a texture analyzer. The release of volatile compounds from nutmeg essential oil and gel tablets were analyzed by headspace-gas chromatography with mass spectroscopy in control and artificial saliva conditions in vitro. Nutmeg essential oil microcapsules had influence on the gel tablet’s physical properties (p < 0.05, by comparing tablets without glycerol and relative sample with glycerol); glycerol protects the tablets from the formation of sugar crystals on top and keeps good physical parameters (p < 0.05). A total of 12 volatile compounds were identified in nutmeg essential oil, and the six compounds with the highest amounts were selected as controls. Gel tablets prolong the release time of volatile compounds and reduce the amount of the compounds compared to the microcapsules (p < 0.05).

The Effect of Myristica fragrans on Texture Properties and Shelf-Life of Innovative Chewable Gel Tablets

Chewable gel tablets are an underdeveloped subject, even though there are many simple chewable tablets and gummy candies in the food and pharmaceutical industries. Chewable gel tablets are not as sweet, they can have an active substance, pharmacological effect, and a value of nutrition. The aim of this study was to prepare gelatin-based chewable tablets with Myristica fragrans as a preservative and to determine the shelf-life variability depending on storage conditions, and to evaluate texture changes. Firmness and springiness of gel tablets were measured by a texture analyzer and compared between different storage conditions and the shelf-life of tablets was established by mold growing time. Chewable gel tablets were prepared by using silicone form. Mold was most likely to grow on tablets that have been packaged in squeezable bags (after 14 days 60% of all formulations had a mold, p < 0.05). The most stable tablets (over 180 days) were in sealed boxes and contained nutmeg essential oil or its solution, or ethanolic nutmeg extract. The gel tablets’ firmness increased about 4 times when they were stored in opened plastic boxes and their springiness decreased about 1.65 times after 28 days in the mentioned conditions, p < 0.05. Nutmeg hydrolat had the highest influence on texture variation (p < 0.05).

Development of New Formula Microcapsules from Nutmeg Essential Oil Using Sucrose Esters and Magnesium Aluminometasilicate

Essential oils are volatile liquids which evaporate and lose their pharmacological effect when exposed to the environment. The aim of this study is to protect nutmeg essential oil from environmental factors by encapsulation (shell material, sodium alginate) and determine the influence of crosslinker concentration (2%, 5% calcium chloride), different emulsifiers (polysorbate 80, sucrose esters), and magnesium aluminometasilicate on microcapsule physical parameters, encapsulation efficiency (EE), swelling index (SI), and other parameters. Nutmeg essential oil (NEO)-loaded calcium alginate microcapsules were prepared by extrusion. The swelling test was performed with and without enzymes in simulated gastric, intestinal, and gastrointestinal media. This study shows that the crosslinker concentration has a significant influence on EE, with 2% calcium chloride solution being more effective than 5%, and capsules being softer with 2% crosslinker solution. Using sucrose esters, EE is higher when polysorbate 80 is used. The swelling index is nearly three times higher in an intestinal medium without enzymes than in the medium with pancreatin. Microcapsule physical parameters depend on the excipients: the hardest capsules were obtained with the biggest amount of sodium alginate; the largest with magnesium aluminometasilicate. Sucrose esters and magnesium aluminometasilicate are new materials used in extrusion.

The Essential Oil and Hydrolats from Myristica fragrans Seeds with Magnesium Aluminometasilicate as Excipient: Antioxidant, Antibacterial, and Anti-inflammatory Activity

Nutmeg (Myristica fragrans) essential oil has antimicrobial, antiseptic, antiparasitic, anti-inflammatory, and antioxidant properties. We have recently demonstrated that hydrodistillation of nutmeg essential oil by applying magnesium aluminometasilicate as an excipient significantly increases both the content and amount of bioactive substances in the oil and hydrolats. In this study, we aimed to compare the antioxidant, antimicrobial, and anti-inflammatory activity of hydrolats and essential oil obtained by hydrodistillation in the presence and absence of magnesium aluminometasilicate as an excipient. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method revealed that magnesium aluminometasilicate did not significantly improved antioxidant activity of both essential oil and hydrolat. Antibacterial efficiency was evaluated by monitoring growth of 15 bacterial strains treated by a range of dilutions of the essential oil and the hydrolats. Essential oil with an excipient completely inhibited the growth of E. faecalis, S. mutans (referent), and P. multocida, whereas the pure oil was only efficient against the latter strain. Finally, the anti-inflammatory properties of the substances were assessed in a fibroblast cell culture treated with viral dsRNR mimetic Poly I:C. The essential oil with an excipient protected cells against Poly I:C-induced necrosis more efficiently compared to pure essential oil. Also, both the oil and the hydrolats with aluminometasilicate were more efficient in preventing IL-6 release in the presence of Poly I:C. Our results show that the use of magnesium aluminometasilicate as an excipient might change and in some cases improve the biological activities of nutmeg essential oil and hydrolats.