Nano-encapsulation of thyme essential oil in chitosan-Arabic gum system: evaluation of its antioxidant and antimicrobial properties
الموضوعات :Maryam Hassani 1 , Shirin Hasani 2
1 - Department of Food science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran
2 - Department of Fisheries Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran
الکلمات المفتاحية: Chitosan, Arabic Gum, Encapsulation efficiency, Antioxidant, Nano-capsules, Thyme essential oil,
ملخص المقالة :
In this study Nano–capsules based on chitosan (CS) and Arabic Gum (GA) with Thyme essential oil (TEO) as an active ingredient were prepared using emulsion method. The nano–capsules were characterized by their Encapsulation efficiency (EE), morphologies, Particle size distributions, Zeta potential and Release (RE). Results showed that nano–capsules produced by using relative ratio CS: GA (1.5%:8.5%) clearly showed the highest Encapsulation efficiency (77.67%) and Zeta potential value (+ 43.17 mV). In vitro release studies demonstrated a prolonged release for the samples with larger CS ratio. Most nano–capsules sizes ranged from 385.2 to 756.1 nm. Scanning electron microscopy (SEM) images showed nano–capsules had a rough surface without the spherical shape for all samples. Quantitative values of antioxidant activity of Thyme essential oil and nano–encapsulated essential oil were studied. The essential oils were investigated for their antibacterial activity against common Gram–positive and Gram–negative pathogenic microorganisms (Staphylococcus aureus and Escherichia coli) by Disk diffusion and dilution method (MIC). Our results reported the better antioxidant and antibacterial effects of the encapsulated TEO in comparison with free TEO. Finally, the mixture of CS: GA at (1.5%:8.5%) can be suggested as suitable wall material for Thyme essential oil encapsulation.
Adamez, J.D., Samino, E.G., Sanchez, E.V., Gonzalez-Gomez, D., 2012. In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.). Food Control. 24(1-2), 136-141.
Akhlaghi, H., 2017. Chemical composition of the essential oil, total phenolic contents and antioxidant activity of Vitex pseudo-negundo seeds collected from northeastern Iran. Trends Phytochem. Res. 1(1), 27-32.
Anandharamakrishnan, C., Karthik, P., 2013. Microencapsulation of docosahexaenoic acid by spray-freeze-drying method and comparison of its stability with spray-drying and freeze-drying methods. Food Bio Tech. 6, 2780-2790.
Asprea, M., Leto, I., Bergonzi, M.C., Bilia, A.R., 2017. Thyme essential oil loaded in nanocochleates: Encapsulation efficiency, in vitro release study and antioxidant activity. LWT Food Sci. Technol. 77, 497-502.
Badawy, M.E.I., Rabea, E.I., 2009. Potential of the biopolymer chitosan with different molecular weights to control postharvest gray mold of tomato fruit. Postharvest Biol. Technol. 51, 110-117.
Bae, E.K., Lee, S.J., 2008. Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. J. Microencapsulat. 25, 549-560.
Baik, M.-Y., Suhendro, E.L., Nawar, W.W., McClements, D.J., Decker, E.A, Chinachoti, P., 2004. Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil. J. Am. Oil Chem. Soc. 81, 355-360.
Bansal, V., Sharma, P.N., Prakash, O., Malviya, R., 2012. Applications of chitosan and chitosan derivatives in drug delivery. Adv. Biol. Res. 5(1), 28-37.
Barbosa, L.N., Rall, V.L.M., Fernandes, A.A.H., Ushimaru, P.I., Probst, I.S., Fernandes, A., Jr., 2009. Essential oils against foodborne pathogens and spoilage bacteria in minced meat. Foodborne Pathog. Dis. 6(6), 725-728.
Barbosa, M.I.M.J., Borsarelli, C.D., Mercadante, A.Z. 2005. Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations. Food Res. Int. 38(8-9), 989-994.
Bensid, A., Ucar, Y., Bendeddouche, B., 2014. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. Food Chem. 15, 681-689.
Bertolini, A., Siani, A., Grosso, C., 2001. Stability of monoterpenes encapsulated in gum Arabic by spray-drying. J. Agric. Food Chem. 4(2), 780-785.
Burt, S., 2004. Essential oils: their antibacterial properties and potential applications in foods-a review. Int. J. Food Microbiol. 94, 223-253.
Camilo, C.J., Alves Nonato, C.d.F., Galvão-Rodrigues, F.F., Costa, W.D., Clemente, G.G., Sobreira Macedo, M.A.C., Galvão Rodrigues, F.F., da Costa, J.G.M., 2017. Acaricidal activity of essential oils: a review. Trends Phytochem. Res. 1(4), 183-198.
Chang, S.H., Lin, H.T.V., Wu, G.J., Tsai, G.J., 2015. pH effects on solubility, zeta potential, and correlation between antibacterial activity and molecular weight of chitosan. Carbohydr. Polym. 134, 74-81.
Chien, P.J., Sheu, F., Yang F-H., 2007. Effect of edible chitosan coating on quality and shelf life of sliced mango fruit. J. Food Eng. 78, 225-229.
Chiu, Y.T., Chiu, C.P., Chien, J.T., Ho, G.H., Yang, J., Chen, B.H., 2007. Encapsulation of lycopene extract from tomato pulp waste with gelatin and poly (-glutamic acid) as carrier. J. Agric. Food Chem. 55, 5123-5130.
CLSI. 2016. Performances Standards for Antimicrobial Susceptibility Testing; Twenty-Fourth Informational Supplement.M100-S26. Wayne, PA, Clinical Laboratory Standards Institute.
de Oliveira, J.K., Ronik, D.F.V., Ascari, J., Mainardes, R.M., Khalil, N.M., 2018. Nanoencapsulation of apocynin in bovine serum albumin nanoparticles: Physicochemical characterization. Nanosci. Nanotechnol.-Asia 8(1), 90-99.
Duarte, A., Martinhoa, A., Luís, Â, Figueirasa, A., Oleastro, M., Domingues, F.C., 2015. Resveratrol encapsulation with methyl-β-cyclodextrin for antibacterial and antioxidant delivery applications. LWT Food Sci. Technol. 63, 1254-1260.
Ebrahimzadeh, M.A., Hosseinimehr, S.J., Hamidinia, A., Jafari, M., 2008. Determination of flavanoids in citrus fruit. Pharmacologyonline 1, 15-18.
Estevinho, B.M.A.N., Rocha, F.A.N., Santos, L.M.D.S., Alves, M.A.C., 2013. Using water-soluble chitosan for flavor microencapsulation in food industry. J. Microencapsul. 30, 571-579.
Forssell, P., 2004. Starch-based microencapsulation in: starch in food: structure, function and applications. Boca Raton, Fla, CRC Press.
Gutierrez, J., Barry-Ryan, C., Bourke, P., 2009. Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interaction with food components. Food Microbiol. 26, 142-150.
Hardas, N., Danviriyakul, S., Foley, J.L., Nawar, W. W., Chinachoti, P., 2000. Accelerated stability studies of microencapsulated anhydrous milk fat. Lebensmittel-Wissenshaft u. Technologie. 33, 506-513.
Hasani, M., Elhami Rad, A. H., Hosseini, M.M., Shahidi Noghabi, M., 2015. Physicochemical characteristic of microencapsulated fish oil by freeze-drying using different combinations of wall materials. 12(2), 45-51.
Hashemi-Moghaddam, H., Mohammadhosseini, M., Basiri, M., 2015. Optimization of microwave assisted hydrodistillation on chemical compositions of the essential oils from the aerial parts of Thymus pubescens and comparison with conventional hydrodistllation. J. Essent. Oil-Bear. Plants 18(4), 884-893.
Hogan, S.A., McNamee, B.F., O’Riordan, E.D., O’Sullivan, M., 2001. Microencapsulating properties of whey protein concentrate 75. J. Food Sci. 66(5), 675-680.
Jafari, S. M., Assadpoor, E., He, Y., Bhandari, B., 2008. Encapsulation efficiency of food flavours and oils during spray drying. Drying Technol. 26(7), 816-835.
Jayaprakasha, G.K., Girennavar, B., Patil, B.S., 2008. Radical scavenging activities of Rio red grapefruits and sour orange fruit extracts in different in vitro model systems. Bioresour. Technol. 99, 4484-4494.
Jayasena, D.D., Jo, C., 2013. Essential oils as potential antimicrobial agents in meats and meat products: A review. Trends Food Sci. Tech. 34, 96-108.
Kaushik, V., Roos, Y. H., 2007. Limonene encapsulation in freeze-drying of gum Arabic-sucrose-gelatin systems. LWT-Food Sci. Technol. 40, 1381-1391.
Klinkesorn, U., Sophanodora, P., Chinachoti, P., Decker, E.A., McClements, D.J., 2006. Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food. Res. Int. 39, 449-457
Klinkesorn, U., Sophanodora, P., Chinachoti, P., McClements, D.J., 2004. Stability and rheology of corn oil-in-water emulsions containing maltodextrin. Food Res. Int. 37(9), 851-859.
Kumar, A., Gangopadhyay, S., Chien-hsiang Chang, S., Kumar, S., 2015. Study on metal nanoparticles synthesis and orientation of gemini surfactant molecules used as stabilizer. J. Colloid Inter Sci. 445, 76-83.
Lucera, A., Costa, C., Conte, A., Del Nobile, M.A. 2012. Food applications of natural antimicrobial compounds. Front. Microbiol. 3(287), 1-13.
Mahdavi, B., 2017. Chemical compositions of essential oils from Etlingera brevilabrum: A comparative analysis using GC×GC/TOFMS. Trends Phytochem. Res. 1(1), 15-22.
Marcuzzo, E., Sensidoni, A., Debeaufort, F., Voilley, A., 2010. Encapsulation of aroma compounds in biopolymeric emulsion based edible films to control flavour release. Carbohydr. Polym. 80(3), 984-988.
Marín, D., Alemán, A., Sánchez-Faure, A., Montero, P., Gómez-Guillén, M.C., 2018. Freeze-dried phosphatidylcholine liposomes encapsulating various antioxidant extracts from natural waste as functional ingredients in surimi gels. Food Chem. 245, 525-535.
Mohammadhosseini, M., 2017. The ethnobotanical, phytochemical and pharmacological properties and medicinal applications of essential oils and extracts of different Ziziphora species. Ind. Crops Prod. 105, 164-192.
Mohammadhosseini, M., Sarker, S.D., Akbarzadeh, A., 2017. Chemical composition of the essential oils and extracts of Achillea species and their biological activities: A review. J. Ethnopharmacol. 199, 257-315.
Nazemizadeh Ardakani, P., Masoudi, S., 2017. Comparison of the volatile oils of Artemisia tournefortiana Reichenb. obtained by two different methods of extraction. Trends Phytochem. Res. 1(2), 47-54.
Nuisin, R., Krongsin, J., Noppakundilograt, S., Kiatkamjornwong, S., 2013. Microencapsulation of menthol by crosslinked chitosan via porous glass membrane emulsification technique and their controlled release properties. J. Microencapsul. 30, 498-509.
Ojeda-Sana, A.M., Van Baren, C.M., Elechosa, A.M., Juárez, M.A., Moreno, S., 2013. New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components. Food Control 31, 189-195.
Omar, K. A., Shan, L., Zou, X., Song, Z., Wang, X., 2009. Effects of two emulsifiers on yield and storage of flax oil powder by response surface methodology. Pakistan J. Nut. 8, 1316-1324.
Padua, G.W., Wang, Q., 2009. Controlled Self-Organization of Zein Nanostructures for Encapsulation of Food Ingredients. In Huang, Q., Given, P., Qian, M. (Eds.), Micro/nano Encapsulation of Active Food Ingredients, Washington, American Chemical Society, ACS Symposium Series, pp. 143-156.
Parris, N., Cooke, P. H., Hicks, K. B., 2005. Encapsulation of essential oils in zein nanospherical particles. J. Agric. Food Chem. 15, 478-492.
Peng, H., Xiong, H., Li, J., Chen, L., Zhao, Q., 2010a. Methoxy poly (ethylene glycol)-grafted-chitosan based microcapsules: Synthesis, characterization and properties as a potential hydrophilic wall material for stabilization and controlled release of algal oil. J. Food Eng. 101, 113-119.
Peng, H., Xiong, H., Li, J., Xie, M., Liu, Y., Bai, C., Chen, L., 2010b. Vanillin cross-linked chitosan microspheres for controlled release of resveratrol. Food Chem. 121, 23-28.
Raja, M.A.G., Katas, H., Hamid, Z.A., Razali, N.A., 2013. Physicochemical properties and in vitro cytotoxicity studies of chitosan as a potential carrier for dicer-substratesi RNA. J. Nanomater. 653892.
Ramos, M., Jiménez, A., Peltzer, M., Garrigós, M.C., 2012. Characterization and antimicrobial activity studies of polypropylene films with carvacrol and thymol for active packaging. J. Food Eng. 109(3), 513-519.
Rezaei, P., Mohammadhosseini, M., 2014. Quantitative and qualitative determination of chemical compounds in the essential oil of from the aerial parts of Thymus vulgaris using hydro-distillation combined with gas chromatography-mass spectrometry (GC-MS) and an exhaustive phytochemical investigation on its extract. J. Quantum Chem. Spectrosc. 4(10), 45-59.
Saloko, S., Darmadji, P., Setiaji, B., Pranoto, Y., Anal, A.K., 2013. Encapsulation of coconut shell liquid smoke in chitosan-maltodextrin based nanoparticles. Int. Food Res. J. 20, 1269-1276.
Shamaei, S., Seiiedlou, S.S., Aghbashlo, M., Tsotsas, E., Kharaghani, A., 2017. Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules. Innov. Food Sci. Emerg .Technol. 39, 101-112.
Shrestha, M., Ho, T.M., Bhandari, B.R., 2017. Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder. Food Chem. 221, 1474-1483.
Slinkard, K., Singleton, V.L., 1977. Total phenol analyses: Automation and comparison with manual methods. Am. J. Enol. Vitic. 28, 49-55
Tan, C., Selig, M.J., Lee, M.C., Abbaspourrad, A., 2018. Polyelectrolyte microcapsules built on CaCO3 scaffolds for the integration, encapsulation, and controlled release of copigmented anthocyanins. Food Chem. 246, 305-312.
Wang, L., Weller, C.L., 2006. Recent advances in extraction of nutraceuticals from plants. Trends. Food. Sci. Tech. 17(6), 300-312.
Xue, J., Wang, T., Hu, Q., Zhou, M., Luo, Y., 2018. Insight into natural biopolymer-emulsified solid lipid nanoparticles for encapsulation of curcumin: Effect of loading methods. Food Hydrocolloids 79, 110-116.
