•The essential oil of clove has strong antimicrobial and antioxidant activity.•The encapsulation process inhibits the characteristic odor of clove essential oil.•Application of the particles in ...ground meat products has similar action to nitrite.•Clove essential oil can be new alternative to synthetic food preservatives.
Clove (Syzygium aromaticum, L.) essential oil is known for its antimicrobial activity against several pathogenic bacteria. Encapsulation of clove oil was proposed as a mean to disguise its strong odor that limits its uses in food industry. Thus, the aim of this study was extraction, encapsulation and assessment of the antimicrobial and antioxidant potential of clove essential oil. The essential oil showed high DPPH scavenging capacity and low hydroxyl radical inhibition. Clove essential oil showed in vitro inhibitory and bactericidal effect against S. aureus, E. coli, L. monocytogenes and S. Typhimurium. In addition, in situ antimicrobial activity of clove oil against S. aureus was superior to nitrite. The essential oil particles encapsulated with sodium alginate and emulsifiers, showed high encapsulation efficiency, low antioxidant activity and strong antimicrobial inhibition. Similar bacterial growth was observed in meat-like products after addition of either particles or nitrite.
Synthetic preservatives can have harmful effects on the body, so plant essential oils appear to be an attractive natural alternative. However, the use of essential oils is limited due to the low ...stability and possible negative effects on the sensory properties of food. Oil encapsulation was suggested as a way to overcome these drawbacks. The objective of this study was to encapsulate thyme essential oil and to evaluate its antioxidant and antimicrobial potential in vitro and in situ in of hamburger-like meat products. The casein-maltodextrin capsules produced by spray-drying were assessed for encapsulation efficiency, thermal stability, chemical compounds and morphology. Antioxidant activity was evaluated by DPPH, hydroxyl and nitric oxide methods, while antimicrobial activity was evaluated in vitro against four bacteria and in situ in hamburger-like products. The capsule showed high encapsulation efficiency and thermal stability, and spherical and irregular morphology. The casein-maltodextrin encapsulated essential oil showed antioxidant and antimicrobial activity against Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Salmonella Typhimurium tested in vitro and against thermotolerants coliforms and Escherichia coli in situ, showing potential for application as a natural preservative in food.
•Casein-maltodextrin encapsulation of thyme essential oil showed high efficiency.•The capsules had good thermal stability.•Encapsulated thyme essential oil had antioxidant and antimicrobial activity.•Encapsulated thyme essential oil can be used as preservative in hamburger-like meat products.
Maize is a cereal widely cultivated and consumed on the planet and, as an agricultural commodity, research strategies addressing productive bottlenecks are then highly appreciated. Among these, pest ...insects stand out for causing losses both in the field and in warehouses. Thus, thinking about the sustainability of the productive system, there is a need to develop more natural techniques for the management of insects, especially the application of essential oils. Among essential oils, thyme has proven bioactive potentials, however, its application is restricted due to its instability, and thus encapsulation may be a promising alternative for its preservation. In this context, the objective of this work was to evaluate the effect of the application of encapsulated and non-encapsulated thyme essential oil on the mortality and persistence of Sitophilus zeamais (Motschulsky, 1885) and on the quality parameters of corn grains throughout storage. Thyme essential oil was encapsulated by spray drying and evaluated for chemical composition and encapsulation efficiency. The effects of thyme essential oil application on the mortality and persistence of Sitophilus zeamais were evaluated for 150 days and on the quality of corn grains for 200 days. Insect mortality was dependent on concentration and exposure time, presenting the greatest effect for encapsulated thyme essential oil. Both oils, in all concentrations, showed repellent effect against S. zeamais, except for 1 h of exposure. The application of essential oils did not impact the water content, pH, leached solids, conductivity and staining of corn grains, however, treatments with application of encapsulated essential oil increased acidity and soluble solids content. The application of both thyme essential oils, encapsulated and non-encapsulated, were effective for the control of S. zeamais, without altering the quality characteristics of corn grains.
Display omitted
•Encapsulated thyme essential oil was effective for the control of S. zeamais.•An insecticidal and repellent effect against S. zeamais was observed.•The application of essential oil did not change the quality of corn grains.
Reactive oxygen species and development of hyperglycemia underlie the most prevalent non-communicable chronic human diseases. Thus, the use of natural products, including essential oils, to control ...these processes has been the subject of many studies. This study aimed to elucidate the chemical composition of essential oils of clove, thyme, oregano, and sweet orange, characterize their antioxidant activity toward 2,2-diphenyl-1-picrylhydrazyl, hydroxyl, and nitric oxide radicals, and assess their antihyperglycemic potential, inhibiting the digestive enzymes α-amylase and α-glucosidase in vitro. The major compounds found in clove, thyme, oregano, and sweet orange essential oils were eugenol, thymol, 4-terpineol, and d-limonene, respectively. The clove essential oil shower a higher percentage of inhibition of hydroxyl radicals and nitric oxide, while the thyme essential oil displayed greater antioxidant activity toward the radical 2,2-Diphenyl-1-picrylhydrazyl compared with the other oils assessed in this study. In assays of inhibition of digestive enzymes related to development of hyperglycemia, thyme essential oil showed the greatest capacity to inhibit α-amylase, while sweet orange essential oil displayed the most potent inhibition of α-glucosidase. These results demonstrate the potential for use of these essential oils to prevent and/or treat diseases arising from oxidative stress, such as diabetes mellitus.
•Essential oils showed inhibition against free radical's DPPH, hydroxyl, and nitric oxide.•Essential oils showed antihyperglycemic potential by inhibiting α-amylase, and α-glucosidase.•Cloves, thyme, oregano, and sweet orange essential oils have compounds with bioactive potentials.
The industry has increasingly explored the development of foods with functional properties, where supplementation with probiotics and bioactive compounds has gained prominence. In this context, the ...study aimed to evaluate the influence of in vitro biological digestion on the content of phenolic compounds, antioxidant activity, and inhibition of α-amylase and α-glucosidase activities of probiotic yogurt supplemented with the lactic acid bacteria
Lactococcus lactis
R7 and red guava extract (
Psidium cattleianum)
. A yogurt containing
L. lactis
R7 (0.1%) and red guava extract (4%) was characterized for the content of phenolic compounds, antioxidant activity, and potential for inhibition of digestive enzymes after a simulated in vitro digestion process. After digestion, the caffeic and hydroxybenzoic acids remained, and sinapic acid only in the last digestive phase. Antioxidant activity decreased during digestion by 28.93, 53.60, and 27.97% for DPPH, nitric oxide and hydroxyl radicals, respectively, and the inhibition of the α-amylase enzyme decreased only 4.01% after the digestion process. α-glucosidase was more efficient in intestinal digestion, demonstrating an increase of almost 50% in probiotic yogurt with red guava extract before digestion. Possibly, the phenolics change their conformation during digestion, generating new compounds, reducing antioxidant activity, and increasing the inhibitory activity of α-glucosidase digestive enzymes. It was concluded that the probiotic yogurt formulation supplemented with red guava extract could interfere with the concentration of phenolic compounds and the formation of new compounds, suggesting a positive and effective inhibition of the digestive enzymes, even after the digestive process.
Considering the low availability of gluten-free products that are offered an affordable price and good sensory characteristics, the main objective of the study was developed a gluten-free muffin ...based on green banana flour and evaluate their physical–chemical and sensorial aspects. The quality of the muffin was analyzed through such moisture content, ashes, proteins, lipids, fiber, carbohydrates, total caloric content, yield mass, weight loss in the supply, antioxidant activity, protein digestibility, and hedonic scale. The results showed that the gluten-free muffin had a moisture content of 26.7%, ash of 2.39%, lipids of 15.4%, proteins of 10.3%, fibers of 1.2%, carbohydrates of 44.0%, the total caloric value of 261.2 kcal, high protein digestibility and moderate antioxidant activity. The acceptability index was 84.5%. It has been concluded that gluten-free muffin with green banana flour is a viable alternative for the reason that they have higher protein content than other alternative flours.
Essential oils have been studied to replace synthetic chemical preservatives, among these oils, the thyme essential oil stands out. However, in addition to promoting microbial control, synthetic ...chemical preservatives impart a characteristic color to inlaid products, a parameter not attained by the application of essential oils. This study aimed to evaluate the effect of the joint addition of thyme essential oil and powdered beet juice to meat sausage, for a partial or total reduction of the addition of nitrates and nitrites. The thyme essential oil showed a high inhibitory action against Staphylococcus aureus and Escherichia coli in the concentration of 9.17 mg/mL, and bactericidal effect in the concentrations of 9.17 mg/mL and 36.68 mg/mL respectively, in all tests applied in vitro. When applied to meat sausages, it showed an inhibitory effect against coagulase-positive Staphylococcus, reducing the microorganism count, and partial inhibition of aerobic mesophilic bacteria. No interference was observed in the multiplication of thermotolerant coliforms in the meat product. When evaluated sensorially, the sausage presented good general acceptability, with acceptance levels above 75%. The combined uses of thyme essential oil and powdered beet juice showed potential viability for use in substitution for nitrates and nitrites in meat sausages.
•Thyme essential oil has antimicrobial activity in vitro against Staphylococcus aureus and Escherichia coli.•Thyme essential oil and powdered beet juice promoted the control of microorganisms in meat sausages.•Meat sausages with thyme essential oil or powdered beet juice have good sensory acceptance.
Among the fruits, the apple stands out among the most used for elaboration of processed foods. However, the importance of prebiotics in apple products has never been widely analyzed. Prebiotic is a ...food component resistant to gastric acidity, digestion by mammalian enzymes and gastrointestinal absorption. But following fermentation in the colon, prebiotics result in specific changes in the composition and / or metabolism of the gastrointestinal microbiota, conferring benefits to the health of the host. Therefore, fortifying apple-based products with additional prebiotics is an important strategy for improving consumer health benefits. In this review, after compiling and analyzing scientific and technological studies focusing on prebiotics in apple products, the following benefits of these prebiotics became evident: (1) reduction of water loss in the food matrix; (2) preservation of bioactive and volatile compounds; (3) texture improvement (thickening) in the food industry; (4) increased shelf-live and (5) increased survival of probiotic bacteria, promoting positive effects on microbiota. In addition, this review shows the benefits of different prebiotics for stability and sensory acceptance of apple processed foods.
BACKGROUND
Thyme essential oil (TEO) is an excellent natural substitute for synthetic compounds to maintain the quality and safety of food products. It acts as an antioxidant agent. We aimed to ...nanoencapsulate TEO at concentrations of 1%, 3%, and 5% (v/w, dry basis) in electrospun nanofibers made of starch (50% w/v) and formic acid (75% v/v). The rheological parameters of the fiber‐forming solutions were measured, and various physical and chemical properties of the nanofibers were analyzed.
RESULTS
The starch/TEO nanofibers presented homogeneous morphology. The starch nanofibers showed high encapsulation efficiency (EE, 99.1% to 99.8%), which, along with the Fourier transform infra‐red (FTIR) spectrum and thermogravimetric analysis (TGA) analysis, indicate strong protection of the phenolic compounds of TEO. Nanofibers with 5% TEO retained up to 50% of the phenolic compounds after exposure to thermal treatment. The antioxidant activity against 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radicals of the starch/TEO nanofibers varied from 11.1% to 14.2% and the inhibition values (29.8%, P ≤ 0.05) against hydroxyl radicals were the same for free TEO and the nanofibers.
CONCLUSION
Owing to these properties, electrospun starch/TEO nanofibers can be applied in food products or food packaging.
