{"title":"精油-环糊精包合物在电纺普鲁兰纳米纤维中的封装:增强香叶醇和芳樟醇的储存稳定性和抗菌性能","authors":"Asli Celebioglu, Emmy Hsiung, Mahmoud Aboelkheir, Rimi Chowdhury, Craig Altier, Tamer Uyar","doi":"10.1007/s11947-024-03534-6","DOIUrl":null,"url":null,"abstract":"<p>In this study, the gamma-cyclodextrin (γCD) inclusion complexes with essential oil (EO) compounds linalool and geraniol were encapsulated in pullulan nanofibers using an electrospinning technique. The nanofibers were produced with the initial EO content of ~ 11% (w/w) and ~ 74 to 77% of these volatile compounds could be preserved in pullulan/EO-γCD nanofibers due to inclusion complexation. On the other hand, only ~ 15 to 23% of EO could be kept in the case of pullulan/EO nanofibers in the absence of γCD. The EO-γCD inclusion complexation also ensured improved thermal stability for EO compounds, and their volatilization shifted from ~ 119–139 to ~ 239–292 °C ranges for pullulan/EO-γCD nanofibers. Moreover, pullulan/EO-γCD nanofibers displayed substantial long-term storage stability and, ~ 48 to 64% of EO content was still preserved even after 4 weeks, while this ratio was in the range of ~ 0.3 to 4.5% in the case of pullulan/EO nanofibers. The pullulan/geraniol-γCD nanofibers displayed an effective antibacterial activity against Gram-positive (<i>S. aureus</i>) and Gram-negative (<i>E. coli</i>) bacteria, and overwhelmingly better performance compared to pullulan/geraniol nanofibers due to the inclusion complexation. Briefly, EO-incorporated nanofibers were generated using GRAS γCD molecules and an edible pullulan polymer, and this approach can be a promising alternative to be effectively used in the food industry for the encapsulation and delivery of volatile EO compounds.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"31 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Encapsulation of Essential Oil-Cyclodextrin Inclusion Complexes in Electrospun Pullulan Nanofibers: Enhanced Storage Stability and Antibacterial Property for Geraniol and Linalool\",\"authors\":\"Asli Celebioglu, Emmy Hsiung, Mahmoud Aboelkheir, Rimi Chowdhury, Craig Altier, Tamer Uyar\",\"doi\":\"10.1007/s11947-024-03534-6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>In this study, the gamma-cyclodextrin (γCD) inclusion complexes with essential oil (EO) compounds linalool and geraniol were encapsulated in pullulan nanofibers using an electrospinning technique. The nanofibers were produced with the initial EO content of ~ 11% (w/w) and ~ 74 to 77% of these volatile compounds could be preserved in pullulan/EO-γCD nanofibers due to inclusion complexation. On the other hand, only ~ 15 to 23% of EO could be kept in the case of pullulan/EO nanofibers in the absence of γCD. The EO-γCD inclusion complexation also ensured improved thermal stability for EO compounds, and their volatilization shifted from ~ 119–139 to ~ 239–292 °C ranges for pullulan/EO-γCD nanofibers. Moreover, pullulan/EO-γCD nanofibers displayed substantial long-term storage stability and, ~ 48 to 64% of EO content was still preserved even after 4 weeks, while this ratio was in the range of ~ 0.3 to 4.5% in the case of pullulan/EO nanofibers. The pullulan/geraniol-γCD nanofibers displayed an effective antibacterial activity against Gram-positive (<i>S. aureus</i>) and Gram-negative (<i>E. coli</i>) bacteria, and overwhelmingly better performance compared to pullulan/geraniol nanofibers due to the inclusion complexation. Briefly, EO-incorporated nanofibers were generated using GRAS γCD molecules and an edible pullulan polymer, and this approach can be a promising alternative to be effectively used in the food industry for the encapsulation and delivery of volatile EO compounds.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":\"31 1\",\"pages\":\"\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-07-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03534-6\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03534-6","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Encapsulation of Essential Oil-Cyclodextrin Inclusion Complexes in Electrospun Pullulan Nanofibers: Enhanced Storage Stability and Antibacterial Property for Geraniol and Linalool
In this study, the gamma-cyclodextrin (γCD) inclusion complexes with essential oil (EO) compounds linalool and geraniol were encapsulated in pullulan nanofibers using an electrospinning technique. The nanofibers were produced with the initial EO content of ~ 11% (w/w) and ~ 74 to 77% of these volatile compounds could be preserved in pullulan/EO-γCD nanofibers due to inclusion complexation. On the other hand, only ~ 15 to 23% of EO could be kept in the case of pullulan/EO nanofibers in the absence of γCD. The EO-γCD inclusion complexation also ensured improved thermal stability for EO compounds, and their volatilization shifted from ~ 119–139 to ~ 239–292 °C ranges for pullulan/EO-γCD nanofibers. Moreover, pullulan/EO-γCD nanofibers displayed substantial long-term storage stability and, ~ 48 to 64% of EO content was still preserved even after 4 weeks, while this ratio was in the range of ~ 0.3 to 4.5% in the case of pullulan/EO nanofibers. The pullulan/geraniol-γCD nanofibers displayed an effective antibacterial activity against Gram-positive (S. aureus) and Gram-negative (E. coli) bacteria, and overwhelmingly better performance compared to pullulan/geraniol nanofibers due to the inclusion complexation. Briefly, EO-incorporated nanofibers were generated using GRAS γCD molecules and an edible pullulan polymer, and this approach can be a promising alternative to be effectively used in the food industry for the encapsulation and delivery of volatile EO compounds.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.