Nano-Encapsulation of Citrus Essential Oils: Methods and Applications of Interest for the Food Sector

被引:20
作者
Oprea, Ioana [1 ]
Farcas, Anca Corina [1 ]
Leopold, Loredana Florina [1 ]
Diaconeasa, Zorita [1 ]
Coman, Cristina [1 ]
Socaci, Sonia Ancuta [1 ]
机构
[1] Univ Agr Sci & Vet Med, Fac Food Sci & Technol, 3-5 Calea Manastur, Cluj Napoca 400372, Romania
关键词
citrus essential oils; nano-encapsulation; nano-emulsions; nanoliposomes; polymers; antimicrobial; antioxidant; L. ESSENTIAL OIL; CHITOSAN NANOPARTICLES; ANTIBACTERIAL ACTIVITY; ANTIMICROBIAL ACTIVITY; D-LIMONENE; NANOEMULSIONS; LIPOSOMES; RELEASE; ORANGE; ANTIOXIDANT;
D O I
10.3390/polym14214505
中图分类号
O63 [高分子化学(高聚物)];
学科分类号
070305 ; 080501 ; 081704 ;
摘要
Citrus essential oils possess many health-promoting benefits and properties of high interest in the food and agri-food sector. However, their large-scale application is limited by their sensitivity to environmental factors. Nanostructures containing citrus essential oils have been developed to overcome the high volatility and instability of essential oils with respect to temperature, pH, UV light, etc. Nanostructures could provide protection for essential oils and enhancement of their bioavailability and biocompatibility, as well as their biological properties. Nano-encapsulation is a promising method. The present review is mainly focused on methods developed so far for the nano-encapsulation of citrus essential oils, with emphasis on lipid-based (including liposomes, solid lipid nanoparticles, nanostructured lipid particles, and nano- and micro-emulsions) and polymer-based nanostructures. The physico-chemical characteristics of the obtained structures, as well as promising properties reported, with relevance for the food sector are also discussed.
引用
收藏
页数:15
相关论文
共 94 条
  • [1] Aboofazeli R, 2010, IRAN J PHARM RES, V9, P325
  • [2] Bioavailability of nanoparticles in nutrient and nutraceutical delivery
    Acosta, Edgar
    [J]. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2009, 14 (01) : 3 - 15
  • [3] Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers
    Akbari-Alavijeh, Safoura
    Shaddel, Rezvan
    Jafari, Seid Mahdi
    [J]. FOOD HYDROCOLLOIDS, 2020, 105
  • [4] Liposome: classification, preparation, and applications
    Akbarzadeh, Abolfazl
    Rezaei-Sadabady, Rogaie
    Davaran, Soodabeh
    Joo, Sang Woo
    Zarghami, Nosratollah
    Hanifehpour, Younes
    Samiei, Mohammad
    Kouhi, Mohammad
    Nejati-Koshki, Kazem
    [J]. NANOSCALE RESEARCH LETTERS, 2013, 8
  • [5] CO2-assisted production of polyethylene glycol / lauric acid microparticles for extended release of Citrus aurantifolia essential oil
    Akolade, Jubril Olayinka
    Nasir-Naeem, Khadeejah Olubukola
    Swanepoel, Andri
    Yusuf, Abdullahi Ahmed
    Balogun, Mohammed
    Labuschagne, Philip
    [J]. JOURNAL OF CO2 UTILIZATION, 2020, 38 : 375 - 384
  • [6] Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life
    Alak, Gonca
    Guler, Kubra
    Ucar, Arzu
    Parlak, Veysel
    Kocaman, Esat Mahmut
    Yanik, Telat
    Atamanalp, Muhammed
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2019, 43 (12)
  • [7] Liposome-entrapped essential oils on in vitro and in vivo antioxidant activity in leafy vegetables
    Alikhani-Koupaei, M.
    [J]. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2015, 7 (03) : 369 - 373
  • [8] Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions
    Anarjan, Navideh
    Mirhosseini, Hamed
    Baharin, Badlishah Sham
    Tan, Chin Ping
    [J]. FOOD CHEMISTRY, 2010, 123 (02) : 477 - 483
  • [9] Nano-emulsions and Micro-emulsions: Clarifications of the Critical Differences
    Anton, Nicolas
    Vandamme, Thierry F.
    [J]. PHARMACEUTICAL RESEARCH, 2011, 28 (05) : 978 - 985
  • [10] Effect of different parameters on orange oil nanoemulsion particle size: combination of low energy and high energy methods
    Asadinezhad, Shabnam
    Khodaiyan, Faramarz
    Salami, Maryam
    Hosseini, Hedayat
    Ghanbarzadeh, Babak
    [J]. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2019, 13 (04) : 2501 - 2509