The present study was a potential application of Clove Essential Oil (CEO) in industrial fresh double cream cheese in order to lengthen its conservation and to improve its antioxidant potential. In this work, CEO was ...The present study was a potential application of Clove Essential Oil (CEO) in industrial fresh double cream cheese in order to lengthen its conservation and to improve its antioxidant potential. In this work, CEO was extracted by hydro distillation, and then analyzed by GC-MS;24 components of clove essential oil were identified. Eugenol was the major component (57.66%). Its antimicrobial properties against <i>E. coli</i>, <i>Salmonella</i> <i>enteritidis</i> and <i>Staphylococcus</i><span> <i>aureus</i></span>, were evaluated by disc diffusion method<span> </span>and minimal inhibitory concentration (MIC). As for, the antioxidant activity of CEO was evaluated by DPPH assay method. An optimum content of CEO (0.37%) was calculated by mixing plan carried out by Expert design software and then added to studied cheese. The responses, fixed from the beginning, for this mixing plan were: minimum inhibitory concentration (MIC), antioxidant activity (IC<sub>50</sub>), taste and odor intensity and global appreciation. The results found on the cheese supplemented with the optimum content of CEO showed antioxidant activity (IC<sub>50</sub> = 0.146) was relatively important compared to conventional cheese (IC<sub>50</sub> = 0.477). In fact, the incorporation of CEO in cheese may strongly improve its oxidative stability. Cheese antioxidant activity was not affected during the storage period for 13 days. Results showed also that the fresh double cream cheese could be stored at refrigerated temperature with good taste and odor during the period of 13 days due to antimicrobial properties given by CEO, that suggest lengthening its shelf life.展开更多
Foam-mat freeze-drying technique was used to maintain stability and antimicrobial activity of clove essential oil nanoemulsion(CN).The CN was prepared from 1%(v/v)clove essential oil,3%(v/v)Tween^(R)80,and deionized w...Foam-mat freeze-drying technique was used to maintain stability and antimicrobial activity of clove essential oil nanoemulsion(CN).The CN was prepared from 1%(v/v)clove essential oil,3%(v/v)Tween^(R)80,and deionized water as a continuous phase,using an ultrasonication.The optimal condition for fabrication of foam-mat freeze-dried clove essential oil nanoemulsion(FFD-CN)was achieved using response surface methodology(RSM)with Box-Behnken design(BBD).The optimal condition was found at 3%(v/v)of foaming agent(Methocel^(TM)),60℃ drying temperature,and 72 h drying time.The obtained FFD-CN had the droplet size of 26.14 nm,polydispersity index(PDI)of 0.193,water activity(aw)of 0.273,solubility of 88.71%,and viscosity of 12.85 cP.The FFD-CN exhibited good stability and maintained antimicrobial activity,as analyzed using minimum inhibitory concentration(MIC),against gram-negative Escherichia coli,Pseudomonas aeruginosa and gram-positive Staphylococcus aureus during 3 months storage at 25℃.When observed using a scanning electron microscope and energy dispersive x-ray spectrometer(SEM-EDS),bacterial cell morphological destruction caused by both FFD-CN and CN was evident.Gas chromatography-mass spectrometry(GC-MS)results suggested that FFD-CN can preserve eugenol,a major volatile bioactive compound in clove oil,in its structure better than liquid-formed nanoemulsion.Transformation of liquid CN into FFD-CN can effectively preserve stability and antimicrobial activity throughout the storage.展开更多
Eugenol, both in its pure form (EG) and included in essential clove oil (CO) was successfully solubilized in aqueous solution by forming inclusion complexes with β-cyclodextrins (β-CDs) and its modified hydroxy-prop...Eugenol, both in its pure form (EG) and included in essential clove oil (CO) was successfully solubilized in aqueous solution by forming inclusion complexes with β-cyclodextrins (β-CDs) and its modified hydroxy-propyl-β-CDs (HP-β-CDs). To investigate the molecular association between β-CDs/HP-β-CDs with pure EG and essential CO, phase solubility studies were undertaken. Essential CO formed insoluble complexes with β-CDs, but not with HP-β-CDs. The work clearly demonstrates complexes formation follow an order higher than 1:1 when high essential CO and β-CDs concentrations were used, however it was 1:1 in the case of essential CO-HP-β-CDs complexes. When pure EG was studied the results indicated that EG could form 1:1 inclusion complexes with β-CDs and HP-β-CDs. Based on the studies, the Kc values for pure EG were 4555 ± 225 M-1 and 10,633 ± 614 M-1 for β-CDs and HP-β-CDs, respectively, and 2005 ± 199 M-1 for essential CO-HP-β-CDs. These finding indicate that CDs are suitable for encapsulating EG.展开更多
文摘The present study was a potential application of Clove Essential Oil (CEO) in industrial fresh double cream cheese in order to lengthen its conservation and to improve its antioxidant potential. In this work, CEO was extracted by hydro distillation, and then analyzed by GC-MS;24 components of clove essential oil were identified. Eugenol was the major component (57.66%). Its antimicrobial properties against <i>E. coli</i>, <i>Salmonella</i> <i>enteritidis</i> and <i>Staphylococcus</i><span> <i>aureus</i></span>, were evaluated by disc diffusion method<span> </span>and minimal inhibitory concentration (MIC). As for, the antioxidant activity of CEO was evaluated by DPPH assay method. An optimum content of CEO (0.37%) was calculated by mixing plan carried out by Expert design software and then added to studied cheese. The responses, fixed from the beginning, for this mixing plan were: minimum inhibitory concentration (MIC), antioxidant activity (IC<sub>50</sub>), taste and odor intensity and global appreciation. The results found on the cheese supplemented with the optimum content of CEO showed antioxidant activity (IC<sub>50</sub> = 0.146) was relatively important compared to conventional cheese (IC<sub>50</sub> = 0.477). In fact, the incorporation of CEO in cheese may strongly improve its oxidative stability. Cheese antioxidant activity was not affected during the storage period for 13 days. Results showed also that the fresh double cream cheese could be stored at refrigerated temperature with good taste and odor during the period of 13 days due to antimicrobial properties given by CEO, that suggest lengthening its shelf life.
基金The authors acknowledge the financial support from the Thailand Research Fund under the Royal Golden Jubilee Ph.D.Program(Grant number PHD/0013/2559)the 90th Anniversary of Chulalongkorn University Fund(Ratchadapiseksomphot Endowment Fund,Grant number GCUGR1125633053D).
文摘Foam-mat freeze-drying technique was used to maintain stability and antimicrobial activity of clove essential oil nanoemulsion(CN).The CN was prepared from 1%(v/v)clove essential oil,3%(v/v)Tween^(R)80,and deionized water as a continuous phase,using an ultrasonication.The optimal condition for fabrication of foam-mat freeze-dried clove essential oil nanoemulsion(FFD-CN)was achieved using response surface methodology(RSM)with Box-Behnken design(BBD).The optimal condition was found at 3%(v/v)of foaming agent(Methocel^(TM)),60℃ drying temperature,and 72 h drying time.The obtained FFD-CN had the droplet size of 26.14 nm,polydispersity index(PDI)of 0.193,water activity(aw)of 0.273,solubility of 88.71%,and viscosity of 12.85 cP.The FFD-CN exhibited good stability and maintained antimicrobial activity,as analyzed using minimum inhibitory concentration(MIC),against gram-negative Escherichia coli,Pseudomonas aeruginosa and gram-positive Staphylococcus aureus during 3 months storage at 25℃.When observed using a scanning electron microscope and energy dispersive x-ray spectrometer(SEM-EDS),bacterial cell morphological destruction caused by both FFD-CN and CN was evident.Gas chromatography-mass spectrometry(GC-MS)results suggested that FFD-CN can preserve eugenol,a major volatile bioactive compound in clove oil,in its structure better than liquid-formed nanoemulsion.Transformation of liquid CN into FFD-CN can effectively preserve stability and antimicrobial activity throughout the storage.
文摘Eugenol, both in its pure form (EG) and included in essential clove oil (CO) was successfully solubilized in aqueous solution by forming inclusion complexes with β-cyclodextrins (β-CDs) and its modified hydroxy-propyl-β-CDs (HP-β-CDs). To investigate the molecular association between β-CDs/HP-β-CDs with pure EG and essential CO, phase solubility studies were undertaken. Essential CO formed insoluble complexes with β-CDs, but not with HP-β-CDs. The work clearly demonstrates complexes formation follow an order higher than 1:1 when high essential CO and β-CDs concentrations were used, however it was 1:1 in the case of essential CO-HP-β-CDs complexes. When pure EG was studied the results indicated that EG could form 1:1 inclusion complexes with β-CDs and HP-β-CDs. Based on the studies, the Kc values for pure EG were 4555 ± 225 M-1 and 10,633 ± 614 M-1 for β-CDs and HP-β-CDs, respectively, and 2005 ± 199 M-1 for essential CO-HP-β-CDs. These finding indicate that CDs are suitable for encapsulating EG.
