Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds.


Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Oct 2020
Historique:
received: 02 10 2019
revised: 04 04 2020
accepted: 02 05 2020
pubmed: 31 5 2020
medline: 28 8 2020
entrez: 31 5 2020
Statut: ppublish

Résumé

The self-assembly of Tween 80 (T80) micelles loaded with plant-based oregano essential oil (OR) and trans-cinnamaldehyde (TCA) was studied. The effect of different factors, including the surfactant to oil ratio, the presence of sodium chloride, thermal treatment, and dilution on their formation and physicochemical stability was evaluated. The creation of nano-cargos was confirmed by TEM. The self-associated structures had z-average droplet diameters of 92 to 337 nm without any energy input. Whereas addition of 10% (w/v) NaCl prevented the formation of oregano essential oil nano-assemblies of T80, swollen micelles containing TCA were successfully produced. Moreover, the OR or TCA loaded-micelles had only a slight droplet size variation upon thermal treatment. Ultimately, their antibacterial activity analysis against some food pathogens revealed that the encapsulation of OR and TCA within micelles crucially improved their antibacterial activity. These straightforward and cost-effective designed systems can be applicable in different products, including foods and agrochemicals.

Identifiants

pubmed: 32473414
pii: S0308-8146(20)30832-3
doi: 10.1016/j.foodchem.2020.126970
pii:
doi:

Substances chimiques

Anti-Bacterial Agents 0
Emulsions 0
Micelles 0
Phytochemicals 0
Polysorbates 0
Acrolein 7864XYD3JJ
cinnamaldehyde SR60A3XG0F

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126970

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Ali Sedaghat Doost (A)

Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium. Electronic address: ali.sedaghatdoost@ugent.be.

Frank Devlieghere (F)

Research Unit of Food Microbiology and Food Preservation, part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium.

Christian V Stevens (CV)

SynBioC Research Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium.

Myriam Claeys (M)

Nematology Research Unit, Department of Biology, Ghent University, K.L. Ledeganckstraat 35, Gent 9000, Belgium.

Paul Van der Meeren (P)

Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium.

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Classifications MeSH