6
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Preparation and antibacterial and antioxidant ability of β‐cyclodextrin complexes of vaporized Illicium verum essential oil

      research-article

      Read this article at

      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          Compared with traditional liquid–liquid embedding method and solid–liquid embedding method of inclusion complexes of β‐cyclodextrin (β‐CD) inclusion of essential oil to form stable properties, the gas–liquid embedding method was applied to encapsulate vaporized illicium verum essential oil (IvEO), with β‐CD as wall materials so that core and wall materials molecules are in active state during complexing process. At optimal conditions with a mass ratio of 1:10, temperature of 80°C, time of 1 h, the β‐CD‐IvEO inclusion complexes (β‐CD‐IvEO‐ICs) had an encapsulation efficiency (EE) of 84.55 ± 2.31%. Fourier transform infrared spectroscopy (FTIR) revealed the encapsulation of IvEO into inclusion complexes, differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) demonstrated the enhanced thermal stability of IvEO after embedding. Furthermore, the reducing power and 2‐phenyl‐4,4,5,5‐tetramethylimidazoline‐1‐oxyl‐3‐oxide (PTIO)‐scavenging capacity displayed certain capacity of antioxidation in a short time but stronger antioxidative activities as reaction time was extended. The diameter of growth zone (DGZ) indicated stronger antibacterial activity of β‐CD‐IvEO‐ICs against Escherichia coli, Bacillus subtilis, Staphylococcus epidermidis, and Staphylococcus aureus. Moreover, the β‐CD‐IvEO‐ICs could induce the bacteria producing more reactive oxygen species (ROS) than IvEO, resulting in bacterial death.

          Abstract

          Compared with traditional liquid‐liquid enbedding method and solid‐liquid enbedding method of inclusion complexes of #x03B2;‐cyclodextrin (#x03B2;‐CD) inclusion of essential oil to form stable properties, gas‐liquid embedding method was applied to encapsulate vaporized illicium verum essential oil with #x03B2;‐CD (#x03B2;‐cyclodextrin) as wall materials so that core and wall materials molecules are in active state during complexing process. #x03B2;‐CD‐IvEO‐ICs showed stronger antibacterial ability against Escherichia coli, Bacillus subtilis, Staphylococcus#x00A0;epidermidis, Staphylococcus aureus.

          Related collections

          Most cited references46

          • Record: found
          • Abstract: found
          • Article: not found

          A common mechanism of cellular death induced by bactericidal antibiotics.

          Antibiotic mode-of-action classification is based upon drug-target interaction and whether the resultant inhibition of cellular function is lethal to bacteria. Here we show that the three major classes of bactericidal antibiotics, regardless of drug-target interaction, stimulate the production of highly deleterious hydroxyl radicals in Gram-negative and Gram-positive bacteria, which ultimately contribute to cell death. We also show, in contrast, that bacteriostatic drugs do not produce hydroxyl radicals. We demonstrate that the mechanism of hydroxyl radical formation induced by bactericidal antibiotics is the end product of an oxidative damage cellular death pathway involving the tricarboxylic acid cycle, a transient depletion of NADH, destabilization of iron-sulfur clusters, and stimulation of the Fenton reaction. Our results suggest that all three major classes of bactericidal drugs can be potentiated by targeting bacterial systems that remediate hydroxyl radical damage, including proteins involved in triggering the DNA damage response, e.g., RecA.
            Bookmark
            • Record: found
            • Abstract: not found
            • Article: not found

            Complexation Thermodynamics of Cyclodextrins.

              Bookmark
              • Record: found
              • Abstract: not found
              • Article: not found

              Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

                Bookmark

                Author and article information

                Contributors
                fsezzz308364445@163.com
                279536106@qq.com
                Journal
                Food Sci Nutr
                Food Sci Nutr
                10.1002/(ISSN)2048-7177
                FSN3
                Food Science & Nutrition
                John Wiley and Sons Inc. (Hoboken )
                2048-7177
                26 July 2022
                November 2022
                : 10
                : 11 ( doiID: 10.1002/fsn3.v10.11 )
                : 4003-4018
                Affiliations
                [ 1 ] School of Chemical Engineering and Light Industry Guangdong University of Technology Guangzhou China
                Author notes
                [*] [* ] Correspondence

                Tong Zhang and Xuejuan Duan, School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 511443, China.

                Emails: fsezzz308364445@ 123456163.com ; 279536106@ 123456qq.com

                Author information
                https://orcid.org/0000-0003-2062-9343
                https://orcid.org/0000-0001-7068-432X
                Article
                FSN32997 FSN3-2022-03-0302.R1
                10.1002/fsn3.2997
                9632224
                36348814
                cc6b6142-7325-4e77-a900-c334c1f4a9e3
                © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

                This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

                History
                : 05 July 2022
                : 02 March 2022
                : 05 July 2022
                Page count
                Figures: 11, Tables: 5, Pages: 16, Words: 8625
                Funding
                Funded by: The Forestry Scientific technology Innovation Project of Guangdong Province
                Award ID: 2020KJCX010
                Funded by: Science & Technology Planning Project of Guangdong Province
                Award ID: 19ZK0364
                Funded by: Science & Technology Planning Project of Guangzhou City
                Award ID: 202103000078
                Categories
                Original Research
                Original Articles
                Custom metadata
                2.0
                November 2022
                Converter:WILEY_ML3GV2_TO_JATSPMC version:6.2.0 mode:remove_FC converted:03.11.2022

                antibacterial properties,antioxidant properties,encapsulation, illicium verum essential oil

                Comments

                Comment on this article