Formulation Design and Physicochemical Stability Characterization of Nanoemulsions of Nettle (Urtica dioica) Essential Oil Using a Model-Based Methodology

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 2947-2958

  Gharibzahedi, Seyed Mohammad Taghi ^a   Rostami, Hosein ^b   Yousefi, Shima ^c  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b BAQIYATALLAH UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c UNIVERSITY OF TEHRAN   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ACETONE; DROPS; EMULSIFICATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ULTRASONIC APPLICATIONS;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIRADICAL EFFICIENCIES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PHYSICO-CHEMICAL STABILITY; POLYDISPERSITY INDICES; RESPONSE SURFACE METHODOLOGY; SECOND-ORDER POLYNOMIAL; VOLUME-WEIGHTED MEANS;

ESSENTIAL OILS;

EID: 84953352430     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12546     Document Type: Article

References (45)

1. Abismaïl, B., Canselier, J.P., Wilhelm, A.M., Delmas, H. and Gourdon, C. 1999. Emulsification by ultrasound: Drop size distribution and stability. Ultrason. Sonochem. 6, 75-83.
2. Aboutaleb, E., Noori, M., Gandomi, N., Atyabi, F., Fazeli, M.R., Jamalifar, H. and Dinarvand, R. 2012. Improved antimycobacterial activity of rifampin using solid lipid nanoparticles. Int. Nano Lett. 2, 1-8.
3. Akhavan, K. 2013. Polyelectrolyte-modified microemulsions: Formation of nanoparticles in the presence of anionic and cationic polyelectrolyte. Int. J. Bio-Inorg. Hybr. Nanomater. 3, 243-247.
4. Akhavan, K. and Seyed Sadjadi, M. 2012. Formation of needle like hydroxyl apatite by polyelectrolyte-modified inverse microemulsion technique. Int. J. Bio-Inorg. Hybd. Nanomat. 1, 59-65.
5. Alizadeh Bahaabad, G., Gharibzahedi, S.M.T., Esmaiili, M. and Alizadeh, M. 2014. Response surface modeling for optimization of textural and color characteristics of dried grapes. Int. J. Food Eng. 10, 493-502.
6. Burt, S.A. 2004. Essential oils: Their antibacterial properties and potential applications in foods: A review. Int. J. Food Microbiol. 94, 223-253.
7. Gharibzahedi, S.M.T., Mousavi, S.M., Hamedi, M., Khodaiyan, F. and Razavi, S.H. 2012. Development of an optimal formulation for oxidative stability of walnut-beverage emulsion based on gum arabic and xanthan gum using response surface methodology. Carbohydr. Polym. 87, 1611-1619.
8. Gharibzahedi, S.M.T., Mousavi, S.M., Hamedi, M., Rezaei, K. and Khodaiyan, F. 2013a. Evaluation of physicochemical properties and antioxidant activities of walnut oil obtained by several extraction methods. Ind. Crop. Prod. 45, 133-140.
9. Gharibzahedi, S.M.T., Razavi, S.H. and Mousavi, S.M. 2013b. Comparison of antioxidant and free radical scavenging activities of biocolourant synthesized by Dietzia natronolimnaea HS-1 cells grown in batch, fed-batch and continuous cultures. Ind. Crop. Prod. 49, 10-16.
10. Gharibzahedi, S.M.T., Razavi, S.H. and Mousavi, S.M. 2013c. Psyllium husk gum: An attractive carbohydrate biopolymer for the production of stable canthaxanthin emulsions. Carbohydr. Polym. 92, 2002-2011.
11. Gharibzahedi, S.M.T., Razavi, S.H. and Mousavi, S.M. 2013d. Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums. Carbohydr. Polym. 96, 21-30.
12. Gharibzahedi, S.M.T., Razavi, S.H. and Mousavi, S.M. 2014. Enzymatically hydrolyzed molasses and sodium citrate as new potentials for the improvement of canthaxanthin batch synthesis by Dietzia natronolimnaea HS-1: A statistical media optimization. Czech J. Food Sci. 32, 326-336.
13. Gharibzahedi, S.M.T., Razavi, S.H. and Mousavi, S.M. 2015a. Optimal development of a new stable nutraceutical nanoemulsion based on the inclusion complex of 2-hydroxypropyl-β-cyclodextrin with canthaxanthin accumulated by Dietzia natronolimnaea HS-1 using ultrasound-assisted emulsification. J. Disp. Sci. Technol. 36, 614-625.
14. Gharibzahedi, S.M.T., Razavi, S.H. and Mousavi, S.M. 2015b. Optimization and kinetic studies on the production of intracellular canthaxanthin in fed-batch cultures of Dietzia natronolimnaea HS-1. Qual. Assur. Saf. Crop. Food. 7, 757-767.
15. Gülçin, I., Küfreviglu, K., Oktay, M. and Büyükokurglu, M.E. 2004. Antioxidant, antimicrobial, antiulcer and analgesic activities of nettle (Urtica dioica L. J. Ethnopharmacol. 90, 205-215.
16. Ha, T.V.A., Kim, S., Choi, Y., Kwak, H.S., Lee, S.J., Wen, J., Oey, I. and Ko, S. 2015. Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract. Food Chem. 178, 115-121.
17. Hadizadeh, I., Peivastegan, B. and Hamzehzarghani, H. 2009. Antifungal activity of essential oils from some medicinal plants of Iran against Alternaria alternate. Am. J. Appl. Sci. 6, 857-861.
18. Hashemiravan, M., Mazloom, A.S. and Farhadyar, N. 2013. Nano particles of blueberry in inulin and β-cyclodextrin microencapsules. Int. J. Nanosci. Nanotechnol. 9, 185-192.
19. Izquierdo, P., Feng, J., Esquena, J., Tadros, T.F., Dederen, J.C., Garcia, M.J., Azemar, N. and Solans, C. 2005. The influence of surfactant mixing ratio on nano-emulsion formation by the pit method. J. Colloid Interf. Sci. 285, 388-394.
20. Jadhav, C., Kate, V. and Payghan, S.A. 2015. Investigation of effect of non-ionic surfactant on preparation of griseofulvin non-aqueous nanoemulsion. J. Nanostruct. Chem. 5, 107-113.
21. Karadag, A., Yang, X., Ozcelik, B. and Huang, Q. 2013. Optimization of preparation conditions for quercetin nanoemulsions using response surface methodology. J. Agric. Food Chem. 61, 2130-2139.
22. Kiralan, S.S., Dogu-Baykut, E., Kittipongpittaya, K., McClements, D.J. and Decker, E.A. 2014. Increased antioxidant efficacy of tocopherols by surfactant solubilization in oil-in-water emulsions. Agric. Food Chem. 62, 10561-10566.
23. Leong, T.S.H., Wooster, T.J., Kentish, S.E. and Ashokkumar, M. 2009. Minimising oil droplet size using ultrasonic emulsification. Ultrasonic. Sonochem. 16, 721-727.
24. Lethuaut, L., Métro, F. and Genot, C. 2002. Effect of droplet size on lipid oxidation rates of oil-in-water emulsions stabilized by protein. J. Am. Oil Chem. Soc. 79, 425-430.
25. Manganelli, R.E.U., Zaccaro, L. and Tomei, P.E. 2005. Antiviral activity in vitro of Urtica dioica L., Parietaria diffusa M. et K. and Sambucus nigra L. J. Ethnopharmacol. 98, 323-327.
26. Mazloom, A., Hashemiravan, M., Farhadyar, N. and Farhadyar, F. 2012. Influence of inulin and β-cyclodextrin on the properties of blueberry nano-emulsion and its microcapsules. Int. J. Bio-Inorg. Hybd. Nanomat. 1, 93-96.
27. McClements, D.J. and Rao, J. 2011. Food-grade nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit. Rev. Food Sci. Nutr. 51, 285-330.
28. Mirza, A.Z. and Siddiqui, F.A. 2014. Nanomedicine and drug delivery: A mini review. Int. Nano Lett. 4, 1-7.
29. Moradi, S., Razavi, S.H., Mousavi, S.M. and Gharibzahedi, S.M.T. 2015. Optimization and partial purification of a high-activity lipase synthesized by a newly isolated Acinetobacter from offshore waters of the Caspian Sea under solid-state fermentation. RSC Adv. 5, 12052-12061.
30. Osborn, H.T. and Akoh, C.C. 2004. Effect of emulsifier type, droplet size, and oil concentration on lipid oxidation in structured lipid-based oil-in-water emulsions. Food Chem. 84, 451-456.
31. Oz, F. 2014. Effects of water extract of Urtica dioica L. on the quality of meatballs. J. Food Process. Preserv. 38, 1356-1363.
32. Panya, A., Laguerre, M., Bayrasy, C., Lecomte, J., Villeneuve, P., McClements, D.J. and Decker, E.A. 2012. An investigation of the versatile antioxidant mechanisms of action of rosmarinate alkyl esters in oil-in-water emulsions. J. Agric. Food Chem. 60, 2692-2700.
33. Qian, C., Decker, E.A., Xiao, H. and McClements, D.J. 2012. Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type. Food Chem. 132, 1221-1229.
34. Rao, J. and McClements, D.J. 2012. Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability. Food Hydrocoll. 29, 326-334.
35. Saberi, M., Hashemiravan, M., Farhadyar, N., Farhadyar, A. and Pasdar, N. 2012. Influence of casein and inulin on the properties of fish oil nano-emulsion. Int. J. Bio-Inorg. Hybd. Nanomat. 1, 169-173.
36. Sereshti, H., Ghiasi, A., Naderloo, M., Taghizadeh, M. and Darvish Alipoar Astaneh, S. 2014. Vortex-assisted extraction in tandem with dispersive liquid-liquid microextraction followed by GC-MS for determination of Achillea wilhelmsii essential oil. Anal. Method 6, 6695-6701.
37. Shenoy, V.S., Gude, R.P. and Murthy, R.S.R. 2013. In vitro anticancer evaluation of 5-fluorouracil lipid nanoparticles using B16F10 melanoma cell lines. Int. Nano Lett. 3, 1-9.
38. Singh, A., Van Hamme, J.D. and Ward, O.P. 2007. Surfactants in microbiology and biotechnology part 2. Application aspects. Biotechnol. Adv. 25, 99-121.
39. Sinha, V.R. and Ghai, D. 2010. Formulation design and development of self-nanoemulsifying drug delivery systems containing a hydrophobic selective β1-adrenoreceptor blocker. Int. J. Nanosci. Nanotechnol. 6, 154-167.
40. Tang, S.Y., Manickam, S., Wei, T.K. and Nashiru, B. 2012. Formulation development and optimization of a novel cremophore EL-based nanoemulsion using ultrasound cavitation. Ultrasonic. Sonochem. 19, 330-345.
41. Tapwal, A., Garg, N.S., Gautam, N. and Kumar, R. 2011. In vitro antifungal potency of plant extracts against five phytopathogens. Braz. Arch. Biol. Technol. 54, 1093-1098.
42. Turker, H., Yildirim, A.B. and Pehlivan Karakas, F. 2009. Sensitivity of bacteria isolated from fish to some medicinal plants. Turk. J. Fish. Aquat. Sci. 9, 181-186.
43. Waraho, T., McClements, D.J. and Decker, E.A. 2011. Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions. Food Chem. 129, 854-859.
44. Wooster, T., Golding, M. and Sanguansri, P. 2008. Impact of oil type on nanoemulsion formation and Ostwald ripening stability. Langmuir 24, 12758-12765.
45. Ziani, K., Chang, Y., McLandsborough, L. and McClements, D.J. 2011. Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions. J. Agric. Food Chem. 59, 6247-6255.