Antimicrobial properties of yuzu and lime oils and their storage stabilities in inclusion complex with cyclodextrin and oil-in-water emulsion
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Published:
Apr 29, 2018
Keywords:
antimicrobial activity inclusion complex lime oil oil-in-water emulsion yuzu oil
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Abstract
We examined the antimicrobial properties of two essential oils obtained from yuzu (Citrus junos) and lime (C. aurantifolia) against ten microorganisms. We also kinetically examined the storage stability of the inclusion complex with β-cyclodextrin and oil-in-water emulsion prepared using the oils by measuring remaining limonene in each system. Both yuzu and lime oils effectively inhibited the growth of bacilli; however, there was the difference in their antimicrobial activities against fungi. We estimated the rate constant k for the disappearance of limonene in each oil and found that in comparison with bulk system, the inclusion complex had high stability, whereas the emulsion had low stability. Limonene in yuzu oil had lower k values than that in lime oil in the inclusion complex but not in the emulsion. We suggest that more compounds with polar groups (such as terpene alcohol) in lime oil can lead to differences in antimicrobial properties between the two oils and influence the stability of the inclusion complex and emulsion.
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Watanabe, Y., Hinohara, T., Nishioka, N., Uda, Y., Suzuki, K., & Nomura, M. (2018). Antimicrobial properties of yuzu and lime oils and their storage stabilities in inclusion complex with cyclodextrin and oil-in-water emulsion. Science, Engineering and Health Studies, 12(1), 1–9. https://doi.org/10.14456/sehs.2018.4
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Research Articles
References
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Simas, D. L. R., de Amorim, S. H. B. M., Goulart, F. R. V., Alviano, C. S., Alviano, D. S., and da Silva, A. J. R. (2017). Citrus species essential oils and their components can inhibit or stimulate fungal growth in fruit. Industrial Crops and Products, 98, 108-115.
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Watanabe, Y., Nakanishi, H., Goto, N., Otsuka, K., Kimura, T., and Adachi, S. (2010). Antioxidative properties of ascorbic acid andacyl ascorbates in ML/W emulsion. Journal of the American Oil Chemists' Society, 87, 1475-1480.
Watanabe, Y., Shirai, Y., Miyake, M., Kitano, J., and Adachi, S. (2013). Antimicrobial activity of monoacyl hexose coexistent with lysozyme against gram-positive Bacilli. International Journal of Food Properties, 16, 1222-1230.
Watanabe, Y., Yamashita, T., Yamashita, M., and Adachi, S. (2009). Suppressive effect of α-tocopherol complexed with β-cyclodextrin for the oxidation of methyl linoleate. Food Science and Technology Research, 15, 479-482.
Wua, Z., Li, H., Yanga, Y., Zhana, Y., and Tu, D. (2013). Variation in the components and antioxidant activity of Citrus medicaL. var. sarcodactylis essential oils at different stages of maturity. Industrial Crops and Products, 46, 311-316.
Yorgancioglu, A., and Bayramoglu, E. E. (2013). Production of cosmetic purpose collagen containing antimicrobial emulsion with certain essential oils. Industrial Crops and Products, 44, 378-382.
Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods -a review. International Journal of Food Microbiology, 94, 223-253.
Calo, J. R., Crandall, P. G., O'Bryan, C. A., and Ricke, S. C. (2015). Essential oils as antimicrobials in food systems - A review. Food Control, 54, 111-119.
Cunha, L. M., Oliveira, F. A. R., and Oliveira, J. C. (1998). Optimal experimental design for estimating the kinetic parameters of processes described by Weibull probability distribution function. Journal of Food Engineering, 37, 175-191.
Fancello, F., Petretto, G. L., Zara, S., Sanna, M. L., Addis, R., Maldini, M., Foddai, M., Rourke, J. P., Chessa, M., and Pintore, G. (2016). Chemical characterization, antioxidant capacity and antimicrobial activity against food related microorganisms of citrus limon var. pompia leaf essential oil. LWT - Food Science and Technology, 69, 579-585.
Jafari, S., Esfahani, S., Fazeli, M. R., Jamalifar, H., Samadi, M., Samadi, N., Toosi, A. N., Ardekani, M. R. S., and Khanavi M. (2011). Antimicrobial activity of lime essential oil against food-borne pathogens isolated from cream-filled
cakes and pastries. International Journal of Biological Chemistry, 5(4), 258-265.
Kim, S. J., Park, G. B., Kang, C. B., Park, S. D., Jung, M. Y., Kim, J. O., and Ha, Y. L. (2000). Improvement of oxidative stability of conjugated linoleic acid (CLA) by microencapsulation in cyclodextrins. Journal of Agricultural and Food Chemistry, 48, 3922-3929.
Kuraya, E., Nakada, S., Touyama, A., and Itoh, S. (2017). Improving the antioxidant functionality of Citrus junos Tanaka (yuzu) fruit juice by underwater shockwave pretreatment. Food Chemistry, 216, 123-129.
Martos, M. V., Navajas, Y. R., Lopez, J. F., and Alvarez, J. P. (2008). Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulateL.), grapefruit (Citrus paradiseL.) and orange (Citrus sinensis L.) essential oils. Food Control, 19, 1130-1138.
Massilia, R. M. R., Grau, M. A. R., Melgar, J. M. M., and Belloso, O. M. B. (2008). Comparative study on essential oils incorporated into as alginate-based edible coating to assure the safety and quality of flesh-cut Fuji apples. Journal of Food Protection, 71, 1150-1161.
Regiert, M. (2005). Light-stable vitamin E byinclusion in γ-cyclodextrin. SÖFW Journal, 131, 10-18.
Simas, D. L. R., de Amorim, S. H. B. M., Goulart, F. R. V., Alviano, C. S., Alviano, D. S., and da Silva, A. J. R. (2017). Citrus species essential oils and their components can inhibit or stimulate fungal growth in fruit. Industrial Crops and Products, 98, 108-115.
Sugimoto, K., Tanaka, H., Moriyama, R., Nagai, Y., Ogawa, A., and Makino, S. (1998). A loss of the antimicrobial activity of sucrose manoesters of fatty acids as caused by esterase released from the germinated spores and vegetative cells of Bacillus cereus. Biocontrol Science, 3, 17-21.
Tachibana, S., Tanimoto, S., Murai, Y., Watanabe, Y., Okada, Y., and Nomura, M. (2011). Chemical constituents of YUZU and LIME essential oils and their antioxidative activities. AnnualReport of Research Institute of Fundamental Technology for Next Generation, Kindai University, 2, 45-51.
Watanabe, Y., Nakanishi, H., Goto, N., Otsuka, K., Kimura, T., and Adachi, S. (2010). Antioxidative properties of ascorbic acid andacyl ascorbates in ML/W emulsion. Journal of the American Oil Chemists' Society, 87, 1475-1480.
Watanabe, Y., Shirai, Y., Miyake, M., Kitano, J., and Adachi, S. (2013). Antimicrobial activity of monoacyl hexose coexistent with lysozyme against gram-positive Bacilli. International Journal of Food Properties, 16, 1222-1230.
Watanabe, Y., Yamashita, T., Yamashita, M., and Adachi, S. (2009). Suppressive effect of α-tocopherol complexed with β-cyclodextrin for the oxidation of methyl linoleate. Food Science and Technology Research, 15, 479-482.
Wua, Z., Li, H., Yanga, Y., Zhana, Y., and Tu, D. (2013). Variation in the components and antioxidant activity of Citrus medicaL. var. sarcodactylis essential oils at different stages of maturity. Industrial Crops and Products, 46, 311-316.
Yorgancioglu, A., and Bayramoglu, E. E. (2013). Production of cosmetic purpose collagen containing antimicrobial emulsion with certain essential oils. Industrial Crops and Products, 44, 378-382.