Essential Oils as Ecofriendly Biopesticides? Challenges and Constraints

Microencapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. Microencapsulation of marine, vegetable, and essential oils has been conducted and commercialized by employing different methods including emulsification, spray-drying, coaxial electrospray system, freeze-drying, coacervation, in situ polymerization, melt-extrusion, supercritical fluid technology, and fluidized-bed-coating. Spray-drying and coacervation are the most commonly used techniques for the microencapsulation of oils. The choice of an appropriate microencapsulation technique and wall material depends upon the end use of the product and the processing conditions involved. Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf-life, and biological activity of oils. In addition, it can also be helpful in controlling the volatility and release properties of essential oils. Microencapsulated marine, vegetable, and essential oils have found broad applications in various fields. This review describes the recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products. Moreover, this review may provide information to researchers working in the field of food, pharmacy, agronomy, engineering, and nutrition who are interested in microencapsulation of oils.

Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil.

The interactions of proteins and polyelectrolytes lead to diverse applications in separations, delivery and wound repair, and are thus of interest to scientists in e.g. (a) glycobiology, (b) tissue engineering, (c) biosensing, and (d) pharmacology. This breadth is accompanied by an assortment of contexts and models in which polyelectrolytes are seen as (a) protein cognates assisting in complex cellular roles, (b) surrogates for the extracellular matrix, mimicking its hydration, mechanical and sequestering properties, (c) benign hosts that gently entrap, deposit and tether protein substrate specificity, and (d) selective but non-specific agents that modify protein solubility. Unsurprisingly, this literature is somewhat segregated by objectives and paradigms. We hope this review, which emphasizes publications over the last 8 years, represents and also counterbalances that divergence. An ongoing theme is the role of electrostatics, and we show how this leads to the variety of physical forms taken by protein–polyelectrolyte complexes. We present approaches towards analysis and characterization, motivated by the goal of structure–property elucidation. Such understanding should guide in applications, our third topic. We present recent developments in modeling and simulations of protein–polyelectrolyte systems. We close with a prospective on future developments in this field.

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Protein–polyelectrolyte interactions

The food industry expects increasingly complex properties (such as delayed release, stability, thermal protection, and suitable sensorial profile) from food ingredients, which often would not be able to be achieved without microencapsulation. This paper presents the state of the art in encapsulation technology for delivery of bioactive compounds to food. It reviews common encapsulation technologies (emphasizing their advantages and limitations) versus novel, interesting approaches in emerging technologies. This review includes a presentation of benefits resulting from the use of microencapsulated ingredients in the food industry; these benefits are going to be illustrated via few case studies bringing innovative processing. Spray drying has been used for more than 60 years to protect flavor oils against degradation/oxidation/evaporation, but melt dispersion technique has been used lately to effectively stabilize an aroma compound. Microgels produced by extrusion and emulsification techniques are considered for delivering synergistic antioxidant effects of plant extract polyphenols, their off-taste masking, and improved handling. Apart from microgels, microemulsions (produced by microfluidization or micelle formation techniques) are taken into account for entrapment of extracts containing polyphenols and essential oils. Innovative and interesting coacervation processes are depicted here as they facilitate the commercialization of coacervated food ingredients. Liposomes are gaining increasing attention in the food sector as they can provide good stability even in a water surrounding and also targeted delivery. The new scalable manufacturing protocols for the production of liposomes evolved in recent years (e.g., proliposome method) are presented here. Fluidized bed technology has been offering a versatile possibility to produce encapsulates which should release ingredients at the right place and the right time. Complex systems such as lipids in hydrogels are newly developed structures for controlled release of bioactive compounds. Finally, the effect encapsulates have when incorporated into real food products will be discussed, in particular with regard to the production of innovative functional food products. As an example, textural, sensorial, and physical quality assessment of chocolates enriched with encapsulated polyphenolic antioxidants from yarrow (Achillea millefolium L.) will be reviewed.

Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds

Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic

In temperate latitudes across Europe, North Africa, and Asia, the genus
 Hedera L. colonizes forest understory and riparian vegetation. The goal of
 this research was to investigate SRAP (Sequence-related enhanced
 polymorphism) markers in overall 70 successions of Hedera types, that is
 comprised of three species Hedera helix L.; Hedera colchica (K.Koch) K.Koch
 and Hedera pastuchovii Woronow. Overall, 76 (Number of total loci) (NTL) DNA
 bands were created via polymerase chain reaction amplifications (PCR)
 amplification of three Hedera types. These bands were obtained by combining
 five distinct selective primers. The overall amount of amplified varied from
 10 to 18. The projected impartial gene diversity (UHe) ranged from 0.013
 (Hedera colchica) to 0.34 (Hedera colchica) (Hedera helix). The genetic
 similarity of three varieties is considered to be between 0.63 to 0.90. The
 clustering findings revealed two main groups. Hedera helix and Hedera
 colchica have the least affinity in the SRAP (Sequence-related amplified
 polymorphism) indicators study. Our findings revealed excellent molecular
 recognition of every genotypes tested, indicating that the Hedera accessions
 exhibit a lot of genetic variation. This discovery might be useful in
 breeding control techniques for genetic preservation and cultivar growth.

/pdf/morphometric-analysis-and-genetic-diversity-in-hedera-l-3fwrey50.pdf

Morphometric analysis and genetic diversity in Hedera L. (Araliaceae) species populations using sequence related amplified polymorphism

Abstract C52H36Er2N6O14, triclinic, P 1 ‾ $\overline{1}$ (no. 2), a = 10.6499(5) Å, b = 11.0111(5) Å, c = 11.0380(6) Å, α = 85.030(4)°, β = 81.502(4)°, γ = 68.925(4)°, V = 1193.77(11) Å3, Z = 2, R gt (F) = 0.0263, wR ref (F 2) = 0.0592, T = 150.0 K.

Yu Hai-yan

Papers

Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic

Morphometric analysis and genetic diversity in Hedera L. (Araliaceae) species populations using sequence related amplified polymorphism

Crystal structure of bis(μ2-benzoato-k2O:O′)-bis(μ2-benzoato-k3O,O′:O′)dinitrato-k2O,O′-bis(phenanthroline-k2 N,N′)dierbium(III), C52H36Er2N6O14