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Jinkai Zheng - One of the best experts on this subject based on the ideXlab platform.

  • Effects of Molecular Distillation on the Chemical Components, Cleaning, and Antibacterial Abilities of Four Different Citrus Oils
    'Frontiers Media SA', 2021
    Co-Authors: Feilong Yang, Guifang Tian, Huijuan Zhang, Wenbo Ren, Hang Xiao, Jinkai Zheng
    Abstract:

    Essential Oils (EOs) from Citrus fruits are excellent aromatic resources that are used in food, cosmetics, perfume, and cleaning products. EOs extracted from four Citrus varieties, sweet orange, grapefruit, mandarin, and lemon, were separated into two fractions by molecular distillation. The composition, physicochemical properties, cleaning ability, and antimicrobial activity of each EO were then systematically evaluated. The relationships between each of the aforementioned characteristics are also discussed. In keeping with the principle of “like dissolves like,” most Citrus EOs show better cleaning ability than acetone and all tend to dissolve the fat-soluble pigment. The key components of Citrus EOs are 1-Decanol, α-terpineol, geraniol, and linalool for the inhibition of Staphylococcus aureus, Escherichia coli, Candida albicans, and Vibrio parahaemolyticus, respectively. The findings of this study will be of significant importance for the effective utilization of Citrus peel resources and in the development of future applications for Citrus EOs.Chemical Compounds Studied in This Article: (+)-α-Pinene (PubChem CID: 6654); β-Phellandrene (PubChem CID: 11142); 3-Carene (PubChem CID: 26049); β-Myrcene (PubChem CID: 31253); D-Limonene (PubChem CID: 440917); γ-Terpinene (PubChem CID: 7461); Octanal (PubChem CID: 454); Decanal (PubChem CID: 8175); Linalool (PubChem CID: 6549); 1-Octanol (PubChem CID: 957); β-Citral (PubChem CID: 643779); α-Terpineol (PubChem CID: 17100); Hedycaryol (PubChem CID: 5365392); α-Citral (PubChem CID: 638011); 1-Decanol (PubChem CID: 8174); Geraniol (PubChem CID: 637566)

  • Characterization of physical properties and electronic sensory analyses of Citrus oil-based nanoemulsions.
    Food research international (Ottawa Ont.), 2018
    Co-Authors: Ying Yang, David Julian Mcclements, Zhao Chengying, Tian Guifang, Yuming Bao, Zhonghai Tang, Lu Chang, Jinkai Zheng
    Abstract:

    Citrus Oils and their emulsions have been widely used in food and beverage products due to their flavor, various beneficial health functions and relative high solubility for lipophilic bioactive components. However, the non-digestibility and instability has limited the application of emulsions made from a single type of Citrus oil. In this study, common triacylglycerol Oils (i.e. corn oil and MCT oil) and Citrus Oils (i.e. bergamot oil and sweet orange oil) were used in combination with different mixing ratios (triacylglycerol oil:Citrus oil = 1:0, 9:1, 5:1, 3:1, 1:1 and 0:1) to produce various nanoemulsions (10% oil phase), and their physical and electronic sensory properties were systematically characterized. The results demonstrated that the mixed oil nanoemulsions were much more stable than pure Citrus oil emulsions. Electronic nose, electronic eye and electronic tongue were shown to be able to provide informative evaluation of the electronic sensory of the emulsions. Data-fitting of these electronic sensory devices significantly improved the effective discrimination and accuracy of sensory evaluation of the emulsions. These results provided basis for using triacylglycerol Oils and Citrus Oils in combination to produce nanoemulsions with superior physical and electronic sensory properties. Moreover, the electronic sensory evaluation method utilized in this study provided a useful approach for evaluation of emulsion-based food and beverage products.

  • Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions.
    Journal of agricultural and food chemistry, 2017
    Co-Authors: Ying Yang, Zhao Chengying, Tian Guifang, Yuming Bao, Zhao Shaojie, Lu Chang, Jinkai Zheng
    Abstract:

    Citrus Oils are used as good carrier oil for emulsion fabrication due to their special flavor and various health-promoting functions. In this study, the effects of preheating temperature (30, 40, 50, 60, and 70 °C) and storage temperature (4, 25, and 37 °C) on aroma profiles and physical properties of three Citrus-oil (i.e., mandarin, sweet orange, and bergamot Oils) emulsions were systematically investigated for the first time. The results demonstrated the significant impact of temperature on aroma profile and physical properties. The abundance of d-limonene was found to be the main factor determining the aroma of the three Citrus-oil emulsions at different preheating and storage temperatures, while β-linalool and linalyl acetate were important for the aroma of bergamot oil emulsion. Preheating temperature showed a profound impact on the aroma of Citrus-oil emulsions, and the aroma of different Citrus oil emulsions showed different sensitivity to preheating temperature. Storage temperature was also able ...

  • Encapsulation of Polymethoxyflavones in Citrus Oil Emulsion-Based Delivery Systems.
    Journal of agricultural and food chemistry, 2017
    Co-Authors: Ying Yang, Zhao Chengying, Jingjing Chen, Tian Guifang, Jinkai Zheng
    Abstract:

    The purpose of this work was to elucidate the effects of Citrus oil type on polymethoxyflavone (PMF) solubility and on the physicochemical properties of PMF-loaded emulsion-based delivery systems. Citrus Oils were extracted from mandarin, orange, sweet orange, and bergamot. The major constituents were determined by GC/MS: sweet orange oil (97.4% d-limonene); mandarin oil (72.4% d-limonene); orange oil (67.2% d-limonene); and bergamot oil (34.6% linalyl acetate and 25.3% d-limonene). PMF-loaded emulsions were fabricated using 10% oil phase (containing 0.1% w/v nobiletin or tangeretin) and 90% aqueous phase (containing 1% w/v Tween 80) using high-pressure homogenization. Delivery systems prepared using mandarin oil had the largest mean droplet diameters (386 or 400 nm), followed by orange oil (338 or 390 nm), bergamot oil (129 or 133 nm), and sweet orange oil (122 or 126 nm) for nobiletin- or tangeretin-loaded emulsions, respectively. The optical clarity of the emulsions increased with decreasing droplet si...

  • Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions
    2017
    Co-Authors: Ying Yang, Chengying Zhao, Guifang Tian, Shaojie Zhao, Yuming Bao, Jinkai Zheng
    Abstract:

    Citrus Oils are used as good carrier oil for emulsion fabrication due to their special flavor and various health-promoting functions. In this study, the effects of preheating temperature (30, 40, 50, 60, and 70 °C) and storage temperature (4, 25, and 37 °C) on aroma profiles and physical properties of three Citrus-oil (i.e., mandarin, sweet orange, and bergamot Oils) emulsions were systematically investigated for the first time. The results demonstrated the significant impact of temperature on aroma profile and physical properties. The abundance of d-limonene was found to be the main factor determining the aroma of the three Citrus-oil emulsions at different preheating and storage temperatures, while β-linalool and linalyl acetate were important for the aroma of bergamot oil emulsion. Preheating temperature showed a profound impact on the aroma of Citrus-oil emulsions, and the aroma of different Citrus oil emulsions showed different sensitivity to preheating temperature. Storage temperature was also able to alter the properties of Citrus oil emulsions. The higher was the storage temperature, the more alteration of aroma and more instability of the emulsions there was, which could be attributed to the alteration of the oil components and the properties of emulsions. Among all three emulsions, bergamot-oil emulsion was the most stable and exhibited the most potent ability to preserve the aroma against high temperature. Our results would facilitate the application of Citrus-oil emulsions in functional foods and beverages

Ying Wang - One of the best experts on this subject based on the ideXlab platform.

  • an hplc method for the detection of hydro peroxides derived from linalyl acetate in Citrus Oils using post column luminol mediated chemiluminescence detection
    Flavour and Fragrance Journal, 2017
    Co-Authors: Michael J Calandra, Ying Wang
    Abstract:

    Linalyl acetate is an unsaturated terpene commonly found in many essential Oils, and it is easily oxidized by atmospheric oxygen to form hydroperoxides. The hydroperoxides of linalyl acetate are known to be sensitizers capable of causing allergic contact dermatitis. The standard iodometric titration methods (peroxide value [POV] methods) typically used to measure hydroperoxide levels in essential Oils provide only a total level of all oxidizing species, including hydroperoxides. These POV methods are not capable of species differentiation and therefore may not reliably correlate well with the dermatological sensitizing potency of a particular sample. This laboratory has previously reported a high-performance liquid chromatographic method using a post-column chemiluminescent reaction to detect hydroperoxides derived from limonene and linalool. Herein we report that this same method is also useful for the detection of hydroperoxides derived from linalyl acetate.

  • an hplc method for hydroperoxides derived from limonene and linalool in Citrus Oils using post column luminol mediated chemiluminescence detection
    Flavour and Fragrance Journal, 2015
    Co-Authors: Michael J Calandra, John Impellizzeri, Ying Wang
    Abstract:

    Limonene and linalool are unsaturated terpenes commonly found as major components in many essential Oils, and both are easily oxidized by atmospheric oxygen to form hydroperoxides. The hydroperoxides of both limonene and linalool are known to be sensitizers capable of causing allergic contact dermatitis, but with different potency. In addition, positional isomers of limonene hydroperoxide have been demonstrated to have different allergenic potencies. This creates a need for an analytical method that is capable of differentiating hydroperoxides derived from different terpenes, including the various positional isomers. The standard iodometric titration methods [peroxide value (POV) methods] typically used to measure hydroperoxide levels in essential Oils provide only a total level of all oxidizing species, including hydroperoxides. These POV methods are not capable of species differentiation and therefore may not reliably correlate well with the skin sensitizing potency of a particular sample. A high-performance liquid chromatographic (HPLC) method using a post-column reaction to produce chemiluminescence via luminol oxidation was developed to address the need for a species-differentiating method. Copyright © 2015 John Wiley & Sons, Ltd.

D Djordjevic - One of the best experts on this subject based on the ideXlab platform.

  • stability of citral in protein and gum arabic stabilized oil in water emulsions
    Food Chemistry, 2008
    Co-Authors: D Djordjevic, Jean Alamed, Luisito Cercaci, Julian D Mcclements, Eric A Decker
    Abstract:

    Citral is a major flavor component of Citrus Oils that can undergo chemical degradation leading to loss of aroma and formation of off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could provide a novel technique to stabilize citral. The objective of this study was to determine if citral was more stable in emulsions stabilized with whey protein isolate (WPI) than gum arabic (GA). Degradation of citral was equal to or less in GA- than WPI-stabilized emulsion at pH 3.0 and 7.0. However, formation of the citral oxidation product, p-cymene was greater in the GA- than WPI-stabilized emulsion at pH 3.0 and 7.0. Emulsions stabilized by WPI had a better creaming stability than those stabilized by GA because the protein emulsifier was able to produce smaller lipid droplets during homogenization. These data suggest that WPI was able to inhibit the oxidative deterioration of citral in oil-in-water emulsions. The ability of WPI to decrease oxidative reactions could be due to the formation of a cationic emulsion droplet interface at pH 3.0 which can repel prooxidative metals and/or the ability of amino acids in WPI to scavenge free radical and chelate prooxidative metals.

  • chemical and physical stability of citral and limonene in sodium dodecyl sulfate chitosan and gum arabic stabilized oil in water emulsions
    Journal of Agricultural and Food Chemistry, 2007
    Co-Authors: D Djordjevic, Jean Alamed, Luisito Cercaci, Julian D Mcclements
    Abstract:

    Citral and limonene are the major flavor components of Citrus Oils. Both of these compounds can undergo chemical degradation leading to loss of flavor and the formation of undesirable off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could provide a novel technique to stabilize citral and limonene. At present, emulsified flavor Oils are usually stabilized by gum arabic (GA), which is a naturally occurring polysaccharide−protein complex. The objective of this study was to examine if citral and limonene were more stable in emulsions stabilized with a sodium dodecyl sulfate (SDS)−chitosan complex than GA. Citral degraded less in GA-stabilized than in SDS−chitosan-stabilized emulsions at pH 3.0. However, SDS−chitosan-stabilized emulsions were more effective at retarding the formation of the citral oxidation product, p-cymene, than GA-stabilized emulsions. Limonene degradation and the formation of limonene oxidation products, limonene oxide and carvone...

  • chemical and physical stability of citral and limonene in sodium dodecyl sulfate chitosan and gum arabic stabilized oil in water emulsions
    Journal of Agricultural and Food Chemistry, 2007
    Co-Authors: D Djordjevic, Jean Alamed, Luisito Cercaci, Julian D Mcclements, Eric A Decker
    Abstract:

    Citral and limonene are the major flavor components of Citrus Oils. Both of these compounds can undergo chemical degradation leading to loss of flavor and the formation of undesirable off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could provide a novel technique to stabilize citral and limonene. At present, emulsified flavor Oils are usually stabilized by gum arabic (GA), which is a naturally occurring polysaccharide-protein complex. The objective of this study was to examine if citral and limonene were more stable in emulsions stabilized with a sodium dodecyl sulfate (SDS)-chitosan complex than GA. Citral degraded less in GA-stabilized than in SDS-chitosan-stabilized emulsions at pH 3.0. However, SDS-chitosan-stabilized emulsions were more effective at retarding the formation of the citral oxidation product, p-cymene, than GA-stabilized emulsions. Limonene degradation and the formation of limonene oxidation products, limonene oxide and carvone, were lower in the SDS-chitosan- than GA-stabilized emulsions at pH 3.0. The ability of an SDS-chitosan multilayer emulsifier system to inhibit the oxidative deterioration of citral and limonene could be due to the formation of a cationic and thick emulsion droplet interface that could repel prooxidative metals, thus decreasing prooxidant-lipid interactions.

Julian D Mcclements - One of the best experts on this subject based on the ideXlab platform.

  • stability of citral in protein and gum arabic stabilized oil in water emulsions
    Food Chemistry, 2008
    Co-Authors: D Djordjevic, Jean Alamed, Luisito Cercaci, Julian D Mcclements, Eric A Decker
    Abstract:

    Citral is a major flavor component of Citrus Oils that can undergo chemical degradation leading to loss of aroma and formation of off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could provide a novel technique to stabilize citral. The objective of this study was to determine if citral was more stable in emulsions stabilized with whey protein isolate (WPI) than gum arabic (GA). Degradation of citral was equal to or less in GA- than WPI-stabilized emulsion at pH 3.0 and 7.0. However, formation of the citral oxidation product, p-cymene was greater in the GA- than WPI-stabilized emulsion at pH 3.0 and 7.0. Emulsions stabilized by WPI had a better creaming stability than those stabilized by GA because the protein emulsifier was able to produce smaller lipid droplets during homogenization. These data suggest that WPI was able to inhibit the oxidative deterioration of citral in oil-in-water emulsions. The ability of WPI to decrease oxidative reactions could be due to the formation of a cationic emulsion droplet interface at pH 3.0 which can repel prooxidative metals and/or the ability of amino acids in WPI to scavenge free radical and chelate prooxidative metals.

  • chemical and physical stability of citral and limonene in sodium dodecyl sulfate chitosan and gum arabic stabilized oil in water emulsions
    Journal of Agricultural and Food Chemistry, 2007
    Co-Authors: D Djordjevic, Jean Alamed, Luisito Cercaci, Julian D Mcclements
    Abstract:

    Citral and limonene are the major flavor components of Citrus Oils. Both of these compounds can undergo chemical degradation leading to loss of flavor and the formation of undesirable off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could provide a novel technique to stabilize citral and limonene. At present, emulsified flavor Oils are usually stabilized by gum arabic (GA), which is a naturally occurring polysaccharide−protein complex. The objective of this study was to examine if citral and limonene were more stable in emulsions stabilized with a sodium dodecyl sulfate (SDS)−chitosan complex than GA. Citral degraded less in GA-stabilized than in SDS−chitosan-stabilized emulsions at pH 3.0. However, SDS−chitosan-stabilized emulsions were more effective at retarding the formation of the citral oxidation product, p-cymene, than GA-stabilized emulsions. Limonene degradation and the formation of limonene oxidation products, limonene oxide and carvone...

  • chemical and physical stability of citral and limonene in sodium dodecyl sulfate chitosan and gum arabic stabilized oil in water emulsions
    Journal of Agricultural and Food Chemistry, 2007
    Co-Authors: D Djordjevic, Jean Alamed, Luisito Cercaci, Julian D Mcclements, Eric A Decker
    Abstract:

    Citral and limonene are the major flavor components of Citrus Oils. Both of these compounds can undergo chemical degradation leading to loss of flavor and the formation of undesirable off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could provide a novel technique to stabilize citral and limonene. At present, emulsified flavor Oils are usually stabilized by gum arabic (GA), which is a naturally occurring polysaccharide-protein complex. The objective of this study was to examine if citral and limonene were more stable in emulsions stabilized with a sodium dodecyl sulfate (SDS)-chitosan complex than GA. Citral degraded less in GA-stabilized than in SDS-chitosan-stabilized emulsions at pH 3.0. However, SDS-chitosan-stabilized emulsions were more effective at retarding the formation of the citral oxidation product, p-cymene, than GA-stabilized emulsions. Limonene degradation and the formation of limonene oxidation products, limonene oxide and carvone, were lower in the SDS-chitosan- than GA-stabilized emulsions at pH 3.0. The ability of an SDS-chitosan multilayer emulsifier system to inhibit the oxidative deterioration of citral and limonene could be due to the formation of a cationic and thick emulsion droplet interface that could repel prooxidative metals, thus decreasing prooxidant-lipid interactions.

Eric A Decker - One of the best experts on this subject based on the ideXlab platform.

  • stability of citral in protein and gum arabic stabilized oil in water emulsions
    Food Chemistry, 2008
    Co-Authors: D Djordjevic, Jean Alamed, Luisito Cercaci, Julian D Mcclements, Eric A Decker
    Abstract:

    Citral is a major flavor component of Citrus Oils that can undergo chemical degradation leading to loss of aroma and formation of off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could provide a novel technique to stabilize citral. The objective of this study was to determine if citral was more stable in emulsions stabilized with whey protein isolate (WPI) than gum arabic (GA). Degradation of citral was equal to or less in GA- than WPI-stabilized emulsion at pH 3.0 and 7.0. However, formation of the citral oxidation product, p-cymene was greater in the GA- than WPI-stabilized emulsion at pH 3.0 and 7.0. Emulsions stabilized by WPI had a better creaming stability than those stabilized by GA because the protein emulsifier was able to produce smaller lipid droplets during homogenization. These data suggest that WPI was able to inhibit the oxidative deterioration of citral in oil-in-water emulsions. The ability of WPI to decrease oxidative reactions could be due to the formation of a cationic emulsion droplet interface at pH 3.0 which can repel prooxidative metals and/or the ability of amino acids in WPI to scavenge free radical and chelate prooxidative metals.

  • chemical and physical stability of citral and limonene in sodium dodecyl sulfate chitosan and gum arabic stabilized oil in water emulsions
    Journal of Agricultural and Food Chemistry, 2007
    Co-Authors: D Djordjevic, Jean Alamed, Luisito Cercaci, Julian D Mcclements, Eric A Decker
    Abstract:

    Citral and limonene are the major flavor components of Citrus Oils. Both of these compounds can undergo chemical degradation leading to loss of flavor and the formation of undesirable off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could provide a novel technique to stabilize citral and limonene. At present, emulsified flavor Oils are usually stabilized by gum arabic (GA), which is a naturally occurring polysaccharide-protein complex. The objective of this study was to examine if citral and limonene were more stable in emulsions stabilized with a sodium dodecyl sulfate (SDS)-chitosan complex than GA. Citral degraded less in GA-stabilized than in SDS-chitosan-stabilized emulsions at pH 3.0. However, SDS-chitosan-stabilized emulsions were more effective at retarding the formation of the citral oxidation product, p-cymene, than GA-stabilized emulsions. Limonene degradation and the formation of limonene oxidation products, limonene oxide and carvone, were lower in the SDS-chitosan- than GA-stabilized emulsions at pH 3.0. The ability of an SDS-chitosan multilayer emulsifier system to inhibit the oxidative deterioration of citral and limonene could be due to the formation of a cationic and thick emulsion droplet interface that could repel prooxidative metals, thus decreasing prooxidant-lipid interactions.