Colloidal dispersions such as oil-in-water or water-in-oil emulsions have found widespread use in the food industry. Oil-in-water emulsions consist of three principal components i.e. oil dispersed in the form of droplets, water surrounding the droplets as the continuous phase, and emulsifiers comprising the interface. Because of the complicated interaction among components, it is often difficult to predict the physicochemical properties and final functionalities of emulsions. Nevertheless, the structural and functional features of emulsions allow scientists to create many unique emulsions that may serve as suitable carriers for lipophilic functional compounds. These functional compounds may include antioxidants, flavors, colors and antimicrobials, the latter which is the principal topic of this thesis. Incorporation of food antimicrobials in emulsions could create value-added emulsions that may improve the safety and quality of a variety of foods, but to date, few systematic studies on their formulation have been reported. The objective of this thesis was therefore to formulate food emulsions that are physicochemically stable and able to deliver antimicrobial compounds to microbial target sites. Two antimicrobial agents, N-α-lauroyl-L-arginine ethyl ester monohydrochloride, (LAE) and eugenol were used as model compound to be incorporated into the colloidal food dispersion. The two antimicrobials were selected because they are either amphiphilic (LAE) or predominantly lipophilic (eugenol). When emulsions were formulated with eugenol, an essential oil component, it was found that O/W emulsions were only stable when emulsions were formulated with other lipids (hexadecane, dodecane, tetradecane, and corn oil). Above a critical loading of the carrier lipid with eugenol, Ostwald’s ripening led to rapid destabilization while above this critical loading concentration, the ripening rate was greatly reduced and depended on type of carrier lipid and concentration of eugenol. Alternatively, when emulsions were formulated with LAE as emulsifier, results indicated that emulsions were not stable to aggregation and coalescence. Consequently, LAE had to be combined with a nonionic surfactant (Tween 20) to improve the emulsion stability. Higher Tween20 composition led to more stable emulsions droplets. Both systems (emulsions with either eugenol or LAE) had high antimicrobial efficacies and were able to completely inhibit microbial growth at concentrations that depended on the type of microorganisms and formulation of the emulsions. Generally, eugenol were able to more effectively inhibit the growth of E.coli O157:H7 while LAE containing emulsions were more effective against L.monocytogenes. Finally, a food emulsion was formulated that contained both antimicrobial agents; eugenol in the lipid phase and LAE in the droplet interface. Interestingly, stability of these emulsions depended both on the LAE and eugenol loading. The antimicrobial activity in this double antimicrobial emulsion was high but was principally influenced by the interfacial formulation that is the ratio of LAE to Tween 20. The combined emulsion similar to the LAE stabilized emulsion more effectively inhibited growth of L.monocytogenes.

Prohexadione-calcium (Pro-Ca), a plant growth regulator used primarily in fruit trees to suppress excessive vegetative growth and to inhibit disease incidence, is known to inhibit dioxygenase enzymes and to inhibit GA biosynthesis. It induces genes for polyphenols synthesis. The objective of this project was to determine if the bioregulator Pro-Ca would alter the yield of essential oil, secondary metabolites, and growth in spearmint. Spearmint shoot cuttings from the same mother plant were used in this study. The plants were treated with 0, 125, 250, 375, and 500 mg/L a.i. of Pro-Ca over four weeks, and growth responses were measured every week and at harvest. Compared with the untreated control plants, plant height, branch length, number of nodes, and fresh weight were decreased with increased concentration of Pro-Ca treatment, and total phenolics accumulation increased. Rosmarinic acid and total chlorophyll content were reduced relative to control after treatment. Treatment with increased concentration of Pro-Ca altered the accumulation of flavonoids compounds. Increased concentration of catechin and eriodictyol-7-glucoside, and decreased concentrations of procyanidin and luteolin occurred compared with the untreated plant. Modification of newly formed flavonoid synthesis could be used as a new potential strategy in plant protection.

The objectives of this research were to evaluate the antibacterial activity and to determine the chemical composition of a list of medicinal plants used by Native Americans in California. Artemisia californica, Mimulus aurantiacus, Equisetum telmateia, Equisetum hyemale, and Marah fabacea were selected from a list of plants reported as having been used for ailments related to infections by tribes located in California. The extracts obtained through steam distillation from E. telmateia, E. hyemale and M. fabacea were assayed for in vitro antibacterial activity against 16 Gram-negative and 6 Gram-positive bacteria using disk diffusion assays and measuring the diameters of inhibition zones. E. telmateia showed the most promising antibacterial activity. The extracts from A. californica, M. aurantiacus and E. telmateia were analyzed for chemical composition, finding eucalyptol, thujone, eugenol, caryophyllene, germacrene D, and propanal as some of the secondary metabolites identified using GC-MS. Our results suggest that E. telmateia can be a potential source for novel antimicrobials against pathogenic bacteria.

Active substances can be stabilized to be protected from undesirable reactions, aggregation, and leaking, which would keep the intended functions of the active substances without premature degradation. Among such active substances are paraffin-based organic phase change materials (PCMs) and essential oils (EOs), which feature attractive characteristics, e.g., high latent heat of fusion and inherent antimicrobial activity. However, their high volatility requires an effective stabilization strategy. Petroleum-based synthetic polymers have often been employed to stabilize PCMs and EOs by encapsulation and complexation pathways. Despite their proven effectiveness, these polymers are from non-renewable resources, and non-degradable and often toxic, which has prompted a need to develop a substitute arising from natural polymers that are environmentally benign, biodegradable, and sustainable. Valorization of biomass in this regard would add extra value to biomass otherwise burned or wasted. This dissertation will present the development of microcapsules and inclusion complexes consisting of a hydrophobic active substance core and a polysaccharidic shell originating from biomass. The first two chapters will explain the introduction and experimental details. Chapter 3 will present the microencapsulation of n-hexadecane as PCM via oil-in-water (O/W) Pickering emulsions stabilized by unmodified cellulose nanofibrils (CNFs) through a sonochemical technique. Chapter 4 will investigate the incorporation of the PCM-CNF microcapsules into TEMPO-oxidized CNF films for building application. Finally, Chapter 5 will show the synthesis of EOs-beta cyclodextrin (βCD) inclusion complexes as a guest-host system through a sonochemical technique.

Lavender is an important medicinal plant that is sensitive to various environmental factors. Lavender essential oils have been shown to improve human health in response to many diseases. Lavender is grown all over the world, which indicates its ability to adapt to different climates. There are no reports of its commercial cultivation in Mississippi. It has been proven that there are many factors that directly affect the plant growth and concentration of essential oils in lavender. Studying these factors that affect plant growth and essential oils will be beneficial for lavender producers. The aim of this study is to increase the production of essential oil through cultural techniques and analyze the active compounds of three Lavandula species (L. intermedia, L. angustifolia, L. stoechas) using HPLC (High performance liquid chromatography) and GC-MS (Gas Chromatography, Mass spectrometer) technology. Applications of gibberellic acid, iron chelate, Mycorrhizae, humic acid, DAP, and potash fertilizer were studied to promote plant growth and production of essential oils. The essential oils were extracted using a Soxhlet distillation. The quantity and quality of the essential oils was also evaluated using HPLC and GC-MS. The linalool, linalyl acetate, and other compounds from Lavandula may be considered natural raw material source for pharmaceuticals and cosmetic products. These vital components of the essential oil of lavender leaves, flowers, and stems (linalool, linalyl, and other compounds) were affected by chelated iron treatments, gibberellin, humic acid, and mycorrhizae. The essential oil compounds of L. angustifolia and L. x intermedia cultivars make them worth cultivating.

<p>Two experimentswere  conducted  using  pigs  at different  life stages to  determine  the  effects  of dietary  tryptophan  and  water  delivered  oregano  essential  oil  on growth performance, rectal temperature, water use,intestinal integrity and gene expression of biomarkers in the face heat or transport stress. In the first experiment, 192 grow-finish pigs were used to investigate the effects of  water  supplementation  of  oregano  essential  oil  (OEO)  on  growth  performance,  water  intake, rectal temperature, intestinal integrity, and expression of genetic biomarkers during an acute heat challenge. Pigs were randomly allotted to 2 X 2 factorial arrangement of treatments with pigs being heat  stressed  or  not  and  being  supplemented  with  OEO  or  not with 8  replicate  pens  of  each treatment  with  6  pigs/pen  (4  barrows,  2  gilts  per  pen).  Water  treatments  were administered immediately, with  dosing at  47 μL/L of OEO. One-half  of  the  pigs  on  each  water  treatment remained under thermoneutral conditions (TN; 21.1C), while the other half was subjected to a 3 d diurnal, acute heat stress (HS) with 12 hours at 33.3 oC (7AM-7PM) and 12 hours at 26.7oC (7PM-7AM). Three days post-HS, temperatures were reduced back to TN for the rest of the study, and pigs remained on their water treatments. Rectal temperatures were collected in the morning and evening  of  the  heat  stress  period  on  one  barrow  and  one  gilt  in  each  pen. Jejunal  tissue was collected for subsequent histological examination and determination of gene expression. All data were  analyzed  using  the  GLM  procedure  of  SAS  (ver.  9.4).  Pigs  subjected  to  heat  stress  had reduced ADG (P < 0.003) and G:F (P < 0.008) during the 3d heat stress compared to pigs reared under thermoneutral conditions. However, post-heatstress, heat stressed pigs had compensatory gain resulting in increased ADG (P < 0.001) and G:F (P < 0.001) compared to thermoneutral reared pigs.   Overall,  there  was an  interaction  (P  <  0.006)  observed  between  water  and  heat  treatment with  OEO  increasing  ADG  in  thermoneutral  pigs  but  not  in  heat  stressed  pigs.  Similarly, interactions  between  water  and  heat  treatment  were  observed  for  ADFI  during  heat  stress  (P  < 0.004),  post  heat  stress  (P  <  0.01),  and  overall  (P  <  0.004)  from  increasing  OEO  intake  in thermoneutral pigs but not in heat stressed pigs. Rectal temperatures were higher (P < 0.001) for heat stressed pigs at the end of d 1 and 2 of the acute heat challenge compared to TN housed pigs. Pigs exposed to HS also used more water than pigs housed in a thermoneutral environment (P < 0.002). There were no differences between villi height, crypt depth or VH:CD between treatment groups  (P  >0.05).  There  was  also  no  difference  in  TP53  and  CDKNA1  gene  expression  among treatments (P > 0.10). In the second experiment, 36 barrows were used in an 18d experiment to investigate the effects of pre-weaning tryptophan supplementation on performance and intestinal integrity following  weaning  with  or  without  transport  stress  at  weaning.  Pigs  were  randomly allotted to 2 X 2 factorial arrangement of treatments of pre-weaning tryptophan supplementation or not and weaning transport or not. Pigs on the tryptophan treatment received 0.35, 0.45, and 0.55 g Trp/d in 5 day intervals, beginning 15 d prior to weaning.Tryptophan was dissolved in chocolate milk and administered by oral gavage with control pigs receiving milk only. At weaning, 4 pigs from each pre-weaning treatmentwere euthanized for collection of jejunal tissue.  Of the remaining pigs, half the pigs oneach treatment were transported for 12 h, and half were moved into individual pens  with  no  transport.  Following  transport,  all  pigs  were  individually  housed  and  provided  ad libitum  access  towater  andfeed  from  a  common  diet.  On  d  3  post-weaning,  all  pigswere euthanized for collection of jejunal tissue. Jejunal tissue was used for histological examination and for determination of gene expression. All data were analyzed using the GLM procedure of SAS (9.4).  No  effects  of  Trp  supplementation  were  observed  on  pre-weaning  (P  >  0.10)  growth. Pig BW and ADFI were unaffected (P > 0.10) by Trp supplementation and transport at weaning. Post-weaning, there was a tendency (P < 0.06) for an effect of transport on ADG as transported pigs lost weight in the 3 d post-weaning period while non-transported pigs gained slightly. Gain:Feed post-weaning  was  lower  (P  <  0.04)  for  transported  pigs  compared  to  non-transported  pigs.  No differences  were  observed  for villus base  and  mid  width,  villus  height,  crypt  depth  or  villus height:crypt   depth.   There   was   a   tendency   for   an   interaction   of   transportation   and   Trp supplementation  (P  <  0.06)  on  villi  base  width  driven  by  an  increased  villus  width  in  non-transported pigs given supplemental Trp but a decrease in villus width in transported pigs given supplemental Trp.These results conclude that these alleviating agents had minimal effects when pigs  were  stressed, however TN grow-finish pigs  benefitted  from  OEO  water  supplementation among growth performance.</p>

京都大学 / 新制・課程博士 / 博士(薬科学) / 甲第23831号 / 薬科博第146号 / 新制||薬科||16(附属図書館) / 京都大学大学院薬学研究科薬科学専攻 / (主査)教授 山下 富義, 教授 髙倉 喜信, 准教授 伊藤 美千穂 / 学位規則第4条第1項該当 / Doctor of Pharmaceutical Sciences / Kyoto University / DFAM

Recent demands for minimally-processed foods, has led to the exploration of plant-derived essential oil (EO) compounds as an alternative means of preservation. While some of these compounds are effective against foodborne pathogens, their strong aroma and "spicy" flavor are not compatible with the flavor of juice. The purpose of this research was to evaluate the antimicrobial activity of three EO compounds (thymol, eugenol, and trans-cinnamaldehyde) alone and in combination with three naturally-occurring apple aroma compounds (hexanal, trans-2-hexenal and 1-hexanol) in order to identify combinations that lower the concentrations needed to destroy foodborne pathogens in apple juice. The standard agar dilution method (SAD) and the Spiral Gradient Endpoint method (SGE) were compared for their abilities to determine minimum inhibitory concentrations (MIC) of the EO compounds. Both methods produced similar patterns of inhibition; however, the MICs produced by the SGE system were significantly higher than those produced by the SAD method of analysis (P<0.05). Since the results produced by the SAD method were more comparable with those published in literature, this method was selected for further testing. In general, the EO compounds were significantly more effective against the test pathogens (Listeria monocytogenes, Salmonella Typhimurium and Staphylococcus aurues) than were the apple aroma compounds (P<0.05). Cinnamaldehye exhibited the highest degree of activity, followed by thymol and eugenol. Eugenol was the only compound that acted synergistically with the apple aroma compounds. The most effective compounds (cinnamaldehyde, eugenol and trans-2-hexenal) were then used to inactivate L. monocytogens and S. Typhimurium in preservative-free apple juice. In most cases, treatment with 0.05% of each compound resulted in a 5 log CFU/ml reduction in bacterial numbers following one day of storage at 4°C or 25°C. Likewise, treatment with antimicrobial combinations (containing 0.025% of trans-2-hexenal in combination with 0.025% trans-cinnamaldehyde or eugenol) also resulted in a 5 log CFU/ml reduction in bacterial numbers, following one day of storage at 4°C or 25°C. Since these combinations contained half the effective concentration of the essential oil compounds, they may be used to preserve the microbial quality of apple juice, while reducing the likelihood of off flavors in the final juice product. / Ph. D.

In recent years, there have been a number of studies looking at inhibition of microorganisms by spices, herbs or their extracts.  Many of these products have been shown to have antimicrobial activity against foodborne pathogens.  The purpose of this research was to evaluate the antimicrobial activity of three essential oil (EO) compounds (thymol, eugenol, and trans-cinnamaldehyde) alone and in combination with three naturally-occurring apple aroma (AA) compounds (hexanal, trans-2-hexenal and 1-hexanol) to identify the minimum inhibitory concentrations necessary to inhibit E. coli O157:H7.  Three commercial apple juice flavoring mixtures (natural apple cinnamon, natural apple spice and natural red apple) were additionally tested alone for antimicrobial activity against E. coli O157:H7. The standard agar dilution method (SAD) and checkerboard assay were used to evaluate the efficacy of the nine compounds, alone and in combination against E. coli O157:H7.  In general, the EO compounds were significantly more effective against E. coli O157:H7 than the AA compounds (P<0.05).  Cinnamaldehye, with an MIC of 0.2 mg/mL, exhibited the highest degree of activity, followed by thymol, eugenol and trans-2-hexenal, which each had individual MIC values of 1.6 mg/mL.  No synergism was found in the combinations of EO compounds with AA compounds. / Master of Science in Life Sciences

Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-06-01T20:24:51Z No. of bitstreams: 1 SILMARA TAVARES BANDEIRA - DISSERTAÇÃO PPGSA PROFISSIONAL 2017..pdf: 1612468 bytes, checksum: 9d5ad6c257c433d58171497c7c9ba43c (MD5) / Made available in DSpace on 2018-06-01T20:24:51Z (GMT). No. of bitstreams: 1 SILMARA TAVARES BANDEIRA - DISSERTAÇÃO PPGSA PROFISSIONAL 2017..pdf: 1612468 bytes, checksum: 9d5ad6c257c433d58171497c7c9ba43c (MD5) Previous issue date: 2017-06-01 / Os óleos essenciais são misturas naturais, complexas de substâncias voláteis que possuem aroma intenso, são líquidos de aspecto oleoso a temperatura ambiente, mas se volatilizam em exposição ao ar em temperaturas específicas. Considerados como os agentes antimicrobianos mais importantes presentes nas plantas, os óleos essenciais possuem também propriedades antioxidante, anti-inflamatória, inseticida, entre outras. O óleo essencial de laranja constitui-se de compostos aromatizantes quimicamente instáveis. Estes se degradam facilmente na presença de luz, ar e umidade. Pensando nisso, este trabalho estudou a microencapsulação do óleo essencial de laranja doce (Citrus sinensis v. dulcis) utilizando maltodextrina e gelatina como encapsulantes de baixo custo, como alternativa para aumento da estabilidade, além de incentivar a agregação de valor às cascas, rejeito do qual o óleo essencial é obtido, com vistas à preservação ambiental. O estudo foi conduzido no Laboratório de Nutrição Animal, Centro de Saúde e Tecnologia Rural (CSTR), Universidade Federal de Campina Grande – UFCG, Campus de Patos – PB. Três formulações microencapsuladas foram desenvolvidas, em que os sistemas microencapsulados foram preparados com teor fixo de óleo essencial de laranja (10% m/m), variando-se a proporção de encapsulantes das formulações, em que a primeira incluiu apenas maltodextrina e as demais englobaram proporção de maltrodextrina e gelatina de 2:1 e 1:1, respectivamente. As formulações foram obtidas por emulsificação/liofilização. O estudo resultou em um pedido de patente (BR 10 2017 004722 9), depositado junto ao Instituto Nacional de Propriedade Industrial. O produto final obtido possui forte caráter de inovação tecnológica, além de maior segurança no manuseio, maior vida de prateleira e, portanto, o máximo de manutenção de integridade, somando-se, ainda, a possibilidade de inserção de um produto de alto valor agregado no mercado nacional, em que, dentre inúmeros setores, um dos grandes favorecidos é a indústria alimentícia, incluindo, ainda, o fortalecimento da interação entre Universidade e Indústria e também a preservação do meio ambiente. / Essential oils are natural, complex mixtures of volatile substances that have intense aroma; they are liquids of oily appearance at room temperature, but they volatilize in exposure to air at specific temperatures. Considered as the most important antimicrobial agents present in plants, essential oils also have antioxidant, anti-inflammatory, insecticidal properties, among others. Orange essential oil consists of chemically unstable flavoring compounds, which easily degrade in the presence of light, air and moisture. With this in mind, this work studied the microencapsulation of sweet orange essential oil (Citrus sinensis v. dulcis) using maltodextrin and gelatin as low cost encapsulants, as an alternative to increase stability, as well as to encourage the aggregation of value to the peels, from which the essential oil is obtained, aiming at environmental preservation. The study was conducted at the Animal Nutrition Laboratory, Center for Health and Rural Technology (CSTR), Federal University of Campina Grande - UFCG, Campus Patos - PB. Three microencapsulated formulations were developed in which the microencapsulated systems were prepared with fixed content of orange essential oil (10% m/m), varying the ratio of encapsulants of the formulations, in which the former included only maltodextrin and the others included proportion of maltodextrin and gelatin of 2: 1 and 1: 1, respectively. The formulations were obtained by emulsification / lyophilization. The study resulted in a patent application (BR 10 2017 004722 9), deposited with the National Institute of Industrial Property. The final product obtained has strong potential for technological innovation, as well as greater handling safety, longer shelf life and, therefore, the maximum integrity maintenance, also adding the possibility of insertion of a high - value product in the national market, where, among many sectors, one of the big beneficiaries is the food industry, including the strengthening of the interaction between University and Industry and also the preservation of the environment.