Chitosan composites with beeswax and olive oil nano-microcapsules physicochemical characterization and antibacterial activity against skin microbiota

Late cornified envelope proteins are predominantly expressed in the skin and other cornified epithelia. On the basis of sequence similarity, this 18-member homologous gene family has been subdivided into six groups. The LCE3 proteins have been the focus of dermatological research because the combined deletion of LCE3B and LCE3C genes (LCE3B/C-del) is a risk factor for psoriasis. We previously reported that LCE3B/C-del increases the expression of the LCE3A gene and that LCE3 proteins exert antibacterial activity. In this study, we analyzed the antimicrobial properties of other family members and the role of LCE3B/C-del in the modulation of microbiota composition of the skin and oral cavity. Differences in killing efficiency and specificity between the late cornified envelope proteins and their target microbes were found, and the amino acid content rather than the order of the well-conserved central domain of the LCE3A protein was found responsible for its antibacterial activity. Invivo, LCE3B/C-del correlated with a higher beta-diversity in the skin and oral microbiota. From these results, we conclude that all late cornified envelope proteins possess antimicrobial activity. Tissue-specific and genotype-dependent antimicrobial protein profiles impact skin and oral microbiota composition, which could direct toward LCE3B/C-del‒associated dysbiosis and a possible role for microbiota in the pathophysiology of psoriasis.

Skin, our first interface to the external environment, is subjected to oxidative stress caused by a variety of factors such as solar ultraviolet, infrared and visible light, environmental pollution, including ozone and particulate matters, and psychological stress. Excessive reactive species, including reactive oxygen species and reactive nitrogen species, exacerbate skin pigmentation and aging, which further lead to skin tone unevenness, pigmentary disorder, skin roughness and wrinkles. Besides these, skin microbiota are also a very important factor ensuring the proper functions of skin. While environmental factors such as UV and pollutants impact skin microbiota compositions, skin dysbiosis results in various skin conditions. In this review, we summarize the generation of oxidative stress from exogenous and endogenous sources. We further introduce current knowledge on the possible roles of oxidative stress in skin pigmentation and aging, specifically with emphasis on oxidative stress and skin pigmentation. Meanwhile, we summarize the science and rationale of using three well-known antioxidants, namely vitamin C, resveratrol and ferulic acid, in the treatment of hyperpigmentation. Finally, we discuss the strategy for preventing oxidative stress-induced skin pigmentation and aging.

A global tendency for products considered environmentally sustainable, and ecologically obtained led the industry related to personal care formulations to fund the research and the development of personal care/cosmetics containing ingredients from natural resources. Furthermore, consumers are aware of environmental and sustainability issueans, thus not harming the environment represents a key consideration when developing a new cosmetic ingredient. In this study we review some examples of active ingredients or raw materials used in cosmetics/personal care/biomedical products that are coming from either through biotechnological systems, or as byproducts of several industries. A skin formulation containing biosynthetic actives, prepared by us and the study regarding its dermocosmetic properties are also described. The need for the standardization processes, the safety assessment tools, the improvement of the exploitation methods of these renewable sources in order the production to be ecologically and economically better are also discussed.

Avocado pear (Persea Americana mill) is a nutrient-rich, creamy textured, distinctive flavoured fruit with a high oil content, making it a valuable source of lipid-soluble bioactive compounds with diverse technological applications. In this study, we extracted oil from the mesocarp (flesh) of edible avocado pear using the mechanical extraction method and evaluated its physicochemical properties in comparison to commercial olive oil (OL). Parameters assessed included oil yield, pH, refractive index, specific gravity, relative viscosity, density, iodine value, saponification value, acid value, and free fatty acid composition. The extracted avocado oil (AV) was utilized in the formulation of benzoic acid and benzoic acid-ciprofloxacin hydrochloride ointments, which were assessed for antifungal efficacy. The extracted AV exhibited significant resemblance (p<0.05) to olive oil in terms of oil yield (27.5%), pH (AV:7.40; OL:7.8), iodine value (AV:0.04; OL:0.005 mg/KOH/g), acid value (AV:0.75; OL:0.65 mg KOH/g), and density (AV:1.21122; OL:1.00526 g/cm³), with no statistically significant differences (p>0.05). However, relative viscosity (AV:88.82; OL:57.53 cSt), saponification value (AV:106.17; OL:187.08 mg/KOH/g), and free fatty acid composition, particularly oleic (AV:0.28%; OL:0.62%) and linoleic acids (AV:0.41%; OL:0.27%), exhibited significant variation (p<0.05). All the benzoic acid formulations prepared with avocado oil demonstrated greater inhibitory activity against Aspergillus niger (An) compared to Candida albicans (Ca). The benzoic acid–ciprofloxacin formulation containing avocado oil, also demonstrated enhanced inhibitory activity against Aspergillus niger (33.10 mm) and Candida albicans (21.00 mm) compared to the olive oil-based formulation (An:27.57mm; Ca:22.50mm) and the control (An:25.75 mm, Ca:18.00 mm). Overall findings indicate that avocado oil exhibits physicochemical and antimicrobial properties comparable to those of olive oil, reinforcing its potential as a natural excipient in topical antimicrobial formulations as well as in other pharmaceutical, cosmetic, and industrial applications. Keywords: Avocado pear oil, physicochemical properties, olive oil, antimicrobial activity, topical preparation

Nanogel-forming polymers such as chitosan and alginic acid have a number of practical applications in the fields of drug delivery, food technology and agrotechnology as biocompatible, biodegradable polymers. Unlike bulk macrogel formation, which is followed by visually or easily detectable changes and physical parameters, such as viscosity or turbidity, the formation of nanogels is not followed by such changes and is therefore very difficult to track. The counterflow extrusion method (or analogues) enables gel nanoparticle formation for certain polymers, including chitosan and its derivatives. DLS or TEM, which are typically used for their characterization, only allow for the study of the already-formed nanoparticles. Alternatively, one might introduce a fluorescent dye into the gel-forming polymer, with the purpose of monitoring the effect of its microenvironment on the fluorescence spectra. But apparently, this approach does not provide a sufficiently specific signal, as the microenvironment may be affected by a big number of various factors (such as pH changes) including but not limited to gel formation per se. Here, we propose a new approach, based on the FRET effect, which we believe is much more specific and enables the elucidation of nanogel formation process in real time. Tryptophan-Pyrene is suggested as one of the donor-acceptor pairs, yielding the FRET effect when the two compounds are in close proximity to one another. We covalently attached Pyrene (the acceptor) to the chitosan (or PEG-chitosan) polymeric chain. The amount of introduced Pyrene was low enough to produce no significant effect on the properties of the resulting gel nanoparticles, but high enough to detect the FRET effect upon its interaction with Trp. When the Pyr-modified chitosan and Trp are both present in the solution, no FRET effect is observed. But as soon as the gel formation is initiated using the counterflow extrusion method, the FRET effect is easily detectable, manifested in a sharp increase in the fluorescence intensity of the pyrene acceptor and reflecting the gel formation process in real time. Apparently, the gel formation promotes the Trp-Pyr stacking interaction, which is deemed necessary for the FRET effect, and which does not occur in the solution. Further, we observed a similar FRET effect when the chitosan gel formation is a result of the covalent crosslinking of chitosan chains with genipin. Interestingly, using ovalbumin, having numerous Trp exposed on the protein surface instead of individual Trp yields a FRET effect similar to Trp. In all cases, we were able to detect the pH-, concentration- and temperature-dependent behaviors of the polymers as well as the kinetics of the gel formation for both nanogels and macrogels. These findings indicate a broad applicability of FRET-based analysis in biomedical practice, ranging from the optimization of gel formation to the encapsulation of therapeutic agents to food and biomedical technologies.

This study investigates the chemical composition and bioactivities of olive oils obtained from three cultivars: Chemlal (CH), Azeradj (AZ), and Aberkane (BK), as well as oleaster oil (Azebouj (ZB)), originating from two altitudinal locations: high (1) and low (2). Bitterness index, chlorophyll content, total phenolic content (TPC), ortho‐diphenols, antioxidant activity, antimicrobial activity, and volatile organic compounds were determined. The results revealed that regardless of altitude, the oleaster oils (ZB1 and ZB2) showed the highest bitterness index and TPC (593.36 and 492.58 mg GAE/kg, respectively), compared to the cultivated olive oils. The chlorophyll concentration varied significantly, with BK1 having the highest concentration (12.82 ppm), contrary to that of AZ2 (2.53 ppm). Antioxidant activity indicated that CH2 oil exhibited the highest reducing power (597.27 mg AAE/kg) and hydrogen peroxide scavenging activity (94.29%), while ZB1 showed the highest DPPH radical scavenging (51.72%). BK1 oil was most effective in the β‐carotene bleaching assay (60.07%). Antimicrobial tests showed that CH2 and BK1 oils were effective against Candida albicans and Staphylococcus aureus, respectively. SPME–GC/MS analysis revealed significant variations in the volatile profile of the studied oils. Except for BK2 oil, which showed the highest aldehyde content (1300.8 μg/kg), CH1 oil exhibited the most distinct volatile profile and had the greatest amount of major classes: total alcohols (7570.6 μg/kg), esters (2294.1 μg/kg) and terpenes (734.3 μg/kg). These findings indicate that both cultivar and altitude significantly impact the oil's phenolics and volatile compounds, providing valuable insights for the olive oil industry as a food ingredient and potential health applications regarding their antifungal and antibacterial activities.

This study was designed to determine fatty acids composition in some Egyptian vegetable oils namely virgin olive, sunflower, corn, and sesame seed oils. Obtained results using gas chromatography (GC) showed that these oils are a good source of monounsaturated fatty acids (MUFAs) because the highest of Monounsaturated Fatty Acids (MUFAs) that reported being 63.62% in virgin olive oil, sunflower oil 28.04, corn oil 28.21 and sesame oil 43.3%, respectively. Also, n-3 PUFA represented by α-linolenic acid (ALA, C18:3, n-3) were virgin olive oil, sunflower oil, corn oil and sesame oil at the ratio of 0, 27%, 0.53%, 0.54% and 0.4%, while n-6 PUFA virgin olive, sunflower, corn, and sesame oils were represented by linoleic (LA, C18:2, n-6) at the ratio of 24.65%, 57.36%, 57.00% and 41.33%. Virgin olive oil and Sunflower oil had high amount of free radical scavenging capacity (IC50؛516.32 mg and 2278.643, respectively). While Sesame oil and corn oil had relatively low capacity (IC50؛2459.42 mg and 132179.8 mg, respectively) in compared with ascorbic acid (IC50:10µ /ml). The highest amount of phenolic compounds was 1.3095g GAE/100g in virgin olive oil, while the lowest oil one in phenolic compounds was sunflower oil reported by 0.1641g GAE/100g. Antibacterial activity has not been detected in the all analyzed vegetable oils.

MALAGASY AROMATIC PLANTS: ESSENTIAL OILS, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES

Biomimetic antimicrobial packaging: Malus sylvestris polyphenols derived tripolymeric active films for extended shelf life and quality maintenance of beef.

Olive oil represents an important component of a healthy and balanced dietary. Due to commercial features, characterization of pure olive oil and commercial mixtures represents an important challenge. Reported techniques can successfully quantify components in concentrations lower than 1%, but may present long delays, too many purification steps or use expensive equipment. Image analysis represents an important characterization technique for food science and technology. By coupling image and UV-VIS spectroscopy analysis, models with linear dependence on parameters were developed and could successfully describe the mixture concentration in the range of 0-100% in mass of olive oil content. A validation sample, containing 25% in mass of olive oil, not used for parameter estimation, was also used for testing the proposed procedure, leading to a prediction of 24.8 ± 0.6. Due to image analysis results, 3-parameter-based models considering only R and G components were developed for olive oil content prediction in mixtures with up to 70% in mass of olive oil, the same test sample was used and its concentration was predicted as 24.5 ± 1.2. These results show that image analysis represents a promising technique for on-line/in-line monitoring of blending process of olive soybean oil for commercial mixtures.

Purpose The purpose of the research is to investigate customer shopping behaviour for Italian market, extra virgin olive oil (EVOO) using the quick response (QR) code. The study uses means-end chain (MEC) theory to explore the connections between product attributes, personal values and consumer preferences. Design/methodology/approach The theory of means-end chain helps to uncover the underlying reasons why consumers choose specific products by examining the links between tangibles. There is a conceptual model developed with the help of MEC. The conceptual framework comprises product information and marketing communication, which constitute the sensory and non-sensory aspects of consumption behaviour, and it is empirically tested by CB-SEM technique. QR code usefulness and loyalty are treated as mediators to evaluate shopping behaviour to purchase EVOO. Findings The study has used MEC theory and has extended this theory. This study found that there is a profound impact of technology (QR code) on the buying behaviour of EVOO for the Italian customers. This study has also found that product information and product communication play a critical role towards shopping behaviour of Italian consumers regarding EVOO related products. Research limitations/implications Innovation and technology adoption, especially the use of QR codes in understanding product features, has been an attractive area for research exploration. This could include details about the product’s origin, production methods and nutritional information. Such technology and innovation can change the business process management landscape of food-product distribution process. Not many studies are available which examine customers’ interest and shopping behaviour using QR codes, especially in the context of EVOO. Thus, this research study has a profound impact on the Italian and other European market. Originality/value In the Italian market, EVOO is more than just a product, it is a symbol of tradition, quality and cultural heritage. EVOO is not just a condiment, it is an essential ingredient that contributes to the overall flavour of dishes. This study explores the usage of QR code for EVOO related products. This is a unique study as there are a very few research studies available in this area of business process management and technology usage related to EVOO products. Moreover, this research study adds values to the body of literature of business process management, technology usage, innovation and food technology. Thus, this study is unique and adds value to the existing literature.

Antioxidant and antilisterial activity of olive oil, cocoa and rosemary extract polyphenols

Effects of hydroxybutyl chitosan on improving immunocompetence and antibacterial activities.

Plant essential oils (EOs), which are acknowledged as generally recognized as safe (GRAS) by the Food and Drug Administration (FDA), have the potential to be used as a flavoring agent. However, there are limitations to some EOs, such as low water solubility and high volatility, which limit their application in food technology. This study was conducted to develop onion (Allium cepa) EO as a flavoring agent and determine its stability against environmental stress via an emulsification technique, with different concentrations of sodium caseinate, as a delivery system. Emulsions containing onion EO were prepared using different concentrations of sodium caseinate (3, 5, and 7% w/w) via the solvent-displacement technique. The physical properties (average droplet size, color, turbidity, and stability measurement) and antibacterial activity (agar disk diffusion method) of emulsions were then determined. Results show that emulsion with 7% (w/w) sodium caseinate was the most desirable sample in terms of physical properties and antibacterial activity. Hence, it was selected for environmental stress studies (i.e., thermal processing, freeze-thaw cycles, and ultraviolet (UV) exposure). Results revealed that all types of environmental stresses had significant (p < 0.05) effects on droplet size, color, turbidity, and stability. Generally, the environmental stresses increased the droplet size except in the freeze-thaw cycle case, while all stresses decreased the stability and lightness. All types of environmental stress treatment did not show a significant (p < 0.05) effect on antibacterial activity enhancement against Salmonella Typhimurium and Listeria monocytogenes except in the case of UV treatment against L. monocytogenes. Therefore, the present work has demonstrated the potential use of emulsion as an encapsulation and delivery system of EO flavors for food applications.

11th Euro Fed Lipid Congress, New Strategies for a High Quality Future (27–30 October 2013, Antalya, Turkey)