Lemon Oil Research Articles

Postconditioning with D-limonene exerts neuroprotection in rats via enhancing mitochondrial activity

Abstract Objectives The key component of neuroprotection after cerebral ischemia–reperfusion (I–R) injury is mitochondrial improvement. By focusing on the function of mitochondrial biogenesis and ATP-sensitive potassium (mK–ATP) channels and inflammatory responses, the current study assessed the neuroprotective potentials of lemon essential oil, D-limonene (LIM), in rats with cerebral I–R injury. Methods In order to simulate cerebral I–R injury, Sprague Dawley rats (n=72) were subjected to a two h local ischemia induced by middle cerebral artery blockage, followed by a 24 h reperfusion period. Five minutes before starting reperfusion, rats were intraperitoneally given LIM at doses of 10 or 100 mg/kg. Cerebral infarct volume was assessed by triphenyl-tetrazolium chloride staining, brain activity by behavioral tests and mitochondrial function/biogenesis, as well as proinflammatory cytokines by fluorometry, immunoblotting and other related techniques. Results When compared to the untreated control group, the administration of LIM substantially and dose-dependently decreased cerebral infarct volumes and neurological deficits (p<0.01). I–R injury-induced alterations in mitochondrial membrane depolarization, mitochondrial reactive oxygen species (mitoROS), and superoxide dismutase (mnSOD), as well as inflammatory cytokines TNF-α, IL-6 and IL-1β, were all significantly reversed after treatment with LIM 100 mg/kg (p<0.01). Additionally, this dose of LIM increased the expression of mitochondrial biogenesis proteins PGC-1α, TFAM, and NRF1. Interestingly, blockage of mK–ATP channels by 5-hydoxydecanoate diminished the effects of LIM on cerebral positive endpoints, cytokines production, and mitochondrial function/biogenesis. Conclusions Thus, the strong neuroprotective effects of LIM-postconditioning were mediated by an increase in mK–ATP channel activity, which improved mitochondrial biogenesis and suppressed inflammatory responses.

Formulation and evaluation of a face serum containing fenugreek extract

Background: Wrinkles on the face and aging of the skin are an undesirable effect of photodamage and ultraviolet radiation. Serum has a quick absorption and ability to penetrate deep layers of the skin, as well as a non-oily finish and a deep formula with a very high amount of active ingredients. Methods: In this study, we have formulated and evaluated a face serum containing combination of aqueous extract of fenugreek seed and lemon oil. Results: Facial serum was tested for its pH, physical appearance, viscosity, microbial testing, cyclic temperature test, etc. The results of the stability study show that there was no change in visual acuity, homogeneity. Conclusions: Serum containing Fenugreek extract have been able to cure bacterial infections and inflammations of facial skin, and other signs also moistens the skin without any side effects making skin soft, smooth and supple.

ANTIFUNGAL ACTIVITY AND SYNERGISM OF Allium sativum, Zingiber officinale, AND Citrus limon peel ESSENTIAL OILS AGAINST Tinea capitis

The burden of Tinea infections, common dermatologic fungal diseases remains high globally, especially in Africa. This is sustained mainly by the emergence of resistance to current antifungal drugs in use. Alternative treatment and preventive measures need to be sought to eradicate these infections. Antifungal activity and synergism of garlic in combination with ginger and lemon peel essential oils against Tinea capitis is assessed using inhibition assays. Ginger, lemons, and garlic samples were randomly collected from the Nakuru town market in Nakuru County, Kenya. They were identified by a botanist and then extracted and, analyzed. Antifungal activity against Tinea capitis and synergism among extracts were assessed by the disk diffusion method and minimum inhibitory concentration (MIC), respectively. The average essential oil yield for ginger, lemon, and garlic was 22%, 20%, and 16%, respectively. Ginger, lemon, and garlic essential oils depicted a comparable antifungal activity against Tinea capitis isolates (P value > 0.05). The combined essential oils formulation of ginger, lemon, and garlic showed the highest activity compared to single extracts (P > 0.05). The MIC for the combined essential oils was 6.25 mg/ml. A combination of the three extracts acts in synergy against the Tinea isolates. The rate of inhibition was directly proportional to the concentration of the extracts. Ginger, lemon, and garlic are sources of molecules that act in synergy in controlling Tinea spp infections. They can be leveraged to support the Ministry of Health in achieving its universal healthcare goal.

Preservative effect of gelatin/chitosan-based films incorporated with lemon essential oil on grass carp (Ctenopharyngodon idellus) fillets during storage

The present study investigated the effect of fish gelatin/chitosan-based (FG/CS-based) films incorporated with lemon essential oil (LEO) on grass carp fillets in terms of moisture status, total volatile basic nitrogen (TVB-N), and microbial community succession during chilled (4 °C) and iced (0 °C) storage. Low-field nuclear magnetic resonance (LF-NMR) revealed that the active films remarkably inhibited moisture transformation from being the immobilized to free water in grass carp fillets, accompanied with the reduced T22 relaxation time. Besides, magnetic resonance imaging (MRI) detected a higher density of proton in the treated fish samples, indicating that the active films could improve the water-holding capacity of fish samples. Moreover, high-throughput 16S rRNA sequencing suggested that the FG/CS-based films loaded with LEO efficiently decreased the relative abundance of the bacterial genera Shewanella and Aeromonas in grass carp fillets, with minimal accumulation of TVB-N during storage. Additionally, the low storage temperature (0 °C) could further enhance the preservative effect of the active films on the fish samples, which together prolonged their shelf-life to 18 days. Overall, the combination of the active films and iced storage could provide a promising strategy to preserve grass carp fillets.

Improving the Antioxidant Activity of a Carbonated Lemon Soft Drink

The carbonated functional soft drinks are a new concept that provides health benefits for the consumers. The aim of this study was to improve the antioxidant activity of a carbonated lemon soft drink, while preserving its characteristic flavour, by blending the lemon oil (L) with oregano (Or) essential oil. The effect of different thickeners, usually used in formulation of the soft drinks, on release of the volatile compounds from simple model solutions was evaluated, separately. Blending lemon oil with oregano essential oil (1.5 µL Or /100 µL) improved the odour acceptability and increased the DPPH scavenging ability of lemon oil by 40%. Studying the effect of different thickeners indicated that the xanthan, Arabic gum and pectin at levels 0.05, 6.0 and 0.01 g/100 mL water, respectively, showed the highest release of limonene and citral, the most contributors to lemon aroma, from the simple model solutions. This finding was mainly correlated to the interaction between the thickeners. In view of this result a lemon soft drink was formulated. Carbonation of the soft drink improved the sensory characteristics, decreased the pH value, increased the acidity and showed insignificant changes (P > 0.05) in total soluble solids and total sugars.

Chiral isotopic fractionation in lemon essential oil: A tool for authenticity assessment?

The present research aimed to retrieve key information about the genuineness of Sicilian lemon essential oils by evaluating simultaneously the chiral and isotopic data of target terpene components. With respect to previous literature references, where chiral recognition and isotope discrimination were performed by distinct gas chromatographic methods, this study aimed to develop a single analytical approach. To overcome limitations associated to monodimensional gas chromatographic approaches, an enantio‑selective multidimensional gas chromatographic approach coupled to isotopic ratio mass spectrometry and to parallel single quadrupole detection (Es-MDGC-C-IRMS/qMS) was developed. Thanks to the features of this system, enantiomeric excesses and target δ13C of the chiral and achiral components were evaluated in a single gas chromatographic run, allowing to reduce total time analysis, as well the consumption of electricity, solvents and samples. Moreover, due to the capability to baseline separate the enantiomeric couples, further considerations were done about the specific δ13C value of the target separated enantiomers. Dealing with the genuine lemon oils analysed, a different δ13C value was found between the enantiomers of the same chiral component, namely (-) and (+) of α and β-pinene, suggesting a different isotopic fractionation related to a specific biosynthetic pathway. This research aimed to evaluate the reasons behind this behaviour, paving the way to newer considerations in the field of authenticity assessment.

The effect of aromatherapy massage with lemon and peppermint essential oil on menopausal symptoms: A double-blinded, randomized placebo controlled clinical trial

ObjectivesMenopausal and postmenopausal women experience many physical and psychological symptoms. The positive effects of aromatherapy sessions with different oils on menopausal symptoms are well known. The aim of this study was to investigate the effect of an aromatherapy massage with peppermint and lemon essential oil on menopausal symptoms. MethodsTotal 63 menopausal and postmenopausal women were included in this study. Participants were randomly divided into three groups: Menta peppermint (n = 21), Citrus lemon (n = 21), and Placebo (n = 21). The peppermint and lemon essential oils of the intervention groups were diluted with 1.5 % sweet almond oil. Pure sweet almond oil was used in the placebo group. Each participant in the massage groups received a hand and arm massage with the selected oil twice a week for 4 weeks in 30-min sessions. Participants’ menopausal symptoms were assessed before and after application using the Menopause Symptoms Rating Scale (MRS). ResultsWhen the differences in the treatment groups according to time were examined, it was found that there were statistically significant differences in lemon (F = 9.561, p = 0.003, η2 = 0.139) and peppermint essential oil (F = 15.687, p = 0.001, η2 = 0.210) groups according to time. The peppermint essential oil group was more effective than the lemon group. In addition, both peppermint and lemon essential oils were effective for somatic symptoms (p < 0.05). For psychological symptoms, only the lemon oil (p = 0.011) proved effective, and for urogenital symptoms, only the peppermint essential oil (p = 0.001). ConclusionThe study found that aromatherapy massage with peppermint and lemon essential oil effectively reduced menopausal symptoms. Peppermint essential oil was more effective than lemon essential oil in reducing the menopausal symptoms. The Clinical trial registration numberNCT05677698.

Encapsulated lemon oil and metal nanoparticles in biopolymer for multifunctional finishing of cotton and wool fabrics

This study examined the utilization of different metal nanoparticles encapsulated in biopolymer material in the presence or absence of lemon oil to cellulosic and proteinic fabrics to obtain textile material with mosquito-repellent, fragrance, and antibacterial Properties. Encapsulation of lemon oil into the biopolymers was performed using the mechanical homogenizing mixing method. several treatments for textile materials using pad-dry-packing procedures were devolved in the presence or absence of metal nanoparticles. the natural polymers were used in various concentrations (3%, 5%, and 10%). For each polymer, varied concentrations with encapsulated oil were utilized. Different methods were used to investigate the finished textile materials in terms of their physical-mechanical characteristics. The treated fabrics with AgNPs (5%) encapsulated in gelatin biopolymer give higher antimicrobial activity; the treated fabrics with TiO2NPs (5%) encapsulated in pectin biopolymer give higher mosquito repellent activity; and the treated fabrics with ZnONPs (5%) encapsulated in gelatin biopolymer give higher UPF values. The physical and mechanical qualities of the treated textiles perform well when compared to untreated cloth.

Effectiveness of botanical insecticides on larval stage of red palm weevil Rhynchophorous ferrugineus and survival of entomopathogenic nematodes

Botanical oils are considered ecofriendly compounds with insecticidal characteristics. In this study, the effects of basil (Ocimum basilicum), camphor (Cinnamomum camphora), cinnamon (Cinnamomum verum), lemon (Citrus limon), clove (Syzygium aromaticum), ginger (Zingiber officinale), black pepper (Piper nigrum), and orange (Citrus sinensis var balady) oil extracts on the survival of four entomopathogenic nematode strains belonging to the Steinernema and Heterorhabditis genera, as well as their impacts on Rhynchophorus ferrugineus egg hatching and larvae, were assessed. The results for the camphor, lemon, black pepper, and orange oils were promising as 50 μL/mL of each resulted in 0%, 0%, 16%, and 0% hatchability for the R. ferrugineus eggs, respectively. Furthermore, the mortality of R. ferrugineus larvae was up to 95% with the similar concentrations and an exposure time of 48 h, for the other investigated oils. Various morphohistopathological alterations were found in the cuticle; outer cuticle folds swelling or shrinkage and subcuticular muscle degeneration, as well as midgut; fat globules in the epithelial lining with marked degeneration and/or necrosis, of the R. ferrugineus larvae when compared with those of controls replicates. Mortality percentage of infective juveniles (IJs) of Steinernema carpocapsae (S2) was significantly lower than Heterorhabditis marelatus (D1), Steinernema riobravae (Sr) and Steinernema carpocapsae (All) when using camphor oil compared to the other oils (50%). From the obtained observations on oils lethal effects, the target of developing integral biocontrol product formulated from combinations of essential oils and nematode with insecticidal properties against R. ferrugineus (not nematode survival) is possible; a sustainable and ecofriendly product for pest management.

Preservation of Fresh-Cut 'Maradol' Papaya with Polymeric Nanocapsules of Lemon Essential Oil or Curcumin.

Papaya is one of the most consumed fruits in the world; however, tissue damage caused by cuts quickly leads to its decay. Therefore, this study aimed to prepare and characterize lemon oil and curcumin nanocapsules to evaluate their capacity for preserving fresh-cut papaya. Lemon essential oil and curcumin nanocapsules were prepared using ethyl cellulose (EC) and poly-(ε-caprolactone) (PCL) by the emulsification-diffusion method coupled with ultrasound. The particles had sizes smaller than 120 nm, with polydispersity indices below 0.25 and zeta potentials exceeding -12 mV, as confirmed by scanning electron microscopy. The nanoparticles remained stable for 27 days, with sedimentation being the instability mechanism observed. These nanoparticles were employed to coat fresh-cut papaya, which was stored for 17 days. The results demonstrated their remarkable efficacy in reducing the respiration rate. Furthermore, nanocapsules maintained the pH and acidity levels of the papayas for an extended period. The lemon oil/EC nanocapsule treatment retained the color better. Additionally, all systems exhibited the ability to minimize texture loss associated with reduced pectin methylesterase activity. Finally, the nanocapsules showed a notable reduction in polyphenol oxidase activity correlating with preserving total phenolic compounds in the fruit. Therefore, the lemon oil and curcumin nanoparticles formed using EC and PCL demonstrated their effectiveness in preserving fresh-cut 'Maradol' papaya.

Effects of lemon or cinnamon essential oil vapor on physicochemical properties of strawberries during storage

Recently, consumers have gained an interest in natural and minimally processed foods, inciting the food industry to consider using of natural products as preservatives. Strawberries are a widely consumed fruit but are also highly perishable. Therefore, in this study, the physicochemical properties of strawberries (Fragaria×ananassa) were evaluated after a 12-h treatment with lemon essential oil (Citrus×limon) or cinnamon essential oil (Cinnamomum cassia) vapor during storage at 22°C for 4 days in an accelerated shelf-life study and 4°C for 18 days in a validation study. Weight loss was blunted in fruit treated with oil vapor during the first days of storage (p&lt;0.05). Lemon essential oil delayed fruit darkening (p&lt;0.05) but reduced the firmness of strawberries (p&lt;0.05). Strawberries treated with cinnamon essential oil had a higher concentration of reducing sugars (p&lt;0.05), and a decrease of 16.7% visible decay, although the difference was insignificant. Oil vapor treatment did not alter the pH, organic acid content, or soluble solid content during storage compared to the control. Since lemon and cinnamon essential oils have well-documented antimicrobial properties, they may be suitable for the natural preservation of fruit. This study provides new information on using essential oil vapor treatment to preserve fruits, and potentially decrease fruit loss and waste.

The impact of aromatherapy-based oral care on oral conditions, salivary pH, and halitosis in older adults with dementia: Pilot study

Inadequate oral care and poor oral health in older adults are known to increase the risk of dementia. Dementia patients residing in long-term care facilities are especially vulnerable to oral diseases due to their care-resistant behavior. This study aimed to investigate the effects of a 7-day oral care program based on an aroma solution in 58 dementia patients (29 each in the experimental and control groups) admitted to a long-term care hospital in South Korea. The experimental group received oral care with a solution containing peppermint, tea tree, and lemon essential oils, and the control group with a saline solution. The effectiveness of oral care was assessed by the participants’ oral condition, salivary pH, and halitosis. The experimental group showed significant improvements (P<.001) in all three outcomes, indicating that oral care with an aroma solution can improve the oral health of older dementia patients residing in long-term care facilities.

Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin.

Phycocyanin (PC), a natural product obtained from algae, is attracting attention due to its health benefits, such as its antioxidant and anti-inflammatory properties. This work studies the use of PC as the main stabilizer in avocado and lemon oil emulgels, a format for drug delivery. The influence of PC concentration on droplet size distribution, rheological properties, and physical stability is studied using a laser diffraction technique, rheological measurements, and multiple light scattering. The 5 wt.% PC emulsions show the lowest droplet size and, consequently, the best stability against creaming and droplet growth. Emulsions formulated with PC as the only stabilizer show a slight pseudoplastic character with an apparent viscosity below 10 mPa·s at 2 Pa. This indicates that these emulsions undergo creaming with aging time. In order to reduce creaming, pectin is incorporated into the 5 wt.% PC emulsion at different concentrations. Interestingly, yield stress and an incipient gel character are observed due to the presence of pectin. This is why the creaming mechanism is reduced. In conclusion, PC forms a layer that protects the interface against coalescence and Ostwald ripening. And, pectin is incorporated to reduce creaming. This research has the potential to make valuable contributions to diverse fields, such as health, medicine, and encapsulation technology.

Eco-sustainable coatings based on chitosan, pectin, and lemon essential oil nanoemulsion and their effect on strawberry preservation

Films and coatings manufactured with bio-based renewable materials, such as biopolymers and essential oils, could be a sustainable and eco-friendly alternative for protecting and preserving agricultural products. In this work, we developed films and coatings from pectin and chitosan to protect strawberries (Fragaria x ananassa Duch.) from spoilage and microbial contamination. We developed three coatings containing equal amounts of glycerol and Sicilian lemon essential oil (LEO) nanoemulsion. We identified seventeen chemicals from LEO by GC–MS chromatogram, including d-limonene, α-Pinene, β-Pinene, and γ-Terpinene. The pectin and chitosan coatings were further characterized using different physicochemical, mechanical, and biological methods. The films demonstrated satisfactory results in strength and elongation at the perforation as fruit packaging. In addition, the coatings did not influence the weight and firmness of the strawberry pulps. We observed that 100 % essential oil was released in 1440 min resulting from the erosion process. Also, the oil preserved the chemical stability of the films. Antioxidant activity (AA), measured by Electron Paramagnetic Resonance (EPR), showed that the coatings loaded with 2 % LEO nanoemulsion (PC + oil) showed that almost 50 % of AA from LEO nanoemulsion was preserved. The chitosan and the pectin-chitosan coatings (PC + oil) inhibited filamentous fungi and yeast contaminations in strawberries for at least 14 days, showing a relationship between the AA and antimicrobial results.

Microcapsules of a cinnamon, peppermint, and lemon essential oil mix by spray drying: Preparation, characterization and antibacterial functions

Plant essential oils (EO) are increasingly used as food preservatives due to their antibacterial and antioxidant activities. For such applications, EO are commonly microencapsulated to overcome their poor stability, low solubility and dominant aromas. But, typically, individual EO act against only a narrow range of bacterial species. Therefore, in this study, we aimed to develop a microencapsulated preservative using a combination of three EO and to determine its anti-bacterial action against three common food contaminants, viz. Escherichia coli, Salmonella and Staphylococcus aureus, and one, usually, beneficial species, viz. Lactoplantibacillus plantarum. The EO of cinnamon (Cinnamomum cassia), peppermint (Mentha haplocalyx) and lemon (Citrus limon) were combined in the proportions, 1.0 : 1.8: 2.4, respectively and were encapsulated in gelatin-chitosan by spray drying. The particle size, zeta potential, moisture content, and encapsulation rate of the essential oil microcapsules (EOM) were measured. With increasing EOM exposure time, the concentrations of E. coli, Salmonella, S. aureus and L. plantarum decreased by 3, 3, 4, and 5 orders of magnitude, respectively. Cell apoptosis accompanied loss of membrane integrity and permeability, inhibition of lactate dehydrogenase activity and disruption of organic acid metabolism. Gram-positive bacteria (S. aureus and L. plantarum) were more susceptible to those effects of EOM than Gram-negative bacteria (E. coli and Salmonella). It also demonstrates that in applications as preservatives for probiotic foods requiring live L. plantarum, EOM comprising cinnamon, peppermint or lemon EO should be avoided.

Lemon Health Properties, Content and Use of Lemon Essential Oil

The presented article provides information on the chemical composition of the essential oil obtained from the fruits of the lemon tree cultivated in the Lankaran and Astara districts of Azerbaijan, which have a subtropical climate, and its application in various fields of industry. During the research, essential oil was obtained from lemon fruits and leaves collected from the southern regions of Azerbaijan by the Ginzberg hydrodistillation method in the Industrially Important Plants laboratory of the Institute of Dendrology. The component composition of the obtained essential oil was analyzed in Kristal 2000 M gas chromatography. The areas of application of lemon essential oil have been investigated: Lemon essential oil has a pleasant aroma. Citral is the component that gives the specific pleasant smell of lemon. 90% of its composition is terpene-limonene, and 3-6% is citral aldehyde. Since lemon essential oil is of high quality, it can be widely used in various fields of industry.

Pembuatan Sabun Padat Berbahan Minyak Atsiri Skala Rumah Tangga

Making this soap aims to provide an explanation for making solid soap made from lemon essential oil as an effort to improve community skills and can be applied by the community in the future as a business. Soap making is done by heating coconut oil at a temperature of 800C. Mix 30% NaOH with heated oil until it becomes homogeneous, stirring continuously until the saponification process is perfect. Add the stearic acid which has been dissolved in the alcohol and stir until smooth, add the white sugar and stir again, add the glycerin while stirring, add the foam booster while continuing to stir until the mixture becomes homogeneous. Add coloring and fragrance, namely lemon oil, which is carried out at 400C. Pour the mixture into the mold and let it sit for 15-30 minutes. The soap has hardened and can be removed from the mold. The tests performed were preference, allergy, aroma, color, froth and density tests. The result shows that solid soap has been successfully made, but still requires some further refinement regarding the density and transparency of the soap. With the procedures for making soap and the analytical test that the author described above, new knowledge and skills can be used for the community as well as solid soap business opportunities

Preparation and characterization of lemon essential oil@β-cyclodextrin inclusion for blackberry postharvest preservation

Based on an investigation of the antifungal capacity of different citrus plant essential oils against Botrytis cinerea and Rhizopus stolonifer, lemon essential oil (LEO) was selected to prepare LEO@β-cyclodextrin inclusion complex (β-CD-IC) for blackberry preservation. The preparation parameter of LEO@β-CD with the highest encapsulation rate of LEO was chosen via Box-Behnken design (stirring time of 3h, LEO:β-CD = 1:4 and concentration of LEO ethanol solution 25%). Compared with β-CD and the physical mixture of β-CD and LEO, the microstructure of β-CD-IC was different in shape and size. Characterization of LEO@β-CD exhibited shift character peaks of chemical groups and new character peaks of the crystal due to the encapsulation of LEO in β-CD, interaction of hydrogen bonds and conformation of the new solid phase. Under different storage temperatures, LEO@β-CD effectively delayed the rapid decay and color deterioration of blackberries. Under storage of 4 °C and 25 °C, the decay rates of LEO@β-CD are 14.84% and 37.04%, respectively. The weight loss was inhibited by 4.80% and 10.08%, under 4 °C and 25 °C, respectively. The firmness and total soluble solid content was also maintained by the treatment of LEO@β-CD.

Preparation of a multilayer antibacterial film and its application for controlling postharvest disease in temperate fruit (including apple, pear, and peach) under ambient storage.

The objective of this study was to provide formulation of a new multilayer antibacterial film and to investigate the optimal use concentration of chitosan and carboxymethyl cellulose in the range from 0.5% to 2%, as well as its application for controlling postharvest disease in temperate fruit (apple, pear, and peach). The multilayer antibacterial film used chitosan (CS) and carboxymethyl cellulose (CMC) as polysaccharide macromolecule, lemon essential oil (LEO) as active agent, and ε-polylysine (ε-PL) as the main antibacterial ingredient. The results showed that the physical properties of the self-assembled film were adjusted by the electrostatic layer-by-layer (LbL) deposition. Fourier transform infrared (FT-IR) analysis and thermogravimetric (TGA) revealed that hydrogen bonds were generated during the self-assembly of CS-LEO/CMC-ε-PL film, resulting in changes in intermolecular interactions and thermal stability. Furthermore, compared with CS-LEO single-layer film, the multilayer film exhibited higher retention rate of LEO. In vivo test, the self-assembled film significantly inhibited the infection of postharvest pathogenic fungi including Penicillium expansum (P. expansum) and Alternaria alternata (A. alternata) on fruit. To summarize, the CS-LEO/CMC-ε-PL LbL self-assembly coating notably controlled postharvest pathogen rot on fruit, and reduced the loss of fruit during storage and transportation. Our results suggest that the polysaccharide-based edible coating prepared in this work may offer an alternative to synthetic waxes.

The sustained-release mechanism of citrus essential oil from cyclodextrin/cellulose-based Pickering emulsions

The design of functional delivery systems is crucial for achieving sustained flavor release in food products. In this study, we compared the stabilizing effects of β-cyclodextrin (CD)-based Pickering emulsions loaded with lemon essential oil (LEO) mediated by cellulose nanocrystals (CNC) and bacterial cellulose (BC). We also explored the potential mechanisms underlying the sustained flavor release in terms of emulsion properties, droplet micromorphology, and interfacial properties. CNC and BC mediation improved the overall stability of emulsions, primarily reflected by increased droplet dispersion and a slight reduction in droplet size (from 10.83 μm to 6.20 and 6.99 μm, respectively). High concentrations (0.12% and 0.24%) of BC mediation led to a sharp increase in emulsion viscosity (from 56.60 to 1872.57 and 6194.29 mPa s, respectively), and the strong network formed by BC in the continuous phase prevented droplet migration. In contrast, the distribution of CNC at the oil-water interface allowed droplets to possess a double-layer interfacial structure, effectively enhancing interfacial tension and interfacial dilatation modulus, and creating a greater barrier to LEO diffusion. These findings provide a scientific basis for the structural design of delivery systems to achieve regulated release of flavor factors.