Impact of bacterial cellulose nanofibril on mechanical integrity and essential oil release dynamics in electrospun gelatin/PVA films for duck meat packaging.

Characterization of black pepper essential oil and its encapsulation in γ-cyclodextrin matrix

Supercritical fluid extraction (SFE) using carbon dioxide has become a green and efficient alternative to traditional methods for extracting essential oils and bioactive compounds from plant materials. However, extraction performance heavily depends on operating conditions, requiring systematic optimization. In this study, a One Factor At a Time (OFAT) approach was used to optimize the supercritical CO₂ extraction of Sarawak black pepper (Piper nigrum L.) oil, aiming to maximize oil yield and retain key bioactive compounds. The effects of extraction pressure (200-325 bar), temperature (20-70 °C), CO₂ flow rate (2-10 g min⁻¹), extraction time (30-180 min), and ethanol co-solvent concentration (0-25% w/w) were examined individually while keeping other parameters constant. Oil yield was measured gravimetrically, and piperine content was analyzed using high-performance liquid chromatography. Results indicated that all operating parameters significantly affected extraction efficiency. The optimal conditions were found at 300 bar pressure, 50 °C temperature, 6 g min⁻¹ CO₂ flow rate, 90 min extraction time, and 10% (w/w) ethanol as a co-solvent. Under these conditions, a maximum oil yield of 4.07 ± 0.10% was obtained. The optimized extract had a piperine content of 4.88% (w/w) and physicochemical properties consistent with high-quality, unadulterated black pepper oil. Compared to Sarawak-specific SFE studies without co-solvents, adding ethanol significantly improved extraction efficiency. Overall, this study shows that OFAT-based optimization offers valuable parametric insights and provides a practical, scalable strategy for producing high-quality Sarawak black pepper oil using supercritical CO₂.

This study aims to clarify how contrasting aroma profiles may differentially influence sensory-driven eating behaviors. This randomized cross-over study was conducted at a foundation university with 40 healthy adults (18–45 years). After ethics approval and informed consent, participants attended three sessions on separate days: (1) control (no odor), (2) lavender essential oil diffusion, and (3) red hot pepper essential oil diffusion. In each session, participants consumed foods of their choice from an open buffet breakfast. Blood glucose (pre- and post-meal), appetite ratings (VAS), and chewing behaviors (time and counts) were assessed. The sample consisted predominantly of young adults (mean age 23.9±5.2 years; 87.5% women; mean BMI 24.1±4.7 kg/m²). No significant differences were found across odor conditions (Control, Lavender, Red Hot Pepper) in chewing counts, blood glucose responses, or appetite ratings (all p>0.05). BMI was not significantly correlated with chewing counts. Exposure to lavender and red hot pepper odors did not significantly affect chewing, appetite, or glycemic response. The absence of association between BMI and chewing suggests that eating behaviors are influenced by multifactorial mechanisms beyond body weight.

Antifungal activity and action mechanism of thymol against rice blast fungus Magnaporthe oryzae.

This study evaluated the efficacy of essential oils (EOs) for the postharvest management of anthracnose caused by Colletotrichum gloeosporioides in mango. EOs from Cinnamon (Cinnamomum zeylanicum), Oregano (Origanum vulgare), Rosemary (Salvia rosmarinus), and Black pepper (Piper nigrum) were chemically characterized using gas chromatography–mass spectrometry (GC–MS). The main compounds identified included eugenol, methyl eugenol, carvacrol, and eucalyptol, all recognized for their antifungal and antioxidant properties. In vitro assays showed that cinnamon and black pepper EOs significantly inhibited mycelial growth of C. gloeosporioides at all tested concentrations, whereas rosemary EO exhibited lower efficacy. In vivo experiments confirmed that all tested EOs significantly reduced disease severity in mango fruits compared to the control. Overall, the antifungal activity of EOs was dose-dependent and strongly influenced by their chemical complexity and synergistic interactions among major and minor components. These findings highlight the relevance of oxygenated monoterpenes, hydrocarbon monoterpenes, and sesquiterpenes as candidate groups for developing sustainable alternatives for the control of C. gloeosporioides in mango production.

Plant-based pain-relieving formulations have garnered attention in drug discovery, particularly those with a traditional background, often considered essential remedies for communities that rely on plant-based therapies for pain relief. This study aimed to develop and evaluate a semisolid nanoemulsion using Piper nigrum L. (black pepper) fruit essential oil, known for its analgesic properties, as the active ingredient. A topical nanoemulsion was prepared under standard conditions using black pepper essential oil, emulsifiers, and excipients. Various combinations of Span 80 and Tween 80 were screened to achieve the desired hydrophilic-lipophilic balance (HLB) value. Among the several formulations prepared, a nanoemulsion sample was selected for detailed analytical and pharmaceutical evaluations. Gas chromatography with flame ionization detection (GC/FID) was used to identify and quantify major chemical constituents of the essential oil and the formulated nanoemulsion. An optimized combination of Span 80 and Tween 80, with an HLB of 11, contributed significantly to the physical stability of the formulations. A concentration of 2.7% P. nigrum essential oil in the nanoemulsion containing 3793.33 ± 222.75 µg/mL of caryophyllene, the major bioactive monoterpene, rendered a stable and acceptable nanoemulsion product. The nanoemulsion formulation ST42 was declared to have a viscosity of 1.8 MPa.s, ST mix (Span 80/Tween 80, 1.5:2.5), and a ratio of surfactant/essential oil (40:60), demonstrated optimal consistency and physical stability. The zeta potential (Z) of the optimized formulation ST42 was found to be close to neutral (-8.12 ± 2.0 mV), minimizing potential tissue irritation. The nanoemulsion was ultimately validated using a modified homogenization technique to improve droplet size, stability, and rheological characteristics. The formulated black pepper nanoemulsion successfully passed key pharmaceutical quality tests, indicating its potential as a natural topical pain-relieving agent. Further in vivo studies and subsequent clinical trials may lead to the development of a plant-based product for managing neuropathic pain.

Preparation and Characterization of Cornstarch and Sodium Alginate Edible Films Incorporated with Pink Pepper Essential Oil (Schinus Terebinthifolius)

ABSTRACT Piper hispidinervum essential oil (EO) exhibits promising biocidal activities but suffers from high volatility and physical degradation. To address this, we developed nanoemulsions and polycaprolactone nanocapsules encapsulating long pepper EO, achieving stable formulations (Z-average size: 178–232 nm; encapsulation efficiency: 66–78%). A novel predictive model based on Henry’s law and Fickian diffusion was proposed to describe evaporation profiles without fitted parameters, demonstrating excellent agreement with experimental data (R2 > 0.95). Despite minimal volatility reduction from nanocapsules (Henry’s constant change <12%), the model’s universality for EO formulations offers industrial potential for improving controlled-release systems.

Based OSA starch-based microcapsules from Pickering emulsion templates for functional sustained release of pepper essential oil.

Gelatin film incorporated with pink pepper essential oil: physical properties and antimicrobial activity through direct contact and micro atmosphere

Ready biodegradability screening tests are the first step in regulatory persistence assessments of chemicals. However, current ready biodegradability tests are not applicable to substances of unknown and variable composition, complex reaction products, and biological materials (UVCBs), because they cannot demonstrate the degradation of all UVCB constituents. The mineralization of the majority of constituents could mask the lack of degradation of persistent constituents. The aim of this study was to develop and apply a new whole UVCB ready biodegradability test, where oxygen depletion is applied to determine whole UVCB mineralization, and solid phase microextraction coupled to gas chromatography-mass spectrometry to determine constituent specific primary degradation. The method development and design optimization addressed oxygen-related and UVCB-related challenges. The designed test system consisted of 100 ml clear injection flasks with oxygen sensor spots mounted inside, closed with crimp caps and butyl/polytetrafluoroethylene septa. The new test was applied to black pepper essential oil (EO) as a model UVCB. The composition of black pepper EO is well defined and contains a balance of monoterpenes and sesquiterpenes permitting validation of the approach across a broad spectrum of naturally occurring components. The EO test concentration was lowered to 10 mg/L to avoid substrate inhibition, and a headspace ratio of 25% ensured aerobic conditions. Mineralization of black pepper EO reached the pass level of 60% within less than 12 days, and primary degradation was rapid and consistent for all measured constituents. The mineralization of the UVCB and the primary degradation of its constituents provide two lines of evidence for black pepper EO being readily biodegradable. The developed approach is a modified rather than an enhanced Organisation for Economic Co-operation and D 301 method, because substance-specific test challenges motivated and justified the test modifications. This approach seems now applicable for improved biodegradation testing and persistence assessment of UVCBs.

Piper nigrum or black pepper, is renowned for its medicinal properties and widespread use as a spice. Its essential oil, rich in active compounds, holds promise for combating bacterial contamination, particularly in food and beverages. This study analyzed the antibacterial potential of black pepper essential oil through active compound profiling and computational assessment. Gas chromatography-mass spectrometry (GCMS) analysis was conducted to identify compounds in black pepper essential oil. Toxicity analysis of the identified compounds was performed using ProTox 3.0, while molecular docking and molecular dynamics simulations were employed to assess their interactions with bacterial proteins. GCMS analysis revealed the presence of eleven secondary metabolite compounds in black pepper essential oil, predominantly piperine derivatives. Toxicity analysis indicated low toxicity levels for these compounds. Molecular docking simulations showed strong binding affinity of certain compounds to bacterial proteins, including FtsZ, GyrB, murA, and PTP. Molecular dynamics simulations further confirmed stable interactions between the compounds and their target proteins. Black pepper essential oil, enriched with piperine derivatives, exhibits promising antibacterial activity by targeting FtsZ, GyrB, murA, and PTP proteins. These findings suggest the potential utility of black pepper essential oil as a natural antibacterial agent.

In vitro acaricidal activity of spice essential oils against the poultry red mite (Dermanyssus gallinae)

Development and characterization of soy protein isolate-based emulsion films with green sichuan pepper essential oil: Functional and structural insights.

The development of environmentally friendly methods for nanoparticle synthesis has gained increasing attention. Black pepper essential oil contains secondary metabolites that act as both reducing and stabilizing agents, making it a promising green alternative in silver nanoparticle (AgNP) synthesis. This study aims to investigate the effect of pH and synthesis time on the yield and characteristics of AgNP synthesized using black pepper essential oil via the sonochemical method. AgNP synthesis was carried out using the sonochemical method by adding black pepper essential oil to a silver nitrate solution. AgNP were synthesized at pH levels of 8, 9, and 10 with reaction times of 30, 60, and 90 minutes. The obtained AgNP were analyzed for yield, UV-Vis absorbance, and particle size distribution. The results demonstrated that yield increased with higher pH and longer synthesis time, reaching a maximum of 58.12% at pH 10 and 90 minutes. UV-Vis analysis confirmed the presence of AgNP with absorption peaks between 400–500 nm. The particle size ranged from 9.66 to 348 nm, indicating size variability influenced by synthesis conditions. These findings highlight the potential of black pepper essential oil as a green and sustainable approach for AgNP synthesis, offering eco-friendly benefits for various applications.

The online version contains supplementary material available at 10.1007/s13197-025-06298-9.

Schinus terebinthifoliusRaddi is a plant species belonging to Anacardiaceae family, native to South America, with particular abundance in Brazil, Argentina and Paraguay. It is commonly known as Brazilian pepper tree. All plant parts have been used in traditional medicine for thetreatment of several pathologies.In this paper, the cytotoxic effects of the essential oil of the commercial pink pepper fruit from the Tuzla market were investigated. To assess the cytotoxic potential, a tetrazolium salt reduction (MTT) viability assay was performed.The experiments were carried out on 3 human cell lines: lung carcinoma (H460), cervical adenocarcinoma (HeLa) and colorectal carcinoma (HCT116).Using GC/MS, 24 components of red pepper essential oil were identified, of which α-pinene, α-phellandrene, δ-3-carene and D-limonene dominate.The essential oil of the pink pepper fruit showed cytotoxic activity in the case of all tested cell lines under in vitroconditions. KEYWORDS:GC/MS analysis, cytotoxic activity, H460, HeLa, HCT116

This study evaluated the efficacy of active packaging containing albumin (ALB) and pectin (PEC) cryogels loaded with pink pepper essential oil in preserving strawberries during 7 days of storage at 4 °C. The cryogels were prepared in different ratios (ALB:PEC 50:50 and 30:70) and applied in sachets within the strawberry packaging, varying the amounts from 0.4 g to 1.0 g. Analyses included the evaluation of mass loss, soluble solids, pH, titratable acidity, color, firmness, anthocyanin content, volatile compound composition and release from the essential oil (GC-FID and GC-MS), and microbiological analyses. Results showed that the cryogels maintained the stability of soluble solids and pH, and did not significantly affect the color or anthocyanin content. Strawberry firmness was influenced by the amount of cryogel, with 0.4 g of the ALB:PEC 30:70 cryogel’s best-preserving texture. A GC-MS analysis identified monoterpenes (α-pinene, 3-carene, and D-limonene) and sesquiterpenes (caryophyllene and germacrene D) as the major volatile compounds of the essential oil, with a controlled release over time. Cryogels, especially ALB:PEC 30:70, reduced the count of mesophilic aerobic bacteria (1 g) and yeasts and molds (0.4 g). This formulation extends shelf life and preserves the quality of strawberries through controlled antimicrobial release and firmness preservation.

Insights into biochemical, genotoxic, and molecular impacts, and molecular docking analysis-based possible mechanism of action of some essential oils against Culex pipiens larvae.