Weisany Weria, Yousefi Shima, Soufiani Solmaz Pourbarghi, Pashang Danial, McClements David Julian, Ghasemlou Mehran
Department of Agriculture and Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Department of Agriculture and Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Adv Colloid Interface Sci. 2024 Mar;325:103116. doi: 10.1016/j.cis.2024.103116. Epub 2024 Feb 28.
Essential oils (EOs) are biologically active and volatile substances that have found widespread applications in the food, cosmetics, and pharmaceutical industries. However, there are some challenges to their commercial utilization due to their high volatility, susceptibility to degradation, and hydrophobicity. In their free form, EOs can quickly evaporate, as well as undergo degradation reactions like oxidation, isomerization, dehydrogenation, or polymerization when exposed to light, heat, or air. Encapsulating EOs within mesoporous silica nanoparticles (MSNPs) could overcome these limitations and thereby broaden their usage. MSNPs may endow protection and slow-release properties to EOs, thereby extending their stability, enhancing their efficacy, and improving their dispersion in aqueous environments. This review explores and compares the design and development of different MSNP-based nanoplatforms to encapsulate, protect, and release EOs. Initially, a brief overview of the various types of available MSNPs, their properties, and their synthesis methods is given to better understand their roles as carriers for EOs. Several encapsulation technologies are then examined, including solvent-based and solvent-free methods. The suitability of each technology for EO encapsulation, as well as its impact on their stability and release, is discussed in detail. Opportunities and challenges for using EO-loaded MSNPs as preservatives, flavor enhancers, and antimicrobial agents in the food industry are then highlighted. Overall, this review aims to bridge a knowledge gap by providing a thorough understanding of EO encapsulation within MSNPs, which should facilitate the application of this technology in the food industry.
精油（EOs）是具有生物活性的挥发性物质，已在食品、化妆品和制药行业中得到广泛应用。然而，由于其高挥发性、易降解性和疏水性，它们在商业利用方面存在一些挑战。以游离形式存在时，精油会迅速蒸发，并且在暴露于光、热或空气时会发生氧化、异构化、脱氢或聚合等降解反应。将精油封装在介孔二氧化硅纳米颗粒（MSNPs）中可以克服这些限制，从而扩大其用途。介孔二氧化硅纳米颗粒可以赋予精油保护和缓释特性，从而延长其稳定性，增强其功效，并改善其在水性环境中的分散性。本综述探讨并比较了不同的基于介孔二氧化硅纳米颗粒的纳米平台的设计与开发，以封装、保护和释放精油。首先，简要概述了各种可用的介孔二氧化硅纳米颗粒的类型、性质及其合成方法，以便更好地理解它们作为精油载体的作用。然后研究了几种封装技术，包括基于溶剂的方法和无溶剂方法。详细讨论了每种技术对精油封装的适用性及其对其稳定性和释放的影响。随后强调了在食品工业中使用负载精油的介孔二氧化硅纳米颗粒作为防腐剂、风味增强剂和抗菌剂的机遇与挑战。总体而言，本综述旨在通过全面了解精油在介孔二氧化硅纳米颗粒中的封装来弥合知识差距，这应有助于该技术在食品工业中的应用。
