Cargando…

Lyophilized royal jelly preparation in nanoscale and evaluation of its physicochemical properties and bactericidal activity

Royal jelly, due to its unique bioactive components, has special biological activities, but a great extent of its nutritional value is lost during processing and storage. Lyophilization, an effective preservation technique, can feasibly preserve the main bioactive compounds present in royal jelly. I...

Descripción completa

Detalles Bibliográficos
Autores principales: Ghadimi‐Garjan, Reza, Javadi, Afshin, Jafarizadeh‐Malmiri, Hoda, Anarjan, Navideh, Mirzaei, Hamid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261759/
https://www.ncbi.nlm.nih.gov/pubmed/37324881
http://dx.doi.org/10.1002/fsn3.3330
_version_ 1785057936176840704
author Ghadimi‐Garjan, Reza
Javadi, Afshin
Jafarizadeh‐Malmiri, Hoda
Anarjan, Navideh
Mirzaei, Hamid
author_facet Ghadimi‐Garjan, Reza
Javadi, Afshin
Jafarizadeh‐Malmiri, Hoda
Anarjan, Navideh
Mirzaei, Hamid
author_sort Ghadimi‐Garjan, Reza
collection PubMed
description Royal jelly, due to its unique bioactive components, has special biological activities, but a great extent of its nutritional value is lost during processing and storage. Lyophilization, an effective preservation technique, can feasibly preserve the main bioactive compounds present in royal jelly. In this study, fresh royal jelly was subjected to the freeze‐drying process at a pressure and temperature of 100 Pa and − 70°C, respectively, for 40 h. The results obtained indicated that the pH, turbidity, total phenol content, and antioxidant activity of the royal jelly powder (RJP), during 3 months of storage at ambient temperature (30°C), were constant with values of 4.30, 1.634 (%A.U.), 0.617 (g/L), and 28.7 (%), respectively. Moisture content of the prepared RJP was less than 1%, while that of the fresh royal jelly was 70%. Furthermore, for the fresh royal jelly, the mentioned parameters were significantly (p < .05) decreased after 2 months of storage at freezer temperature (−20°C). GC–MS analysis indicated that the amount of 10‐hydroxy‐2‐decanoic acid (10H2DA) in RJP was 3.85 times more than that of fresh royal jelly. The obtained results also indicated that prepared RJP had a high bactericidal effect toward Escherichia coli and Staphylococcus aureus, with clear zone diameters of 12 and 15 mm, respectively. The present study provides a foundation for research on the potential application of prepared RJP and the development of dietary supplements and functional foods.
format Online
Article
Text
id pubmed-10261759
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher John Wiley and Sons Inc.
record_format MEDLINE/PubMed
spelling pubmed-102617592023-06-15 Lyophilized royal jelly preparation in nanoscale and evaluation of its physicochemical properties and bactericidal activity Ghadimi‐Garjan, Reza Javadi, Afshin Jafarizadeh‐Malmiri, Hoda Anarjan, Navideh Mirzaei, Hamid Food Sci Nutr Original Articles Royal jelly, due to its unique bioactive components, has special biological activities, but a great extent of its nutritional value is lost during processing and storage. Lyophilization, an effective preservation technique, can feasibly preserve the main bioactive compounds present in royal jelly. In this study, fresh royal jelly was subjected to the freeze‐drying process at a pressure and temperature of 100 Pa and − 70°C, respectively, for 40 h. The results obtained indicated that the pH, turbidity, total phenol content, and antioxidant activity of the royal jelly powder (RJP), during 3 months of storage at ambient temperature (30°C), were constant with values of 4.30, 1.634 (%A.U.), 0.617 (g/L), and 28.7 (%), respectively. Moisture content of the prepared RJP was less than 1%, while that of the fresh royal jelly was 70%. Furthermore, for the fresh royal jelly, the mentioned parameters were significantly (p < .05) decreased after 2 months of storage at freezer temperature (−20°C). GC–MS analysis indicated that the amount of 10‐hydroxy‐2‐decanoic acid (10H2DA) in RJP was 3.85 times more than that of fresh royal jelly. The obtained results also indicated that prepared RJP had a high bactericidal effect toward Escherichia coli and Staphylococcus aureus, with clear zone diameters of 12 and 15 mm, respectively. The present study provides a foundation for research on the potential application of prepared RJP and the development of dietary supplements and functional foods. John Wiley and Sons Inc. 2023-03-22 /pmc/articles/PMC10261759/ /pubmed/37324881 http://dx.doi.org/10.1002/fsn3.3330 Text en © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Articles
Ghadimi‐Garjan, Reza
Javadi, Afshin
Jafarizadeh‐Malmiri, Hoda
Anarjan, Navideh
Mirzaei, Hamid
Lyophilized royal jelly preparation in nanoscale and evaluation of its physicochemical properties and bactericidal activity
title Lyophilized royal jelly preparation in nanoscale and evaluation of its physicochemical properties and bactericidal activity
title_full Lyophilized royal jelly preparation in nanoscale and evaluation of its physicochemical properties and bactericidal activity
title_fullStr Lyophilized royal jelly preparation in nanoscale and evaluation of its physicochemical properties and bactericidal activity
title_full_unstemmed Lyophilized royal jelly preparation in nanoscale and evaluation of its physicochemical properties and bactericidal activity
title_short Lyophilized royal jelly preparation in nanoscale and evaluation of its physicochemical properties and bactericidal activity
title_sort lyophilized royal jelly preparation in nanoscale and evaluation of its physicochemical properties and bactericidal activity
topic Original Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261759/
https://www.ncbi.nlm.nih.gov/pubmed/37324881
http://dx.doi.org/10.1002/fsn3.3330
work_keys_str_mv AT ghadimigarjanreza lyophilizedroyaljellypreparationinnanoscaleandevaluationofitsphysicochemicalpropertiesandbactericidalactivity
AT javadiafshin lyophilizedroyaljellypreparationinnanoscaleandevaluationofitsphysicochemicalpropertiesandbactericidalactivity
AT jafarizadehmalmirihoda lyophilizedroyaljellypreparationinnanoscaleandevaluationofitsphysicochemicalpropertiesandbactericidalactivity
AT anarjannavideh lyophilizedroyaljellypreparationinnanoscaleandevaluationofitsphysicochemicalpropertiesandbactericidalactivity
AT mirzaeihamid lyophilizedroyaljellypreparationinnanoscaleandevaluationofitsphysicochemicalpropertiesandbactericidalactivity