Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying

• Published in: Food technology and biotechnology Vol. 57; no. 2; pp. 282 - 289
• Main Authors: Salević, Ana, Kalušević, Ana, Lević, Steva, Pantić, Milan, Pljevljakušić, Dejan, Šavikin, Katarina, Shamtsyan, Mark, Nikšić, Miomir, Nedović, Viktor, Kokina, Mariia
• Format: Journal Article
• Language: English
• Published: Zagreb Sveuciliste U Zagrebu 01.04.2019; Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: alginate; Alginates; Alginic acid; Antibacterial activity; Antibacterial agents; Antimicrobial agents; Antioxidants; Antioxidants (Nutrients); Beads; Biodegradability; Biodegradable materials; Biodegradation; Biphenyl (Compound); Chromatography; Citrus aurantium bergamia; Cosmetics industry; Drying oils; Encapsulation; Essential oils; Extrusion; Food; Free radicals; Freeze drying; high volatility; Lavandula angustifolia; Mass spectrometry; Meat processing; Melaleuca alternifolia; Mentha piperita; Minimum inhibitory concentration; Nanoparticles; natural preservatives; Oils & fats; Peppermint; Pharmaceutical industry; Preservatives; Scavenging; Scientific imaging; Scientific Notes; Sulfonic acid; Tea tree oil; Serbia; United States; Germany; United States > US
• ISSN: 1330-9862; 1334-2606
• DOI: 10.17113/ftb.57.02.19.5957

The study assessed the antimicrobial and antioxidant activities of commonly used and commercially available essential oils as an alternative to synthetic preservatives. The plant sources were as follows: lavender (Lavandula angustifolia), tea tree (Melaleuca alternifolia), bergamot (Citrus bergamia) and peppermint (Mentha piperita). The antioxidant activity of essential oils was tested by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2´-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods. The microdilution broth susceptibility assay revealed that lavender and bergamot essential oils were more efficient in inhibiting the bacterial growth than other tested oils, with the minimum inhibitory concentration of 5 μg/mL. This study also reports the successful implementation of an electrostatic extrusion technique for encapsulating essential oils into alginate beads, which enables the essential oils to maintain their free radical scavenging ability over time.