Impact of Microencapsulation on Ocimum gratissimum L. Essential Oil: Antimicrobial, Antioxidant Activities, and Chemical Composition
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Purified Cashew Gum
2.2.2. Essential Oil Extraction
2.2.3. Emulsion Preparation and Microencapsulation by Spray-Drying
2.2.4. Moisture Content, Water Activity (aw), Encapsulation Efficiency (EE), Particle Size, and Scanning Electron Microscopy (SEM)
2.2.5. Chemical Characterization by GC–MS Analysis
2.2.6. Antioxidant Activity
2.2.7. Antibacterial Activity
2.2.8. Minimum Inhibitory Concentration Determination
2.2.9. Statistical Analysis
3. Results and Discussion
3.1. Characterization of Microencapsulated Essential Oil
3.1.1. Moisture Content, Water Activity, and Encapsulation Efficiency
3.1.2. Particle Size and Scanning Electron Microscopy
3.2. Chemical Characterization of Ocimum gratissimum Essential Oil
3.3. Chemical Characterization of Encapsulated Ocimum gratissimum Essential Oil
3.4. Antioxidant Activity
3.5. Antibacterial Activity
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Properties | OGE * |
---|---|
Moisture g/100 g (dry basis) | 3.91% ± 0.11 |
EE (%) | 45.2% ± 0.4 |
aw | 0.25 ± 0.02 |
D4.3 (µm) | 7.32 ± 0.81 |
Span | 1.25 ± 0.05 |
D10 (µm) | 3.27 ± 0.04 |
D50 (µm) | 6.29 ± 0.17 |
D90 (µm) | 11.11 ± 0.48 |
Compound Name | OGF | OGE | |||||
---|---|---|---|---|---|---|---|
RT | RI | %A | RT | RI | %A | ||
1 | Ethylbenzene | 3.88 | 858 | 0.3 | - | - | - |
2 | Para- xylene | 4.02 | 867 | 0.1 | - | - | - |
3 | α—thujene | 5.16 | 925 | 0.1 | - | - | - |
4 | Sabinene | 6.33 | 971 | 0.1 | - | - | - |
5 | Myrcene | 6.79 | 989 | 0.1 | - | - | - |
6 | Cis-β-Ocimene | 8.28 | 1035 | 7.8 | 8.24 | 1034 | 5.8 |
7 | Trans-Ocimene | 8.61 | 1045 | 0.5 | 8.56 | 1043 | 0.4 |
8 | Eugenol | 21.25 | 1362 | 66.4 | 21.31 | 1363 | 71.5 |
9 | Copaene | 21.74 | 1374 | 0.9 | 21.71 | 1373 | 1 |
10 | Bourbonene | 22.09 | 1382 | 0.6 | 22.06 | 1381 | 0.6 |
11 | β-caryophyllene | 23.48 | 1416 | 3.1 | 23.45 | 1415 | 3.4 |
12 | Humulene | 24.82 | 1450 | 0.2 | - | - | - |
13 | Germacrene-D | 25.97 | 1478 | 5.6 | 25.93 | 1477 | 5.2 |
14 | Farnesene | 27.15 | 1508 | 13.4 | 27.08 | 1506 | 11.4 |
15 | δ—Cadinene | 27.65 | 1521 | 0.5 | 27.6 | 1519 | 0.7 |
16 | Caryophyllene oxide | 29.84 | 1578 | 0.3 | - | - | - |
Pathogenic Bacteria | OGF | OGE |
---|---|---|
Salmonella choleraesuis (G−) | >2000 | 1000 |
Escherichia coli (G−) | 2000 | 1000 |
Pseudomona aeruginosa (G−) | >2000 | 2000 |
Listeria innocua (G+) | >2000 | 2000 |
Bacillus cereus (G+) | >2000 | 2000 |
Staphylococcus aureus (G+) | 2000 | 1000 |
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Granados, A.D.P.F.; Duarte, M.C.T.; Noguera, N.H.; Lima, D.C.; Rodrigues, R.A.F. Impact of Microencapsulation on Ocimum gratissimum L. Essential Oil: Antimicrobial, Antioxidant Activities, and Chemical Composition. Foods 2024, 13, 3122. https://doi.org/10.3390/foods13193122
Granados ADPF, Duarte MCT, Noguera NH, Lima DC, Rodrigues RAF. Impact of Microencapsulation on Ocimum gratissimum L. Essential Oil: Antimicrobial, Antioxidant Activities, and Chemical Composition. Foods. 2024; 13(19):3122. https://doi.org/10.3390/foods13193122
Chicago/Turabian StyleGranados, Angela Del Pilar Flores, Marta Cristina Teixeira Duarte, Nathan Hargreaves Noguera, Dyana Carla Lima, and Rodney Alexandre Ferreira Rodrigues. 2024. "Impact of Microencapsulation on Ocimum gratissimum L. Essential Oil: Antimicrobial, Antioxidant Activities, and Chemical Composition" Foods 13, no. 19: 3122. https://doi.org/10.3390/foods13193122