Short communication, Note
https://doi.org/10.17113/ftb.57.02.19.5957
Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying
Mariia Kokina
; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
Ana Salević
; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
Ana Kalušević
; Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
Steva Lević
; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
Milena Pantić
; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
Dejan Pljevljakušić
; Institute for Medicinal Plants Research “Dr Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
Katarina Šavikin
; Institute for Medicinal Plants Research “Dr Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
Mark Shamtsyan
; Saint Petersburg State Institute of Technology (Technical University), Department of Technology of Microbiological Synthesis, Moskovsky Prospect 26, 190013 Saint Petersburg, Russia
Miomir Nikšić
; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
Viktor Nedović
; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
Abstract
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.
Keywords
alginate; essential oils; high volatility; natural preservatives
Hrčak ID:
223882
URI
Publication date:
30.6.2019.
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