TY  - JOUR
AU  - Kokina, Mariia
AU  - Salević, Ana
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Pantić, Milena
AU  - Pljevljakusić, Dejan
AU  - Savikin, Katarina
AU  - Shamtsyan, Mark
AU  - Nikšić, Miomir
AU  - Nedović, Viktor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4930
AB  - 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 mu g/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.
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying
EP  - 289
IS  - 2
SP  - 282
VL  - 57
DO  - 10.17113/ftb.57.02.19.5957
ER  - 

@article{
author = "Kokina, Mariia and Salević, Ana and Kalušević, Ana and Lević, Steva and Pantić, Milena and Pljevljakusić, Dejan and Savikin, Katarina and Shamtsyan, Mark and Nikšić, Miomir and Nedović, Viktor",
year = "2019",
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 mu g/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.",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying",
pages = "289-282",
number = "2",
volume = "57",
doi = "10.17113/ftb.57.02.19.5957"
}

Kokina, M., Salević, A., Kalušević, A., Lević, S., Pantić, M., Pljevljakusić, D., Savikin, K., Shamtsyan, M., Nikšić, M.,& Nedović, V.. (2019). Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 57(2), 282-289.
https://doi.org/10.17113/ftb.57.02.19.5957

Kokina M, Salević A, Kalušević A, Lević S, Pantić M, Pljevljakusić D, Savikin K, Shamtsyan M, Nikšić M, Nedović V. Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying. in Food Technology and Biotechnology. 2019;57(2):282-289.
doi:10.17113/ftb.57.02.19.5957 .

Kokina, Mariia, Salević, Ana, Kalušević, Ana, Lević, Steva, Pantić, Milena, Pljevljakusić, Dejan, Savikin, Katarina, Shamtsyan, Mark, Nikšić, Miomir, Nedović, Viktor, "Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying" in Food Technology and Biotechnology, 57, no. 2 (2019):282-289,
https://doi.org/10.17113/ftb.57.02.19.5957 . .