Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying
2019
Authors
Kokina, MariiaSalević, Ana
Kalušević, Ana
Lević, Steva
Pantić, Milena
Pljevljakusić, Dejan
Savikin, Katarina
Shamtsyan, Mark
Nikšić, Miomir
Nedović, Viktor
Article (Published version)
Metadata
Show full item recordAbstract
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.
Keywords:
alginate / essential oils / high volatility / natural preservativesSource:
Food Technology and Biotechnology, 2019, 57, 2, 282-289Publisher:
- Faculty Food Technology Biotechnology, Zagreb
Funding / projects:
- Saint Petersburg State Institute of Technology (Technical University), Russia
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
DOI: 10.17113/ftb.57.02.19.5957
ISSN: 1330-9862
PubMed: 31537977
WoS: 000477852800015
Scopus: 2-s2.0-85069860168
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Poljoprivredni fakultetTY - 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 . .