Improving the Antimicrobial and Antioxidant Activity of Clove (Syzigium aromaticum L.) Essential Oil by Microencapsulation

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dc.contributor.authorKoc, Tugca Bilenler
dc.contributor.authorColakdalci, Seyma
dc.date.accessioned2024-08-04T20:53:17Z
dc.date.available2024-08-04T20:53:17Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThis study aimed to investigate the effect of microencapsulation on the bioactive properties of clove essential oil (CEO). The CEO was microencapsulated into various wall materials, including maltodextrin (MD) and sodium caseinate (SC), and their combination with gum arabic (GA) and gelatin (G), through freeze-drying. The effects of wall material blend (MD-SC, MD-SC-GA, and MD-SC-G) on microencapsulation efficiency, morphology, in vitro release profile, antioxidant and antimicrobial properties were investigated. The MD-SC blend offered the best microencapsulation properties in terms of encapsulation efficiency (86.22%), ideal microcapsule shape, and maximum release rate (85.98%). Microencapsulation extended the radical scavenging time of the CEO. DPPH and ABTS scavenging activities of MD-SC microencapsulated CEO were 83.61% and 82.96% inhibition, while values were 76.37% and 80.03% inhibition for free CEO, respectively. Antimicrobial activities of microencapsulated and free CEO were investigated against eight microorganisms with in vitro (broth microdilution technique) and in-situ tests. Both free and CEO-loaded microcapsules were able to inhibit the growth of Gram-positive bacteria, except for Bacillus cereus, at the same concentration. Microencapsulated CEO exhibited weaker antimicrobial activity on Gram-negative bacteria than free CEO. The influence of the pH of fruit juices and components of milk on the antimicrobial activity of microencapsulated CEO was also evaluated. Microencapsulated CEO may have different antimicrobial effects depending on the pH and content of the food. This study showed that microencapsulation of CEO increased the application dose for antimicrobial effect in foods.en_US
dc.description.sponsorshipInonu University, Directorate for Scientific Research, Turkey [FYL-2019-1951]en_US
dc.description.sponsorshipThis study was supported by Inonu University, Directorate for Scientific Research, Turkey, (Project No FYL-2019-1951).en_US
dc.identifier.doi10.1080/0972060X.2022.2158045
dc.identifier.endpage1184en_US
dc.identifier.issn0972-060X
dc.identifier.issn0976-5026
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85145278370en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1169en_US
dc.identifier.urihttps://doi.org/10.1080/0972060X.2022.2158045
dc.identifier.urihttps://hdl.handle.net/11616/101087
dc.identifier.volume25en_US
dc.identifier.wosWOS:000905374100001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofJournal of Essential Oil Bearing Plantsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntimicrobial activityen_US
dc.subjectAntioxidant activityen_US
dc.subjectClove essential oilen_US
dc.subjectMicroencapsulationen_US
dc.titleImproving the Antimicrobial and Antioxidant Activity of Clove (Syzigium aromaticum L.) Essential Oil by Microencapsulationen_US
dc.typeArticleen_US

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