| Literature DB >> 30409582 |
Marjana Radünz1, Maria Luiza Martins da Trindade2, Taiane Mota Camargo3, André Luiz Radünz4, Caroline Dellinghausen Borges5, Eliezer Avila Gandra5, Elizabete Helbig2.
Abstract
Clove (Syzygium aromaticum, L.) essential oil is known for its antimicrobial activity against several pathogenic bacteria. Encapsulation of clove oil was proposed as a mean to disguise its strong odor that limits its uses in food industry. Thus, the aim of this study was extraction, encapsulation and assessment of the antimicrobial and antioxidant potential of clove essential oil. The essential oil showed high DPPH scavenging capacity and low hydroxyl radical inhibition. Clove essential oil showed in vitro inhibitory and bactericidal effect against S. aureus, E. coli, L. monocytogenes and S. Typhimurium. In addition, in situ antimicrobial activity of clove oil against S. aureus was superior to nitrite. The essential oil particles encapsulated with sodium alginate and emulsifiers, showed high encapsulation efficiency, low antioxidant activity and strong antimicrobial inhibition. Similar bacterial growth was observed in meat-like products after addition of either particles or nitrite.Entities:
Keywords: Bactericidal; Emulsifier; Encapsulation; Syzygium aromaticum
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Year: 2018 PMID： 30409582 DOI： 10.1016/j.foodchem.2018.09.173
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514