Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (Syzygium aromaticum, L.) essential oil

• Published in: Food chemistry Vol. 276; pp. 180 - 186
• Main Authors: Radünz, Marjana, da Trindade, Maria Luiza Martins, Camargo, Taiane Mota, Radünz, André Luiz, Borges, Caroline Dellinghausen, Gandra, Eliezer Avila, Helbig, Elizabete
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15-03-2019
• Subjects: Anti-Infective Agents - chemistry; Anti-Infective Agents - pharmacology; Antioxidants - chemistry; Bactericidal; Calorimetry, Differential Scanning; Clove Oil - chemistry; Clove Oil - pharmacology; Drug Compounding; Emulsifier; Encapsulation; Escherichia coli - drug effects; Microbial Sensitivity Tests; Oils, Volatile - chemistry; Oils, Volatile - pharmacology; Phenols - analysis; Staphylococcus aureus - drug effects; Syzygium - chemistry; Syzygium - metabolism; Syzygium aromaticum; Terpenes - analysis; Encapsulation; Emulsifier; Syzygium aromaticum; Bactericidal
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2018.09.173

•The essential oil of clove has strong antimicrobial and antioxidant activity.•The encapsulation process inhibits the characteristic odor of clove essential oil.•Application of the particles in ground meat products has similar action to nitrite.•Clove essential oil can be new alternative to synthetic food preservatives.
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.