Encapsulation of Holy Basil Essential Oil in Gelatin: Effects of Palmitic Acid in Carboxymethyl Cellulose Emulsion Coating on Antioxidant and Antimicrobial Activities

Abstract

The challenge of using essential oils possessing antioxidant and antimicrobial properties in food industry is to maintain their chemical stability. This research examined the roles of emulsion coating in preventing the degradation of holy basil essential oils (HBEO) during storage. The uncoated HBEO-loaded gelatin microcapsules and those coated with 1, 2, and 3 % palmitic acid emulsified in carboxymethyl cellulose, denoted as UC, C-1P, C-2P, and C-3P, respectively, had HBEO contents of 76.35, 76.09, 68.96, and 59.39 % with the surface oils of 1.31, 0.65, 0.65, and 0.84 %, respectively. The increase in the palmitic acid concentrations caused a significant increase in the L * values (p < 0.05). After 90 days of storage at 30°C, the surface oils of UC, C-1P, C-2P, and C-3P significantly increased to 3.65, 2.43, 2.15, and 3.03 %, respectively, coincident with the decrease in the L * values. Xray diffraction studies revealed that the crystalline structures of the microcapsules were influenced by gelatin renaturation and palmitic acid polymorphism. The antioxidant activities, expressed as IC 50 , of the free and encapsulated HBEO before storage were 0.30 mg/ml. After storage, IC 50 of only C-2P remained constant, while those of the rest significantly increased (p < 0.05). The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of all the samples against pathogenic bacteria did not change over storage. C-3P exhibited the strongest antimicrobial activity of MIC of 0.625 mg/ml and MBC of 1.25 mg/ml. These findings suggest that the emulsion coating enables shelf life extension of HBEO-loaded gelatin microcapsules.

Studies on Quality Attributes of Chicken Burger Prepared with Spinach, Basil and Radish

“…These reductions in microbial load of RB and SB treatments due to the antimicrobial and antioxidant effect of spinach and radish. these results confirmed with those of Bergman, et al, (2003) ;Bunea , (2008) ;Howard, and Pandjaitan, (2008); Vázquez et al, (2013);Tenore et al, (2016) ;Ngamakeue, et al, (2016) ;Singh, et al, (2018 ).…”

“…RD treatment was the highest followed by SB treatment, which rejected after 8 months while control sample, BB and Collected B treatments received significantly lower score for evaluated parameters and rejected after 6 months. Chicken burger samples prepared with radish and spinach were scored the best treatment compared to the other samples, this may be due to the effects of natural antimicrobial and antioxidants compounds of radish and spinach (Howard and Pandjaitan, 2008;Vázquez et al, 2013;Ngamakeue, et al, 2016;Singh, et al, 2018;;Zhang et al, 2019 ).…”

“…Spinach has high content of bioactive compounds including phenolic acids, gallic, flavonoids, ferulic acids, carotenoids, lutein and carotene which represent antioxidant, antimicrobial and antioxidant and anti-carcinogenic substances (Fan, 2011 ;Bergman, et al, 2001;Bergman, et al, 2003 ;Bunea , 2008 ;Howard, and Pandjaitan, 2008;Vázquez et al, 2013 ). Many studies reported that basil has effectiveness as antimicrobial to inhibit gram-positive and gram-negative bacteria (Synowiec et al, 2014;Ngamakeue, et al, 2016;Singh, et al, 2018). Radish has high levels of phenolics, glucosinolates and many bioactive phytochemicals including antioxidant, antimicrobial, antidiabetic , phytochemicals and anthocyanins, which are owing to beneficial to human health (Oh and Rajashekar, 2009;Park et al, 2013;Zhang et al, 2019).…”

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

“…Zhang et al [40] used cinnamon bark and soybean oils in antimicrobial sodium alginate coatings, showing complete inhibition of L. monocytogenes, Salmonella enterica (S. enterica) and Escherichia coli O157:H7 (E. coli O157:H7) inoculated on cantaloupes after 15 days of storage. Other essential oils coming from different plants have been also used in edible coatings to improve the shelf-life of food products: garlic [41], basil [42], clove and pepper [6], oregano [20], thyme [22,43] and mandarin [15], among others.…”

Gelatin-Based Films and Coatings for Food Packaging Applications

“…In order to protect additives from temperature or light, encapsulation is a promising technique that can be used during film processing [58,59]. Liu et al investigated the applicability of gelatin-based films packaged with sunflower oil with different free/encapsulated tea polyphenol ratios through the synthesis of chitosan nanoparticles at 3 different encapsulation efficiencies (50%, 80% and 100%).…”