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

Radünz, Marjana, da Trindade, Maria Luiza Martins, Camargo, Taiane Mota, Radünz, André Luiz, Borges, Caroline Dellinghausen, Gandra, Eliezer Avila, Helbig, Elizabete
Food chemistry 2019 v.276 pp. 180-186
2,2-diphenyl-1-picrylhydrazyl, Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, Syzygium aromaticum, antibacterial properties, antioxidant activity, bacterial growth, cloves, emulsifiers, encapsulation, essential oils, hydroxyl radicals, nitrites, sodium alginate, virulent strains
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.