Microencapsulation of clove essential oil with gelatin and alginate

• Main Authors: Kopp, Victoria V., Agustini, C. B., dos Santos, J. H. Z., Gutterres, M.
• Other Authors: International Union of Leather Technologists and Chemists Societies
• Language: English
• Published: Verein für Gerberei-Chemie und -Technik e. V. 2019
• Subjects: XXX; info:eu-repo/classification/ddc/620; ddc:620
• Online Access: http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa2-341860; https://slub.qucosa.de/id/qucosa%3A34186; https://slub.qucosa.de/api/qucosa%3A34186/attachment/ATT-0/

Content: Essential oils are of commercial interest primarily because of their potential antimicrobial, antifungal and antioxidant properties and for being of natural origin, which generally represents lower risk to the environment and human health. Clove essential oil not only contains many kinds of biological active compositions but also has highly effective and comprehensive antibacterial functions. Remarkably, clove has strong antimicrobial activities against a wide range of pathogenic microorganisms. To prevent chemical changes the oil is microencapsulated. The aim of this study is to develop essential oil microcapsules with gelatin and alginate. Various solutions were prepared for the capsule wall material at different concentrations. The encapsulation efficiency (%) was accessed and the microcapsules were characterized by oil content (%), oil charge (%), morphology, functional groups present, thermogravimetric analysis and by Fourier transform - infrared spectral analysis. FT-IR spectra of the clove oil shows some special peaks at 1148,01 and 1033,33 cm-1. The spectra of the capsule showed peaks 1148.34 and 1033.29 cm -1, the same peaks present in clove oil, showing that the encapsulation did not alter the structure of the oil's main assets. In case of the gelatin and alginate microcapsules containing clove oil, most of the characteristic peaks of clove oil remained unchanged, indicating the successful incorporation of clove oil into the microcapsules and the chemical stability of the clove oil after encapsulation. In otherwords, there was no significant chemical interaction between the oil and the wall of the microcapsule. Take-Away: The clove oil was microencapsulated according the FTIR spectra.