Characterization and antimicrobial activity of microencapsulated citral with dextrin by spray drying
Ives Yoplac, Luis Vargas, Paz Robert, Alyssa Hidalgo
Abstract
the most sensitive microorganisms. The inhibition ratio varied between 55 and 75%, and the antibacterial activity was maintained after microencapsulation. The minimum inhibitory concentrations of free citral were above 0.8 mg/mL. The optimal citral microparticles showed acceptable physicochemical characteristics and broad-spectrum antimicrobial activity. Polymer and emulsifier used in microencapsulation protected the functional activity of citral, thus suggesting that these microparticles could be used in the design of antimicrobial food systems to extend the shelf life of perishable foods.
Topics & Concepts
CitralAntimicrobialBacillus cereusSpray dryingFood scienceChemistryMinimum inhibitory concentrationSalmonella entericaGenerally recognized as safeEscherichia coliChromatographyBacteriaBiochemistryBiologyOrganic chemistryEssential oilGeneticsGeneMicroencapsulation and Drying ProcessesNatural Compound Pharmacology StudiesBee Products Chemical Analysis