Abstract
ABSTRACTEssential oil has antimicrobial activity. Encapsulation of essential oil might affect its antimicrobial activity. The present study was aimed to study the characteristic of red ginger essential oil microcapsule obtained from varying Arabic gum ratios on the growth inhibition of E. coli dan S. aureus. Red ginger essential oil from steam distillation was coated using Arabic gum with ratio 1:3, 1:4, 1:5 (w/b). The 1:3 (v/w) ratio of red ginger essential oil and Arabic gum showed the best microcapsule characteristics with average inhibition diameter zones 5.67 mm for E. coli and 6.67 mm for S. aureus, and reduction of bacterial count for E. coli 1.8 log CFU/g and S. aureus 2.3 log CFU/g, yield of microcapsule 51.54%, water activity 0.207, water content 3.57%, solubility 97.46%, surface oil 0.08%, and particle size 258.2 µm. The major component of red ginger essential oil was ar-curcumene, zingiberen, β-bisabolene, β-sesquiphellandrene, and camphene.
Highlights
Essential oil is the volatile oil of secondary metabolite of plants and is known to contain mixtures of various compounds, namely terpenes, alcohols, acetones, phenols, acids, aldehydes, and esters, which are generally used as flavoring agents on food and cosmetics or as functional components in pharmaceutical products.[1]
The present study was aimed to study the characteristic of red ginger essential oil microcapsule obtained from varying Arabic gum ratios on the growth inhibition of E. coli dan S. aureus
KEYWORDS Antimicrobial; Microencapsulation; Red ginger essential oil Essential oil is the volatile oil of secondary metabolite of plants and is known to contain mixtures of various compounds, namely terpenes, alcohols, acetones, phenols, acids, aldehydes, and esters, which are generally used as flavoring agents on food and cosmetics or as functional components in pharmaceutical products.[1]
Summary
Essential oil is the volatile oil of secondary metabolite of plants and is known to contain mixtures of various compounds, namely terpenes, alcohols, acetones, phenols, acids, aldehydes, and esters, which are generally used as flavoring agents on food and cosmetics or as functional components in pharmaceutical products.[1]. The results of the application of red ginger essential oil in fresh chicken meat preservation showed a bacteriostatic effect on B. aureus and S. typhimurium after 8 h storage. Arabic gum is known to act as an emulsifier of essential oils and flavor compound, soluble in water and compatible with other coating agents such as other hydrocolloid derives from plants such as proteins, carbohydrates, and modified starch.[7,8] In order to obtain the red ginger microcapsules with high solubility and high antimicrobial activity, different ratios of Arabic gum were studied for essential oil encapsulation. Based on the above description, the antimicrobial activity of red ginger essential oil microcapsule on E. coli and S. aureus with various Arabic gum ratio was conducted
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