Encapsulation of virgin coconut oil (VCO)-chitosan-sodium tripolyphosphate: The analysis of antibacterial activity against Staphylococcus aureus and Escherichia coli

Abstract

Currently, Virgin Coconut Oil (VCO) is being consumed by many people because of its benefits. However, a drawback is that VCO can be oxidized easily, affecting the storage capacity of VCO. To solve this problem, we tried to prepare oxidation resistent VCO. This study aims to prepare and characterize the VCO encapsulated using chitosan and investigate its antibacterial activity. The research methods consist of preparation and characterization of encapsulated VCO (chitosan-VCO-tween-NaTPP) and analysis of antibacterial activity. The prepared chitosan encapsulated VCO is a white- yellowish powder in form and has a distinctive aroma of VCO oil. Fourier Transformation Infra-Red (FTIR) characterization of the chitosan encapsulated VCO showed the appropriate spectrum for functional groups of VCO, Tween 80, and NaTPP structures. After the encapsulation process, there are several new absorption bands between the wavenumbers 1110 cm−1 to 1750 cm−1. Antibacterial test results of chitosan encapsulated VCO against bacteria Escherichia coli ATCC 35218 showed the diameter of inhibition zones of 17.25, 17.5, and 18.5 mm (medium category) by the addition 15%, 25%, and 50% of chitosan encapsulated VCO, respectively. Similarly, the antibacterial activity test against Staphylococcus aureus ATCC 25923 showed the diameter of inhibition zones of 17.25, 18.25, and 18.75 mm following the addition of 15%, 25%, and 50% chitosan encapsulated VCO, respectively. Taken together, the prepared chitosan encapsulated VCO has a medium inhibition activity against S. aureus and E. coli.