Fabrication of rosemary essential oil microcapsules and using in active packaging

Abstract

Abstract Essential oils are interesting plant extracts that are used for preservation in food field. They can be used in antibacterial food packaging systems. The disadvantage of essential oils is that they degrade due to light and heat and lose their biological activity. Encapsulation techniques enable essential oils to be protected them. In this study wall material maltodextrin and whey protein concentrate were used. The emulsions were prepared with rosemary oil and wall material. Freeze dried capsules were synthesized. The encapsulation efficiencies, surface morphologies and particle size distributions were determined. In addition, the paper coating formulations were prepared with rosemary oil capsule by different concentrations and applicate them onto the paper. Antimicrobial test was applied to both gram negative and positive bacteria on the coated papers. In addition, color, gloss and contact angle were measured by spectrophotometer, glossmeter and goniometer, respectively. The offset test prints were made on the coated papers, and the color and gloss of the prints were measured and the color changes were calculated. As a result, capsules with rosemary oil were produced. It was determined that rosemary coated papers showed activity against E. coli bacteria and this paper could be used in active food packaging.