Essential Oil Microcapsules Research Articles

Preparation and characterization of Pummelo essential oil microcapsules and their application to preservation of <i>Agricus bisporus</i> (white mushrooms)

Pummelo essential oil is a natural plant oil with antioxidant and antibacterial properties; however, it is poorly stabilized and volatile, which limits its application in food preservation research. In the present work, pummelo essential oil microcapsules were prepared using the complex coalescence method, with pummelo essential oil as the core material and glutenin as the wall material. Pummelo essential oil was successfully encapsulated by glutenin, forming a stable microcapsule structure with enhanced thermal stability. Microcapsules (GH-4) with the addition of 4 mL of pummelo essential oil exhibited the best embedding effect, achieving an encapsulation efficiency of 91%. Compared with GH-0, white mushrooms preserved with GH-4 effectively maintained the hardness of the fruiting body (about 7.5 N), delayed browning (the L* value was about 80), inhibited respiration (about 18×103 mL kg-1 h-1), and slowed the quality deterioration of the white mushrooms. In conclusion, GH-4 microcapsules can be used not only for the preservation of fruits and vegetables but also provide a theoretical basis for sustainable food preservation.

Preparation, Characterization and Sustained-release Study of Encapsulated Cinnamon Essential Oil Microcapsules

Aims: The aim of this study is to study preparation, characterization and sustained release of Encapsulated Cinnamon Essential Oil Microcapsules. Background: In this work, encapsulated cinnamon essential oil (CEO) microcapsules were prepared, characterized, and analyzed for their sustained-release properties. CEO microcapsules were encapsulated from an alginate polymer using homogenization and extrusion, and the encapsulation mechanism used was ionic gelation. The potent antibacterial properties of natural cinnamon oil extracts and their shelf-life activity can be reduced or eliminated as a result of deterioration caused by light, heat, and oxygen exposure during production. High-speed homogenization was utilized for the encapsulation, which encloses and protects the volatile compounds from degradation. Objective: The objective of this study is to synthesize sustained-release encapsulated cinnamon essential oil (CEO) microcapsules. Method: The preparation of encapsulated cinnamon oil was achieved through homogenization. The extrusion method was employed to obtain microcapsules encapsulating liquid active ingredients (AI) with alginate polymer to induce ionic gelation. Results: SEM and Optical images reveal that all microcapsules maintain their spherical shape with clearly defined membranes. XPS analysis indicates the presence of oxygen (O), carbon (C), and sodium (Na) on the surface, suggesting the presence of an alginate-based ionic gelation. Chromatographic studies demonstrate a high encapsulation efficiency of 99%. The average microcapsule size is 261.5 nm for the fresh sample and 278 nm after 3.5 months. The zeta potential is -29.8 mV for the fresh sample and -28.2 mV after 3.5 months. Notably, there is no evidence of microcapsule agglomeration during the 3.5-month storage period as observed in the study. TGA data reveals that only 7.5% of the adsorbed water and essential oil mixture is lost at 40°C over 4 hours, in contrast to 11.7% for the adsorbed water material, indicating a sustained release of the encapsulated CEO from the microcapsules. Conclusion: The microcapsules exhibited an impressive encapsulation efficiency of 99%, demonstrating stability over the 3.5-month investigation period and showcasing sustained-release properties.

Preparation and characterization of oregano essential oil microcapsules by gelatin/polysaccharide composite coagulation method

Complex cohesions were formed through electrostatic interactions between gelatin (GE) and gum arabic, sodium carboxymethyl cellulose, pectin, and sodium alginate (SA). Of them, GE and SA served as an ideal wall material for encapsulating oregano essential oil (OEO). Applying the composite coalescence method, we here generated unique encapsulated OEO microcapsules (EOMs) by using GE–SA as the microcapsule wall material and OEO as the core material. At a concentration of 1 % (w/v), a core-to-wall ratio of 1:2, a recoalescence reaction temperature of 45 °C, and an emulsifier concentration of 5 % (w/w), EOMs exhibited excellent performance. Under the optimal conditions, the prepared EOMs (average particle size: 78.389 μm) had a homogeneous and complete spherical structure. Freeze-dried EOMs had a high encapsulation efficiency (71.20 %) and payload (56.08 %). Fourier transform infrared spectroscopy unveiled the presence of electrostatic interactions between GE and SA. The OEO in the EOMs had higher thermal stability and more stable antioxidant properties than the free OEO. Furthermore, in aqueous, acidic, oily, and alcoholic environments, EOMs exhibited some degree of slow-release ability. Additionally, EOMs exhibited strong antibacterial properties, with effective inhibition of Escherichia coli (E. coil), Staphylococcus aureus (S. aureus), and Curvularia lunata (C. lunata). Among them, the strongest inhibitory effect was on C. lunata. In summary, microcapsules prepared using GE–SA as a wall material had effectively improved OEO degradation-protecting, which enhanced the stability of OEO and controlled its antioxidant properties. Meanwhile, the microcapsules exhibited excellent antibacterial properties. This system exerted considerable potential in protecting the stability of essential oils and realizing slow release.

Preparation and characterization of tea tree essential oil microcapsule-coated packaging paper with bacteriostatic effect

We prepared tea tree essential oil microcapsules, and the microcapsules and pullulan were coated on kraft paper to prepare an antibacterial paper. The antibacterial activity, structural characterization, and thermal stability of the prepared microcapsules and packaging paper were then tested. We found that the retention rate of microcapsules reached 87.1% after a 70 min of high-temperature treatment. The minimum inhibitory concentrations of microcapsules to S. aureus and E. coli were 112 mg/mL and 224 mg/mL, and the bacteriostatic zones of the packaging paper to E. coli and S. aureus were 17.49 mm and 22.75 mm, respectively. The prepared microcapsules were irregular. The paper coating was formed via hydrogen bonding, which filled the pores of paper fibers. When compared with the base paper, the roughness of the paper was reduced to 7.16 nm (Rq) and 5.61 nm (Ra), and no thermal decomposition occurred at <288 °C, which together implies a good application prospect.

Plant and animal protein mixed systems as wall material for microencapsulation of Mānuka essential Oil: Characterization and in vitro release kinetics

Combination of plant and animal protein diet is becoming a valuable source of nutrition in the modern diet due to the synergistic functional properties inherent in these protein complexes. Moreover, the synergy between animal and plant proteins can contribute to the high stability and improved solubility of the encapsulated bioactive ingredients (e.g., essential oils). Therefore, the study was designed to evaluate the plant (pea protein (PP) and lupine protein (LP)) and animal protein (whey protein, WP) mixed systems as a wall material for microencapsulation of mānuka essential oil, as an example of bioactive compound. Moreover, physicochemical properties and in vitro release profile of encapsulated mānuka essential oil were studied. Mānuka essential oil microcapsules exhibited low moisture content (5.3–7.1 %) and low water activity (0.33–0.37) with a solubility of 53.7–68.1 %. Change in wall material ratio significantly affected the color of microcapsules, while microcapsules prepared with 1:1 protein/oil ratio demonstrated a high encapsulation efficiency (90.4 % and 89.4 %) for protein mixed systems (PP + WP and LP + WP), respectively. Microcapsules further showed low values for lipid oxidation with a high oxidative stability and antioxidant activity (62.1–87.0 %). The zero order and Korsmeyer–Peppas models clearly explained the release mechanism of encapsulated oil, which was dependent on the type and concentration of the protein mixed used. The findings demonstrated that the protein mixed systems successfully encapsulated the mānuka essential oil with controlled release and high oxidative stability, indicating the suitability of the protein mixed systems as a carrier in encapsulation and application potential in development of encapsulated functional foods.

Transcriptome Analysis of the Preservation Effect of Three Essential Oil Microcapsules on Okra

Cinnamon (Cinnamomum sp.) essential oil microcapsules, oregano (Origanum sp.) essential oil microcapsules, and oregano–thyme (Thymus sp.) essential oil microcapsules are rarely used in the postharvest preservation treatment of okra (Abelmoschus esculentus L.). The mechanism of these three essential oil microcapsules on the postharvest preservation of okra is also not yet well understood. In this study, fresh okra was preserved by three kinds of essential oil microcapsules (cinnamon essential oil microcapsules, oregano essential oil microcapsules, and oregano–thyme essential oil microcapsules). The effect of essential oil microcapsules on the postharvest storage quality of okra was discussed. We also used RNA-Seq to preliminarily explore the mechanism of oregano–thyme essential oil microcapsules on the pre-harvest storage quality of okra. The results showed that the three kinds of essential oil microcapsules could maintain the high sensory evaluation quality and firmness of okra, slow down the increase in respiratory intensity, slow down the total number of colonies on the fruit surface, and slow down weight loss. Through analysis, it was found that the effect of oregano–thyme essential oil microcapsules was remarkably better than that of cinnamon essential oil microcapsules and oregano essential oil microcapsules. The preservation mechanism of oregano–thyme essential oil microcapsules on postharvest okra was preliminarily elucidated by RNA-Seq. This study provides a certain basis for a follow-up study of essential oil microcapsules in the preservation of okra.

Preparation and characterization of starch/PBAT film containing hydroxypropyl-β-cyclodextrin/ethyl lauroyl arginate/cinnamon essential oil microcapsules and its application in the preservation of strawberry

Cinnamon essential oil (CEO) was emulsified by hydroxypropyl-β-cyclodextrin/ ethyl lauroyl arginate (HPCD/LAE) complex to make nanoemulsions, which were then incorporated into maltodextrin (MD) to prepare HPCD/LAE/CEO/MD microcapsules by spray drying. The starch/polybutylene adipate terephthalate (starch/PBAT, SP) based extrusion-blowing films containing above microcapsules were developed and used as packaging materials for strawberry preservation. The morphology, encapsulation efficiency, thermal and antibacterial properties of microcapsules with different formulations were investigated. The effects of microcapsules on the physicochemical and antimicrobial properties of SP films were evaluated. When the formula was 4 % HPCD/LAE-3% CEO-10% MD (HL-3C-MD), the microcapsule had the smallest particle size (3.3 μm), the highest encapsulation efficiency (84.51 %) of CEO and the best antibacterial effect. The mechanical and antimicrobial properties of the SP film were enhanced while the water vapor transmittance and oxygen permeability decreased with the incorporation of HL-3C-MD microcapsules. The films effectively reduced the weight loss rate (49.03 %), decay rate (40.59 %) and the total number of colonies (2.474 log CFU/g) and molds (2.936 log CFU/g), thus extending the shelf life of strawberries. This study revealed that the developed SP films containing HPCD/LAE/CEO microcapsules had potential applications in degradable bioactive food packaging materials.

Application of chitosan encapsulated clove essential oil microcapsules on cotton fabrics for antibacterial finish

Application of chitosan encapsulated clove essential oil microcapsules on cotton fabrics for antibacterial finish

Preparation and characterization of active films based on oregano essential oil microcapsules/soybean protein isolate/sodium carboxymethyl cellulose

This study aimed to prepare oregano essential oil microcapsules (EOMs) by the active coalescence method using gelatin and sodium alginate as wall materials and oregano essential oil (OEO) as the core material. EOMs were added to the soybean protein isolate (SPI)/sodium carboxymethyl cellulose (CMC) matrix to prepare SPI-CMC-EOM active films, and the physical and chemical features of the active films and EOMs were characterized. The results showed that the microencapsulated OEO could protect its active ingredients. Scanning electron microscopy results showed that EOMs were highly compatible with the film matrix. The solubility of active films decreased upon adding EOMs, and their ultraviolet resistance and thermal stability also improved. When the added amount of EOMs was 5 %, the active films had the best mechanical properties and the lowest water vapor permeability. The active films prepared under this condition had excellent comprehensive performance. Also, adding EOMs considerably enhanced the antioxidant of the active films and endowed them with antibacterial properties. The application of the SPI-CMC-EOM films to A. bisporus effectively delayed senescence and maintained the freshness of the postharvest A. bisporus. This study provided a theoretical foundation for the incorporation of EOMs into active films based on biological materials.

Microencapsulation of Essential Oil from Campomanesia adamantium Residue with Antioxidant Capacity Retention

The essential oil (EO) extracted from the peels and seeds of guavira (Campomanesia adamantium) was microencapsulated via complex coacervation between gelatin and gum arabic, followed by freeze-drying. This process aimed to reduce the volatility of the essential oil and protect bioactive compounds through the microcapsule wall. For process optimization, the influence of proportions of wall materials (gelatin: gum arabic ratios of 1:1, 1:2, 1:3, 2:1, and 3:1) and EO quantity (20% - 42.8%) on antioxidant capacity, morphology, and microencapsulation yield was measured using a central composite rotational design (CCRD). Additionally, the chemical composition and EO retention rate in the microcapsules were assessed. Gelatin: gum arabic ratio of 1:2 and EO quantity of 40.3% resulted in superior results, with the highest antioxidant capacity, a microencapsulation yield of 68%, and spherical morphology. Notably, the incorporation of a higher amount of EO led to an increase in the antioxidant capacity, with values reaching up to 99% equivalent to pure oil. All formulations maintained the same pure EO&amp;rsquo;s main constituents, including &amp;alpha;-pinene, limonene, &amp;beta;-ocimene, and &amp;beta;-caryophyllene, indicated by gas chromatography coupled to mass spectrometry. Consequently, for the first time, EO microcapsules were successfully obtained from guavira residue, showing high microencapsulation yield and EO retention. This achievement adds sustainable value to residue normally discarded, which enables better use of residue generated by the food industry. Due to the preservation of its antioxidant capacity and enhanced retention of volatile compounds, these microcapsules promise applications in the food, pharmaceutical, and cosmetic industries, aligning with sustainability principles.

Sustainable fragrance release wax oil coating for wood substrate based on peppermint essential oil microcapsules

At present, odorous emissions from wood products are the main leading cause of perceived discomfort in indoor environments. The source control is the most effective way to reduce odorous emissions. Herein, this study aims to investigate the impact of peppermint essential oil microcapsules on the unpleasant odor emissions from wax oil coated wood products. In this paper, peppermint essential oil microcapsules were added to wax oil to endow wax oil-coated wood with continuous fragrance release. The results showed that the microcapsules prepared by the complex coacervation method with gelatin and gum arabic as the wall materials and peppermint essential oil as the core material had significant fragrance slow-release ability and improved thermal stability. Adding microcapsules to wood wax oil at a mass ratio of 10% has no significant effect on the quality of the paint film, but the presence of amino groups in the wall material of the microcapsules causes a significant color change of the finished wood. The release of aromatic odors in wax oil-coated wood is significantly prolonged. The main odorant compounds released in the early stage were terpenes with herbal, woody and balsamic flavor characteristics. The odor compounds released at a later stage are mainly alkanes, and the odor is expressed as waxy, herbal and woody. The dispersion of microcapsules in wood wax oil leads to changes in the pore structure of the wood wax oil finish material, which provides multiple pathways for the slow release of odor compounds.

Preparation of dual-functional packaging films containing green tea essential oil microcapsules for strawberry preservation: Excellent barrier properties and antioxidant activity

In this study, gelatin (GEL)/chitosan (CS)/green tea essential oil microcapsule (GTOM) films were prepared by casting to investigate their physicochemical properties and effectiveness in preserving fresh strawberries. GTOM at a maximum content of 30% (based on the total solid mass of GEL-CS) was also well dispersed in the CS and GEL matrix. The results showed that the incorporation of GTOM imparted excellent blocking properties of the films against UV–visible light (transparency and opacity at 600 nm of 35.47% and 7.47, respectively), decent mechanical properties (tensile strength up to 11.08 MPa), good antioxidant properties (60% scavenging activity against DPPH) and satisfactory safety (96.94%). After 7 d of storage at 25 °C, packed strawberries showed the water loss of GTOM-3 compared to polystyrene preservative films (PPF) was reduced to 31.2%, and the hardness was maintained at 3.01 N, showing excellent freshness retention and effectively reducing the loss of nutritional value of strawberries. In addition, the film exhibited good hydrophobicity and inherent biocompatibility, and these results indicate the remarkable potential of the new film for application, making it a promising high-performance preservation material.

Effects of Thyme Essential Oil Microcapsules on the Antioxidant and Quality Characteristics of Mutton Patties.

This study aimed to assess the stability of thyme essential oil microcapsules (TEOMs) and their impacts on the antioxidant properties and quality of lamb patties. The results demonstrated that gum Arabic effectively enhanced the stability of phenols within the thyme essential oil (TEO), with an optimal core/wall ratio of 1:8. Substituting TEO with TEOMs in lamb patties led to reductions in the thiobarbituric acid content, carbonyl content, sulfhydryl loss, and protein cross-linking. Additionally, the TEOMs positively influenced the mutton patties' color, texture, microbiological stability, and sensory attributes. These findings substantiate the idea that TEOMs exhibit significant potential as a natural preservative to enhance the quality of mutton patties.

Sustained release and insect repellent activity of cinnamon essential oil active label based on three-step encapsulating

To address the issue of rapid release of cinnamon essential oil (CEO) in active packaging applications, this study aimed to develop a sustained-release active label. CEO was encapsulated step by step to form cinnamon essential oil microemulsions (CEO-MEs), cinnamon essential oil microcapsules (CEO-MPs), and cinnamon essential oil sustained-release active labels (CEO-SRAL). Microstructure, thermal property and release property of the intermediate and final products obtained through the three-step embedding method were characterized, along with their anthelmintic activity. Results showed that the average particle size of CEO-MEs was 29.02 nm. The BJH pore size of porous CS/β-CD complex was 44.36 nm. CEO was encapsulated step by step and evenly distributed. Fourier transform infrared spectroscopy (FTIR) analysis confirmed that multiple encapsulations of CEO didn't result in any adverse chemical reactions. The active label began to degrade at 290–400 °C with great thermal stability. The cumulative release days of CEO-SRAL were 20 days. The cumulative release concentration of CEO in CEO-SRAL was 31.99 mg/mL. Furthermore, the fumigation and repellent rates of three-step packaging products containing CEO to S.oryzae were more than 90%. These results indicated that the three-step encapsulation method could improve the performance of CEO to enhance the use of essential oil.

Optimization of coating materials on microencapsulation of red galangal (Alpinia purpurata, K. Schum) rhizome essential oil with freeze dry method

The potential use of large red galangal (Alpinia purpurata, K. Schum) essential oil has a weakness that is prone to compound damage. Thus, it is necessary to make efforts to maintain the active compounds contained in the red galangal rhizome essential oil, one of which is by microencapsulation. The purpose of this study was to determine the appropriate formulation of the material coating used in the microencapsulation process using the freeze-drying method. The optimization of the microencapsulation process was carried out using the response surface method (RSM) with the central composite design (CCD). The optimization results of essential oil microcapsules showed that the yield response of 44.01%, water content of 5.75%, TPC of 34.227 mg GAE/g, antioxidant activity (IC50) of 136.01 ppm, and solubility of 87.70%. The GC-MS analysis has shown that there were five main compounds detected from the microcapsules, Diacetone alcohol of 31.36%, Chavicol of 15.26%, Methyl oleate of 6.87%, Alloaromadendrene of 5.82% and Methylhexadecanoate of 3. 44%. Overall, the choice of coating material can affect the characteristics and morphology of the microcapsules.

Utilization of Microencapsulated Thyme Essential Oil for Aroma Treatment of Wool Fabric

Background: With rising global trends and changing lifestyles in fashion, beauty as well as healthcare, the awareness of consumers has enforced the evolution of specialty value-added textiles. Essential oils and basic aromatherapy ingredients are microencapsulated and applied to the materials to provide a therapeutic effect and long-lasting aromas. The present study was carried out to prepare thyme essential oil microcapsules using a complex coacervation technique. The prepared microcapsules were applied on wool fabric using pad-dry-cure method by optimizing various variables of aroma treatment.&#x0D; Methods: Thyme essential oil was used based on its aromatic and therapeutic properties. A complex coacervation technique of microencapsulation was used to prepare thyme oil microcapsules. The padding bath components and treatment variables were optimized based on the presence of microcapsules on wool fabric as observed under a stereo zoom microscope, aroma durability to washing and improved properties of treated material regarding bending length, flexural rigidity and crease recovery angle. The aroma treatment was given on wool fabric using pad-dry-cure method.&#x0D; Results: Optimized variables for aroma treatment were 60 g/l microcapsule gel, two g/l softeners and ten g/l binder concentration, 1:20 material to liquor ratio, 35 ºC temperature, and 30 minutes treatment time as at these conditions more number of microcapsules, longer wash durability and better fabric properties in terms of bending length, flexural rigidity and crease recovery angle were observed. Aroma-treated wool fabric were dried at 70 ºC temperature for 4 minutes and cured at 100 ºC for 60 seconds.&#x0D; Conclusions: Thyme essential oil has many reported therapeutic properties therefore microencapsulated thyme basic oil-treated wool fabric can be used for apparel, home, and healthcare textiles. Higher concentrations of microcapsule gel and lower concentrations of softener and binder promoted the deposition of a maximum number of microcapsules on wool fabric. Complex coacervation techniques of microencapsulation for preparation of thyme essential oil microcapsules and pad-dry-cure method to impart durable aroma treatment on wool are needed to acquire long term sustained finish.

Microcapsules of a cinnamon, peppermint, and lemon essential oil mix by spray drying: Preparation, characterization and antibacterial functions

Plant essential oils (EO) are increasingly used as food preservatives due to their antibacterial and antioxidant activities. For such applications, EO are commonly microencapsulated to overcome their poor stability, low solubility and dominant aromas. But, typically, individual EO act against only a narrow range of bacterial species. Therefore, in this study, we aimed to develop a microencapsulated preservative using a combination of three EO and to determine its anti-bacterial action against three common food contaminants, viz. Escherichia coli, Salmonella and Staphylococcus aureus, and one, usually, beneficial species, viz. Lactoplantibacillus plantarum. The EO of cinnamon (Cinnamomum cassia), peppermint (Mentha haplocalyx) and lemon (Citrus limon) were combined in the proportions, 1.0 : 1.8: 2.4, respectively and were encapsulated in gelatin-chitosan by spray drying. The particle size, zeta potential, moisture content, and encapsulation rate of the essential oil microcapsules (EOM) were measured. With increasing EOM exposure time, the concentrations of E. coli, Salmonella, S. aureus and L. plantarum decreased by 3, 3, 4, and 5 orders of magnitude, respectively. Cell apoptosis accompanied loss of membrane integrity and permeability, inhibition of lactate dehydrogenase activity and disruption of organic acid metabolism. Gram-positive bacteria (S. aureus and L. plantarum) were more susceptible to those effects of EOM than Gram-negative bacteria (E. coli and Salmonella). It also demonstrates that in applications as preservatives for probiotic foods requiring live L. plantarum, EOM comprising cinnamon, peppermint or lemon EO should be avoided.

Advances in Controllable Release Essential Oil Microcapsules and Their Promising Applications.

Essential oils (EOs) have emerged as natural and popular ingredients used in the preparation of safe and sustainable products because of their unique characteristics, such as antibacterial and antioxidant activity. However, due to their high volatility, poorly solubility in water, and susceptibility to degradation and oxidation, the application of EOs is greatly limited. One of the promising strategies for overcoming these restrictions is encapsulation, which involves in the entrapment of EOs inside biocompatible materials to utilize their controllable release and good bioavailability. In this review, the microencapsulation of the controllable release EOs and their applications are investigated. The focus is on the antimicrobial mechanism of various EOs on different bacteria and fungi, release mechanism of microencapsulated EOs, and preparation research progress of the controllable EOs microcapsules. In addition, their applications are introduced in relation to the food, textiles, agriculture, and medical fields.

Quality chracterization of functional soy-based yoghurt incorporated with scent leaf (Ocimum gratissimum) essential oil microcapsules

Scent leaf (Ocimum gratissimum) essential oil (OGEO) have been proven to possess antioxidants, antiseptics, antibacterial and antifungal activities. This study evaluated the effect of inclusion of OGEO microcapsule on the quality of soy based yoghurt. OGEO was encapsulated using high speed homogenizer, followed by freeze drying while gum arabic serves as the emulsifying agent or binder. The antioxidant and physicochemical properties of the soy-based yoghurt incorporated with the OGEO microcapsules were carried out. The flavonoid content of the control soy-based yoghurt increased from 0.11 mg/100 g to 0.35 mg/100 g, FRAP content from 20.01 mg/100 g to 27.51 mg/100 g, and iron chelating from 7.50% to 11.08%, phenolic content from 3.34mgGAE/g to 5.94mgGAE/g, the DDPH from 50.90% to 56.88% with increased incorporation of the OGEO microcapsules. The water holding capacity of the soy based yoghurt increased by almost 2%, the pH reduced from 4.75 to 4.15, acidity increased from 0.71 to 0.99%, while the degree of syneresis reduced from 26.44 to 23.03% over a period of five days storage at room temperature. The bacteria count of the soy-based yoghurt without OGEO microcapsule increased from none at day 0 to 4.3.33 × 104 cfu/100 ml by day 5, while soy-based yoghurt incorporated with OGEO microcapsule had no count by day 3 and 3.62 × 103 cfu/100 ml by day 5. There were no yeast and mold counts for the soy-based yoghurt incorporated with OGEO microcapsules for the five days storage whereas, the sample without the microcapsule recorded 2.4 × 104cfu/100 ml by day 5. Incorporation of soy-based yoghurt with OGEO microcapsule improved the antioxidant and physicochemical properties as well as improved the shelf life of the product.

Optimized Peppermint Essential Oil Microcapsules Loaded into Gelatin-Based Cryogels with Enhanced Antimicrobial Activity.

In this study, chitosan (Chi) was used to microencapsulate peppermint essential oil (PEO). A novel gelatin-based cryogel loaded with PEO microcapsules was further developed and characterized for potential applications. Four different cryogel systems were designed, and the morphological, molecular, physical and antibacterial properties were investigated. Additionally, the antimicrobial properties of PEO, alone and microcapsulated, incorporated into the cryogel network were evaluated. The observed gel structure of cryogels exhibited a highly porous morphology in the microcapsules. The highest values of the equilibrium swelling ratio were acquired for the GelCryo-ChiCap and GelCryo-PEO@ChiCap samples. The contact angle GelCryo-PEO@ChiCap sample was lower than the control (GelCryo) due to the water repelling of the essential oil. It has been found that the incorporation of encapsulated PEO into the cryogels would be more advantageous compared to its direct addition. Moreover, GelCryo-PEO@ChiCap cryogels showed the strongest antibacterial activities, especially against Staphylococcus aureus (Gram-positive bacteria) and Escherichia coli (Gram-negative bacteria). The system that was developed showed promising results, indicating an improved antibacterial efficacy and enhanced structural properties due to the presence of microcapsules. These findings suggest that the system may be an appropriate candidate for various applications, including, but not limited to, drug release, tissue engineering, and food packaging. Finally, this system demonstrates a strategy to stabilize the releasing of the volatile compounds for creating successful results.