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Optimising chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitor
Author(s) -
Torpol Kittikoon,
Sriwattana Sujinda,
Sangsuwan Jurmkwan,
Wiriyacharee Pairote,
Prinyawiwatkul Witoon
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14107
Subject(s) - pectin , chitosan , food science , chemistry , antimicrobial , bacillus cereus , listeria monocytogenes , food spoilage , pseudomonas fluorescens , clostridium perfringens , microbiology and biotechnology , bacteria , biochemistry , organic chemistry , biology , genetics
Summary Chitosan–pectin hydrogel beads that trap and release the maximal amount of combined garlic and holy basil essential oils to inhibit food microorganisms were developed based on the central composite design, with chitosan (0.2–0.7% w/v), pectin (3.5–5.5% w/v) and calcium chloride (CaCl 2 ) (5.0–20.0% w/v) contents. The optimal bead consisted of 0.3–0.6% w/v chitosan, 3.9–5.1% w/v pectin and 8.0–17.0% w/v CaCl 2 , which had a high encapsulation efficiency (62.16–79.06%) and high cumulative release efficiency (31.55–37.81%) after storage at 5 °C for 15 days. Optimal hydrogel beads were packed into a cellulose bag to evaluate antimicrobial activity by the disc volatilisation method. The beads inhibited Bacillus cereus , Clostridium perfringens , Escherichia coli , Pseudomonas fluorescens , Listeria monocytogenes and Staphylococcus aureus but did not affect Lactobacillus plantarum and Salmonella Typhimurium. The oil‐containing beads could potentially be applied in food packaging to inhibit the mentioned microorganisms.