Preparation of an eco-friendly antibacterial agent for food packaging containing Houttuynia cordata Thunb. extract. Issue 25 (31st May 2022)

• Record Type: Journal Article
• Authors: Kong, Peifu; Abe, Junichi Peter; Nakagawa-izumi, Akiko; Kajiyama, Mikio; Enomae, Toshiharu
• Is Part Of: RSC advances. Volume 12:Issue 25(2022)
• Page Start: 16141
• Page End: 16152
• Publication Date: 2022-05-31
• Subjects: Chemistry -- Periodicals; 540.5
• DOI: 10.1039/d2ra02178a
• Languages: English
• ISSNs: 2046-2069

Abstract

Abstract : This study developed an eco-friendly antibacterial agent for food packaging containing Houttuynia cordata Thunb. extract via encapsulation technology. Abstract : This study aims to develop an antibacterial agent that can be used for food packaging. Essential oils of Houttuynia cordata Thunb., a well-known medical herb, were extracted by two methods: multi-solvent consecutive extraction method and single ethanol extraction with a pre-heating method. Consequently, the extract obtained by the single ethanol extraction with a pre-heating method was more satisfactory from the operational and economic aspects. Afterwards, one of the encapsulation techniques: co-precipitation method using β-cyclodextrins as wall materials, was applied to form capsules for the protection of the obtained extract. After the capsule synthesis, the results of scanning electron micrographs and X-ray diffraction showed β-cyclodextrin crystallites in the form of thinner plates became oriented upon co-precipitation. Combining the results of Fourier transform-infrared spectra and an antibacterial assay using Bacillus subtilis as an object microorganism, the extract was confirmed to be successfully encapsulated within hollow cavities of β-cyclodextrins. A significant inhibitory activity on the growth and breeding of Bacillus subtilis was observed after the addition of fabricated capsules, which suggests the capsules containing the Houttuynia cordata Thunb. extract can be used as eco-friendly antibacterial agents for food packaging.