Characterization and antimicrobial activity of microencapsulated citral with dextrin by spray drying. Issue 4 (April 2021)

• Record Type: Journal Article
• Authors: Yoplac, Ives; Vargas, Luis; Robert, Paz; Hidalgo, Alyssa
• Is Part Of: Heliyon. Volume 7:Issue 4(2021)
• Publication Date: 2021-04
• Subjects: Encapsulation -- Gram-negative -- Gram-positive -- Morphology -- Spray drying; Research -- Periodicals; Medical sciences -- Periodicals; Natural history -- Periodicals; Social sciences -- Periodicals; Earth sciences -- Periodicals; Physical sciences -- Periodicals; 507.2
• DOI: 10.1016/j.heliyon.2021.e06737
• Languages: English
• ISSNs: 2405-8440

Abstract

Abstract: Aim of this work was to evaluate the antimicrobial activity and physical characteristics of citral microencapsulated with dextrin (Dx) by spray drying. The encapsulation was optimized using response surface methodology (RSM), maximizing yield and efficiency, considering as independent variables the citral:Dx ratio (1:5 and 1:20) and the inlet air temperature (120 and 200 °C). Yield and efficiency under optimal conditions were 71.9% and 99.9%, respectively. Antimicrobial activity against Escherichia coli, Salmonella enterica, Staphylococcus aureus and Bacillus cereus of the citral microparticles obtained under optimal conditions and of free citral was evaluated using the disk diffusion methodology. Both compounds showed a broad spectrum inhibitory effect, being Escherichia coli and Bacillus cereus the most sensitive microorganisms. The inhibition ratio varied between 55 and 75%, and the antibacterial activity was maintained after microencapsulation. The minimum inhibitory concentrations of free citral were above 0.8 mg/mL. The optimal citral microparticles showed acceptable physicochemical characteristics and broad-spectrum antimicrobial activity. Polymer and emulsifier used in microencapsulation protected the functional activity of citral, thus suggesting that these microparticles could be used in the design of antimicrobial food systems to extend the shelf life of perishable foods. Abstract : Encapsulation; Gram-negative; Gram-positive; Morphology; Spray drying.