Encapsulation of basil (Ocimum basilicum) essential oil
No Thumbnail
Authors
Kalušević, AnaLević, Steva
Đorđević, Verica
Beatović, D.
Jelačić, S.
Bugarski, Branko
Nedović, Viktor
Conference object (Published version)
Metadata
Show full item recordAbstract
Basil (Ocimum basilicum) is an aromatic plant widely used as a culinary herb, commonly added as fresh. There are many scientific studies that have confirmed health benefits of the basil oil. Bioactive compounds of the essential oils found in basil have antioxidant and antimicrobial properties. However, effectiveness of these compounds depends on preserving their stability, which can be increased by encapsulation. The aim of this study was to encapsulate the basil essential oil (EO) in alginate microbeads in order to protect and stabilize bioactive compounds in it. Calcium alginate microbeads entrapping the EO were produced by electrostatic extrusion technique. The obtained microbeads were characterized from the aspect of total phenol content, encapsulation efficiency and antioxidant capacity. Total polyphenol content (TPC) of microbeads was analyzed by the Folin-Ciocalteu reagent. Encapsulation efficiency was calculated as the ratio between the TPC in the citrate solution of dissolved ...microbeads and the TPC of the initial EO. The radical scavenging activity was determined as Trolox equivalent antioxidant capacity (TEAC) and by using stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). The rehydration properties of air dried calcium alginate gel microbeads were investigated in water and phosphate buffer solution. Also, samples were analyzed by optical microscopy (OM). Encapsulation efficiency was obtained to be approximately 60 %. The results of TEAC and DPPH tests indicate that antioxidant activity was preserved at a satisfactory level. The average diameters of fresh and dried microbeads were 860.8±44.9 and 416.0±37.2 μm, respectively. The particles, with and without EO, rehydrated in buffer were highly swollen, from 5000 to 10000 %w/w. The results suggest that alginate microbeads encapsulating EO appeared to be suitable dosage forms. Thus, possible applications of these microbeads could be in the production of functional foods.
Keywords:
Alginate microbeads / Basil / Encapsulation / Essential oil / RehydrationSource:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 1087-1092Publisher:
- 6th Central European Congress on Food, CEFood 2012
Institution/Community
Tehnološko-metalurški fakultetTY - CONF AU - Kalušević, Ana AU - Lević, Steva AU - Đorđević, Verica AU - Beatović, D. AU - Jelačić, S. AU - Bugarski, Branko AU - Nedović, Viktor PY - 2012 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1993 AB - Basil (Ocimum basilicum) is an aromatic plant widely used as a culinary herb, commonly added as fresh. There are many scientific studies that have confirmed health benefits of the basil oil. Bioactive compounds of the essential oils found in basil have antioxidant and antimicrobial properties. However, effectiveness of these compounds depends on preserving their stability, which can be increased by encapsulation. The aim of this study was to encapsulate the basil essential oil (EO) in alginate microbeads in order to protect and stabilize bioactive compounds in it. Calcium alginate microbeads entrapping the EO were produced by electrostatic extrusion technique. The obtained microbeads were characterized from the aspect of total phenol content, encapsulation efficiency and antioxidant capacity. Total polyphenol content (TPC) of microbeads was analyzed by the Folin-Ciocalteu reagent. Encapsulation efficiency was calculated as the ratio between the TPC in the citrate solution of dissolved microbeads and the TPC of the initial EO. The radical scavenging activity was determined as Trolox equivalent antioxidant capacity (TEAC) and by using stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). The rehydration properties of air dried calcium alginate gel microbeads were investigated in water and phosphate buffer solution. Also, samples were analyzed by optical microscopy (OM). Encapsulation efficiency was obtained to be approximately 60 %. The results of TEAC and DPPH tests indicate that antioxidant activity was preserved at a satisfactory level. The average diameters of fresh and dried microbeads were 860.8±44.9 and 416.0±37.2 μm, respectively. The particles, with and without EO, rehydrated in buffer were highly swollen, from 5000 to 10000 %w/w. The results suggest that alginate microbeads encapsulating EO appeared to be suitable dosage forms. Thus, possible applications of these microbeads could be in the production of functional foods. PB - 6th Central European Congress on Food, CEFood 2012 C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food T1 - Encapsulation of basil (Ocimum basilicum) essential oil EP - 1092 SP - 1087 UR - https://hdl.handle.net/21.15107/rcub_technorep_1993 ER -
@conference{ author = "Kalušević, Ana and Lević, Steva and Đorđević, Verica and Beatović, D. and Jelačić, S. and Bugarski, Branko and Nedović, Viktor", year = "2012", abstract = "Basil (Ocimum basilicum) is an aromatic plant widely used as a culinary herb, commonly added as fresh. There are many scientific studies that have confirmed health benefits of the basil oil. Bioactive compounds of the essential oils found in basil have antioxidant and antimicrobial properties. However, effectiveness of these compounds depends on preserving their stability, which can be increased by encapsulation. The aim of this study was to encapsulate the basil essential oil (EO) in alginate microbeads in order to protect and stabilize bioactive compounds in it. Calcium alginate microbeads entrapping the EO were produced by electrostatic extrusion technique. The obtained microbeads were characterized from the aspect of total phenol content, encapsulation efficiency and antioxidant capacity. Total polyphenol content (TPC) of microbeads was analyzed by the Folin-Ciocalteu reagent. Encapsulation efficiency was calculated as the ratio between the TPC in the citrate solution of dissolved microbeads and the TPC of the initial EO. The radical scavenging activity was determined as Trolox equivalent antioxidant capacity (TEAC) and by using stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). The rehydration properties of air dried calcium alginate gel microbeads were investigated in water and phosphate buffer solution. Also, samples were analyzed by optical microscopy (OM). Encapsulation efficiency was obtained to be approximately 60 %. The results of TEAC and DPPH tests indicate that antioxidant activity was preserved at a satisfactory level. The average diameters of fresh and dried microbeads were 860.8±44.9 and 416.0±37.2 μm, respectively. The particles, with and without EO, rehydrated in buffer were highly swollen, from 5000 to 10000 %w/w. The results suggest that alginate microbeads encapsulating EO appeared to be suitable dosage forms. Thus, possible applications of these microbeads could be in the production of functional foods.", publisher = "6th Central European Congress on Food, CEFood 2012", journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food", title = "Encapsulation of basil (Ocimum basilicum) essential oil", pages = "1092-1087", url = "https://hdl.handle.net/21.15107/rcub_technorep_1993" }
Kalušević, A., Lević, S., Đorđević, V., Beatović, D., Jelačić, S., Bugarski, B.,& Nedović, V.. (2012). Encapsulation of basil (Ocimum basilicum) essential oil. in CEFood 2012 - Proceedings of 6th Central European Congress on Food 6th Central European Congress on Food, CEFood 2012., 1087-1092. https://hdl.handle.net/21.15107/rcub_technorep_1993
Kalušević A, Lević S, Đorđević V, Beatović D, Jelačić S, Bugarski B, Nedović V. Encapsulation of basil (Ocimum basilicum) essential oil. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1087-1092. https://hdl.handle.net/21.15107/rcub_technorep_1993 .
Kalušević, Ana, Lević, Steva, Đorđević, Verica, Beatović, D., Jelačić, S., Bugarski, Branko, Nedović, Viktor, "Encapsulation of basil (Ocimum basilicum) essential oil" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1087-1092, https://hdl.handle.net/21.15107/rcub_technorep_1993 .