1. Chemical composition, antimicrobial property and microencapsulation of Mustard (Sinapis alba) seed essential oil by complex coacervation.
- Author
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Peng C, Zhao SQ, Zhang J, Huang GY, Chen LY, and Zhao FY
- Subjects
- Agar chemistry, Capsules, Distillation, Gas Chromatography-Mass Spectrometry, Gelatin analysis, Microbial Sensitivity Tests, Microscopy, Electron, Scanning, Particle Size, Plant Extracts chemistry, Spectroscopy, Fourier Transform Infrared, Temperature, Anti-Bacterial Agents pharmacology, Drug Compounding methods, Gram-Negative Bacteria drug effects, Gram-Positive Bacteria drug effects, Oils, Volatile chemistry, Seeds chemistry, Sinapis chemistry
- Abstract
In this study, the essential oil from mustard seed was isolated by simultaneous steam distillation and extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS). Fourteen components were identified in the mustard seed essential oil with allyl isothiocyanate being the main component (71.06%). The essential oil has a broad-spectrum antimicrobial activity with inhibition zones and MIC values in the range of 9.68-15.57 mm and 128-512 μg/mL respectively. The essential oil was subsequently encapsulated in complex coacervation microcapsules with genipin, a natural water-soluble cross-linker. The optimum parameters for the hardening effectiveness of the genipin-hardened essential oil microcapsules were 8h at 40°C and pH 10.0 with a genipin concentration of 0.075 g/g gelatin. The genipin-hardened microcapsules had a particle size of mainly 5-10 μm and strong chemistry stability which is potential for its application in food preservation., (Copyright © 2014 Elsevier Ltd. All rights reserved.)
- Published
- 2014
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