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Characterization of Microencapsulated Rosemary Essential Oil and Its Antimicrobial Effect on Fresh Dough

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Abstract

This study aimed to characterize rosemary essential oil particles obtained by spray-drying and to evaluate their antimicrobial activity. Measurements of mycelial growth of Penicillium and Aspergillus fungi, isolated from fresh dough, were made applying oil concentrations of 1.0, 5.0, 10.0, 20.0, and 50.0 μL/mL. Fungi and yeast counts in the fresh dough submitted to the control (no oil), pure oil, and microencapsulated oil treatments were also conducted. The microcapsules showed 50 % oil retention after drying, and the major oil components identified were 1,8-cineole (29.0 %), camphor (26.6 %), and α-pinene (10.6 %). The analysis of the particles revealed surfaces without fissures, with a mean particle size of 12.2 μm and presenting an amorphous structure. The growth inhibiting effect of Penicillium sp. fungus, compared to the control, was verified at concentrations of 1.0, 5.0, and 10.0 μL/mL rosemary essential oil, which did not differ among them. For Aspergillus sp., the application of 10.0 μL/mL oil provided greater inhibition compared to 1.0 and 5.0 μL/mL. Complete inhibition occurred with the application of 50.0 μL/mL for both fungal genera tested. At 8 days of dough storage at 25 °C, a decrease of at least 0.7 and 1.5 log cycles of fungal growth was observed in the dough with pure oil and that with microencapsulated oil, respectively, relative to the control. The microencapsulation process retained the antimicrobial property of rosemary essential oil and provided further extension of this activity over time when applied to fresh dough.

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Acknowledgments

The authors thank FAPEMIG (Minas Gerais State Foundation for Research Development, Brazil) for the financial support.

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Authors and Affiliations

  1. Institute of Agricultural Sciences, Federal University of Viçosa, Campus de Rio Paranaíba, 38810-000, Rio Paranaíba, MG, Brazil

    Rhana Amanda Ribeiro Teodoro, Regiane Victória de Barros Fernandes & Amanda Umbelina de Souza

  2. Food Science Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil

    Regiane Victória de Barros Fernandes, Diego Alvarenga Botrel & Soraia Vilela Borges

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  1. Rhana Amanda Ribeiro Teodoro
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  2. Regiane Victória de Barros Fernandes
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  3. Diego Alvarenga Botrel
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  5. Amanda Umbelina de Souza
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Correspondence to Diego Alvarenga Botrel.

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Teodoro, R.A.R., de Barros Fernandes, R.V., Botrel, D.A. et al. Characterization of Microencapsulated Rosemary Essential Oil and Its Antimicrobial Effect on Fresh Dough. Food Bioprocess Technol 7, 2560–2569 (2014). https://doi.org/10.1007/s11947-014-1302-1

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