Skip to main content
SpringerLink
Log in

Edible antimicrobial films based on microencapsulated lemongrass oil

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Edible films and coatings have been proposed as viable alternatives for the preservation of fresh food such as fruit, meat, fish and cheese. They can be designed to contain natural antioxidants, vitamins and antimicrobials in order to extend shelf life of the product keeping the natural sensorial properties. Essential oils have been targeted as potential active principles for edible films and coatings given their well-recognized antioxidant, antimicrobial and sensory properties. In the present work, lemongrass oil (LMO) microcapsules were prepared by the emulsification-separation method using sodium caseinate as wall material. Microcapsules had an average size of 22 μm and contained over 51 % oil in their nucleus. The release kinetics of the LMO components was studied for both, microcapsules and microcapsule containing films. Experimental data for the controlled release of LMO components showed good correlation with Peppas and Weibull models. The effect of the alginate matrix on the release parameters of the mathematical models could be detected by the modification of the b constant of the Weibull equation which changed from 0.167 for the microcapsules to 0.351 for the films. Films containing LMO at concentrations of 1250, 2500 and 5000 ppm were able to inhibit growth of Escherichia coli ATCC 25922 and Listeria monocytogenes ISP 65–08 in liquid cultures. A possible future application of these films for shelf life extension of fresh food is discussed.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Anitha R, Ramachandran T, Rajendran R, Mahalakshmi M (2011) Microencapsulation of lemon grass oil for mosquito repellent finishes in polyester textiles. Elixir Bio Phys 40:5196–5200

    Google Scholar 

  • Bustos R, Romo L, Yanez K, Daz G, Romo C (2003) Oxidative stability of carotenoid pigments and polyunsaturated fatty acids in microparticulate diets containing krill oil for nutrition of marine fish larvae. J Food Eng 56:289–293

    Article  Google Scholar 

  • Cagri A, Ustunoi Z, Ryser ET (2001) Antimicrobial, mechanical, and moisture barrier properties of low pH whey protein-based edible films containing aminobenzoic or sorbic acids. J Food Sci 66:865–870

    Article  CAS  Google Scholar 

  • CREU (2011) Commission regulation (EU) No 10/2011 of 14 January 2011 on plastic materials and articles intended to come into contact with food Text with EEA relevance. Off J Eur Union L 12/89

  • Fang Y, Dalgleish DG (1993) Dimensions of the adsorbed layers in oil-in-water emulsions stabilized by caseins. J Colloid Interface Sci 156:329–334

    Article  CAS  Google Scholar 

  • Guilbert S, Cuq B, Gontard N (1997) Recent innovations in edible and/or bidegradable packing materials. Food Addit Contam 6:741–751

    Article  Google Scholar 

  • Hambleton A, Debeaufort F, Bonnotte A, Voilley A (2009) Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound. Food Hydrocoll 23:2116–2124

    Article  CAS  Google Scholar 

  • Han C, Zhao Y, Leonard SW, Traber MG (2004) Edible coating improve storability and enhance nutritional value of fresh strawberries (Frogaria ananassa) and raspberries (Rubus idenus). Postharvest Biol Technol 33:67–78

    Article  CAS  Google Scholar 

  • Hogan SA, McNamee BF, O’Riordan ED, O’Sullivan M (2001a) Microencapsulating properties of sodium caseinate. J Agric Food Chem 49:1934–1938

    Article  CAS  Google Scholar 

  • Hogan SA, McNamee BF, O’Riordan ED, O’Sullivan M (2001b) Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends. Int Dairy J 11:137–144

    Article  CAS  Google Scholar 

  • Jiménez M, Fabra J, Talens P, Chiralt A (2010) Effect of lipid self-association on the microstructure and physical properties of hydroxypropyl-methylcellulose edible films containing fatty acids. Carbohydr Polym 82:585–593

    Article  Google Scholar 

  • Kraśniewska K, Gniewosz M (2012) Substances with antibacterial activity in edible films – a review. Pol J Food Nutr Sci 62:199–206

    Google Scholar 

  • Leimann FV, Gonçalves OH, Machado RAF, Bolzan A (2009) Antimicrobial activity of microencapsulated lemongrass essential oil and the effect of experimental parameters on microcapsules size and morphology. Mater Sci Eng C 29:430–436

    Article  CAS  Google Scholar 

  • Maizura M, Fazilah A, Norziah MH, Karim AA (2007) Antibacterial activity and mechanical properties of partially hydrolyzed sago starch-alginate edible film containing lemongrass oil. J Food Sci 72:C324–C330

    Article  CAS  Google Scholar 

  • Maizura M, Fazilah A, Norziah MH, Karim AA (2008) Antibacterial activity of modified sago starch-alginate based edible film incorporated with lemongrass (Cymbopogon citratus) oil. Int Food Resh J 15:233–236

    Google Scholar 

  • Martins IM, Rodrigues SN, Barreiro F, Rodrigues AE (2009) Microencapsulation of thyme oil by coacervation. J Microencapsul 26:667–675

    Article  CAS  Google Scholar 

  • Mauer LJ, Smith DE, Labuza TP (2000) Water vapor permeability, mechanical, and structural properties of edible P-Casein films. Int Dairy J 10:353–358

    Article  CAS  Google Scholar 

  • Miron D, Battisti F, Ten C, Mayorga P, Scherman E (2012) Spectrophotometric simultaneous determination of citral isomers in cyclodextrin complexes with partial least squares supported approach. Curr Pharm Anal 8:401–408

    Article  CAS  Google Scholar 

  • Ohno T, Kita M, Yamaoka Y, Imamura S, Yamamoto T, Mitsufuji S, Kodama T, Kashima K, Imanishi J (2003) Antimicrobial activity of essential oils against Helicobacter pylori. Helicobacter 8:207–215

    Article  CAS  Google Scholar 

  • Olorunnisola SK, Asiyanbi HT, Hammed AM, Simsek S (2014) Biological properties of lemongrass: an overview. Int Food Res J 21:455–462

    CAS  Google Scholar 

  • Papadopoulou V, Kosmidis K, Vlachou M, Macheras P (2006) On the use of the Weibull function for the discernment of drug release mechanisms. Int J Pharm 309:44–50

    Article  CAS  Google Scholar 

  • Pavlath AE, Orts W (2009) Edible films and coatings: why, what, and how? In: Embuscado ME, Huber KC (eds) Edible films and coatings for food applications. Springer, New York, pp 1–23

    Chapter  Google Scholar 

  • Quirós-Sauceda AE, Ayala-Zavala JF, Olivas GI, González-Aguilar GA (2014) Edible coatings as encapsulating matrices for bioactive compounds: a review. J Food Sci Technol 51:1674–1685

    Article  Google Scholar 

  • Ritger PL, Peppas NA (1987a) A simple equation for description of solute release I. Fickian and non-fickian release from non-swellable devices in the form of slabs, spheres, cylinders or discs. J Control Release 5:23–36

    Article  CAS  Google Scholar 

  • Ritger PL, Peppas NA (1987b) A simple equation for description of solute release II. Fickian and anomalous release from swellable devices. J Control Release 5:37–42

    Article  CAS  Google Scholar 

  • Rojas-Graü MA, Avena-Bustillos RJ, Friedman M, Henika PR, Martín-Belloso O, Mchugh TH (2006) Mechanical, barrier, and antimicrobial properties of apple puree edible films containing plant essential oils. J Agric Food Chem 54:9262–9267

    Article  Google Scholar 

  • Saddiq AA, Khayyat SA (2010) Chemical and antimicrobial studies of monoterpene: citral. Pestic Biochem Physiol 98:89–93

    Article  CAS  Google Scholar 

  • Siepmann J, Peppas NA (2001) Modelling of drug release from delivery systems based on hydroxypropyl methylcellulose (HPMC). Adv Drug Deliv Rev 48:139–157

    Article  CAS  Google Scholar 

  • Siepmann J, Peppas NA (2011) Higuchi equation: derivation, applications, use and misuse. Int J Pharm 418:6–12

    Article  CAS  Google Scholar 

  • Singh BR, Singh V, Singh RK, Ebibeni N (2011) Antimicrobial activity of lemongrass (Cymbopogon citratus) oil against microbes of environmental, clinical and food origin. Int Res J Pharm Pharmacol 1:228–236

    Google Scholar 

  • Starliper CE, Ketola HG, Noyes AD, Schill WB, Henson FG, Chalupnicki MA, Dittman DE (2015) An investigation of the bactericidal activity of selected essential oils to Aeromonas spp. J Adv Res 6:89–97

    Article  CAS  Google Scholar 

  • Taweechaisupapong S, Ngaonee P, Patsuk P, Pitiphat W, Khunkitti W (2012) Antibiofilm activity and post antifungal effect of lemongrass oil on clinical Candida dubliniensis isolate. S Afr J Bot 78:37–43

    Article  CAS  Google Scholar 

  • Tongnuanchan P, Benjakul S (2014) Essential oils: extraction, bioactivities, and their uses for food preservation. J Food Sci 79:R1231–R1249

    Article  CAS  Google Scholar 

  • Vázquez-Sánchez D, Cabo ML, Rodríguez-Herrera JJ (2014) Antimicrobial activity of essential oils against Staphylococcus aureus biofilms. Food Sci Technol Int. doi:10.1177/1082013214553996

    Google Scholar 

  • Weisheimer VD, Miron CB, Silva SS, Guterres EE, Schapoval S (2010) Microparticles containing lemongrass volatile oil: preparation, characterization and thermal stability. Pharmazie 65:885–890

    CAS  Google Scholar 

  • Yang L, Paulson AT (2000) Mechanical and water vapor properties of edible gellan films. Food Res Int 33:63–570

    Article  Google Scholar 

Download references

Acknowledgments

The authors thank the financial support of the Chilean National Commission of Science and Technology (CONICYT), through the Research Grant FONDECYT N° 1131017.

Author information

Authors and Affiliations

  1. Department of Chemical Engineering, Faculty of Engineering, University of Santiago de Chile, Av. Libertador Bernardo O’Higgins 3363, Estación Central, 9170022, Santiago, Chile

    Rubén O. Bustos C. & Francesca V. Alberti R.

  2. Department of Food Science and Technology, Faculty of Technology, University of Santiago de Chile, Av. Ecuador N° 3769, 9170124 Estación Central, Santiago, Chile

    Silvia B. Matiacevich

Authors
  1. Rubén O. Bustos C.
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Francesca V. Alberti R.
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Silvia B. Matiacevich
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Rubén O. Bustos C..

Additional information

Research highlights

1. Lemongrass oil was microencapsulated within a sodium caseinate wall to generate microparticles of 22 μm in diameter containing 51 % oil by weight.

2. Microencapsulated lemongrass oil was introduced into alginate films and their controlled released kinetics data were fitted to Higuchi, Peppas and Weibull models.

3. The Weibull model was the best suited for the study of these systems since it allows that the microstructural differences between the caseinate shell of the microcapsules and the alginate matrix of the film can be expressed in the value of the b exponent of the model equation.

4. Films containing microencapsulated lemongrass oil were able to inhibit growth of Escherichia coli ATCC 25922 and Listeria monocytogenes ISP 65–08 in liquid cultures.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Bustos C., R.O., Alberti R., F.V. & Matiacevich, S.B. Edible antimicrobial films based on microencapsulated lemongrass oil. J Food Sci Technol 53, 832–839 (2016). https://doi.org/10.1007/s13197-015-2027-5

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-2027-5

Keywords

Search

Navigation