Characterization, antioxidant and antibacterial activity of essential oils and their encapsulation into biodegradable material followed by freeze drying
The study assessed the antimicrobial and antioxidant activities of commonly used and commercially available essential oils as an alternative to synthetic preservatives. The plant sources were as follows: lavender (Lavandula angustifolia), tea tree (Melaleuca alternifolia), bergamot (Citrus bergamia)...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001065342/Details |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 2 ; str. 282-289 |
| Glavni autori: | Kokina, Mariia (Author), Salević, Ana, Kalušević, Ana, Lević, Steva, Pantić, Milan, Pljevljakušić, Dejan, Šavikin, Katarina, Shamtsyan, Mark, Nikšić, Miomir, Nedović, Viktor |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.02.19.5957 Hrčak Food technology and biotechnology (Online) |
| LEADER | 03924naa a22004694i 4500 | ||
|---|---|---|---|
| 001 | NSK01001065342 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20200715135643.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 200603s2019 ci ad |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17113/ftb.57.02.19.5957 | |
| 035 | |a (HR-ZaNSK)001065342 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b eng |b hrv | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 664 |2 2011 | |
| 100 | 1 | |a Kokina, Mariia |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a Characterization, antioxidant and antibacterial activity of essential oils and their encapsulation into biodegradable material followed by freeze drying |h [Elektronička građa] / |c Mariia Kokina, Ana Salević, Ana Kalušević, Steva Lević, Milan Pantić, Dejan Pljevljakušić, Katarina Šavikin, Mark Shamtsyan, Miomir Nikšić, Viktor Nedović. |
| 300 | |b Ilustr., graf. prikazi. | ||
| 504 | |a Bibliografija: 30 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a The study assessed the antimicrobial and antioxidant activities of commonly used and commercially available essential oils as an alternative to synthetic preservatives. The plant sources were as follows: lavender (Lavandula angustifolia), tea tree (Melaleuca alternifolia), bergamot (Citrus bergamia) and peppermint (Mentha piperita). The antioxidant activity of essential oils was tested by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2´-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods. The microdilution broth susceptibility assay revealed that lavender and bergamot essential oils were more efficient in inhibiting the bacterial growth than other tested oils, with the minimum inhibitory concentration of 5 μg/mL. This study also reports the successful implementation of an electrostatic extrusion technique for encapsulating essential oils into alginate beads, which enables the essential oils to maintain their free radical scavenging ability over time. | ||
| 520 | |a U istraživanju je ispitan antimikrobni i antioksidacijski učinak uobičajenih i komercijalno dostupnih eteričnih ulja, kao alternativa sintetičkim konzervansima. Upotrijebljeni su sljedeći biljni izvori: lavanda (Lavandula angustifolia), čajevac (Melaleuca alternifolia), bergamot (Citrus bergamia) i paprena metvica (Mentha piperita). Antioksidacijska aktivnost eteričnih ulja ispitana je pomoću 2,2-difenil-1-pikrilhidrazil (DPPH) i 2,2′-azinobis (3-etilbenzotiazolin-6-sulfonska kiselina) (ABTS). Mikrodilucijska metoda pokazala je da su eterična ulja lavande i bergamota bila učinkovitija u inhibiciji rasta bakterija od drugih ispitanih ulja, uz minimalnu inhibicijsku koncentraciju od 5 μg/mL. U radu se također opisuje uspješnost primjene elektrostatske ekstruzije za inkapsulaciju eteričnih ulja u alginatne kuglice, što omogućuje zadržavanje sposobnosti neutralizacije slobodnih radikala eteričnih ulja tijekom vremena. | ||
| 653 | 0 | |a Eterična ulja |a Alginat |a Prirodni konzervansi |a Hlapljivost |a Antioksidacijska aktivnost |a Antibakterijska aktivnost | |
| 700 | 1 | |a Salević, Ana |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Kalušević, Ana |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Lević, Steva |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Pantić, Milan |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Pljevljakušić, Dejan |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Šavikin, Katarina |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Shamtsyan, Mark |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Nikšić, Miomir |4 aut | |
| 700 | 1 | |a Nedović, Viktor |4 aut | |
| 773 | 0 | |t Food technology and biotechnology (Online) |x 1334-2606 |g 57 (2019), 2 ; str. 282-289 |w nsk.(HR-ZaNSK)000484955 | |
| 981 | |b Be2019 |b B03/19 | ||
| 998 | |b dalo2006 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17113/ftb.57.02.19.5957 |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/223882 |y Hrčak |
| 856 | 4 | 0 | |u http://www.ftb.com.hr/images/pdfarticles/2019/April-June/FTB-57-282.pdf |y Food technology and biotechnology (Online) |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |