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Essential oil extraction from clove, characterization and application.

Gargi Ghoshal1, Tenzin Dolker2, Sakshi Gupta2

  • 1Dr S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, 160014, India. gargighoshal@yahoo.co.in.

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Summary

Clove oil encapsulated in gelatin hydrogel shows enhanced antimicrobial and antioxidant properties. This active food packaging material extends fruit shelf life by inhibiting bacterial growth.

Keywords:
Active packaging materialAntimicrobialAntioxidantEugenolGelatin

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Area of Science:

  • Food Science
  • Material Science
  • Pharmacology

Background:

  • Eugenol, a key component of clove oil (80-90%), possesses significant antimicrobial and antioxidant properties.
  • Clove oil's rapid metabolism limits its bioavailability; encapsulation enhances its stability and efficacy.
  • Developing effective delivery systems for eugenol is crucial for its application in food preservation and health.

Purpose of the Study:

  • To encapsulate clove essential oil in a gelatin hydrogel for improved stability and activity.
  • To evaluate the antimicrobial, antioxidant, and food packaging potential of the encapsulated clove oil.
  • To characterize the physicochemical properties of the eugenol-loaded hydrogel.

Main Methods:

  • Soxhlet and maceration techniques were employed for clove essential oil extraction using ethanol, methanol, and water.
  • Gelatin hydrogels were prepared and loaded with extracted clove essential oil.
  • Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), and X-ray Diffraction (XRD) were used for characterization.
  • Antimicrobial activity was assessed against E. coli and S. aureus, and radical scavenging activity was measured.

Main Results:

  • Soxhlet extraction yielded a higher amount of clove essential oil (44%) compared to maceration.
  • The encapsulation efficiency of clove essential oil in gelatin hydrogel was high, reaching 84.65%.
  • The eugenol-loaded hydrogel demonstrated enhanced radical scavenging activity (57%) and significant zones of inhibition against E. coli and S. aureus.
  • Coating apples with the hydrogel extended their shelf life, indicating its potential as active food packaging.

Conclusions:

  • Gelatin hydrogel encapsulation is an effective method for improving the stability and bioavailability of clove essential oil.
  • The eugenol-loaded hydrogel exhibits potent antimicrobial and antioxidant properties, suitable for active food packaging.
  • This approach offers a promising strategy for extending the shelf life of fruits and reducing food waste.