Microemulsion design to enhance antibacterial activity of cinnamon essential oil for food preservatives

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Microemulsion design to enhance antibacterial activity of cinnamon essential oil for food preservatives

Djiuardi, Evelyn - Personal Name; Nugraha, Tutun - Personal Name;

This research focused on the study of the capability of cinnamon essential oil as antibacterial agent, which is further used as food preservative agent. The study occupied further research on specific type, concentration, and amount of emulsifier needed to make the cinnamon essential oil miscible in water without causing destruction in its antibacterial activity. In this investigation, four different emulsifiers were tested, namely Tween 20, Tween 80, soya lechitin, and carboxymethyl cellulose (CMC) to stabilize the essential oil in water. The emulsifiers were used at 2% w/w, while the essential oil concentrations were varied at 0.5%, 1%, and 1.5%. Among the four types of emulsifier, CMC showed the best results as an emulsifying agent in terms of its antibacterial activities. Furthermore, in this study the micro emulsion was applied as a food preservative agent for meatball, known locally as bakso. CMC and cinnamon essential oil (0.5%, 1%, and 1.5%) showed satisfactory results in delaying the spoilage of the meatballs.

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Series Title: -
Call Number: 821
Publisher: : Swiss German University., 2010
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
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Edition: -
Subject(s): FT
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