Antibacterial activity of essential oil encapsulated sodium iota-carrageenan fibers

Carter, Carlos, Devon M.S., Purdue University, December 2016. Antibacterial Activity of Essential Oil Encapsulated Sodium Iota-Carrageenan Fibers. Major Professors: Dr. Arun K. Bhunia & Dr. Srinivas Janaswamy Spoilage microorganisms cause food waste and loss of quality. While the foodborne pathogen outbreaks lead to thousands of hospitalizations and deaths. Essential oils (EOs), plant extracts, possess the required antimicrobial activities and thus their usage stands out as a feasible approach for controlling the undesirable bacterial growth in food systems. However, EOs are highly volatile and lose their activity upon exposure to environmental conditions. In this regard, their encapsulation in Generally Recognized As Safe (GRAS) matrices such as food grade polysaccharides especially iotacarrageenan could be one of the viable alternatives. Iota-carrageenan, sulfated polysaccharide from marine algae, is being used in food, pharmaceutical and medical application as a gelling and thickening agent. Ordered networks composed of water pockets of the dimensions of EOs could be created by stretching the oriented fibers of iota-carrageenan. These water pockets readily encapsulate the EOs, protect from external stresses, e.g. heat, light, moisture, and release in a controlled manner. Herein, two EOs, carvacrol and eugenol mixed in ethanol and Tween 80 were encapsulated in sodium salt form of iota-carrageenan fibers. The antimicrobial activity was tested