Enhancing the functionality of the Origanum compactum essential oil capsules by combining sugarcane wax with various biopolymers

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作   者：

Hashim, Sulafa B. H.;  Tahir, Haroon Elrasheid;  Mahdi, Amer Ali;  Al-Maqtari, Qais Ali;  Shishir, Mohammad Rezaul Islam;  Mahunu, Gustav Komla;  Akpabli-Tsigbe, Nelson Dzidzorgbe Kwaku;  Zhang, Junjun;  Zou, Xiaobo;  Shi, Jiyong; 

作者机构：

University for Development Studies Faculty of Agriculture Food and Consumer Sciences;  Univ Tun Hussein Onn Malaysia UTHM;  Alneelain Univ;  Jiangsu University School of Food and Biological Engineering;  Sanaa Univ;  USDA; 

关键词：

Oxidative stability;  Antioxidant activity;  Microcapsulation;  Origanum compactum essential oil;  Antibacterial activity;  Sugarcane wax; 

期刊名称：

Journal of Food Measurement and Characterization

i s s n：

2193-4126

年卷期：

2025 年 19 卷 2 期

页   码：

833-849

页   码：

摘   要：

The research used the encapsulation approach to enclose the promising natural food preserver, Origanum compactum essential oil (OM), with different wall materials to improve its stability, effectiveness, and antimicrobial properties. The essential delivery method consisted of a solid lipid structure composed of sugarcane wax (SRW) combined with various wall materials including whey protein (WN), maltodextrin (MN), and gum Arabic (GC), namely WN/RSW/OM, MN/SRW/OM, and GC/SRW/OM. The research analyzed the effectiveness of encapsulation, morphological, crystallization, thermal, and physiochemical characteristics. The results revealed that the most efficient microcapsule (95.5%) and a higher crystallinity (32.61%) were achieved by the WN/SRW/OM and demonstrated distinct thermal and physiochemical parameters within the microcapsules. The research evaluated the storage stability of the release phenolic compound, antioxidant activity, and oxidative stability over a 60-day storage period at 4 and 25 degrees C. Moreover, the antibacterial activity of the microcapsules was assessed at various doses, revealing their inhibitory impact on both Escherichia coli (gram-negative) and Staphylococcus aureus (gram-positive) bacteria, with an optimum inhibitory effect against both strains in the WN/SRW/OM. This research emphasizes that using WN/SRW as wall materials has superior qualities to preserve and deliver the core material OM, indicating potential applications in diverse industries.