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Extraction, Characterization, and Encapsulation of Cinnamon Hydrosol Obtained via Microwave-Assisted Hydrodistillation: Analysis of Antioxidant and Antimicrobial Activities

Bruno, Dominga Estela et al · Pandawa Institute · 2024

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Autore / responsabile
Bruno, Dominga Estela et al
Editore
Pandawa Institute
Anno
2024
ISSN
2963-654X
ISSN
2963-654X
Lingua
Inglés

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Microwave-assisted hydrodistillation (MAHD) method was employed to extract cinnamon oil and hydrosol (a byproduct). The total polyphenol content (TPC) of the cinnamon hydrosol (CH) was determined using the Folin-Ciocalteu method, and its antioxidant power was assessed through the DPPH radical reduction method. Gas chromatography was utilized to quantify the main bioactive compound (cinnamaldehyde). The disc agar diffusion method was applied to evaluate the inhibition of pathogenic microorganisms. To protect the bioactive compound, an encapsulation method involving cross-linking with calcium alginate was utilized. The capsules were examined using environmental scanning electron microscopy (ESEM). The TPC content was found to be 15.63 ± 0.21 mg gallic acid/g dry matter, and the DPPH radical inhibition rate was 84.26 ± 1.35%. CH exhibited a significant inhibitory effect against Escherichia coli, and a moderate inhibition effect against Shigella flexneri, Salmonellaspp., Salmonella typhimurium, and Escherichia coliEPEC. Finally, successful encapsulation of CH was achieved using sodium alginate, resulting in bead sizes ranging between 1.75 and 2.75 mm Fil: Bruno, Dominga Estela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Campañone, Laura Analia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina

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APA 7

Bruno, D. E. E. A. (2024). Extraction, Characterization, and Encapsulation of Cinnamon Hydrosol Obtained via Microwave-Assisted Hydrodistillation: Analysis of Antioxidant and Antimicrobial Activities. http://hdl.handle.net/11336/256018

MLA

Bruno, Dominga Estela et al. "Extraction, Characterization, and Encapsulation of Cinnamon Hydrosol Obtained via Microwave-Assisted Hydrodistillation: Analysis of Antioxidant and Antimicrobial Activities." 2024. http://hdl.handle.net/11336/256018.

Chicago

Bruno, Dominga Estela et al. 2024. "Extraction, Characterization, and Encapsulation of Cinnamon Hydrosol Obtained via Microwave-Assisted Hydrodistillation: Analysis of Antioxidant and Antimicrobial Activities.". http://hdl.handle.net/11336/256018.

Harvard

Bruno, D. E. E. A. 2024, Extraction, Characterization, and Encapsulation of Cinnamon Hydrosol Obtained via Microwave-Assisted Hydrodistillation: Analysis of Antioxidant and Antimicrobial Activities, Pandawa Institute, available at: http://hdl.handle.net/11336/256018 [Accessed 9 Aug. 2026].

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Titolo
Extraction, Characterization, and Encapsulation of Cinnamon Hydrosol Obtained via Microwave-Assisted Hydrodistillation: Analysis of Antioxidant and Antimicrobial Activities
Autore / collaboratori
Bruno, Dominga Estela et al
Editore
Pandawa Institute
Anno di pubblicazione
2024
ISSN
2963-654X
ISSN
2963-654X
Lingua
Inglés

Soggetti

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Cinnamomum zeylanicum hydrosol ; Microwave-assisted hydrodistillation ; Antioxidant power ; Microbiological characterization ; Encapsulation; https://purl.org/becyt/ford/2.11; https://purl.org/becyt/ford/2
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