Abstract

CHITOSAN ENCAPSULATED CLOVE OIL NANOCAPSULES AS A NOVEL BIOPRESERVATIVE IN TOMATO KETCHUP: AN INVITRO STUDY

Shilpa Sabnis* and Nazia Shaikh

ABSTRACT

Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf-life, and biological activity of oils. Clove oil has various antibacterial, antifungal, and antioxidant properties. But, the use of clove oil as a food preservative is a bit challenging due to its strong fragrance and taste which may interfere with the sensory acceptability of food. Therefore, a strategy like encapsulation would help solve the problem and serve the purpose. In the present study, clove oil loaded chitosan nanocapsules were synthesized using Ionotropic Gelation Method and the nanocapsules formed were characterized using Scanning Electron Microscopy and FT-IR Spectroscopy. The results revealed presence of spherical nanocapsules with a diameter ranging from of 16.9 nm to 68.1 nm. The nanoparticulate formulation exhibited a good anti-oxidant activity as well as a long lasting antimicrobial activity against microbes in vitro as well as in freshly prepared tomato ketchup which can be attributed to the synergistic effect of clove oil and chitosan nanoparticles along with slow and sustained release of the loaded clove oil.

Keywords: Chitosan, clove oil, nanocapsules, antibacterial, antifungal, antioxidant, food preservative.