Micro-encapsulation of Eugenia supra-auxillaris phenolics Rich Fraction for Its Possible Use as a Natural Food Preservative
Elsayed, H., Salama, H., Elshafei, K., Hegazi, N. (2018). Micro-encapsulation of Eugenia supra-auxillaris phenolics Rich Fraction for Its Possible Use as a Natural Food Preservative. EKB Journal Management System, 61(1), 85-91. doi: 10.21608/ejchem.2017.2190.1176
Hoda Elsayed; Heba Salama; Kawther Elshafei; Nesrine Mahmoud Hegazi. "Micro-encapsulation of Eugenia supra-auxillaris phenolics Rich Fraction for Its Possible Use as a Natural Food Preservative". EKB Journal Management System, 61, 1, 2018, 85-91. doi: 10.21608/ejchem.2017.2190.1176
Elsayed, H., Salama, H., Elshafei, K., Hegazi, N. (2018). 'Micro-encapsulation of Eugenia supra-auxillaris phenolics Rich Fraction for Its Possible Use as a Natural Food Preservative', EKB Journal Management System, 61(1), pp. 85-91. doi: 10.21608/ejchem.2017.2190.1176
Elsayed, H., Salama, H., Elshafei, K., Hegazi, N. Micro-encapsulation of Eugenia supra-auxillaris phenolics Rich Fraction for Its Possible Use as a Natural Food Preservative. EKB Journal Management System, 2018; 61(1): 85-91. doi: 10.21608/ejchem.2017.2190.1176

Micro-encapsulation of Eugenia supra-auxillaris phenolics Rich Fraction for Its Possible Use as a Natural Food Preservative

Egyptian Journal of Chemistry
Article 8, Volume 61, Issue 1, January and February 2018, Page 85-91  XML PDF (572.53 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2017.2190.1176
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Authors
Hoda Elsayedorcid 1; Heba Salama2; Kawther Elshafeiorcid 3; Nesrine Mahmoud Hegazi email orcid 4
1dairy department National Research Center
2Department of Dairy Sciences, Division of food industries, National Research center
3Department of Dairy Sciences, Division of Food Industries National Research Center
4Department of Phtytochemistry and Plant Systematics, Divisiom of Pharmaceutical Industries, National Research Center
Abstract
Eugenia supra-auxillaris (family Myrtaceae) leaves were explored for their total phenolic content and antimicrobial activity against some food borne pathogens for its probable use as a food preservative. The total extract of E. supra-auxillaris exhibited significant antimicrobial activity against Bacillus cereus, Bacillus subtilis, Pseudomonas aeruginosa and Aspergillus niger at concentration of 100 mg/ml. Upon fractionation, the ethyl acetate fraction appeared to be more potent than the n-butanol fraction in inhibiting bacterial and fungal growth and had higher polyphenolic content. Three phenolic compounds were isolated and identified from the bioactive fraction. The impact of microencapsulation of the ethyl acetate fraction with sodium alginate (2%) was investigated. The micro-encapsulated fraction retained its antimicrobial activity as low as a concentration of 25 mg/ml. Since the tested pathogens are frequent candidates causing food-borne illnesses, it would be interesting to investigate the potentiality of their possible application in food to increase shelf life or promote safety.
Keywords
Eugenia supra-auxillaris; Phenolics; micro-encapsulation; anti-microbial; Sodium alginate
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