Effectiveness of Maltodextrin as a Coating in Microencapsulation of Clove Leaves Oil (Syzygium aromaticum) for Antibacterial Applications

Abstract

Clove leaves oil is potential oil used as antibacterial such as Escherichia coli. However, clove leaves oil has several disadvantages, including being easily oxidized and volatile. In order to overcome this problem a microencapsulation process is carried out. The purpose of this study was to test the ability of clove leaves oil and the results of microencapsulation as an antibacterial E. coli. Clove leaves oil was isolated using water-steam distillation. Furthermore, the obtained essential oil was microcapsulated by spray-drying method. Microencapsulation results were characterized using SEM (Scanning Electron Microscope) to determine the morphology of the produced material. The SEM results indicate that the resulting microcapsules are rounded shape, which shows that the formed microcapsules have not fully developed. The results of the activity test by using clove leaves oil as an antibacterial E. coli denoted a inhibitory zone diameter was 15.2 mm, while the oil was microencapsulated with a coating ratio of 1:4, 1:6, 1:8, 1:10, 1:12 produces inhibitory zones 9.9; 11.3; 12.9; 14.8 and 17.5 mm, respectively. Results of statistical tests indicate that antibacterial activity of clove leaves oil is 100 % significantly different from the comparative microencapsulation activity 1:4 with tvalue = 11.30>ttab = 9.93. Ratio microcapsul 1:6; 1:8; 1:10 and 1:12 having activities that were no different from clove leaves oil 100% and were showed by tvalue 8.65; 4.25; 0.76; 2.62, respectively < ttab = 9.93 on the confidence level α = 0,01; df =2. Thus it can be stated that minimum ratio of maltodextrin to clove leaves oil that can be used as a coating is a microcapsule ratio of 1: 6.