Antimicrobial activity of lavandin essential oil formulations against three pathogenic food-borne bacteria

Lavandin (Lavandula hybrida) essential oil contains components with biocide and antiviral properties that can be used as substitutes of antibiotics. This application requires an appropriate formulation of the essential oil. In the present work, the antimicrobial activity of free and encapsulated lavandin essential oil against three pathogenic bacteria (Gram-negative: Escherichia coli; Gram-positive: Staphylococcus aureus and Bacillus cereus) was determined. The formulations were prepared using innovative high-pressure techniques (PGSS and PGSS-drying) as well as spray-drying. Carrier materials used for the encapsulation were soybean lecithin, n-octenyl succinic anhydride (OSA) modified starch and poly-caprolactone. Results demonstrated that lavandin oil antibacterial activity could be enhanced by encapsulation, due to the protection and control release of the oil. As well, encapsulation might present an interesting opportunity to facilitate the action of antimicrobials, improving essential oil penetration inside of the outer membrane.

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► The potential of lavandin essential oil formulations as antimicrobial agents against foodborne bacteria was demonstrated.
► Antibacterial effectiveness of the formulations depended mainly on the lavandin oil concentration and the encapsulating agent. Soybean lecithin resulted to be the most efficient carrier material due to its capacity to spontaneously form liposomes.
► E. coli (gram-negative bacteria) resulted to be the most sensitive strain, due to the differences in the cell membrane of bacterial groups.
► Encapsulation process is an important parameter, determining the load, size and morphology of the particles.