Characteristics of microcapsule of red ginger ( <i>Zingiber officinale</i> var. <i>Rubrum</i> ) essential oil produced from different Arabic gum ratios on antimicrobial activity toward <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>

Abstract

Essential oil has antimicrobial activity. Encapsulation of essential oil might affect its antimicrobial activity. The present study was aimed to study the characteristic of red ginger essential oil microcapsule obtained from varying Arabic gum ratios on the growth inhibition of E. coli dan S. aureus. Red ginger essential oil from steam distillation was coated using Arabic gum with ratio 1:3, 1:4, 1:5 (w/b). The 1:3 (v/w) ratio of red ginger essential oil and Arabic gum showed the best microcapsule characteristics with average inhibition diameter zones 5.67 mm for E. coli and 6.67 mm for S. aureus, and reduction of bacterial count for E. coli 1.8 log CFU/g and S. aureus 2.3 log CFU/g, yield of microcapsule 51.54%, water activity 0.207, water content 3.57%, solubility 97.46%, surface oil 0.08%, and particle size 258.2 µm. The major component of red ginger essential oil was ar-curcumene, zingiberen, β-bisabolene, β-sesquiphellandrene, and camphene.