Vapor Phase Antimicrobial Active Packaging Application of Chitosan Capsules Containing Clove Essential Oil for the Preservation of Dry Cakes

The objective of this research was to develop active packaging that used a vapor-phase antimicrobial agent incorporated into chitosan capsules to extend the shelf life of dry cakes. The clove essential oil (CEO) was encapsulated into chitosan capsules using an emulsion-ionic gelation crosslinking technique. CEO loading in chitosan was taken in different ratios (0.0:1, 0.25:1, 0.50:1, 0.75:1, 1:1, 1.25:1, 1.50:1) and validated using Fourier Transform-Infrared (FT-IR) spectra and a Field-Emission Scanning Electron Microscope (FE-SEM). The thermal stability of the capsules was evaluated using thermogravimetric analysis (TGA). Differential Scanning Calorimetry (DSC) was used to assess the oxidative thermal stability of the compounds. The encapsulation efficiency and loading capacity were 12.01 and 8.01 for 1.50:1 (CEO: Chitosan) loaded samples. The antimicrobial activity of active capsules was performed in the vapor phase. It completely prevented the development of E. coli and S. aureus when CEO was used with chitosan in more than a 1:1 ratio. Finally, the dry cakes were packed with active capsules, and bacterial growth was reduced until the 10th day of packing.