Since ancient times, lavender has served as a natural remedy in herbal and aromatherapy. People used to fill pillows with lavender to promote a good night’s sleep and to chase away nightmares. This herb was also utilized to reduce anxiety, improve mood and soothe stomach irritations. Now, it is commonly used in various industrial areas, such as pharmaceuticals, cosmetics and perfumes. In food manufacturing, it is regarded as a natural flavoring agent for candy, ice cream, beverages, chewing gum and baked goods.
One of the most important properties of lavender essential oil is its antimicrobial activity.
Lavender essential oil encapsulated in hydroxypropyl-β-cyclodextrin (HPBCD) was studied. The thermal stability increased by encapsulation. GC-MS analysis revealed changes in lavender essential oil composition after encapsulation: linalyl anthranilate content decreased from 42% to 24%, while the linalool content increased from 35% to 61%. In the antibacterial activity tests, the minimal inhibition concentration (MIC) of the lavender essential oil could be reduced approximately 3-fold against Staphylococcus aureus, Escherichia coli and Candida albicans by encapsulation in HPBCD due to the enhanced solubility and bioavailability.
The encapsulated lavender essential oil might be a potential antimicrobial for inhibiting pathogens in food systems.
Chao Yuan, Yanli Wang, Yawei Liu, Bo Cui (2019) Physicochemical characterization and antibacterial activity assessment of lavender essential oil encapsulated in hydroxypropyl-beta-cyclodextrin. Industrial Crops and Products 130, 104-110