Microencapsulation of Lippia turbinata essential oil and its impact on peanut seed quality preservation

GIRARDI, NATALIA S.; GARCÍA, DAIANA; PASSONE, MARÍA A.; NESCI, ANDREA; ETCHEVERRY, MIRIAM

INTERNATIONAL BIODETERIORATION & BIODEGRADATION

ELSEVIER SCI LTD

Año: 2017 vol. 116 p. 227 - 233

0964-8305

In this study the use of complex coacervation to encapsulate the essential oil (EO) of Lippia turbinata (poleo) and its application for controlling fungal pathogens of peanut seeds were evaluated. High percentages of encapsulation of poleo EO were obtained (99.80%). At the end of storage period (78 d), between 3.5 and 63% of poleo EO were released from microcapsules, this action was favoured by the increase of grain aW. The formulation of poleo EO showed a significant antifungal effect on peanut mycoflora, with reductions between 59 and 77%. Mycological studies showed a prevalence of Penicillium and Aspergillus lesser extent in peanut seeds throughout the storage period. The formulation caused complete inhibition of peanut seeds germination. In conclusion, the gelatin/gum arabic system was effective in encapsulating poleo EO by allowing its controlled release. Microencapsulated poleo EO maintained the antifungal activity, but produced allelopathic effects on peanut seeds germination.