Microencapsulation, Chemical Characterization, and Antimicrobial Activity of Mexican (Lippia graveolens H.B.K.) and European (Origanum vulgare L.) Oregano Essential Oils
Table 5
Inhibition zone diameters obtained with Lippia graveolens H.B.K. and Origanum vulgare L. essential oils at 15% and 25% (w/v) concentration against test organisms.
Microorganism
Concentration of essential oil (%)
MXO essential oil (mm)
Microencapsulated MXO essential oil (mm)
EUO essential oil (mm)
Microencapsulated EUO essential oil (mm)
Salmonella sp.
15
26.35aB ± 0.84
0cB
24.96bB ± 0.06
0cA
25
29.23aA ± 0.18
24.85cA ± 0.26
27.88bA ± 0.16
0dA
Brochothrix thermosphacta
15
0bA
24.43aA ± 0.21
0bB
0bB
25
0bA
24.82aA ± 0.14
24.96aA ± 0.02
24.58aA ± 0.33
Pseudomonas fragi
15
24.95aA ± 0.01
24.82bA ± 0.10
0cB
0cB
25
24.92aB ± 0.01
24.91aA ± 0.35
24.93aA ± 0.03
24.67aA ± 0.25
Lactobacillus plantarum
15
24.87aB ± 0.02
24.93aA ± 0.21
0bA
0bA
25
24.94aA ± 0.01
25.02aA ± 0.23
0bA
0bA
Micrococcus luteus
15
67.69aB ± 0.19
32.27bB ± 0.48
27.12cB ± 1.28
24.93dB ± 0.18
25
83.08aA ± 0.09
43.58cA ± 0.08
75.19bA ± 0.10
28.33dA ± 0.81
a–d: for each test microorganism, means within a row not having a common superscript letter are different . A and B: for each test microorganism, means within a column (between concentrations) not having a common superscript letter are different .