Encapsulation of coriander essential oil in cyclodextrin nanosponges: A new strategy to promote its use in controlled-release active packaging

In this work, we exploit the antimicrobial properties of coriander essential oil (CEO) incorporated in dextrin-derived nanosponges to create a stable controlled release system. Nanosponges (CD-NS) were loaded with CEO, characterized by means of scanning and transmission electron microscopy (SEM and TEM) and X-ray diffraction (XRD), and tested for their antimicrobial activity against foodborne pathogens. A head-space-solid phase microextraction coupled to gas chromatography (HS-SPME-GC–MS) method to assess CEO five major compounds was successfully validated. CEO loading was dependent on solvent and CD-NS choice. Additionally, CEO incorporation in CD-NS increased its crystallinity. While β-CD-NS and HP-β-CD:β-CD-NS incorporated higher CEO amounts than α-NS, the later proved more effective regarding their antimicrobial activity. CEO-α-CD-NS and CEO-HP-β-CD:β-CD-NS revealed a predominant bactericidal activity, CEO-β-CD-NS only exhibited a bacteriostatic action. We describe, for the first time, the incorporation of whole EOs in CD-NS and their ability to provide a controlled oil release, especially in the cases of β-derived-CD-NS, while inhibiting bacterial growth, creating a potential new strategy to overcome the poor efficacy of current antimicrobial food packaging.