In Vitro antimicrobial properties of coriander (Coriandrum sativum) and parsley (Petroselinum crispum) essential oils encapsulated in β-cyclodextrin

The aim of this study was determine the antimicrobial activity against several bacteria and yeasts of coriander (Coriander sativum) and parsley (Petroselinum crispum) essential oils (EOs) encapsulated in β-cyclodextrin. The encapsulated EOs were individually tested against several bacteria and yeast using colorimetric broth microdilution method. All species were supplied by the Spanish Type Culture Collection (CECT) of the University of Valencia. Both coriander and parsley encapsulated EO had a very similar antibacterial activity against all the tested strains, with MIC values ranged between 10 and 20 mg/mL. Y. lipolytica showed lower MIC values (5 mg/mL) for both encapsulated EOs than S. cerevisiae and C. Zeylanoides (10 mg/mL).This study showed that both coriander and parsley encapsulates EOs might be a good alternative, as natural antimicrobial agents, to the actual synthetic compounds used in Food industry. However more studies must be done in order to have a better evaluation on the antimicrobial activity.