COMPARATIVE STUDY OF BARE AND NANOCHITOSAN ENCAPSULATED GARLIC ESSENTIAL OIL FOR IMPROVED ANTIMICROBIAL ACTIVITY

Abstract

Essential oils (EOs) have been reported for their antimicrobial properties. To make more effective and potent antimicrobial essential oil based antibacterial materials nano-encapsulation in biodegradable polymers has emerged as an effectual loom. In this work, antimicrobial activity of lavender, eucalyptus, peppermint, rose, lemon, ginger, garlic, clove, tea tree, cinnamon essential oils were screened against several virulent strains. On the basis of activity and the measurement of zone of inhibition the paramount oil i.e. Garlic oil was selected for nanoencapsulation within chitosan nanoparticles by Ionic gelation method to make garlic essential oil loaded chitosan nanoparticles. The synthesized nanoparticles size was determined through SEM size which was estimated to be between 50-150nm. A stable nano-dispersion indicated by zeta potential was measured to be more than +50 mV. The zone of inhibitions of chitosan encapsulated garlic oil loaded particles was found to be greater in diameter than both the bare chitosan nanoparticles and bare essential oil against all the three tested strains. As temperature increases stability of essential oil starts decreasing. Thermal decomposition starts at 150°C, resulting in total molecular instability and loss of bioactive properties. Our results proposed effectiveness of garlic oil loaded stable chitosan nanoparticles for fighting multidrug-resistant pathogens and therefore reported as a potential biocompatible alternate to existing antibiotics.