CHEMICAL PROFILE AND ANTIMICROBIAL POTENTIAL OF MENTHA PIPERITA ESSENTIAL OIL MICROCAPSULES

Objective: This study aimed to characterize the chemical composition of Mentha piperita essential oil and evaluate the antimicrobial activity of its alginate microcapsules. Methods: The essential oil was extracted by hydrodistillation and analyzed by GC-MS. Microcapsules were prepared by ionic gelation using sodium alginate and calcium chloride. Antimicrobial activity was assessed against eight bacterial strains using the microdilution method to determine MIC and MBC. Results: GC-MS identified five major compounds, with menthol (55.95%) as the predominant constituent. The microcapsules exhibited significant antimicrobial activity against all tested strains, with MIC values ranging from 23.5 to 42.4 mg/L and MBC values from 41.1 to 81.6 mg/L. The most susceptible strains were Escherichia coli (MIC = 23.5 mg/L) and Pseudomonas aeruginosa (MIC = 24.8 mg/L). Conclusion: M. piperita essential oil microcapsules present a promising antimicrobial profile against a broad spectrum of bacterial pathogens, offering a potential natural alternative for therapeutic applications and food preservation.