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Agricultural and Environmental Chemistry
Encapsulation of Mentha pulegium essential oil in yeast cell microcarriers: an approach to environmentally friendly pesticides Eleni Kavetsou, Spyridon Koutsoukos, Dimitra Daferera, M. G. Polissiou, Dimitrakis Karagiannis, Dionysios Perdikis, and Anastasia Detsi J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.8b05149 • Publication Date (Web): 09 Apr 2019 Downloaded from http://pubs.acs.org on April 10, 2019
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Journal of Agricultural and Food Chemistry
Encapsulation of Mentha pulegium essential oil in yeast cell microcarriers: an approach to environmentally friendly pesticides Eleni Kavetsou1, Spyridon Koutsoukos1, Dimitra Daferera2, Moschos G. Polissiou2, Dimitrakis Karagiannis3, Dionysios Ch. Perdikis3 and Anastasia Detsi1* 1
Laboaratory of Organic Chemistry, Department of Chemical Sciences, School of Chemical
Engineering, National Technical University, Athens, Greece, 2 Laboratory of General Chemistry, Department of Food Science and Human Nutrition, Agricultural University, Athens, Greece; 3
Laboratory of Agricultural Zoology and Entomology, Department of Crop Science, Agricultural University, Athens, Greece *Anastasia Detsi,
[email protected], Laboratory of Organic Chemistry, Department of Chemical Sciences, School of Chemical Engineering, National Technical University, Athens, Greece
KEYWORDS: Mentha pulegium; Saccharomyces cerevisiae; microencapsulation; biopesticide
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ABSTRACT
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A green approach for the encapsulation of Mentha pulegium essential oil in commercial baker’s
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yeast and its evaluation as pesticide against the insect pest Myzus persicae are presented. On
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treating aqueous yeast cell dispersion with the essential oil, formation of EO-loaded microparticles
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about 9 μm is observed, with loading capacity ranging from 29 – 36%, depending on the
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encapsulation conditions. The thermal properties of the microparticles were characterized using
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DSC and TGA, confirming the protection of the essential oil from the cells. Encapsulation
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prolonged the insecticidal activity of the essential oil by three days.
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INTRODUCTION
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Encapsulation of active ingredients in micro- and nanocarriers is a methodology progressively
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employed for the protection of bioactive compounds sensitive to temperature, oxidation, moisture,
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and pH variations.1-5 Encapsulation may also ensure the controlled release rate of the compounds.
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Moreover, encapsulation prevents the chemical alteration of a product component or a possible
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interaction between different product components.6
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Essential Oils (EOs) are mixtures of plant-derived secondary metabolites with characteristic
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odor, which acquire important role in plants as they possess antibacterial, antiviral or antifungal
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properties.7 Certain EOs from aromatic plants can potentially be used as environmentally
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compatible pest-control alternatives to synthetic pesticides. This is because they have strong
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insecticidal properties, are biodegradable, the risk for subsequent pest resistance development is
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very limited and may not cause harm on non-target organisms.8-12
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The EO derived from Mentha pulegium L. (pennyroyal) exhibit antibacterial, antioxidant and
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antimicrobial properties.12 Recent studies have investigated the effect of this essential oil against
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many crop pests with promising results. Petrakis et al. (2014) reported that M. pulegium oil was
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highly effective against the important and widespread insect pest Myzus persicae (Sulzer)
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(Hemiptera: Aphididae), providing 87% reduction of its longevity and almost 100% reduction of
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its fecundity on oil treatments at 500 μL/L.13
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Despite their advantages, the volatile nature of EOs as well as their sensitivity in the exposure
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of light and heat reduces their efficacy in pest control and causes shortcomings in their formulation
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and storage.12,
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formulations in order to prevent rapid degradation and to increase their period of bioactivity.15, 16
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Serozym Laboratories (1973) presented for the first time the microencapsulation of active
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Aiming to address these constraints, research has focused in developing
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ingredients in microorganisms. They observed that yeast cells (Saccharomyces cerevisiae), being
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pretreated with a plasmolyzer, were able to absorb and maintain water-soluble substances.17 The
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microencapsulation of lipophilic substances was achieved later in yeast cells, which contain high
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amount of lipids (>40% w/w). In AD2 Ltd (1987) it was recognized that yeast cells with low
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concentration in lipids (
