Impact of Microencapsulation on Ocimum gratissimum L. Essential Oil: Antimicrobial, Antioxidant Activities, and Chemical Composition

<i>Ocimum gratissimum</i> (OG) is a species rich in essential oils (EO), which is known for its antimicrobial and antioxidant properties. This study aimed to encapsulate the essential oil of <i>Ocimum gratissimum</i> (OGE), determine its chemical composition, and evaluate its antioxidant and antimicrobial activities against six pathogenic bacteria, comparing it with the free essential oil (OGF). The EO was extracted by hydrodistillation using a Clevenger-type apparatus, and an oil-in-water emulsion was prepared using a combination of biopolymers: maltodextrin (MA), cashew gum (CG), and inulin (IN). The chemical profile was identified using gas chromatography-mass spectrometry (GC-MS). Antioxidant activity was assessed using the Oxygen Radical Absorbance Capacity with fluorescein (ORAC-FL) method, while the Minimum Inhibitory Concentrations (MIC) and Minimum Bactericidal Concentrations (MBC) were determined by the microdilution method. Microparticles were formed using the spray-drying method, achieving an encapsulation efficiency of 45.2%. The analysis identified eugenol as the main compound both before and after microencapsulation. The OGE microparticles demonstrated high inhibitory and bactericidal effects against <i>S. aureus</i>, <i>S. choleraesuis</i>, and <i>E. coli</i>, with MIC values of 500 µg·mL^-1 and MBC values of 1000 µg·mL^-1, as well as antioxidant activity of 1914.0 µmol-TE·g^-1. Therefore, it can be inferred that the EO of OG maintained its antimicrobial and antioxidant effects even after microencapsulation by spray-drying, making it a promising natural ingredient.