Today, the use of micro-coating to increase the functional properties of some compounds is very developed. Microencapsulation is one of the processes used to preserve some sensitive compounds from environmental factors. In this research, Perovskia abrotanoides essential oil (PAEO) was microencapsulated by co-precipitation method by β-cyclodextrin. The antimicrobial properties of PAEO were evaluated against Escherichia coli and Listeria monocytogenes. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were 4 and 8 mg/ml for Escherichia coli and Listeria monocytogenes. The particle size of PAEO microcapsule was 178 nm, and the zeta potential was -14.46. The antioxidant properties of PAEO and its microcapsules were determined as 46.44 and 78.92 mg/ml, respectively. The MIC was calculated for Escherichia coli (2 mg/ml), Listeria monocytogenes (4 mg/ml), Staphylococcus aureus (4 mg/ml) and Salmonella typhimurium (2 mg/ml). The results of this research showed that co-precipitation can be a suitable method for the production of microcapsules of PAEO and also that microcapsules of PAEO can be used as an antimicrobial compound during the storage period and can be used in the food industry.

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