Inclusion complex of turmeric essential oil with hydroxypropyl-β-cyclodextrin: Preparation, characterization and release kinetics

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2023.100668

Yueyue Qiang , Hang Wei , Biao Huang , Hongfei Chi , Jianwei Fu

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Abstract

The application of turmeric essential oil (TEO), a natural effective antibacterial agent, in food preservation is limited due to high volatility and low stability. This study aimed to improve its stability and release behavior by synthesizing TEO/hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complex (IC) in a saturated aqueous solution. An orthogonal experimental design was used to determine the optimal process conditions (HP-β-CD to TEO, g/mL), 16:1; stirring speed, 850 r/min; encapsulation time, 2 h), achieving a comprehensive score value of 85.62% for TEO/HP-β-CD-IC. Through comprehensive characterization, the results showed that TEO was completely embedded in HP-β-CD with increased stability. Free TEO exhibited a weight loss of 67.64% between 30 and 300 °C, while TEO/HP-β-CD-IC had a mass loss of only 9.33%. HP-β-CD and TEO/HP-β-CD-IC showed positive ZP values that were 124.76 mV and 132.16 mV, respectively. The release behavior and release kinetics of TEO/HP-β-CD-ICs were also studied, and the results showed that TEO/HP-β-CD-IC release rate increased under higher temperature and relative humidity—consistent with Fick’s diffusion.

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姜黄精油与羟丙基-β-环糊精的包合复合物：制备、表征和释放动力学

姜黄精油（TEO）是一种天然有效的抗菌剂，但由于挥发性高、稳定性低，其在食品保鲜中的应用受到限制。本研究旨在通过在饱和水溶液中合成 TEO/hydroxypropyl-β-cyclodextrin (HP-β-CD) 包合物（IC）来改善其稳定性和释放行为。采用正交实验设计确定了最佳工艺条件（HP-β-CD 与 TEO 的比例，g/mL），16:1；搅拌速度，850 r/min；包合时间，2 h），TEO/HP-β-CD-IC 的综合得分率为 85.62%。综合表征结果表明，TEO完全包埋在HP-β-CD中，且稳定性提高。游离 TEO 在 30 至 300 °C 间的重量损失为 67.64%，而 TEO/HP-β-CD-IC 的质量损失仅为 9.33%。HP-β-CD 和 TEO/HP-β-CD-IC 的 ZP 值分别为 124.76 mV 和 132.16 mV。此外，还研究了 TEO/HP-β-CD-IC 的释放行为和释放动力学，结果表明 TEO/HP-β-CD-IC 的释放速率在温度和相对湿度较高时增加，这与 Fick 扩散作用一致。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.