β-Cyclodextrin Inclusion Complex with Essential Oil from Lippia (Aloysia citriodora): Preparation, Physicochemical Characterization, and Its Application on Beef

Abstract

Encapsulation techniques have been studied and applied as an effective strategy to protect essential oils (EOs) while minimizing their negative impact on the sensory properties of food, without compromising their antimicrobial and antifungal activities. This study evaluated the antimicrobial efficacy and physicochemical properties of an inclusion complex formed between β-cyclodextrin and Aloysia citriodora essential oil (β-CD/LEO), produced via freeze-drying. The selection of this EO was based on its antioxidant, antimicrobial, insecticidal, neuroprotective, and anesthetic properties. The inclusion complex was tested against various foodborne bacteria and applied to beef samples. Physicochemical characterization using TGA, SEM, and FT-IR techniques support the formation of the β-CD/LEO complex, showing changes in thermal behavior, morphology, and chemical functionality. The antimicrobial tests revealed that Listeria monocytogenes was more susceptible than Escherichia coli. Additionally, in an in vitro experiment on beef, the β-CD/LEO complex slowed bacterial growth, extending the lifespan of the meat by 3 days when stored at 4 ± 1 °C. Furthermore, sensory evaluations indicated high acceptance across all attributes by the judges. These findings suggest that the β-CD/LEO complex holds promise as a natural antimicrobial agent for potential use in the food industry as a preservative.