Characterisation of C-β-Cyclodextrin-Thymol Inclusion Complexes as Delivery Systems for Antibacterial and Antioxidant Applications

IF 2.1 3区农林科学 Q3 CHEMISTRY, APPLIED

Flavour and Fragrance Journal Pub Date : 2025-01-15 DOI:10.1002/ffj.3848

Tanfang Xu, Junfeng Liu, Ping Wang, Junfeng Zan, Ke Yang, Daizhi Tian, Maohua Chen, Yanhua Li

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引用次数: 0

Abstract

Thymol (THY) is a natural antioxidant and antimicrobial; however, its biological activity and application in the food and pharmaceutical fields are limited due to its low water solubility and volatility. In this study, inclusion complexes of cationic-β-cyclodextrin-THY (C-β-CD-THY) were prepared by using the aqueous stirring method. Then UV–Vis spectra, FT-IR, NMR, DSC, XRD and SEM data were collected to characterise the structure and morphology of the inclusion complexes. Phase solubility experiments showed a better solubilisation effect of C-β-CD-THY than HP-β-CD-THY. At a concentration of 0.64 mmol/L for THY, the DPPH scavenging rate was 60.99% and 61.31% for HP-β-CD-THY and C-β-CD-THY, respectively, whereas that of THY in 10% ethanol was only 43.47%. The bacteriostatic activity was verified using a circle of inhibition and the live/dead bacterial double stain. C-β-CD-THY exhibited better antimicrobial activities against Escherichia coli and Staphylococcus aureus than HP-β-CD-THY. In conclusion, the C-β-CD-THY inclusion complexes have the potential to be applied as an effective bacteriostatic agent for food and pharmaceutical applications.

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C-β-环糊精-百里香酚包合物抗菌和抗氧化传递体系的表征

百里酚（Thymol）是一种天然抗氧化剂和抗菌物质；然而，由于其水溶性和挥发性较低，其生物活性和在食品和制药领域的应用受到限制。本研究采用水搅拌法制备了阳离子-β-环糊精- thy包合物（C-β-CD-THY）。利用紫外可见光谱、红外光谱、核磁共振、DSC、XRD和SEM等数据对包合物的结构和形貌进行表征。相溶解度实验表明，C-β-CD-THY的增溶效果优于HP-β-CD-THY。在浓度为0.64 mmol/L时，HP-β-CD-THY和C-β-CD-THY对DPPH的清除率分别为60.99%和61.31%，而在10%乙醇条件下，THY的清除率仅为43.47%。用抑制圈法和活/死菌双染色法验证了其抑菌活性。C-β-CD-THY对大肠杆菌和金黄色葡萄球菌的抑菌活性优于HP-β-CD-THY。综上所述，C-β-CD-THY包合物具有作为一种有效的抑菌剂应用于食品和制药领域的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Flavour and Fragrance Journal 工程技术-食品科技

CiteScore

6.00

自引率

3.80%

发文量

审稿时长

1 months

期刊介绍： Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.