Examination of the embedding properties of β-cyclodextrin and four essential oils

Abstract

The purpose of this study is to examine the efficacy and efficiency of encapsulating four plant essential oils with distinct functional groups—camellia, lemon, and bay oils—by creating inclusion complexes with β-cyclodextrin. Fourier transform infrared spectroscopy (FT-IR) was used to characterise the essential oil/ β-cyclodextrin microcapsules that were made using the co-precipitation procedure. The creation of inclusion complexes was validated by Fourier transform infrared spectroscopy analysis. In conclusion, essential oils with various functional groups can be encapsulated using β-cyclodextrin as a wall material. The study's findings offer a theoretical foundation for the use of essential oil microcapsules in related industries such feed additives and the preservation of fruits and vegetables.