Characterization of garlic oil/β-cyclodextrin inclusion complexes and application
Garlic oil is a liquid extracted from garlic that has various natural antibacterial and anti-inflammatory properties and is believed to be used to prevent and treat many diseases. However, the main functional components of garlic oil are unstable. Therefore, in this study, encapsulating garlic oil w...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2023-11-01
|
| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1308787/full |
| _version_ | 1797448712104968192 |
|---|---|
| author | Shangjian Li Shangjian Li Jiajia Chen Yuntong Liu Yuntong Liu Honghao Qiu Honghao Qiu Wei Gao Wei Gao Kundian Che Kundian Che Baogang Zhou Baogang Zhou Ran Liu Ran Liu Wenzhong Hu Wenzhong Hu |
| author_facet | Shangjian Li Shangjian Li Jiajia Chen Yuntong Liu Yuntong Liu Honghao Qiu Honghao Qiu Wei Gao Wei Gao Kundian Che Kundian Che Baogang Zhou Baogang Zhou Ran Liu Ran Liu Wenzhong Hu Wenzhong Hu |
| author_sort | Shangjian Li |
| collection | DOAJ |
| description | Garlic oil is a liquid extracted from garlic that has various natural antibacterial and anti-inflammatory properties and is believed to be used to prevent and treat many diseases. However, the main functional components of garlic oil are unstable. Therefore, in this study, encapsulating garlic oil with cyclodextrin using the saturated co-precipitation method can effectively improve its chemical stability and water solubility and reduce its characteristic odor and taste. After preparation, the microcapsules of garlic oil cyclodextrin were characterized, which proved that the encapsulation was successful. Finally, the results showed that the encapsulated garlic oil still had antioxidant ability and slow-release properties. The final addition to plant-based meat gives them a delicious flavor and adds texture and mouthfeel. Provided a new reference for the flavor application of garlic cyclodextrin micro-capsules in plant-based meat patties. |
| first_indexed | 2024-03-09T14:14:24Z |
| format | Article |
| id | doaj.art-0e991b46f0b94ec5ba1d4e7cdb56fe98 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-03-09T14:14:24Z |
| publishDate | 2023-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-0e991b46f0b94ec5ba1d4e7cdb56fe982023-11-29T04:44:26ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-11-011010.3389/fnut.2023.13087871308787Characterization of garlic oil/β-cyclodextrin inclusion complexes and applicationShangjian Li0Shangjian Li1Jiajia Chen2Yuntong Liu3Yuntong Liu4Honghao Qiu5Honghao Qiu6Wei Gao7Wei Gao8Kundian Che9Kundian Che10Baogang Zhou11Baogang Zhou12Ran Liu13Ran Liu14Wenzhong Hu15Wenzhong Hu16School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, ChinaCollege of Life Science, Jilin University, Changchun, ChinaZhuhai Livzon Microsphere Technology Co. Ltd., Zhuhai, ChinaSchool of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, ChinaCollege of Life Science, Jilin University, Changchun, ChinaSchool of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, ChinaCollege of Life Science, Jilin University, Changchun, ChinaSchool of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, ChinaCollege of Life Science, Jilin University, Changchun, ChinaSchool of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, ChinaCollege of Life Science, Jilin University, Changchun, ChinaSchool of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, ChinaCollege of Life Science, Jilin University, Changchun, ChinaSchool of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, ChinaCollege of Life Science, Jilin University, Changchun, ChinaSchool of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, ChinaCollege of Life Science, Dalian Minzu University, Dalian, ChinaGarlic oil is a liquid extracted from garlic that has various natural antibacterial and anti-inflammatory properties and is believed to be used to prevent and treat many diseases. However, the main functional components of garlic oil are unstable. Therefore, in this study, encapsulating garlic oil with cyclodextrin using the saturated co-precipitation method can effectively improve its chemical stability and water solubility and reduce its characteristic odor and taste. After preparation, the microcapsules of garlic oil cyclodextrin were characterized, which proved that the encapsulation was successful. Finally, the results showed that the encapsulated garlic oil still had antioxidant ability and slow-release properties. The final addition to plant-based meat gives them a delicious flavor and adds texture and mouthfeel. Provided a new reference for the flavor application of garlic cyclodextrin micro-capsules in plant-based meat patties.https://www.frontiersin.org/articles/10.3389/fnut.2023.1308787/fullgarlic oilcontrolled releasecharacterizationinclusion complexesβ-cyclodextrin |
| spellingShingle | Shangjian Li Shangjian Li Jiajia Chen Yuntong Liu Yuntong Liu Honghao Qiu Honghao Qiu Wei Gao Wei Gao Kundian Che Kundian Che Baogang Zhou Baogang Zhou Ran Liu Ran Liu Wenzhong Hu Wenzhong Hu Characterization of garlic oil/β-cyclodextrin inclusion complexes and application Frontiers in Nutrition garlic oil controlled release characterization inclusion complexes β-cyclodextrin |
| title | Characterization of garlic oil/β-cyclodextrin inclusion complexes and application |
| title_full | Characterization of garlic oil/β-cyclodextrin inclusion complexes and application |
| title_fullStr | Characterization of garlic oil/β-cyclodextrin inclusion complexes and application |
| title_full_unstemmed | Characterization of garlic oil/β-cyclodextrin inclusion complexes and application |
| title_short | Characterization of garlic oil/β-cyclodextrin inclusion complexes and application |
| title_sort | characterization of garlic oil β cyclodextrin inclusion complexes and application |
| topic | garlic oil controlled release characterization inclusion complexes β-cyclodextrin |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1308787/full |
| work_keys_str_mv | AT shangjianli characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT shangjianli characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT jiajiachen characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT yuntongliu characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT yuntongliu characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT honghaoqiu characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT honghaoqiu characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT weigao characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT weigao characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT kundianche characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT kundianche characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT baogangzhou characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT baogangzhou characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT ranliu characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT ranliu characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT wenzhonghu characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication AT wenzhonghu characterizationofgarlicoilbcyclodextrininclusioncomplexesandapplication |