Inclusion complex of turmeric essential oil with hydroxypropyl-β-cyclodextrin: Preparation, characterization and release kinetics
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 comp...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-01-01
|
| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927123002368 |
| _version_ | 1827221815760519168 |
|---|---|
| author | Yueyue Qiang Hang Wei Biao Huang Hongfei Chi Jianwei Fu |
| author_facet | Yueyue Qiang Hang Wei Biao Huang Hongfei Chi Jianwei Fu |
| author_sort | Yueyue Qiang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-08T16:32:44Z |
| format | Article |
| id | doaj.art-e496c164c8494dca9519442cc7da8e47 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2025-03-21T16:28:36Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-e496c164c8494dca9519442cc7da8e472024-06-17T05:57:30ZengElsevierCurrent Research in Food Science2665-92712024-01-018100668Inclusion complex of turmeric essential oil with hydroxypropyl-β-cyclodextrin: Preparation, characterization and release kineticsYueyue Qiang0Hang Wei1Biao Huang2Hongfei Chi3Jianwei Fu4Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, ChinaInstitute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, ChinaInstitute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, ChinaInstitute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, ChinaInstitute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Corresponding author. Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, No. 247, Wusi Road, Gulou District, Fuzhou, Fujian, 350003, China.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.http://www.sciencedirect.com/science/article/pii/S2665927123002368Turmeric essential oilInclusion complexCharacterizationRelease kinetics |
| spellingShingle | Yueyue Qiang Hang Wei Biao Huang Hongfei Chi Jianwei Fu Inclusion complex of turmeric essential oil with hydroxypropyl-β-cyclodextrin: Preparation, characterization and release kinetics Current Research in Food Science Turmeric essential oil Inclusion complex Characterization Release kinetics |
| title | Inclusion complex of turmeric essential oil with hydroxypropyl-β-cyclodextrin: Preparation, characterization and release kinetics |
| title_full | Inclusion complex of turmeric essential oil with hydroxypropyl-β-cyclodextrin: Preparation, characterization and release kinetics |
| title_fullStr | Inclusion complex of turmeric essential oil with hydroxypropyl-β-cyclodextrin: Preparation, characterization and release kinetics |
| title_full_unstemmed | Inclusion complex of turmeric essential oil with hydroxypropyl-β-cyclodextrin: Preparation, characterization and release kinetics |
| title_short | Inclusion complex of turmeric essential oil with hydroxypropyl-β-cyclodextrin: Preparation, characterization and release kinetics |
| title_sort | inclusion complex of turmeric essential oil with hydroxypropyl β cyclodextrin preparation characterization and release kinetics |
| topic | Turmeric essential oil Inclusion complex Characterization Release kinetics |
| url | http://www.sciencedirect.com/science/article/pii/S2665927123002368 |
| work_keys_str_mv | AT yueyueqiang inclusioncomplexofturmericessentialoilwithhydroxypropylbcyclodextrinpreparationcharacterizationandreleasekinetics AT hangwei inclusioncomplexofturmericessentialoilwithhydroxypropylbcyclodextrinpreparationcharacterizationandreleasekinetics AT biaohuang inclusioncomplexofturmericessentialoilwithhydroxypropylbcyclodextrinpreparationcharacterizationandreleasekinetics AT hongfeichi inclusioncomplexofturmericessentialoilwithhydroxypropylbcyclodextrinpreparationcharacterizationandreleasekinetics AT jianweifu inclusioncomplexofturmericessentialoilwithhydroxypropylbcyclodextrinpreparationcharacterizationandreleasekinetics |