Production, Characterization, and Stability of Orange or Eucalyptus Essential Oil/β-Cyclodextrin Inclusion Complex

Journal of Food Science
Dianini Hüttner KringelElessandra da Rosa Zavareze

Abstract

The aim of this study was to produce and characterize inclusion complexes (IC) between β-cyclodextrin (β-CD) and orange essential oil (OEO) or eucalyptus essential oil (EEO), and to compare these with their pure compounds and physical mixtures. The samples were evaluated by chemical composition, morphology, thermal stability, and volatile compounds by static headspace-gas chromatography (SH-GC). Comparing the free essential oil and physical mixture with the inclusion complex, of both essential oils (OEO and EEO), it was observed differences occurred in the chemical composition, thermal stability, and morphology. These differences show that there was the formation of the inclusion complex and demonstrate the necessity of the precipitation method used to guarantee the interaction between β-CD and essential oils. The slow loss of the volatile compounds from both essential oils, when complexed with β-CD, showed a higher stability when compared with their physical mixtures and free essential oils. Therefore, the results showed that the chemical composition, molecular size, and structure of the essential oils influence the characteristics of the inclusion complexes. The application of the β-CD in the formation of inclusion complexes ...Continue Reading

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Citations

Jan 3, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Shujing LiXinrui Wang
Apr 11, 2018·Expert Opinion on Therapeutic Patents·Josynaria Araújo NevesRita de Cassia Meneses Oliveira
Mar 25, 2021·Food Chemistry·María Del Carmen Razola-DíazVito Verardo
Nov 7, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Cynthia Torres-AlvarezJuan G Báez-González
May 5, 2021·The Science of the Total Environment·Baoqiang HaoQiuxia Wang
May 4, 2021·Journal of the Science of Food and Agriculture·Mehrunisa SheikhMuhammad Bilal Sadiq
Jul 20, 2019·Carbohydrate Polymers·Jarine Amaral do EvangelhoElessandra da Rosa Zavareze

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