Inclusion complex of turmeric essential oil with hydroxypropyl-8-cyclodextrin: Preparation, characterization and release kinetics

文献类型： 外文期刊

第一作者： Qiang, Yueyue

作者： Qiang, Yueyue;Wei, Hang;Huang, Biao;Chi, Hongfei;Fu, Jianwei;Qiang, Yueyue;Chi, Hongfei;Fu, Jianwei;Fu, Jianwei

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关键词： Turmeric essential oil; Inclusion complex; Characterization; Release kinetics

期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：6.3； 五年影响因子：6.3 ）

ISSN：

年卷期： 2024 年 8 卷

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收录情况： SCI

摘要： 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-8-cyclodextrin (HP-8-CD) inclusion complex (IC) in a saturated aqueous solution. An orthogonal experimental design was used to determine the optimal process conditions (HP-8-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-8-CD-IC. Through comprehensive characterization, the results showed that TEO was completely embedded in HP-8-CD with increased stability. Free TEO exhibited a weight loss of 67.64% between 30 and 300 C, while TEO/HP-8-CD-IC had a mass loss of only 9.33%. HP-8-CD and TEO/HP-8-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-8-CD-ICs were also studied, and the results showed that TEO/HP-8-CD-IC release rate increased under higher temperature and relative humidity-consistent with Fick's diffusion.

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