Inclusion complex of turmeric essential oil with hydroxypropyl-8-cyclodextrin: Preparation, characterization and release kinetics
文献类型： 外文期刊
作者： Qiang, Yueyue 1 ; Wei, Hang 1 ; Huang, Biao 1 ; Chi, Hongfei 1 ; Fu, Jianwei 1 ;
作者机构： 1.Fujian Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Fujian Key Lab Agroprod Qual & Safety, Fuzhou 350003, Peoples R China
2.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China
3.Fujian Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Fujian Key Lab Agroprod Qual & Safety, 247 Wusi Rd, Fuzhou 350003, Fujian, Peoples R China
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
页码：
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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