Characterization of beta-cyclodextrin inclusion complexes containing an essential oil component.

Autor: Abarca RL; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, University of Santiago de Chile, Santiago, Chile. Electronic address: romina.abarca@usach.cl., Rodríguez FJ; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, University of Santiago de Chile, Santiago, Chile., Guarda A; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, University of Santiago de Chile, Santiago, Chile., Galotto MJ; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, University of Santiago de Chile, Santiago, Chile., Bruna JE; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, University of Santiago de Chile, Santiago, Chile.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2016 Apr 01; Vol. 196, pp. 968-75. Date of Electronic Publication: 2015 Oct 08.
DOI: 10.1016/j.foodchem.2015.10.023
Abstrakt: An important issue in food technology is that antimicrobial compounds can be used for various applications, such as the development of antimicrobial active packaging materials. Yet most antimicrobial compounds are volatile and require protection. In the present study, the inclusion complexes of 2-nonanone (2-NN) with β-cyclodextrin (β-CD), were prepared by a co-precipitation method. Entrapment efficiency (EE), thermal analysis (DSC and TGA), X-ray diffractometry (XRD), Fourier transform infrared spectroscopy (FT-IR), sorption isotherms and antifungal activity were evaluated for the characterization of the inclusion complex (β-CD:2-NN). A higher EE was obtained (34.8%) for the inclusion complex 1:0.5 than for other molar rates. Both DSC and TGA of the inclusion complexes showed the presence of endothermic peaks between 80 °C and 150 °C, attributed to a complexation phenomenon. Antimicrobial tests for mycelial growth reduction under atmospheric conditions proved the fungistatic behaviour of the inclusion complexes against Botrytis cinerea.
(Copyright © 2015 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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