β-Cyclodextrin inclusion complexes with essential oils: Obtention, characterization, antimicrobial activity and potential application for food preservative sachets.

Autor: Marques CS; Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil., Carvalho SG; Department of Pharmacy and Nutrition, Center of Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre, Brazil., Bertoli LD; Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil., Villanova JCO; Department of Pharmacy and Nutrition, Center of Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre, Brazil., Pinheiro PF; Department of Chemistry and Physics, Center of Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre, Brazil., Dos Santos DCM; Department of Pharmacy and Nutrition, Center of Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre, Brazil., Yoshida MI; Laboratory of Thermal Analysis, Department of Chemistry, Federal University of Minas Gerais, Belo Horizonte, Brazil., de Freitas JCC; Laboratory of Carbon and Ceramic Materials, Department of Physics, Federal University of Espírito Santo (UFES), Vitória, ES, Brazil., Cipriano DF; Laboratory of Carbon and Ceramic Materials, Department of Physics, Federal University of Espírito Santo (UFES), Vitória, ES, Brazil., Bernardes PC; Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil. Electronic address: patricia.bernardes@ufes.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2019 May; Vol. 119, pp. 499-509. Date of Electronic Publication: 2019 Jan 08.
DOI: 10.1016/j.foodres.2019.01.016
Abstrakt: The current study aimed obtaining antimicrobial sachets that could be used as preservatives for foods. Basil (BEO) and Pimenta dioica (PDEO) essential oils (EOs) were analyzed by GC-FID and GC-MS and tested against the foodborne bacteria S. aureus, E. coli, L. monocytogenes, P. aeruginosa, S. Enteritidis, and the food-spoilage mold B. nivea. Then, inclusion complexes (ICs) with EOs and β-cyclodextrin (β-CD) were prepared as a strategy to reduce volatility and increase the release time of EOs. Eight ICs were prepared by kneading and freeze-drying methods, in two molar ratios, and have been characterized by complementary methods: FT-IR, thermal analysis (DSC and TG/DTG), powder XRD, and solid state 13 C NMR. In vitro antimicrobial activities of ICs, both dispersed in agar and loaded in sachets, have also been investigated. Complexation was confirmed for all samples. PDEO-based ICs prepared by kneading method, at both molar ratios, displayed better in vitro antimicrobial activity. The obtained results strongly suggest a potential application of these ICs as natural antimicrobials.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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