Encapsulation of clove essential oil in hydroxypropyl beta-cyclodextrin for characterization, controlled release, and antioxidant activity

Babaoglu H. C., Bayrak A., Ozdemir N., Ozgun N.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.41, no.5, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41 Issue: 5
  • Publication Date: 2017
  • Doi Number: 10.1111/jfpp.13202
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: cyclodextrin, encapsulation, eugenol, kneading method, LIPID OXIDATION, MICROENCAPSULATION, INCLUSION, CARVACROL, STABILITY, EUGENOL
  • Ankara University Affiliated: Yes

Abstract

The aim of this study was to investigate the physicochemical characteristics, release behavior, and antioxidant activity of clove essential oil-hydroxypropyl beta-cyclodextrin (CEO-HPCD) inclusion complexes. Clove essential oil was encapsulated by the kneading method with hydroxypropyl beta-cyclodextrin in a 1:1 molecular ratio. The entrapment efficiency of the encapsulated particles was 97.04%1.57. The average particle size was 165.87 +/- 1.65 nm and polydispersity index was .25 +/-.03. In vitro release profile of CEO-HPCD inclusion complexes indicated slow and sustained release. DPPH scavenging activity of free clove essential oil and encapsulated particles was 25.20%+/- 1.02 and 28.70%+/-.77, respectively. Total phenolic content of free clove essential oil was 18.59 +/- 1.60 mg GAE/100 mg oil while total phenolic content of particles was 22.57 +/- 1.48 mg GAE/100 mg oil. The results of the study revealed that using hydroxypropyl beta-cyclodextrin to encapsulate clove essential oil can be beneficial for the food and pharmaceutical industries.