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Production, Characterization, and Stability of Orange or Eucalyptus Essential Oil/β‐Cyclodextrin Inclusion Complex
Author(s) -
Kringel Dianini Hüttner,
Antunes Mariana Dias,
Klein Bruna,
Crizel Rosane Lopes,
Wagner Roger,
Oliveira Roberto Pedroso,
Dias Alvaro Renato Guerra,
Zavareze Elessandra da Rosa
Publication year - 2017
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13923
Subject(s) - essential oil , chemistry , thermal stability , cyclodextrin , chemical composition , orange (colour) , inclusion (mineral) , composition (language) , inclusion compound , eucalyptus , chemical stability , organic chemistry , chemical engineering , chromatography , food science , botany , mineralogy , biology , linguistics , philosophy , engineering
The aim of this study was to produce and characterize inclusion complexes (IC) between β‐cyclodextrin (β‐CD) and orange essential oil (OEO) or eucalyptus essential oil (EEO), and to compare these with their pure compounds and physical mixtures. The samples were evaluated by chemical composition, morphology, thermal stability, and volatile compounds by static headspace‐gas chromatography (SH‐GC). Comparing the free essential oil and physical mixture with the inclusion complex, of both essential oils (OEO and EEO), it was observed differences occurred in the chemical composition, thermal stability, and morphology. These differences show that there was the formation of the inclusion complex and demonstrate the necessity of the precipitation method used to guarantee the interaction between β‐CD and essential oils. The slow loss of the volatile compounds from both essential oils, when complexed with β‐CD, showed a higher stability when compared with their physical mixtures and free essential oils. Therefore, the results showed that the chemical composition, molecular size, and structure of the essential oils influence the characteristics of the inclusion complexes. The application of the β‐CD in the formation of inclusion complexes with essential oils can expand the potential applications in foods.