Comparison of encapsulation of garlic oil with α‐, β‐, and γ‐cyclodextrin using Selected Ion Flow Tube‐Mass Spectrometry (SIFT‐MS)

Abstract The encapsulation of α‐, β‐, and γ‐cyclodextrin with garlic oil was investigated to determine the efficiency of garlic oil cyclodextrin inclusion complexes. Encapsulation efficiency of cyclodextrin with garlic oil was defined as the mass of garlic oil encapsulated in per unit mass of cyclodextrin, which was calculated through the sum headspace concentrations of diallyl sulfides and allyl methyl sulfides and calibration curve. The headspace concentrations were determined by Selected Ion Flow Tube‐Mass Spectrometry (SIFT‐MS). Encapsulation efficiency of garlic oil encapsulated by α‐, β‐, and γ‐cyclodextrin were 0.137 ± 0.01913, 0.144 ± 0.01915, and 0.160 ± 0.01913 mg/mg (mg of encapsulated garlic oil/mg of cyclodextrin), respectively. Encapsulation efficiency of γ‐cyclodextrin with the main functional components of garlic oil, including diallyl sulfide (0.85 ± 0.066 μg/mg, μg of encapsulated sulfur volatile/mg of cyclodextrin), diallyl disulfide (1.3 ± 0.102 μg/mg), and diallyl trisulfide (1.4 ± 0.145 μg/mg) was higher than the encapsulation efficiency of α‐cyclodextrin (0.71 ± 0.071, 0.78 ± 0.070, 1.3 ± 0.161 μg/mg) and β‐cyclodextrin (0.64 ± 0.088, 1.3 ± 0.137, 1.3 ± 0.154 μg/mg), respectively. Practical applications The application of garlic oil in the food industry is limited due to its volatility and low physicochemical stability. In this context, inclusion complexes of garlic oil with α‐, β‐, and γ‐cyclodextrin were prepared, and the encapsulation efficiencies of different cyclodextrins were investigated. γ‐Cyclodextrin produced the most efficient encapsulation of garlic oil and individual diallyl and allyl methyl sulfide compounds. These results provide a basis for evaluating the quality of encapsulation and production of garlic oil‐cyclodextrin complexes.