Evaluation of the properties of the essential oil citronellal nanoencapsulated by cyclodextrins

被引:31
作者
Abril-Sanchez, Carolina [1 ]
Matencio, Adrian [1 ]
Navarro-Orcajada, Silvia [1 ]
Garcia-Carmona, Francisco [1 ]
Manuel Lopez-Nicolas, Jose [1 ]
机构
[1] Univ Murcia, Fac Biol, Dept Biochem & Mol Biol A, Campus Espinardo, E-30071 Murcia, Spain
关键词
Citronellal; Cyclodextrins; Nanoencapsulation; Chromatography; Antimicrobial; POLYUNSATURATED FATTY-ACIDS; BETA-CYCLODEXTRIN; INCLUSION COMPLEXES; LINOLEIC-ACID; ENCAPSULATION; RESVERATROL; SOLUBILITY; HYDROLYSES; OXIDATION; DOCKING;
D O I
10.1016/j.chemphyslip.2019.02.001
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
In this work we used natural and modified cyclodextrins (beta-CD and HP-beta-CD) as encapsulating agents to improve citronellal properties. Using fluorimetric techniques, its aggregation behavior was studied for the first time. Its critical micellar concentration was seen to vary with the presence of cyclodextrins, which form 1:1 stoichiometry complexes with citronellal. The encapsulation constants and the scores obtained by Molecular Docking were correlated. Chromatographic (GC MS) and sensory analysis confirmed that cyclodextrins improve the persistence of the aroma. Finally, the antimicrobial effect of citronellal against Escherichia coli and Bacillus subtilis in the presence and absence of cyclodextrins was studied. A combinatorial effect of citronellal, HP-P-cyclodextrin and Glucobay (R) as an antimicrobial mixture was observed. The results of this study not only demonstrated the potential of CD mixtures, but also that the growth caused by CD digestion may sometimes be greater that the antimicrobial effect of the agents used in this study.
引用
收藏
页码:72 / 78
页数:7
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