Microencapsulation of organosulfur compounds from garlic oil using β-cyclodextrin and complex of soy protein isolate and chitosan as wall materials: A comparative study

Garlic essential oil (GEO) was microencapsulated by molecular inclusion and complex coacervation methods using beta-cyclodextrin (SC) and complex of soy proteins isolate (SPI)/chitosan (CH), respectively. The dispersions of SC/GEO, SPI/CH and SPI/GEO/CH showed viscoelastic solid-like behavior, with values of storage modulus (GV) higher than loss modulus (G"), while SC showed viscous-like behavior (G" > GV). Incorporation of GEO into wall systems resulted in dispersions with higher values of complex modulus (G*), complex viscosity (eta*), GVand G", indicating increased molecular entanglements and improvement in the microparticles structures. The entrapment yield of SC/GEO and SPI/GEO/CH were 82.03% and 71.74%, respectively. The SC/GEO and SPI/GEO/CH showed surface area of 4.74 and 4.41 m(2)g(-1) and an average pore diameter of 1.53 and 1.84 nm, respectively. The microparticles produced by molecular inclusion showed better physical-chemical characteristics, in terms of higher solubility, and lower moisture content, hygroscopicity and water activity than SPI/CH coacervate. (C) 2021 Elsevier B.V. All rights reserved.