Antioxidant and antimicrobial properties of encapsulated guava leaf oil in hydroxypropyl-beta-cyclodextrin

被引：143

作者：

Rakmai, Jaruporn ^{[1
]}

Cheirsilp, Benjamas ^{[1
]}

Mejuto, Juan Carlos ^{[2
]}

Simal-Gandara, Jesus ^{[3
]}

Torrado-Agrasar, Ana ^{[3
]}

机构：

[1] Prince Songkla Univ, Fac Agroind, Dept Ind Biotechnol, Hat Yai Campus, Hat Yai 90112, Thailand

[2] Univ Vigo, Dept Phys Chem, Fac Sci, Ourense Campus, E-32004 Orense, Spain

[3] Univ Vigo, Dept Analyt Chem & Food Sci, Fac Sci, Ourense Campus, E-32004 Orense, Spain

来源：

INDUSTRIAL CROPS AND PRODUCTS | 2018年 / 111卷

关键词：

Hydroxypropyl-beta-cyclodextrin; Guava leaf oil; Antimicrobial; Antioxidant; SEM; Phase solubility; PSIDIUM-GUA[!text type='JAVA']JAVA[!/text; INCLUSION COMPLEX; CHEMICAL-COMPOSITION; ANTIBACTERIAL; SOLUBILITY; MICROSCOPY; STABILITY; CARVACROL; EXTRACTS; VANILLIN;

D O I：

10.1016/j.indcrop.2017.10.027

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

The essential oil from guava leaves has low physicochemical stability and low solubility in water, what limits its application in food formulations. This study aimed to characterize the physicochemical properties and the antioxidant and antimicrobial activities of encapsulated guava leaf oil in hydroxypropyl-beta-cyclodextrin (HP beta CD). Inclusion complex formation of guava leaf oil and HP beta CD was determined by several techniques. Antioxidant activity of encapsulated guava leaf oil was more stable to sunlight exposure than free guava leaf oil by 26-38%. The antibacterial activity of guava leaf oil against Staphylococcus aureus and Escherichia colt was improved by 4 and 2 times after encapsulation in HP beta CD, respectively.

引用

页码：219 / 225

页数：7

共 42 条

[1] Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin [J].