Encapsulation of Satureja montana essential oil in β-cyclodextrin

Inclusion complexes between the Satureja montana essential oil and beta-cyclodextrin were prepared by co-precipitation method with the four oil to beta-cyclodextrin ratios of 5:95, 10:90, 15:85 and 20:80 (w/w) in order to determine the effect of the ratio on the inclusion efficiency of beta-cyclodextrin for encapsulating oil volatiles. The characterization of the complex involved the analysis of the initial essential oil, the surface and the total extracted oils. The retention of essential oil volatiles reached a maximum of 93.15 % at the oil to beta-cyclodextrin ratio of 15:85. Though, the maximum inclusion efficiency of beta-cyclodextrin was achieved at the ratio of 20:80. The qualitative and quantitative composition of the volatiles in the total oil extracts was similar to the starting oil which is confirmed the high inhibition zone as antifungal and high antioxidant properties after encapsulation to beta-cyclodextrin. This justifies the use of beta-cyclodextrin as complexion agent for S. montana essential oil in the food and pharmaceutical industries.