Comparison of encapsulation properties of major garlic oil components by hydroxypropyl β-cyclodextrin

The major garlic oil (GO) components were encapsulated by hydroxypropyl beta-cyclodextrin (HP-beta-CD), and their encapsulation properties were compared in this study. Our results showed that the optimal conditions for the GO encapsulation were as follows: weigh ratio at 12:88 (GO: HP-beta-CD), pH at 5.0, and inclusion time at 4 h. Furthermore, results from the phase solubility curves indicated that two components of diallyl disulfide (DADS) and diallyl trisulfide (DATS) had higher water solubility caused by HP-beta-CD and that DATS-HP-beta-CD complex had higher stability constant (K (1:1) = 6.702 x 10(5)) and more significant change in free energy (Delta G(COMP)* = -3.496 x 10(4)) than DADS-HP-beta-CD. These findings indicated that DATS was better suited to be encapsulated by HP-beta-CD compared to DADS. The result finally obtained from gas chromatography-flame ionization detector (GC-FID) confirmed the easier inclusion properties of DATS by HP-beta-CD.