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

被引：11
作者：
Bai, Yuxiang [1 ]
Yu, Bo [1 ]
Xu, Xueming [1 ]
Jin, Zhengyu [1 ]
Tian, Yaoqi [1 ]
Lu, Lu [1 ]
机构：
[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2010年 / 231卷 / 04期
基金：
中国国家自然科学基金;
关键词：
Garlic oil; HP-beta-CD; Encapsulation ability; Diallyl disulfide; Diallyl trisulfide; ORGANOSULFUR COMPOUNDS; INCLUSION COMPLEX; STABILITY;
D O I：
10.1007/s00217-010-1307-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：519 / 524
页数：6
相关论文
共 50 条
[41]   Encapsulation of β-carotene in 2-hydroxypropyl-β-cyclodextrin/carrageenan/soy protein using a modified spray drying process [J].
Lakshmanan, Mahalakshmi ;
Moses, Jeyan A. ;
Chinnaswamy, Anandharamakrishnan .
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (05) :2680-2688
[42]   Encapsulation of boswellic acid with β- and hydroxypropyl-β-cyclodextrin: Synthesis, characterization, in vitro drug release and molecular modelling studies [J].
Amruta, Tambe ;
Nancy, Pandita ;
Prashant, Kharkar ;
Niteshkumar, Sahu .
JOURNAL OF MOLECULAR STRUCTURE, 2018, 1154 :504-510
[43]   Extreme pressure properties of garlic oil: comparative investigations with PAO4 base oil and PAO/garlic oil blend [J].
Bashir, Shahnaz ;
Khan, M. Jebran ;
Wani, M. F. ;
Saleem, S. Shahid ;
John, Mir Mohsin ;
Ashraf, Qazi Junaid ;
Nissar, Tabin .
ENGINEERING RESEARCH EXPRESS, 2023, 5 (01)
[44]   Preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation [J].
Yang, Kuan ;
Liu, Aiping ;
Hu, Aoxue ;
Li, Jixin ;
Zen, Zhen ;
Liu, Yuntao ;
Tang, Shiyu ;
Li, Cheng .
FOOD CONTROL, 2021, 123
[45]   Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review [J].
Verma, Tarun ;
Aggarwal, Ankur ;
Dey, Priya ;
Chauhan, Anil Kumar ;
Rashid, Summya ;
Chen, Kow-Tong ;
Sharma, Rohit .
FRONTIERS IN NUTRITION, 2023, 10
[46]   The study on the preparation and spectroscopic properties of hydroxypropyl-β-cyclodextrin/glipizide inclusion complex [J].
Zhang Yi-min ;
Li Xiao ;
Sun Cong-shan ;
Chen Chun-feng .
SPECTROSCOPY AND SPECTRAL ANALYSIS, 2008, 28 (03) :711-714
[47]   Inclusion complex of emodin with hydroxypropyl-β-cyclodextrin: Preparation, physicochemical and biological properties [J].
Qiu, Neng ;
Zhao, Xiu ;
Liu, Qiumei ;
Shen, Beilisha ;
Liu, Junda ;
Li, Xuebing ;
An, Lianying .
JOURNAL OF MOLECULAR LIQUIDS, 2019, 289
[48]   Comparison of Release Behaviors of Fragrance/Hydroxypropyl-β-cyclodextrin Inclusion Complex and Fragrance Microcapsules [J].
Li, Yan ;
Huang, Yi-Qing ;
Fan, Heng-Feng ;
Xia, Qiang .
INTEGRATED FERROELECTRICS, 2014, 152 (01) :81-89
[49]   Encapsulation of pterostilbene in hydroxypropyl-β-cyclodextrin using high-pressure homogenization and pH-shift methods: Characterization, stability, and static in vitro digestion. [J].
Zhang, Xuanyi ;
Lin, Xiaojun ;
Wang, Jingwen ;
Luo, Xiaoyu ;
Xu, Baojun .
JOURNAL OF FOOD ENGINEERING, 2025, 401
[50]   Selectivity Encapsulation of Zingiber cassumunar Roxb. oil by Beta-cyclodextrin Derivatives [J].
Manaprasersak, Auraya ;
Karpkird, Thitinun .
MATERIALS TODAY-PROCEEDINGS, 2020, 23 :659-665
12345