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

The major garlic oil (GO) components were encapsulated by hydroxypropyl β-cyclodextrin (HP-β-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-β-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-β-CD and that DATS-HP-β-CD complex had higher stability constant (K1:1 = 6.702 × 105) and more significant change in free energy (\documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$$ \Updelta G_{\text{COMP}}^{*} $$\end{document} = −3.496 × 104) than DADS-HP-β-CD. These findings indicated that DATS was better suited to be encapsulated by HP-β-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-β-CD.