Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in β-cyclodextrin View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2008-04

AUTHORS

J. Fernando Ayala-Zavala, Herlinda Soto-Valdez, Alberto González-León, Emilio Álvarez-Parrilla, Olga Martín-Belloso, Gustavo A. González-Aguilar

ABSTRACT

Cinnamon leaf (CLO) and garlic oils (GO) are good antimicrobials, however, their volatility complicates their application as food preservatives. Hence, microencapsulation of CLO and GO with β-cyclodextrin (β-CD) was studied at 4:96, 8:92, 12:88, and 16:84 (oil:β-CD) percent weight ratios. Microcapsule characterization included gas chromatography analysis, moisture sorption–desorption isotherms, infrared spectroscopy (IR), and antifungal activity against Alternaria alternata. Major oil constituents were eugenol for CLO and allyl disulfide for GO. The 16:84 ratio (CLO:β-CD) showed the highest eugenol content; the allyl disulfide content was higher, but not significantly different (P > 0.05) for the 12:88 and 16:84 ratios. Microcapsules showed lower moisture sorption than β-CD, although during water desorption there were no difference between them. Hydrogen bonds were detected between oil constituents and β-CD by IR spectroscopy. CLO:β-CD and GO:β-CD microcapsules displayed good antifungal activity against Alternaria alternata. Therefore, CLO and GO microcapsules can have important applications in the food industry as stable natural antimicrobial compound systems. More... »

PAGES

359-368

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10847-007-9385-1

DOI

http://dx.doi.org/10.1007/s10847-007-9385-1

DIMENSIONS

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