Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Encapsulation of clove essential oil in hydroxypropyl beta-cyclodextrin for characterization, controlled release, and antioxidant activity
Journal of Food Processing and Preservation · Ekim 2017
YÖKSİS Kayıtları
Encapsulation of Clove Essential Oil in Hydroxypropyl Beta-Cyclodextrin for Characterization, Controlled Release, and Antioxidant Activity
Journal of Food Processing and Preservation · 2017 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ HÜMEYRA ÇETİN BABAOĞLU →
Makale Bilgileri
DergiJournal of Food Processing and Preservation
Yayın TarihiEkim 2017
Cilt / Sayfa41
Scopus ID2-s2.0-85011665492
Erişim🔓 Açık Erişim
Özet
The aim of this study was to investigate the physicochemical characteristics, release behavior, and antioxidant activity of clove essential oil-hydroxypropyl beta-cyclodextrin (CEO-HPβCD) inclusion complexes. Clove essential oil was encapsulated by the kneading method with hydroxypropyl beta-cyclodextrin in a 1:1 molecular ratio. The entrapment efficiency of the encapsulated particles was 97.04% ± 1.57. The average particle size was 165.87 ± 1.65 nm and polydispersity index was.25 ±.03. In vitro release profile of CEO-HPβCD inclusion complexes indicated slow and sustained release. DPPH scavenging activity of free clove essential oil and encapsulated particles was 25.20% ± 1.02 and 28.70% ±.77, respectively. Total phenolic content of free clove essential oil was 18.59 ± 1.60 mg GAE/100 mg oil while total phenolic content of particles was 22.57 ± 1.48 mg GAE/100 mg oil. The results of the study revealed that using hydroxypropyl beta-cyclodextrin to encapsulate clove essential oil can be beneficial for the food and pharmaceutical industries. Practical applications: Clove essential oil has many biological activities due to its major compound eugenol. Choosing the appropriate method is a significant step for keeping active constituents. Encapsulation that is a beneficial process to control of the bioactive components can prevent degradation and loss of active compounds and prolong the shelf life of entrapped materials. This study can lead to use kneading method which is a low cost and easy encapsulation technique, for conservation of volatile active components, so these compounds can be used more intensely in the form of powder.
Yazarlar (4)
1
Hümeyra Cetin-Babaoglu
2
Ali Bayrak
3
Necla Ozdemir
4
Nuriye Ozgun
Anahtar Kelimeler
cyclodextrin
encapsulation
eugenol
kneading method
Kurumlar
Ankara Üniversitesi
Ankara Turkey
Istanbul Food Control Laboratory
Istanbul Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
90
Atıf
4
Yazar
4
Anahtar Kelime