Encapsulation of Iranian Garlic Oil with β-cyclodextrin: Optimization and its Characterization | ||
| Journal of Agricultural Science and Technology | ||
| Article 9, Volume 19, Issue 1, 2017, Pages 97-111 PDF (738.89 K) | ||
| Authors | ||
| Kh. Khoshtinat; M. Barzegar* ; M. A. Sahari; Z. Hamidi | ||
| Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box: 14155-336, Tehran, Islamic Republic of Iran. | ||
| Abstract | ||
| The aim of this study was to optimize the encapsulation conditions of Garlic Oil (GO) with β-cyclodextrin (GO/β-CD) inclusion complex by the co-precipitation method. Response surface optimization of encapsulation of GO with β–CD was performed with a three-variable, three-level and the optimum conditions were as follows: temperature: 35oC, Core/Wall: 8/100, and Wall/Solvent: 5.5/100. The complex was characterized by different techniques including UV–visible spectroscopy, Fourier transform infrared spectroscopy, X-ray diffractometry, and differential scanning calorimetry. Spectroscopic techniques and morphological analysis by Scanning Electron Microscope (SEM) confirmed formation of GO/β-CD. The in vitro release profile of GO from the GO/β-CD complex at different pH values (1.5, 4, 5.5, and 6.5) at 37oC showed that the maximum and minimum release of GO after two days were 36.59% at pH 6.5, and 1.12% at pH 4, respectively. In simulation of gastrointestinal tract, the maximum and minimum release of GO were in colon (10.29%), and stomach (0.60%), respectively. Therefore, GO/β-CD complex could be suggested in formulation of food systems such as salad dressing and sausage. | ||
| Keywords | ||
| Allium sativum L; Garlic oil; In-vivo release; Response surface method; SEM | ||
| References | ||
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