This study aimed to elucidate the physico-chemical characteristics of EO–BCD inclusion complexes and their resulting antimicrobial activity. Cinnamon bark extract, trans-cinnamaldehyde, clove bud extract, eugenol, and a 2:1 (trans-cinnamaldehyde:eugenol) mixture were microencapsulated by the freeze-drying method. EO–BCD complexes were characterized for particle size, morphology, polydispersity index, entrapment efficiency, and phase solubility. All particles showed a spherical shape, smooth surface, no significant differences in size distribution and strong tendency to agglomerate. The entrapment efficiencies ranged from 41.7 to 84.7%, where pure compounds were higher (p < 0.05) than extracts. The oils and their BCD complexes were analyzed for their antimicrobial activity against Salmonella enterica serovar Typhimurium LT2 and Listeria innocua. All antimicrobials effectively inhibited bacterial growth within the concentration range tested, except free eugenol. The EO–BCD complexes were able to inhibit both bacterial strains at lower active compound concentrations than free oils, likely due to their increased water solubility that led to increased contact between pathogens and essential oils. The cinnamon bark and clove bud extract BCD complexes were the most powerful antimicrobials, despite showing the lowest entrapment efficiencies amongst the oils. Results suggest that the application of these antimicrobial complexes in food systems may be effective at inhibiting pathogens.

Characterization of beta-cyclodextrin inclusion complexes containing essential oils (trans-cinnamaldehyde, eugenol, cinnamon bark, and clove bud extracts) for antimicrobial delivery applications

Polyvinyl alcohol (PVA) nanofibers encapsulating eugenol (EG)/cyclodextrin (CD) inclusion complexes (IC) (EG/CD-IC) were produced via electrospinning technique in order to achieve high thermal stability and slow release of EG In order to find out the most favorable CD type for the stabilization of EG, three types of native cyclodextrins (α-CD, β-CD, and γ-CD) were used for the formation of EG/CD-IC In the case of PVA/EG/α-CD nanofibers, uncomplexed EG was detected indicating that α-CD is not a proper host for EG/CD-IC formation However, for PVA/EG/β-CD-IC and PVA/EG/γ-CD-IC nanofibers, enhanced durability and high thermal stability for EG were achieved due to the inclusion complexation The electrospun nanofibers encapsulating CD-IC of active compounds such as eugenol may be quite useful in the food industry due to the extremely large surface area of nanofibers along with specific functionality, enhanced thermal stability, and slow release of the active compounds by CD inclusion complexation

/pdf/enhanced-thermal-stability-of-eugenol-by-cyclodextrin-1543yyioso.pdf

Enhanced Thermal Stability of Eugenol by Cyclodextrin Inclusion Complex Encapsulated in Electrospun Polymeric Nanofibers

Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin

Antioxidant and antimicrobial properties of encapsulated guava leaf oil in hydroxypropyl-beta-cyclodextrin

Carvacrol is a good natural antimicrobial and antioxidant agent; however, its poor aqueous solubility and high volatility limit its application in food systems. Beta-cyclodextrin (ΒCD) is able to encapsulate hydrophobic molecules improving its aqueous solubility and reducing its volatility. ΒCD-carvacrol inclusion complexes were prepared using kneading (KN) and freeze drying (FD) methods. Sizes of ΒCD-carvacrol complexes were 441 ± 12 nm and 899 ± 44 nm and entrapment efficiencies were 83.79 ± 2.89% and 91.31 ± 0.41% for KN and FD BCD-carvacrol complexes, respectively. Polydispersity index was higher (P

Characterization of carvacrol beta-cyclodextrin inclusion complexes as delivery systems for antibacterial and antioxidant applications

A solid state eugenol/β-cyclodextrin inclusion complex (EG/β-CD) was prepared by lyophilization method and characterized by Powder X-ray Diffraction (XRD) and Fourier Fransform Infrared Spectroscopy (FTIR). UV–Vis spectrometer was used to determine the EG content encapsulated in the complex. In order to estimate the release characteristics of the EG/β-CD powder, Avrami’s equation and Thermogravimetric (TG) analyzer were, respectively, used. The loss percentage of EG was no more than 10 wt% for 4 week exposing at 25 °C and 75% humidity, and the release of EG is controlled by a combination mechanism of diffusion and first-order mode. TG results not only proved the thermo stability of the EG in EG/β-CD complex, but also clarified the thermal decomposition behaviors of the EG/β-CD. The antibacterial activity of the EG/β-CD complex was investigated using agar cup-plate diffusion method and bacterial strains of Escherichia coli, Salmonella paratyphi B, and Staphyloccocus aureus were used. The results indicated that EG/β-CD had a selective antimicrobial active against Escherichia coli.

Release characteristics and antibacterial activity of solid state eugenol/β-cyclodextrin inclusion complex

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Release characteristics and antibacterial activity of solid state eugenol/β-cyclodextrin inclusion complex