3 years ago

β-Cyclodextrin inclusion complexes with essential oils: Obtention, characterization, antimicrobial activity and potential application for food preservative sachets

Clara Suprani Marques, Suzana Gonçalves Carvalho, Larissa Diirr Bertoli, Janaína Cecília Oliveira Villanova, Patrícia Fontes Pinheiro, Délia Chaves Moreira Dos Santos, Maria Irene Yoshida, Jair Carlos Checon De Freitas, Daniel Fernandes Cipriano, Patrícia Campos Bernardes

Publication date: Available online 8 January 2019

Source: Food Research International

Author(s): Clara Suprani Marques, Suzana Gonçalves Carvalho, Larissa Diirr Bertoli, Janaína Cecília Oliveira Villanova, Patrícia Fontes Pinheiro, Délia Chaves Moreira dos Santos, Maria Irene Yoshida, Jair Carlos Checon de Freitas, Daniel Fernandes Cipriano, Patrícia Campos Bernardes

Abstract

The current study aimed obtaining antimicrobial sachets that could be used as preservatives for foods. Basil (BEO) and Pimenta dioica (PDEO) essential oils (EOs) were analyzed by GC-FID and GC–MS and tested against the foodborne bacteria S. aureus, E. coli, L. monocytogenes, P. aeruginosa, S. Enteritidis, and the food-spoilage mold B. nivea. Then, inclusion complexes (ICs) with EOs and β-cyclodextrin (β-CD) were prepared as a strategy to reduce volatility and increase the release time of EOs. Eight ICs were prepared by kneading and freeze-drying methods, in two molar ratios, and have been characterized by complementary methods: FT-IR, thermal analysis (DSC and TG/DTG), powder XRD, and solid state 13C NMR. In vitro antimicrobial activities of ICs, both dispersed in agar and loaded in sachets, have also been investigated. Complexation was confirmed for all samples. PDEO-based ICs prepared by kneading method, at both molar ratios, displayed better in vitro antimicrobial activity. The obtained results strongly suggest a potential application of these ICs as natural antimicrobials.

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