Microencapsulation of garlic oil by β-cyclodextrin as a thermal protection method for antibacterial action

The present study investigated the encapsulation process of garlic oil in beta-cyclodextrin (beta CD) and the anti-bacterial properties of the beta CD-garlic oil complex against Escherichia colt and Staphylococcus aureus. The encapsulation method increased the thermal stability of garlic oil with a formation constant (Kc) value of 253.78 L.mol(-1) for of the beta CD-garlic oil complex, which confirmed the success of the encapsulation process. Scanning electron microscopy analysis showed that the dimensions of the structures formed by the inclusion complex of beta CD-garlic oil had values ranging from 5 to 10 mu m. After thermal treatment of the beta CD-garlic oil complex at 60 degrees C for 1 h, the complex retained significant antibacterial action. The minimum inhibitory concentration (MIC) and agar diffusion results showed that the microcapsules containing 81.73 mmol.L-1 garlic oil exhibited excellent antibacterial action.