Preparation and characterization of a sustained-release bio-preservative based on β-cyclodextrin encapsulated eugenol

A novel sustained-release bio-preservative based on beta-cyclodextrin encapsulated eugenol (EU) was prepared through 10 MeV electron beam irradiation. Response surface methodology coupled with a Box-Behnken design (RSM-BBD) was used to optimize irradiation dose, stirring temperature and stirring time to obtain inclusion complex of EU/beta-cyclodextrin-g-acrylamide (EU/beta-CD-g-AM) with high EU encapsulation efficiency (EE). The structure of the EU/beta-CD-g-AM was confirmed by Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). Optimization treatments were found for irradiation dose of 8 kGy, stirring temperature of 60 degrees C and time of 2.4 h. The obtained EU/beta-CD-g-AM inclusion complex showed the maximum EE of 50.95%. The encapsulation enhances the stability and solubility of EU. The EU could be sustained-released into media and the release peak at pH 7 (73%) and pH 8 (77%) were both occurred after 24 h, while at pH 5 was reached after 12 h. Total viable counts (TVC) of weevers (Micropterus salmoides) processed by EU/beta-CD-g-AM was 6.75 log10 cfu/g on the 15th day of the storage, prolonging the shelf life of weevers for 6 days after sustained EU release, compared with the control, whose TVC was 7.35 log10 cfu/g on 9th day. Overall, it can be seen that EU/ beta-CD-g-AM inclusion is a promising sustained-release bio-preservative to maintain food quality.

Automated summary

A sustained-release bio-preservative based on beta-cyclodextrin encapsulated eugenol was prepared through electron beam irradiation, optimized using response surface methodology with a Box-Behnken design to achieve high encapsulation efficiency. The inclusion complex showed enhanced stability and solubility of eugenol, prolonging the shelf life of weevers and maintaining food quality. Overall, the EU/beta-CD-g-AM inclusion complex is a promising approach for sustained-release preservation in food.