Preparation of Green Anti-Staphylococcus aureus Inclusion Complexes Containing Hinoki Essential Oil

This study aimed to prepare anti-Staphylococcus aureus inclusion complexes (ICs) of Hinoki essential oil (HEO) with beta-cyclodextrin ( beta-CD) and 2-hydroxypropyl- beta-cyclodextrin (2-HP- beta-CD). An ultrasound-assisted kneadingmethod was applied for the complexation for the first time. The recovery yield, embedding fraction and loading capacity of the HEO/ beta-CD ICs were 92.5%, 78.0% and 11.9%, respectively, while the corresponding values were 80.8%, 73.7% and 12.9% for the HEO/2-HP- beta-CD ICs. As well, a comparative study confirmed the efficiency of the ultrasound-assisted kneading method was higher than the traditional kneading method. The results of SEM, XRD, GC-MS and FT-IR suggested the successful formation of ICs. A significant anti-Staphylococcus aureus activity of the fabricated ICs was demonstrated using a colony counting method. Notably, when the dose in liquid culture medium was 20 g L (-1), inhibitory rates of 99.8% for HEO/ beta-CD ICs and 100% for HEO/2-HP- beta-CD ICs were achieved. Furthermore, the hydrophilic property of the ICs was proved by water contact angle measurements, implying they have the potential to act as anti-Staphylococcus aureus agents for blending with hydrophilic biodegradable materials for diverse food packaging utilizations.

Automated summary

This study prepared anti-Staphylococcus aureus inclusion complexes (ICs) of Hinoki essential oil (HEO) with beta-cyclodextrin (β-CD) and 2-hydroxypropyl-beta-cyclodextrin (2-HP-beta-CD) using an ultrasound-assisted kneading method. The efficiency of the ultrasound-assisted kneading method was found to be higher than traditional kneading method. The fabricated ICs demonstrated significant anti-Staphylococcus aureus activity and had hydrophilic properties, making them potential agents for blending with hydrophilic biodegradable materials for diverse food packaging utilizations.