Journal
FOOD CHEMISTRY
Volume 127, Issue 4, Pages 1680-1685Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.02.036
Keywords
beta-Cyclodextrin; Garlic oil; Inclusion complex; Controlled release; Water solubility
Funding
- National High Technology Research and Development Program of China (863 Program) [2007AA102306]
- Funding Project for Academic Human Resources Development in Institutions of Higher Learning, Beijing New Century BaiQianWan Talent Project and Beijing Nova Program [2008807]
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Garlic oil (GO), rich in organosulphur compounds, has a variety of antimicrobial and antioxidant activities, however, its volatility and low physicochemical stability limit its application as food functional ingredients. The aim of this study was to investigate the physicochemical and release characterisation of inclusion complexes of GO in beta-cyclodextrin (beta-CD). The formation of GO/beta-CD inclusion complex was demonstrated by different analytical techniques including Fourier transform-infrared spectroscopy, differential scanning calorimetry and X-ray diffractometry. The stoichiometry of the complex was 1:1. The calculated apparent stability constant of GO/beta-CD complex was 1141 M-1, and the water solubility of GO was significantly improved by the phase solubility study. Furthermore, the release of GO from the inclusion complex was determined at a temperature range from 25 to 50 degrees C and in an acidic dissolution medium (pH 1.5), respectively. The release rate of GO from the inclusion complex was controlled. (C) 2011 Elsevier Ltd. All rights reserved.
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