Microencapsulation of organosulfur compounds from garlic oil using β-cyclodextrin and complex of soy protein isolate and chitosan as wall materials: A comparative study

Garlic essential oil (GEO) was microencapsulated by molecular inclusion and complex coacervation methods using beta-cyclodextrin (SC) and complex of soy proteins isolate (SPI)/chitosan (CH), respectively. The dispersions of SC/GEO, SPI/CH and SPI/GEO/CH showed viscoelastic solid-like behavior, with values of storage modulus (GV) higher than loss modulus (G), while SC showed viscous-like behavior (G > GV). Incorporation of GEO into wall systems resulted in dispersions with higher values of complex modulus (G*), complex viscosity (eta*), GVand G, indicating increased molecular entanglements and improvement in the microparticles structures. The entrapment yield of SC/GEO and SPI/GEO/CH were 82.03% and 71.74%, respectively. The SC/GEO and SPI/GEO/CH showed surface area of 4.74 and 4.41 m(2)g(-1) and an average pore diameter of 1.53 and 1.84 nm, respectively. The microparticles produced by molecular inclusion showed better physical-chemical characteristics, in terms of higher solubility, and lower moisture content, hygroscopicity and water activity than SPI/CH coacervate. (C) 2021 Elsevier B.V. All rights reserved.

Automated summary

Garlic essential oil was microencapsulated using molecular inclusion and complex coacervation methods, resulting in dispersions with different physical properties. Incorporation of the oil into wall systems improved the properties of the microparticles, with higher entrapment yield and lower water activity.