期刊
JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY
卷 60, 期 3-4, 页码 359-368出版社
SPRINGER
DOI: 10.1007/s10847-007-9385-1
关键词
cinnamon leaf oil; garlic oil; beta-cyclodextrin; microcapsules; antifungal
Cinnamon leaf (CLO) and garlic oils (GO) are good antimicrobials, however, their volatility complicates their application as food preservatives. Hence, microencapsulation of CLO and GO with beta-cyclodextrin (beta-CD) was studied at 4:96, 8:92, 12:88, and 16:84 (oil:beta-CD) percent weight ratios. Microcapsule characterization included gas chromatography analysis, moisture sorption-desorption isotherms, infrared spectroscopy (IR), and antifungal activity against Alternaria alternata. Major oil constituents were eugenol for CLO and allyl disulfide for GO. The 16:84 ratio (CLO:beta-CD) showed the highest eugenol content; the allyl disulfide content was higher, but not significantly different (P > 0.05) for the 12:88 and 16:84 ratios. Microcapsules showed lower moisture sorption than beta-CD, although during water desorption there were no difference between them. Hydrogen bonds were detected between oil constituents and beta-CD by IR spectroscopy. CLO:beta-CD and GO:beta-CD microcapsules displayed good antifungal activity against Alternaria alternata. Therefore, CLO and GO microcapsules can have important applications in the food industry as stable natural antimicrobial compound systems.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据