Preparation, physicochemical characterization and release behavior of the inclusion complex of trans-anethole and ß-cyclodextrin.

ABSTRACT

Trans-anethole (AT) has a variety of antimicrobial properties and is widely used as food functional ingredient. However, the applications of AT are limited due to its low water solubility, strong odor and low physicochemical stability. Therefore, the aim of this work was to encapsulate AT with ß-cyclodextrin (ß-CD) for obtaining inclusion complex by co-precipitation method. The measurements effectively confirmed the formation of inclusion complex between AT and ß-CD. The results showed that the inclusion complex presented new solid crystalline phases and was more thermally stable than the physical mixture and ß-CD. The phase solubility study showed that the aqueous solubility of AT was increased by being included in ß-CD. The calculated stability constant of inclusion complex was 1195M-1, indicating the strong interaction between AT and ß-CD. Furthermore, the release study suggested that ß-CD provided the protection for AT against evaporation. The release behavior of AT from the inclusion complex was controlled.