Preparation and characterization of inclusion complex of Myristica fragrans Houtt. (nutmeg) essential oil with 2-hydroxypropyl-ß-cyclodextrin.
Food Chem
; 423: 136316, 2023 Oct 15.
Article
en En
| MEDLINE
| ID: mdl-37207514
ABSTRACT
Nutmeg essential oil (NEO) is a natural condimentwith versatile biological activities. However, the application of NEO in food has several limitations due to its poor stability and low aqueous solubility. To overcome the shortcomings, this paper focused on the preparation of the inclusion complex (IC) of NEO with 2-hydroxypropyl-ß-cyclodextrin (HP-ß-CD) by the coprecipitation method. The optimal condition was inclusion temperature 36 â, time 247 min, stirring speed 520 r/min, and wall-core ratio 121, resulting in a recovery of 80.63%. The formation of IC was verified by various methods such as scanning electron microscopy, Fourier transform infrared spectroscopy and nuclear magnetic resonance. The improvement of thermal stability, antioxidant, and nitrite scavenging activities of NEO after encapsulation was proven. Moreover, the controlled release of NEO from IC can be implemented by regulating the temperature and relative humidity. Overall, NEO/HP-ß-CD IC has great application potential in food industries.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Asunto principal:
Aceites Volátiles
/
Myristica
Idioma:
En
Revista:
Food Chem
Año:
2023
Tipo del documento:
Article
País de afiliación:
China