Encapsulation of Iranian Garlic Oil with β-cyclodextrin: Optimization and its Characterization

The aim of this study was to optimize the encapsulation conditions of Garlic Oil (GO) with β-cyclodextrin (GO/β-CD) inclusion complex by the co-precipitation method. Response surface optimization of encapsulation of GO with β–CD was performed with a three-variable, three-level and the optimum conditions were as follows: temperature: ۳۵oC, Core/Wall: ۸/۱۰۰, and Wall/Solvent: ۵.۵/۱۰۰. The complex was characterized by different techniques including UV–visible spectroscopy, Fourier transform infrared spectroscopy, X-ray diffractometry, and differential scanning calorimetry. Spectroscopic techniques and morphological analysis by Scanning Electron Microscope (SEM) confirmed formation of GO/β-CD. The in vitro release profile of GO from the GO/β-CD complex at different pH values (۱.۵, ۴, ۵.۵, and ۶.۵) at ۳۷oC showed that the maximum and minimum release of GO after two days were ۳۶.۵۹% at pH ۶.۵, and ۱.۱۲% at pH ۴, respectively. In simulation of gastrointestinal tract, the maximum and minimum release of GO were in colon (۱۰.۲۹%), and stomach (۰.۶۰%), respectively. Therefore, GO/β-CD complex could be suggested in formulation of food systems such as salad dressing and sausage.

Keywords:

Allium sativum L , Garlic oil , In-vivo release , Response surface method , SEM