Kh. Khoshtinat - Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box: ۱۴۱۵۵-۳۳۶, Tehran, Islamic Republic of Iran.
M. Barzegar - Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box: ۱۴۱۵۵-۳۳۶, Tehran, Islamic Republic of Iran.
M. A. Sahari - Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box: ۱۴۱۵۵-۳۳۶, Tehran, Islamic Republic of Iran.
Z. Hamidi - Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box: ۱۴۱۵۵-۳۳۶, Tehran, Islamic Republic of Iran.

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.

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