β-Cyclodextrin Inclusion Complex Containing Litsea cubeba Essential Oil: Preparation, Optimization, Physicochemical, and Antifungal Characterization
Source abstract
Abstract
Litsea cubeba essential oil (LCEO), as naturally plant-derived products, possess good antimicrobial activities against many pathogens, but their high volatility and poor water solubility limit greatly the application in food industry. In this research, inclusion complex based on β-cyclodextrin (β-CD) and LCEO, was prepared by saturated aqueous solution method. An optimum condition using the response surface methodology (RSM) based on Box–Behnken design (BBD) was obtained with the inclusion time of 2 h and β-CD/LCEO ratio of 4.2 at 44 °C. Under the condition, the greatest yield of 71.71% with entrapment efficiency of 33.60% and loading capacity of 9.07% was achieved. In addition, the structure and characteristic of LCEO/β-CD inclusion complex (LCEO/βCD-IC) were investigated using scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR), which indicated that LCEO/βCD-IC was successfully formed. The particle size of LCEO/βCD-IC was determined to be 17.852 μm. Thermal properties of LCEO/βCD-IC evaluated by thermogravimetric-differential scanning calorimetry (TG-DTA) illustrated better thermal stability of the aimed product compared with the physical mixture. Furthermore, the tests of antifungal activity showed that LCEO/βCD-IC was able to control the growth of Penicillium italicum, Penicillium digitatum, and Geotrichum citri-aurantii isolated from postharvest citrus. Our present study confirmed that LCEO/βCD-IC might be further applied as an alternative to chemical fungicides for protecting citrus fruit from postharvest disease.
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Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Polysaccharides Composition and Applications · Food Chemistry and Fat Analysis
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Longping Branch Graduate School, Hunan University, Changsha 410125, China
Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
Funding
Agricultural Science and Technology Innovation Fund project of Hunan Province, China · the Special Project of Changsha-Zhuzhou-Xiangtan National Independent Innovation Demonstration Zones · The 13th Five-Year National Key Research and Development Program of China
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