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Khoshtinat K, Barzegar M, Sahari M A, Hamidi Z. Encapsulation of Iranian Garlic Oil with β-cyclodextrin: Optimization and its Characterization. JAST 2017; 19 (1) :97-111
URL: http://jast.modares.ac.ir/article-23-6097-en.html
Encapsulation of Iranian Garlic Oil with β-cyclodextrin: Optimization and its Characterization
Kh. Khoshtinat1 , M. Barzegar * 1, M. A. Sahari1 , Z. Hamidi1
1- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box: 14155-336, Tehran, Islamic Republic of Iran.
Abstract:   (5323 Views)
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: 35oC, Core/Wall: 8/100, and Wall/Solvent: 5.5/100. 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 (1.5, 4, 5.5, and 6.5) at 37oC showed that the maximum and minimum release of GO after two days were 36.59% at pH 6.5, and 1.12% at pH 4, respectively. In simulation of gastrointestinal tract, the maximum and minimum release of GO were in colon (10.29%), and stomach (0.60%), 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
Full-Text [PDF 739 kb]   (15557 Downloads)    
Article Type: Research Paper | Subject: Food Science and Technology
Received: 2016/04/13 | Accepted: 2016/07/9 | Published: 2017/01/1
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