Kringel Dianini Hüttner, Antunes Mariana Dias, Klein Bruna, Crizel Rosane Lopes, Wagner Roger, de Oliveira Roberto Pedroso, Dias Alvaro Renato Guerra, Zavareze Elessandra da Rosa
Dept. de Ciência e Tecnologia Agroindustrial, Univ. Federal de Pelotas, Campus Univ., s/n, 96010-900, Pelotas, RS, Brazil.
Dept. de Ciência e Tecnologia de Alimentos, Univ. Federal de Santa Maria, Av. Roraima, 1000, Camobi, 97105-900, Santa Maria, RS, Brazil.
J Food Sci. 2017 Nov;82(11):2598-2605. doi: 10.1111/1750-3841.13923. Epub 2017 Oct 30.
The aim of this study was to produce and characterize inclusion complexes (IC) between β-cyclodextrin (β-CD) and orange essential oil (OEO) or eucalyptus essential oil (EEO), and to compare these with their pure compounds and physical mixtures. The samples were evaluated by chemical composition, morphology, thermal stability, and volatile compounds by static headspace-gas chromatography (SH-GC). Comparing the free essential oil and physical mixture with the inclusion complex, of both essential oils (OEO and EEO), it was observed differences occurred in the chemical composition, thermal stability, and morphology. These differences show that there was the formation of the inclusion complex and demonstrate the necessity of the precipitation method used to guarantee the interaction between β-CD and essential oils. The slow loss of the volatile compounds from both essential oils, when complexed with β-CD, showed a higher stability when compared with their physical mixtures and free essential oils. Therefore, the results showed that the chemical composition, molecular size, and structure of the essential oils influence the characteristics of the inclusion complexes. The application of the β-CD in the formation of inclusion complexes with essential oils can expand the potential applications in foods.
本研究的目的是制备并表征β-环糊精（β-CD）与橙花精油（OEO）或桉叶精油（EEO）之间的包合物（IC），并将其与它们的纯化合物和物理混合物进行比较。通过化学成分、形态、热稳定性以及采用静态顶空-气相色谱法（SH-GC）对挥发性化合物进行评估。将游离精油和物理混合物与两种精油（OEO和EEO）的包合物进行比较，观察到化学成分、热稳定性和形态方面存在差异。这些差异表明形成了包合物，并证明了用于确保β-CD与精油之间相互作用的沉淀方法的必要性。当与β-CD络合时，两种精油挥发性化合物的缓慢损失表明，与它们的物理混合物和游离精油相比，其稳定性更高。因此，结果表明精油的化学成分、分子大小和结构会影响包合物的特性。β-CD在与精油形成包合物中的应用可以扩大其在食品中的潜在应用。
