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Production, Characterization, and Stability of Orange or Eucalyptus Essential Oil/β‐Cyclodextrin Inclusion Complex

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
Journal of food science 2017 v.82 no.11 pp. 2598-2605
Eucalyptus, beta-cyclodextrin, chemical composition, chromatography, essential oils, foods, molecular weight, thermal stability, volatile compounds
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.