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Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in β-cyclodextrin

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Abstract

Cinnamon leaf (CLO) and garlic oils (GO) are good antimicrobials, however, their volatility complicates their application as food preservatives. Hence, microencapsulation of CLO and GO with β-cyclodextrin (β-CD) was studied at 4:96, 8:92, 12:88, and 16:84 (oil:β-CD) percent weight ratios. Microcapsule characterization included gas chromatography analysis, moisture sorption–desorption isotherms, infrared spectroscopy (IR), and antifungal activity against Alternaria alternata. Major oil constituents were eugenol for CLO and allyl disulfide for GO. The 16:84 ratio (CLO:β-CD) showed the highest eugenol content; the allyl disulfide content was higher, but not significantly different (P > 0.05) for the 12:88 and 16:84 ratios. Microcapsules showed lower moisture sorption than β-CD, although during water desorption there were no difference between them. Hydrogen bonds were detected between oil constituents and β-CD by IR spectroscopy. CLO:β-CD and GO:β-CD microcapsules displayed good antifungal activity against Alternaria alternata. Therefore, CLO and GO microcapsules can have important applications in the food industry as stable natural antimicrobial compound systems.

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Abbreviations

β-CD:

β-cyclodextrin

CLO:

Cinnamon leaf oil

GO:

Garlic oil

GRAS:

Generally recognized as safe

FDA:

Food and Drug Administration

GC-MS:

Gas chromatography-mass spectrometry

GC-FID:

Gas chromatography-flame ionization detector

RH:

Relative humidity

IR:

Infrared

PDA:

Potato dextrose agar

NCSS:

Number Cruncher Statistical System

LSD:

Least significant difference

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Acknowledgments

We thank Monica A. Villegas-Ochoa for technical assistance and give special acknowledgement to CIAD A.C., CONACYT and CYTED (Project XI.22) for financial support.

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Authors and Affiliations

  1. Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora, 83000, Mexico

    J. Fernando Ayala-Zavala, Herlinda Soto-Valdez, Alberto González-León & Gustavo A. González-Aguilar

  2. Departamento de Ciencias Básicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n., Ciudad Juarez, Chihuahua, 32310, Mexico

    Emilio Álvarez-Parrilla

  3. Department of Food Technology, UTPV-CeRTA, University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain

    Olga Martín-Belloso

Authors
  1. J. Fernando Ayala-Zavala
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  2. Herlinda Soto-Valdez
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  3. Alberto González-León
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  4. Emilio Álvarez-Parrilla
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  5. Olga Martín-Belloso
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  6. Gustavo A. González-Aguilar
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Correspondence to Gustavo A. González-Aguilar.

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Ayala-Zavala, J.F., Soto-Valdez, H., González-León, A. et al. Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in β-cyclodextrin. J Incl Phenom Macrocycl Chem 60, 359–368 (2008). https://doi.org/10.1007/s10847-007-9385-1

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  • DOI: https://doi.org/10.1007/s10847-007-9385-1

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