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Preparation, Optimization, and Characterization of Inclusion Complexes of Cinnamomum longepaniculatum Essential Oil in β-Cyclodextrin

Author

Listed:
  • Yue Yan

    (Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644001, China)

  • Xin Zhao

    (Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644001, China)

  • Chao Wang

    (Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644001, China)

  • Qiong Fang

    (Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644001, China)

  • Lu Zhong

    (Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644001, China)

  • Qin Wei

    (Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 610039, China)

Abstract

Cinnamomum longepaniculatum essential oil (CLEO) possesses antibacterial, anti-inflammatory, and antioxidant activities. However, CLEO shows volatilization and poor solubility, which limits its application field. In this research, inclusion complexes of β-cyclodextrin (β-CD) with CLEO were produced, and its physicochemical properties were characterized. Response surface methodology was used to obtain optimum preparation conditions. A statistical model was generated to define the interactions among the selected variables. Results show that the optimal conditions were an H 2 O/β-CD ratio of 9.6:1 and a β-CD/CLEO ratio of 8:1, with the stirring temperature of 20 °C for the maximal encapsulation efficiency values. The physicochemical properties of CLEO/β-CD inclusion complexes (CLEO/β-CD-IC) were investigated. Fourier transform infrared spectroscopy showed that correlative characteristic bands of CLEO disappeared in the inclusion complex. X-ray diffraction presented different sharp peaks at the diffraction angle of CLEO/β-CD-IC. The thermogravimetric analysis demonstrated the thermal stability of CLEO was enhanced after encapsulation. Tiny aggregates with a smaller size of CLEO/β-CD-IC particles were observed by scanning electron microscopy. The comparison of β-CD, CLEO, and physical mixtures with CLEO/β-CD-IC confirmed the formation of inclusion complexes.

Suggested Citation

  • Yue Yan & Xin Zhao & Chao Wang & Qiong Fang & Lu Zhong & Qin Wei, 2022. "Preparation, Optimization, and Characterization of Inclusion Complexes of Cinnamomum longepaniculatum Essential Oil in β-Cyclodextrin," Sustainability, MDPI, vol. 14(15), pages 1-14, August.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:15:p:9513-:d:879199
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    Cited by:

    1. Shruthy Seshadrinathan & Snehasis Chakraborty, 2022. "Fermentative Production of Erythritol from Cane Molasses Using Candida magnoliae : Media Optimization, Purification, and Characterization," Sustainability, MDPI, vol. 14(16), pages 1-15, August.

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