1. β-Cyclodextrin inclusion complexes with essential oils: Obtention, characterization, antimicrobial activity and potential application for food preservative sachets.
- Author
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Marques CS, Carvalho SG, Bertoli LD, Villanova JCO, Pinheiro PF, Dos Santos DCM, Yoshida MI, de Freitas JCC, Cipriano DF, and Bernardes PC
- Subjects
- Brazil, Escherichia coli drug effects, Food Preservation methods, Freeze Drying, Gas Chromatography-Mass Spectrometry, Microbial Sensitivity Tests, Ocimum basilicum chemistry, Pimenta chemistry, Staphylococcus aureus drug effects, X-Ray Diffraction, Anti-Infective Agents chemistry, Anti-Infective Agents pharmacology, Food Preservatives chemistry, Food Preservatives pharmacology, Oils, Volatile chemistry, Oils, Volatile pharmacology, beta-Cyclodextrins chemistry, beta-Cyclodextrins pharmacology
- Abstract
The current study aimed obtaining antimicrobial sachets that could be used as preservatives for foods. Basil (BEO) and Pimenta dioica (PDEO) essential oils (EOs) were analyzed by GC-FID and GC-MS and tested against the foodborne bacteria S. aureus, E. coli, L. monocytogenes, P. aeruginosa, S. Enteritidis, and the food-spoilage mold B. nivea. Then, inclusion complexes (ICs) with EOs and β-cyclodextrin (β-CD) were prepared as a strategy to reduce volatility and increase the release time of EOs. Eight ICs were prepared by kneading and freeze-drying methods, in two molar ratios, and have been characterized by complementary methods: FT-IR, thermal analysis (DSC and TG/DTG), powder XRD, and solid state
13 C NMR. In vitro antimicrobial activities of ICs, both dispersed in agar and loaded in sachets, have also been investigated. Complexation was confirmed for all samples. PDEO-based ICs prepared by kneading method, at both molar ratios, displayed better in vitro antimicrobial activity. The obtained results strongly suggest a potential application of these ICs as natural antimicrobials., (Copyright © 2019 Elsevier Ltd. All rights reserved.)- Published
- 2019
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