β-Cyclodextrin inclusion complexes with essential oils: Obtention, characterization, antimicrobial activity and potential application for food preservative sachets

Clara Suprani Marques; Suzana Gonçalves Carvalho; Larissa Diirr Bertoli; Janaína Cecília Oliveira Villanova; Patrícia Fontes Pinheiro; Délia Chaves Moreira Dos Santos; Maria Irene Yoshida; Jair Carlos Checon de Freitas; Daniel Fernandes Cipriano; Patrícia Campos Bernardes

doi:10.1016/j.foodres.2019.01.016

β-Cyclodextrin inclusion complexes with essential oils: Obtention, characterization, antimicrobial activity and potential application for food preservative sachets

Food Res Int. 2019 May:119:499-509. doi: 10.1016/j.foodres.2019.01.016. Epub 2019 Jan 8.

Affiliations

¹ Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil.
² Department of Pharmacy and Nutrition, Center of Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre, Brazil.
³ Department of Chemistry and Physics, Center of Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre, Brazil.
⁴ Laboratory of Thermal Analysis, Department of Chemistry, Federal University of Minas Gerais, Belo Horizonte, Brazil.
⁵ Laboratory of Carbon and Ceramic Materials, Department of Physics, Federal University of Espírito Santo (UFES), Vitória, ES, Brazil.
⁶ Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil. Electronic address: patricia.bernardes@ufes.br.

PMID: 30884682
DOI: 10.1016/j.foodres.2019.01.016

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 ¹³C 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.

Keywords: Antimicrobial sachet; Freeze-drying; Inclusion complex; Kneading; Natural food preservatives; Ocimum basilicum; Pimenta dioica; β-Cyclodextrin.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anti-Infective Agents / chemistry*
Anti-Infective Agents / pharmacology*
Brazil
Escherichia coli / drug effects
Food Preservation / methods
Food Preservatives / chemistry*
Food Preservatives / pharmacology*
Freeze Drying
Gas Chromatography-Mass Spectrometry
Microbial Sensitivity Tests
Ocimum basilicum / chemistry
Oils, Volatile / chemistry*
Oils, Volatile / pharmacology*
Pimenta / chemistry
Staphylococcus aureus / drug effects
X-Ray Diffraction
beta-Cyclodextrins / chemistry*
beta-Cyclodextrins / pharmacology*

Substances

Anti-Infective Agents
Food Preservatives
Oils, Volatile
beta-Cyclodextrins