Characterization of garlic oil/β-cyclodextrin inclusion complexes and application

Shangjian Li; Jiajia Chen; Yuntong Liu; Honghao Qiu; Wei Gao; Kundian Che; Baogang Zhou; Ran Liu; Wenzhong Hu

doi:10.3389/fnut.2023.1308787

Characterization of garlic oil/β-cyclodextrin inclusion complexes and application

Front Nutr. 2023 Nov 29:10:1308787. doi: 10.3389/fnut.2023.1308787. eCollection 2023.

Authors

Shangjian Li^{1

2}, Jiajia Chen³, Yuntong Liu^{1

2}, Honghao Qiu^{1

2}, Wei Gao^{1

2}, Kundian Che^{1

2}, Baogang Zhou^{1

2}, Ran Liu^{1

2}, Wenzhong Hu^{1

4}

Affiliations

¹ School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China.
² College of Life Science, Jilin University, Changchun, China.
³ Zhuhai Livzon Microsphere Technology Co. Ltd., Zhuhai, China.
⁴ College of Life Science, Dalian Minzu University, Dalian, China.

Abstract

Garlic oil is a liquid extracted from garlic that has various natural antibacterial and anti-inflammatory properties and is believed to be used to prevent and treat many diseases. However, the main functional components of garlic oil are unstable. Therefore, in this study, encapsulating garlic oil with cyclodextrin using the saturated co-precipitation method can effectively improve its chemical stability and water solubility and reduce its characteristic odor and taste. After preparation, the microcapsules of garlic oil cyclodextrin were characterized, which proved that the encapsulation was successful. Finally, the results showed that the encapsulated garlic oil still had antioxidant ability and slow-release properties. The final addition to plant-based meat gives them a delicious flavor and adds texture and mouthfeel. Provided a new reference for the flavor application of garlic cyclodextrin micro-capsules in plant-based meat patties.

Keywords: characterization; controlled release; garlic oil; inclusion complexes; β-cyclodextrin.

Grants and funding

The author(s) declare financial support was received for the research, authorship, and/or publication of this article. This research was supported by the “Thirteenth Five-Year Plan” for National Key Re-search and Development Program (No. 2016YFD0400903), National Natural Science Foundation of China (No. 31471923), National Natural Science Foundation of China (No. 32202120), Zhuhai College of Science and Technology “Three Levels” Talent Construction Project.