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Encapsulation of Rosmarinus officinalis essential oil in β‐cyclodextrins

2021Journal article Restricted access
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dc.contributor.authorEl Kharraf, Sara
dc.contributor.authorFarah, Abdellah
dc.contributor.authorEl Hadrami, El Mestafa
dc.contributor.authorEl‐Guendouz, Soukaïna
dc.contributor.authorLourenço, João P.
dc.contributor.authorRosa Da Costa, Ana
dc.contributor.authorMiguel, Maria
dc.date.accessioned2021-09-23T12:31:04Z
dc.date.available2021-09-23T12:31:04Z
dc.date.issued2021
dc.description.abstractThe aim of this study was to investigate the encapsulation process of R. officinalis (rosemary) essential oil (REO) in beta cyclodextrin (beta-CD), by co-precipitation, using response surface methodology (RSM), specifically the face-centered central composite design (FCCCD). Solid-to-solid (beta-CD/REO) and liquid-to-liquid (ethanol/water) ratios were selected as independent variables and their influence on the dependent variables was assessed. The recovered powder was characterized by different techniques, such as scanning electron microscope (SEM), Fourier Transform-Infrared Spectroscopy (FTIR) and X-Ray Diffractometry (XRD). Moreover, the release of REO from the beta-CD complexes was investigated at different temperatures and pH values. The responses were affected by the concentration of ethanol in the reaction mixture and the amount of REO used. The optimal responses set by the RSM model (p-value < 0.05) were obtained for the optimal parameters ranging from 1.25:1 to 1.7:1 and 16.25:83.75 to 17.5:82.5 for ethanol/water and beta-CD/REO ratios, respectively. The size of the inclusion complexes from the experimental condition 1:1 ethanol/water and 10:90 beta-CD/REO ratios was the highest, with a value of 2.735 +/- 0.192 mu m. Furthermore, the FTIR spectra of inclusion complexes revealed a band downshift relative to the spectrum of beta-CD, attributable to hydrogen bonding between REO components and beta-CD, as well as a new band at 1,747 cm(-1), revealing the presence of oil components, while the XRD patterns of beta-CD recorded before and after the inclusion process indicate a change from a cage-type packing to a channel-type packing of cyclodextrin, which, in turn, indicates a successful inclusion process. Practical applications The encapsulation of EOs into cyclodextrins can enhance their biological properties, which include antioxidant, antimicrobial, anticarcinogenic, anti-inflammatory, and antidepressant activities. Nevertheless, a careful evaluation of the encapsulation conditions should be carried out in order to ensure the highest encapsulation yield without quality loss. In this way, pH and temperature, among other conditions, must be considered for evaluation since food or other matrices may present diverse pH values and be subjected to different temperatures. The present work may contribute to the use of rosemary EOs, with antioxidant and antimicrobial properties, in food and cosmetic industries, avoiding the sometimes-unpleasant flavor and aroma characteristics.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1111/jfpp.15806pt_PT
dc.identifier.issn0145-8892
dc.identifier.urihttp://hdl.handle.net/10400.1/17151
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.titleEncapsulation of Rosmarinus officinalis essential oil in β‐cyclodextrinspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/157281/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/157632/PT
oaire.citation.titleJournal of Food Processing and Preservationpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameLourenço
person.familyNameRosa da Costa
person.familyNameMiguel
person.givenNameJoão P.
person.givenNameAna M
person.givenNameMaria da Graça
person.identifier634248
person.identifier305029
person.identifier.ciencia-idF81F-A1F0-2A7C
person.identifier.ciencia-idA418-A85E-5DB1
person.identifier.ciencia-id6110-6FE7-DF28
person.identifier.orcid0000-0002-0501-6672
person.identifier.orcid0000-0003-0225-9537
person.identifier.orcid0000-0003-2507-4228
person.identifier.ridA-7758-2008
person.identifier.ridE-2165-2012
person.identifier.scopus-author-id57195730600
person.identifier.scopus-author-id53986075100
person.identifier.scopus-author-id35562054500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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