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

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.

New insights into the influence of encapsulation materials on the feasibility of ultrasonic-assisted encapsulation of Mosla chinensis essential oil

“…The EO can be released rapidly in α-CD and γ-CD. On the one hand, the absorption of water into the α-CD IC and α-CD IC may lead to structural changes in CDs, which contributes to the resolution of part of ICs and the release of EO [46] , [62] . On the other hand, it is likely that the adsorption of free EO to the CDs surface [11] .…”