Thorough characterization and stability of HP‐<i>β</i>‐cyclodextrin thymol inclusion complexes prepared by microwave technology: A required approach to a successful application in food industry

Rodríguez-López, María Isabel; Mercader-Ros, María Teresa; López-Miranda, Santiago; Pellicer, José A.; Pérez‐Garrido, A.; Pérez‐Sánchez, Horacio; Núñez-Delicado, Estrella; Gabaldón, José Antonio

doi:10.1002/jsfa.9307

Cited by 38 publications

(34 citation statements)

References 61 publications

(109 reference statements)

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“…The peak at 1240 cm −1 is assigned to the combination of OH deformation vibrations and C‒O stretching vibrations (Milovanovic, Stamenic, Markovic, Radetic, & Zizovic, ). Band at 1585 cm −1 is due to the C=C aromatic stretching (Rodríguez‐López et al., ). The spectra of bottom surface of the PP/SAEO/PET/TH/LDPE (Figure B, d) showed the peaks at 1248 and 1593 cm −1 , which were attributed from the TH coating layer.…”

Section: Resultsmentioning

confidence: 99%

Characterization and Preservation Performance of Multilayer Film with Insect Repellent and Antimicrobial Activities for Sliced Wheat Bread Packaging

Lee

Park

Yoon³

et al. 2019

Journal of Food Science

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A multilayer film containing star anise essential oil and thymol coating layers (SAEO and TH, respectively), with insect repellent and antimicrobial properties, has been developed using bar coating and adhesive lamination processes. Our previous study reported the in vitro activities of this polypropylene film (PP)/SAEO/polyethylene terephthalate film (PET)/TH/low‐density polyethylene film (LDPE) multilayer film. The current study focused on demonstrating the morphological, optical, and mechanical properties of the film, and evaluating its in vivo activities when used as a bread packaging material. The developed film was 15.03% thicker and 1.86% less transparent than the control film (without active agent coating layers: PP/PET/LDPE). While the color values of the developed film were slightly different from the control film, both films appeared similar to the naked eye. The tensile strength in the developed film was somewhat lower than that of the control film, while both films had statistically comparable values for elongation at break. During storage of sliced bread packaged in the developed film, the film both deterred insects from approaching toward and impeded the growth of microorganisms in the bread. These results suggest the potential applicability of the developed film as an active food packaging material with insect repellent and antimicrobial activities. Practical Application A multilayer film incorporated with insect repellent and antimicrobial coating layers was applied in sliced wheat bread packaging. The developed film effectively inhibited approaches of stored‐product insects to packaged bread and growth of microorganisms on the bread surface. It can be used as an active food packaging material that improves the safety and shelf‐life of foods.

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Section: Resultsmentioning

confidence: 99%

Characterization and Preservation Performance of Multilayer Film with Insect Repellent and Antimicrobial Activities for Sliced Wheat Bread Packaging

Lee

Park

Yoon³

et al. 2019

Journal of Food Science

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“…Astaxanthin/canthaxanthin and CDs have been combined to improve their stability and water solubility . A stable dry powder formulation of HP‐β‐CD encapsulating thymol was successfully obtained by Rodríguez‐López et al . In addition, thymol could be solubilized in aqueous solutions and the formation constant ( K c ) (2583 ± 176 L mol −1 ) increased with the pH (3.5, 5.5, 6.5) of the medium until neutral pH (7.0) for HP‐β‐CD .…”

Section: Application Of Inclusion Complexes In the Food Industrymentioning

confidence: 99%

“…A stable dry powder formulation of HP‐β‐CD encapsulating thymol was successfully obtained by Rodríguez‐López et al . In addition, thymol could be solubilized in aqueous solutions and the formation constant ( K c ) (2583 ± 176 L mol −1 ) increased with the pH (3.5, 5.5, 6.5) of the medium until neutral pH (7.0) for HP‐β‐CD . Resveratrol and oxyresveratrol exhibit a large number of potential health benefits.…”

Section: Application Of Inclusion Complexes In the Food Industrymentioning

confidence: 99%

The application and prospects of cyclodextrin inclusion complexes and polymers in the food industry: a review

Tian

Xiao

Hei

et al. 2020

Polymer International

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Cyclodextrin is an odorless and tasteless cyclic oligosaccharide widely used in various fields such as food, medicine and the environment. Cyclodextrin can improve solubility and stability, and can mask the bad taste of specific substances. Cyclodextrins and their polymers primarily act by forming complexes in foods, and can be applied in food packing, food analysis, enhancing the properties of antioxidants, antibacterials, for stability and so on. The challenges and opportunities facing this area are reviewed. It is hoped that the review will provide useful information for future applications of cyclodextrin in the food industry.

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“…The HP-β-CDs were provided by AraChem (Eindhoven, Holland). The complexation process of both monoterpens in HP-β-CDs was carried out by using microway (MW) and solubility (S) encapsulation methods (Hernández-Sánchez, et al, 2017;Rodríguez-López et al, 2019). Finally, the HP-β-CD-thymol-MW, HP-β-CD-thymol-S, HP-β-CD-carvacrol-MW, and HP-β-CD-carvacrol-S solid complexes were obtained by spray drying (Hernández-Sánchez, et al, 2017).…”

Section: Chemicals and Inclusion Complexmentioning

confidence: 99%

“…HP-β-CDs were remove from the solution, leaving only the active compound. The quantification of HP-β-CD-thymol or HP-β-CD-carvacrol complexes was carried out in triplicate by GC-MS analysis in a Shimadzu GC-QP 2010 (Kyoto, Japan) according to Rodríguez-López et al, (2019).…”

Section: Chemicals and Inclusion Complexmentioning

confidence: 99%

Effect of Thymol and Carvacrol Encapsulated in Hp‐Β‐Cyclodextrin by Two Inclusion Methods against Geotrichum citri‐aurantii

Serna‐Escolano

Serrano

Valero

et al. 2019

Journal of Food Science

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Geotrichum citri‐aurantii causes sour rot in citrus fruits and is responsible for important economic losses during storage. However, the availability of chemical fungicides for the control of this pathogen is limited. Thus, the aim of this research was to evaluate the antifungal efficacy of thymol and carvacrol encapsulated in 2‐hydroxylpropyl‐beta‐cyclodextrin (HP‐β‐CD) (prepared by the microwave irradiation method [MW] and solubility method [S]) for inhibition of G. citri‐aurantii using in vitro bioassays broth (micro and macrodilutions methods) and inoculated food testing. Both encapsulated thymol and carvacrol were shown to be effective for inhibiting G. citri‐aurantii growth in in vitro assays. Thymol was more effective in inhibiting G. citri‐aurantii, while better encapsulation was provided by MW. HP‐β‐CD‐thymol encapsulated by MW (HP‐β‐CD‐thymol‐MW) showed the lowest 50% effective dose (ED50 = 1.16 mM), minimum inhibitory concentration (MIC = 5.06 mM), and minimum fungicide concentration (MFC = 52.6 mM). HP‐β‐CD‐thymol‐MW was found highly effective in reducing the growth rate and mycelial growth inhibition. Finally, HP‐β‐CD‐thymol‐MW and HP‐β‐CD‐carvacrol‐MW showed a higher persistent effect than thymol and carvacrol in their natural form in inhibiting this fungus. Therefore, HP‐β‐CD‐thymol‐MW could be a promising alternative to synthetic fungicides for controlling G. citri‐aurantii, the causal agent of citrus sour rot. Practical Application Encapsulated thymol and carvacrol in HP‐β‐Cyclodextrins are effective for controlling G. citri‐aurantii in in vitro experiments. Encapsulation of thymol and carvacrol by microwave irradiation method (MW) was more effective than the solubility (S) method. Thymol was more effective than carvacrol, and the best results on G. citri‐auriantii inhibition were achieved using the HP‐β‐CD‐thymol‐MW method (which gave the lowest ED50, MIC, and MFC).

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Thorough characterization and stability of HP‐β‐cyclodextrin thymol inclusion complexes prepared by microwave technology: A required approach to a successful application in food industry

Abstract: The results support the use of the MWI method in the preparation of solid HP-β-CD-thymol complexes, due to greater encapsulation efficiency and technological and economic advantages for industrial applications. © 2018 Society of Chemical Industry.

Cited by 38 publications

References 61 publications

Characterization and Preservation Performance of Multilayer Film with Insect Repellent and Antimicrobial Activities for Sliced Wheat Bread Packaging

Characterization and Preservation Performance of Multilayer Film with Insect Repellent and Antimicrobial Activities for Sliced Wheat Bread Packaging

The application and prospects of cyclodextrin inclusion complexes and polymers in the food industry: a review

Effect of Thymol and Carvacrol Encapsulated in Hp‐Β‐Cyclodextrin by Two Inclusion Methods against Geotrichum citri‐aurantii

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