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Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin

Tipo de material: TextoTextoSeries ; Food hydrocolloids, 65, p.157-164, 2017Trabajos contenidos:
  • Rakmai, J
  • Cheirsilp, B
  • Mejuto, J. C
  • Torrado-Agrasar, A
  • Simal-Gándara, J
Tema(s): Recursos en línea: Resumen: Encapsulation of essential oils with cyclodextrins can protect their active compounds from environmental conditions and improve their aqueous solubility, hence increasing their functional capabilities as additives. The purpose of this study was to characterize the physico-chemical properties and bio-efficacies, antioxidant and antibacterial activities, of the encapsulated black pepper essential oil in hydroxypropyl-ß-cyclodextrin (HPßCD), in comparison with the major ingredient in the oil, ß-caryophyllene.
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Encapsulation of essential oils with cyclodextrins can protect their active compounds from environmental conditions and improve their aqueous solubility, hence increasing their functional capabilities as additives. The purpose of this study was to characterize the physico-chemical properties and bio-efficacies, antioxidant and antibacterial activities, of the encapsulated black pepper essential oil in hydroxypropyl-ß-cyclodextrin (HPßCD), in comparison with the major ingredient in the oil, ß-caryophyllene.

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