Abstract:
The aim of this study was to optimize the encapsulation conditions of Garlic Oil (GO) with
β
-
c
yclo
d
extrin (GO/β
-
CD) inclusion complex by the co
-
precipitation method. Response surface
optimization of encapsulation of GO with
β
–
CD was performed with a three
-
variable, three
-
level and the optimum conditions were as follows: temperature: 35
o
C, Core/
Wall: 8/100, and
Wall/Solvent: 5.5/100. The complex was characterized by different techniques including UV
–
visible spectroscopy, Fourier transform infrared spectroscopy, X
-
ray diffractometry, and
differential scanning calorimetry. Spectroscopic techniques
and morphological analysis by
Scanning Electron Microscope (SEM) confirmed formation of GO/
β
-
CD. The
in vitro
release
profile of GO from the GO/
β
-
CD complex at different pH values (1.5, 4, 5.5, and 6.5) at 37
o
C
showed that the maximum and minimum release of GO after two days were 36.59% at pH 6.5,
and 1.12% at pH 4, respectively.
In
simulation o
f gastrointestinal tract, the maximum and
minimum release of GO were in colon (10.29%), and stomach (0.60%), respectively
.
Therefore,
GO/
β
-
CD complex
could be suggested in formulation of food systems such as salad
dressing and sausage.
Keywords:
Allium sat
ivum
L.
,
G
arlic oil
,
In
-
vivo
release,
Response
surface method
, SEM
.
