Encapsulation of Iranian Garlic Oil with β - cyclodextrin: Optimization and its Characterization

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 .