Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability

Antibacterial electrospun zein nanofibrous web encapsulating thymol/cyclodextrin-inclusion complex for food packaging

“…It is a monoterpene found in oregano and thyme, but its delivery remains a challenge because of its hydrophobic and volatile nature. Cyclodextrin inclusion complexes of thymol (THY/CD-IC) has been studied to demonstrate their applicability in pork meat systems (Tao, Hill, Peng, & Gomes, 2014), to prevent oxidation (Mourtzinos, Kalogeropoulos, Papadakis, Konstantinou, & Karathanos, 2008), and improve meat stability at up to 75% relative humidity during long storage times (Cevallos, Buera, & Elizalde, 2010).…”

Preparação e caracterização do complexo de inclusão do óleo essencial de Croton zehntneri com β-ciclodextrina

“…15 As ciclodextrinas são solúveis em água e possuem a capacidade de formar complexos de inclusão reversíveis com moléculas apolares, incrementando de forma exponencial sua solubilidade em meio aquoso. 12 Baseado nesta propriedade, diversos óleos essenciais e compostos voláteis passaram a ser complexados com ciclodextrinas, 13,14,[16][17][18][19][20][21][22] aumentando sua estabilidade, solubilidade aquosa, fotoestabilidade e estabilidade térmica, além de protegê-los da oxidação, mascarar ou reduzir efeitos fisiológicos indesejados, além de reduzir sua volatilidade. 15 Apesar do grande número de trabalhos desenvolvidos na linha de pesquisa de compostos de inclusão com CDs, a caracterização dos complexos constitui, ainda hoje, uma etapa delicada no processo de síntese.…”

β-Cyclodextrins as Encapsulating Agents of Essential Oils

“…The most common natural CDs have six, seven, and eight d-glucopyranose units and are named α, β, and γ cyclodextrin, respectively, and they differ from each other by virtue of ring size and solubility [98]. While the central cavity of CDs has a hydrophobic character, the surrounding walls are hydrophilic, and this feature allows CDs to form capsules, acting as a host for lipophilic compounds in their cavities and forming inclusion complexes [97,[99][100][101].…”

“…This way, the formation of inclusion complexes is result of an equilibrium between the free and CD molecules and the bioactive compounds-CD complex [99]. Therefore, some factors may affect inclusion complex formation, such as type of cyclodextrin, cavity size, pH and ionization state, temperature, and method of preparation [102].…”