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Controlled release of antifungal volatiles of thyme essential oil from β-cyclodextrin capsules

  • C. L. Del Toro-Sánchez
  • J. F. Ayala-Zavala
  • L. Machi
  • H. Santacruz
  • M. A. Villegas-Ochoa
  • E. Alvarez-Parrilla
  • G. A. González-Aguilar
Original Article

Abstract

Thyme essential oil (TO) is a good antimicrobial agent, however, its high volatility and reactivity limits its application as food preservative. β-cyclodextrin (β-CD) is able to encapsulate organic molecules, forming host–guest complexes with hydrophobic and volatile molecules such as TO constituents, controlling volatility and reactivity. In addition, controlled released of the β-CD trapped compounds could be possible by exposing the capsules to high relative humidity (RH). With this in mind, the controlled release of antifungal volatiles throughout exposure of TO:β-CD capsules to high relative humidity was studied. Thymol (TOL) was the major constituent of TO, detected by gas chromatography before and after encapsulation. Capsules of the 8:92 ratio (TO:β-CD) showed the highest TOL content. Hydrogen bonds and hydrophobic interactions were detected between the oil constituent and β-CD by IR and 1H NMR spectroscopy. During moisture sorption, the TO capsules showed a lower water uptake compared with free β-CD. Similar behavior was observed during water desorption. In all cases, a hysteresis process was observed when comparing sorption and desorption isotherms. At high RH, TOL is displaced and almost 76% is released to the headspace. The growth of Alternaria alternata was inhibited significantly by the addition and exposure to TO:β-CD as measured by both the agar dilution and the headspace method, respectively. Therefore, the encapsulation of antifungal volatile compounds as TO in β-CD, could be an alternative to control the release of natural antimicrobials that can be of interest to the agricultural area.

Keywords

Thyme oil β-cyclodextrin Capsules Controlled release Antifungal 

Abbreviations

TO

Thyme essential oil

β-CD

β-cyclodextrin

TOL

Thymol

EOs

Essential oils

RH

Relative humidity

IR

Infrared

1H NMR

Proton nuclear magnetic resonance

GC-MS

Gas chromatography coupled to mass spectrometry detector

GC-FID

Gas chromatography coupled to flame ionization detector

HPLC

High performance liquid chromatography

Notes

Acknowledgements

Special appreciation to the Mexican Council of Science and Technology (CONACYT project 6457) for financial support to carry out this research.

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Copyright information

© Springer Science+Business Media B.V. 2010

Authors and Affiliations

  • C. L. Del Toro-Sánchez
    • 1
  • J. F. Ayala-Zavala
    • 2
  • L. Machi
    • 3
  • H. Santacruz
    • 3
  • M. A. Villegas-Ochoa
    • 2
  • E. Alvarez-Parrilla
    • 4
  • G. A. González-Aguilar
    • 2
  1. 1.Centro Universitario de la CiénegaUniversidad de GuadalajaraJaliscoMexico
  2. 2.Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosilloMexico
  3. 3.DIPMUniversidad de SonoraHermosilloMexico
  4. 4.Departamento de Ciencias Básicas, Instituto de Ciencias BiomédicasUniversidad Autónoma de Ciudad Juárez (UACJ)Ciudad JuárezMexico

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