Antifungal and physicochemical properties of inclusion complexes based on beta-cyclodextrin and essential oil derivatives
Inclusion complexes based on beta-cyclodextrin (beta-CD) and antimicrobial compounds, were prepared by co-precipitation method, and characterized by entrapment efficiency (EE), thermal analysis, X-ray diffraction, H-1 NMR spectroscopy, and water sorption. In addition, experiments associated to evaluate the effect of relative humidity on the release of active compounds and antifungal tests were performed. The analysis evidenced the encapsulation of active compounds into the beta-CD structure with EE of 91 +/- 4.1% and 66 +/- 2.1% for beta-CD/cinnamaldehyde and beta-CD/eugenol complexes, respectively. Additionally, high relative humidities favored the release of active compounds from inclusion complexes. On the other hand, inclusion complexes were able to control the growth of B. cinerea, which was evidenced by a reduction of its mycelialradial growth. Finally, specific interactions between the active compounds and beta-CD were evaluated through molecular dynamics simulation techniques. According to the obtained results, these complexes could be applied as additives in the design of antifungal packaging.
|Título según WOS:||Antifungal and physicochemical properties of inclusion complexes based on beta-cyclodextrin and essential oil derivatives|
|Título según SCOPUS:||Antifungal and physicochemical properties of inclusion complexes based on ?-cyclodextrin and essential oil derivatives|
|Título de la Revista:||FOOD RESEARCH INTERNATIONAL|
|Fecha de publicación:||2019|
|Página de inicio:||127|
|Notas:||ISI, SCOPUS - https://doi.org/10.1016/j.foodres.2019.03.026 ISI|