Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder

Shrestha, Meena, Ho, Thao M. and Bhandari, Bhesh R. (2017) Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder. Food Chemistry, 221 1474-1483. doi:10.1016/j.foodchem.2016.11.003


Author Shrestha, Meena
Ho, Thao M.
Bhandari, Bhesh R.
Title Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder
Journal name Food Chemistry   Check publisher's open access policy
ISSN 1873-7072
0308-8146
Publication date 2017-04-15
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2016.11.003
Open Access Status Not yet assessed
Volume 221
Start page 1474
End page 1483
Total pages 10
Place of publication Amsterdam, Netherlands
Publisher Elsevier BV
Language eng
Abstract An innovative method to encapsulate tea tree oil (TTO) by direct complexation with solid amorphous beta-cyclodextrin (β-CD) was investigated. A β-CD to TTO ratio of 90.5:9.5 (104.9 mg TTO/g β-CD) was used in all complexation methods. The encapsulation was performed by direct mixing, and direct mixing was followed by the addition of water (13–17% moisture content, MC) or absolute ethanol (1:1, 1:2, 1:3 and 1:4 TTO:ethanol). The direct mixing method complexed the lowest amount of TTO (60.77 mg TTO/g β-CD). Powder recrystallized using 17% MC included 99.63 mg of TTO/g β-CD. The addition of ethanol at 1:2 and 1:3 TTO:ethanol ratios resulted in the inclusion of 94.3 and 98.45 mg of TTO/g β-CD respectively, which was similar to that of TTO encapsulated in the conventional paste method (95.56 mg TTO/g β-CD), suggesting an effective solid encapsulation method. The XRD and DSC results indicated that the amorphous TTO-β-CD complex was crystallized by the addition of water and ethanol.
Keyword Amorphous β-cyclodextrin powder
Crystallization
Ethanol
Molecular encapsulation
Tea tree oil
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
School of Agriculture and Food Sciences
 
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