Abstract
Litsea cubeba essential oil (LCEO), as naturally plant-derived products, possess good antimicrobial activities against many pathogens, but their high volatility and poor water solubility limit greatly the application in food industry. In this research, inclusion complex based on β-cyclodextrin (β-CD) and LCEO, was prepared by saturated aqueous solution method. An optimum condition using the response surface methodology (RSM) based on Box–Behnken design (BBD) was obtained with the inclusion time of 2 h and β-CD/LCEO ratio of 4.2 at 44 °C. Under the condition, the greatest yield of 71.71% with entrapment efficiency of 33.60% and loading capacity of 9.07% was achieved. In addition, the structure and characteristic of LCEO/β-CD inclusion complex (LCEO/βCD-IC) were investigated using scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR), which indicated that LCEO/βCD-IC was successfully formed. The particle size of LCEO/βCD-IC was determined to be 17.852 μm. Thermal properties of LCEO/βCD-IC evaluated by thermogravimetric-differential scanning calorimetry (TG-DTA) illustrated better thermal stability of the aimed product compared with the physical mixture. Furthermore, the tests of antifungal activity showed that LCEO/βCD-IC was able to control the growth of Penicillium italicum, Penicillium digitatum, and Geotrichum citri-aurantii isolated from postharvest citrus. Our present study confirmed that LCEO/βCD-IC might be further applied as an alternative to chemical fungicides for protecting citrus fruit from postharvest disease.
Highlights
Nowadays, interests toward the application of natural antimicrobial agents for food preservation have motivated the study of essential oils (EOs) [1,2]
Was blocky and irregular crystal shapes with large particles, and its structure was relatively dense with optimal Litsea cubeba essential oil (LCEO)/βCD-IC prepared by response surface methodology (RSM) experiment
We prepared the LCEO/β-CD inclusion complex (LCEO/βCD-IC), and optimized it by RSM based on Box–Behnken design (BBD), the greatest yield was obtained at the optimum condition
Summary
Interests toward the application of natural antimicrobial agents for food preservation have motivated the study of essential oils (EOs) [1,2]. As one of the important economic spice tree species in China [6], Litsea cubeba fruit can be used as herbal medicine for gastrointestinal discomfort, respiratory diseases, and inflammation treatment [7,8]. LCEO has been extensively applied as edible food additives or cosmetic flavoring agents [10], and it is a raw material of extracting citral, vitamin A, E, K, and ionone [11]. Applying LCEO for food preservatives is limited because of their poor water solubility, high volatility in natural ambient temperature conditions, and sensitivity to oxidative decomposition [15,16]
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