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Abstract
Cyclodextrin (HPβCD) inclusion complex enhances the stabilization of active ingredients during processing, storage, and usage. This work presents gallic acid (GA)/HPβCD inclusion complex through lyophilization. Complexation powder (5 and 10 wt%) was loaded into bacterial cellulose hydrogel composite. Fourier Transform infrared spectroscopy, X-ray diffraction, and 1H NMR were employed to investigate the structural properties of encapsulation. Thermogravimetric analysis reported that the thermal degradation region can be categorized into three regions. Scanning electron microscope revealed no significant change on the morphological properties. Swelling behavior was observed on distilled water and phosphate buffer solution for 180 min. The inclusion complex exhibited slow release compared with pristine GA. The antioxidant activity of this complex was verified by 2, 2′- diphenyl-1-picrylhydrazyl and 2, 2-azinobis (3-ethylbenzothioazoline-6-sulfonic acid) radical scavenging methods.
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