Encapsulation of cinnamon oil in b-cyclodextrin

Abstract

Inclusion complexes between the Cinnamomum verum essential oil and b-cyclodextrin were prepared by co-precipitation method with the four oil to b-cyclodextrin ratios of 5:95, 10:90, 15:85 and 20:80 (w/w) in order to determine the effect of the ratio on the inclusion efficiency of b-cyclodextrin for encapsulating oil volatiles. The characterization of the complex involved the analysis of the initial essential oil, the surface and the total extracted oils. The retention of essential oil volatiles reached a maximum of 94.18% at the oil to b-cyclodextrin ratio of 10:90. Though, the maximum inclusion efficiency of b-cyclodextrin was achieved at the ratio of 15:85, in which the complex powder contained 117.2 mg of oil/g of b-cyclodextrin. Thirty-one flavor compounds were detected in the original oil and 21 compounds with the content higher than 0.10% were considered in complexation process. The qualitative and quantitative composition of the volatiles in the total oil extracts was similar to the starting oil. However the chromatographic profile of the surface adsorbed oil was different. The thirteen major flavor compounds, found in the commercial Cinnamomum verum essential oil, were present in all of the extracts, but in the different proportions between the total and surface oil extracts. Key words: Cinnamomum verum oil, b-cyclodextrin, inclusion complex, (E)-cinnamaldehyde.