Abstract
The health-promoting characteristics of garlic essential oil have been studied for many years. However, the intensive odor has restricted its consumption. The capability of β-cyclodextrin (β-CD) incorporation with sugar beet pectin was evaluated in the garlic oil encapsulation process. The highest encapsulation and production efficiencies were obtained for the samples with 3:6–1:2 and 1:6–1:2 of core:wall material and sugar beet pectin:β-CD ratios, respectively. The scanning electron microscopic images revealed some jags, and especially surface wrinkles on the surface of the samples. The differential scanning calorimetry results showed that the encapsulation process improved the thermal stability of garlic oil. Fourier-transform infrared spectroscopy spectrum showed that the garlic oil was physically entrapped in the β-CD cavity. Applying the sample with the highest level of sulfur content to a gastrointestinal tract model system and an acidic food environment and also studying the physicochemical and release behavior showed the potential of sugar beet pectin as a wall material for garlic essential oil in acidic systems.
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