Study of the Encapsulations of the Eugenol in β-Cyclodextrin in Low Concentrations Conditions

Abstract

Essential oils, their antimicrobial properties due to arouse interest in the food industry for use as antimicrobial additives. However, due to their low thermal and oxidative stability its application is limited. Among the essential oils, eugenol is a compound already used studied due to their numerous properties. To minimize the degradative effects resulting from environmental factors or thermal processing, one possibility is the formation of inclusion complexes with β-CD in order to increase their thermal stability and provide controlled release. The objective of this study was to obtain and characterize β-CD-eugenol microcapsules obtained in solutions containing low concentrations of Eugenol compound. The result showed the formation of the microcapsules but with low antibacterial actions due the low concentration of Eugenol in the complexes. The encapsulations constant (Kc) determined is 27.62 M-1 and the FTIR spectra indicated the microencapsulation.