Preparation, characterization, and antioxidant activity of β-cyclodextrin nanoparticles loaded Rosa damascena essential oil for application in beverage

Zahra Hadian, Mahdie Kamalabadi, Yuthana Phimolsiripol, Balamuralikrishnan Balasubramanian, Jose Manuel Lorenzo Rodriguez, Amin Mousavi Khaneghah

Research output: Contribution to journalArticlepeer-review

Abstract

Rosa damascena essential oil (REO) is volatile and unstable. The host–guest complex of beta-cyclodextrin nanoparticles (β-CD) with REO was produced to improve REO characteristics. The REO/β-CD complex was characterized by entrapment efficiency, morphology, crystallinity, particle size, thermal stability, and antioxidant activity. Additionally, the structure of REO/β-CD was evaluated using Fourier transform infrared spectroscopy (FT-IR) and nuclear magnetic resonance (NMR). Results confirmed the formation of REO/β-CD in which the REO, as a guest molecule, was entrapped within the β-CD as a host molecule. The encapsulated particles showed a spherical shape with an average diameter of 110 nm and no strong agglomerate. The entrapment of REO within β-CD led to changes in some physicochemical characteristics and enhancement of the antioxidant activity of REO. Furthermore, beverages with the addition of β-CD nanoparticle-loaded REO were produced. The beverage containing β-CD nanoparticle-loaded REO form showed significantly higher overall acceptability than samples containing free REO.

Original languageEnglish
Article number134410
JournalFood Chemistry
Volume403
DOIs
StatePublished - 1 Mar 2023

Keywords

  • Antioxidant activity
  • Beverage
  • Nanoparticle
  • Rosa damascene
  • Rose essential oil
  • β-Cyclodextrin

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