TY - JOUR
T1 - Preparation, characterization, and antioxidant activity of β-cyclodextrin nanoparticles loaded Rosa damascena essential oil for application in beverage
AU - Hadian, Zahra
AU - Kamalabadi, Mahdie
AU - Phimolsiripol, Yuthana
AU - Balasubramanian, Balamuralikrishnan
AU - Manuel Lorenzo Rodriguez, Jose
AU - Mousavi Khaneghah, Amin
N1 - Funding Information:
This study was supported by grant No. 0450.1847 from the National Nutrition & Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, IR Iran. This research work was also partially supported by Chiang Mai University under the Cluster of Agro Bio-Circular-Green Industry. Authors would like to thank Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University for administration support.
Funding Information:
This study was supported by grant No. 0450.1847 from the National Nutrition & Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, IR Iran. This research work was also partially supported by Chiang Mai University under the Cluster of Agro Bio-Circular-Green Industry. Authors would like to thank Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University for administration support.
Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2023/3/1
Y1 - 2023/3/1
N2 - 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.
AB - 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.
KW - Antioxidant activity
KW - Beverage
KW - Nanoparticle
KW - Rosa damascene
KW - Rose essential oil
KW - β-Cyclodextrin
UR - http://www.scopus.com/inward/record.url?scp=85139063704&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2022.134410
DO - 10.1016/j.foodchem.2022.134410
M3 - Article
C2 - 36183469
AN - SCOPUS:85139063704
VL - 403
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 134410
ER -