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Can conversion mixture substitute beta-cyclodextrin in encapsulation of essential oils and their components?

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Abstract

Complexation of some monoterpene flavors with beta-cyclodextrin is shown in details to demonstrate the effect of molecular encapsulation on thermal stability and on storage stability of these aroma components and of some essential oils containing them. Thermal analysis was used to distinguish between the really included flavor and that bound on the surface. The solubilizing and stabilizing efficiency of the three natural cyclodextrins and their mixture with linear dextrins (conversion mixture, an intermediate product of cyclodextrin manufacturing) were evaluated with two model flavors: thymol and vanillin and two essential oils: thyme oil and oregano oil both containing thymol as main component. Interestingly, the stabilizing effect of the conversion mixture was only slightly inferior compared to that of the pure cyclodextrins. Utilization of conversion mixture seems to be an economic compromise for flavor encapsulation.

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Acknowledgments

The HPLC measurements by Dr. Julianna Szemán and Katalin Csabai as well as the DSC studies by Prof. János Madarász are greatly acknowledged. The financial support of National Competitiveness Programme of Hungary (Fólia, GVOP–3.0–0217–04) and EU FP7 (Tornado Project, KBBE–2007–2–2–07–222720) is greatly acknowledged.

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Authors and Affiliations

  1. CycloLab Cyclodextrin Research & Development Laboratory Ltd, Illatos str. 7, 1097, Budapest, Hungary

    Eva Fenyvesi, Csaba Zemlényi, Eszter Oláh & Lajos Szente

  2. Faculty of Natural Sciences, Eötvös L. University, Budapest, Hungary

    Judit Orgoványi & Eszter Oláh

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  1. Eva Fenyvesi
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  2. Csaba Zemlényi
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  5. Lajos Szente
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Correspondence to Eva Fenyvesi.

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Fenyvesi, E., Zemlényi, C., Orgoványi, J. et al. Can conversion mixture substitute beta-cyclodextrin in encapsulation of essential oils and their components?. J Incl Phenom Macrocycl Chem 86, 55–66 (2016). https://doi.org/10.1007/s10847-016-0641-0

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  • DOI: https://doi.org/10.1007/s10847-016-0641-0

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