Encapsulation of Cold-Pressed Avocado Oil Using Beta-Cyclodextrin: Study of Physical and Chemical Properties

Viwat Simmasood; Rittichai Assawarachan; Thitiphan Chimsook

doi:10.4028/p-BuWb3D

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Encapsulation of Cold-Pressed Avocado Oil Using Beta-Cyclodextrin: Study of Physical and Chemical Properties
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HomeAdvances in Science and TechnologyAdvances in Science and Technology Vol. 179Encapsulation of Cold-Pressed Avocado Oil Using...

Encapsulation of Cold-Pressed Avocado Oil Using Beta-Cyclodextrin: Study of Physical and Chemical Properties

Abstract:

This study aimed to develop β-cyclodextrin (β-CD) microcapsules containing cold-pressed avocado oil (AO) using an optimized co-precipitation method. The AO was extracted by cold pressing, yielding 31.12%. Prior to microencapsulation, the antioxidant activity and total phenolic content of AO were analyzed, showing an antioxidant activity of 85.25 ± 1.22% and a total phenolic content of 95.34 ± 1.10 mg GAE/L of oil. The effect of varying ethanol concentrations (30%, 40%, 60%, 80%, and 100% v/v) on encapsulation efficiency was systematically investigated. Using β-cyclodextrin as the encapsulating agent and 80% ethanol produced the highest encapsulation performance, with a microcapsule recovery yield of 89.45 ± 0.71% and an encapsulation efficiency of 75.25 ± 0.54% for AO. Characterization of the AO-β-cyclodextrin inclusion complex by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermal analysis revealed notable changes in spectra and thermal profiles, confirming the formation of the inclusion complex. The antioxidant activity and total phenolic content of the microcapsules prepared with 80% ethanol and an AO-to-β-cyclodextrin ratio of 1:0.5 w/w were evaluated after 1.5 months of storage. The results demonstrated the antioxidant activity and total phenolic content of 87.01±0.54% and 98.29±0.19 mg GAE/L of oil, respectively. The results indicated that the microcapsules effectively stabilized AO. These findings suggest that the AO-β-cyclodextrin inclusion complex is a promising bioactive system for the development of functional foods and cosmetic formulations.