Beta-Cyclodextrin-Maltodextrin Inclusion Complex of Lavender Oil: Preparation and Physical Properties

Abstract:

This study concentrated on the preparation of lavender oil-β-cyclodextrin microcapsules using an optimized co-precipitation method. The impact of varying ethanol concentrations (20, 30, 40, 50% v/v) on encapsulation efficiency was extensively examined. The results showed that using β-cyclodextrin as the wall material at 40% ethanol concentration yielded a notably high encapsulation efficiency, with a microcapsule recovery rate of 86.46% and a lavender oil encapsulation rate of 72.64%. Additionally, when a β-cyclodextrin-maltodextrin combination was used as the wall material, the 40% ethanol concentration achieved a recovery rate of 78.20% and a lavender oil encapsulation rate of 61.12%. Morphological and X-ray diffraction analyses revealed structural changes in the crystals post-encapsulation, while Fourier Transform Infrared Spectroscopy (FTIR) confirmed the successful formation of the microcapsules.

• Periodical: Materials Science Forum (Volume 1154)
• Pages: 65-72
• DOI: https://doi.org/10.4028/p-fXLyB8
• Online since: June 2025
• Authors: Thitiphan Chimsook*
• Keywords: Cyclodextrin, Inclusion Complexes, Lavender Oil

References

[1] R. Wells, F. Truong, A.M. Adal, L.S. Sarker and S.S. Mahmoud: Nat. Prod. Commun Vol. 13(10) (2018), pp.1403-1407

[2] S. Hedayati, M. Tarahi, A. Iraji and M.H. Hashempur: Adv. Colloid Interface Sci Vol. 331 (2024), p.103229

DOI: 10.1016/j.cis.2024.103229

[3] V. Aiassa, C. Garnero, A. Zoppi and M.R. Longhi: Pharmaceuticals Vol. 16 (2023), p.1074

DOI: 10.3390/ph16081074

[4] P.A. Gonzalez, M. Carpena, O.P. Garcia, J.C. Mejuto, M.A. Prieto and G.J. Simal: Int. J. Mol. Sci Vol. 22 (2021), p.1339

[5] P. Kong, J.P. Abe, S. Masuo and T. Enomae: Bioresour. Bioprod Vol. 8 (2023), pp.224-234

[6] M.A. Anaya-Castro, J.F. Ayala-Zavala, L. Muñoz-Castellanos, L. Hernández-Ochoa, J. Peydecastaing and V. Durrieu: Food Packag. Shelf Life Vol. 14 (2017), pp.96-101

DOI: 10.1016/j.fpsl.2017.09.002

[7] J. Hogenbom, A. Jones, H.V. Wang, L.J. Pickett and N. Faraone: Polymers Vol. 13 (2021), p.1892

[8] J.C. Castro, G.C. Pante, D.S. de Souza, T.Y. Pires, J.H. Miyoshi, F.P. Garcia, C.V. Nakamura, A.C.N. Mulati, S.A.G. Mossini, M. Machinski Junior and G. Matioli: Food Hydrocoll. Hlth Vol. 2 (2022), p.100066

DOI: 10.1016/j.fhfh.2022.100066

[9] M. Kotronia, E. Kavetsou, S. Loupassaki, S. Kikionis, S. Vouyiouka and A. Detsi: Bioengineering Vol. 4 (2017), p.74

DOI: 10.3390/bioengineering4030074

[10] N. Barbieri, A. Sanchez-Contreras, A. Canto, J.V. Cauich-Rodriguez, R. Vargas-Coronado and L.M. Calvo-Irabien: Ind. Crops Prod Vol. 121 (2018), pp.114-123

DOI: 10.1016/j.indcrop.2018.04.081

[11] N. Qiu, X. Cheng, G. Wang, W. Wang, J. Wen, Y. Zhang, H. Song, L. Ma, Y. Wei, A. Peng and L. Chen: Carbohydr. Polym Vol. 101 (2014), p.623

[12] P.F. Kong, J.P. Abe, A. Nakagawa-izumi, M. Kajiyama and T. Enomae: RSC. Adv Vol. 12 (2022b), pp.16141-52

DOI: 10.1039/d2ra02178a

[13] A.M. Muscu, V. Anuta, I. Atkinson, V.T. Popa, I. Sarbu, C. Mircioiu, G.A. Abdalrb, M.A. Mitu and E.A. Ozon: Pharmaceutics Vol. 12 (2020), p.744

DOI: 10.3390/pharmaceutics12080744

[14] A. Cid-Sammamed, J. Rakmai, J.C. Mejuto, J. Simal-Gandara and G. Astray: Food Chem. Vol. 384 (2022), p.132467

DOI: 10.1016/j.foodchem.2022.132467

[15] R.L. Abarca, F.J. Rodríguez, A. Guarda, M.J. Galotto and J.E. Bruna: Food Chem Vol. 196 (2016), pp.968-75

[16] J. Wang, Y.P. Cao, B.G. Sun and C.T. Wang: Food Chem Vol. 127 (2011), pp.1680-85

[17] P. Wen, D.H. Zhu, K. Feng, F.J. Liu, W.Y. Lou, N. Li, M.H. Zong and H. Wu: Food Chem Vol. 196 (2016), pp.996-1004

[18] S.Y. Li, P.Y. Xing, Y.H. Hou, J.S. Yang, X.Z. Yang, B. Wang and A.Y. Hao: J. Mol. Liq Vol. 188 (2013), pp.74-80

[19] Y. Ogata, Y. Inoue, N. Ikeda, I. Murata and I. Kanamoto: J. Mol. Struct Vol. 1215 (2020), p.128161