Encapsulation of Bergamot Essential Oil Components in β-Cyclodextrin by Ultrasound-Assisted Co-precipitation Method: Optimization, Characterization, and Antibacterial Activity

Autores
Maraulo, Gastón Ezequiel; Dos Santos Ferreira, Cristina Isabel; Beaufort, Clarisa Elena; Ugarte, Mariana Gabriela; Mazzobre, Maria Florencia
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Bergamot essential oil (BEO) is recognized for its aroma, but also for its health benefits and potential applications. However, its use has been limited due to its volatility and tendency to degrade. Cyclodextrins have emerged as an interesting option to encapsulate and protect a wide variety of compounds. The objective of the present work was to encapsulate BEO in β-cyclodextrin (BCD) by ultrasound-assisted co-precipitation method optimized using response surface methodology (RSM) and to evaluate physical characteristics and antibacterial activity of the obtained BEO-BCD complexes. Ultrasonication time and BCD concentration were found to act synergistically, favoring complex formation. The best entrapment efficiency (near 90%) was achieved for maximum BCD concentration (15 mM), 6 min of ultrasonication, and minimum stirring time (1 h). Stirring has minimal impact on the efficiency when the process includes ultrasonication. BEO-BCD interactions were verified by differential scanning calorimetry (DSC), water sorption studies, Fourier-transform infrared and scanning electron microscopy. Isotherms were consistent with the displacement of water molecules from the BCD’s inner cavity as compounds are included. DSC showed that BEO encapsulation led to an increase in its oxidative stability. In addition, the powdered BEO-BCD combined system maintained its antibacterial capacity under the tested conditions. The results indicated that the ultrasound-assisted co-precipitation method is efficient for obtaining cyclodextrin complexes, reducing experimental times, but also avoiding the use of organic solvents. Moreover, BCD could be considered an excellent carrier to obtain antibacterial BEO in a powdered form, easy to handle and store, attractive for food industries as natural preservative.bergamot essential oil, encapsulation, ultrasonication, response65 surface methodology, β-cyclodextrin, antimicrobial activity.
Fil: Maraulo, Gastón Ezequiel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnologico. Centro de Investigaciones de Ciencia y Tecnologia de Los Alimentos (cicta); . Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Dos Santos Ferreira, Cristina Isabel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Beaufort, Clarisa Elena. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnologico. Centro de Investigaciones de Ciencia y Tecnologia de Los Alimentos (cicta);
Fil: Ugarte, Mariana Gabriela. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnologico. Centro de Investigaciones de Ciencia y Tecnologia de Los Alimentos (cicta);
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
BERGAMOT ESSENTIAL OIL
ENCAPSULATION
ULTRASONICATION
RESPONSE SURFACE METHODOLOGY
B-CYCLODEXTRIN
ANTIMICROBIAL ACTIVITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/260893
Acceder
id CONICETDig_d427993be5da18618c7bcbb2ba5a57a8
oai_identifier_str oai:ri.conicet.gov.ar:11336/260893
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Encapsulation of Bergamot Essential Oil Components in β-Cyclodextrin by Ultrasound-Assisted Co-precipitation Method: Optimization, Characterization, and Antibacterial ActivityMaraulo, Gastón EzequielDos Santos Ferreira, Cristina IsabelBeaufort, Clarisa ElenaUgarte, Mariana GabrielaMazzobre, Maria FlorenciaBERGAMOT ESSENTIAL OILENCAPSULATIONULTRASONICATIONRESPONSE SURFACE METHODOLOGYB-CYCLODEXTRINANTIMICROBIAL ACTIVITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Bergamot essential oil (BEO) is recognized for its aroma, but also for its health benefits and potential applications. However, its use has been limited due to its volatility and tendency to degrade. Cyclodextrins have emerged as an interesting option to encapsulate and protect a wide variety of compounds. The objective of the present work was to encapsulate BEO in β-cyclodextrin (BCD) by ultrasound-assisted co-precipitation method optimized using response surface methodology (RSM) and to evaluate physical characteristics and antibacterial activity of the obtained BEO-BCD complexes. Ultrasonication time and BCD concentration were found to act synergistically, favoring complex formation. The best entrapment efficiency (near 90%) was achieved for maximum BCD concentration (15 mM), 6 min of ultrasonication, and minimum stirring time (1 h). Stirring has minimal impact on the efficiency when the process includes ultrasonication. BEO-BCD interactions were verified by differential scanning calorimetry (DSC), water sorption studies, Fourier-transform infrared and scanning electron microscopy. Isotherms were consistent with the displacement of water molecules from the BCD’s inner cavity as compounds are included. DSC showed that BEO encapsulation led to an increase in its oxidative stability. In addition, the powdered BEO-BCD combined system maintained its antibacterial capacity under the tested conditions. The results indicated that the ultrasound-assisted co-precipitation method is efficient for obtaining cyclodextrin complexes, reducing experimental times, but also avoiding the use of organic solvents. Moreover, BCD could be considered an excellent carrier to obtain antibacterial BEO in a powdered form, easy to handle and store, attractive for food industries as natural preservative.bergamot essential oil, encapsulation, ultrasonication, response65 surface methodology, β-cyclodextrin, antimicrobial activity.Fil: Maraulo, Gastón Ezequiel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnologico. Centro de Investigaciones de Ciencia y Tecnologia de Los Alimentos (cicta); . Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Dos Santos Ferreira, Cristina Isabel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Beaufort, Clarisa Elena. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnologico. Centro de Investigaciones de Ciencia y Tecnologia de Los Alimentos (cicta);Fil: Ugarte, Mariana Gabriela. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnologico. Centro de Investigaciones de Ciencia y Tecnologia de Los Alimentos (cicta);Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaSpringer2024-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/260893Maraulo, Gastón Ezequiel; Dos Santos Ferreira, Cristina Isabel; Beaufort, Clarisa Elena; Ugarte, Mariana Gabriela; Mazzobre, Maria Florencia; Encapsulation of Bergamot Essential Oil Components in β-Cyclodextrin by Ultrasound-Assisted Co-precipitation Method: Optimization, Characterization, and Antibacterial Activity; Springer; Food and Bioprocess Technology; 17; 12; 6-2024; 5386-54001935-5130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/10.1007/s11947-024-03442-9info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-024-03442-9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T11:28:52Zoai:ri.conicet.gov.ar:11336/260893instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 11:28:52.352CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Encapsulation of Bergamot Essential Oil Components in β-Cyclodextrin by Ultrasound-Assisted Co-precipitation Method: Optimization, Characterization, and Antibacterial Activity
title Encapsulation of Bergamot Essential Oil Components in β-Cyclodextrin by Ultrasound-Assisted Co-precipitation Method: Optimization, Characterization, and Antibacterial Activity
spellingShingle Encapsulation of Bergamot Essential Oil Components in β-Cyclodextrin by Ultrasound-Assisted Co-precipitation Method: Optimization, Characterization, and Antibacterial Activity
Maraulo, Gastón Ezequiel
BERGAMOT ESSENTIAL OIL
ENCAPSULATION
ULTRASONICATION
RESPONSE SURFACE METHODOLOGY
B-CYCLODEXTRIN
ANTIMICROBIAL ACTIVITY
title_short Encapsulation of Bergamot Essential Oil Components in β-Cyclodextrin by Ultrasound-Assisted Co-precipitation Method: Optimization, Characterization, and Antibacterial Activity
title_full Encapsulation of Bergamot Essential Oil Components in β-Cyclodextrin by Ultrasound-Assisted Co-precipitation Method: Optimization, Characterization, and Antibacterial Activity
title_fullStr Encapsulation of Bergamot Essential Oil Components in β-Cyclodextrin by Ultrasound-Assisted Co-precipitation Method: Optimization, Characterization, and Antibacterial Activity
title_full_unstemmed Encapsulation of Bergamot Essential Oil Components in β-Cyclodextrin by Ultrasound-Assisted Co-precipitation Method: Optimization, Characterization, and Antibacterial Activity
title_sort Encapsulation of Bergamot Essential Oil Components in β-Cyclodextrin by Ultrasound-Assisted Co-precipitation Method: Optimization, Characterization, and Antibacterial Activity
dc.creator.none.fl_str_mv Maraulo, Gastón Ezequiel
Dos Santos Ferreira, Cristina Isabel
Beaufort, Clarisa Elena
Ugarte, Mariana Gabriela
Mazzobre, Maria Florencia
author Maraulo, Gastón Ezequiel
author_facet Maraulo, Gastón Ezequiel
Dos Santos Ferreira, Cristina Isabel
Beaufort, Clarisa Elena
Ugarte, Mariana Gabriela
Mazzobre, Maria Florencia
author_role author
author2 Dos Santos Ferreira, Cristina Isabel
Beaufort, Clarisa Elena
Ugarte, Mariana Gabriela
Mazzobre, Maria Florencia
author2_role author
author
author
author
dc.subject.none.fl_str_mv BERGAMOT ESSENTIAL OIL
ENCAPSULATION
ULTRASONICATION
RESPONSE SURFACE METHODOLOGY
B-CYCLODEXTRIN
ANTIMICROBIAL ACTIVITY
topic BERGAMOT ESSENTIAL OIL
ENCAPSULATION
ULTRASONICATION
RESPONSE SURFACE METHODOLOGY
B-CYCLODEXTRIN
ANTIMICROBIAL ACTIVITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Bergamot essential oil (BEO) is recognized for its aroma, but also for its health benefits and potential applications. However, its use has been limited due to its volatility and tendency to degrade. Cyclodextrins have emerged as an interesting option to encapsulate and protect a wide variety of compounds. The objective of the present work was to encapsulate BEO in β-cyclodextrin (BCD) by ultrasound-assisted co-precipitation method optimized using response surface methodology (RSM) and to evaluate physical characteristics and antibacterial activity of the obtained BEO-BCD complexes. Ultrasonication time and BCD concentration were found to act synergistically, favoring complex formation. The best entrapment efficiency (near 90%) was achieved for maximum BCD concentration (15 mM), 6 min of ultrasonication, and minimum stirring time (1 h). Stirring has minimal impact on the efficiency when the process includes ultrasonication. BEO-BCD interactions were verified by differential scanning calorimetry (DSC), water sorption studies, Fourier-transform infrared and scanning electron microscopy. Isotherms were consistent with the displacement of water molecules from the BCD’s inner cavity as compounds are included. DSC showed that BEO encapsulation led to an increase in its oxidative stability. In addition, the powdered BEO-BCD combined system maintained its antibacterial capacity under the tested conditions. The results indicated that the ultrasound-assisted co-precipitation method is efficient for obtaining cyclodextrin complexes, reducing experimental times, but also avoiding the use of organic solvents. Moreover, BCD could be considered an excellent carrier to obtain antibacterial BEO in a powdered form, easy to handle and store, attractive for food industries as natural preservative.bergamot essential oil, encapsulation, ultrasonication, response65 surface methodology, β-cyclodextrin, antimicrobial activity.
Fil: Maraulo, Gastón Ezequiel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnologico. Centro de Investigaciones de Ciencia y Tecnologia de Los Alimentos (cicta); . Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Dos Santos Ferreira, Cristina Isabel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Beaufort, Clarisa Elena. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnologico. Centro de Investigaciones de Ciencia y Tecnologia de Los Alimentos (cicta);
Fil: Ugarte, Mariana Gabriela. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnologico. Centro de Investigaciones de Ciencia y Tecnologia de Los Alimentos (cicta);
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description Bergamot essential oil (BEO) is recognized for its aroma, but also for its health benefits and potential applications. However, its use has been limited due to its volatility and tendency to degrade. Cyclodextrins have emerged as an interesting option to encapsulate and protect a wide variety of compounds. The objective of the present work was to encapsulate BEO in β-cyclodextrin (BCD) by ultrasound-assisted co-precipitation method optimized using response surface methodology (RSM) and to evaluate physical characteristics and antibacterial activity of the obtained BEO-BCD complexes. Ultrasonication time and BCD concentration were found to act synergistically, favoring complex formation. The best entrapment efficiency (near 90%) was achieved for maximum BCD concentration (15 mM), 6 min of ultrasonication, and minimum stirring time (1 h). Stirring has minimal impact on the efficiency when the process includes ultrasonication. BEO-BCD interactions were verified by differential scanning calorimetry (DSC), water sorption studies, Fourier-transform infrared and scanning electron microscopy. Isotherms were consistent with the displacement of water molecules from the BCD’s inner cavity as compounds are included. DSC showed that BEO encapsulation led to an increase in its oxidative stability. In addition, the powdered BEO-BCD combined system maintained its antibacterial capacity under the tested conditions. The results indicated that the ultrasound-assisted co-precipitation method is efficient for obtaining cyclodextrin complexes, reducing experimental times, but also avoiding the use of organic solvents. Moreover, BCD could be considered an excellent carrier to obtain antibacterial BEO in a powdered form, easy to handle and store, attractive for food industries as natural preservative.bergamot essential oil, encapsulation, ultrasonication, response65 surface methodology, β-cyclodextrin, antimicrobial activity.
publishDate 2024
dc.date.none.fl_str_mv 2024-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/260893
Maraulo, Gastón Ezequiel; Dos Santos Ferreira, Cristina Isabel; Beaufort, Clarisa Elena; Ugarte, Mariana Gabriela; Mazzobre, Maria Florencia; Encapsulation of Bergamot Essential Oil Components in β-Cyclodextrin by Ultrasound-Assisted Co-precipitation Method: Optimization, Characterization, and Antibacterial Activity; Springer; Food and Bioprocess Technology; 17; 12; 6-2024; 5386-5400
1935-5130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/260893
identifier_str_mv Maraulo, Gastón Ezequiel; Dos Santos Ferreira, Cristina Isabel; Beaufort, Clarisa Elena; Ugarte, Mariana Gabriela; Mazzobre, Maria Florencia; Encapsulation of Bergamot Essential Oil Components in β-Cyclodextrin by Ultrasound-Assisted Co-precipitation Method: Optimization, Characterization, and Antibacterial Activity; Springer; Food and Bioprocess Technology; 17; 12; 6-2024; 5386-5400
1935-5130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/10.1007/s11947-024-03442-9
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-024-03442-9
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1843606644842299392
score 13.001348

Publicaciones similares