Encapsulation of Rosmarinus officinalis essential oil in β‐cyclodextrins

• Published in: Journal of food processing and preservation 2021-10, Vol.45 (10), p.n/a
• Main Authors: El Kharraf, Sara, Farah, Abdellah, El Hadrami, El Mestafa, El‐Guendouz, Soukaïna, Lourenço, João P., Rosa Costa, Ana M., Miguel, Maria G.
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15806

The aim of this study was to investigate the encapsulation process of R. officinalis (rosemary) essential oil (REO) in beta cyclodextrin (β‐CD), by co‐precipitation, using response surface methodology (RSM), specifically the face‐centered central composite design (FCCCD). Solid‐to‐solid (β‐CD/REO) and liquid‐to‐liquid (ethanol/water) ratios were selected as independent variables and their influence on the dependent variables was assessed. The recovered powder was characterized by different techniques, such as scanning electron microscope (SEM), Fourier Transform‐Infrared Spectroscopy (FTIR) and X‐Ray Diffractometry (XRD). Moreover, the release of REO from the β‐CD complexes was investigated at different temperatures and pH values. The responses were affected by the concentration of ethanol in the reaction mixture and the amount of REO used. The optimal responses set by the RSM model (p‐value