Main Article Content
Most of volatile aroma compounds, which are characteristics of each plant essential oil, are not stable and can be volatilized during processing or long time storage. In addition, the essential oils show poor solubility property. Encapsulation techniques can enhance essential oil stability. Encapsulation of essential oils by cyclodextrins (CDs) can form inclusion complex, which helps increasing stability and solubility of essential oils. Preparation of inclusion complex depends on essential oil properties and CDs types. After inclusion complex between essential oils and CDs is formed, the thermal and irradiation stability can be improved as well as anti-oxidation property, antimicrobial property, and solubility. Moreover, the release of volatile aroma compounds in essential oils can be controlled by inclusion complex. With these unique properties of CDs inclusion complex, it can be applied into various food and medical industries.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.
 Bakkali, F., Averbeck, S., Averbeck, D., and Idaomar, M. (2008). Biological effects of essential oils a review. Food Chemistry. 46: 446-475.
 Calo, J. R., Crandall, P. G., O’Bryan, C. A., and Ricke, S. C. (2015). Essential oils as antimicrobials in food systems: a review. Food Control. 54: 111-119.
 Del Valle, E. M. M. (2004). Cyclodextrins and their uses: A review. Process Biochemistry. 39: 1033-1046.
 Fenyvesi, E., Gruiz, K., Verstichel, S., Wilde, B. De., Leitgib, L., Csabai, K., and Szaniszlo, N. (2005). Biodegradation of cyclodextrins in soil. Chemosphere. 60: 1001–1008.
 Kfoury, M., Hadaruga, N. G., Hadaruga, D. I., and Fourmentin, S. (2016). Chapter 4; Cyclodextrins as encapsulation material for flavors and aroma. In Grumezescu, A. M. (Ed.) Encapsulations. Elsevier Inc. pp. 127-192.
 Connors, K. A. (1997). The stability of cyclodextrin complexes in solution. Chemical Reviews. 5: 1325-1357.
 Ponce C. P., Buera, M., and Elizalde, B. (2010). Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in beta-cyclodextrin: Effect of interactions with water on complex stability. Journal of Food Engineering. 99: 70–75.
 Szejtli, J. (1998). Introduction and general overview of cyclodextrin chemistry. Chemical Reviews. 98(5): 1743–1753.
 Astray, G., Gonzalez, B. C., Mejuto, J. C., Rial, O. R., and Gandara, S. J. (2009). A review on the use of cyclodextrins in foods. Food Hydrocolloids. 23: 1631-1640.
 Abarca, R. L., Rodriguez, F. J., Guarda, A., Galotto, M. J., and Bruna, J. E. (2016). Characterization of beta-cyclodextrin inclusion complexes containing an essential oil component. Food Chemistry. 196: 968-975.
 Cheirsilp, B., and Rakmai, J. (2016). Inclusion complex formation of cyclodextrin with its guest and their applications. Biology, Engineering and Medicine. 2(1): 1-6.
 Kfoury, M., Auezova, L., Ruellan, S., and Greige-Gerges, H. (2015). Complexation of estragole as pure compound and as main component of basil and tarragon essential oil with cyclodextrins. Carbohydrate polymers. 118: 156-164.
 Zhang, Y., Zhang, H., Wang, F., and Wang L. (2018). Preparation and Properties of Ginger Essential beta-cyclodextrin/ chitosan inclusion complexes. MDPI. 8: 305-318.
 Liu, H., Yang, G., Tang, Y., Cao, D., Qi, T. Qi, Y., and Fan, G. (2013). Physicochemical characterization and Pharmacokinetics evaluation of beta-caryophyllene/beta-cyclodextrin inclusion complex. International Journal of Pharmaceutics. 450: 304-310.
 Higuchi, T., and Connors, K. A. (1965). Phase solubility techniques. In Advances in Analytical Chemistry Instrument; Wiley-Interscience: New York, NY, USA, Volume 4, pp. 56–63.
 Mourtzinos, I., Salta, F., Yannakopoulou, K., Chiou, A., and Karathanos, V. T. (2007). Encapsulation of Olive Leaf Extract in β-Cyclodextrin. Journal of Agricultural and Food Chemistry. 55: 8088-8094.
 Marques, H. M. C. (2010). A review on cyclodextrin encapsulation of essential oils and volatiles. Flavour and Fragrance Journal. 25: 313-326.
 Szejtli, J., and Szente, L. (1979). Stabilization of volatile, oxidizable flavour substances by β-cyclodextrin. Planta Medica. 36(3): 292–293.
 Partanen, R., Ahro, A., Hakala, M., Kallio, H., and Forssell, P. (2002). Microencapsulation of caraway extract in β-cyclodextrin and modified starches. European Food Research and Technology. 214: 242-247.
 Locci, E., Lai, S., Piras, A., Marongiu, B., and Lai, A. (2004). 13C‐CPMAS and 1H‐NMR Study of the Inclusion Complexes of β-Cyclodextrin with Carvacrol, Thymol, and Eugenol Prepared in Supercritical Carbon Dioxide. In Smith, R. J. (Ed.) Chemistry and Biodiversity. Wiley-VHCA AG. pp. 1241-1400.
 Hill, L. E., Gomes, C., Matthew, T. T. (2013). Characterization of beta-cyclodextrin inclusion complexes containing essential oils (trans-cinnamaldehyde, eugenol, cinnamon bark, and clove bud extracts) for antimicrobial delivery applications. Food Science and Technology. 51(1): 86-93.
 Ciobanu, A., Mallard, I., Landy, D., Brabiec, G., Nistorc, D., and Fourmentin, S. (2012). Inclusion interactions of cyclodextrins and crosslinked cyclodextrin polymers with linalool and camphor in Lavandula angustifolia essential oil. Carbohydrate Polymers. 87: 1963–1970
 Ruktanonchai, U. R., Srinuanchai, W., Saesoo, S., Sramala, I., Puttipipatkhachorn, S., and Soottitantawat, A. (2011). Encapsulation of citral isomers in extracted lemongrass oil with cyclodextrins: molecular modeling and physicochemical characterizations. Bioscience, Biotechnology, and Biochemistry. 75(12): 2340-2345.
 Liang, H., Yuan, Q., Vriesekoop, F., and Lv, F. (2012). Effects of cyclodextrins on the antimicrobial activity of plant-derived essential oil compounds. Food Chemistry. 135(3): 1020-1027.
 Arana, S. A., Estarron, E. M., Obledo, V. E. N., Padilla, C. E., Silva, V. R., and Lugo, C. E. (2010). Antimicrobial & antioxidant activities of Mexican oregano oil with different composition when microencapsulated in β-CD. The Society for Applied Microbiology. 50: 585-590.
 Rakmai, J., Cheirsilp, B., Cid, A., Agrasar, T. A., Mejuto, C. J., and Gandara., S. J. (2018). Chapter 11; Encapsulation of Essential Oils by Cyclodextrins: Characterization and Evaluation. In Arora, P., and Dhingra, N. (Eds.) A Versatile Ingredient. IntechOpen. pp. 263-290.
 Rosenberg, M., Kopelman, I. J., and Talmon, Y. (1990) Factors affecting retention in spray-drying microencapsulation of volatile materials. Journal of Agricultural and Food Chemistry. 38: 1288-1294.
 Suppavorasatit, I., De Mejia, E. G., and Cadwallader, K. R. (2011). Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein. Journal of Agricultural and Food chemistry. 59(21): 11621-11628.
 Suppavorasatit, I., Lee, S. Y., and Cadwallader, K. R. (2013). Effect of enzymatic protein deamidation on protein solubility and flavor binding properties of soymilk. Journal of Food Science, 78(1): C1-C7.
 Kunarayakul, S., Thaiphanit, S., Anprung, P., and Suppavorasatit, I. (2018). Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins. Food Hydrocolloid. 79: 197-207.
 Silva, M. C. E., Galhano, C. I. C., and Silva, A. M. G. M. (2007). A new sprout inhibitor of potato tuber based on carvone/β-cyclodextrin inclusion compound. In Albrecht, M. (Ed.) Journal of Inclusion Phenomena and Macrocyclic Chemistry. Springer. pp. 121-124.