Author/Authors :
Hadiana, Zahra Department of Food Science and Technology - National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences, Tehran, Iran , Maleki, Majedeh Department of Food Science and Technology - National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences, Tehran, Iran , Abdi, Khosro Department of Pharmaceutical Chemistry - Faculty of Pharmacy - Tehran University of Medical Sciences, Tehran, Iran , Atyabi, Fatemeh Nanotechnology Research Centre - Faculty of Pharmacy - Tehran University of Medical Sciences, Tehran, Iran , Mohammadi, Abdoreza Department of Food Science and Technology - National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences, Tehran, Iran , Khaksar, Ramin Department of Food Science and Technology - National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract :
The aim of the present study was to formulate β-cyclodextrin (β-CD) nanoparticles
loaded with geraniol (GR) essential oil (EO) with appropriate physicochemical properties.
Complexation of GR with β-CD was optimized by evaluation of four formulations, using the
co-precipitation method, and the encapsulation efficiency (EE), loading, size, particle size
distribution (PDI) and zeta potential were investigated. Further characterization was performed
with nuclear magnetic resonance spectroscopy (1H NMR), differential scanning calorimetry
(DSC), scanning electron microscopy (SEM) and infra-red (IR) spectroscopy analysis. Results
showed that the physicochemical properties of the nanoparticles were affected by GR content
in formulations that yielded nanoscale-size particles ranging from 111 to 258 nm. The highest
encapsulation efficiency (79.4 ± 5.4%) was obtained when the molar ratio of EO to β-CD was
0.44: 0.13 with negative zeta potential (-21.1 ± 0.5 mV). The 1H-NMR spectrum confirmed
the formation structure of the EO and β-CD nanoparticle complex. Complexation with
geraniol resulted in changes of IR profile, NMR chemical shifts, DSC properties, and SEM
of β-cyclodextrin. Inclusion complex of essential oil with β-cyclodextrin was considered as
promising bioactive materials for designing functional food.
Keywords :
Characterization , Physicochemical , Nanoparticle , β-Cyclodextrin , Geraniol
