科研之友
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摘要
Lavender essential oil (LEO) is a natural antimicrobial agent, but its poor aqueous solubility and high volatility limit its application in food systems. Cyclodextrin is a useful embedding material for active compounds and can protect their bioactivity and structural integrity. Therefore, the aim of this paper was to investigate the physicochemical properties and antibacterial activities of the LEO encapsulated in hydroxypropyl-beta-cyclodextrin (HPCD). Changes in the constituent of the LEO after forming a composite with HPCD were identified via gas chromatography-mass spectrometry (GC-MS) analysis in comparison with pure LEO. Linalyl anthranilate and linalool were the major components in the LEO; however, their relative contents changed dramatically after encapsulating with HPCD. Molecular modelling of the major ingredients (i.e., linalyl anthranilate and linalool) and their HPCD composites was performed using a PM3 method to explain the binding behaviour and the host/guest geometry. In the antibacterial activity tests, the MIC of the LEO could be increased approximately 3-fold against Staphylococcus aureus, Escherichia coli and Candida albicans after encapsulation in HPCD. These results suggested that the change in constituents of the LEO had a significant impact on the stability and antibacterial activity of LEO. This composite might be a potential antimicrobial for inhibiting pathogens in food systems.
