<i>β</i>-Cyclodextrin inclusion complexes of combined Moroccan <i>Rosmarinus officinalis</i>, <i>Lavandula angustifolia</i> and <i>Citrus aurantium</i> volatile oil: production optimization and release kinetics in food models
Sara El Kharraf, Abdellah Farah, Soukaïna El‐Guendouz, João P. Lourenço, Ana M. Rosa da Costa, El Mestafa El Hadrami, A. Machado, Cláudia S. Tavares, A. Cristina Figueiredo, Maria Graça Miguel
Abstract
A combined volatile oil (VO) was extracted from Rosmarinus officinalis, Lavandula angustifolia and Citrus aurantium by simultaneous hydro- and steam-distillation, and encapsulated in β-cyclodextrin by co-precipitation. Response surface methodology (RSM) was used to optimize microencapsulation conditions. The variable recovered powder, VO retention degree, and inclusion efficiency were investigated based on two factors: solid-to-liquid and liquid-to-liquid (ethanol/water) ratios. The responses were influenced by the concentration of ethanol in the reaction mixture and the amount of VO used. VO release from the inclusion complexes was investigated in 10% ethanol and in 3% acetic acid. The obtained data were fitted to the first-order Korsmeyer-Peppas, Higuchi, and Peppas-Sahlin models. The Higuchi model gave the fittest approach for the VO release profile in both cases, showing that the release mechanism was controlled by Fickian diffusion.