Encapsulation of Origanum compactum Essential Oil in Beta-Cyclodextrin Metal Organic Frameworks: Characterization, Optimization, and Antioxidant Activity
Amine Ez‐zoubi, Saoussan Annemer, Soukaina El Amrani, Yassine Ez zoubi, Abdellah Farah
Abstract
The study is aimed at enhancing the physicochemical and antioxidant properties of encapsulated Origanum compactum essential oil (OCEO). In this context, a Clevenger apparatus was operated in the hydrodistillation process for O. compactum extraction, and the aroma profile of essential oil was investigated using GC/MS and GC/FID. The encapsulation process was based on beta-cyclodextrin (βCD) and metal organic frameworks (K-βCD-MOFs), analyzed by several techniques. Furthermore, the response surface design allows for improved encapsulation efficiency by optimizing OCEO/K-βCD-MOFs ( <a:math xmlns:a="http://www.w3.org/1998/Math/MathML" id="M1"> <a:mi>w</a:mi> <a:mo>/</a:mo> <a:mi>w</a:mi> </a:math> ) and water/ethanol ratios ( <c:math xmlns:c="http://www.w3.org/1998/Math/MathML" id="M2"> <c:mi>v</c:mi> <c:mo>/</c:mo> <c:mi>v</c:mi> </c:math> ). The antioxidant activity of the essential oil, both before and after the encapsulation, was evaluated through 1,1-diphenyl-2-picrylhydrazyl. As a result, the highest EE ( <e:math xmlns:e="http://www.w3.org/1998/Math/MathML" id="M3"> <e:mn>35.34</e:mn> <e:mo>±</e:mo> <e:mn>1.23</e:mn> <e:mi>%</e:mi> </e:math> ) was achieved in 1/12 and 4/5 for OCEO/K-βCD-MOFs and water/ethanol, respectively. The increase in thermal stability also occurred along with the encapsulation of O. compactum essential oil. Compared with the free form, the O. compactum essential oil encapsulated in K-βCD-MOFs gradually showed higher antioxidant activity.