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https://doi.org/10.18502/espoch.v1i1.9584

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  • C. Muñoz-Shugulí

    C. Muñoz-Shugulí

    Centro de Innovación en Envases y Embalajes – LABEN Chile, Centro de Desarrollo para la Nanociencia y Nanotenología, Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Edificio de Alimentos, Estación Central, Santiago, Chile
  • F. J. Rodríguez

    F. J. Rodríguez

    Centro de Innovación en Envases y Embalajes – LABEN Chile, Centro de Desarrollo para la Nanociencia y Nanotenología, Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Edificio de Alimentos, Estación Central, Santiago, Chile
  • A. Guarda

    A. Guarda

    Centro de Innovación en Envases y Embalajes – LABEN Chile, Centro de Desarrollo para la Nanociencia y Nanotenología, Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Edificio de Alimentos, Estación Central, Santiago, Chile
  • M. J. Galotto

    M. J. Galotto

    Centro de Innovación en Envases y Embalajes – LABEN Chile, Centro de Desarrollo para la Nanociencia y Nanotenología, Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Edificio de Alimentos, Estación Central, Santiago, Chile

Published Date

  • Aug 26, 2021

Beta-Cyclodextrin: Eugenol Inclusion Complexes: Characterization and Antifungal Capacity

ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M. / Volume 1, Issue 1 / Pages 463–477

Abstract

Eugenol (EUG) is the principal component of clove essential oil. It has demonstrated excellent antifungal properties against B. cinerea, one of the most important fungus in the fresh fruit decay. However, this substance is highly volatile, thermolabile and the direct contact with a food induce undesirable changes in the organoleptic properties. For this reason, the application of EUG represents a big challenger and its encapsulation through inclusion complexes formation with β-cyclodextrin (β-CD) is presented as a solution. In this way, the aim of this work was to develop, characterize and assess the antifungal capacity of inclusion complexes β-CD:EUG. For this, co-precipitation was used as method of inclusion complexes synthesis. The quantity of entrapped EUG was determined by gaseous chromatography. The inclusion complexes were characterized by thermogravimetric analysis (TGA) and Fourier transform infrared (FTIR). Moreover, the antifungal activity was probed in a headspace system. Results showed that the EUG entrapped quantity was of 68,5 mg/g inclusion complexes. Furthermore, the characteristic peaks of EUG did not appear in inclusion complexes TGA thermogram and FTIR spectrum which confirm the effective compound encapsulation. Finally, inclusion complexes inhibited the growing of A. cinerea at 53% and avoided the fungal sporulation. These findings suggest that the β- CD:EUG inclusion complexes are suitable to use in the storage and transportation of fresh fruits to prevent their deterioration.


Keywords: Botrytis cinerea, fresh fruits, headspace.


Resumen


El eugenol (EUG) es el principal componente del aceite esencial de clavo de olor. Éste ha destacado por su efectivo control de Botrytis cinerea, uno de los hongos más importantes que provoca la pudrición de frutas frescas. Sin embargo, esta sustancia es altamente volátil, termolábil y provoca cambios desagradables en las propiedades organolépticas del alimento si está en contacto directo con el mismo, por lo que su aplicación presenta un gran desafío. Ante esto, se propone su encapsulación a través de la formación de complejos de inclusión con β-ciclodextrina (β-CD). En este sentido, el objetivo de la presente investigación fue desarrollar, caracterizar y evaluar la capacidad antifúngica de complejos de inclusión β-CD:EUG. Éstos se sintetizaron mediante el método de co-precipitación, y la cantidad de EUG atrapada en la β-CD fue cuantificada por cromatografía de gases. Los complejos de inclusión se caracterizaron a través de análisis termogravimétrico (TGA) y espectroscospía infrarroja con transformada de Fourier (FTIR). Además, su actividad antifúngica se evaluó en un sistema de espacio de cabeza. Los resultados mostraron que la cantidad de EUG atrapada fue de 68,5 mg/g de complejo de inclusión. Además, en su termograma TGA y espectro FTIR no se observaron los picos característicos del EUG, confirmando la efectiva encapsulación del compuesto. Finalmente, los complejos de inclusión inhibieron el 53% del crecimiento de B. cinerea y evitaron su esporulación. Estos resultados permiten sugerir el uso de complejos de inclusión β-CD:EUG en el almacenamiento y transporte de frutas frescas para prevenir su deterioro.


Palabras clave: Botrytis cinerea, frutas frescas, espacio de cabeza.

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