Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin

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• 作者：Jaruporn Rakmai^a ; ^{jarnarak@hotmail.co.th} ; Benjamas Cheirsilp^a ; ^{benjamas.che@psu.ac.th} ; Juan Carlos Mejuto^b ; ^{xmejuto@uvigo.es} ; Ana Torrado-Agrasar^c ; ^{agrasar@uvigo.es} ; Jesú ; s Simal-Gá ; ndara^c ; ^{jsimal@uvigo.es}
• 关键词：Black pepper oil ; Hydroxypropyl-beta-cyclodextrin ; Encapsulation characterization ; Encapsulated oil bio-efficacy
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：65
• 期：Complete
• 页码：157-164
• 全文大小：1733 K
• 卷排序：65

文摘

Properties and bio-efficacies of the encapsulated black pepper oil vs. β-caryophyllene. Differences caused by limonene, δ-3-carene and pinene. The main difference is in the stability of the complex form. Lower antioxidant activity by blocking the groups reacting with DPPH radicals. Antibacterial activity of black pepper oil improved 4 times with encapsulation.