Preparation, Optimization, and Characterization of Inclusion Complexes of Cinnamomum longepaniculatum Essential Oil in β-Cyclodextrin

Cinnamomum longepaniculatum essential oil (CLEO) possesses antibacterial, anti-inflammatory, and antioxidant activities. However, CLEO shows volatilization poor solubility, which limits its application field. In this research, inclusion complexes of β-cyclodextrin (β-CD) with were produced, physicochemical properties characterized. Response surface methodology was used to obtain optimum preparation conditions. A statistical model generated define the interactions among selected variables. Results show that optimal conditions an H2O/β-CD ratio 9.6:1 a β-CD/CLEO 8:1, stirring temperature 20 °C for maximal encapsulation efficiency values. The CLEO/β-CD (CLEO/β-CD-IC) investigated. Fourier transform infrared spectroscopy showed correlative characteristic bands disappeared in complex. X-ray diffraction presented different sharp peaks at angle CLEO/β-CD-IC. thermogravimetric analysis demonstrated thermal stability enhanced after encapsulation. Tiny aggregates smaller size CLEO/β-CD-IC particles observed by scanning electron microscopy. comparison β-CD, CLEO, physical mixtures confirmed formation complexes.