encapsulation of iranian garlic oil with β-cyclodextrin: optimization and its characterization

the aim of this study was to optimize the encapsulation conditions of garlic oil (go) with β-cyclodextrin (go/β-cd) inclusion complex by the co-precipitation method. response surface optimization of encapsulation of go with β–cd was performed with a three-variable, three-level and the optimum conditions were as follows: temperature: 35oc, core/wall: 8/100, and wall/solvent: 5.5/100. the complex was characterized by different techniques including uv–visible spectroscopy, fourier transform infrared spectroscopy, x-ray diffractometry, and differential scanning calorimetry. spectroscopic techniques and morphological analysis by scanning electron microscope (sem) confirmed formation of go/β-cd. the in vitro release profile of go from the go/β-cd complex at different ph values (1.5, 4, 5.5, and 6.5) at 37oc showed that the maximum and minimum release of go after two days were 36.59% at ph 6.5, and 1.12% at ph 4, respectively. in simulation of gastrointestinal tract, the maximum and minimum release of go were in colon (10.29%), and stomach (0.60%), respectively. therefore, go/β-cd complex could be suggested in formulation of food systems such as salad dressing and sausage.