Saturday 5 May 2018

Encapsulation of Essential Oils by Cyclodextrins: Characterization and Evaluation

Cyclodextrin: A Versatile Ingredient

The essential oils normally had low physicochemical stability and low solubility in water. These facts limit their industrial applications in general and in food formulations particu- larly. This chapter characterizes the physicochemical properties and the antioxidant and antimicrobial activities of three encapsulated essential oils – guava leaf, yarrow and black pepper essential oils – in hydroxypropyl-β-cyclodextrin (HPβCD).