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Molecules 2018, 23(5), 1126; https://doi.org/10.3390/molecules23051126

Effect of Selective Encapsulation of Hydroxypropyl-β-cyclodextrin on Components and Antibacterial Properties of Star Anise Essential Oil

1
College of Food Science and Engineering, Jilin University, No. 5333, Xi’an Road, Changchun 130062, China
2
School of Biotechnology and Food, Anyang Institute of Technology, Huanghe Road, Anyang 455000, China
3
School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
4
Postdoctoral Workstation, Henan Yalinjie Biological Technology Co., LTD, Anyang 455000, China
*
Authors to whom correspondence should be addressed.
Received: 17 March 2018 / Revised: 15 April 2018 / Accepted: 19 April 2018 / Published: 9 May 2018
(This article belongs to the Section Natural Products Chemistry)
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Abstract

Star anise essential oil (SAEO) is a plant essential oil with good antibacterial activity, but its applications are limited due to its high volatility, strong smell, and unstable physical and chemical properties. The effect of selective encapsulation of SAEO by hydroxypropyl-β-cyclodextrin (HPCD) on its compositions, volatility stability and antibacterial activity was investigated. The GC-MS results indicated that the compositions reduced and content of the compositions of SAEO changed after encapsulation. Most of the components in SAEO were successfully encapsulated by HPCD, which can be supported by data from FTIR and 1H NMR. According to the molecular modeling results, the three guest molecules (trans-anethole, estragole and trans-foeniculin) were all docked in the cavity of HPCD on the isoallyl (or allyl) side. The volatile stability of SAEO before and after encapsulation was evaluated by electronic nose, and the results confirmed that encapsulation significantly reduced the irritating smell of SAEO and makes the clathrate have a sustained release effect. Furthermore, in the antibacterial test, the selective encapsulation of HPCD improved the inhibition effect of SAEO on Rhizopus stolonoifer, Saccharomyces cerevisiae, and E. coli and its antibacterial stability in 24 h. View Full-Text
Keywords: star anise; essential oil composition; hydroxypropyl-β-cyclodextrin; encapsulation; molecular modeling; volatilization stability; antibacterial properties star anise; essential oil composition; hydroxypropyl-β-cyclodextrin; encapsulation; molecular modeling; volatilization stability; antibacterial properties
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Zhang, G.; Yuan, C.; Sun, Y. Effect of Selective Encapsulation of Hydroxypropyl-β-cyclodextrin on Components and Antibacterial Properties of Star Anise Essential Oil. Molecules 2018, 23, 1126.

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