Characterization of the inclusion complex of the essential oil of Lantana camara L. and β-cyclodextrin by vibrational spectroscopy, GC–MS, and X-ray diffraction

Preparation and application of polycaprolactone/β-cyclodextrin/gamma-Decalactone nanofiber composites in citrus postharvest diseases

Citrus fruits are highly susceptible to pathogenic fungal infections after harvesting, which causes serious economic losses. Therefore, it's necessary to develop new antifungal packaging. In this study, gamma-Decanolactone (DL) was successfully encapsulated in a polycaprolactone (PCL)/β-cyclodextrin (β-CD) composite system using electrostatic spinning technology. PCL/β-CD was compounded in different ratios, the ratio was screened through other indicators such as fiber morphologies and mechanical properties. Then, antifungal mats were prepared by adding different concentrations of DL to the PCL/β-CD solution. The results showed that when the mixture ratio of PCL/β-CD was 6:1 and loaded with 6 % DL, the antifungal felt had strong mechanical, significantly inhibiting the growth of three citrus pathogens (P. digitatum, P. italicum and G. candidum), released DL for up to 204 h and effectively reduced the morbidity rate of citrus fruits. Therefore, the antifungal pad prepared in this study has great potential in the field of citrus disease control.

Efficient encapsulation of Hinoki essential oil with β-cyclodextrin using an ultrasound-aided co-precipitation technique for dual anti-Listeria monocytogenes and anti-Staphylococcus aureus activities

Listeria monocytogenes (L. monocytogenes) and Staphylococcus aureus (S. aureus) are widely acknowledged as two of the most dangerous foodborne pathogens. Nevertheless, reports on the development of non-toxic food preservatives that specifically target these two bacterial strains are scarce. Here, we present an inclusion complex (IC) of Hinoki essential oil with β-cyclodextrin, which exhibited dual anti-L. monocytogenes and anti-S. aureus activities. For the first time, an innovative ultrasound-aided co-precipitation technique was utilized for the preparation of IC. Compared with the traditional co-precipitation method, this new technique demonstrated superior encapsulation and time efficiencies, making it well-suited for large-scale production. X-ray diffraction and scanning electron microscopy analyses revealed a transition in the morphological and crystal structures after formation of the IC. Fourier transform infrared spectroscopy and Raman spectroscopy analyses indicated that Hinoki essential oil was effectively encapsulated by β-cyclodextrin. The differential scanning calorimetry and thermogravimetric thermograms indicated that the formed IC was more thermally stable than the free Hinoki essential oil. Importantly, 100 % antibacterial ratios for both L. monocytogenes and S. aureus were determined, indicating that the IC prepared in this study is a promising food preservative.

Complexation of an Azo Dye by Cyclodextrins: A Potential Strategy for Water Purification

The chemistry of the host-guest complex formation has received much attention as a highly efficient approach for use to develop economical adsorbents for water purification. In the present study, the synthesis of three β-cyclodextrin (β-CD) inclusion complexes with the oil orange SS (OOSS) azo dye as a guest molecule and their potential applications in water purification are described. The complexes were synthesized by the coprecipitation method and characterized by Fourier transform infrared (FTIR) spectroscopy, UV-vis spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC). FTIR and thermal analyses confirmed the encapsulation of OOSS dye within the hydrophobic cavity of β-CD. The encapsulation of hydrophobic dye inside the β-CD cavity was mainly due to the hydrophobic-hydrophobic interaction. The results showed that the stability of the OOSS dye had been improved after the complexation. The effect of three different compositions of the host-guest complexes was analyzed. The present study demonstrated that the hydrophobic dye could be removed from aqueous solution via inclusion complex formation. Thus, it can play a significant role in removing the highly toxic OOSS dye from the industrial effluent.