ENCAPSULATION OF IRANIAN GARLIC OIL WITH β-CYCLODEXTRIN: OPTIMIZATION AND ITS CHARACTERIZATION

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

KHOSHTINAT KH.; BARZEGAR M.; SAHARI M.A.; HAMIDI Z.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2017 | Volume:19 | Issue:1 Page(s): 97-111

Download Full-Text

Persian Verion

View:

898

Download:

426

Cites:

Information Journal Paper

Title

ENCAPSULATION OF IRANIAN GARLIC OIL WITH β-CYCLODEXTRIN: OPTIMIZATION AND ITS CHARACTERIZATION

Author(s)

KHOSHTINAT KH. | BARZEGAR M. | SAHARI M.A. | HAMIDI Z. | Issue Writer Certificate

Keywords

ALLIUM SATIVUM L.Q3

GARLIC OILQ3

IN-VIVO RELEASEQ3

RESPONSE SURFACE METHODQ3

SEMQ3

Abstract

The aim of this study was to optimize the encapsulation conditions of GARLIC OIL (GO) with b -cyclodextrin (GO/b-CD) inclusion complex by the co-precipitation method. Response surface optimization of encapsulation of GO with b –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/ b -CD. The in vitro release profile of GO from the GO/ b -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/ b -CD complex could be suggested in formulation of food systems such as salad dressing and sausage.

Cites

No record.

References

No record.

Cite

APA: Copy

KHOSHTINAT, KH., BARZEGAR, M., SAHARI, M.A., & HAMIDI, Z.. (2017). ENCAPSULATION OF IRANIAN GARLIC OIL WITH β-CYCLODEXTRIN: OPTIMIZATION AND ITS CHARACTERIZATION. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 19(1), 97-111. SID. https://sid.ir/paper/62714/en

Vancouver: Copy

KHOSHTINAT KH., BARZEGAR M., SAHARI M.A., HAMIDI Z.. ENCAPSULATION OF IRANIAN GARLIC OIL WITH β-CYCLODEXTRIN: OPTIMIZATION AND ITS CHARACTERIZATION. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2017;19(1):97-111. Available from: https://sid.ir/paper/62714/en

IEEE: Copy

KH. KHOSHTINAT, M. BARZEGAR, M.A. SAHARI, and Z. HAMIDI, “ENCAPSULATION OF IRANIAN GARLIC OIL WITH β-CYCLODEXTRIN: OPTIMIZATION AND ITS CHARACTERIZATION,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 19, no. 1, pp. 97–111, 2017, [Online]. Available: https://sid.ir/paper/62714/en

Related Journal Papers