Microencapsulation of garlic oil by ß­cyclodextrin as a thermal protection method for antibacterial action.

The present study investigated the encapsulation process of garlic oil in ß­cyclodextrin (ßCD) and the antibacterial properties of the ßCD-garlic oil complex against Escherichia coli and Staphylococcus aureus. The encapsulation method increased the thermal stability of garlic oil with a formation constant (Kc) value of 253.78 L·mol-1 for of the ßCD-garlic oil complex, which confirmed the success of the encapsulation process. Scanning electron microscopy analysis showed that the dimensions of the structures formed by the inclusion complex of ßCD-garlic oil had values ranging from 5 to 10 µm. After thermal treatment of the ßCD-garlic oil complex at 60 °C for 1 h, the complex retained significant antibacterial action. The minimum inhibitory concentration (MIC) and agar diffusion results showed that the microcapsules containing 81.73 mmol·L-1 garlic oil exhibited excellent antibacterial action.