Preparation and Characterization of Nanoparticle β-Cyclodextrin:Geraniol Inclusion Complexes

Document Type: Research article

Authors

1 Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

2 Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.

3 Nanotechnology Research Centre, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.

Abstract

The aim of the present study was to formulate β-cyclodextrin (β-CD) nanoparticles loaded with geraniol (GR) essential oil (EO) with appropriate physicochemical properties. Complexation of GR with β-CD was optimized by evaluation of four formulations, using the co-precipitation method, and the encapsulation efficiency (EE), loading, size, particle size distribution (PDI) and zeta potential were investigated. Further characterization was performed with nuclear magnetic resonance spectroscopy (1H NMR), differential scanning calorimetry (DSC), scanning electron microscopy (SEM) and infra-red (IR) spectroscopy analysis. Results showed that the physicochemical properties of the nanoparticles were affected by GR content in formulations that yielded nanoscale-size particles ranging from 111 to 258 nm. The highest encapsulation efficiency (79.4 ± 5.4 %) was obtained when the molar ratio of EO to β-CD was 0.44: 0.13 with negative zeta potential (-21.1± 0.5 mV). The 1H-NMR spectrum confirmed the formation structure of the EO and β-CD nanoparticle complex. Complexation with geraniol resulted in changes of IR profile, NMR chemical shifts, DSC properties and SEM of β-cyclodextrin. Inclusion complex of essential oil with β-cyclodextrin considered as promising bioactive materials for designing functional food.

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