Kinetic and physical-chemical study of the inclusion complex of β-cyclodextrin containing carvacrol

• Carvacrol is an important compound for the food and pharmaceutical industry.
• The monoterpenoid has a poor water solubility and this limits its utilization.
• The inclusion complex between β-cyclodextrin and carvacrol improves the physico-chemical characteristics of monoterpene.
• The inclusion complex increases the carvacrol utilization in biological systems.

Carvacrol is a good natural antimicrobial and antioxidant agent; however, its poor aqueous solubility and high volatility limit its application in food systems. Different methods of complexation have been used to preserve aromas in food products and complexation in cyclodextrins (CDs) is among the most efficient ways. In the present study, we investigated the complexation efficiency of carvacrol in β-CD using methods different from those already reported in the literature for this compound. The supramolecular structure of the carvacrol/β-CD complex was investigated by means of X-ray diffraction (XRD), Nuclear magnetic resonance (NMR), docking, complexation efficiency, thermogravimetry/derivate thermogravimetry (TG/DTG) and Karl Fischer titration. Results clearly showed the formation of a supramolecular complex in which the guest molecule, carvacrol, was entrapped inside the cavity of the host, β-CD mainly by slurry method. These results contribute to other studies involving this type of system.

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