ArticleFrontiers in nutrition2023
Characterization of garlic oil/β-cyclodextrin inclusion complexes and application.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 18 citations in OpenAlex.
- Development, Validation and Application of an RP-HPLC Method for the Determination of Reproxalap in Cyclodextrin Inclusion Complexes and an In Situ Ocular Hydrogel.Pharmaceutics · 2026Article
- Hesperidin-β-Cyclodextrin inclusion complexes: A novel approach for preventing and treating acute lung injury caused by seawater drowning.International journal of pharmaceutics: X · 2025Article
- Cracking the Sulfur Code: Garlic Bioactive Molecules as Multi-Target Blueprints for Drug Discovery.Pharmaceuticals (Basel, Switzerland) · 2025Review
- Enhancing bioactivity and bioavailability of Limonium bellidifolium via cyclodextrin-based inclusion complexes: a new strategy in drug discovery from halophyte source.Scientific reports · 2025Article
- Improved Bioavailability of Stilbenes fromMolecules (Basel, Switzerland) · 2025Article
- Mechanism and Multilayer Perceptron prediction model of the removal ofFrontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Garlic oil is a liquid extracted from garlic that has various natural antibacterial and anti-inflammatory properties and is believed to be used to prevent and treat many diseases. However, the main functional components of garlic oil are unstable. Therefore, in this study, encapsulating garlic oil with cyclodextrin using the saturated co-precipitation method can effectively improve its chemical stability and water solubility and reduce its characteristic odor and taste. After preparation, the microcapsules of garlic oil cyclodextrin were characterized, which proved that the encapsulation was successful. Finally, the results showed that the encapsulated garlic oil still had antioxidant ability and slow-release properties. The final addition to plant-based meat gives them a delicious flavor and adds texture and mouthfeel. Provided a new reference for the flavor application of garlic cyclodextrin micro-capsules in plant-based meat patties.
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Registered trials
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