Characterization, Thermal Stability and Antibacterial Performance Evaluation of β-Cyclodextrin Inclusion Complexes with Lemon Essential Oil and Laurel Essential Oils

This study successfully prepared inclusion complexes of lemon essential oil (LEEO) and Laurel essential oil (LAEO) with β-cyclodextrin (β-CD) using the co precipitation method, with the aim of enhancing the stability of plant essential oils and achieving their controlled release. The prepared inclusion complexes were comprehensively characterized using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis- differential scanning calorimetry (TGA-DSC). SEM images reveal that essential oil molecules are effectively encapsulated within the inner cavities of β-CD molecules, which enables the essential oil molecules resist external environmental influences and enhance their stability. The results of FTIR and XRD further confirmed the formation of the inclusion complex, laying the foundation for studying their physicochemical and chemical properties. In addition, TGA-DSC analysis showed that the inclusion complex exhibited better thermal stability compared to unencapsulated essential oils, which holds great significance for applications that require heat treatment, such as food processing or pharmaceutical manufacturing. Antibacterial performance tests demonstrate that LEEO and LAEO exist significant antibacterial effects against both Staphylococcus aureus and Escherichia coli. The encapsulation effect of β-CD not only enhances the stability of essential oils, but also significantly extends their antibacterial activity. As an efficient wall material, β-CD can significantly enhance the stability and antibacterial performance of essential oils, and its microencapsulation technology has broad application prospects in the food packaging industry.