betadex and allyl-sulfide

The present study investigated the encapsulation process of garlic oil in β‑cyclodextrin (βCD) and the antibacterial properties of the βCD-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

Topics: Allyl Compounds; Anti-Bacterial Agents; beta-Cyclodextrins; Capsules; Drug Compounding; Escherichia coli; Microbial Sensitivity Tests; Solubility; Spectrophotometry, Ultraviolet; Spectroscopy, Fourier Transform Infrared; Staphylococcus aureus; Sulfides; Temperature; Thermogravimetry

We tested the efficacy of attractive toxic sugar bait (ATSB) with garlic oil microencapsulated in beta-cyclodextrin as active ingredient against Aedes albopictus in suburban Haifa, Israel. Two three-acre gardens with high numbers of Ae. albopictus were selected for perimeter spray treatment with ATSB and ASB (bait containing no active ingredient). Baits were colored with food dye to verify feeding of the mosquitoes. The mosquito population was monitored by human landing catches and sweep net catches in the surrounding vegetation. Experiments lasted for 44 days. Treatment occurred on day 13. The mosquito population collapsed about 4 days after treatment and continued to drop steadily for 27 days until the end of the study. At the experimental site the average pre-treatment landing rate was 17.2 per 5mins. Two days post-treatment, the landing rate dropped to 11.4, and continued to drop to an average of 2.6 during the following 26 days. During the same period, the control population was stable. Few sugar fed females (8-10%) approached a human bait and anthrone tests showed relatively small amounts of sugar within their crop/gut. Around 60-70 % of males caught near our human bait were sugar positive which may indicate that the males were feeding on sugar for mating related behavior. From the vegetation treated with the toxic bait, we recovered significantly fewer (about 10-14%) males and females stained by ATSB than at the ASB-treated control. This may indicate that the toxic baits alter the resting behavior of the poisoned mosquitoes within the vegetation. Almost no Ae. albopictus females (5.2±1.4) approached human bait after treatment with ATSB. It therefore appears that microencapsulated garlic oil is an effective pesticide against Ae. albopictus when used in an ATSB system.

Topics: Aedes; Allyl Compounds; Animals; beta-Cyclodextrins; Carbohydrates; Female; Humans; Male; Mosquito Control; Sulfides

Encapsulation of garlic oil (GO) in β-cyclodextrin (β-CD) was undertaken to generate a release system of antimicrobial volatiles and tested on microbial growth and sensory quality of fresh-cut tomato. GO volatile profile was characterized by gas chromatography mass spectrometry and to demonstrate the disadvantages of applying free GO to fresh-cut tomato, the effect of different free oil treatments (0, 50, 100, and 200 μg/100 g) on microbial growth and sensorial quality was tested. The effect of GO capsules (0, 0.25, 0.5, and 1 g/100 g) on microbial growth and sensory quality of tomato was also investigated. Allyl disulfide was the most abundant GO compound identified. The release of volatiles from GO: β-CD capsules (12: 88 [w/w] ratio) was evaluated at 100% relative humidity (RH). Close to 70% of GO volatiles were released from capsules when exposed to 100% RH during 5 wk. The most effective antimicrobial concentrations of free oil (100 and 200 μg/100 g) applied to tomatoes did not present acceptable sensory quality for panelists. Tomato was affected by the highest concentration of GO capsules applied, showing the lowest microbial growth and the highest sensory quality. In this context, successful encapsulation in β-CD could stimulate further interest in the use of GO for the control of microbial growth in fresh-cut tomato.. The present study demonstrated that relative humidity in-package of fresh-cut tomatoes can be used as a trigger to release antimicrobial garlic oil volatiles from β-cyclodextrin capsules, reducing microbial growth and the sensory effect of the treatment caused by the free garlic oil. In this context, successful encapsulation in β-cyclodextrin could stimulate further interest in the use of garlic oil for the control of microbial growth in fresh-cut tomatoes.

Topics: Adult; Allyl Compounds; Anti-Infective Agents; beta-Cyclodextrins; Colony Count, Microbial; Delayed-Action Preparations; Drug Compounding; Fast Foods; Female; Food Preservation; Fruit; Fungi; Gram-Negative Bacteria; Gram-Positive Bacteria; Humans; Male; Odorants; Solanum lycopersicum; Sulfides; Volatile Organic Compounds