title: Optimization of a method for preparing solid complexes of essential clove oil with β-cyclodextrins.
abstract: BACKGROUND
  Clove oil (CO) is an aromatic oily liquid used in the food, cosmetics and pharmaceutical industries for its functional properties. However, its disadvantages of pungent taste, volatility, light sensitivity and poor water solubility can be solved by applying microencapsulation or complexation techniques.
  
  
  RESULTS
  Essential CO was successfully solubilized in aqueous solution by forming inclusion complexes with β-cyclodextrins (β-CDs). Moreover, phase solubility studies demonstrated that essential CO also forms insoluble complexes with β-CDs. Based on these results, essential CO-β-CD solid complexes were prepared by the novel approach of microwave irradiation (MWI), followed by three different drying methods: vacuum oven drying (VO), freeze-drying (FD) or spray-drying (SD). FD was the best option for drying the CO-β-CD solid complexes, followed by VO and SD.
  
  
  CONCLUSIONS
  MWI can be used efficiently to prepare essential CO-β-CD complexes with good yield on an industrial scale. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Food Technology and Nutrition, UCAM Universidad Católica de Murcia, 30107, Guadalupe, Murcia, Spain.
authors.forename: Pilar
authors.initials: P
authors.lastname: Hernández-Sánchez
authors.affiliation: Department of Food Technology and Nutrition, UCAM Universidad Católica de Murcia, 30107, Guadalupe, Murcia, Spain.
authors.forename: Santiago
authors.initials: S
authors.lastname: López-Miranda
authors.affiliation: Department of Food Technology and Nutrition, UCAM Universidad Católica de Murcia, 30107, Guadalupe, Murcia, Spain.
authors.forename: Lucía
authors.initials: L
authors.lastname: Guardiola
authors.affiliation: Department of Food Technology and Nutrition, UCAM Universidad Católica de Murcia, 30107, Guadalupe, Murcia, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Serrano-Martínez
authors.affiliation: Department of Food Technology and Nutrition, UCAM Universidad Católica de Murcia, 30107, Guadalupe, Murcia, Spain.
authors.forename: José Antonio
authors.initials: JA
authors.lastname: Gabaldón
authors.affiliation: Department of Food Technology and Nutrition, UCAM Universidad Católica de Murcia, 30107, Guadalupe, Murcia, Spain.
authors.forename: Estrella
authors.initials: E
authors.lastname: Nuñez-Delicado
mesh_terms: D002152:Calorimetry, Differential Scanning; D002626:Chemistry, Pharmaceutical; D045783:Clove Oil / Q000008:administration & dosage* / Q000737:chemistry; D003890:Desiccation / Q000379:methods*; D004339:Drug Compounding / Q000379:methods*; D005612:Freeze Drying; D008872:Microwaves; D009822:Oils, Volatile / Q000008:administration & dosage* / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry*; D012995:Solubility; D013056:Spectrophotometry, Ultraviolet; D017550:Spectroscopy, Fourier Transform Infrared; D027842:Syzygium / Q000737:chemistry*; D014867:Water; D014961:X-Ray Diffraction; D047392:beta-Cyclodextrins / Q000737:chemistry*
chemical_list: D045783:Clove Oil; D009822:Oils, Volatile; D010936:Plant Extracts; D047392:beta-Cyclodextrins; D014867:Water
keywords: complexation; cyclodextrin; essential clove oil; eugenol; freeze-drying; spray-drying