β-cyclodextrin inclusion complex containing essential oil from wampee [Clausena lansium (Lour.) Skeels] fruit pericarp: Synthesis, characterization, and evaluation of antioxidant activity

The essential oil of wampee [Clausena lansium (Lour.) Skeels] fruit pericarp (WEO) has excellent biological activities. However, it is highly volatile and in poor solubility, limiting its application in the food and pharmaceutical industries. This study aimed to synthesize the inclusion complex of WEO and β-cyclodextrin (WEO–β-CD-IC) to overcome its shortcomings. Prepared by using the freeze-drying method, the obtained inclusion complex was characterized by several analytical methods: FT-IR, SEM, TG-DSC, and XRD. Effects of three elements on the WEO extraction yield using the ultrasound-assisted hydrodistillation (UAHD) method were also measured. The results of FT-IR and XRD demonstrated the encapsulation of WEO into β-CD. TG-DSC was used to probe the thermostability of WEO obviously improved and the water-solubility of WEO was distinctly enhanced by 14 times after complexing. DPPH and ABTS radical scavenging ability of encapsulated WEO demonstrated that the antioxidant capacity was well preserved. These data support further development of making better use of wampee fruit peel essential oil.