Supramolecular encapsulation of eugenol with acyclic cucurbit[n]urils: Enhancing water solubility and in vitro antioxidant activity

In recent years, consumer demand for healthy foods containing natural food additives has increased. Eugenol (EUG) is an essential oil popular as a natural antiseptic. However, its limited water solubility, high volatility, strong odor, and fragile stability hinder its application and storage in the field of food preservation. To address these limitations and unleash the potential of EUG in food preservation, this study utilized acyclic cucurbit[n]urils (ACBs) M1 and M2 as molecular containers to encapsulate EUG to overcome the challenges associated with EUG in food preservation and improve its freshness preservation effect. The nature and behavior of the inclusion complex were confirmed by techniques such as Nuclear magnetic resonance of hydrogen (