Avaliação do uso de complexos de inclusão de β-ciclodextrina e eugenol como conservante em produtos de confeitaria

Abstract

The use of synthetic additives in the food industry plays a key role in food preservation and improving sensory characteristics. However, some of these compounds are associated with adverse health effects, which has stimulated the search for natural alternatives that offer safety to consumers without compromising the desirable properties of the products. In this study, we evaluated the use of an inclusion complex formed by Beta-ciclodextrina and eugenol, with potential application as a natural preservative for confectionery products. The complex was synthesized using the coprecipitation method, known for its simplicity and feasibility on an industrial scale. Evaluated antioxidant and antimicrobial potential with application in confectionery products. An inclusion complex was formed between Beta-ciclodextrina and eugenol, confirmed by UV-Vis and FTIR spectroscopy analyses. The βCD-EUG complex had a white color, characteristic odor, 76% yield, and 1:1 free radical scavenging capacity for the complex and the oil in its pure form, indicating that encapsulation does not reduce the properties of eugenol. Antimicrobial tests demonstrated that the synthesized complex has antifungal efficacy, inhibiting fungal growth for up to 17 days at a concentration of 2M, contributing to food preservation and suggesting the possibility of replacing synthetic additives. Thus, it has been proven that Beta-ciclodextrina acts as an encapsulating agent, protecting eugenol and stabilizing its functional properties. In addition, the research reinforces the importance of developing sustainable and safe technologies in the food sector, promoting consumer health and meeting the demands of the current market.