Inclusion complexes of Lippia sidoides essential oil and β-cyclodextrin were obtained by slurry method and its solid powdered form was prepared using spray drying.
The influence of the spray drying, as well as the different essential oil:β-cyclodextrin ratio on the characteristics of the
final product was investigated. With regard to the total oil retention 1:10 mass/mass ratio as optimal was found between the
essential oil and β-cyclodextrin.
Thermoanalytical techniques (TG, EGD, TG-MS) were used to support the formation of inclusion complex and to examine their
physicochemical properties after accelerated storage conditions. It may be assumed that the thermal properties of the complexes
were influenced not only by the different essential oil/ β-cyclodextrin ratio but also by the storage conditions. In the aspect
of their thermal stabilities, complex prepared with 1:10 m/m ratio (essential oil:β-cyclodextrin) was the most stable one.